1. Young ginger fish maw
Ingredients
1 milkfish maw, 2 green onions, 1 small piece of young ginger, 1 chili
Seasonings
1 tablespoon of wine, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, a little white pepper, 1 tablespoon of salad oil
Instructions
1. Wash the milkfish belly, cut it in half, then cut it into 6 equal pieces and place it in the steaming plate.
2. Cut the onion, ginger and pepper into shreds respectively and soak them in water.
3. Mix all the seasonings thoroughly, pour it on the fish maw, steam it in the pot for 10 minutes, take it out, spread the drained onion, ginger, and chili pepper shreds, and heat 2 tablespoons of hot oil, pour it on the noodles. Serve until it becomes fragrant.
Tips for lazy people
1. The fish belly is the smoothest and tenderest part, and milkfish is the cheapest freshwater fish. It is cooked by steaming, which is simple, fast and has great flavor. good.
2. As long as the fish is fresh, any fish can be cooked in the same way.
2. Carved apples
Ingredients
300 grams of apples, 150 grams of sugar, 100 grams of water chestnut powder, 2 egg whites, 70 grams of dry flour, sesame oil 8 grams, 500 grams of raw oil (actual consumption: 50 grams).
Preparation method
(1) Peel the apples, scoop out the core, cut into hob pieces, and place on a plate. Beat the egg whites in a bowl and add water chestnut powder to make a thin egg batter that is neither thick nor thin.
(2) Put the wok on high heat, add oil, and when it is 80% hot, mix the apples with dry flour, then coat them with egg batter, put them into the pan piece by piece and fry until golden brown. Pour into a colander to drain off the oil.
(3) Use a clean pot to stir-fry the sugar juice. First add 30 grams of water, then add the sugar to dissolve. Slowly stir-fry with a spoon until it turns slightly yellow. When the foam is many and large, immediately add it around the pot. sesame oil, stir-fry over medium heat while turning the pot. When the bubbles become smaller and smaller, and the color turns dark yellow, pour the apple pieces in the colander into the syrup pot, then remove the pot from the heat and stir continuously. Wait until the sugar juice is completely and evenly coated on the apple pieces. The outer skin is bright, crisp and sweet, and the inside has turned into fine mud. Use chopsticks to pick out long strands, then quickly put it into a plate with sesame oil. Bring a small bowl of cold water with you when serving.
3. Raw stir-fried grass heads
Ingredients
600 grams of fresh grass heads, 120 grams of raw oil, 6 grams of soy sauce, 10 grams of sugar, 16 grams of sorghum wine grams, 6 grams of MSG, 5 grams of refined salt.
Preparation method
Pick the weeds and dead leaves from the grass heads, take the young leaves and a section of the young heads, wash them with water and drain them. After the oil is heated in the wok, put in the raw oil and cook it over high heat. When the oil is burning until it smokes, add the grass heads and stir-fry over high heat. When stir-frying, use an iron spoon to stir quickly and turn the pot over constantly. , so that the grass heads are evenly heated in the pot, then add sugar, monosodium glutamate, soy sauce and sorghum wine (the cooking time should be fast, a pot of vegetables usually takes no more than 1 minute from the time it is put into the pot to the time it is put into the pot), and stir-fry until the grass heads are soft. Green and ready to serve.
4. Dry-roasted four treasures
Ingredients
Clean 50 grams each of winter bamboo shoots, green beans, mushrooms, and pickles, and 400 grams of raw oil (approximately 80 grams consumed ), 15 grams of soy sauce, 35 grams of soft sugar, 25 grams of Shaoxing wine, 2 grams of MSG, 24 grams of dry starch, 8 grams of sesame oil, and a little clear soup.
Preparation method
(1) Cut the winter bamboo shoots into small strips 4 cm long and 1.5 cm wide, put them into a container together with mushrooms and green beans, add Shaoxing wine and soy sauce , MSG, mix well and marinate for 4 minutes. Soak the pickles in water for 15 minutes, wash and drain, then sprinkle with dry starch and mix well.
(2) Put the wok on the fire, heat the oil until it is 80% hot, put the winter bamboo shoots, mushrooms and green beans into the pan and fry until they turn yellow and green respectively, remove and drain the oil. Continue to heat the oil pan until it is 80% hot, then add the pickles and fry them until the water is gone and take them out.
(3) Leave remaining oil in the pot, put the winter bamboo shoots, mushrooms, green beans and pickles into the pot together, add a little clear soup, add sugar and MSG and stir-fry evenly, toss a few times and pour in sesame oil. Remove from the pan and serve.
5. Braised tiger tail
Ingredients
300 grams of cooked eel back and tail meat (commonly known as tiger tail material), 20 grams of soy sauce, 2.5 grams of rice vinegar, and white sugar 2 grams, 1 gram of MSG, 8 grams of sesame oil, 10 grams of minced garlic, 2.5 grams of pepper, 10 grams of rice wine, 50 grams of raw oil, 10 grams of sesame oil, 10 grams of fine salt, and 50 grams of clear soup.
Preparation method
(1) Pour the eel tail meat into a pot of boiling water and blanch it thoroughly, remove it, drain the water and arrange it neatly in the soup basin.
(2) Take a small bowl and add boiled clear soup, soy sauce, fine salt, monosodium glutamate, pepper, and rice wine to make a light yellow marinade, pour it on the tiger tail, and then pour in sesame oil.
(3) Heat the pot, put it in the oily pot, leave the oil at the bottom of the pot and simmer the minced garlic until golden brown, pour it on the tiger tail, and then sprinkle with pepper. Serve.
6. Liangxi Crispy Eel
Ingredients
1500g live eel, 40g soy sauce, 50g Shaoxing wine, 50g salt, white sugar 100g, 25g minced green onion, 25g shredded young ginger, 25g sesame oil, 1000g raw oil (approximately 150g consumption), 1g MSG, a little pepper.
Preparation method
(1) Put the pot on a high fire, add 3000 grams of water and salt and bring to a boil. Add the live eel and cover it immediately, and cook for about 5 minutes. When the eel's mouth is open, fish it into clean water to cool and rinse, then use a knife to remove bones from the eel one by one and cut it into shredded eels, wash and drain the water.
(2) Place the wok on a high fire, add oil and heat it until it is 80% hot. Add shredded eels and fry them. Use a slotted spoon to pick them up and toss them gently. Shake them up and put them into the pot to prevent the eels from being cooked. The threads stick to each other. Fry for about 3 minutes, then take it out with a slotted spoon. When the oil temperature in the oil pan drops to 50% hot, put the eel shreds into the oil pan. Repeat this process for three or four times until the eel body is basically drained of water. The texture of the meat changes from hardening to brittleness (avoiding the outer layer of meat becoming scorched). Heat another wok, add 25 grams of oil, add minced green onion, fry until fragrant, add wine, minced ginger, soy sauce, sugar, bring to a boil to form a marinade, then put the crispy eel shreds into the marinade pot and simmer briefly Finally, add MSG and pepper, toss a few times, pour in sesame oil, remove from the pot and pile into a plate, put some young ginger shreds on top and serve.
This should be enough. I picked some simple ones to post here, but to do them well, you still need some patience!