material
Bass, onion, ginger, cooking wine, Lee Kum Kee steamed fish soy sauce, oil
method of work
1. Wash the perch and marinate it with onion and ginger cooking wine for a while to remove fishy smell.
2. Put it in a steamer for 8 minutes. When the time comes, don't boil it, and simmer for a few more minutes.
3. Take out the fish and pour out the juice.
4. Add shredded onion, pour Lee Kum Kee steamed fish soy sauce, pan hot oil, and then pour it on the fish.
Tips
I think the steamed fish soy sauce tastes almost the same as that made in the store. The fish can't be steamed for a long time, otherwise the fish will get old. I have learned a lesson.
The recipe of Mid-Autumn Festival reunion banquet: Braised hairtail.
material
Hairtail, red pepper, onion, ginger, garlic, star anise, soy sauce, sugar, monosodium glutamate and water starch.
method of work
1, wash hairtail, take the middle section and marinate it with salt and cooking wine for 20 minutes;
2. Put the fish section in a ventilated place to dry the epidermis;
3, from the oil pan, after the oil is hot, go into the hairtail and fry until golden brown, and take out the oil control;
4. Leave the bottom oil in the pot, saute the red pepper segments, onion, ginger, garlic and star anise, and add the fried fish segments;
5, cooking wine and soy sauce, a small amount of sugar, adding water, simmering, and stewing over medium heat;
6. When the soup is basically dried, add water starch, collect the juice over high fire, add monosodium glutamate, and sprinkle with chopped green onion and coriander.
The recipe of Mid-Autumn Festival reunion banquet: rice cooker beef jerky
material
Ingredients: beef 1 kg (the part that the butcher told him to fry),
Seasoning: A, Chili noodles and ginger slices cumin, B, cooking wine, salt and sugar, soy sauce and pepper powder.
method of work
1 Wash the beef and cut it into strips with a length of 5cm and a width of 2cm (3/4 of the index finger).
2 Add seasoning B and mix well.
3. Stick plastic wrap on it, and marinate it in the refrigerator for more than 5 hours.
4 after pickling, add a little starch and stir well.
Pour it carefully into the rice cooker and scrape the surface flat with chopsticks.
6 cover the lid, press the cooking button, wait until it is kept warm and stuffy for a few minutes, and then continue to repeat until the water is dry.
7 When the cooking button can't be pressed down, open the lid, press the cooking button with one hand and keep rotating and stirring with chopsticks with the other.
8 stir until vniurou is dry and looks dry. Look, add ginger slices, Chili noodles and cumin.
Continue to cook with one hand and stir with the other hand, but the beef is completely dry.
10 use a sieve to screen out impurities such as pepper noodles, and let it cool to eat as snacks.
Tips
1, it's best to make this beef jerky with meat without tendons, otherwise I'm afraid it won't chew;
2. Be sure to burn the water very dry to be successful;
3, you can't put too much salt, because it takes a long time to marinate, and you are afraid that it will be salty;
4, starch can only be put a little, or simply not put, too much is easy to lose the chewiness of beef jerky;
5. I won't elaborate on the amount of seasoning. Let's put it according to personal taste.