fish in brown sauce
1. Prepare ingredients:
Prepare a carp and slaughter it 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 convenience. Add 2 grams of salt, spread it evenly on the fish, then sprinkle some flour and spread it evenly inside and outside.
Cut some onion slices, ginger slices and garlic slices, pat them flat and put them together, then grab two star anise, several green peppers and several dried peppers for later use.
Prepare a tomato, remove the pedicle and cut it into small pieces for later use.
2. Fried carp:
Burn oil in a pot. When the oil temperature rises to 50%, weigh the fish tail. First, fry the fish head in the oil pan for a while, then put the whole fish in the oil pan with low fire. Don't turn 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 until golden and crisp, and take out the oil control.
Start cooking:
Leave the bottom oil in the pot, add10g bean paste to stir-fry red oil, add small ingredients such as onion, ginger and garlic, then add tomatoes and stir-fry together, stir-fry the head of the material and the juice of the tomatoes, so that the soup is more ruddy and delicious. Pour in appropriate amount of water, add 5g cooking wine, 4g salt and 6g sugar, add fried carp and add a little soy sauce.
After 6 minutes, pour a little old vinegar and sesame oil, stew for a while, remove the carp and put it on a plate, and take out the residue from the pot.
Turn on the fire and collect the juice. When the soup is thick and sticky, take out the pot, pour it evenly on the fish, add coriander, 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 rinse it with water several times, and then take it out for later use.
Put several slices of angelica dahurica, one slice of galangal, five slices of star anise, two slices of tsaoko, a handful of fennel, a few slices 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 coriander.
Start cooking:
Heat the oil in the pot, pour in the prepared spices, stir-fry with low fire for about 2 minutes, pour in an appropriate amount of water from the side of the pot after the fragrance is stir-fried, put the tender chicken into the pot, add cooking wine 1 0g to remove the fishy smell, chicken essence 2g, salt 3g, pepper10g, boil with high fire, remove the floating foam, and cover the pot to cook 65,430g.
/kloc-After 0/5 minutes, the chicken is very soft and rotten. You can gently pierce it with chopsticks, take it out and put it in clear water for supercooling. This step is to tighten the chicken skin and achieve a crisp and tender taste. Take out the chicken after cooling, tear it into small pieces by hand and put it in a basin for later use.
Pick out the peppers from the spices, cut them into small pieces and put them in the pot. Add a handful of green peppers, pour a spoonful of chicken stock, add 5g of sugar to enhance color and freshness, and 20g of vegetable oil.
Heat the pan, pour it into the prepared bowl and stir well. After the juice is boiled, pour in a little bright oil to brighten the color. After turning it over, take it out of the pan, pour the sauce evenly on the chicken nuggets, pour in chopped green onion, sprinkle a handful of white sesame seeds, add a little sugar to freshen it up, and add 5g soy sauce. Grab and mix it evenly, let the chicken nuggets be evenly wrapped in the sauce, and serve. A crispy and tender pepper chicken is ready.
Fried shredded pork with sweet noodle sauce
1. Prepare ingredients:
Prepare a pork tenderloin, cut it evenly into thin slices, and then cut it into filaments.
Chop chopped green onion, Jiang Mo, shredded green onion and shredded red pepper.
Prepare some tofu skin and cut it into cubes for later use.
2. Marinate the shredded pork:
Add 2g of salt, 1 g of chicken essence, a little fresh sugar, 1 g of pepper, 5g of cooking wine to remove the fishy smell, 2g of soy sauce to extract the background color, stir for several times to make the shredded pork absorb all seasonings, and then add an egg white and mix well. Egg white can make shredded pork smoother and more tender, and it is convenient for glutinous rice to stick to shredded pork. Add a spoonful of starch to lock it in shredded pork.
3. Put the shredded pork into the oil:
Burn more oil. When the oil temperature rises to 40%, pour the shredded pork into the pot, quickly push it away, lubricate it for 30 seconds, and take it out when it turns golden.
Start cooking:
Leave a little base oil in the pot, add 20g of sweet noodle sauce and 0g of oyster sauce10g, stir-fry the sauce with low fire, add onion, ginger and minced garlic, and dilute the sauce with a little water. After the sauce is boiled, put the shredded pork into the pot and add a little soy sauce to color it.
Seasoning: salt 1 g, sugar 1 g, chicken essence 1 g, a little cooking wine to remove the fishy smell, because the shredded pork is preserved in advance, so there is no 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 light oil to brighten the color, stir fry evenly, and then serve.
5. Rinse the tofu skin with water;
Boil water from the pot, add a little salt to improve 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, code it into uniform pieces, put it into a plate, and then add shredded onion and green pepper to decorate it, and a shredded pork with strong sauce flavor is ready.
Beef salad
1. Prepare ingredients:
Prepare a piece of beef tenderloin, cut it into even pieces with a sharp knife, and put it into a basin after cutting.
Add some salt, pepper, chicken powder and a little edible alkali to the pot. Edible alkali can destroy muscle fibers of meat and increase tenderness. Pour in proper amount of oyster sauce and soy sauce, stir well, pour in a little cooking wine to remove fishy smell, knead repeatedly until it is gelatinous and sticky, then add a little water starch to lock the moisture of beef, pat repeatedly, pour in a little vegetable oil, and marinate for 3-5 minutes.
2. Seasoning juice:
Chop minced garlic, millet pepper rings and onion rings together, add a spoonful of coarse Chili noodles and cooked sesame seeds, pour in hot oil to stimulate the spicy taste, add appropriate 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. Cooking beef:
Boil water in the pot, turn off the fire after the water boils, put the beef into the pot one by one, and then fire when the beef is cooked, and cook for about 18 seconds until the beef is free of blood foam and floats completely.
Pour the sauce evenly on the beef slices, then pour in the coriander slices and mix well. A tender and smooth cold beef is ready.
Garlic vermicelli baby dish
1. Prepare ingredients:
Prepare three vermicelli and soak in warm water 10 minute.
Prepare several baby dishes, cut them into 4 and a half respectively, and wash them with clear water.
Prepare a plate, spread 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 plate on the vermicelli, and then put the rest of the vermicelli on the doll plate.
Cut the minced garlic and put it in two pots respectively, and the ratio of minced garlic is 2: 1. Soak a spoonful of water in a pot with more minced garlic to prevent the minced garlic from turning black during frying.
2. Mix garlic sauce:
Add a proper amount of vegetable oil to the pot, and 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 for about 2 minutes. Garlic powder will gradually stir-fry the fragrance, from white to yellow. When fried to golden brown, remove and put it with raw garlic.
Add 8 grams of soy sauce, 3 grams of salt, 2 grams of chicken powder, 2 grams of pepper and a little sugar, stir well, then pour in a proper amount of garlic oil to enhance fragrance, and then put garlic evenly on the doll dish for later use.
3. Start steaming:
Boil water in a pot, put a grate on it, cover the lid and boil the water. After the water boils, steam the baby cabbage in the pot for 8 minutes.
After 8 minutes, the doll dish has been steamed and fully absorbed the garlic flavor. Take out the doll dish and sprinkle it with chopped green onion. The crispy garlic vermicelli doll dish is ready.
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 a few pieces of mushrooms, remove the hard roots, cut them 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 use.
Prepare some small parsley and cut it into pieces.
Prepare a piece of pork belly, peel it and cut it into thin slices.
Cut some slices of ginger, garlic, millet pepper rings and onion for later use.
2. Grease the mushrooms:
The oil in the pot is hot. When the oil temperature reaches 60%, pour in the prepared mushrooms and lubricate them quickly for about 1 min. The mushrooms are yellowish. Add coriander, scald slightly, and then pour it out to control the oil.
Start cooking:
Leave the bottom oil in the pot, stir-fry pork belly slices to get fat, stir-fry pork belly until it is fragrant and discolored, then stir-fry millet pepper to get spicy taste, add appropriate amount of bean paste and mushroom sauce, quickly stir-fry red oil, pour in mushrooms, and quickly add appropriate amount of soy sauce, oyster sauce, steamed fish black soy sauce, chicken essence, salt and water.
Heat the casserole, stir-fry the onion slices, and evenly put the fried mushrooms into the pot. A delicious mushroom stew is ready.
Garlic oil vegetables.
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 in10g oyster sauce and10g steamed fish and soy sauce, and stir well with a spoon.
3. Blanch the lettuce in water;
Add a proper amount of water to the pot, pour the oil wheat vegetables into the pot after the water boils, and quickly blanch for 30 seconds. After the oil wheat vegetable turns green and soft, pour it out to control the water, put it 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 and wheat dish will be ready.
Fried shredded cabbage
1. Prepare ingredients:
Prepare half a cabbage, cut off the roots and cut into even filaments. The finer you cut it, the more delicious it will be when you mix it.
Prepare half a red pepper and cut it into filaments.
Prepare a small pot with a handful of dried peppers and a spoonful of white sesame seeds.
2. Seasoning juice:
Chopped garlic, put it into a pot, add10g of aged vinegar, 5g of sesame oil, 2g of chicken powder, 2g of salt and 3g of sugar, add10g of steamed fish and soy sauce, 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 for bottom taste, and add 5 grams of vegetable oil and 5 grams of white vinegar. These two seasonings can keep the bright color and crisp taste of Chinese cabbage. After the water boils, pour the cabbage into the pot, blanch it for 10 second, take it out immediately after it turns green, and rinse it quickly with clear water several times to avoid losing the crisp and refreshing feeling of the cabbage.
Start cooking:
Add 20 grams of vegetable oil to the pot. When the oil temperature reaches 70%, pour the hot oil on the dried Chili, which will make the material head spicy.
Put the cabbage in the pot, pour the fragrant head, pour the prepared juice, stir well, and then serve on a 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, red pepper and 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 for 20 seconds and then pour out. Rinse with cold boiled water to cool down. Rapid supercooling can keep the taste of yuba firm.
Start seasoning:
Add 2g of salt, 1 g of monosodium glutamate, 5g of white sugar, 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 onion, continue to mix well, then serve, and finally sprinkle with coriander, and a refreshing and greasy cold yuba is ready.
The first food: summer editor