First, home-cooked fish with Chinese sauerkraut
Grass carp or carp, preferably grass carp, a catty and a half is better. One sauerkraut (I say one because sauerkraut made from kohlrabi is usually pickled one by one).
Exercise:
1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.
2. Put the fish bones and fish heads together and marinate them with salt and cooking wine, and marinate the fillets with salt and cooking wine separately 10 minute. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.
3, put some oil after the hot pot, not too much, too much soup will be greasy, use chopped green onion, garlic and ginger to explode the pot, put the marinated fish head in, fry it, add water, add more water, fish bones and monosodium glutamate, and dry peppers at home. You can put more if you like spicy food. If you don't like spicy food, you can decorate it with a dried red pepper. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately (because salt has been added before pickling, and sauerkraut is also salty).
4. Put the fish fillets into the pot. When the fillets are cooked, take the pan immediately. Don't overcook the fish fillets, they will not taste good.
5. Finally, add some chopped parsley and put it in a big soup pot, and it will be ok.
Features:
The fish fillets are tender and the soup is especially delicious.
Second, celery fried meat
Raw materials:
2 or 3 celery and 2 lean meat. Two fresh red peppers.
Exercise:
1, choose dry celery, just cut off the end of leaves and the end of old roots. Then cut into small pieces. Cut the lean meat into small pieces and the red pepper into small pieces.
2, put more oil, garlic and ginger, put celery and red pepper slices, add salt and monosodium glutamate, stir fry, be sure to stir fry celery and pepper thoroughly. Never add water. After cooking, plate it.
3, put a little oil, lean slices, a spoonful of soy sauce, stir fry, and then add the fried celery and pepper to stir fry together. And don't let water in. Cook the sliced meat right away. Don't fry the meat too hard.
4. In the whole process, the attention should be paid not to let anything go.
Features:
This dish is full of color and flavor, and celery tastes tender.
Third, spicy cola chicken wings
Raw materials:
6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powder).
Exercise:
1, put water in the pot, wait for the water to boil, then add the chicken wings, and the chicken wings will be cooked. Drain water for later use.
2, put more oil, stir-fry chopped green onion and garlic in the pot, add chicken wings, add cumin and Chili powder, stir-fry over high heat until the skin is slightly burnt.
3. Scoop out the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice. You can skim the minced garlic and chopped green onion with a spoon when burning coke.
Don't forget to put the juice in the last dish.
Features:
This dish is more delicious than KFC's chicken wings, which are spicy and crisp.
Small fried meat is a famous dish in Hunan.
1, 250g of lean pork belly is frozen in the refrigerator for 2 hours, then sliced into mahjong-sized slices (the thinner the better), and 200g of lean pork leg is also sliced. Wash the tender peppers and break them.
2, the pot is hot, pour a little salad oil, stir-fry the pork belly slices in the pot (fragrant, white, usually stir-fry for 3 minutes), then add the soaked lean meat, stir-fry together, and pour into a bowl for later use.
3. Wash the pan, pour 30g salad oil, add pepper, stir-fry until fragrant (simmer for 2 minutes with low fire, the skin bubbles), add salt 15g, 20g monosodium glutamate, pour the fried meat slices, add 10g pepper, 10g yellow wine, add soy sauce and pepper, and turn well.
Note: There is no sugar in this dish!
Features: delicious.
Classic Hunan cuisine-chilli shrimp
Flavor characteristics:
From the beginning, spicy crabs, spicy shrimps and spicy snails have become the favorites on the dining table in the north and south of the Yangtze River, and even Cantonese people who are unanimously considered by mainlanders not to eat spicy food have begun to eat spicy food in a big way. The essence of chilli shrimp lies in its meat quality and seasoning when frying. Spicy shrimp juice is rich and spicy, and the meat is firm, tough and crisp, with a variety of special spices, which makes people memorable.
Raw materials:
500 grams of prawns, 25 grams of garlic and 25 grams of pickled peppers without seeds.
Seasoning: 5g of salt, 2g of monosodium glutamate, 3g of sugar, 40g of spicy oil, 2,500g of salad oil, 20g of crispy peanuts, 20g of cooked sesame seeds, 2g of shallots 15g, and 2g of chicken powder.
Production method:
(1) Wash prawns, remove whiskers, and cut back to remove sand grains.
(2) Put salad oil in the pot. When it is 60% to 70% hot, add prawns and fry for about 1 min. Take it out when it is tender and tender.
(3) Add salad oil to another pot and heat it to 40%. Add garlic, stir-fry, add spicy oil and pickled pepper, stir-fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanuts and sesame seeds to taste, stir-fry evenly, serve out and sprinkle with chives.
Production key:
(1) Making chilli shrimp is the key. Shrimp must be fresh. You can use live prawns or fresh prawns, or you can choose chilled prawns. If you choose bright ice shrimp, you should use the one with thin skin (thick black skin), less shrimp brain and full meat, because the thick skin will not fry crisp, the head with shrimp brain is easy to fry, and it consumes a lot of oil, but the meat is not full.
(2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't let the shrimp thaw naturally when exposed to the air, or the head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of running water until it melts.
(3) Pickled peppers should be thick and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy dishes.
(4) When frying prawns, control the oil temperature and quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60% to 70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while the shrimp skin is not brittle when it is too low. Fry the shrimp until it floats, take it out, and don't fry it for too long.
(5) When cooking spicy oil, don't use too many fragrant spices (such as Amomum Tsaoko and Nutmeg) to highlight the flavor of citronella and cumin.