material
Features: smooth and tender, salty and fresh.
Ingredients: yam, black fungus, pork tenderloin.
Seasoning: cooking wine, sugar, salt, monosodium glutamate, pepper, egg white, water starch and chopped green onion.
working methods
1. Peel, wash and slice Chinese yam; Wash the fungus with water.
2. Slice tenderloin, add salt, monosodium glutamate, cooking wine, egg white and water starch for sizing.
3. Heat the pot, pour a little oil, and the meat slices will become tender when they are hot. At the same time, cook the tablets and fungus down the mountain, and then pour out the oil control.
4. Leave a little oil in the pot, add chopped green onion and stir-fry, add cooking wine, water, salt, monosodium glutamate, sugar and pepper to taste, thicken with water starch, and then pour in freshly prepared vegetables and stir well.
Practice 2: Chicken slices with Hu Aishan Yuner.
material
Ingredients: fresh yam, chicken, red bell pepper.
Accessories: garlic seed cooking wine salt soy sauce monosodium glutamate vinegar Jiang Mo
working methods
1. Peel fresh yam, cut it into diamond-shaped pieces and soak it in water.
2. Cloud Bubble
3. Dice the red lanterns and peppers.
Cut the chicken into small pieces and marinate it with a little cooking wine, salt and Jiang Mo.
5. Put less oil in the pot, fry the marinated chicken and pick it up for later use.
6. Add a little oil to the pot, add salt, garlic and pepper, and stir fry.
7. Add Hu Aishan and Yuner and stir fry 1 min.
8. Pour in the fried chicken, add a little monosodium glutamate, vinegar, Jiang Mo and light soy sauce to taste, stir fry 1 min.
9. Finally, thicken with water soaked in Hu Aishan (because Hu Aishan itself is rich in starch, the soaked water can be used on the same day.
However, wok.
Practice 3: Chinese yam and auricularia sliced meat.
material
Chinese yam, dried fungus, pig eyebrows and a little red bell pepper.
Seasoning: cooking wine, sugar, salt, chicken essence, pepper, egg white, water starch and onion.
working methods
1. Peel and wash the yam, and slice it with an oblique knife. Soak the fungus until soft, remove the roots and wash it.
2. Slice the eyebrow meat and add salt, chicken essence, cooking wine, egg white and water starch. Stir well.
3. Heat the pan and pour in the oil. When the oil temperature is 20 ~ 30% hot, the meat slices will be smooth and tender. At the same time, the tablets go down the mountain, the fungus is smooth and cooked, and the oil is controlled.
4. Leave a little oil in the pot, stir-fry the chopped green onion until fragrant, add a little water, salt, chicken essence, sugar and pepper to taste, thicken it with water starch, and then pour in the freshly prepared vegetables and stir well.
Practice 4,
material
Arctic fish, soup, yam, fresh corn, salt, chopped green onion.
working methods
1. Take the frozen arctic fish out of the refrigerator about three hours in advance and let it thaw naturally at room temperature. After thawing, peel off the shrimp shell and head, remove the shrimp line, and wash it with clear water for later use.
2. First, put enough broth in the soup pot (my broth is made of pig bones and chicken skeleton bones, and then stew in the soup pot for about three hours, which is delicious! ), peeled and cut the yam and put it into the soup pot in time. This can effectively prevent the oxidation and browning of yam and affect the appearance and taste.
3. Fresh corn Cut the corn kernels with a knife and put them in the soup pot.
4. Put the soup pot on the fire, turn to low heat and cook slowly for 20 ~ 30 minutes. Finally, add the processed northern shad, cook for about one minute, turn off the fire, adjust the salt, and sprinkle with chopped green onion.