Features The soup is clear, the fish is white and transparent like glass, with green cabbage, the color is refreshing, the entrance is smooth and tender, and the soup is fresh.
Raw materials dried squid a (about 150 grams). Spinach 50g. 509 grams of broth, 1 gram of pepper, 2 grams of salt, 0.5 grams of monosodium glutamate, 10 grams of cooking wine.
Production process squid soak in warm water for 1 hour, wash, remove the head whiskers, skin, with a fast knife blade about 9 cm long, about 3.5 cm wide complete, even thin slices, into a bowl with warm water wash once, drain the water plus alkali mixing, add boiling water cover tightly, simmering until the water is not scalding, decant the water, and then add boiling water cover simmering, and so on repeatedly to the squid color white, transparent, soft, and then rinse with clean water! To be used. Spinach heart clean, into the boiling water pot end cooked, fish up and put in a soup bowl in the hot bottom of the mining pot to burn broth, after boiling into the fish slices, after feeding twice, fish out to cover the spinach heart. Pot with another broth boiling, add pepper, salt, monosodium glutamate, cooking wine after eating flavor, into the soup bowl is ready. Flavor shrimp also known as Changsha flavor shrimp, spicy crawfish, spicy crawfish, thirteen spice crawfish, or even referred to as hemp small. Characterized by red color, spicy and fresh. Ingredients:Lobster (scientific name: Kjeldahl Original Crayfish, the north called crayfish) Ingredients: green onions, ginger, garlic, star anise, cinnamon; Seasoning: salt, soy sauce, cooking wine, vinegar, edamame, hot sauce.
1. Raise the lobsters in water first for at least one to two days to allow the shrimp to spit out the silt in their bodies. Scrub the lobster clean with a discarded toothbrush, especially where the head meets the body, which is very dirty; consider removing the head and making a slit in the back of the tail to rip out the black threads, as needed.
2. In a pot of oil, oil is hot shrimp into the oil, do not put salt at this time, when the surface of the shrimp is red and quickly fished out of the standby, start the pot;
3. In a pot of vegetable oil in the appropriate amount of garlic and ginger into the frying pan over medium heat to fry out the aroma of the shrimp, star anise, cinnamon in a pot with the appropriate amount of water with a high fire cooking
4. Water boiled for 3 minutes after the prepared Red pepper, salt, soy sauce, vinegar and other ingredients properly poured, smothered for a while;
5. Turn to medium heat, put the right amount of cooking wine, add water to half of the main ingredients, cover the pot, smothered for ten minutes over medium heat, to be simmered into a thick juice, start the pot and add chopped scallions out of the pot to serve bowl.
Like to eat spicy mouth can be appropriate to add containing tempeh class of hot sauce, taste more spicy and rich! Chopped pepper fish head main ingredients: chub carp head a, pickled red pepper more than twenty, two tablespoons of cooking wine, chicken essence a coffee spoon, one tablespoon of tempeh, scallions three, a small piece of ginger, half a garlic, salt to taste. 1, will be cleaned and blown into two halves of fish head back connected to the head of the pickled red pepper chopped, chopped scallions, ginger chopped, half a garlic chopped.
2, and then put the fish head in a bowl, and then smeared with oil. 3, in the fish head sprinkled with chopped peppers, minced ginger, salt, edamame, cooking wine.
4, add water to the pot and bring to a boil, then place the fish head with the bowl into the pot and steam (it takes about 10 minutes). 5, spread the minced garlic and green onion over the fish head and steam for another minute (the authentic way is to put the green onion after the pot is started, but I put it in first in order to be able to steam the flavor of the green onion into the fish head).
6, from the pot out of the bowl, and then the frying pan on the fire in the oil to ten percent heat, spatula dripping on the fish head that is complete.
The eighth month of the solar calendar is tender - Hunan people summer dinner table the most common 12 dishes - summer to the cool knot leek roll roll practice - characteristics of the farmhouse dishes green pepper fried meat of the invincible secret - how to make rice at home pickled bamboo shoots - you can do a dry pot of home-cooked fat intestines - a dish of the eye-catching place of the squash fried fire-roasted fish - Hunan people summer dinner table the most common 12 dishes - summer to the cool to make a knot The most common dishes on the Hunan table in the summer - Summer to make a cool - How to make leek rolls - How to make peppers fried with meat - How to make pickled bamboo shoots at home - How to make dry pot of homemade fat intestines - The finishing touch to a dish - Stir-fried fire-roasted fish with loofah Ginger is on the market in the season, and ginger is a little bit of a different flavor compared to the old ginger, without the strong spicy flavor of old ginger. As the main ingredient and red soy sauce together, let you feel the tender ginger fresh and crisp flavor. It's very appetizing, and it's great on rice or with noodles.
Because of the rich red color of the soy sauce, we named this young ginger purple oil ginger. Let's see how it's made!
Ingredients: 1000g of young ginger
Seasoning: salt, soy sauce.
Practice:
1, first tender ginger on the skin of the buds clean, washed and cut thin slices;
2, sprinkle a small amount of salt will be ginger marinated for more than an hour, and then wash with cool water to catch the water dry;
3, take a clean oil-free glass bottle or sealed plastic box filled with slices of ginger, dripping soy sauce to the slices of ginger completely flooded with the lid tightly, into the refrigerator for 24 hours!
Tips:
1. Salt the ginger to force out the excess water and make the ginger more crispy.
2, at least pickled for more than an hour, overnight can also be, if you like to eat the whole piece of the same way, break the young ginger into small pieces, just pickled time appropriate to be a little longer.
3, the container must be clean and oil-free, otherwise it will not be easy to save, soy sauce with red-hot soy sauce can be eaten, eat ginger leftover soy sauce can be soaked ginger or mixed vegetables, will be more than ordinary soy sauce is more delicious.
Eggplant casserole
Making materials: main ingredients: eggplant two, hydrated mushrooms 3;
Applications: meat puree small half bowl, ginger, fresh red pepper 3, green onion moderate;
Seasoning: oil, salt, oyster sauce, a spoon, a spoon of garlic sauce, a small amount of chicken; eggplant casserole how to do the featured Xiangcai home cooking eggplant casserole practice steps: 1, first of all, cut into 2 cm square, then cut into 2 cm square, then cut into 2 cm square, then cut into 2 cm square, then cut into 2 cm square. Eggplant cut into 2 cm square thick strip, soaked in water;
2, mushrooms cut millet, millet pepper cut small circles, meat puree with a little water starch to grasp a little;
3, the eggplant repeatedly rinsed and cleaned into the dish into the steamer for 5 minutes;
4, and then boil oil under the steamed eggplant fried soft oil into the casserole;
5, the pot to stay a little residual oil, under the garlic sauce fried red oil;
6, then under the ginger, puree, mushrooms, stir fry together, and other materials are stir-fried after adding a little soup seasoned salt flavor into the spicy sauce together to the eggplant;
7, casserole end of the fire, boil and then turn to medium-low heat boil for 5 minutes, dripping oyster sauce, sprinkle green onions, chicken can be well mixed. Production characteristics of Hunan cuisine home cooking eggplant casserole tips: 1, eggplant is suitable for burning, stewing, steaming, frying, mixing and other cooking methods, such as "fish-flavored eggplant" "fried eggplant box", "meat slices of roasted eggplant" and so on.
2, the old eggplant, especially after the fall of the old eggplant contains more eggplant alkaloids, harmful to the human body, it is not advisable to eat;
3, deep-fried eggplant will cause a large loss of vitamin P, hanging batter batter after frying can reduce this loss;
4, in the eggplant calyx connected to the fruit, there is a circle of light-colored ring belt, which is the wider, the more pronounced, the eggplant fruit is rapid growth, no aging. is growing fast, no aging. If the ring band is not obvious, it means that the eggplant has stopped growing when it was harvested, and at this time the eggplant has become old, affecting the consumption;
5, the eggplant is very easy to oxidize when it is heated, and the color will be black and affect the beauty, if you put into the hot frying pan before cooking, and then with the other materials with the frying, it will be not easy to change color;
6, cut the eggplant, should be put into the oil directly into the frying while it is still colorful. This can be fried out of the excess water in the eggplant, in the stew, easy to taste;
7, the eggplant cut into pieces or slices, due to oxidation will quickly from white to brown. If the cut into pieces of eggplant immediately into the water to soak up, to do dishes and then fish up and filter dry, you can avoid the eggplant discoloration;