Duck porridge
Midsummer coincides with the plump period of ducks, which means that ducks are fat and tender. Duck porridge takes ducklings as the main raw material, with curry and ginger buds, which is both appetizing and food-increasing.
The first is raw materials.
1. Material: 1 fat and tender duck (about1500g) and 500g of glutinous rice.
2. Accessories: 50g of water-soaked mushrooms, 0g of ginger10g, 0g of angelica10g, 20g of refined salt, 20g of monosodium glutamate, 20g of curry oil, 3000g of pork bone soup, 50g of ginger sprouts, and appropriate amount of garlic, chopped green onion and pepper.
Second, the production method
1. Wash the glutinous rice with clear water, soak it for 2 hours, drain the water, pour it into a steamer covered with gauze, spread it out, steam it until the rice core has just passed, pour it into a hedge, pour cold water on it, and let the rice cool down. It can be used like a white pearl.
2. Wash the duck in the pot, add ginger and angelica to cook, take it out and let it cool, and chop it into cubes 1 cm square. Ginger buds are cut into filaments and soaked in water.
3. Put the pot on high fire, pour in the pork bone soup and duck soup, add rice to boil, then add diced duck, curry oil, refined salt and monosodium glutamate, adjust the taste, and then put it in a bowl. Sprinkle pepper, chopped green onion, garlic and ginger buds when eating.
Features: This porridge is fresh and delicious, sweet and refreshing, and it is a summer delicacy.
Beef Soup
The first is raw materials.
1. Material: 500g of refined beef and100g of sweet potato powder.
2. Accessories: bone soup 500g, monosodium glutamate10g, soy sauce 40g, chopped green onion and ginger beads.
Second, the production method
1. Fine beef is crushed with a wooden stick and beaten repeatedly. Add100g of water, soy sauce, monosodium glutamate and ginger beads, then add sweet potato powder and stir well.
2. Boil the prepared beef bone soup in a pot. Put the mixed beef into the pot, and put it into the bowl after about 10 minutes. Sprinkle with chopped green onion and shredded ginger.
Features: This beef soup is reddish in color, tender and delicious.
Face thread paste
The first is raw materials.
1, main ingredient: 75g of refined flour thread.
2. Accessories: shrimp skin150g, pork bone soup1000mg, cooked fish 200g, refined salt15g, monosodium glutamate 6g, starch 50g, pepper, coriander and appropriate amount of Chinese liquor (soaked in Chinese angelica).
Second, the production method
1. Wrap the shrimp bran in gauze, put it in a clean water pot of1000g, and cook it for half an hour on medium heat. After picking up the shrimp bran, filter the soup for later use. Tear the cooked fish into shreds.
2. Put the pot on a strong fire, pour in the pork bone soup and the soup cooked with shrimp bran, and bring to a boil. Twist the refined noodles slightly and put them in a boiling soup pot. Add refined salt and monosodium glutamate to adjust the taste. Slowly spoon the starch into the pot and keep pushing the spoon until the noodle line floats and the soup in the pot becomes paste.
3. Before eating, you can add pickled large intestine, small intestine and various cooked food and fried dough sticks according to everyone's taste. Sprinkle pepper, celery powder, white wine and marinade when eating batter, which tastes more delicious.
Features: This batter is delicious, sweet and smooth, with Quanzhou local flavor.
Fish porridge
Winter is coming, and it is also a festival to strengthen fish catch. Kerry fish is not only good in quality and taste, but also rich in phosphorus, calcium and protein, which has high nutritional value. At this time, the porridge is cooked with Kerry fish, which tastes mellow and fresh, tender and sweet.
The first is raw materials.
1. Material: glutinous rice150g, clean red fish (Kerry fish)150g, cooked pork belly 50g, and winter vegetables15g.
2. Accessories: appropriate amount of garlic paste, 25g of water-soaked mushrooms, 5g of pepper, 50g of tender ginger, 5g of refined salt, 5g of monosodium glutamate, 300g of fried chopped green onion, celery, liquor and pork bone soup.
Second, the production method
1. Wash pork belly and red fish respectively, and cut them into dices. Wash mushrooms and tender ginger and cut them into filaments.
2. Soak the glutinous rice, steam it in a steamer and rinse it for later use.
3. Put the pot on a strong fire, pour the pork bone soup to boil, add the steamed glutinous rice, stir it to avoid dough formation, cook for a while, add pork belly, mushrooms, winter vegetables and red fish, then add refined salt and monosodium glutamate to taste, put it in a bowl, add shredded ginger, sprinkle with fried chopped green onion, celery powder, garlic paste, pepper and white wine.
Features: This porridge is tender, delicious, mellow and delicious.
Five-picking shredded bamboo shoots
Ingredients: 1 bamboo shoot, 3 mushrooms, 1 carrot, 65438 red peppers and 3 green peppers.
Seasoning: salt, chicken essence, cooking wine, vegetable oil.
Exercise:
1. Wash and shred the five materials separately for later use.
2. Pour an appropriate amount of vegetable oil into the pot, heat it, add the cut materials and stir fry for a while.
3. Add salt, cooking wine and chicken essence to taste and serve.