Taste: Fish-flavored technology: grilled fish-flavored eggplant strips. Material: main ingredient: eggplant (purple skin, long) 400g.
Accessories: pork (thin) 100g, auricularia auricula (water hair) 15g, onion (white skin) 15g, winter bamboo shoots 15g, pepper (red, sharp and dried) 5g and starch (corn) 45g.
Seasoning: salad oil 120g, onion 10g, garlic (white skin) 5g, ginger 5g, salt 4g, monosodium glutamate 2g, cooking wine 15g and soy sauce 10g. Features: Deep red in color, rich in fish flavor and ripe. Teach you how to make fish-flavored eggplant strips. How to make fish-flavored eggplant strips delicious? 1. Peel the eggplant and cut it into strips 3.3 cm long, 0.69 cm wide and 0.7 cm thick.
2. Slice lean meat;
3. Auricularia is made of water, and everything is half;
4. Slice the onion;
5. Cut the winter bamboo shoots into ribs;
6. Cut the dried red pepper into chopsticks-sized squares;
7. When the oil in the pot is heated to 70% heat, dip the tomato strips in a thin layer of starch, fry them in the oil and take them out, and control the oil;
8. Start another pot fire, add base oil, and then add onion, ginger and garlic;
9. Then add the meat slices and fry them until they turn white;
10. Add onion, auricularia auricula, winter bamboo shoots and dried peppers and stir-fry for fragrance;
1 1. Add thick fresh crucian carp soup, refined salt, monosodium glutamate, Shaoxing wine and soy sauce to make it delicious;
12. When the soup is boiling, thicken it with starch, add tomato strips, turn it over and hang it evenly;
13. Pour in oil and sesame oil and serve. Tips for making fish-flavored eggplant strips: This product has a frying process, and it is necessary to prepare about1000g of salad oil and about 200g of fresh crucian carp soup.
Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
The practice of tearing cabbage by hand introduces the cuisine and its function in detail: home-cooked recipes, recipes for delaying aging, recipes for preventing cancer and arteriosclerosis.
Taste: salty and sour. Process: stir-fry cabbage. Ingredients: Ingredients: 300g of Chinese cabbage.
Seasoning: garlic (white skin) 5g, scallion 10g, vegetable oil 15g, salt 3g, monosodium glutamate 2g, chicken essence 2g, soy sauce 5g and vinegar 10g. Features: crisp and slightly sour, delicious. Teach you how to make hand-torn cabbage, how to make hand-torn cabbage delicious 1. Tear the cabbage by hand, shred it into large pieces, and water it for later use;
2. Stir-fry the tea oil and garlic slices, and stir-fry the cabbage with water;
3. Continue to add seasoning and broth to boil, thicken, put into a dry pot and sprinkle with onions. The practice of sweet-scented osmanthus pumpkin pie introduces the food and its functions in detail: fine staple food, old people's diet, anti-aging diet and anti-cancer diet.
Taste: Sweet technology: soft fried sweet-scented osmanthus pumpkin pie. Ingredients: pumpkin 600g, glutinous rice flour 600g.
Accessories: Osmanthus fragrans 35g.
Seasoning: sugar180g, peanut oil120g. Features: this cake is crisp outside and sweet inside, with good palatability. Teach you how to make sweet-scented osmanthus pumpkin pie and how to make it delicious 1. Washing pumpkin, peeling, digging pulp to remove seeds, and washing;
2. Make pumpkin puree for later use;
3. Put the glutinous rice flour into the pot, add sugar and osmanthus, and mix well;
4. Pour a proper amount of water into thick paste;
5. Add pumpkin puree and mix well;
6. Pour peanut oil into the pot, heat it, scoop in the batter, turn it by hand, and fry the other side after frying thoroughly;
7. When both sides are browned, remove them and put them on a plate, and eat them while they are hot.
Tips-Health Tips:
If diabetics follow this recipe, please remove the sugar from the seasoning.
The practice of tomato cauliflower introduces the cuisines and their functions in detail: the recipes for delaying aging in private kitchens, hyperlipidemia, anticancer and arteriosclerosis.
Taste: sweet and sour technology: cooked and fried tomato cauliflower production material: main ingredient: cauliflower 400g.
Seasoning: starch (pea) 15g, salad oil 40g, tomato sauce 70g, sugar 20g, salt 3g, monosodium glutamate 1g and vinegar 5g. The characteristics of tomato cauliflower are bright red, sweet and sour, crisp and tender. Teach you how to cook tomato cauliflower, and how to cook tomato cauliflower is delicious 1. Break cauliflower into small pieces, wash it with clear water, blanch it in boiling water until it is broken, and take it out and control the water for later use; Starch is added with water and stirred evenly to make water starch.
2. Put 25 grams of salad oil in the spoon, add tomato sauce and stir fry, add sugar, water, monosodium glutamate, refined salt and vinegar to adjust the taste, thicken it with water starch after boiling, add cauliflower when cooked, turn the spoon over and pour the remaining salad oil out of the spoon. The method of stewing Rana chensinensis in soy sauce introduces the cuisine and its effects in detail: Northeast cuisine anti-aging prescription, nourishing yin prescription, strengthening waist and tonifying kidney prescription, and yizhi Jiannao prescription.
Taste: Sauce-flavored craft: stewed Rana chensinensis. Material: Main ingredients: 600g wood frog.
Seasoning: 15g shallot, 10g ginger, 15g coriander, 30g lard (refined), 40g yellow sauce, 5g sugar, 10g vinegar, 15g cooking wine, 5g pepper, 3g star anise, 2g monosodium glutamate, etc. Teach you how to make a braised wood frog, which is delicious no matter how it is cooked. 1. First knock out each live wood frog (Rana chensinensis), take out its internal organs from its mouth, peel off its skin, chop off its claws, then tie it with a string and wash it;
2. Add chicken soup to the spoon, add pepper, star anise, onion and ginger slices, cook for 5 minutes, add the tied wood frog, cook for 15 minutes, take it out, put it in a round plate with head facing outwards and abdomen facing upwards;
3. Heat the cooked lard in a spoon, stir-fry the sauce, add vinegar, sugar and monosodium glutamate, then push the Rana chensinensis into the spoon and simmer it with low fire;
4. Stew for about 15 minutes. When the soup is 65,438+0/5, thicken it, stir fry with a spoon, drop sesame oil into the plate and put a pinch of coriander in the middle. The key to making Rana chensinensis in sauce: 1. Female forest frog should be selected. Male Rana chensinensis is small, has no frog oil, and has poor nutritional taste.
2. If this dish is fried, it will lose its fresh and tender characteristics and is not suitable for use. The sauce needs to be boiled. The thickness is moderate, the juice is collected by fire and the color is bright.
Tips-Health Tips:
The oviposition gland of female China Rana chensinensis is named Rana chensinensis oil, which is not only nutritious, but also has medicinal effects. Regular eating can tonify deficiency, strengthen body, tonify lung and kidney, which is a rare treasure.