Fried shrimp

Ingredients:

Large live shrimp 500 grams, 25 grams of cooking wine, soy sauce, sugar, green onion, ginger, allspice the right amount.

Operation:

① the shrimp's head and feet to be cut off, water drained after washing.

② burning wok, the next oil, till the nine mature (the risk of smoke), deep fry the shrimp into the head of the prawn, shrimp and split within the foot, slightly floating, fish out with the colander. Filtered oil.

③ the remaining oil in the wok is down, the green onion, ginger until fragrant after Canadian wine, salt, sugar, soy sauce and a little soup, marinade until thick, it will burst in the shrimp into the marinade. And continue to stir fry, so that marinade evenly wrapped in shrimp shell on the five-spice powder can be sprinkled.

Thousand Island Lake braised fish head

Ingredients:

Head
Red bell pepper, onion, ginger
Salt, chicken, sugar, shochu, sauce



Operation:

1, take a container, will be placed in the head cleaned, add ginger, scallion, shochu, salt, marinated chicken 10-20 minutes, red bell pepper cut into wire stand;

2, sitting amount of the oil pan into the fire until the oil temperature when placed in hot-Qi Cheng fry both sides of the head removed after Lunatia, the original pot, add onion ginger stir-fry, add sauce, chicken, sugar, into the amount of boiling water, boil and then put the head in the Huodun 10-15 minutes;

3, after the first head out a good stew, soup, adding shochu, water, starch, starch, pan pour in the fish, then sprinkle with chopped green onion, red bell pepper silk can be.

Braised chicken with chestnuts

Ingredients:

A tender chicken about 500 grams, 250 grams of chestnut, wine 1 tablespoon sugar, 1 tablespoon, raw powder, soy sauce, soup and the appropriate amount.


Operation:

① profile control the net after the chicken Zhancheng 3 cm square pieces, placed in clean water for rinsing the drained back.

② will be split into two pieces of chestnuts and put boiling water pot, boil the shell and the meat can be cut open, remove and will be stripped of chestnut shells, clothing.

③ burning wok, the next oil, till the seven mature, it will be too chicken about oil, brown color is golden brown picked up, Daoqu remaining oil. Then chestnuts, chicken fell to the pot, add wine, soy sauce, salt, sugar and an appropriate amount of soup, cover the fire on the boil, the Small Thermal Braised crisp.

④ will Braised chicken cakes, chestnuts add MSG, with fire Luezhu, Zhinong added starch water, thicken, stir fry in the pot can be a moment.

Henan Xinzheng Pork...Nice&easy

Material: Hard-pound pork rib millet or sticky rice 3 Qian 10 ribs

Spices: pepper sugar, flour paste 3 Qian Qian 6 green onions, ginger and a little soy sauce


Practices:

1, select the hard pound of pork ribs, there is fat with thin, cut into two-finger width and 2 Cunban long, half that thick Cuts;

2, millet or glutinous rice 3 money, Amoy net dried, mixed into a persimmon pepper fried yellow, a fragrance, rolling it;

3, sugar six money, flour paste 3 money, onions, ginger and a little bit with soy sauce mixed with a good opening tune;

4, Xiadian ribs, a bowl 10, until the cage steam rotten;

5, Xi red translucent, kind, such as crystals, fragrant, seductive appetite.

Tips:

Xinzheng began in the late Qing Ding Ding Fen Zhengrou Fanzhuang, which is some hundred and twenty years of history, once the emperor Mikuriya pointing will be the North-South flavor essence of the traditional dishes based on one created. Xinzheng ancient as "thoroughfare of nine provinces," north-south thoroughfare, with pedestrians. Live in the city late Qing dynasty, "Cha Yuan," and from the imperial capital, poor, often to the North Street Ding, "Cui Bin Lou," with the rice, the north and south parts of flavors imperial government Culinary arrived here. Also by Ding Five Dynasties 100 years of continuous improvement, improvement, so that color, flavor, shape, quality getting better and better reputation growing. Producers are now five generations, Sun 68-year-old Ding Ding Guang-zhou masters (red case, two cooks). His superb skill to produce fine, maintaining the quality of dishes, can grasp the burning, Grilled, baked, relying on, frying, mixing, adjusting, slip, stew, etc. more than 40 kinds of cooking methods, dictation out of more than 600 kinds of dishes Name.

Fried eel paste

Raw material / seasoning
500 grams of a small eel, soy sauce, 3 tablespoons cooked ham, 15 grams, Shao liquor 1 tablespoon, 1 tablespoon broth, sesame oil, green onion, ginger, sugar, pepper, the amount of starch.



Practices:

① the eel profile control is good, clean, cut into small pieces of 5 per cent is long. Cut half of ginger shred half of the Velvet. Ham shred standby.

② burning wok, the next oil, till the five mature, the next eel stir-about 30 seconds, add soy sauce, salt, sugar, ginger, Shaoxing wine and soup, and so on eel strips burning color, with starch water, thicken, stir fry a moment, when you see the marinade encase Shansi, topped with sesame oil, mix well into post-clean wok dish. Then paste in the office pulling the eel concave, surrounded by sprinkling pepper, dish-shaped edges were placed according to fishing Zhu ginger, ham silk and chopped green onion. Purchase a net pot on the fire and put it into sesame oil till the risk of smoke eel paste into the cavity, when you can quickly and serve.

Bao Fish ...XDDDDDD

Ingredients:
Small carp, Bao River lotus root, scallion, ginger, soy sauce, rock sugar, vinegar, Shaoxing wine, sesame oil and so on.



Practices:
1, a small selection of fresh carp, body length of about 7 cm is appropriate to scales, gills, cut open to remove organs, wash dry moisture control. Add soy sauce 75 grams, Shao liquor is grams, 10 grams of scallion, ginger 10 grams, pickled for 30 minutes or so, lotus root, cut each into 2 mm thick wash large.

2, take a frying pan, layer bottom of the pot shop tick Jingrou pig ribs, and then put a layer of lotus root, ginger and scallion, and then a small carp head-Guo Bian, a side by side to form a circle, would be 175 grams soy sauce, vinegar, Shao liquor 75 grams, crystal sugar bowl, and did not release absorbed, add 150 grams of water, pour one pot, low heat Braised 5 hours or so, after the end of the pot cooled, covered buckle into the broader market, to onions, ginger, lotus root and bones.

3, consumption of lotus root, when the number of tablets taken at the end of the mat in the tray and will put people out of a fish dish, topped with sesame oil Serve.



Tips:
1, the original system of law is a floor mat in the pot and wash the various porcelain pieces, instead of pork ribs is to prevent the lake pan, but the pig can also play a role in anti-lake, and taste better, so to make this change in .

2, Small Thermal Braised, the pot should not be Gunfei to prevent broken rotten fish.

Jixi foul mandarin fish hot pot

Mandarin fish is a traditional cuisine Huizhou stink already 200 years of history. After the first burning salted fish, meat may smell really fragrant, tender and tasty, with a special fermented flavor.
Mandarin fish flesh white and tender and rich nutrition. Xin'anjiang within the rich mandarin fish, to the spring, when the peach blossom water, it was a good season to capture plump mandarin. In the clear water Yingying, Liu Lv pink color in the pleasant season, was Mino Dai Li fisherman, engaged in a Inclined drizzle of the river, fishing the mandarin fish. In the past, Huizhou people have come to mandarin fish caught for pickling, and some even put in the marinated meat and skull for some time, even more delicious meat so tender, passed down from generation to generation, has become known far and Huizhou foul mandarin fish.
Approach: first the mandarin fish to the scales to Yanhao gill, belly to the internal organs, wash, and the fish both sides of the draw to spend a few oblique knife, and then dried. Pork, whip sliced bamboo shoots, garlic cut into small pieces 6 minutes long. Health bottom of the pot stir and put it into health lard, till the seven mature, cast fish fry about a minute turn over until the two appear before yellow when the oil poured into a colander Lek. Pour out the oil in the Lek, the original pot to stay a little more than oil, under the pork, bamboo shoots stir fry, the add fish, add soy sauce, sugar, ginger, water 52 and a number of wine, stir boiling in favor of micro - fire is about 40 minutes until the broth quickly closed dry, sprinkle with garlic, thin hook tune with wet starch thin qian, topped with Shuzhu You clean wok.
Huizhou mandarin fish smell stinky smell, and taste incense, an incense smell a sharp contrast to the achievements of her wonderful reputation, leaving behind numerous touching folklore. Smelly mandarin fish is not only Anhui cuisine culture, the classic representative of Huizhou Sisu is a wonderful work culture, integrating "seeking more than your" meaning.
According to traditional remedy pickled Jixi Fang source foul mandarin fish finished cooking techniques with the Anhui cuisine, the fish indeed in all aspects of white jade and have the unique fermentation smell, taste crisp, tender, delicious and nutritious, is a kind of the ideal high-protein, low in fat and health food products. For a variety of delicacies from land and then at the end of Jixi material made of pot, the more icing on the cake, Paul Chun aroma around the cheek teeth, flavor left heart.
As a source of Jixi Fang Hotel, the flagship dish, since opening six years, Fong has been the source foul mandarin fish pot Fragrance Spreading river north and south, there are Beijing, Shanghai, Jiangsu, Shandong and other places of the influx of visitors attracted. "You Jixi beauty products smell mandarin fish hot pot" come to town Anhui cuisine, quality source of smell Fong Hotel Mandarin Fish go. Huizhou look for "seeking more than expensive" to Jixi, Fong Yuan does not taste foul mandarin fish hot pot, it will be oh regret your life.

Qing Sen balls

09091184248736
Originally uploaded by tequila jam

Qing Sen meatball production materials:

Ingredients: Pork (lean) 200g

Accessories:

Shrimp 10 grams, spinach 50 grams, edible fungus (water-fat) 25 grams, 25 grams of egg

Seasoning:

5 grams of green onions, ginger 5 grams salt 2 grams, 5 grams of rice wine, MSG 2 grams, 3 grams Cantharellus

Qing boil balls in practice:

1. Scallions, ginger are mince;

2. The lean pork chop fine washed mud, into the bowl, add egg, MSG 1 gram, 3 grams rice wine, salt, diced green onion, ginger, chopsticks, stir in one direction, with the mixing of water with the accession played viscosity can be;

3. Auricularia Wash a profile control for the two;

4. Spinach water washed, blanched in boiling water, use cold water too cold, take out Jiqu water, cut into 3.3 cm-long segment;

5. Wok been added to stir the soup boil 100 grams of home and move to a small fire;

6. Jicheng the meat balls 1.3 cm in diameter, the next into the pot, when the balls hit to go completely floating on the soup when the floating foam, plus 1 gram of MSG, rice wine 2 grams, spinach, dried shrimps (shrimp) boil skim floating Mo, into the soup, the spoon Cantharellus Serve.

Food-phase g

Fungus (water-fat): Fungus not with the snail with the food, from food herbs, the cold of the river snail, sliding profits encountered fungus is not conducive to digestion, so the two should not be the same food.

Those suffering from hemorrhoids should not be eating on the same fungus and the pheasant, pheasant small drugs, both with the food easy to induce bleeding hemorrhoids.
Fungus should not be the same with the duck food, wild duck is sweet and cool at the same time easy to indigestion.

Egg: egg can not saccharin, soy milk, rabbit meat with the food.

Fruit pancake roll

09091184920478
Originally uploaded by tequila jam

Ingredients: Flour

Accessories: Canned Mixed Fruit (cherries, apples, pear, peach), eggs, honey

Seasoning: skimmed oil, baking powder, milk

Cooking methods:

1, the flour, eggs, honey, milk, tune into a paste, add a little baking powder Stir for five minutes after the placement will be skimmed oil into the containers in the 5-10 minutes to make whipped cream can be changed to the viscous;

2, sitting pot ignition, heat, into the batter into a pot pie out golden Jian Zhi;

3, the fruit chopped, butter rubbed bread rolls can be eaten on a roll.

Characteristics: golden yellow color, combined with the taste of fruit and honey can be said that a great delicious dishes.

Ying Shan-slip meat

10158333963
Originally uploaded by tequila jam

Cuisine and effectiveness: Hubei cuisine

Craft: Qing cooking

Ying Shan slippery meat production materials:

Ingredients: 750 grams fat fat meat

Accessories: egg 100 grams

Spices: pepper 2 grams, 5 grams of salt, soy sauce, 5 grams, shallot 3 grams, starch (broad bean) 13 grams, ginger 5 grams, vegetable oil 30
Grams, 3 grams MSG

Ying Shan slippery meat characteristics:

Oil lubrication smooth, soft rotten mellow, fat but not too sweet, flavor Meaningful.

Ying Shan slippery meat practices:

1. Pork Wash peeled, cut into 2 cm square block, with water soak for 10 minutes remove the drain, Sheng
In the bowl;

2. Pork been added to salt, monosodium glutamate 2 grams, ginger, starch slightly mixed, plus knock into the bowl of eggs, mix well
Sizing;

3. Wok stir on the set, the next hot vegetable oil till the Qi Cheng will be Meat Loaf disperse the pot, about deep-fried for 10 minutes
Until golden brown, pour into a colander in Lek to oil;

4. Meat Loaf cooler yards in the bowl after the last cage stir about 1 hour steamed out into the soup plate buckle;

5. Wok stir on the set, the next 200 ml meat soup, soy sauce, MSG with burning;

6. Shaofei be after the pan from the hook end of the fire flow qian add chopped green onion, pepper, pour in the Meat Loaf on the branding for clean wok.

Ying Shan slippery meat production tips:

1. Pork soaked, it should be peeled and washed, drain water, in order to starch paste uniform pulp;

2. Wok fried, you should blow-by-block the pot about 10 minutes, to color Huang Liang, Ruannen soft waxy as well;

3. Soup taste to side against the pan from the fire in order to achieve Zhinong delicious, meat imported lubrication, oil but not greasy;

4. Because there have been deep-fried the system processes, the need to prepare 1000 grams of vegetable oil.

Food-phase g

Fat fat meat: Pork is not appropriate to Jaume, licorice, crucian carp, shrimp, pigeon, snail, almonds, Donkey, sheep, goats
Liver, parsley, soft-shelled turtles, caltrop, buckwheat, quail meat, beef with the food. After the consumption of pork should not be a large number of tea.

Eggs: the goose with the water damage the spleen and stomach; and rabbit meat, with fresh persimmon cause diarrhea; the same time, not with the soft-shelled turtles, carp, milk, tea with the food.

Spicy Chicken

20091127162724806
Originally uploaded by tequila jam
Material:

Chicken 1, Pixian bean, dried chili, pepper, vegetable oil, salt, monosodium glutamate, onion, ginger, chili oil, soy sauce, vinegar, sesame oil, cooking wine.

Practices:

Discharge opening hacked chicken pieces, chicken nuggets with added wine, soy sauce, salt, monosodium glutamate, onion ginger mixed uniformly tasty. Heat the oil into the chicken pot deep fry fish out off after birth. Vice-fried once again, deep fry in the red. Discharge less than the oil into the pot pepper, dried chili stir-fry, add a small amount of Pixian. Add chicken stir fry, add onion ginger, salt, monosodium glutamate, saute wine after the place, pouring chili oil, sesame oil, stir fry evenly on the fire can be.

Invincible Lo Mei - Xiang Lu Ya clavicle

Small Restaurant on Rong Mueang Road, Bangkok
Originally uploaded by Ian Fuller

The meal before to express my gratitude to Kazakhstan under the. This time do not say thank you, from one month do not feel that self-kindness.



Article on the Bo-wen to eat crabs, which received so much. . .

To thank the support of faithful Bo

Thank netizens click to read

Sina also like to thank the Food editor commend it out, so that so many people to see

. . .

A simple "thank you" word is too weak to express the feelings of this moment I can not, ha, um, um, I, I, I. . .

Not much that language can not, 咱 all rest assured that where a ~ ~

Thank you!



(^_^)(^_^)(^_^)(^_^)(^_^)(^_^)(^_^)(^_^)(^_^)(^_^) (^_^)(^_^)(^_^)(^_^)(^_^)



Continue serving, today's popular to Luya collarbone.



Wuhan eat clavicle also a few years ago, and when the week gradually outweighed the black duck, the duck clavicle in Wuhan, the status of the hearts of encroaching upon the duck neck.

In particular, some experts point out that eat duck neck are more prone to lymphoma, the clavicle position in my mind has increased a lot.

Lo mei addiction. . .



Words, their own cooking, she began eating the Koumen of becoming. Often will be calculating how much money to do this themselves? Many benefits that make their own?

Oh, Take the duck collarbone, said supermarkets and sold in more than five fresh catty, and lo mei shop after processing has changed twenty or thirty pound blocks, and profits ah. . .

Down with profiteers. . . Or from a really comes home Daoteng a halogen. Also by a taste of self-adjustment, clean and delicious and cheap, and serve three more good!

And again, Lu Cai's really convenient, three small steps on the OK



Luya collarbone three steps:

The first step, production and lo mei package: Prepare peppers, Sichuan peppercorns, star anise, fennel, Geranium, Angelica, Xiangsha, cinnamon, good tea bags. (Please do not be misunderstood my picture ah, I think that package to the, tea bags, no more, greedy Jin came on the material directly to children lost in the pot)


The second step, Cheuk water. : To Ap Cheuk collarbone after water rushed outside Xue Mo.


The third step is halogen: Guo Lifang amount of water, into the lo mei package, plus mature oil, vinegar, soy sauce, Lee Kum Kee sauce, rock sugar, chicken, salt, and cook until fragrant halogen material out, the next good water ducks into Cheuk clavicle. The fire boil, a small fire to Shulan halogen.


This step inside, because duck is too lean clavicle Rourou, there is no oil, I am a bit mature oil Youwang brine Riga, if the block of pork belly with brine discharge will be better.



PS: Special note, the halogen good collarbone will not immediately remove and come on so cool and soaked in brine put inside will give lo mei is greater. And that such material out of Rourou will not taste better.

The first and third step, the added seasoning can be adjusted according to taste from the one, I used a picture where all of the material, when that is not enough hot brine, but also under a lot of red pepper.

Pig spinal

09022310447881
Originally uploaded by tequila jam

Ingredients: Pig spine.
Ginger, scallion stalk (called Beijing onion or green onions), aniseed, pepper, cinnamon, fennel, geraniol, sugar, soy sauce, vinegar, oil, salt.


Operation:
1. Pot boil water, the water will be opened Zhuo launched the spine, and then a little vinegar to open spots, cover the lid cook 3 minutes. Remove the bones.

2. Bottom oil pan put some oil into the hot sugar take six, and then keep stirring sugar, sugar, color black smoke just need to go straight into a lot of water.

3. After the pot of water can be added to ginger (peeled, take block and then shoot, remember to slice), light blue (cut into sections, film), aniseed, pepper, cinnamon, fennel, geraniol. Water, open, join the spine. Amount of soy sauce and then add, salt.
4. Open water, after 5 minutes off the small Simmer 30 minutes, turn off the heat simmered 5 minutes. Pan-sheng basin.


* Nutritional Value: Ribs - pork ribs to provide the necessary physiological activities of high quality protein, fat, in particular, can be rich in calcium to maintain bone health. Most people can eat

Tomato beef stew

20091127162724806
Originally uploaded by go diet

Material: tomatoes 250 grams, 200 grams of cooked beef, flour paste 5 grams, 20 grams of lard, a little aniseed, diced green onion, ginger 5 grams each, soy sauce 15 grams, sugar 25 grams, 10 grams of cooking wine, water, starch, 15 grams, broth 100 grams.



Features: Bright color, sweet and sour salty mouth, bad fat is not greasy.



Operation:

1. First beef, cut into 3.5 cm wide and about 3 cm pieces, tomatoes washed, remove stalks, diced.

2. Wok by putting up a base oil, deep fry the aniseed maroon, put onion, ginger and cook in soy pan fried noodles sauce, add broth, salt, place beef, fire by 4 minutes or so, came alive again in tomatoes, sugar, and then rely on the fire moment, water starch, starch, Britain even after the pan fried.

Rice Meat

2009101683830601
Originally uploaded by go diet

Ingredients:

Ingredients: dog meat, 1,000 grams

Accessory: ginger 20 grams, apple 2 grams

Seasoning / Marinade: Lilac 2 grams, 1 gram of water, nitrate, Angelica 2 grams, star anise 10 grams, 15 grams of salt, cumin 5 grams

Characteristics: dog color Nenhong, Su Lan tasty, delicious pure taste.

Operation:

(1) dog meat cut into four large pieces and put it into cylinder, add fresh water inundation, soak about 8 hours, remove the bloody, take out wash and put it into pot, add the meat with water flooded an area of about 3 cm, put salt, ginger film.

(2) Octagon, grass and fruit, cloves, fennel packed in bags, the truss mouth, on the pot, add water, nitrate in water, stir Shaofei, skim foam, use a small fire about a half an hour until the meat and fish out Sulan Serve hot Tiqu bones.

(3) food when making Shou Si films or transfer to a plate Serve sliced.

Steamed rice

2009101784559321
Originally uploaded by go diet

Cuisine and effectiveness: Hubei cuisine blood pairs make up recipes indigestion spleen Appetizer recipes recipes recipes irregular menstruation

Technology: Steamed

Steamed rice wine production materials:

Ingredients: Hen 1000g

Accessories: mushrooms (fresh) 50 grams, 10 grams soaked bamboo slices

Seasoning: MSG 5 grams of salt 10 grams, shallot 10 grams, starch (broad bean) 13 grams, ginger 10 grams, 25 grams of vegetable oil, glutinous rice
Wine 100g

Steamed rice wine features:

Meat Su Lan mellow, rice wine, juice, like nectar, fragrant aroma.

Rice wine steamed practice:

1. The hen (Xiaogan yellow hen) slaughter to the hair, wash from the back cut open to internal organs;

2. Mushrooms remove stalks, wash, slice;

3. Soaked bamboo slices with blisters hair, clean slice;

4. Collate the chicken shape, the next pot boiling water 2 minutes remove and Billy;

5. First the chicken inside and outside the body cast salt, and then cast a rice wine sauce;

6. Onion ginger washed pine shoot seven grams of ginger, spring onion and 9 grams of rolled into onion junction;

7. Shoot loose ginger, green onions into the chicken with the knot pickled deemed as tasty;

8. The remaining ginger mince, shallot cut into sections;

9. Yanhao the chicken cages to stir boiling water into the steam 1 hour and 30 minutes, until chicken out into the plate when the Su Lan
Set in a good type;

10. Wok stir on the home Heat, pour vegetable oil 15 grams, the next ginger, mushrooms, winter bamboo shoots stir-fried a while,
Pour the sauce then steamed, then add the remaining rice wine, juice and salt, monosodium glutamate taste good tune with the burning;

11. Shaofei until after the wet starch thicken, sprinkle with scallion, clean wok pour in the chicken body, Lin Ru-Ming a little oil that is
Cheng.

Steamed rice wine making tips:

1. The best selection of wine produced in Hubei Xiaogan and Chickens;

2. Rice wine, pickled when continuous flip, so down-penetration in chicken;

3. Transfer to a plate when the attention of modeling.

Fin with rice

20081128164259327
Originally uploaded by go diet

Ingredients: water, fat shark's fin, the old mother hen, Lao Ya, Jinhua ham, lean pork, white rice, salt, monosodium glutamate, sugar, chicken powder, onion ginger, cooking wine, saffron

Production:
1, shark's fin water, old chicken, Lao Ya, lean pork, chicken soup made from cleaned.

2, shark's fin with chicken soup to low heat by the soft (8 hours).

3, relying on a good shark fin soup plus, Jinhua ham, chicken powder will be washed thick soup.

4, shark's fin into the casserole, the original soup, salt, MSG, chicken powder, sugar, after seasoning into the shark's fin, the casserole with the Teppanyaki open and serve with white rice.

Soy sauce bitter gourd

2009101784359364
Originally uploaded by go diet

Ingredients:

Bitter gourd 500 grams, tempeh 1 tablespoon, garlic, sugar, soy sauce, salt, chicken powder and water, the amount of starch.

Operation:

1, will be bitter to Goity, flat Generative two to flesh, cut into large thick slices tempeh cut Suimo.

2, frying pan get angry, add about 3 tablespoons of oil till the Liucheng hot, into the bitter gourd slices Jianzhi sides golden yellow, and then depositing half a glass of water, add chicken powder, soy sauce, tempeh, salt, sugar, garlic, with the fire till the soup is thick, the water starch thicken, you can clean wok.

Braised fish tile

20091015813648740
Originally uploaded by go diet

Cuisine and effectiveness: Hubei cuisine recipes young athletes spleen Appetizer recipes recipes recipes malnutrition

Technology: roast

Braised fish tile production materials:

Ingredients: 500 g herring

Accessories: fungus (water-fat) 25 grams of starch (broad beans) 20 g

Seasoning: vinegar 25 grams, 5 grams of rice wine, salt 2 grams, 5 grams of sugar, soy sauce 30 grams, shallot 25 grams, MSG 2 grams, ginger 25 grams, lard (refining) 40 grams

Braised fish tile features:

Steak Euryale ferox juice bright, Ruannen thoroughly flavor, mellow smooth, Xian Xian delicious, slightly sweet and sour.

Braised fish tile practices:

1. Herring slaughter rule the net, on-chip to take the middle of fish washed into the oblique film grain leather Ji about 10 knives, two cast a little salt, rice wine pickled;

2. Wash onion ginger, spring onions and cut into sections, ginger mince;

3. Black fungus clean, spare;

4. Wok stir on the set, till the Qi Cheng Shuzhu You pour hot, add steak fry 3 minutes, until golden brown remove and Lek to oil;

5. I left the original pot in the oil moved to the fire, under the ginger, add pork soup 250 ml, black fungus, soy sauce, vinegar, sugar, steak burned 5 minutes;

6. Until soup is thick, when placed in glutamate concentration, wet starch, starch, transfer to a plate Serve sprinkled with scallion clean wok.

Braised fish, the production of tile tips:

1. Burn pot when pouring juice Akira, to make it tasty, to avoid the paste at the end. Lin Ru wet starch, spoon slowly pushed his hands, so that starch
Gelatinization, so that Ming-liang qian juice;

2. Because there have been deep-fried the system processes, Shuzhu You need to prepare 500 grams.

Food-phase g

Herring: herring bogey and plums with the water; herring hanged cattle, Yang You frying; not with the Nepeta, Atractylodes, the herb with food.

Fungus (water-fat): Fungus not with the snail with the food, from food herbs, the cold of the river snail, sliding profits encountered fungus is not conducive to digestion, so the two should not be the same food.

Those suffering from hemorrhoids should not be eating on the same fungus and the pheasant, pheasant small drugs, both with the food easy to induce bleeding hemorrhoids.
Fungus should not be the same with the duck food, wild duck is sweet and cool at the same time easy to indigestion.

Starch (broad bean): broad beans should not be eating on the same with the snail.

Coprinus comatus bacon

2009101583648740
Originally uploaded by tequila jam

Ingredients:

Coprinus comatus 100 grams, 100 grams of salt pork, ginger 10 grams, onion 10 grams.
Seasoning: peanut oil 30 grams, salt 5 grams, 10 grams of monosodium glutamate, sugar 5 grams, 10 grams of oyster sauce, soy sauce, Wang 10 grams, wet starch amount, sesame oil 5 grams.

Operation:

1, Comatus slices, salt pork, and washing it again, cut into thick slices. Note: (pickled salt pork is: First the pork washed, cooked, picked up, hot-dip cast salt, marinate for 3 hours available). Ginger slices, spring onions cut long segment.

2, burning oil in pan, add Coprinus comatus, salt fry until fragrant, pour unused.

3, pot a little fuel, the next ginger, salt pork and stir-fry until fragrant when dried, transferred to MSG, sugar, put Coprinus comatus, spring onion, stir fry several times, with the wet starch starch, sesame oil Serve Linru .

Pot roast chicken ^^

05052617178924
Originally uploaded by jl's recipe

Ingredients:

Tender chicken 1 (weighing about 750 grams), 100 grams of oil, eggs 4, cucumbers 25 grams, 50 grams of tomatoes, coriander 25 grams, flower amount of salt and pepper, cooking wine 10 grams, 8 grams ginger, salt, MSG, flour, starch, meat and feed the right amount.

Characteristics:

Golden in color, flavor Su-li tender, delicious taste buds.

Production Method:

(1) clean up the chicken, put a pot, add water, add meat and cook until 7-8 mature fish out material, remove the bones packed in tray, add ginger, MSG, cooking wine, the pot steamed, two sticky flour.

(2) egg broken by adding salt, starch, wine transferred into the custard.

(3) Roll the chicken in the flour stick better hang custard.

(4) Chao Shao put oil on the fire to the 5-6 into the heat, it will hang a good custard golden deep fry chicken, fish out oil control transfer to a plate, the cucumber, tomatoes, coriander washed change into different flower-shaped knife Circuit in 4 weeks. Hua Wei Die with salt and pepper and serve.

Ci Ba Fish

2009121184919970
Originally uploaded by jl's recipe

Marinated raw materials: grass carp 1 (about 2 kg) pepper 2 tablespoons (30 grams) salt 1 teaspoon (5 grams) ginger 10 dried red pepper 2 tablespoons (30 grams) minced garlic 2 tablespoons (30 grams) 1 large onion small the cooking wine 1 tablespoon (15ml)

Frying ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5 grams)
Method: 1) to the internal organs of grass carp to the scales after the clean water. To cut out the head, and then the fish cut into uniform small pieces of about 6 cm, placed in a large bowl. 2) Add onion, ginger and minced garlic. Use scissors to cut dried chili into the paragraph, and then poured into the pepper, cooking wine and salt, mix gently grasping evenly (be careful not to let the fish bone spurs hand). 3) Ban Hao grasping the fish with the seasoning with a sealed bag mouth sealed, after the refrigerator freezer room preserved for 7 days. 4) 7 days, remove the steak thawing Yan Hao (temperature is low, may be placed under the sun thaw, while the daily high temperature thawing). Thaw fish, to the semi-dry, it will be fish in spices stripped off and put it into a small bowl back. 5) The pot put a little oil, a small fire to heat Qi Cheng, the next fish fillet kang. (Kang Wuhan say, I think the English translation, it should be close to the meaning of fried). Kang to the double-sided golden fish, the fish out. 6) the small salted fish feed into the pot, add soy sauce, and sugar, and a little bit of cold water. Large fire 20 seconds later, the fish in the inverted Hui Guo, cover burn 2 minutes, open the lid closed fire juice into the pan before cooking and then a few drops of vinegar to upgrade to keep the delicious steak. Sheng late sprinkle some sesame seeds.

Ginger hot bowl of chicken appetizer

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Originally uploaded by jl's recipe

Ingredients:

Chicken 1, 6 grams of salt, 10 ml of wine, pepper, 0.5 g, monosodium glutamate 0.5 g, diesel oil 15 grams, 5 ml of vinegar, soy sauce, 7 milliliters, starch and 4 grams, ginger m 2 ml, soup, 100 grams.

Characteristics: color Hongliang, Jiangcu fragrant, tender chicken meat quality.

Operation:

1. Will be processed into the old Chicken soup pot to cut fish out after birth, water showers into a bar that, Ma Fang Yu bowl (skin down).

2. Paisui chop the ginger paste, chicken stock filter used in the soup by adding salt, MSG, after tasting the chicken into the bowl.

3. Remove the chicken cage to steam for 10 minutes. Pour the soup bowl to another stand-by. Chicken buckle on the disk.

4. Pot lit into the base oil, the next low heat meters into the ginger stir-fried, pan before the balsamic vinegar, red You Po in chicken meat balls.