Cold fingered citron
Ingredients: 300 grams of bergamot
Ingredients: 30g persimmon pepper and 20g green pepper.
Seasoning: soy sauce10g white sugar15g monosodium glutamate 2g each.
1. Wash and shred bergamot;
2. Wash red and green peppers, remove pedicels and seeds, shred them, blanch the shredded fingered citron and pepper in boiling water, and take them out for later use;
3. Add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into the container, stir well, and serve.
Fried bergamot with shredded chicken
Ingredients: chicken150g, 250g of bergamot.
Ingredients: 5 grams of starch (peas) and 6 grams of egg white.
Seasoning: peanut oil 50g green onion 1 g ginger juice 20g cooking wine 8g salt 2g soy sauce10g monosodium glutamate 2g each.
1. Mix the starch with proper amount of water to form water starch for later use;
2. Wash the onion and cut it into filaments;
3. Slice the chicken breast into large pieces after the fascia is removed, and cut it into shredded chicken with a length of 6 cm and a thickness of 0.3 cm;
4. Slice the bergamot with a knife, then cut it into filaments, wash it with warm water, and control the water;
5. Paste the shredded chicken with a little salt, wet starch and egg white;
6. Heat the pot, inject peanut oil until it is 30% to 40% hot, and then add shredded chicken to disperse and smooth thoroughly;
7. Slip the bergamot silk with oil and pour it into the colander to control the net oil;
8. Leave a little base oil in the pot and heat it;
9. Put the onion in the wok, cook the wine and Jiang Shui;
10. Immediately pour in shredded chicken and shredded bergamot, add broth, salt and monosodium glutamate, stir-fry evenly, and then take out the spoon and serve.
Bergamot three silk
Three silk bergamot dishes
Its cuisine is Zhejiang cuisine.
Features crisp and refreshing, bright color, is a good accompaniment to wine dishes.
raw material
500g of bergamot, 5 pickled peppers, 0/00g of Dutch beans/kloc-and seasoning: salt, chicken essence and sesame oil.
manufacturing process
1, Chaenomeles is washed with clean water, rinsed with cold boiled water, and cut into even filaments. 2. Pickled peppers are seeded and shredded. Dutch beans are shredded. 3, bergamot silk, Dutch silk, pickled pepper silk into boiling water, blanch with cold boiled water, drain the water. Add salt, monosodium glutamate and chicken essence, mix well, drizzle with sesame oil, and serve in a pot after 30 minutes.
Fingered citron and willow slices
Its cuisine is Zhejiang cuisine.
It is characterized by fresh meat and refreshing vegetarian taste.
raw material
200g of bergamot, 0/00g of chicken breast/kloc-,50g of square leg meat, 30g of Dutch beans, 0/5g of carrot/kloc-,0/piece of refined salt, monosodium glutamate, XO sauce, egg/kloc-,appropriate amounts of dry and wet starch, sesame oil and refined oil, 5g of garlic.
manufacturing process
1. Wash the fingered citron with clear water, cut it into elephant eye pieces, blanch it with boiling water, and rinse it with cold water for later use. 2. Batch the chicken breast into thin slices, add salt, monosodium glutamate and dried starch and mix well with egg white. 3, square leg meat, peas, carrots are cut into elephant-eye pieces, boiled in boiling water, and cold boiled water is too cold for use. 4. Heat the wok and add the refined oil. When the oil temperature is three or four, pour in the chicken breast slices and scatter them. When the chicken fillet turns white, pour in the bergamot slices, lubricate the square leg slices, the peas slices and the carrot slices together, and drain the oil. 5. Remove the oil from the wok, leaving the remaining oil, stir-fry the garlic until fragrant, add the soup, refined salt, monosodium glutamate and XO sauce until the boiled water is soaked with wet starch, pour all the main and auxiliary materials, stir-fry evenly, and pour the sesame oil into the basin and serve.
Bergamot beads
Raw material:
500g of fingered citron, 50g of ginkgo, 50g of millet, 0g of radish 1 00g, 0g of carrot100g, 50g of cucumber1root, 50g of shiitake mushroom, 250g of chicken soup, refined salt, monosodium glutamate, oyster sauce, white sugar, wet starch, refined fine powder and sesame seed.
Method: (1) Wash fingered citron, carrot, white radish and cucumber with clear water, and dig the raw materials into balls with a ball digging knife. Cut the hob blocks with ginkgo, chestnut and mushrooms and blanch them in boiling water for later use.
(2) Heat the wok, add refined oil, and when the oil temperature is about 40% hot, pour all the raw material lubricating oil into the colander.
(3) Drain the oil from the wok, add the chicken soup, add all the seasoning, when the soup boils, add the wet starch, add the main and auxiliary ingredients, stir fry evenly, pour the sesame oil on the bowl and serve.
Features: the ball is crisp and refreshing, and the color is gorgeous.
Fried quail floss with bergamot
Ingredients: bergamot 1 kg (about 600g), 4 quails, garlic 1 teaspoon.
Ingredients: spices: salt, sugar, light soy sauce 1/4 tsp each, oyster sauce 1 tbsp, soup 1/2 cups, raw flour 1 tsp.
How to make it: 1, peel the bergamot and cut it into pieces, boil it in water for about two minutes, and drain the water. 2. Peel the quail and bone, and chop the meat. 3. Heat 1 tbsp oil, stir-fry garlic, add chopped quail meat and stir-fry, add bergamot, stir-fry evenly, add the sauce, boil until it is thick, and serve.
Note: 1, bergamot can cure indigestion, and it is rich in vitamin C and organic acids. The tender bergamot has a green skin, slippery skin and few tendons, so it should be sliced and fried. Larger, it is more appropriate to make soup. 2. You can cook this dish with minced pork instead of quail.