Category
Cantonese cuisine
Raw material
Pork 1 50g, pineapple 50g, green pepper 10g, red pepper 0.25g, green pepper 1 g, white vinegar 5ml, tomato sauce10/g, cornmeal 7g and sugar1g.
manufacturing process
1. Cut the pork into slices with a thickness of about 0.7 cm, add salt, monosodium glutamate, eggs, cornmeal and cooking wine to marinate. Cut the green pepper and radish into triangular pieces.
2. Sliced pork with eggs and dried starch.
3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice.
4. Deep-fry pork slices in a hot oil pan.
5. When the pulp head explodes, stir-fry the green pepper and pineapple, thicken the prepared juice, and stir-fry the fried pork.
Flavor characteristics
Sweet and sour, crisp and tender in texture.
Medical evaluation
Patients with hypertension, hyperlipidemia, coronary heart disease, obesity and diabetes are not suitable for eating.
Nutrient composition
Calories 472 protein grams 9.0 fat grams 28.7.
Carbohydrate g 44. 1 vitamin a microgram 13 zinc mg 0.2
Dietary fiber g 1.2 vitamin e mg 9. 14 iron mg 2.7
Carotene microgram 80 vitamin B 1 mg 0. 16 calcium mg 17.
Nicotinic acid mg 1.9 vitamin B2 mg 0. 14
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Yaonianghua Fish Head (Sichuan Cuisine)
Ingredients: bighead 1 piece (about 600g), potato 400g, special chopped pepper sauce150g, 2 bright red peppers with a little onion, ginger, onion water, cooking wine, salt, minced pepper, onion oil and water starch.
Method: 1, clean the head of bighead carp, add ginger, onion water, cooking wine, salt and pepper powder into the pot, and taste for 20 minutes; Cut the bright red pepper into rings; Steam the potatoes and peel them for later use. 2. Place the tasty fish head in a dish with potatoes at the bottom, pour special chopped pepper sauce, steam it in a cage and take it out when it is just cooked. 3, put a little onion oil in the pot, stir-fry the red pepper ring until raw, pour the soup of steamed fish to boil, thicken the fish head, and sprinkle with scallions.
Weigh: miscellaneous sashimi
Ingredients: salmon, shellfish, crab seeds, carp, octopus, cucumber, shredded radish, onion and shredded ginger.
Seasoning: soy sauce, fruit salad sauce, mustard.
Method: 1. Put the chilled shredded radish on a plate and put the salmon into a flower shape. 2. Put the Arctic shell into a flower shape, and put together octopus, carp and crab seeds. Mix the fruit salad and mustard evenly, and serve with soy sauce in two small bowls.
Features: bright colors and exquisite arrangement.
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Fried prawns with silver silk and fruit
Silver silk skin from overseas (I believe it will be produced in China soon) looks like a net, and it tastes crisp after frying. It is very popular with Hawaiian papaya and fresh shrimp. It is the perfect combination of external beauty and internal beauty.
Ingredients: silver silk skin, fresh shrimp, Hawaiian papaya, Luzon mango, coriander leaves, refined salt, flavored powder, edible oil, starch slurry.
Method: 1. Fresh shrimps are marinated with seasoning, papaya and mango are peeled and cut into strips. 2. A piece of silver silk skin is wrapped in papaya mango strips and shrimp, and sealed with starch paste. 3. Heat the oil to about 150℃, fry the silver coil until it is crisp, remove the oil when the shrimp is just cooked, and put it on a plate, and coat some salad juice on the surface of the silver coil.
Key to production: 1. The wrapping should be uniform in size and length. 2. The oil temperature of frying should be controlled well, and the frying time should not be too long. Reason for failure: 1. It was wrapped with extra powder slurry before frying. 2. The seal is not tight, resulting in looseness when frying. 3. The frying time is too long, or the oil temperature is too high.
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Lotus leaf lean broth
Ingredients: 6 grams of lotus leaf, 300 grams of lean meat, 3 scallops, 3 mushrooms and 2 fresh lilies.
Seasoning: refined salt 1/2 tsp.
Method: 1. Lotus leaves are packed in small bags; Soak scallops in water for about 2 hours; Soak mushrooms in water, then wash them, remove their pedicels, slice them, and wash and peel off lilies. 2. Cut the lean meat into small pieces, blanch it with hot water, scoop it up and shower it with cold water, and drain it. 3. Add lean meat, scallops and 5 cups of water to the pot, and then add lotus leaves.
Cooking method: 1. electric cooker cooking: add 3 cups of water to the outer cooker, press the switch to cook until the switch jumps, add lily to the soup, and then add material A to taste. 2. Fire cooking: add more 1 glass of water, simmer for 1 hour after boiling, and then add lily and material A.. 3. Cooking in saucepan: stew for about 3 hours, then add lily and material A to taste.
How to eat: after stewing, discard the lotus leaves and serve.
Stewing time: at least 50 minutes.
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Mai Xiang Qing gua Lao
Ingredients: cucumber 1 piece, royal cereal 1 bag.
Seasoning: 50 grams of sugar, cornflour and butter.
Production: 1, shredded cucumber, add cereal, sugar and cornflour and mix well. Heat the pan and add oil. Add shredded cucumber and fry it into a cake and put it in a bowl. Then sprinkle with cereal and serve.
Features: green color, fragrant milk.
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Homecooked braised pork
Raw materials:
Pork belly with skin, hydrochloric acid vegetables
Seasoning:
Salt, chives, ginger, soy sauce, vinegar, bean paste, sweet noodle sauce, rice wine, chicken essence.
Practice:
1, wash shallots and ginger and cut them into sections and slices;
2, put the skin pork belly into the pot, blanch it and fish it into the plate, and smear the skin with soy sauce and sweetness.
Sauce and rice wine are marinated to taste;
3, sit in a pan and pour the oil. When the oil temperature is 70% hot, fry the pork belly with the skin down.
Take out, cool and cut into pieces, and put them in a vessel for later use;
4. Put oil in a pan, and add ginger slices, onion segments, bean paste, hydrochloric acid vegetables and rice when the oil is hot.
Stir-fry wine, salt and soy sauce evenly, pour them into a container with pork belly, and steam them in a steamer for 30 minutes.
Take it out in minutes and buckle it in the plate for eating.
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Fried tofu cheese
Fried tofu cheese with vegetable name
Its cuisine is Zhejiang cuisine.
Features crispy outside and tender inside, tempting appetite.
raw material
Ingredients: 2 pieces of tofu, 2 pieces of thin cheese and ham each, a little flour, eggs 1 piece, 1/2 cup of bread crumbs, 9 pieces of Dutch beans, and appropriate amounts of oil, salt and pepper. Sauce ingredients: onion 1 piece (chopped), 1 l/ 4 cup of soup, butter 1 spoon, and 1 tomato (large). Seasoning: spicy oil 1 teaspoon, sugar 1 teaspoon, tomato sauce 1 teaspoon.
manufacturing process
(1) Wrap the tofu in cloth, press the weight slightly, and absorb the water. See figure 1. (2) Trim the ham and cheese into squares, break the eggs, peel the tomatoes and chop them. (3) Cut each piece of tofu in half, and don't break it. Insert the cheese slices and ham slices into it. (4) The bean curd is stained with flour, eggs and bread crumbs in turn, and fried to yellow by rolling at medium temperature. (5) Stir-fry onion with butter, add tomato and soup, bring to a boil, add seasoning, push well, mix well with salt and pepper, and cook into juice. (6) Put the fried tofu on the plate, decorate with peas and red peppers, and pour the sauce for food.