This group of brine chicken is not as idle as Hakka brine chicken, and the meat is thicker.
Fried tofu with crab powder, a favorite dish. After picking out the crab paste, mix the fish, thicken it together, and pour it on the fried tender tofu, which has a delicate taste.
Crispy fried ice cream, hot ice cream, once bitten, it is really cold inside and hot outside, and the feeling of cold inside makes people want to taste it again.
Spicy fried steamed stuffed bun. Buddhist goose, fried with bean skin. Crispy old vinegar stings. Western-style roast beef tenderloin is sweet and smooth. In Shanghai, you must not miss tofu: shrimp tofu. Crab yellow small pond vegetables. Yellow snail tastes just right. Dried peanuts with appetizing plums. Fat but not greasy, smooth braised pork.
Roasted eel skewer
Ingredients: Monopterus albus 150g (about 4liang), pineapple 1, green pepper 1, 2 tomatoes, 2 garlic, 2 ginger and 1 onion 1.
Seasoning: 2 teaspoons of wine and ginger juice, 2 tablespoons of hot sauce, soy sauce 1 tablespoon, sugar 1/2 tablespoons, a little pepper and a few drops of sesame oil.
Cooking steps:
(1) Monopterus albus was washed and cut into 12 equal parts.
(2) Chop garlic and ginger, and dice onion.
(3) Monopterus albus is marinated with seasoning, garlic, ginger and onion for half an hour.
(4) Cut pineapple, green pepper and tomato into 12 pieces.
(5) String the eel with 12 bamboo stick and put it on the dish.
(6) Put in a microwave oven and cook over high fire 1/2 minutes.
(7) Take it out, string it with pineapple, green pepper and tomato, and cook for 1 min.
Shredded chicken roll
Ingredients: 75g vermicelli (about 2liang), 50g dirty chicken (about 1), 25g barbecued pork with bamboo shoots and carrots (about 6.5 yuan), and 3 mushrooms.
Seasoning: 1.5 teaspoon of light soy sauce, 1 teaspoon of sugar, ginger juice, corn flour, 1 teaspoon of wine, 1 teaspoon of oil.
Sauce: 1 teaspoon sugar and sesame oil, 1 tablespoon soy sauce and oil.
Cooking steps:
(1) Kamikiri shredded mushrooms.
(2) Shred the chicken leg meat and marinate it with seasoning for a while.
(3) Peel and shred carrots.
(4) Shred bamboo shoots and barbecued pork.
(5) Cut the vermicelli into long squares about 8 cm long and 6 cm wide.
(6) Each vermicelli is wrapped with shredded materials (see figure 1-4).
(7) Put the powder roll on the plate, wrap it with plastic wrap, leave an opening to breathe, and cook for 2 minutes on high fire.
(8) Put the fruit juice into a container, cover it with fresh-keeping paper, leave an opening for ventilation, cook for 30 seconds on high fire, and pour it on the powder roll.
Douchi fish cloud
One bighead carp, two tablespoons lobster sauce, two pieces of garlic, a little ginger, onion and red pepper. Soy sauce 1 tablespoon, oil 1 tablespoon, sugar 1 teaspoon, cornflour 1 teaspoon, a little pepper and sesame oil, and water 1/3 cups of water.
After washing bighead carp, remove gills and cut into pieces. Add a little pepper, corn starch and oil and mix well. Chop lobster sauce and garlic, and shred ginger, onion and red pepper. Add douchi and garlic into seasoning and mix well. Put the fish cloud on a plate, pour in the well-mixed lobster sauce and garlic, wrap it with microwave plastic wrap and cook for 3 minutes on high heat. Sprinkle shredded ginger, shredded onion and shredded pepper on it, pour a little oil on it, put it in the furnace and cook for about 1 min for 30 seconds.
Broccoli roll
Ingredients: broccoli leaf 10, 2 mushrooms, straw mushroom 25g, silver bud 25g, carrot 25g, auricularia auricula 3g, spiced dried bean curd 1 piece, onion 1 piece, ginger 10g.
Sauce: sugar 1 tsp, oyster sauce 1 tsp, wine 1 tsp, millet flour 1 tsp, and water 2 tsp.
Cooking steps: (1) Put broccoli leaves in a dish, add 1 tablespoons oil and water, 1/8 tablespoons salt, cover with plastic wrap, leave an opening to breathe, cook for 2 minutes on high fire, and take it out for later use.
(2) Mushrooms and auricularia auricula are soaked and shredded.
(3) Shred straw mushroom, dried bean curd and carrot.
(4) Wash the onion and cut it into sections.
(5) Peel and mash ginger.
(6) Mix all shredded materials, Jiang Mo and sauce evenly, cover with fresh-keeping paper, leave an opening for ventilation, and cook over high fire 1 min.
(7) Divide the stuffing into 10 equal parts.
(8) Each leaf is wrapped with 1 serving stuffing and placed on a plate (see figure 1-3).
(9) Add 1 tbsp of water, cover with plastic wrap, leave an opening for ventilation, and cook for 2 minutes on high fire, then serve.
Crispy and delicious fried shrimp cake
Main ingredients:
500g of shrimp, 60g of chives, 5g of salt, 0.2g of allspice powder, 30g of crude oil, 0/50g of white hair powder/kloc-,0/00g of clear water/kloc-,0/50g of white vinegar/kloc-,0/50g of white sugar/kloc-,25g of Chili sauce.
Exercise:
1. First, cut off a small part of the head and tail of sand shrimp with scissors, add refined salt, scallion and spiced powder, marinate for 5 minutes, then add 30g of white wool powder and 30g of raw oil. Mix well with clear water and make shrimp cake slurry for later use.
2. Heat the tripod and put it in the oil. When the oil is heated to the oil temperature of 180 degrees Celsius, pour the shrimp cake slurry on the tripod shovel, put it in the tripod one by one, fry it until it is crisp and golden brown, pick it up, cut it into Japanese-shaped pieces with a knife, and put it between plates, and decorate the edges of the plates.
3. Boil white vinegar, sugar, tomato sauce and red pepper sauce in a tripod, thicken with wet powder water, and finally add sesame oil, put it in a small bowl and serve with shrimp cakes.
Red wine beef pot
600g beef, 25g onion, 20g carrot, potato 1 pod, 250ml red wine, salt 1 spoon, black pepper 1 spoon, coriander powder 1 spoon.
1. Wash and cut beef, blanch it to remove fishy smell, and take it out for later use.
2. After peeling and filming onions, carrots and potatoes, cut them into pieces for later use.
3. Tear off the peas (or sweet beans) and wash them for later use.
4. First put the beef into the boiling pot, and then add water to drown it. After the fire boils, simmer for 30 minutes.
5. Add the ingredients from step 2 to step 4, pour in red wine to boil, and then simmer for 30 minutes until the beef is cooked and delicious.
6. Add Dutch beans (or sweet beans) to Method 5, season with salt and black pepper, cook for a while, and sprinkle with coriander powder to serve.
Bamboo sun chicken soup
Dictyophora dictyophora 12g, drumsticks 1, clams 150g, 2 tsps of salt and 3 slices of ginger.
1. Chop the chicken legs, wash them, blanch them with boiling water to remove the fishy smell, and pick them up for later use.
2. Wash Dictyophora dictyophora, soak in clear water, remove umbrella-shaped and impurities, and cut into sections; The clams are soaked in light salt water to spit sand, and washed.
3. Add 5-6 bowls of water to the chicken and ginger slices, then simmer for about 30 minutes, then add Dictyophora dictyophora and clams and continue to stew until the chicken is cooked, the clams are opened and seasoned with salt.
Stewed cabbage with chicken breast
Chinese cabbage 1000g, cooked chicken breast 250g, peanut oil 50g, refined salt 4g, monosodium glutamate 2g, cooking wine 10g, milk 60g, water starch 15g, chopped green onion 5g, and a proper amount of chicken soup.
Method: Remove the roots of Chinese cabbage, wash it, blanch it thoroughly with boiling water, take it out, cool it with cold water, put it in a plate and drain it. Heat a wok, add peanut oil to heat it, add chopped green onion and cooking wine, add chicken soup and refined salt, add chicken breast and Chinese cabbage, boil over high fire, add monosodium glutamate, milk and starch, thicken and plate.
Efficacy: strengthening the brain and increasing intelligence.
Usage: Take with meals, 2-3 times a week.
Application: Suitable for people with poor memory and difficulty in concentration.
Golden beef balls
[Raw material/seasoning]
Beef tenderloin 150g, 3 rotten clothes, 20g onion, 20g carrot, 20g celery, salt and monosodium glutamate.
[production process]
1. Crush onion, carrot and celery with a pulverizer for later use, then crush 150g beef tenderloin into beef stuffing with a pulverizer, and mix onion, carrot, celery and beef stuffing to strengthen.
2. Roll up the tofu coat, cut it into filaments with a knife and shake well. Squeeze the beef sauce into a ball with your left hand, flatten it, pat it evenly with shredded tofu, make 5 pieces in turn, put it on a filter screen, put it in a 20% hot oil pan, fry it for 2 minutes with low fire, take it out, drain the oil, put it on a napkin, drain the oil and put it on a plate.
Features: novel shape, fragrant teeth and cheeks after eating.
Fried winter bamboo shoots with snow vegetables
Wash winter bamboo shoots (325g), Chinese cabbage (75g), sugar (20g), salt (45g), water chestnut powder (8.5g), sesame oil (a little) and clear soup (175g).
1, cut the winter bamboo shoots into small rotating knives; Remove the dead leaves and old terrier from Chinese cabbage and cut into small pieces.
2. Open a pot of warm lard (325g) (too hot to make the bamboo shoots cooked inside and white outside), pull the bamboo shoots in for about two minutes, pour them out and filter out the oil. Stir-fry the cabbage in a pot, then put down the bamboo shoots, add clear soup, sugar and salt and cook for about one minute, thicken the water chestnut powder and pour a little sesame oil into the pot.
Crispy fish steak
[Raw material/seasoning]
5 slices of sliced bread, fish glue 100g, egg 1 piece, red pepper 1 piece, and a little parsley.
[production process]
1. Slice the bread into a rectangle 5 cm long and 3 cm wide, and coat it with a little egg liquid.
2. After the fish glue is soaked, decorate it with water chestnut slices and coriander leaves cut from red pepper, fry it in a 30% hot oil pan and put it in the pan.
Features: crisp and tender, beautiful in shape.
Fu Gui Hua Kai
[Raw material/seasoning]
4 chilled cuttlefish, 1 purple cabbage, 2g salt, 2g monosodium glutamate and a little powder.
[production process]
Cut each cuttlefish into a rectangle with a thickness of 10 cm and a width of 5 cm, then cut the cuttlefish into a comb shape with a knife, roll it up, insert a bamboo stick to fix it, and put it into water; Add salt, monosodium glutamate, a little edible powder and purple cabbage to the water to make it taste like chrysanthemum with a knife. Blanch cuttlefish in boiling water, take out bamboo sticks, put them in a pot and decorate with purple cabbage.
Features: Flowers bloom and fall, fragrant and delicious.
Shredded pork soup
Chicken breast (two pieces), ham (two pieces), eggs, mushrooms (two pieces each), soup (three cups), seasoning: ginger (two pieces), onion (one tree), wine (half a teaspoon),
1. Wash the chicken, add seasoning and mix well, steam it in water and shred it.
2. Wash the ham, break up the eggs and fry them into egg skins, and shred them together. Mushrooms are soaked and pedicled.
3. Put the mushrooms at the bottom of the bowl, arrange the shredded chicken, shredded ham and shredded egg skin neatly at the bottom of the bowl, fill the gap with the remaining materials, pour a cup of soup and steam for 30 minutes.
4. Dump the soup for later use, buckle the ingredients in the soup bowl, mix the remaining soup, boil it and roll it into the soup bowl.
Dry-cut smoked bacon
22,500 grams of pig hind legs, 700 grams of salt, 65 grams of nitrate, a little pepper and 200 grams of yellow wine.
1. Wash and tidy the pig's hind legs, evenly punch a few holes in the leg meat with a thin bamboo stick, smear 45g of salt and 45g of nitrate on both sides, put them in a pottery bowl, sprinkle with pepper and press the stone clean.
2. After one day, drain the blood and press again.
3. After three days, put the remaining salt and nitrate on it, put it in a four-watt bowl, pour in yellow wine, and then press it.
4. Turn it every two days. After about half a month, the meat is red and fragrant, that is, it is marinated and taken out to air dry for two or three days.
5. Wash the gravy off the pork before eating, then steam it, let it cool and slice it. This dish is red in color, tender and not greasy.
Braised wings with crab roe
Water-made shark's fin (preferably yellow wings of Luzon) (600g), crab roe (150g), ginger slices, onion slices, white soy sauce, yellow wine, horseshoe powder (12.5g), monosodium glutamate, Qingji (250g) and chicken oil (a little).
First put the whole shark fin in a bowl, add wine, onion and ginger, steam for about an hour, pour out the soup, take out the wings, put them in a boiling pot, Sichuan them (be careful not to sprinkle them), and then wash them with cold water.
2. Put lard, onion and ginger in the pot and bring to a boil, then take out the onion and ginger, pour crab roe and stir-fry it a little, then cook it with wine, add white soy sauce, monosodium glutamate and clear soup, bring it to a boil with high fire, add shark fin (face down), roast it with slow fire for about five minutes, then turn to high fire, and add wet water chestnut powder and turn the pot over several times to prevent it from sticking to the pot. Then pour in the chicken oil, turn the lard a few times, turn it over (face up), put it on the plate, golden and delicious, suitable for autumn and winter.
Too many! Words are limited!