Every delicious delicacy is cooked carefully, but it requires a certain method. So do you know how to cook delicious delicacies? The following is compiled for you by the editor of Clearview

The secret of cooking delicious food, I hope it can help you.

The secret to cooking gourmet noodles Ingredients: 500 grams of semi-fatty minced pork, 1 bag of Liubiju yellow sauce, 150 ml of water, 1 green onion, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, garlic

Appropriate amount of vinegar. Instructions: 1. Pour dark soy sauce and yellow soy sauce into a large bowl, then add 150 ml of water and mix slowly with chopsticks; chop the green onions into fine pieces and set aside. 2. Pour more into the wok than for cooking.

Heat the oil. When the oil is hot, add the minced scallions and stir-fry for half a minute. Add the minced meat and stir-fry until it changes color and becomes dehydrated. Then pour in the well-mixed yellow sauce and stir-fry slowly over the lowest heat for 78 minutes. 3. Wash

Blanch the clean mung bean sprouts in boiling water and take them out immediately; wash the cucumber and cut into shreds; chop the garlic into minced garlic and set aside. 4. Boil the water in which the mung bean sprouts have been blanched, add the noodles and cook them, then take them out.

Soak the noodles in cold boiling water, scoop them up and put them into a bowl. 5. Finally, put the mung bean sprouts and shredded cucumbers on the noodles, add 1 tablespoon of the fried fried sauce and minced garlic, then pour a little vinegar and mix well.

Gold Medal Spicy Fish Ingredients: One piece of grass carp, appropriate amounts of rapeseed and bean sprouts.

Seasoning: 30 grams of spicy sauce, 100 grams of oil, 500 grams of fresh soup, a little each of salt and MSG, 5 grams of sugar, 10 grams each of Sichuan peppercorns and chili peppers.

Marinade: 5 grams of Pork King, 10 grams of beer, 30 grams of starch, 5 grams of salt, 3 grams of MSG, 1 egg white.

Preparation: 1. Slaughter and wash the grass carp, cut the meat into thin slices, add marinade to marinate and sizing.

2. Blanch the rapeseed and bean sprouts and stir-fry them, then put them on the bottom of the pot.

3. Add salad oil to the pan and when it is 30% hot, add oil to the fish fillets.

4. Add 50 grams of oil in the pot, stir-fry evenly with spicy sauce, add fresh soup, bring to a boil, add fish fillets, salt, MSG, and sugar to taste, thicken the sauce, and put it into a basin.

5. Add 50 grams of old oil to a new pot, add Sichuan peppercorns and chili peppers to drain the oil, and then pour it into the basin.

Flavor: Spicy.

Can you also use this method to make spicy shrimps and spicy crabs? Cooking skills Farmer Grilled Fish Ingredients: Fish seasoning: 10 grams of ginger and green onions, 15 grams of salt, 10 grams of cooking wine, 5 grams of pepper, 5 grams of chopped peanuts, and 5 grams of green and red peppers

, 10 grams of onions, 10 grams of olives, 8 grams of dace with black bean sauce, 25 grams of dace with black bean sauce. Ingredients: 10 grams of chopped green onion, 10 grams of celery, 8 grams of sesame seeds. Season with 10 grams of sesame oil and 10 grams of pepper oil. Add the olives and dace with black bean sauce to taste.

Spicy but not spicy.

Preparation: 1. Remove the scales of the grass carp and cut it from the back (convenient to remove the bones), remove the backbone, use a straight knife, add ginger, green onions, salt, cooking wine, and pepper to taste for 2 hours, add 50% hot oil and fry over medium-low heat for 3

Minutes until cooked, then bake in the oven for 8 minutes, remove from the pan and serve on a plate, pour in homemade fish sauce, sprinkle with chopped cooked peanuts, and serve on a baking sheet.

Make homemade fish sauce: Heat 100 grams of spicy oil, add ginger and garlic, stir-fry until fragrant, add green and red peppers, and onion cubes and stir-fry until fragrant, add 8 grams of olives (chop into pieces), and 25 grams of dace with black bean sauce (chop into pieces) and stir-fry

If fragrant, add 6 grams of salt to taste, add 10 grams of chopped green onion, 10 grams of celery grains, 8 grams of sesame seeds, pour 10 grams of sesame oil, and 10 grams of pepper oil and serve.

Ingredients for poached eggs with cod: 200g cod, 50g asparagus, 1 egg roll, 5g chopped green onion.

Seasoning: 50 grams of bad pepper (same as chopped pepper, but with more ginger and garlic flavor, sour and spicy taste), 80 grams of salad dressing, 1 egg.

Preparation: 1. Add asparagus to the bottom.

Take the chilled cod and defrost it naturally, apply a layer of pepper on top, steam over high heat without covering for 10 minutes, take out and place on a plate, sprinkle with chopped green onion.

2. Pour 500 grams of water into the pot, add 20 grams of white vinegar (adding white vinegar can make the egg core not hard), break in a poached egg when it is half boiled, cook over low heat until the egg is formed but the soup core is still wet, take it out and cool it, and put it on a plate

In the middle, cover it with salad dressing, as shown in the picture with egg rolls, and use chocolate on the edge of the plate.

Preparation of bad pepper: Chop 500g millet pepper and 1500g bell pepper (i.e. red vegetable pepper), add 500g minced ginger and 500g minced garlic, mix well, add 300g salt, 30g MSG and chicken essence

20 grams, 30 grams of white sugar, pour salad oil so that the oil completely covers the raw materials, seal for 1 week to make the pepper.

Method of cooking delicious unicorn fish ingredients: 1 herring (about 1500 grams), 500 grams of corn flakes.

Seasoning: 300 grams of rock sugar, 5 grams of salt, 20 grams of cooking wine, 10 grams of ginger slices, 15 grams of green onion sections, 2000 grams of salad oil (approximately 80 grams consumed).

Preparation: 1. Slaughter and clean the herring, then cut the fish meat into 2 cm square dices, add salt, cooking wine, ginger slices and green onion segments and mix well for 3 minutes, then pick up the residue and set aside.

2. Heat the pot, add oil and heat until it is 40-50% hot. Add corn flakes and fry until crispy, take them out, drain the oil and put them on a tray.