flavored kelp

ingredients: 15g of dried kelp and 15g of Chinese cabbage. Ingredients: sugar, monosodium glutamate, vinegar, soy sauce, sesame oil and coriander.

Practice:

① Steam dried kelp in a pot for about 25 minutes, take it out, soak it in exothermic water for 3 minutes, and take it out for later use.

(2) Slice kelp and Chinese cabbage into filaments, put them in a plate, add soy sauce, sugar, monosodium glutamate and sesame oil, and sprinkle with parsley.

③ soak the dried orange peel until soft, and take it out. Chop it into small pieces, put it in a bowl, add vinegar and stir, pour the orange peel liquid into the plate and mix well. Serve.

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Practice:

① Cut pork liver into pieces about 4 cm long, 3 cm wide and .3 cm thick, add salt and water beans ... flavored kelp

Ingredients: 15 grams of dried kelp and 15 grams of Chinese cabbage. Ingredients: sugar, monosodium glutamate, vinegar, soy sauce, sesame oil and coriander.

Practice:

① Steam dried kelp in a pot for about 25 minutes, take it out, soak it in exothermic water for 3 minutes, and take it out for later use.

(2) Slice kelp and Chinese cabbage into filaments, put them in a plate, add soy sauce, sugar, monosodium glutamate and sesame oil, and sprinkle with parsley.

③ soak the dried orange peel until soft, and take it out. Chop it into small pieces, put it in a bowl, add vinegar and stir, pour the orange peel liquid into the plate and mix well. Serve.

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Practice:

① Cut the pork liver into pieces about 4 cm long, 3 cm wide and .3 cm thick, add salt and water bean powder (2 g) and mix evenly. Peel ginger and garlic and cut into rice grains. Cut the onion into chopped green onion. Chop pickled peppers into pieces.

② Mix the juice with a bowl of water bean powder (1g), Shaoxing wine, soy sauce, vinegar, sugar, monosodium glutamate and soup.

③ Put the wok on high fire, add vegetable oil, and when it is 7% hot, add pork liver and stir-fry until it is scattered, then add pickled pepper, ginger and minced garlic. When the pork liver is fried and stretched, add chopped green onion, cook the juice, and finally turn the pan into a plate.

characteristics: yellow and golden red, tender liver slices, mellow flavor of ginger, onion and garlic, which is the most suitable accompaniment.

-----------. Ingredients: a little osmanthus.

seasoning: appropriate amount of white sugar and wet starch.

Practice:

① Hair tremella with wet water for 1 hour, after cleaning, put it into a bowl, add 3g of water, and steam it on medium fire for 2 hours

② After steaming, filter the raw juice into a pot, add sugar and appropriate amount of water, and cook it slightly with low fire to dissolve it and skim off the floating foam.

③ Cut the fresh fruit into nail-sized pieces, put it in a pot to boil, dilute it with wet starch and pour it into a bowl.

④ When eating, spread a layer of tremella on the bowl and sprinkle with osmanthus.

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