1. Black Bean Sauce Clam
explosive material: Clam 500 g green pepper 1 red pepper 1 ginger 3 slices 2 tablespoons cooking wine (30ml) Vertical Division of Labor Mom lobster sauce 2 tablespoons (30 grams)
practice:
1) Clam soak into the salt water for half an hour, the net sand spit, rinse again, remove control of water use.
2) Wash green peppers seeded and cut stalks. Wash and slice ginger.
3) into the oil pan, over medium heat 5 to heat, pour in ginger dark bean sauce and stir fry. Clam into blocks and green peppers, into the fire, stir fry until cooked into the wine to open Clam.
super wordy:
** This dish can also be used to generate other clams, programs and practices are the same, ha.
** bought clams soaked in salt water use, but not also many water just to cover clams. Without salt, a few drops of sesame oil in the water, but also can activity the same achieve.
** when you use fried lobster sauce in the fire, so as not to paste pot. Fried clams, the water is easy, be sure to tune hot fried National Cheng Kung University, can see the opening pan of clams, clam dodge reduction, taste dry hard.
2. ginger hair clams
1, hair washed clams (clams can brush hair cautiously washed off the body of a small pile of filth attached);
2, add more water pot , boil;
3, clams under high heat into the hair;
4, see one after the clams open, immediately turn off the heat, remove;
5, half of the gross went clam shell, put disk;
6, doused with homemade ginger can be eaten.
7, ginger: salt, sugar, MSG, cooking wine, vinegar, add a small amount of water to a boil, pour in the chopped ginger, and Drizzle in sesame oil.
Tips:
1, the water should be boiled fleece broad clams, too little water, clams cooked too long, the meat will be too old, influence the taste;
2, like the tender mouth, discern have gradually beginning the pot off the fire quickly remove clams, a morsel favor the old cilia that can be open clams to fish out one at one until the last;
3, stripped of half of the shell to maintain half of the shell clam in order to retain good internal juice (must be clean, fresh hair clams);
4, can also be used ginger Zhan Shi.
3. snow steamed scallops
silk cashmere raw materials: salt, rice wine, sugar, flour, eggs, onions, ginger. Scallops, white radish, cabbage leaves, red cherry.
practice
1,
GHD Straighteners, Bedin take scallops, and seasonings with egg white, corn starch, sizing stand, shredded radish mixed with starch,
2, with boil water, white radish wok seethe for a short manhood, the system for the snow pile team, the pulp on the steamer steamed agreeable Bedin, Bedin on the group on the snow pile, poured white sauce.
3, salt, rice wine, sugar, flour, eggs, onions, ginger.
features: radish-shaped snow pile, Bedin fresh and delicious.
4. Clams Steamed Egg Custard:
this dish is very tasty, for the clams cooked egg in the water, so Huanen delicious clam eggs and mixture.
Material: sinensis (white clams, clams or other clams too) 10, 2 eggs, salt, small, small chicken, cooking wine 1 / 2 tablespoons (10ml), 2 slices of ginger, green onion amount, flavor juice amount
practice:
1, material.
2, along of the clams in brine more than 2 hours (can also be in the water into the amount of sesame oil), let Tujin sediment surface with a brush to clean clam.
3, pot into the amount of water, add ginger and rice wine to boil, add the green clams, cook until open immediately remove and clams have different opening hours, opening in time to clams to remove, or to cook old.
4, the cooked clams emissions Lock & Lock Glass box, cook the ginger clams let cool water fishing to stand.
5, hammer the egg, add salt, chicken, and dry to warm water and mix thoroughly clams, egg and clam water ratio is 1:1.
6, after the eggs filtration (filter is planned to cater a more delicate steamed egg), put away into the clam's Glass Lock & Lock box, cover it with plastic wrap.
7, when chilly water Glass Lock & Lock box into the steamer (Lock & Lock Glass with heat-resistant cup, tin resist -40 ℃ ~ 200 ℃, so not into the steamer problems, can also be accustomed microwave, oven) and steam because 10 minutes behind the transfer of water to open launch. Egg steamed later the nectar and sprinkled with chopped green onion to savor quantity.
to say a few words:
1, must buy fresh clams, salt water Tujin advance into the sand, you can also put a small amount of oil in the water to the sand spit.
2, when cooked clams to fish out in time to open the clam, do not cook old. If there is a long time to cook the clams do not open the shell, do not be a bad.
3, eggs and warm water ratio is 1:1, the filter is to make Egg egg is more delicate, covered plastic wrap or lid over high heat so the egg blend to a flat surface does not wrinkle.
5. steamed sea bass
material: bass weight control at 600 grams, the volume of this size, placed in the fish dish, looks pretty, but also raw and cooked a good grasp of the furnace
practices:
Step 1: clean up the fish after fish on the procedure double in, actors some of salted for quarterutes.
Step 2: Take the large piece of ginger cut into slender filaments, will take the middle of shredded green onions, the fish in the fish late into the silk rubbed some onion ginger, then add a little bit cooking wine, soy sauce, and a little oil.
Step 3: After the water is boiling pot, and then the fish wok (do not fish on a steaming pot of cold water, then fall through a lot of steamed vegetables are the mystery to open, the food went in the water steaming). Steam for 10 minutes after the fire this off, do not open the lid, the fish did not pan out, the use of pot Yu Wen
Step 4: Many people do when steamed fish, not salt, MSG, in order to light, even without soy sauce. But I dine this path is also very good. Bass soft white meat, fresh, not smell, smell like crab meat, light and reanimating. Very simple and handy action, food is not complicated to do me, the steamed sea bass you try to do approximately it.
6. Conch Neptunea
Sauce ingredients: Sea Conch Neptunea pound, red pepper, scallion, ginger sauce, the amount
: sweet bean paste 2 spoons of savory miso Banchi, wine 1 tsp oil, peanut oil amount
practice:
1, under the hot pan in cold oil, oil heat, saute onion and red peppers ginger;
2, cooked into the cooking wine, add two spoonfuls of flour paste and semi- delicious miso spoon, Stir flavor;
3, down into the Conch Neptunea, the fire stir fry 1 minute;
4, add a little water, simmer for 2 minutes crown;
5, the fire dries juice can be.
Tips:
1, light taste with a sweet soybean paste can only;
2, this sea-fresh Conch Neptunea itself sufficient, without addition too many seasoning.
7.
raw brine shrimp Phi: Phi Phi pepper 2 pounds shrimp,
GHD IV Straighteners, star anise 3 bay leaves 20 salt 1 3 tablespoons (15 grams)
practice:
1) Rinse the shrimp Phi 2 times and drain.
2) the pot into the water, add pepper, star anise, bay foliage and salt, pour Ru Pipi shrimp, covered with stopper, heat the fire to boil, open the stopper and cook for 3 minutes remove, rinse with water floating bubble can be eaten.
3) can eat the peel. Ginger can also cut into very fine, pour some vinegar Zhan Shi, with your own taste.
super-winded:
** 4 to end of every annual in August, the season is rich shrimp Phi. Pipi shrimp season now, equitable when the beef fat.
8. Fried Cod
materials: 800 grams cod, 1 small onion 2 garlic, ginger, 3 green peppers 1 corn starch
seasoning: soy sauce, cooking oil 50 g 1 / 2 tablespoons balsamic vinegar 3 tsp salt 1 tsp sugar 3 tsp MSG 1 / 2 tsp
practices
1. cod wash, add salt for 5 minutes even stick pan and then stick wrapped starch, onion, ginger, garlic, pepper washed, were mince;
2. pan put the oil pan, fry both sides of cod into the golden, Sheng out of standby;
3. pot to stay small amount of oil, onions, ginger, garlic, pepper, add vinegar, sugar, soy sauce, MSG, starch, water into sauce and pour over fish and serve.
traits Huanen gravy, sweet and salty cooks consider alike bone or bones of the Press Law of cod can be cooked
9. 葱姜 razor
Material: razor clams, onion, ginger, small peppers.
Spices: cooking wine, salt, soy sauce, sugar.
practice:
1 razor into the salt water soak 1 hour, the razor Tujin sediment. Brush and then scrub clean water management;
2 Heat wok and put into the oil pan, add onion ginger silk, red circle to compile the flavor, stir the fire into the razor;
3 cooked into the cooking wine , salt, soy sauce,
GHD Leopard Grain, sugar, stir well, such as razor shells open pan immediately after transfer to a plate.
10.
raw materials, particularly fresh fried celery: celery handful, especially in two of fresh, green peppers, one each
Spices: cooking wine, garlic, salt, chicken powder,
starch processing:
1, change the wire celery cut into small pieces, green peppers into strips, make especially tasty fresh, first squid Hengdao with knife, then straight knife into strips;
2 , the above materials (celery, green peppers, fresh of special note), into the water hot steak medium pot;
3, cold oil to hot wok, into the garlic until fragrant, pour the hot wire has the same material fried, add salt, chicken powder, starch water, stir quickly, add a little wine to pan before.
11. braised lobster
ingredients: lobster, ginger, garlic, onions, red pepper, bay leaves.
Step 1: Be sure to pick the lobster bought a alive, or dead meat meat will be very loose, brush clean and stomach, to be head to the former small claws, the shell side of the head Remove shrimp, cut the gills.
Step 2: Heat pan base oil following the garlic pills, ginger, pepper, cumin, saute about a great light blue, then add dried chili peppers and bay leaves (to dry Pepper not Coke out), then immediately rinse lobster into it.
Step 3: stir fry a few lobsters turn red soon, add cooking wine, soy sauce and continue to stir fry.
Step 4: Pour the water begins to simmer, put some salt and a little sugar for flavor. Has been used in the fire to simmer, burn quickly dries up the soup. In the course of braised soup can taste the flavor, like the flavor of ready to repair some taste into it.
Step 5: Well, closing fast dry soup can pan, sprinkle with chopped green onion dotted points on it. In this way, a delicious braised lobster to achieve it.
Step 6: If you like you can point the last sprinkled pepper (relying on individual absences.) This time I burned the lobster is not boastful, tastes really good. Lobsters eat up more quickly, but they take some exertion to approximate the lobster is.
12. spiced eel
raw materials: fresh eel 500 grams, ginger 10 grams garlic 20 grams, 3 g pepper, star anise two, three Chennai 5 grams, 5 grams cinnamon, cloves 2 g
spices: salt 5 grams, Shao brandy 15 grams, 5 grams of sugar, soy sauce 15 grams, 3 grams of MSG, sesame oil 5 grams, 1,000 grams of soup bar
system of law:
1, eels slaughtered After the removal of inner apparatuses and pate and tail, rinse and cut into 6 cm long segment, into the boiling kettle boiled fish out of water; ginger, garlic, pepper, star anise, three Chennai, cinnamon, cloves, wrapped with gauze, spices Serve package.
2, stick soup into the pot, add spice sack, transferred to salt, rice wine, sugar, soy sauce, MSG, sesame oil, after boiling down into the eel, eel stewed cheap heat until the tasty, remove and let chilly introduction, a mini embellishment Serve.
13. Ganguo spicy shrimp
materials: the Antarctic shrimp, celery, carrots, lettuce, onion, ginger, garlic, bay leaves, coriander
Seasoning: Lee Kum Kee Hong flavor chili sauce, bean paste , black beans, chili oil, chicken, sugar
practice:
1, Antarctic krill to shrimp Mountain, from scratch, under body linkage scissors, cut the shell to the tail, removing the shrimp line, then a knife edge Cut half of the site will be cut open so tasty shrimp
2, lettuce, peeled, peeled carrots, celery, washed, cut inch section of all, cutting-inch section of green onion, ginger and garlic slices
3, the fragrant sauce , bean paste, fermented soybean were minced
4, pot and put a small half pot of oil, very hot, hot the next to look into the large white shrimp, colander ready to use with
5, the pan some oil, small fire the onions, ginger, garlic flavor explode, into fragrant sauce, bean paste, black beans, bay leaves, stir marked, the redeployment of chili oil, chicken, sugar
6, to practice (e) in location carrots, lettuce, celery, alteration in the fire, into the shrimp, stir fry sauce evenly so namely always materials are attached to the shrimp on to
7, Remove from heat and sprinkle coriander
14. open side of garlic shrimp recipe
materials: shrimp, bell peppers
spices: ginger and garlic, cooking wine, salt
production methods:
1, Wash prawns, alarm peppers cut into small chips
2, from prawns to open the back of the blade, remove the shrimp line, with the blade point down shrimp abdominal muscle, salt and cooking wine marinate for 10 minutes
3, the garlic and shrimp ginger mattered into the back
4, then sprinkled with Pepper D, pot for boiling water steam the shrimp into the steamer out
5,3 minutes later, Sheng a transfer to a plate
15. spicy squid rings
practice:
1: first squid internal organs and red skin removed, cut into small circle appropriate;
2: the squid into the pot of rapidly boiling water boiled out into the ice water immersion;
3: In another pot of hot oil, cut circle into the same circle green peppers, garlic , ginger, spring onion, stir for 1-2 minutes Jiucai Hua;
4: to soak the squid rings and drain water into the wok stir fry 1 minute;
5: Add 1 tablespoon soy sauce, half a teaspoon of vinegar, 1 tablespoon red wine, stir, then add the right amount of salt and pepper to taste;
6: Finally, add the right amount of water to transfer to a plate thickening starch hook paperback enjoy.
in advance of today's squid rings with boiling water because of Billy, so I shrank the time in the hot pan in the cooking, taste is very tender, coupled with green and red peppers and spicy flavor Jiucai Hua truly is a very delicious repast under!
16. fried carp
material: carp 2
seasoning: soy sauce, vinegar, sugar, cooking wine, Pixian bean paste, onions, ginger, garlic, pepper, celery, sesame oil the right amount.
practice:
1, carp washed, cut the digit of knives in the fish on both sides with cooking wine, soy sauce, I dye for 15 minutes.
2, onion, ginger, garlic, pepper, celery, cut into very fine.
3, Guo Lifang Heat oil, golden yellow fish, oil control use.
4, wok put the oil, the chopped onion, ginger, garlic, hot pepper at the end, celery, Pixian stir fried bean paste into the uniform, put the fish, add wine, salt, soy sauce, sugar , water, boil, cover, simmer 10 minutes, points, closing the fire changed thick sauce, add sesame oil and vinegar, clean wok transfer to a plate.
Tips:
1, fish main the heat, do not fry antique.
2, dry fish, minced meat will be added to taste, the best Canadian meat.
17. steamed turbot
materials: a fresh turbot (1 half kilogram hardly ever), onion 1, 1 piece ginger, salt 1 teaspoon (5 grams), cooking wine 1 tablespoon (15ml ), Lee Kum Kee Soy amount of steamed fish, oil, red pepper fragments
practice:
1, in the mall to buy fresh turbot after (preferably a half kilogram weight around), please Hawker took the clean up, remove the internal organs and gills. Went home and washed with water after processing the fish, until entirely clean, leaving no blood.
2, a knife in fish knife miter three flowers, which namely to make immediate and luscious fish Geng. Salt and cooking wine to the fish and erase over the abdomen of the fish, marinated for 10 minutes.
3, the steamer into the amount of water to a boil, the amount of ginger, spring onion on the fish, the fish into the steamer.
4, over high heat for 7-8 minutes, to identify the fish is steamed, you can use chopsticks to puncture over from the fish, if not effortlessly through the fish chopsticks to testify that heat is just right.
5, steamed fish, green onions or scallions cut during the filament, the more careful the better, cut onion into the cold water to soak a while, wash away mucus, soak the onion after washing will surely curly.
6, after a good steamed fish, ginger, spring onion and threw it down the drain when the seepage of water steamed fish. Will cut spring onion and red chilli evenly placed in the fish.
7, Heat 2 tablespoons of the oil pan, 8 into the heat (oil cloud) is off the heat, the oil in the onion on the prick.
8, when the burning pot of oil still sweltering, will be poured into the Lee Kum Kee soy sauce steamed fish, then add a small amount of water.
9, Finally, a hot sauce steamed fish oil forward the edges down into the dish, with the right amount of parsley approximately corner to
18. fried fish slices
raw material 1, half egg, half teaspoon salt, pepper, half a teaspoon of starch;
2, cooking wine 1 tablespoon half-teaspoon of salt, water, a half tablespoon of starch, a little sesame oil, 3 tablespoons water . Grouper 300 grams of meat, 10 slices of pea pods, red pepper 1 yellow pepper 1.
practice 1, fish slices, mix with seasonings (1) marinate for 10 minutes;
2, red peppers, yellow peppers cut open after cleaning, seeded, cut true, pea pod, peel off the old bars, washing Net reserve;
3, the grouper pieces oil, fish, and the other slice with 2 tablespoons red pepper and yellow pepper Fry slices, then put fry pea pods;
4, the seasonings ( 2) and mix thoroughly, Drizzle the pan, add fish and stir well together, can be sung out.
Highlights
1, grouper meat and few bones, meat thickness, the best fried fish, you can buy in the supermarket or markets, in addition to grouper, the snapper fillets can also be used.
2, the oil of fish oil should not be too high to prevent fish from sticking together.
3, first ingredients and seasonings, stir well, then add fish, dwindle fish fried Dong in order to preserve the honesty of the oil because fish is infrequent, after, wok stir fry can be, turning movements ought not be large.
19. tofu, steamed scallops
Ingredients: fresh scallops, garlic, tofu, salad oil, salt, chicken, cooking wine, scallions, red pepper grains
practice:
1 , premier wash the scallops above the surface with a brush, rinse the sand and other impurities.
2, with a sharp knife,
GHD IV Salon Straighteners, approached into his scallop shell, near to the side wall of the scallop shell on both sides of meat cut
3, remove the scallops of the internal organs, that is, that group of black entities, as well as gill and the sides. leaving only the medium of that group round the meat, and the crescent-shaped yellow
4, with wine and a pinch of salt will pick up a good shellfish meat sit 5 minutes.
5, garlic with a cut at the end, a pot of oil, till 2 into the heat when the garlic into the oil, low heat fry the garlic, yellow, and sung out with the oil, add salt and chicken and mix thoroughly.
6, gracefully in the flat plate, empty scallop shell, and then will be in each tofu scallop shell on altitude, and then marinated scallop meat on it, a good tune and then wipe evenly with garlic oil In the scallop meat.
7, steamer water to a boil, it will add scallops, drain and steam for 5-6 minutes out
8, last, spring onion and red chilli on the scallop
20 . chives fried sea intestine
material: leek sea intestine
materials: soy sauce sesame oil salt and pepper water, starch, monosodium glutamate, ginger and garlic vinegar
practice:
1. bowel buy sea back, carefully clean (one by one and then coil up again.) Choose clean leeks.
2. pot boil ample water, Jiucheng open, slightly bubbling, when the sea below the intestines, boil hot for 3 seconds, remove, wash stand.
3. bowel and leeks are the sea-inch segments were cut. Take a small bowl, transferred to the soy sauce, salt, pepper, water, starch, MSG, sesame oil, blending into the sauce children.
4. pot heat the oil till the Bacheng, ginger and garlic into the next until fragrant, soy balsamic vinegar into the pan, quickly into the leeks, sea intestine and sauces kid, quickly turn the pan evenly .
warm Tip:
1. the best pick the plump sea intestine, usually the seller would give the handle a clean stomach, but inevitably folk rough behavior, mentioning do not wash mud,
2. the sea is cozy intestine old, so both boil or fry, must be quickly, but also went in to leek cooked pot while simultaneously pan, sauce ahead of the best against the good children, with pot, or scramble to fear but also miss the heat.
3. Qiang pan with vinegar, it is unavoidable breakdown alternatively crash, but essential, alternatively not vinegar, savor right, followed by vinegar, and vinegar savor too ponderous.
21. ternary scallop
200 grams of raw scallop, carrot, Qing Sun all 35 grams, 1 gram of pepper, ginger, onions 10 grams, 3 grams of salt, MSG 2 grams, a little soup, 75 g of lard . Approach 1, the scallop washed into the hot pan in three or four into a little fish out. Carrots, Qing Sun, Drain and wash turnip dug a spoon with a 2, set the fire pan, the next hot lard, the next to the ginger and stir not Hong, add soup, the next scallop, braised cooked ternary, salt, and adjust seasoning monosodium glutamate plate. Features delicious fresh, beautiful color, aesthetic exterior.
22.
recipe garlic chives materials razor: razor clams, leeks, green peppers
spices: Cong Jiangsuan, salt, sugar, chicken, pepper
production methods:
1 , leeks cut into the end of the bell peppers, chopped razhardly everak 2 hours, Tu Jin sediment
2, pot water to boil, add ginger, cooking wine, the razor under the pot
3, dishing out the razor placed in the dish
4, pot burning oil, saute Cong Jiangsuan, under the small leek and peppers, plus a small amount of cooking wine, salt, sugar, chicken, pepper seasoning
5, will be a good fried garlic chives poured on to the razor
6, a delicious, beautiful colors garlic chives razor do the go
23. Ning Hong tomato sauce Grilled fish peel
Material:
Flayer three fish, garlic, ginger, cooking wine, pepper, salt, lemon and tomato sauce.
Production:
1. to clean the fish strips in the mouth of the fish of the cross.
2. Take a large bowl, add strips of fish, add salt, pepper, cooking wine (a little), garlic, ginger, use chopsticks to stir and marinate for 30 minutes.
3. the strips of fish on the surface of a uniform film of starch, into the warm frying pan until golden remove and reserve.
4. dissimilar clean wok, add a little oil until the oil temperature to a 3-4 into the hot, add two tablespoons of tomato sauce and spoonful of sugar, a small fire and stir well.
5. poured into the stir fry Grilled fish skin to make it even wrapped in tomato sauce, squeeze a little lemon juice, sprinkle a little chicken stock, stir well, turn off the heat transfer to a plate.
Tips:
dish salty taste, sweet and acid appetizer, fragile outside and tender meat, the most important reason not fish bone.
24. Salt and Pepper Shrimp
material Phi: Live Pippi shrimp, garlic, dried red peppers, wine, salt, salt and pepper.
practice:
1 shrimp rinse repeatedly with water, Drizzle wine and a little salt and mix well;
2 Peel Unqualified garlic, dried red peppers cut into rings;
3 pot Pour oil into the fire heated up to 6 heat, deep fry the shrimp into the shrimp body in the fire red, remove and drain;
4 pour excess oil from pan leaving a little base oil, add minced garlic and red pepper rings, a small fire slowly stir incense.
5 the shrimp into the pot, stir fry a few can be thrown into the salt and pepper.
25. garlic fish
material: cooking wine 1 tablespoon soy sauce 3 tablespoons sugar 1 tablespoon vinegar 1 tablespoon salt 1 / 4 tsp pepper, 1 cup of water half. Fish 1 (about 900 grams), 12 large garlic, green onions 2, 2 slices ginger, garlic wire a little. Approach 1, fish cleaning, peel off the scalp and dorsal fins, internal organs by the gill web excavate, then rinse, then drying with a tissue water;
2, pot put 4 tablespoons oil, onions, ginger, When skimming brown, add the garlic peeling skin net, fire and water when the fish fry yellowish skin;
3, either sides of the fish into the pot a little fried, boiled and then add all seasonings, garlic skillet, change a small fire for 10 minutes so tasty, way to flip the fish until the sauce is slightly dry when received water spray starch, starch, silk can be sung out of garlic planted for person consumption.
Highlights
1, yellow flesh is very delicate taste, cooking time and damage the flesh, so should not cut the belly, so fish will be marred by heat, by the gills clean up your internal organs cache, go home and then rinse .
2, fish pot before, do not use salted, so for not to fish yet not firm and tender, dry water came alive anew in the wok, to prevent splashing of oil and skin malfunction.
26. Kung Pao Shrimp Balls
ingredients: 175 g shrimp, cooked peanuts, vegetable oil 80 grams, marked 2.5 grams, 2 grams of salt, soy sauce 7 ml, 5 ml of vinegar, chicken 0.5 g, starch 10 grams, pepper 0.5 g red pepper 5 grams, sugar 8 grams of cooking wine 10 ml, egg white, 5 grams, onions 10 grams, 8 grams ginger, garlic 6 g, sweet pepper slices last decoration, set alongside.
approach:
1, remove the head of the prawn, cut at the knife in the middle of his behind, and often open. Salt, MSG, cooking wine, egg white, starch sizing.
2, red pepper Peel and cut into 1.5 cm to take the segment.
3, the sugar, vinegar, soy sauce, MSG, cooking wine, water, starch, Tang Duicheng juice.
4, lit into the oil pan, stir to 6 into the hot oil down into the dry hot pepper, stir rapidly to brown, add shrimp fried powder, stir-fry until onions are additional white section, ginger, garlic slice Stir flavor, then add color pepper and cooked peanuts.
5, eventually pouring juice into the bowl a good tune, point a few drops of balsamic vinegar, plus diesel oil pan Serve Dianfan.
27. homemade peeling raw fish
:
skinned fish, 500 grams of green onions 1 upon, ginger 5 grams, 1 garlic unattended, coriander amount of red pepper 1 / 2,
GHD IV Mini Straighteners, free chili, pepper 1 tbsp.
Seasoning:
** A Ingredients: 2 tablespoons cooking wine, salt.
** B materials: vegetable oil, soy sauce 2 tablespoons soy sauce 1 tsp vinegar 1 / 2 tsp, water 200ML, 1 tsp sugar, chicken elite.
practice:
Figure 1: Wash the fish skinned, with A material preserved for about 20 minutes.
Figure 2: parsley cut into sections, onion, ginger, garlic, diced, dried red peppers cut into small pieces, pepper prepared.
Figure 3: B material transferred into a sauce.
Figure 4: Net boil hot, oil fired five or six into a hot wok fried fish will be peeling.
Figure 5: The sides of fried golden brown, add onions, ginger, garlic, dried red peppers, pepper stir fry for a while.
Figure 6: Add sauce fire boil, turn medium heat fry for a while.
Figure 7: has a thick soup-like to fry, sprinkle with parsley and red pepper pan before the D, mix well.
experiences and recollections
** skinned fish fry to be patient, Hefirst and foremost came alive again in the oil pan, fry slightly larger when the fire,
GHD Rare Straighteners, open the Huo Jian, Jian Hao side of the face Zaifan Fried, Do not turn it over, or easy to stick pan yo!
** version of the peeling-law is simple and delicious fish, very well with rice, ha ha, that is not lesser to the version of the birds do yo!
28. South
raw milk drunk Clam: Clam 2 pounds, scallion, ginger spices
: South Milk (Rose red fermented bean curd), Hua Diao wine, sugar, sesame oil
practices:
1. Clam Wash; large pot of water boil, add ginger scallion Luezhu;
2. into the Clam, immediately remove and cook until the shells open, remove the meat dry Li River water;
3. in the bowl into the flower clam, Hua Diao wine, south of breast, sugar and mix well;
4. sealed fridge 8 hours just about to retention the tasty;
5. drip a little sesame oil and mix well, put disk can
Note: If Clam or clams are small enough to not peeled. I use Wangzhihe rose milk, a bit salty.
29. pickled squid recipe
Ingredients: squid, carrots, pepper, Pickle
spices: ginger, onion and garlic, cooking wine, salt, sugar, chicken
product methods:
1, the squid to the viscera washed, peeled Ji spent knife, salt, cooking wine and marinate for 10 minutes, carrots, pepper slices
2, pot boil water, the squid a little hot pot, remove controlling water keep
3, pot burning oil, saute Cong Jiangsuan, Zaichao Pickle
4, under the carrots and pepper Guo Chao
5, stir a few periods, then the afterward squid pot, add a small amount of wine
6, salt, sugar, chicken seasoning, stir fry pan evenly
30. homemade braised shrimp
materials: shrimp
spices: onion, ginger, garlic, soy sauce, starch, sugar, chicken, sesame oil
practice:
1, the shrimp line to the shrimp, cleaned, back across knife alternate
2, the onions, ginger, garlic, mince, cut, and after a good soy sauce, starch, sugar, chicken, sesame oil, stir in the bowl, put a little feed water into juice stand
3, do the oil pan, heat the oil to insure that when you put shrimp
4, the sides of crispy shrimp into pieces and put into fared juice
5 cap to the water dries up stew, thick soup, pan, transfer to a plate
31.
Cod Steamed with Black Bean Sauce ingredients: cod
Ingredients: onion ginger silk, trampled pepper, spices coriander
: steamed fish soy sauce, salt, pearly pepper
practice:
1, will be melted cod and clean, with a little salt and white pepper, pickled onion ginger silk plus about fifteen minutes into the taste;
2, the marinated cod instantly Steam on, time not too long;
3, the steamed cod fish put into the dish, sprinkle with chopped ginger and chilli and coriander dotted
4, into the soy sauce the right amount of steamed fish, fried pot, add a small amount of heating oil poured into the steamed fish, delicious and healthy soy sauce steamed cod fish and you're done.
32.
homemade cucumber sea cucumber sea cucumber and optical reference points, this time I use the optical parameters. Slight smell of the sea cucumber itself, not only use ginger onion fishy, but also to make use of broth, chicken broth and mushrooms flavor adsorbed on the surface of the sea cucumber, sea cucumber will be delicious.
for:
1, mushroom spume.
2, ginger slices, spring onions and cut into segments.
3, soy sauce, sesame oil, cooking wine, oyster sauce, pepper. Salt, the soup a little assorted. Qianfen a teaspoon.
4, chicken soup. (Chicken with water, add ginger, green onions fire boil, then simmer for two hours.)
5, sea cucumber and cut into sections, mushrooms, cut into small pieces.
6, the sea cucumber in ginger and spring onion in the water 稍煮 moment, drain.
practice:
1, see the hot pan, the other in the pan until fragrant ginger scallion.
2, pour 2 tablespoons of cooking wine.
3, into the sea cucumbers and mushrooms.
4, add 2 tablespoons of broth, salt and half a teaspoon of soy sauce, a spoonful of oyster sauce, some sesame oil, half teaspoon of sugar, cover and smoldering for quarterutes.
5, transfer the sauce.
6, add salt, you can chance sticky. Silk flowers and vegetables, pumpkin embellishment.
32 train of seafood
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