fish in brown sauce
1. Prepare ingredients:
Prepare a carp, which has been slaughtered in advance. Draw a knife every 2 cm on both sides of the fish until it reaches the bone. Don't cut it thoroughly, mainly for the convenience of eating. Add 2 grams of salt, evenly spread it on the fish, then sprinkle a proper amount of flour, and evenly spread it inside and outside.
Cut some onion slices, ginger slices and a few garlic slices, pat them flat and put them together, then grab two star anise, a few green peppers and a few dried peppers for later use.
Prepare a tomato, remove the pedicle and cut it into small pieces for later use.
2. fry the carp:
Burn oil in the pan. When the oil temperature rises to 50%, weigh the fish tail. First put the fish head in the oil pan and fry it for a while, then put the whole fish in the oil pan with a small fire. Don't flip it back and forth to prevent the fish from breaking. After frying, turn it over and fry the other side for about 5-6 minutes. Then fry it until golden and crisp, and take it out to control the oil.
Step 3 start cooking:
Leave the bottom oil in the pot, add bean paste10g to stir-fry red oil, add onion, ginger, garlic and other small ingredients, then add tomatoes and stir-fry, stir-fry the heads of the materials and stir-fry the juice of the tomatoes, so that the soup is more ruddy and delicious. Pour in a proper amount of water, add 5g of cooking wine, 4g of salt and 6g of white sugar, add fried carp and a little soy sauce.
After 6 minutes, pour a little old vinegar and sesame oil, simmer for a while, remove the carp and put it on the plate, and remove the residue from the pot.
Open the fire to collect the juice. When the soup is thick and sticky, take out the pot, pour it evenly on the fish, put the coriander on it, and a braised fish with crispy outside and tender inside will be ready.
Pepper Chicken
1. Prepare ingredients:
Prepare half a fresh tender chicken, chop a few knives on the chicken to facilitate the taste, cut off the toes of the chicken and wash them with clear water several times, and then remove them for later use.
Put a few pieces of Angelica dahurica, a piece of Alpinia officinarum, five pieces of star anise, two pieces of Amomum tsao-ko, a handful of fennel, a few pieces of ginger, a onion knot, a handful of green pepper and a handful of dried pepper in the basin for later use.
Cut some chopped green onion and parsley for later use.
Step 2 start cooking:
Heat the oil in the pan, pour in the prepared spices after the oil is heated, stir fry over low heat for about 2 minutes, then pour in proper amount of water from the side of the pan, put the tender chicken in the pan, add cooking wine 1 0g to remove the fishy smell, 2g of chicken essence, 3g of salt and 0g of pepper1g, boil the water over high fire, remove the floating foam and cover it.
/kloc-After 0/5 minutes, the chicken is very soft and rotten. You can gently penetrate it with chopsticks, and take it out and put it in clear water for supercooling. This step is to tighten the chicken skin and achieve a crispy and tender taste. After the chicken is cooled, take it out and tear it into small pieces by hand and put it in a basin for later use.
Pick out the pepper in the spice, cut it into small pieces and put it in a pot. Add a handful of green pepper, pour in a spoonful of the original soup of boiled chicken, add 5 grams of sugar to enhance color and freshness, and 20 grams of vegetable oil.
Heat the pot, pour in the prepared bowl and stir it evenly. After the juice is boiled, pour in a little bright oil to brighten the color. After turning it evenly, take out the pot, pour the juice evenly on the chicken pieces, pour in chopped green onion, sprinkle a handful of white sesame seeds, add a little white sugar to freshen up, soy sauce 5g, grab and stir it evenly, let the chicken pieces be evenly wrapped in the juice, and put it on a plate. A crispy and tender pepper chicken is ready.
Sautéed Shredded Pork in Sweet Bean Sauce
1. Prepare ingredients:
Prepare a piece of pork tenderloin, cut it evenly into thin slices, and then cut it into filaments.
Cut chopped green onion, Jiang Mo, shredded green onion and shredded red pepper.
Prepare some tofu skins and cut them into squares for later use.
2. Marinate the shredded pork:
Add 2g of salt, chicken essence 1 g, a little sugar to freshen up, 5g of pepper 1 g, 5 g of cooking wine to remove fishy smell, and 2g of soy sauce to extract the background color. Stir for a few times to let the shredded pork absorb all the seasoning, and beat in an egg white to stir evenly. The egg white can make the shredded pork more smooth and tender, and it is convenient for the starch to stick to the shredded pork, and put in a spoonful.
3. Slip the shredded pork in oil:
Burn more oil. When the oil temperature rises to 40%, pour the shredded pork into the pot, quickly push the shredded pork away, lubricate for 30 seconds, and remove the shredded pork when it turns golden.
Step 4 start cooking:
Leave a little base oil in the pot, add 20g of sweet noodle sauce and 0/0g of oyster sauce/kloc-,stir-fry the sauce with a small fire until fragrant, add chopped onion, ginger and garlic and stir-fry until fragrant, pour in a little water to dilute the sauce, put the shredded pork into the pot after the sauce is boiled, and add a little old extraction color.
Start seasoning: salt 1 g, white sugar to enhance the flavor, chicken essence 1 g, and a little cooking wine to remove the fishy smell, because the shredded pork is preserved in advance, so it doesn't need to put too much seasoning, stir fry evenly, then hook a little thin sauce to make the sauce absorb on the shredded pork, pour in a little bright oil to brighten the color, stir fry evenly and then take it out of the pot.
5. Blanch the tofu skin with water:
Boil the water from the pot, add a little salt to the bottom flavor, put the bean curd skin into the pot after the water boils, blanch for 30 seconds, take it out after the bean curd skin becomes soft, rinse it with clear water several times quickly, control the moisture, stack it into even pieces and put it on the plate, then add shredded green onion and shredded green pepper to decorate it, and a shredded pork in Beijing sauce with strong sauce flavor will be ready.
Beef salad
1. Prepare ingredients:
Prepare a piece of beef tenderloin, cut it into even pieces with a top knife, and put it into a basin after cutting.
Add a proper amount of salt, pepper, chicken powder and a little edible alkali to the pot. The edible alkali can destroy the muscle fibers of the meat and increase the sense of tenderness. Pour in a proper amount of oyster sauce, stir well with soy sauce, pour in a little cooking wine to remove the fishy smell, repeatedly knead until it is gelatinous and sticky, then add a little water starch to lock the moisture of the beef, pour in a little vegetable oil after repeated beating, and marinate for 3-5 minutes.
2. Seasoning juice:
Cut minced garlic, millet pepper rings and onion rings together, add a spoonful of coarse pepper noodles and cooked sesame seeds, pour hot oil to stimulate the spicy taste, add a proper amount of Chili red oil and sesame oil, two spoonfuls of soy sauce, one spoonful of oyster sauce, a little salt and chicken powder, and stir well.
3. Cook the beef:
Boil water in the pot, turn off the fire after the water boils, put the beef piece by piece into the pot, and then fire after the beef is finished, and cook for about 18 seconds, until the beef has no blood foam and all floats.
Pour the sauce evenly on the beef slices, then pour in the parsley section and mix evenly. A fresh and smooth cold beef is ready.
Garlic vermicelli baby dish
1. Prepare ingredients:
Prepare three pieces of vermicelli and soak them in warm water 10 minute.
Prepare a few baby dishes, cut them into 4 and a half respectively, and wash them in clean water.
Prepare a plate, spread the soft vermicelli on the bottom of the plate, don't spread it all on the bottom of the plate, leave a small part for later use, put the doll dish on the vermicelli, and then put the rest of the vermicelli on the doll dish.
Cut minced garlic and put it in two pots respectively, the ratio of minced garlic is 2: 1. Add a spoonful of water to the pot with more minced garlic and soak it, which can prevent the minced garlic from turning black during frying.
2. Mix garlic sauce:
Add an appropriate amount of vegetable oil into the pot, pour the minced garlic into the filter spoon to control the moisture. When the oil temperature rises to 50%, soak the minced garlic in the oil and fry it for about 2 minutes. The minced garlic will gradually fry out the fragrance and turn yellow from white. When it is fried to golden yellow, take it out and put it with the raw garlic.
Add 8 grams of light soy sauce, 3 grams of salt, 2 grams of chicken powder, 2 grams of pepper, and a little sugar to refresh and stir well, then pour in a proper amount of garlic oil to enhance the fragrance, and then put the garlic evenly on the doll dish for later use.
3. Start steaming:
Boil water in the pot, put a grate on it, cover the pot and bring the water to a boil. After the water boils, steam the baby cabbage in the pot for 8 minutes.
After 8 minutes, the doll dish has been steamed, fully absorbing the garlic flavor, taking out the doll dish, sprinkling chopped green onion, and making a crispy garlic vermicelli doll dish.
Mushroom stew
1. Prepare ingredients:
Prepare a proper amount of crab-flavored mushrooms and white jade mushrooms, cut off the roots respectively, and put them into a basin for cleaning.
Prepare several pieces of mushrooms, remove hard roots, cut into thin slices and clean them.
Prepare a Pleurotus eryngii, cut it into sections, tear it into long strips by hand, and wash it for later use.
Prepare some small parsley and cut it into sections.
Prepare a piece of pork belly, remove the skin and cut it into thin slices.
Cut some ginger slices, garlic slices, millet pepper rings and onion slices for later use.
2. Slip the mushroom with oil:
Heat the oil in the pan, pour in the prepared mushroom when the oil temperature is 60% hot, quickly lubricate the oil 1 min or so, the mushroom is yellowish, add the small parsley, scald it a little, and pour it out to control the oil.
Step 3 start cooking:
Leave the bottom oil in the pot, stir-fry the pork belly slices to get fat, stir-fry the pork belly until fragrant and discolored, then stir-fry the millet pepper to get spicy flavor, add a proper amount of bean paste and mushroom sauce, stir-fry the red oil quickly, pour in mushrooms, and add a proper amount of soy sauce, oyster sauce, steamed fish black soy sauce, chicken essence, salt and water quickly.
Heat the casserole, stir-fry the onion slices, and put the fried mushrooms evenly in the pot. A delicious mushroom stew is ready.
Vegetable with garlic and oil.
1. Prepare ingredients:
Prepare a handful of fresh oil wheat vegetables, remove the roots, cut them into sections, and clean them for use.
Prepare a piece of red pepper and cut it into filaments.
Prepare a proper amount of minced garlic for later use.
2. Seasoning juice:
Prepare a small bowl, pour in oyster sauce10g, steamed fish soy sauce10g, and stir evenly with a spoon.
3. Blanch the oil wheat vegetables in water:
Add a proper amount of clear water to the pot, pour the oil wheat vegetables into the pot after the water is boiled, and quickly scald for 30 seconds. After the oil wheat vegetables turn green and soften, pour them out to control the water, put them on a plate, evenly pour the adjusted juice, and sprinkle with minced garlic and shredded red pepper for later use.
Burn the oil in the pot again. When the oil temperature is 70% hot, pour the hot oil on the minced garlic to stimulate the fragrance, and a crisp and delicious garlic oil-wheat dish will be ready.
Stir-fried shredded cabbage
1. Prepare ingredients:
Prepare half a cabbage, cut off the roots and then cut into uniform filaments. The finer the cut, the more delicious it will be when mixed.
Prepare half a red pepper and cut it into filaments.
Prepare a small pot, put a handful of dried peppers and a spoonful of white sesame seeds for later use.
2. Seasoning juice:
Cut minced garlic into a pot, add aged vinegar10g, sesame oil 5g, chicken powder 2g, salt 2g, sugar 3g, add steamed fish black bean oil10g, and melt with a little warm water.
3. Blanch the cabbage in water:
Boil water in a pot, add a little salt and chicken powder to the bottom flavor, add 5g vegetable oil and 5g white vinegar, both of which can keep the bright color and crisp taste of cabbage. After the water is boiled, pour the cabbage into the pot, blanch it for 10 second, take it out immediately after the cabbage turns green, and rinse it with clear water several times quickly to avoid the cabbage from softening and losing its crisp taste.
Step 3 start cooking:
Add 20 grams of vegetable oil to the pot. When the oil temperature reaches 70%, take out the pot and pour the hot oil on the dried pepper, which will make the material head spicy.
Put the cabbage in a pot, pour the fragrant head, pour in the prepared juice, stir well, and then serve on the plate. A crisp and refreshing stir-fried cabbage is ready.
Cold yuba
1. Prepare ingredients:
Prepare a handful of yuba, soak it in clear water for 2 hours, then control the water to dry, and cut it into sections with an oblique knife.
Cut some shredded green pepper, shredded red pepper and shredded onion for later use.
2. Blanch the yuba in water:
Boil water in the pot, pour in yuba when the water is about to boil, quickly blanch it for 20 seconds and pour it out. Rinse it with cold boiling water to cool down. Rapid supercooling can keep the taste of yuba firm and firm.
Step 3 start seasoning:
Add 2g of salt, monosodium glutamate 1 g, a little sugar to freshen up, 5g of light soy sauce, then pour in some sesame oil and chili red oil, 5g of aged vinegar, stir to melt the seasoning, pour in yuba, stir well, then add shredded green pepper and scallion, continue to mix well, and then serve. Finally, sprinkle with coriander, and a refreshing and greasy cold-mixed yuba is ready.