cold kelp

prepare food in advance: kelp shreds, green onions, white sesame seeds, white sugar, edible vinegar, soy sauce, sesame oil, Chili oil and salt.

Practice:

1. Wash kelp and cut into thin strips, and chop the green onions;

2. Put boiling water in a vegetable pan, blanch kelp until cooked, scoop it up, put it in a bowl with cold water, add a little salt, white sugar, edible vinegar, soy sauce, sesame oil and Chili oil, mix well, put it on the plate, and finally sprinkle a little chopped green onion and white sesame seeds on it to eat. Dezhou braised chicken needs food: 1 chicken, appropriate Pleurotus ostreatus, appropriate spring bamboo shoots, 1 spring onion, 1 ginger, 1 tbsp salt, 1 tbsp pepper, 1 tbsp allspice powder, 1 tbsp seafood soy sauce, 1 tbsp Chili oil, 1 tbsp white sugar, and 1/2 teaspoon monosodium glutamate.

Production process:

1) Prepare raw materials in advance, and pick and wash the chicks.

2) Mix pepper and salt, add a teaspoon of allspice powder and stir-fry until light yellow.

3) Put the chicken in a container, carry disposable gloves, and rub them evenly with pepper and salt. Rub the chicken in a thin film bag, tie it tightly, and put it in the refrigerator for more than 2 hours, but it is best not to exceed 6 hours.

4) Blanch the well-refrigerated chicken breast and wash it.

5) Pleurotus ostreatus and spring bamboo shoots are cut into pieces, blanched and covered in porcelain bowls.

6) Seafood soy sauce, Chili oil, white sugar and monosodium glutamate are mixed and reserved.

7) Cut the chicken breast and put it on the plate. Pour the seasoning juice in process 7.

8) steam for 2-3 minutes. Stir-fried celery and shrimp

Food: celery and fresh shrimp

Practice:

1. After the fresh shrimp is bought, it should be treated first, and the shell should be peeled to remove the shrimp line. This step must be careful.

2. Fresh shrimps must be pickled after being settled, and pickled with salt, rice wine, white pepper and cassava starch for about 1 minutes. Cassava starch can lock the moisture of shrimp, and it is very tender and q-elastic when fried. Remember not to forget to put it.

3. When pickling fresh shrimps, the celery was blanched. Remove muscle fascia from celery, slice with oblique knife, and blanch for 15 seconds. When blanching, put some oil, and the color of celery is more emerald. 4. Blanch the water and put it on the plate for later use. I'll decorate it with some medlar, but it's ok without it.

5. Boil the oil to saute the garlic paste and ginger foam. First, add the fresh shrimps and stir-fry until the color fades, then pour the celery and sprinkle some salt seasoning.

6. Stir-fry quickly for 3 seconds with strong fire, and get some chicken essence to get the pot.