1, materials: Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (chopped), shallots 1 root (chopped), oil, salt and chicken essence.
2. Put oil in the pot, heat it and push it away with a shovel.
3. Stir fry the crucian carp.
4. Fry until the fish changes color, and add 1 bowl half water! A bowl is your bowl of fish soup. Add ginger and garlic
5. Cover the pot and cook for 20 minutes on medium heat. The soup turned white. If there is enough time, put in 2 bowls of water and simmer for 2 hours after the fire is boiled. At this time, the fish are all dissolved in the soup, which is more beautiful.
6. Add appropriate amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. Fresh!
Second, stewed mushrooms with chicken:
Ingredients: 750g- 1000mg broiler and mushroom (prepared according to personal preference).
Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar, cooking oil and cinnamon.
Exercise:
1. Wash the chicken and chop it into small pieces;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.
Third, Fuyuan decoction
Sichuan cuisine
The mutton is tender and smooth, and the soup is fresh, which has the effect of warming in the middle and warming in the lower.
raw material
500g lean mutton, japonica rice100g. 50g of Chinese yam, 20g of minced meat, 0/0g of dodder/kloc, one sheep spine and two walnuts. 3 shallots and 10g ginger? /TD & gt；
manufacturing process
Cut the sheep spine into several pieces and wash it. Wash the mutton, put it in a boiling pot to drain the blood, and then wash it. Wrap yam and other medicines with gauze, mash ginger and onion, and cut mutton into strips. Put the above food and medicine into a casserole at the same time, add a proper amount of water, boil over high fire, skim off the floating foam, add pepper, star anise and cooking wine, and take out? Greedy provinces =? Hey? Hey? Vendor Wei holds an umbrella?
Fourth, clear soup before white.
Shandong cuisine
Featured bird's nest is as white as snow, pigeon eggs are shaped like willow leaves, the soup is clear and crystal clear, and the taste is fresh and mellow.
raw material
White bird's nest 100g. 50g ham, pigeon eggs 100g, 25g coriander. 5 grams of refined salt, Shaoxing wine 10 gram, monosodium glutamate 1 gram.
manufacturing process
Wash the bird's nest with warm water, stew it in 90% hot water for 3 hours, take it out, pat it gently to remove fluff impurities from the bird's nest, wash it with clear water, soak it in alkaline water 1 hour, rinse it with warm water after the alkaline water rises, tear it into filaments, and soak it in clear water. Cut the ham into small elephant-eye pieces, and chop the ham into filaments for later use. Take 12 spoon, spread a thin layer of oil on it, put pigeon eggs into the spoon respectively, put ham slices and coriander leaves into the spoon respectively, steam them in a cage and take them out, thus obtaining the "willow pigeon eggs". Take out the bird's nest and control the water content. Add clear soup to the wok. Boil it and put it in the bird's nest. Take it out and put it in a soup bowl, put shredded ham and coriander leaves on it, and then put willow leaves around the bird's nest to steam pigeon eggs. In addition, pour the clear soup into a clean pot, add refined salt and Shaoxing wine, boil and skim the floating foam, and add monosodium glutamate. Gently pour it into the bowl from around the bird's nest.
5. Lotus becomes auspicious
Materials: Lentinus edodes 10 venetian blinds 10 Nostoc flagelliforme slices.
Material A: 4 lotus seeds, 4 red dates, 4 Chinese angelica and 2 Chinese angelica.
Material b: plain salt sesame oil.
Exercise:
1. Soak mushrooms in soft water, wash them, and stir-fry. Slice venetian blinds and saute until fragrant.
2. Wash Nostoc flagelliforme and set aside.
3. Pour a proper amount of water into the pot to boil, then add material A, method 1 and 2, and material B, and steam for 60 minutes.
Iced tomato juice
Ingredients: 1 kg tomato, 1 red bell pepper, 3 basil leaves, 1 spoonful of Xeres coffee, salt and pepper.
Features: cool and refreshing
Gourmet: Zhejiang
Operation:
1. Wash tomatoes, remove seeds, put them in a blender with diced red bell peppers, and then add coffee and stir together.
2. Add salt and pepper and put it in the refrigerator to cool. Take it out and put basil leaves on the surface when drinking.
Seven, the prince and the dancer pot
Ingredients: sea cucumber 100g, chicken wings 400g, lettuce, salt 10g, monosodium glutamate 2g, Shaoxing wine 15g, white pepper 0.5g, soup 1500g, onion 20g, ginger slices 10g.
Features: Chicken wings are crispy and nutritious.
Gourmet: Guangdong
Operation:
1. Cut off both ends of the chicken wings, leaving the middle part. After the flight, remove the bones (be careful to keep the chicken wings in their original shape). Remove sand intestines from sea cucumber, wash, cut into pieces and cut into chicken wings.
2. Put oil in the pot and heat the onion and ginger until fragrant. Add Shao wine, soup, salt, white pepper, monosodium glutamate and chicken wings into the stew, and steam in a steamer until the chicken wings are cooked.
3. Add the washed lettuce to another stew, add the chicken wings, pour the raw juice and steam for 10 minutes.