Seasoning: carp, bean curd skin, lotus root, shallot, ginger, garlic, Pixian bean paste, lobster sauce, fragrant lai, pepper, bacon, pepper and oil.
Exercise:
1. Slice the carp twice, then pour in salt, onion, ginger and rice wine and marinate for 15 minutes.
2. Brush the surface of pickled fish with oil, and bake in the preheated 180 degree electric oven for ten minutes.
Third, take it out and change it into a dish. Brush with oil and bake for fifteen minutes.
Fourth, the dish pot is hot, pour a small amount of oil, add Pixian bean paste and lobster sauce and stir fry.
5. Stir-fry and pour in shallots, ginger slices and garlic cloves.
6. Stir-fry twice, then add the duck gizzard and shredded bean curd and stir-fry again.
Seven, add some bone soup, stir-fry until just broken.
Eight, pour it on the surface of the fish and bake it in the electric oven for ten minutes again.
Nine, fill it out, and sprinkle the delicious Lai Duan on the surface.
Steamed tofu with garlic and pepper
Composition:
500g tofu, 30g pepper, oil 10g, oil consumption 10g, monosodium glutamate 10g, garlic 10g, soy sauce 10g, scallion.
Practical activities:
1. Prepare each raw material. Cut tofu into small pieces, bleach with hot water and drain.
2. Take a small bowl of minced garlic, add oil consumption, soy sauce, monosodium glutamate and appropriate amount of water, and mix well. Pour the oil into the wok and stir-fry the garlic. Add chopped pepper and stir-fry until fragrant.
3. Add the mixed fruit juice to make the aroma fragrant and cease fire. Crush garlic and pepper and sprinkle on tofu. Then steam for 5-8 minutes. Take it out and sprinkle with shredded onion.
trash
Seasoning: I use the whole chicken leg for chicken; 2 potatoes, visual effect aperture 4 cm; There are many dried peppers, of which 15 has been used for a long time. A handful of pepper; 1 ginger, thumb size; Sugar 5 single crystal rock sugar can be replaced by 1 tablespoon white sugar; You can choose pure natural; 1 teaspoon salt+1 teaspoon pickled chicken, 1 teaspoon chicken chops; 2 tablespoons rice wine
practical activity
1. Cut the dried Chili into small pieces, slice the ginger and garlic, wash the dried chicken, cut into small pieces, and keep half of the ginger, rice wine and salt. Wash and peel potatoes and cut them into 5mm before and after. Fang Ding
2. Put the oil (20ml) into the pot and heat it with high fire. Add the remaining ginger slices and half garlic paste and stir-fry until fragrant. Stir-fry the chicken evenly, turn to the middle, add pepper, and gradually stir-fry until the chicken is thin and oily. Add sugar and fry the chicken until it fades.
3. Stir-fry potatoes and salt evenly, turn to low heat and stir-fry potatoes again until they are cooked, add dried peppers, stir-fry over high heat, add cumin powder, stir-fry gently, turn off the heat and put on a plate.