〖〖〗晚星晚 〗
〖Ingredients〗
1 1 greenfish, 2 tablespoons of rice wine, 1 green onion, 1 small piece of fresh ginger, 1 tablespoon of fine salt, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar, 2 tablespoons of peanut oil.
〖Operation〗
1. Scrape the green fish scales, cut off the internal organs, remove the head and tail, cut into two pieces to wash, put them in a bowl, add rice wine and salt and sprinkle evenly.
2. Remove the roots of the onion, wash, cut half into pieces, and cut half into pieces; wash the fresh ginger and cut into slices, and cut half into pieces.
3. Put the green onion slices and ginger slices into fish bowl , put them in the pot and place them on the heat. After steaming them over high heat and steam them in water, take out the fish bowl, remove the green onion slices and ginger slices, remove the fish bones, and peel off the fish skin at the same time, put the fish meat into a clean cloth bag and squeeze it dry.
4. Take a wok and heat it on the heat, pour in sesame oil, and after the oil is hot, add chopped green onion, minced ginger, soy sauce, and sugar, and stir-fry to make a sauce.
5. Take a wok and heat it on the heat, pour in peanut oil, so that oil is stuck around the bottom of the pot. After the oil is heated, put the fish into the pot and spread it slowly, roast it slowly over low heat, and stir-fry with a spatula. When the water will dry, the fish meat fibers are separated and fluffy, quickly pour the sauce made of minced ginger, chopped green onion, sugar, sesame oil, soy sauce, etc., and then stir-fry until dry, then take the pot, cool and serve.
〖Efficacy〗
Yufeng is rich in nutrients, fresh and palatable, and can be stored for a long time.
〖Winter vegetable bun〗
〖Ingredients〗
〖Ingredients〗
750 grams of noodles, 50 grams of sugar, 150 grams of lard, 375 grams of pork, Winter vegetable tender tips, 125 grams of soy sauce, 5 grams of fine salt, 2 grams of MSG, 10 grams of cooking wine, 10 grams of pepper noodles, 10 grams of minced ginger, 25 grams of chopped green onion, edible alkali , and an appropriate amount of sesame oil.
〖Operation〗
1.Chop pork. Wash the winter vegetables and cut them into fine powder.
2. Roast the oil in the pot until 50% hot, add 150 grams of minced meat and stir-fry, add cooking wine, winter vegetables, minced ginger, stir-fry well and put it in a pot, add raw meat, salt, MSG, sugar, soy sauce, pepper noodles, sesame oil, chopped green onion, mix well and make a filling.
3. Face the alkali, rub it into long strips, and squeeze it into 50 grams per 3 pieces, flatten it into a skin, wrap it in the meat filling, pinch the lace and seal it, put it on a cage and steam it on high heat for 15 minutes.
〖Efficacy〗
Winter vegetable is a famous specialty in Sichuan. It is tender and fragrant, delicious, has the effects of appetizing and enhancing appetite. Winter vegetable buns have white color and beautiful shape, strong filling and strong local flavor.
〖Yam barley and water chestnut porridge〗
〖Ingredients〗
yam 100 grams, barley and water chestnut , 50 grams each, and several red dates. A little sugar.
〖Operation〗
1. Wash the coix seed and water chestnuts and soak them in clean water for more than half a day; wash the yam and cut them into small pieces; wash the red dates and set aside.
2. Put the soaked coix seed and water chestnuts into a pot, add appropriate amount of water and boil. After about 10 minutes, put the yam and red dates in and cook together, and cook on low heat until they are cooked. Finally, add a little sugar to season and serve in a bowl.
〖Efficacy〗
This porridge can strengthen the spleen and stomach and is an ideal food for nourishing the stomach.
