1. Soak the dried squid in clean water for 30 minutes, take it out, tear off the outer membrane, and cut it into thick filaments with a length of 4.3 cm and a width of 0.6 cm;
2. Shred scallions and cut garlic cloves into rice;
3. Remove the head and tail of mung bean sprouts, wash them, put them in a boiling water pot and cook them, take them out and drain them;
4. Mix the drained bean sprouts with yellow wine, 5g refined salt and monosodium glutamate, and put them in a dish as the base material;
5. Put the wok on high fire, add the cooked lard, heat it to 60%, put the shredded squid into the wok, oil it for a while, and immediately pour it into a colander to drain the oil;
6. Leave the bottom oil in the pot, play it back, and heat it on high fire. Stir-fry the garlic in the pot first, then add the shredded onion, sesame oil, yellow wine, refined salt and monosodium glutamate and stir-fry for a few times;
7. Put the shredded squid into the oil, stir fry a few times quickly, and serve with mung bean sprouts.
1. Choose local squid, which is about 50% dry. Do not use alkaline water for hair, just soak it in clear water to soften it, and oil it with warm oil 10 minute. 2. Because of the oil technology, 400g cooked lard should be prepared.
Peach mandarin fish
1. Siniperca chuatsi (Siniperca chuatsi) removes scales and gills, cuts a knife from the navel, removes internal organs, washes the fish, and then takes it out in a boiling water pot. Both sides of the fish body are covered with oblique cross knives, and salt water mixed with refined salt and a small amount of water is evenly coated on the fish body;
2. Wash and shell the shrimp, pull a knife straight on the back of the shrimp meat, remove the sand line, and grab it evenly with 3 grams of refined salt, ginger juice and egg white;
3. White sugar, balsamic vinegar, monosodium glutamate, wet starch, refined salt 10g, tomato sauce and broth 150ml are mixed to form a marinade;
4. Put the wok on high fire, add cooked lard, heat it to 70%, oil the shrimp paste, and when it curls into a peach blossom shape, pour it into a colander to drain the oil;
5. Move the pan to medium heat, add 25g cooked lard and heat it, add ginger slices and stir fry slightly, then add mandarin fish, fry on both sides, add 250ml stock, yellow wine and onion strips, and cook for about 7 minutes;
6. Take out the mandarin fish, put it in the waist plate, and arrange the oil-soaked shrimp on both sides of the fish;
7. Remove the onion and ginger from the soup in the pot, add the marinade to boil and thicken it, pour it on the mandarin fish, and then sprinkle with peas and pepper.
Making skills of mandarin fish
1. Soak mandarin fish and remove the fishy smell first. Slightly fried on both sides, easy to shape. The finished dish is soft and tender, and the taste is salty and fresh;
2. Because it is a bubbling frying process, 500g cooked lard should be prepared.
Yipin abalone
1. sliced abalone;
2. pigeon eggs is cooked, shelled, covered with corn flour, fried in hot oil until golden brown, and divided into two parts for later use;
3. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve.
4. pigeon eggs is seasoned and steamed with chicken soup, and the surrounding vegetables are taken out;
5. Cook and chop the eggs;
6. Cut the cloud legs for standby;
7. Add oil to the pot, saute shallots and ginger slices, add chicken soup to taste, boil and skim off the floating foam;
8. Put the starch in the sauce, add the abalone, burn it thoroughly, put it in a dish with the short-listed mushrooms and pigeon eggs, and insert the egg floss between the abalone and the mushrooms;
9. Pour the juice in the pot with chicken oil on the noodles and sprinkle with minced ham.
Making skills of yipin abalone
This product has a frying process, which requires about 500 grams of vegetable oil.
Mutton and vegetable bibimbap
1. Wash and dice mutton, wash and dice tomatoes, wash and dice spinach, wash and shred onions, cut into powder, wash and dry rice, and wash and peel peanuts for later use.
2. Heat the pan, pour 75g of salad oil, when the oil temperature is 60% hot, add shredded onion and stir-fry until golden brown, add mutton pieces and stir-fry until water is dry, add diced tomatoes and stir-fry until water is dry, then pour a proper amount of water and simmer for 90%, then add salt and pepper to adjust the taste and stew.
3. Heat another pot, then pour in 60 grams of salad oil. When the oil temperature is 60% hot, add chopped green onion, fry until brown, and juice into chopped green onion oil for later use.
4. Pour a proper amount of water into the saucepan, add a little salt to boil, add rice to cook until hard, then pour out the rice soup, rinse off the rice slurry with boiling water, add peanuts and scallion oil, and simmer with slow fire.
5. Heat the pot, pour in 25g of salad oil. When the oil temperature is 60% hot, add spinach and add salt, and stir-fry with monosodium glutamate until cooked and soft. When eating, put the rice on a plate, then put the mutton and tomatoes with spinach.
Braised concentric river eel
1. Put the live eel in clean water for 2 days to remove the muddy smell. When slaughtering, use toilet paper to wipe the mucus off the fish, chop off the tail, cut it into 4.5 cm long sections, put it into a bowl after cleaning, and marinate it with 250 ml of clean water and refined salt for 10 minute; 2. Cook the winter bamboo shoots in a boiling water pot, and cut them into pieces with pork belly, with a length of 3 cm, 1.5 cm wide and a thickness of 0.6 cm;
3. Put the pot on the fire, boil the cooked lard to 70% heat, drain the marinade of the eel segment, fry it in the pot for 3 minutes, and pick it up when the fish turns red and yellow;
4. Put the pot on a big fire, add 10g cooked lard to heat it, add white sugar to cook until it turns red, stir-fry pork belly slices, mushrooms and bamboo shoots in the pot for a few times, add the oil eel segments, add 500 ml ginger, onion strips, soy sauce, monosodium glutamate and broth, and simmer for10min.
5. First remove the eel segments and put them in the basin, then remove the ingredients such as onion, ginger and stew and put them in the bowl for later use;
6. After the eel segment is slightly cool, poke it out step by step along the bone spur with a bamboo stick to become a connected eel segment;
7. Take a buckle bowl, spread the mushrooms in the center of the bowl, arrange the eel segments neatly, then spread the winter bamboo shoots and pork belly slices, pour the stew, steam it in a steamer for 10 minute, take it out, and pour the stew into a deep dish;
8. Put the wok on a strong fire, add 100ml broth and stew until it boils, thicken it with wet starch, add monosodium glutamate and cooked lard, and pour it on the eel section.
Making skills of braised concentric river eel
1. Live river eels should be put in clean water for 2 days, and the muddy smell should be removed first; The second is to keep it fresh. After being caught, the river eel was raised in clean water and is now slaughtered. Eels that die before being slaughtered are inedible.
2. Marinate eel with refined salt water, one is to taste it, and the other is to further remove the fishy smell; 3. Because of the frying process, 750g cooked lard should be prepared.
The practice of angelica brisket
1. Wash the brisket, boil it in boiling water for 20 minutes, take it out, and cut it into pieces 3.3 cm long and 2.6 cm wide;
2. Cut the winter bamboo shoots into pieces, slice the mushrooms, wash the angelica and wrap it in gauze;
3. Put the pot on the fire, add peanut oil to heat it, add minced garlic first, and fry Jiang Mo for a while;
4. Add beef brisket, winter bamboo shoots, mushrooms, yellow wine, white sugar and soy sauce and stir-fry for 10 minute;
5. Pour 750 ml of pork bone soup, boil it and pour it into the casserole;
6. Add Angelica sinensis and simmer for 4 hours until the rotten gravy is sticky.
7. Pick out Angelica sinensis, season with monosodium glutamate, sprinkle with sesame oil and sprinkle with pepper.
Making skills of Angelica sinensis brisket
This dish needs to be simmered to taste.
Health tips of Angelica sinensis brisket
1. This dish has the function of nourishing blood and promoting blood circulation; 2. Angelica sinensis is a Chinese herbal medicine for nourishing blood and promoting blood circulation. Good in nature, moist in quality, sweet in taste and fragrant in gas.
Stewed duck with sand tea
1. Slaughter ducks, unhairing, eviscerating, cleaning, evenly spreading the juice made of yellow wine and soy sauce, and marinating for 15 minutes;
2. Put the pot on a big fire, when the cooked lard is 70% hot, put the whole salted duck in the pot and fry for 10 minute, then pour it into a colander to drain the oil;
3. Then chop off the duck's head, neck, wings, tail and soles, then cut the duck in half and cut it into pieces with a length of 3.6 cm and a width of 2.4 cm respectively;
4. Peel potatoes (potatoes), wash them, and cut them into 12 full orange petals with a knife;
5. Fry the potato pieces in a hot oil pan for 3 minutes, then take them out and steam them in a steamer for 10 minutes until cooked.
6. Heat the wok with low heat. First, push the shacha hot sauce, soy sauce and yellow rice wine evenly in a wok, add 750ml of bone soup, monosodium glutamate, duck pieces and duck head, neck, wings, tail and sole1.5h, and finally add the washed mushrooms with pedicles and stew for 10 min.
7. Take out all the ingredients in the pot, put the duck pieces on the plate, put the duck head, neck, wings, tail and paws into a duck shape, sprinkle mushrooms on the duck pieces, and decorate both sides of the duck with orange potatoes;
8. Put the pot on a big fire, thicken the sauce stewed with sand tea in the pot with wet starch, boil it, pour it on the duck pieces, and pour it with cooked chicken oil.
Making skills of duck stew with sand tea
1. Potatoes are carefully trimmed into orange petals of the same size;
2. Due to the process of oil passing through raw materials, it is necessary to prepare1000g peanut oil; 3. The stewing time is based on the cooked duck.
The practice of dried scallops with hibiscus
1. Put scallops in a pot, add 5g of onion, 5g of ginger and 5g of yellow wine, and 250ml of clear water, put them in a steamer, steam for 30min, take out the steamed juice, and take out the onion and ginger;
2. Put the egg white in a bowl, break it up in a certain direction, add salt, monosodium glutamate and milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes and take it out;
3. Don't wait for the hibiscus noodles to harden, insert the scallops neatly on the noodles, then steam them in a steamer for 5 minutes and take them out;
4. Put the pot on the fire, bring the soup to a boil, add refined salt, monosodium glutamate and yellow wine, mix well, and pour it on the hibiscus scallop.
Making skills of dried scallop with hibiscus
1. Put the scallops in a steamer and steam for 3. Minutes, then pour out the steamed juice. At this time, pay attention to the whole grain shape of scallops;
2. scallop is to remove the old meat on the side of scallop, wash it with clear water, remove the sand and musty smell, steam it in a steamer for 2 hours and take it out.
Health tips of dried scallop with hibiscus
Scallop is rich in flavor and high in nutritional value. The protein content reaches 63%, and there are other ingredients such as sugar, calcium, phosphorus, iron, riboflavin and nicotinic acid.
Dry fried sturgeon cover
1. The sturgeon is washed and steamed, slightly cooled, uncovered, and shelled to get meat;
2. Wash and wipe the sturgeon cover, and wipe the inner wall with dry starch;
3. Pork belly, winter bamboo shoots and water chestnut are all diced;
4. Stir diced meat, diced winter bamboo shoots, diced water chestnuts, sturgeon meat, diced onion, refined salt, monosodium glutamate, duck egg liquid, yellow wine, pepper, sugar and flour into a brewing material;
5. Break up 2 duck eggs (about 150g) and put the yolk in a bowl to break up;
6. Divide the brewing material into 12 equal parts, put them into sturgeon covers respectively, evenly spread the surface with egg yolk liquid, and evenly spread the bread crumbs;
7. Put the wok on the fire, add the cooked lard, heat it to 60%, and put the sturgeon cover into the brewing material to fry until cooked;
8. The stuffing is crispy Huang Shi, remove the drained oil and put it in the plate;
9. Serve with tomato slices, sour radish and coriander.
Making skills of dry-fried sturgeon skin
1. Stir the brewing material in one direction to make it thicker, fill the sturgeon cover, first coat the egg yolk liquid, then stick the bread crumbs, and pat it with your hands to avoid falling chips when frying;
2. Due to the frying process, it is necessary to prepare 1500g cooked lard.
Stewed ginseng crepe with antler chicken
1. White-velvet silky fowl is slaughtered, cut open from the back and washed, and the stomach, chicken blood and intestines are preserved;
2. 500 grams of keel (pig spine) is cut into pieces;
3. Put the black crepe sea cucumber in a pottery bowl and soak it in clear water for 24 hours, put it in an iron pot and burn it in clear water for 15 minutes, then take it out and soak it in clear water, which is called water hair;
4. If the hair is opaque, it should be soaked in water again or even cooked in a pot;
5. Wash the silt and impurities in the intestines and stomach of the soaked sea cucumber, then cut it into strips with a width of 1cm and a length of 7cm, put it in a boiling water pot, add 5g of refined salt, ginger, onion and 20g of yellow wine, boil it for 10 minute, then take it out and let it float with clear water, without soup;
6. Put the sea cucumber together with the keel and clear water into the pot, burn it for 20 minutes in medium heat, and then pick up the sea cucumber without using the keel;
7. Put chicken and sea cucumber into the stew, add 600 ml of clean water, 4 g of refined salt, 5 g of ginger, 0/0 g of yellow rice wine/kloc-0, and white sugar, seal the surface of the stew with cotton paper, cover it, and simmer in the pot.
8. Stew for 2 hours, take out, remove the cotton paper, add monosodium glutamate and mix well, and put it in a soup bowl.
Making skills of velvet chicken stewed ginseng crepe
1. Pig keel, that is, pig spine; 2. Stichopus japonicus should pay attention to avoid oil and alkali in the process of rising. Sea cucumbers must be well distributed, but not too much.
Health tips of velvet chicken stewed ginseng roll
Li Shizhen's Compendium of Materia Medica praised: "Functional therapy can supplement fatigue and weakness, cure thirst, and human medicine is better." Therefore, it has become an important raw material for the Chinese patent medicine "Wuji Baifeng Pill".
Mixing fish with white juice
1. Slaughter the fish (Siniperca chuatsi), cut a small mouth with the tail of the abdomen, take out the internal organs, wash them, put them in a boiling water pot, soak them in cold water, and gently scrape the fish with a knife;
2. Take out the fish, drain the water, cut two knives horizontally on both sides of the back of the fish, put it in a bowl, add yellow wine, refined salt, monosodium glutamate, onion strips and shredded ginger, and put it in a steamer for half an hour with high fire;
3. Take it out after steaming, remove the onion strips and shredded ginger, and steam the juice for later use;
4. Wash, peel, remove seeds and cut tomatoes;
5. Put the wok on low fire, add lard and heat it to 60%. Stir-fry the flour quickly for a while, then add steamed juice, milk, clear soup, peas and diced tomatoes to boil, add lard 10g, stir-fry in a wok, and pour over the fish.
Making skills of white sauce fish
1. The fish is mandarin fish, also called grouper;
2. Scrape the fish gently with a knife to make the meat white and the red spots clear;
When frying flour, the speed should be fast, and the color of flour should not be darkened.
Steamed bamboo shoots and perch
1. Remove scales and gills from the perch, cut a small mouth at the navel of the tail, take out the internal organs, wash the fish body and abdominal cavity, and cut three oblique mouths on both sides of the fish body;
2. Wash the fish with a knife, remove it from the boiling water pot, drain the water and put it in a long soup plate;
3. Cut pork belly and magnolia slices into pieces respectively, and put them on the fish body together with Pleurotus tuber, and put ginger slices and onions on both sides of the fish;
4. Then add 250 ml of clear water, yellow wine and refined salt, steam in a steamer for 12 minutes, and then take it out;
5. After steaming, remove the onion, ginger and meat slices, and add monosodium glutamate to make soup.
Making skills of steamed bamboo shoots and perch
1. gouge out the knife on both sides of the fish body, and it must be deep to the bone;
2. The whole fish goes to the boiling water pot to get dirty;
This dish needs to be fresh and tender, the steaming time should be appropriate, and the heat should be controlled.