Fresh squid with garlic sauce
Squid itself is very delicious, without any seasoning, and with barbecue sauce, it will give full play to the original flavor of squid seafood, and a few drops of lemon juice will be refreshing and delicious.
Raw materials:
Ingredients: squid larvae, about 4 taels per treaty.
Accessories: one self-made fish juice.
Practice:
After peeling teeth and cleaning eyes, the squid larvae are scalded in a boiling pot with scallion and ginger, cooled, put on a plate with a knife, and poured with homemade juice.
Self-made juice fishing practice:
Water 13 kg plus millet, spicy parsley, carrot, celery, onion and ginger. When the water is boiled to 8 kg, add half a bottle of delicious food, 2 bottles of steamed fish and soy sauce, 2 bottles of soy sauce 1 kg, crystal sugar 1 kg, 4 liang of monosodium glutamate and 5 liang of chicken essence. After boiling, take another pot, fry garlic with salad oil and pour in 2 kg.
Eye snail with juice
The eye snail should not be soaked for too long. If it is soaked for too long, the ingredients will easily become salty. Hot and sour juice can remove the fishy smell of eye snails, and then pour the juice when serving, so that the ingredients are easier to taste.
Raw materials:
Ingredients: Ophiopogon japonicus150g, green beans 50g, millet spicy 3g.
Accessories: 80g of homemade hot and sour fish juice.
Practice:
1, eye snail thawing to remove intestinal retting water and fishy smell.
2. Green beans are cooked with water and broken.
3. Finally, pour the eye snails and green beans into the homemade hot and sour sauce and soak for half an hour. Mix well, sprinkle with millet and serve.
Self-made hot and sour juice:
Mix 60 grams of Meiji umami juice, 50 grams of Meiji fresh and spicy juice, chicken powder and ginger slices in Meiji soup 10 g each, 300 grams of homemade steamed fish soy sauce, 40 grams of balsamic vinegar, and 20 grams of Guangdong rice wine and pepper oil each.
Pickled celery
This dish is simple to make and suitable for mass production.
Raw materials:
Ingredients: 500g celery.
Accessories: yellow peach 1 piece, half of red pepper <; 2 bottles of Japanese Cupid Salad Juice, 2 bottles of roasted sesame flavor, 5 pieces of mustard, half a bottle of light soy sauce, 2 kg of white sugar and half a bottle of olive oil.
Making:
1. Peel one side of celery, then put a flower knife on the reverse side, soak it in water and roll it naturally.
2. Then add the yellow peach and shredded red pepper.
Squeeze mussels
Elephant mussels, also known as "sea bamboo shoots", belong to the family Phyllanthus of Mollusca, and are particularly popular in recent years. They can be eaten in many ways, both cooked and raw. It can be made into a juice-extracting mussel, which can be compared with salmon sashimi, and it is better in terms of novel taste.
Raw materials:
Ingredients: mussel150g, cucumber 50g.
Accessories: self-made fish juice100g.
Practice:
1, peel the mussel, wash it, slice it into thin slices, put it in ice water, and refrigerate it in the refrigerator 10 minute.
2, put the cucumber at the bottom, put the iced elephant mussels, pour the homemade juice from all around, and serve as a dish.
Self-made juice:
200g of Jiale fresh dew, 0/00g of seafood soy sauce, 50g of Jiale spicy fresh dew, 50g of green pepper and 50g of white sugar, 0g of aged vinegar100g of Jiale chicken juice10g of purified water100g of Jiale powder, 30g of chives and 30g of coriander stalks.
Deep mussel slices in sauce
Mussel meat is rich in calcium, protein, fat, sugar, phosphorus, iron and vitamins, which can nourish yin and liver, improve eyesight and clear heat. This mussel slice is uniform in shape, crystal clear, delicate, delicate and small. The taste is crisp and delicious.
Raw materials:
Ingredients: 200g of orchid mussel slices, celery roll10g.
Accessories: Zhenxuan brand fishing juice1200g, light soy sauce 450g, garlic paste100g and rattan pepper oil 50g.
Practice:
1 Soak the orchid and mussel slices in water and take a shower.
2. Peel a celery tree, slice it with a planer, and rinse it in running water to make it curl.
3. Control the water of celery and orchid clam slices, roll the celery at the bottom, and then put the orchid clam slices with good water control, and follow the juice.
Sauce cuttlefish larvae
Cuttlefish and auricularia auricula are made into strings, which are novel in appearance, crisp and refreshing in taste, bright in color, colorful and appetizing.
Raw materials:
Ingredients: cuttlefish larvae100g
Accessories: green yellow pepper100g, onion and ginger, cooking wine10g, 4 slices of lemon, 5g of mustard, 5g of salt, onion oil10g, and a little monosodium glutamate.
Practice:
1, cuttlefish larvae flying; Wash the green and yellow colored peppers in cold boiled water and cut them into cubes; Mushroom retting water.
2. String the fungus, cuttlefish larvae and colored pepper blocks with toothpicks and soak them in homemade juice for 20 minutes. Serve the vegetables with the juice.
Homemade juice:
250g of purified water is mixed with onion, ginger, cooking wine10g, 4 slices of lemon, 5g of mustard, 5g of salt, onion oil10g and monosodium glutamate.
Braised kidney in soy sauce
In summer, the diet is dominated by light, crisp, smooth and tender, and the kidney flower with juice fully meets this dietary demand. Kidney is crisp and tender, which has the function of tonifying kidney and strengthening yang. The whole dish is fresh and tender, beautiful in shape, rich in taste and smooth and not greasy.
Raw materials:
Ingredients: 300g pork kidney.
Accessories: cabbage heart100g, Weidamei hot and sour sauce 30g, sugar10g, Weidamei oyster sauce10g, and pepper oil 5g.
Practice:
1 Change pork loin into wheat ear flower knife, and ice the kidney with ice water for four hours;
2. All seasonings are mixed and blended into juice;
3. Base the cabbage heart, take out the kidney flower and pour the prepared juice on the kidney flower.
Mushrooms with lotus seeds in sauce
The taste of Hericium erinaceus is crisp and delicious. Combined with the compound taste of seasoning juice, it is slightly spicy in the fresh fragrance, which is a good appetizer. To maintain crisp and fresh taste, the lotus mushroom must be stored in cold storage when used.
Raw materials:
Ingredients: 200 grams of lotus fairy.
Accessories: cucumber 80g, millet spicy 5g, Weidamei seafood juice 50g, Weida delicious fresh soy sauce10g, mustard oil 5g, purified water15g and crystal sugar water 8g.
Practice:
1, stir all the seasonings together to make seasoning juice;
2. Wash the lotus mushroom and put it into a plate;
3. Cut off the millet spicy, and pour the prepared seasoning juice and millet spicy evenly on the lotus mushroom.
Iced lobster in soy sauce
Crayfish should be fired in a shorter time, and it needs a big fire. It's hot. When crayfish are stirred with ice, the shrimp meat is more crisp. Shrimp is rich in nutrition, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp is rich in magnesium, which plays an important role in regulating heart activity.
Raw materials:
Ingredients: 500g crayfish.
Accessories: 20g fried garlic, 20g parsley, Weidamei seafood juice 160ml, 200ml water, 20g sugar.
Practice: 1. First put purified water in the pot, add fried garlic and bake for a while, then taste Delta seafood to get juice and sugar.
2. After boiling, add the fried crayfish, and then roll it up, you can put it on the plate, pour hot onion oil on it, and ice the dish!
Fresh bamboo shoots and fish sauce Beibei Jia
In the past, clam meat was served warm in the dish. This dish has been improved, and it is simple and refreshing to add fresh and fragrant lettuce and cucumber to the delicious clam meat.
Ingredients: soaked and steamed dry clam meat (fresh clam meat is better to replace the taste. When in use, the washed clam is scalded in boiling water until the mouth is open, and then it is scooped up and cooled in ice water, and the meat is washed clean)150g, 50g of lettuce and 50g of cucumber.
Seasoning: homemade kelp juice100g.
Production step
1, cut lettuce and cucumber into pieces respectively, add appropriate amount of salt and monosodium glutamate and mix well, marinate for 15 minutes, then squeeze out the water, add appropriate amount of onion oil and mix well.
2. The mixed lettuce slices and cucumber slices are buckled into the plate with a cylindrical mold, and the clam meat is coded on the buckled lettuce slices and cucumber slices, and the flavored juice is served.
Homemade kelp juice:
5 kg of clean water, 500 g of kelp (washed and soaked in advance), 300 g of crystal sugar, 300 g of light soy sauce, 50 g of spicy fresh dew 100, and 50 g of chicken powder are put in the pot, boiled on low heat for 15 minutes, and then 200 g of flavor shower is put in after cooling completely. The kelp is added to this flavor juice, which has a faint seafood taste.
Spicy beef with garlic slices
Ingredients: 600g beef strips.
Accessories: dried shredded pepper10g, fried garlic 3g, fresh pepper 2g.
Seasoning: 20g of extremely fresh soy sauce, 0g of cooking wine10g, 8g of beef juice.
Practice:
1, cut the beef tenderloin into 10CM long thick slices, and marinate them with salt and beef juice for later use.
2. Cut the dried peppers into filaments, slice the garlic heads, rinse and fry for later use.
3. Light the wok, pour in a little oil to burn it to 60-70% oil temperature, pour the beef strips into the oil pan, fry the skin and crisp, and pour out.
4. Leave a little oil in the wok, add dried shredded pepper, garlic slices, pepper and beef strips, then add delicious and fresh soy sauce and season.
Note: Don't add water to beef curing, which reflects the original taste of beef.
Mushrooms with lotus seeds in sauce
Ingredients: 200 grams of lotus fairy.
Accessories: 80g cucumber, 5g millet spicy.
Seasoning: 50g of seafood juice, 50g of fresh soy sauce10g, 5g of mustard oil, 5g of purified water15g, 8g of crystal sugar water.
Practice: 1, stir all seasonings together to make seasoning juice.
2. Wash the lotus mushroom and put it into the plate.
3. Cut off the millet spicy, and pour the prepared seasoning juice and millet spicy evenly on the lotus mushroom.
Description:
To maintain crisp and fresh taste, the lotus mushroom must be stored in cold storage when used.
Squeeze pork liver
Ingredients: 200g pork liver.
Accessories: mustard150g
Seasoning: 20g of seafood sauce, 20g of hot and sour sauce, 0g of fresh soy sauce10g, Weidamei oyster sauce10g, 5g of sugar.
Practice: 1, pork liver is sliced, mustard is shredded, and all seasonings are mixed evenly to make sauce.
2. Code the pork liver and use shredded mustard as the base.
3. Pour the sauce on the pork liver.
Fresh mushroom running pheasant
Ingredients: 800g of chicken.
Accessories: fresh mushrooms100g, garlic10g, ginger slices 8g, Huang Gan pepper 5g and chopped green onion 5g.
Seasoning: 50g of Weidamei pressure pot sauce, 8g of rock sugar soy sauce, and 0g of beer100g.
Practice: 1, the chicks are slaughtered and washed, cut into pieces for later use, and the mushrooms are changed into pieces for later use.
2. Blanch the mushrooms, drain the water, stir-fry the wok on fire, add ginger, garlic and young chicken, stir-fry until the water is dry, add Chili, Weidamei pressure cooker sauce, Weidamei rock sugar soy sauce and beer, pour into the pressure cooker and press for 5-6 minutes, then the soup will naturally dry and sprinkle with chopped green onion.
Description: Stir-fry the chicken thoroughly in the pot, remember to dry the water, otherwise it will affect the texture of the dish.
Muslim beef tendon
Ingredients: 400g beef tendon of Qinghai-Tibet Plateau.
Accessories: aluminum-free preserved egg 1 egg, 5g of millet pepper, 30g of onion, 50g of ginger and 5g of fragrant leaves.
Seasoning: hot and sour fish juice100g, pepper oil10g, red oil10g, sesame oil 3g, sugar 5g and cooking wine 50g.
Practice: 1, wash the beef tendon with water.
2. Add water to the pressure cooker, add onion, ginger, cooking wine, fragrant leaves and beef tendon, then simmer until cooked, take out and cool.
3. Change the beef tendon into a knife and shape it into a plate, surround it with preserved eggs, and pour it up to a good juice.
Description: Add onion, ginger and spices when cooking beef tendon to increase the flavor and remove the smell.
Clam in shipu
Ingredients: 350g of giant clam.
Seasoning: 50g of seafood juice, 0g of green mustard10g, 5g of sesame oil.
Practice: 1, put the washed clam into the pot, add a little water, and cook until the shell just opens.
2. After taking out the pot, remove half of the clam and leave the shellfish on the other shell.
3, put the plate, the meat face up, and pour the juice such as green mustard sesame oil.
Description: master the boiling time, the meat will get old and taste bad if it is too long.