Seasonings: 10 grams of green onions, 5 grams of honey, 2 grams of monosodium glutamate (MSG), 4 grams of salt, starch (beans) 35 grams of vinegar 15 grams of vegetable oil 150 grams of sugar 30 grams of ketchup 25 grams of wine 5 grams of dragon and phoenix with the characteristics: fish crisp flavor fresh, slightly sweet and sour, chicken tender meat, salty and sweet delicious. Teach you how to do the dragon and phoenix with how to do the dragon and phoenix with delicious 1. carp slaughtered and clean, slice half of the net meat to make a dragon head shape, half of the dissected into dragon scales;
2. will be done with a good dragon, dragon scales with refined salt, yellow wine, minced green onion, ginger, each 3 grams of marinade for 5 minutes after the paste batter;
3. hen slaughtered and de-feathered, remove the entrails, feet and claws cleaned;
4. deal with the clean hen with refined salt, yellow wine, minced onions, ginger each 3 g marinated;
4. The hens with salt, wine, onion, ginger marinade, in the chicken body coated with honey to dry;
5. frying pan on high heat, under the vegetable oil burned to seventy percent heat, the chicken will be under the pan fried to golden brown fish out;
6. another frying pan on high heat, into the water 500 ml, the marinated chicken and marinade together into the stewed chicken, stewed until the chicken meat crispy, gravy thick pot;
7. out of the pot will be the chicken rewired on one side of a large round plate, pouring the remaining gravy;
8. original oil pot to eighty percent heat, the marinade hanging good paste of the fish under the pot frying until golden brown out, to be the oil pot to ninety percent heat, and then the fish under the pot to repeat the frying fish, placed on the other side of the round plate set up;
9. frying pan placed on the fire, put the 250 milliliters of water, sugar, ketchup, balsamic vinegar and boil together with the wet starch thickening, topped with Wet starch thickening, dripping hot oil poured on the fish is complete. ====================================== Wuhan bacon ingredients: main ingredients: pork ribs (pork) 5000 grams
Seasoning: 150 grams of salt, 300 grams of sugar, 125 grams of white soy sauce, 75 grams of cooking wine, 10 grams of white pepper, 2 grams of curry Wuhan bacon features: dry skin surface, lean meat, bright red, transparent fat meat. The skin of the meat is dry, the lean meat is bright red, the fat meat is transparent, and it has a unique flavor. Teach you how to do wuhan bacon, how to do wuhan bacon is delicious 1. the choice of raw materials and trimming: choose fresh pork ribs, remove the bone, cut into long about 45 cm, about 4 cm wide strip of meat.
2. Curing: the meat strips according to the actual weight of salt and nitrate weighing, curing 12 to 14 hours, after starting the tank with 40 to 45 ℃ warm water to wash the surface bleeding and other dirt (not heavy soaking), and then mix the rest of the ingredients, and then curing for another 2 to 3 hours.
3. baking: marinated in hemp rope, hung on bamboo poles, sent to the drying room with charcoal baking (temperature control at 50 to 55 ℃) 36 hours is the finished product. ================================ Scholar oil production materials: Main ingredients: lard (plate oil) 250 grams
Supplementary ingredients: 100 grams of sesame, 25 grams of orange cake, 120 grams of wheat flour, starch (fava beans) 10 grams, 50 grams of egg whites, 5 grams of red and green silk
Seasoning: 100 grams of sugar, 30 grams of sugar, 10 grams of sugar cinnamon. Teach you how to do, how to do a good oil is delicious 1. 250 grams of raw lard peeled off the fascia, with a knife blade into a 7 cm long, 3.3 cm wide, 0.3 cm thick slices, length consistent, thickness uniformity;
2. the remaining lard cut into cubes;
3. Sesame frying sopping up crumbled;
4. rock sugar, orange cake chopped;
5. Sesame seeds, rock sugar, orange cake crushed together into the bowl, add sugar cinnamon, honey, oil, flour 25 grams of mixing into the filling;
6. filling into a heap, one by one on the end of the sheet of oil, rolled into a sheet of oil rolls;
7. Egg whites, water, cornstarch, flour into the bowl of the paste;
8. The oil rolls are put into the paste of the egg whites and paste to hang the paste;
9. frying pan on high heat, into the cooked lard, burned to seventy percent heat, the end of the pan away from the heat, put the battered oil rolls, frying the side of the rattling, until it is white, the skin becomes transparent, with a leaky spoon to drain the oil;
10. frying pan on high heat, into the water 75 ml and sugar dissolved;
11. when the sugar sauce silk, will be fried oil rolls under the pan and stir-fry to make it evenly coated with honey sauce, and then take the pot. It is well-dipped in honey sauce, pan pan, sprinkle with red and green silk is complete. ============================ Huangzhou Dongpo meat ingredients: main ingredients: pork ribs (pork) 600 grams
Auxiliary ingredients: asparagus 100 grams
Seasoning: 25 grams of yellow wine, 25 grams of rock sugar, 80 grams of green onions, salt 1 gram, 50 grams of ginger, 40 grams of soy sauce, 3 grams of pepper, 2 grams of monosodium glutamate (MSG) Huangzhou Dongpo meat. Characteristics: thick marinade, red color, tender meat, salty and sweet, mellow and pleasant. Teach you how to do Huangzhou Dongpo meat, how to do Huangzhou Dongpo meat is delicious 1. Boiling pot placed on a high flame, into the water (to soak the meat is appropriate), into the cut pieces of pork to cook until five ripe fish;
2. asparagus shells, the old root, clean, sliced;
3. green onion and ginger clean, 75 grams of onion knots, 5 grams of onion flowers, ginger slices;
4. will be boiled on the bottom of the meat on the top of the pot, the meat, the meat is tender and not minced, salty and sweet, sweet and tangy. The meat on the bottom of the pot, the top code onion knot, down into the cold water 1250 ml, add yellow wine, rock sugar, soy sauce, ginger, bamboo shoots and other raw materials, cover the lid, first with a strong fire to boil, and then into the fire simmering;
5. simmering for about 2 hours, add monosodium glutamate and take out, the meat skin side up buckle in the special soup pots, pouring into the juice, sprinkle with green onion, pepper that is to become. =========================== fried guppy rolls ingredients: main ingredients: Mandarin fish 600 grams, 400 grams of lard
Supplementary ingredients: 50 grams of ham, 100 grams of eggs, mushrooms (fresh) 25 grams, 200 grams of breadcrumbs, 25 grams of asparagus, 25 grams of starch (fava beans), 15 grams of cucumber
Seasoning: 2 grams of monosodium glutamate, salt 4 grams, spicy sauce, and so on, and so forth, and so forth. Salt 4 grams, 30 grams of spicy soy sauce, 5 grams of green onions, 5 grams of ginger, 25 grams of sesame oil, 35 grams of tomato juice, 80 grams of peanut oil, 2 grams of yellow wine deep-fried cinnamon fish rolls features: fish rolls yellow skin bright and crispy tender, the filling of the heart of the fresh and fragrant and delicious, with spicy soy sauce, tomato meter two kinds of saucer on the table to accompany the food, the flavor of the special good. Teach you how to do fried cinnamon fish rolls, how to do fried cinnamon fish rolls to be delicious 1. cinnamon fish clean, take 50 grams of fish meat chopped into mush, the rest of them are cut into long 4 centimeters, 3 centimeters wide, 0.3 centimeters thick slices of fish;
2. pig net oil washed and cut into the same size of the fish slices;
3. egg knocked into a bowl, and add cornstarch into a whole egg batter;
4. ham cut into thin strips;
5. remove the stem of the mushroom, wash, cut into thin julienne strips;
6. remove the shells of the asparagus, the old root, wash, cut into thin julienne strips;
7. shredded ham, shredded mushrooms, shredded asparagus are put into a bowl, add the minced fish, salt, monosodium glutamate, green onion, ginger, sesame oil and mix well to form a stuffing;
8. each piece of lard on a flat surface of a large plate, the lard on the top of the netting a piece of fish fillets, then rolled into the stuffing, a **. Then rolled into the filling, a *** roll 24 fish rolls;
9. Fish rolls one by one dipped in egg batter, rolled in breadcrumbs;
10. frying pan under the peanut oil, high heat to seven or eight hot, the fish rolls under the frying pan fried until yellow, fish out of the oil;
11. drained oil in the fish plate in the middle of the disk, the disk can be decorated at both ends with cucumber flowers into the disk.