One: Cold Three Shreds
Ingredients: white radish, carrot , cucumber, sesame oil, salt, sugar, red oil. (You can replace lettuce, tofu skin, and vermicelli)
Production method: 1. Clean the raw materials. Peel white radish and carrot and set aside. Then cut the carrots, white radish, and cucumber into shreds. Soak with sesame oil.
2. Then put the three shredded shreds on a plate, add all the seasonings
3, and mix well. It is a convenient and refreshing side dish.
Two: Braised fish
Ingredients: Seabass , appropriate amount of pork belly, appropriate amount of coriander, appropriate amount of Sichuan pepper, 3 star anise, dried shiitake mushrooms 4 pieces, appropriate amount of winter bamboo shoots , appropriate amount of flour, 2 tablespoons of cooking wine, appropriate amount of chicken essence, appropriate amount of salt, and appropriate amount of rice vinegar.
production method: 1. Prepare materials. Prepare a bowl of water starch, fry a little pepper oil, prepare sliced pork belly, winter bamboo shoots, mushrooms, garlic cloves, ginger slices, green onions and minced coriander.
2. Cut both sides of the seabass with a straight knife, starting from the thickest part of the back meat, with an interval of about one centimeter between each knife, and cutting to the fish bones.
3. Sprinkle some dry flour on the body of the bass and powder the body to help fix the shape of the fish.
4. Turn on the heat and add a spoonful of oil to the hot pan. When the oil is 70% hot, add the seabass and fry it. Gently shake the pan while frying to ensure even contact between the oil and the fish.
5. After frying the fish until it is golden brown, you can start frying the other side. After frying, take it out and set aside.
6. Leave a little oil in the pot, add pork belly slices, and stir out the fat in the pork belly.
7. Then add three star anise and a few dried Sichuan peppercorns. When the meat gradually becomes dry, add garlic cloves, ginger slices and green onion segments. After sauteing until fragrant, add winter bamboo shoots and shiitake mushrooms and stir-fry together.
8. After stir-frying for a few times, add the fried seabass, pour in soy sauce, cook along the edge of the pot, then add two spoons of cooking wine and rice vinegar, add boiling water to half of the fish body, add salt, sugar, and finally Add dark soy sauce to adjust the color, cover the pot after boiling, and simmer slowly over low heat.
9. When it is almost cooked, open the lid and turn to high heat to reduce the juice. Add three tablespoons of water starch to thicken the soup and a little pepper powder. It is ready to serve. After putting it on a plate, sprinkle some chopped coriander.
Three: Peanut pig trotters
Ingredients: pig trotters, peanuts, water, astragalus , ginger, green onions, Codonopsis pilosula, cooking wine, salt, aniseed, peppercorns.
Production method: 1: Take out the pig's trotters that have been cut into pieces beforehand, then put cold water into the pot and boil to remove the foam.
2: After the fire is boiled, remove the blood and remove the pig's trotters when they change color.
3: Prepare onions, ginger, aniseed and peppercorns. Then put the pig's trotters that are over water into a small pot.
4: Add onions, ginger, aniseed, peppercorns, Codonopsis pilosula, astragalus root, peanuts, and salt. Then add cooking wine and water, just enough to cover the pig's trotters.
5: Then cover the pot, add water to the electric stew pot , and start simmering
6: About two and a half hours, keep warm for another hour, and then it's done.
feels like everyone is reading.
[心][心][心][心][心][心]
