The practice of stir-frying ordinary dishes
Ingredients: cattail (appropriate amount).
Accessories: Auricularia auricula, eggs and lean meat (appropriate amount); Chicken essence sesame oil with onion, ginger and garlic salt (appropriate amount).
working methods
1. Peel cattail, remove hardness, cut tender core into elephant eye pieces, blanch with light salt water, and drain.
2, shredded pork, black fungus soaked in Kamikiri silk. Shred onion, shredded ginger and sliced garlic.
3. Stir-fry the egg liquid in the oil pan and take it out. Continue to stir-fry shallots, ginger and garlic, stir-fry shredded pork until it becomes discolored, add scrambled eggs and blanched cattail, turn well, season with salt, and season with chicken essence when cooked.
Pu Cai in milk soup
Ingredients: ordinary vegetables (appropriate amount) dried mushrooms (appropriate amount) winter bamboo shoots (appropriate amount) ham (appropriate amount) sea cucumber or shrimp (appropriate amount)
Accessories: salt (right amount) monosodium glutamate (right amount) shredded onion and ginger (right amount) flour (right amount) milk (right amount) cooking oil (right amount)
Exercise:
1, fresh Typha latifolia only takes tender cores, washes them and cuts them into 3cm long sections.
2. Soak the mushrooms in advance, wash and cut into strips.
3. Slice the winter bamboo shoots and soak them in water for later use.
I added the sea cucumber myself, and I can also add shrimp to keep it fresh.
5. Slice the ham. Add water to the soup pot, heat it, and blanch cattail, mushrooms and bamboo shoots for later use.
6. Put oil in the wok and stir-fry a little chopped green onion and shredded ginger. When warm, turn off the heat, add 1 tbsp flour and stir fry.
7. Boil hot water, add salt and adjust the taste of thick soup.
8. Pour all the ingredients into the soup and cook for 1 min. Add monosodium glutamate to taste, turn off the fire and add 2 spoonfuls of milk to make the soup more fragrant.
Tip:
Use fried noodles to make milk soup, which is rich in flavor and white in color. Add some milk to make the soup more fragrant.
Fried eggs with pu Cai
Ingredients: 200g cattail, 4 eggs;
Seasoning: appropriate amount of salt;
Exercise:
1. Wash cattails, remove old stems, cut into small pieces and put them in a bowl.
2. Beat the eggs into a bowl, mix them with cattail evenly, and add a little salt to taste.
3, the pot is hot, pour a little oil, and pour the cattail egg liquid into both sides to fry.
t.latifolia.l
Ingredients: 200g cattail, 300g kidney flower, 50g pea, a little medlar, a little onion, small red pepper 1 piece.
Seasoning: soy sauce 1 spoon 15ml, salt 1/2 teaspoons 2g, Zhenjiang balsamic vinegar 2 teaspoons 10ml, pepper, sugar, sesame oil 1 teaspoon 5g and chicken essence 1/2 teaspoons 3g.
working methods
1. Boil cattail, peas and medlar in boiling water for about 10 minutes until white and tender, take them out and spray them repeatedly with cold water.
2, waist knife, marinate for a while. Then put it in the pot for a while, take it out and shower it repeatedly with cold water.
3. Sprinkle boiled peas on these coded plates.
4, soy sauce, vinegar, salt and pepper, sugar, sesame oil, chicken essence, mix well, pour it on the coded dish, sprinkle with shredded onion and small red pepper and mix well.
Tips:
Pu Cai should be fresh.
Braised fish with pucai
Materials: silver carp1200g, cattail100g.
Seasoning: salt 8g, monosodium glutamate 4g, chicken powder 3g, vinegar 150g, black pepper 3g, onion and ginger slices 10g, sesame oil 30g, star anise 2g, pepper 5g, dried pepper 5g, soy sauce 5g, garlic cloves 20g, cooking wine 20g, flour 50g and colored wine.
working methods
1. Slaughter silver carp, remove scales and gills, remove internal organs from abdomen, wash, cut into pieces with a length of 5cm, a width of 3cm and a thickness of 1cm, marinate with 2g of salt and cooking wine 10g for 20min, wash cattail, and cut into pieces with a length of 4cm.
2. Pat the marinated fish pieces with flour, fry them in salad oil with 50% heat for 3 minutes, turn the fish pieces over and fry them for 3 minutes, and take them out of the pot for later use.
3. When the oil temperature in the pot is 70% hot, stir-fry star anise, pepper, dried pepper, ginger slices, onion segments and garlic cloves, add water vinegar and 10g cooking wine, add stock and fish pieces, cover the pot and bring to a boil, add black pepper, 6g salt, soy sauce, monosodium glutamate and chicken powder to taste, and finally add.
skill
Silver carp must be fried to keep moisture, and at the same time, it rubs against the pot to produce fragrance; After the fish is fried, add spices such as star anise and pepper directly without changing the pot, and then cook vinegar, which will produce a unique aromatic smell.