Orange juice Squirrel fish
Features:
Fine knife work, bright color, unique taste, realistic shape.
Ingredients:
41 grass carp html, 2 egg yolks, 300 grams of walnuts, and 30 grams of ginger juice.
seasoning: 100g of Jinba orange juice, 430g of custard powder, 50g of honey, 30g of rock sugar, appropriate amount of salt and starch. Produced by
:
1. Slaughter and clean the grass carp, remove the bones and cut the meat.
2. Add the modified fish flavoring and egg slurry, add Jima custard powder and pat powder and arrange it into a squirrel shape.
3. Heat oil in a pan until it reaches 50% temperature. Fry the fish into the pan until it is golden brown and has crispy skin. Pour out the oil to control the oil and arrange it into shape.
4. The walnuts are fried in syrup to make walnut hills, which are used for decoration.
5. Wash the pot, add a little water, then add ginger juice, orange juice, rock sugar, honey and other seasonings, bring to a boil, add a small amount of glazed gravy, pour it on the squirrel, and serve with walnuts for decoration.
Tea mushroom mixed with razor clams
Ingredients:
100g razor clams, tea tree mushrooms 50g, 15g minced millet and pepper, 10g coriander section, shallot section, appropriate amounts of salt, chicken juice, oyster sauce, sugar water, pepper oil, spicy oil, red oil and carp brand rapeseed oil.
Preparation method:
1. Put the razor clams in a basin of water and feed them until they are spit out and remove the dirt. Then scald them with warm water and remove the internal organs. Clean the meat and put it into a boiling water pot to cook. Take it out and cool it, then put it in ice water and freeze it for later use. In addition, wash the tea tree mushroom, cut off the head and tail, take the middle section and tear it into shreds, then fry it in hot oil until it is dry and fragrant, take it out and drain the oil.
2. Put the chilled cooked razor clam meat and fried shredded tea tree mushrooms in a basin together, add coriander knots, shallot knots and millet pepper minced, add salt, chicken juice, oyster sauce, sugar water, pepper oil, spicy oil and red oil, mix well and serve.
Description: Spicy oil is made by burning Carp brand rapeseed oil to 150℃, then pouring it into a basin with dried chili peppers and red peppercorns.
Eight Banners Eggplant
In this dish, Guangdong eggplant is first fried and then soaked. It is tender, soft and glutinous, and especially delicious.
Batch pre-made:
1, 1500g of eggplant, washed, no need to peel, cut directly into 3 cm long segments.
2. Heat a wide pan of oil to about 170℃, pour in the eggplant segments in batches and fry for about 1 minute. Remove and drain the oil, then pour it into a tray covered with oil-absorbing paper to absorb excess oil, and then pour into a large In the crisper, add 200g of bell pepper segments, 200g of Hangzhou pepper segments, 180g of chopped garlic, 150g of peeled fresh rice, 130g of parsley segments, 100g of coriander segments, add flavoring juice to cover the eggplant segments, mix well and marinate for 2 hours to infuse the flavor.
Dish-taking process:
Take 300 grams of marinated eggplant segments and an appropriate amount of auxiliary ingredients, put them on a plate and serve.
Sauce:
250g rice vinegar, 160g Donggu Yipin fresh soy sauce, 65g oyster sauce and mix thoroughly.
Production key:
During the process of frying eggplant , the oil temperature should be maintained at 170℃~200℃. If the oil temperature is too high, the eggplant segments will be too soft and the flavor will disappear; if the oil temperature is too low, the eggplant segments will absorb a lot of oil and the taste will not be refreshing.
