Hello, I'm a kitchen that likes to cook for my family. I'm glad to answer your question. My specialty is steamed flounder. My home is in the beautiful Bohai Bay, and I am good at cooking seafood because I have lived by the sea since I was a child. Let me introduce it below.

Flounder is also called flounder and fish. There is a saying that we eat fish by the sea: "One level, two mirrors and three corners", and flounder ranks among the top three. This kind of fish is thick and tender, with very small scales and only one independent big thorn, so it is very suitable for the elderly and children. High nutritional value, high protein and low fat.

here are the practices. Steaming fish fresh enough is the best way to keep the nutrition and taste of fish.

1. First, clean the fish, especially the fascia in the stomach.

2, cut into a diamond-shaped flower knife, so that the fish is not easy to spread when changing dishes, which affects the face value, and the fish is dignified.

3. Marinate with cooking wine, pepper and a little salt for 15 minutes.

4. Spread onion and ginger on the bottom of the plate, and put them on the fish. After the water is boiled, steam for 8 minutes. Remember to boil when you knock on the blackboard.

5. after steaming, pour off the juice from the fish dish, replace it with shredded onion and ginger, millet and pepper, pour hot oil on it, and add some coriander.

The fish made in this way is beautiful in appearance, fresh and tender in meat, delicious in taste, and super delicious. At this time when everyone loves beauty, if you dare not eat meat, eat fish, which is low in fat and high in protein, nutritious and healthy. I hope my answer can help you. I am the kitchen that likes to cook for my family, and I like the warm and happy feeling of a family sitting around eating together. Welcome to pay attention to each other, exchange and share the methods about food, let us go further and further on the road of cooking food, love and be happy!

thank you very much for your invitation. I'm glad to answer this question.

1. The name of this dish, fresh silk and fresh strawberry mixed with cold dishes.

2. Choose a fresh one, skim it, wash it, peel it and shred everything.

3. Choose fresh strawberries, wash them, cut off the green leaves at the back, and then cut them into two halves.

3. Skim and cut into shreds, soak them in salt, remove the water from skimming, put them in a plate, add a little sesame oil, add chicken essence, add a little salt, add vinegar, add pepper oil and mix well with chopsticks.

4. Skim the strawberry around the silk, and cut it into two pieces. This dish is refreshing and appetizing, and it looks appetizing, so you can serve it.

These are my own private dishes. I hope you like them.

steamed eggs, vegetable porridge and stewed mushrooms with chicken. I share these three dishes, which are also my specialty. It's simple to make, but it still needs a little trick to cook well. Let's discuss it together.

1. Steamed eggs are tender and smooth without plastic wrap.

Many people are afraid that water vapor will enter the steaming bowl to form a honeycomb, so they cover them with ordinary plastic wrap. However, if plastic wrap is not resistant to high temperature, it will produce harmful substances and be unhealthy to eat. In fact, it can be directly buckled with a large enough plate. It will take 15 minutes.

second, how to cook vegetable porridge with the taste of porridge shop

Everyone likes to eat porridge from porridge shop, but the porridge made by themselves is either too thick or too thin, or the taste is not strong. In fact, it only needs to be rolled and stirred in one direction with a spoon with a round bottom in the last five minutes of fast cooking.

Third, the stewed mushroom with chicken is tender and tasty.

Stewed mushroom with chicken is very popular, but due to the improper cooking and operation, the chicken is often firewood, and the soup is a little thin and not authentic enough. The chicken needs to be quickly stir-fried to seal the gravy, and then put it in the pot with cold water.

the process of each food practice is similar, but it is different. In fact, there are one or two key tricks. As long as you master them, it is not difficult to do anything. Let's try again as Brother Bao said.

In our family, everyone has a good dish. Take Grandma and me as an example.

Grandma especially likes to cook braised goose, which is always a hard dish on the table. The meat is tender and crispy, and it has become a dish that all the neighbors learn.

prepare fat goose, salt, soy sauce, Amomum tsao-ko, star anise, licorice, cinnamon, brown sugar, soy sauce and ginger slices

Buy a fat goose during the Chinese New Year holiday, pluck it, cut off the goose fat for later use, chop the meat into several pieces, and marinate it with salt and soy sauce for about 3 minutes.

first, squeeze the goose fat, then add the goose pieces when the goose oil is 5 minutes hot, and fry until both sides are golden or even slightly burnt, and then fish them up for later use.

Goose oil contains unsaturated fatty acids, which can be poured out and stored in the refrigerator for cooking. Add water to the pot again, pour in soy sauce, Amomum tsaoko, star anise, licorice, cinnamon, brown sugar, soy sauce and ginger slices, then put the goose pieces in the pot, and turn down the fire for about 1 hour.

Besides braised goose, fermented bean curd is grandma's specialty.

Unlike ordinary bean curd, grandma will add arrowheads to it. Sagittarius sagittarius is the rhizome of an aquatic plant, which looks a bit like a horseshoe, but it is bigger than a horseshoe. However, the taste is quite different from that of water chestnut, which is crisp and sweet, and arrowhead tastes waxy and slightly bitter.

I asked grandma why arrowheads should be put in the stuffing of tofu. She told me that she had been to Liancheng and had the dish of arrowhead sliced meat. She wondered if it would be delicious if the arrowhead was ground and put in the meat stuffing.

after several experiments, the meat stuffing can reduce the bitterness of arrowhead, but the tofu is more delicious.

arrowheads are mixed with minced meat and shallots and stuffed into oil tofu. No need to fry, just put water in the pot, and put all the fermented tofu into the pot after the water boils. After the fire boils, turn it to low heat and simmer for about 5 minutes.

when the lid is opened again, add two spoonfuls of oyster sauce and one spoonful of soy sauce to taste, add a little water starch to thicken, stir-fry evenly, and then stew for about 1 minute.

Next, I'll show you my specialty, Chicken with Salt and Pepper.

Select the chicken treasure raised in grain, marinate it with cooking wine, salt and soy sauce, wrap it with starch, egg liquid and white bread crumbs, pour oil into the pot, and fry it until golden brown when the oil is 5% hot.

prepare minced onion, minced garlic and minced green and red peppers, stir-fry the minced garlic and minced green and red peppers in a pan, add the fried chicken zhongbao to continue stir-frying, sprinkle with salt and pepper for three times, and finally add chopped green onion to serve.

Chicken with salt and pepper is a very delicious side dish, and it is also a good choice to watch a drama as a snack.

My best skill is making fried dumplings, which my friends say are delicious! The detailed practice is shared with everyone.

Fried dumplings

Chopped pork stuffing, leeks and dumpling wrappers

Seasoning shallots, minced ginger, white pepper, soy sauce, salt, sweet potato starch, sesame oil and cooking oil

Practice and steps

1. Put minced ginger with shallots in a bowl and add a little warm water to make onion Jiang Shui (1.

2. Add onion Jiang Shui, salt, soy sauce, white pepper and sweet potato starch into the meat stuffing, stir evenly in one direction and marinate for 2 minutes.

3. Add leek, 1 tsp sesame oil and 1 tsp cooking oil and mix well.

4. include jiaozi.

5. Pour a little cooking oil into the pan, fry jiaozi for about one minute, then add half a bowl of clear water, cover the lid, and when the water is dry, take out the pan and put it on the plate.

Tips

When filling, you must stir in the same direction!

I'd like to share a famous kung pao chicken with you. The following is the production process:

① 4g of chicken leg meat, 8g of peeled peanuts, 5g of pepper, 2g of dried pepper, 5g of Chili sauce, 2g of salt, 1g of sugar, 1g of balsamic vinegar, 2g of chicken essence, 5g of cooking wine, 1 egg, 1g of corn starch, vegetable oil, ginger, onion and garlic.

② Cut the chicken leg into 1cm cubes, put them in a bowl for sizing and seasoning, add ginger and onion water, cooking wine and salt, and beat an egg white, add corn flour and mix well, and put some plant oil-sealed pulp on it.

③ Boil the oil in the pan, fry the peanuts until they are slightly yellow, and take them out. Then, oil the diced chicken until it breaks.

④ Leave the base oil in the pot, stir-fry the pepper, then take it out, stir-fry it in ginger, garlic, dried Chili and Chili sauce, pour in diced chicken and stir-fry it evenly, add white vinegar, sugar, salt, cooking wine and chicken essence, stir-fry for 1 minute, and then add peanuts and scallions to get out of the pot.

⑤ A kung pao chicken with spicy litchi flavor is ready, and it smells delicious. Try it quickly!

hello! I'm a novice cook, and I'm glad to answer your question. Everyone's specialty is different. My specialty is scallops with minced garlic and vermicelli. It's not difficult to eat, and it's cleaner to cook by myself than to go to a restaurant, and it's cheaper and simpler. The specific method is as follows:

The main ingredients: scallops, vermicelli, garlic, soy sauce, oyster sauce and seafood soy sauce

1.

2. blanch the vermicelli with boiling water for five minutes before cooling it.

3. Prepare garlic sauce and cut garlic into foam.

4. Heat the pan, add garlic foam, add oyster sauce, light soy sauce, stir-fry seafood soy sauce and serve for later use.

5. put scallop meat in the bottom of scallop shell, then spread a layer of vermicelli on scallop meat, put a spoonful of garlic sauce on vermicelli, and treat each scallop in this way, and then put it into a plate.

6. put the scallops covered with vermicelli and garlic sauce in a steamer and steam for five minutes, and a delicious scallop with garlic vermicelli is ready. It's clean and delicious, which makes people have an appetite when they look at it. Is it very simple? The main thing is to wash the ingredients. It's super simple and time-consuming, and it's still very tall. It's an excellent food for entertaining guests. I hope my answer will help you. Thank you!

I'm glad to answer this question. I have a lot of specialties, and my favorite dish is "chicken feet soaked with mountain pepper". I'll share the preparation method with you in detail, hoping it will be helpful.

pickled chicken feet with mountain pepper

flavor: hot and sour

ingredients:

main? Ingredients: 5g of fresh chicken feet

Auxiliary materials: 2g of red sweet pepper and 1g of celery

Adjusting auxiliary materials:

1 preserved wild pepper (about 2g), 1g of salt, 2g of onion, 2g of ginger slices, 15g of onion pieces, 2g of cooking wine, 4g of sugar, 3g of pepper, 2g of pepper and 1 capsules? 2 slices of fresh lemon, 5g of monosodium glutamate and 5g of pickled vegetable salt

Production method:

1. Wash the feet of fresh chicken feet, add 3g of refined salt, 1g of onion, 5g of ginger, 1g of cooking wine, taste for about 3min, and remove the onions and ginger. Put a wok on a medium fire, add clean water, pepper, salt, scallion, ginger slices, cooking wine and chicken feet, boil, skim off the floating foam, cook with low heat until the chicken feet leave the fire when they are just broken, stew for 2 minutes, take them out, shower with clean water, cut open the back of chicken feet with a knife, and clean the claw bones for later use.

2. Wash the bright red sweet pepper, remove the seeds and cut into pieces. Celery is stripped of leaves and tendons and changed into knots.

3. Remove the pedicels of wild pepper, chop it and put it into a pickle jar which is cleaned and drained. Add pickle brine, raw juice of wild pepper, lemon slices, onion pieces, monosodium glutamate and white sugar to make pickle water. After 24 hours, put the bright red sweet pepper pieces, celery pieces and chicken feet into the pickle jar for 8-12 hours.

special? Point: tender, crisp and spicy, with a sour aftertaste.

ready? Note:

⑴ The quality of wild pepper is fresh, spicy and sour, followed by spicy and sweet.

(2) The time for boiling chicken feet should not be too long, and it is better to just break them. When washed with clear water, it should be washed until the chicken feet are cool before being taken out.

(3) The curing time of chicken feet should not be too long to avoid being salty.

(4) This method can be used to brew pig ears, pig trotters, pig small intestine, pig scalp and flower kernels.

I'm glad to answer your question. Everyone has his own specialty, even a meal of instant noodles, which is made by himself. Let me introduce my own specialty, braised prawns in oil.

Braised prawns

First, clean the bought shrimps (I usually buy fresh live shrimps, so that the meat is more delicious, and frozen shrimps can also be used), remove the shrimp lines from the back and clean them. Pour in less wine than cooking wine for curing.

second: prepare shredded onion and ginger while pickling, a little more. Try to cut filaments.

third, boil the oil in the pan. When the oil temperature is 7% hot, put the prawns into the pan and fry them until the two sides change color and the back is open.

fourth: pour two tablespoons of tomato sauce into the pot (I chose Heinz, I have tried many brands, and this tastes better) and stir-fry the tomato sauce well.

fourth: add shredded onion and ginger, stir-fry slightly, pour in two tablespoons of cooking wine, two tablespoons of sugar, and an appropriate amount of salt (one-third of normal cooking) and continue to stir-fry.

fifth: cover the lid and simmer for one or two minutes, then when the soup is thick, you can take it out [yi tooth]

Hello! I am a mother of poetry and prose! Glad to answer your question!

first of all, I have a lot of specialties! Let's talk about fried powder today! Sweet potato flour, rice flour and river flour are all suitable! Because many people I knew before said that it was not good to fry! It will stick or break!

first of all, whether fried sweet potato powder or rice flour is boiled in the water first, pay attention to the soaking time, which is not easy to last too long! If it is soaked too much, the powder will be too cooked and will break when fried. And the soaking time depends on the thickness of the powder! Take a piece of powder regularly and pinch it to see if it is ready! You don't have to soak it well. Take it out and rinse it with cold water when it is ripe. Remember to use cold water in this step! Rush to each powder and cool it, then take it out and drain it for later use! In addition, if it is bought outside and soaked, it is also recommended to go home and rinse it with cold water, because the powder is not only difficult to break after cold water, but also tastes smoother after frying!

Next, prepare side dishes. In order to make the fried powder delicious, prepare shredded carrots, shredded ham, shredded lean meat, shredded onions, ginger, eggs and leeks, and chopped green onion! In addition, the seasonings are bean paste, salt, sugar, pepper, oyster sauce, soy sauce, chicken essence and so on.

today, let's make three-silk fried noodles! Pour the oil from the pan, fry the eggs first, then take them out and cut them into shreds for later use! Then heat the pan, pour oil, stir-fry shredded lean meat until fragrant, then add ginger and minced garlic, stir-fry shredded ham, shredded carrot and shredded onion, stir-fry evenly, then add salt, sugar, bean paste and pepper, stir-fry continuously, and then add prepared vermicelli, leek and fried egg shreds. At this time, add blended oil, stir-fry evenly, and then add oyster sauce, soy sauce and chicken essence. It smells good! The color matching is also beautiful!

I hope my answer can help you! Try it if you like!