Steamed whitebait eggs
200g raw eggs, 200g dried whitebait (soaked in water beforehand), 10g green onions, 10g refined salt, 1g MSG, light color 15g soy sauce, 0.1g pepper, 40g cooked vegetable oil.
Preparation process 1. Add 5 grams of refined salt and 10 grams of oil to the fish and mix well. 2. Stir eggs into egg liquid, add refined salt and MSG, mix well, and pour into a plate. 3. Bring the steamer to a boil, add the eggs and steam over low heat for about 7 minutes, then add the fish fillets and diced green onions, place on top, continue to steam for 3 minutes, use the residual heat to bake for 2 minutes, take it out, pour soy sauce and oil, and sprinkle with pepper. become.
Whitebait Hot Pot
Ingredients: 50g dried whitebait pork (fat) 50g pork (lean) 50g winter bamboo shoots 100g vermicelli 100g Chinese cabbage (green mouth) 250g . 15 grams of green garlic and 10 grams of shiitake mushrooms (dried). 2g pepper, 15g soy sauce, 1g MSG, 3g salt, 100g lard (refined), appropriate amount of each.
Operation: 1. Wash the whitebait and soak it in cold water for 10 minutes to let it swell; 2. Soak the vermicelli and cut it into 17 cm long; 3. Cut the pork, winter bamboo shoots and Chinese cabbage into 5 pieces centimeter-long filaments; 4. Wash the shiitake mushrooms and remove the stems; 5. Cut the green garlic into shreds; 6. Take a hot pot and add Chinese cabbage and vermicelli first; 7. Put the wok on the fire and add the cooked pork Stir-fry oil, shredded winter bamboo shoots, shredded pork, and soy sauce until cooked, then pour into the hot pot on top of the Chinese cabbage and vermicelli; 8. Then add whitebait, mushrooms, and green garlic; 9. Put the wok on the fire and add cooked lard. , 750 ml of meat broth, add MSG, pepper, and refined salt, bring to a boil and pour into the hot pot; 10. Then put the burning charcoal into the hot pot chamber, wait until it boils, and serve the hot pot.
Huaiyan whitebait
Ingredients: 500 grams of fresh whitebait. Accessories: 100 grams of loosestrife leaves (or rape leaves). Seasoning: 15 grams of Huai salt, 50 grams of brittle powder (see raw material and semi-finished product production), 2 egg yolks, appropriate amount of peanut oil.
1. Wash the fresh whitebait, drain the water, pat dry, add Huai salt and mix well, add the egg yolk liquid and stir well, sprinkle with crispy pulp powder. 2. When the pan is done, add peanut oil and heat until it is 70% hot. Add loosestrife leaves, fry until all the water is drained and separate into pineapples. Drain the oil with a colander and put it into a plate. Return the pot to high heat, add peanut oil and heat until it is 50% hot. Add in the mixed and scattered whitebait and fry until golden brown. Drain the oil with a colander and add it to the loosestrife leaves on the plate. Serve.
Fried kelp with whitebait
Ingredients: 4 taels of kelp (about 160g), 8 taels of whitebait (about 320g) Seasoning: 2 taels each of celery and carrot ( About 80 grams), 1 red pepper, appropriate amount of soup
Method: 1. Soak the kelp in water, wash it clean and cut into shreds, then rinse it with water to remove the salty taste, then boil it in hot water for a while to remove the mucus. Use the soup and simmer briefly. 2. Wash the whitebait and marinate it with salt for a while, then wash off the salt and remove the oil; wash and shred the celery and carrots; cut the red pepper into shreds. 3. Use red pepper in a wok, then add Chinese celery and carrots and stir-fry together. Add kelp and whitebait and stir-fry again. Season to taste.
Whitebait mutton porridge
Ingredients: 100g glutinous rice, 50g dried whitebait, 50g mutton (cooked), 100g white radish Seasoning: 10g shallot, 10g ginger grams, 5 grams of cooking wine, 5 grams of salt, 15 grams of lard (refined), 1 gram of MSG, 1 gram of pepper
1. Wash the glutinous rice and soak it overnight; 2. Mutton ( cooked) and white radish, cut into shreds; 3. Wash the green onion and ginger, mince and set aside; 4. Pick out impurities from the dried whitebait, soak in cold water for a while, then clean; 5. Add about 1500 ml of cold water to the pot and add the glutinous rice , bring to a boil over high heat; 6. Cook over low heat until the rice is rotten and the porridge is thick; 7. When the rice grains bloom, add shredded white radish, shredded mutton, whitebait, cooking wine, salt, MSG, lard, minced green onion, and minced ginger, and cook together When cooked, it becomes porridge, then sprinkle with pepper.
Whitebait dumplings
Ingredients: 250g pork (fat and lean), 250g whitebait, 100g chives, 250g wheat flour Seasoning: 4g salt, 1g MSG, 1 gram of pepper, 10 grams of sesame oil, 75 grams of eggs
1. Wash the fish, dry it with a dry cloth, add 2 grams of salt, MSG, pepper and sesame oil to the whitebait and stir to taste. 2. Wash and cut the leeks into cubes, add a little salt and mix, then mix well with the whitebait and fresh meat fillings to make the whitebait filling. 3. Mix flour, 2 grams of salt, 30 ml of water, and eggs together, knead it into a dough, divide the dough into small pieces, and roll it into dough. Set aside. 4. Fill the rolled dough with stuffing, knead it well, wrap it into dumplings, and cook them in the usual way.
Hibiscus whitebait
Ingredients: 150g fresh whitebait, 4 eggs, 150g lard, 10g cooking wine, refined salt, monosodium glutamate, pepper salt, flour, dry starch Just the right amount.
Method: 1. Wash the whitebait, mix thoroughly with refined salt, monosodium glutamate, and cooking wine, marinate to taste; take the eggs and beat them into egg paste, add starch and flour and mix thoroughly. 2. Heat up the wok, add lard over medium heat and heat until it is 50% hot. Add the whitebait strips one by one and mix well with the egg batter. Deep-fry in oil until it turns slightly yellow, remove and place on a plate. Eat with pepper and salt. Features: soft, tender and fragrant, slightly yellow in color.
Taihu whitebait
Ingredients: whitebait, eggs, shredded bamboo shoots, leek sprouts, soy sauce, water-cured fungus, Shaoxing wine, refined salt, lard, white soup, white sugar, MSG.
Preparation process: Remove the head and tail of the whitebait, wash it with clean water and drain it. Crack the eggs into a bowl, add salt and mix well. Blanch the shredded bamboo shoots in a pot of boiling water and take them out. Wash the fungus with clean water. Soak in boiling water and drain; heat the wok, use an oily pan, put lard in it and heat it up, stir-fry the whitebait for a few times, pour in the egg liquid and mix, add lard to the wok and bring to a boil, pour in the silver Fish and egg liquid, wait until the egg liquid is thickened and browned on one side, turn over in the wok, and fry the other side. After frying, use an iron spoon to pull the egg pieces into four large pieces and add Shaojiu wine, soy sauce, refined salt, and white sugar. , MSG, white soup, pour in the shredded bamboo shoots, cover the fungus and simmer over low heat for two or three minutes, then increase the heat to reduce the juice, add the leeks, add lard, take out the pan and serve.