The practice of fishing juice with cold sauce
Fresh squid with garlic sauce
Squid itself is delicious. Without any seasoning and barbecue sauce, it will give full play to the original flavor of squid seafood, and a few drops of lemon juice will be refreshing and delicious.
Raw materials:
Ingredients: squid larvae, about 4 taels per treaty.
Accessories: a homemade fish juice.
Exercise:
Peel the squid larvae and wash their eyes, then put them in a boiling water pot and blanch them with onion and ginger, then cool them, put them on a plate with a knife and pour the homemade juice.
Homemade fruit juice fishing practices:
Water 13kg plus millet, coriander, carrot, celery, onion and ginger. When boiled to 8 kg of water, add half a bottle of delicious, 2 bottles of steamed fish soy sauce, 2 bottles of light soy sauce, 1 bottle of seafood soy sauce, 4 liang monosodium glutamate and 5 liang chicken essence. Bring to a boil, stir-fry garlic with salad oil, and pour in 2 kg of juice.
Juice eye snail
Eye snails should not be soaked for too long. If it is soaked for too long, the ingredients will easily become salty. Hot and sour juice can remove the fishy smell of eye snails, and then pour the juice when serving, so that the ingredients are easier to taste.
Raw materials:
Ingredients: Oncomelania hupensis 150g, mung bean 50g, millet spicy 3g.
Accessories: homemade hot and sour fish juice 80g.
Exercise:
1. Thaw the snail in the eye, drain the intestinal juice and remove the fishy smell.
2. Cook mung beans with water and break them.
3. Finally, pour the eye snail and green beans into the homemade hot and sour sauce and soak for half an hour. Mix well, sprinkle with millet and serve.
Homemade hot and sour juice:
Mix 60g Meiji savory juice, 50g Meiji fresh spicy juice, 10g Meiji Shang Tang chicken powder and ginger slices, 300g homemade steamed fish black soybean oil, 40g balsamic vinegar, 20g Guangdong rice wine and 20g Zanthoxylum oil.
Pickled celery
This dish is easy to make and suitable for mass production.
Raw materials:
Ingredients: 500g celery.
Accessories: yellow peach 1, half of red pepper.
Making:
1. Peel off one side of celery, then put a flower knife on the opposite side, soak it in water and roll it up naturally.
2. Then add the yellow peach and shredded red pepper.
Squeezed mussel
Ivory mussels, also known as "sea bamboo shoots", belong to Phyllanthus of Mollusca and are particularly popular in recent years. They can be eaten in many ways, both cooked and raw. It can be made into squeezed mussels, which can be compared with salmon sashimi, and it is superior in terms of novel taste.
Raw materials:
Ingredients: mussel150g, cucumber 50g.
Accessories: homemade fish juice 100g.
Exercise:
1. Peel mussels, wash them, slice them, put them in ice water, and refrigerate for 10 minute.
2. Put the cucumber on the bottom, put the iced ivory mussels, and pour the homemade juice from all sides as a dish.
Homemade juice:
200g of Lejia fresh dew, 0/00g of seafood soy sauce/kloc-,50g of Le Jia spicy fresh dew, 50g of green pepper, 50g of sugar, 0/00g of aged vinegar/kloc-,0/00g of Le Jia chicken juice/kloc-,0/00g of purified water/kloc-,30g of Le Jia powder and 30g of onion.
Sliced mussels in sauce
Mytilus meat is rich in calcium, protein, fat, sugar, phosphorus, iron and vitamins, which can nourish yin and liver, improve eyesight and clear heat. This kind of mussel slice is uniform in shape, crystal clear, delicate, delicate and small. It tastes crispy and delicious.
Raw materials:
Ingredients: 200g of orchid mussel slices, celery roll10g.
Accessories: Zhen Xuan brand fish sauce1200g, soy sauce 450g, garlic paste100g, and rattan pepper oil 50g.
Exercise:
1. Soak orchids and mussels in water, and then take a shower.
2. Peel a celery, slice it with a plane, and rinse it with running water to make it curl.
3. control the water of celery and clam slices, roll celery at the bottom, then put the clam slices with good water control and follow the juice.
Sauce squid larva
Cuttlefish and black fungus are made into strings, which are novel in appearance, crisp in taste, bright in color and appetizing.
Raw materials:
Ingredients: squid larvae100g
Accessories: green pepper 100g, onion ginger, cooking wine 10g, 4 slices of lemon, 5g of mustard, 5g of salt, onion oil 10g, and a little monosodium glutamate.
Exercise:
1, cuttlefish fly; Wash green pepper and yellow pepper with cold boiled water and cut into dices; Mushroom retting water.
2. String the fungus, cuttlefish larvae and colored pepper blocks with toothpicks and soak them in homemade juice for 20 minutes. Serve vegetables and juice together.
Homemade juice:
Mix 250g of purified water with10g of onion, ginger, cooking wine, 4 slices of lemon, 5g of mustard, 5g of salt,10g of onion oil and monosodium glutamate.
Braised kidney
Summer diet is light, crisp, smooth and tender, and kidney flower with juice fully meets this dietary demand. The kidney is crisp and tender, which has the function of tonifying kidney and strengthening yang. The whole dish is fresh and tender, beautiful in shape, rich in taste, smooth but not greasy.
Raw materials:
Material: 300g pork loin.
Accessories: cabbage heart 100g, Weidamei hot and sour sauce 30g, sugar 10g, Weidamei oyster sauce 10g, and pepper oil 5g.
Exercise:
1 Replace the pork loin with a wheat spike flower knife, and ice the kidney with ice water for four hours;
2. Mix all seasonings to make juice;
3. Base the cabbage heart, take out the kidney flower, and pour the prepared juice on the kidney flower.
Mushroom with lotus seed paste
Hericium erinaceus tastes crisp and delicious. Combined with the compound taste of the sauce, the fresh flavor is slightly spicy, which is a good appetizer. In order to keep fresh and tender taste, lotus root must be stored in cold storage when used.
Raw materials:
Ingredients: 200 grams of lotus fairy.
Accessories: cucumber 80g, millet spicy 5g, Weidamei seafood juice 50g, David delicious fresh soy sauce 10g, mustard oil 5g, purified water 15g and crystal sugar water 8g.
Exercise:
1. Stir all seasonings together to make seasoning juice;
2. Wash the lotus seed mushrooms and put them into the plate;
3. Cut off the millet spicy, and pour the prepared seasoning juice and millet spicy evenly on the lotus seed mushroom.
Chilled lobster with soy sauce
Crayfish takes a shorter time to fire, and it needs a big fire. It's very hot. Stir crayfish with ice, and the shrimp meat will be crisper. Shrimp is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp is rich in magnesium, which plays an important role in regulating heart activity.
Raw materials:
Ingredients: 500g crayfish.
Accessories: fried garlic 20g, coriander 20g, Weidamei seafood juice 160ml, water 200ml, sugar 20g.
Practice: 1. First put pure water in the pot, add fried garlic and bake for a while, then taste Delta seafood, and add sugar to the juice.
2. After boiling, add the fried crayfish, then roll it up, and you can put it on the plate. Pour the hot onion oil and the dish will be frozen!
Fresh bamboo shoots and fish sauce Beibei Jia
In the past, clam meat was eaten hot on a plate. This dish has been improved by adding fresh lettuce and cucumber to the delicious clam meat, which is simple and refreshing.
Ingredients: soaked and steamed dried clam meat (fresh clam meat is a better substitute for taste. When in use, the washed Meretrix meretrix is scalded with boiling water until it opens its mouth, then it is picked up and cooled in ice water, and the meat is washed) 150g, lettuce 50g and cucumber 50g.
Seasoning: homemade kelp juice 100g.
Production steps
1. Dice lettuce and cucumber, add proper amount of salt and monosodium glutamate and mix well. After curing 15 minutes, squeeze out water and add appropriate amount of onion oil and mix well.
2. Buckle the mixed lettuce slices and cucumber slices into a plate with a cylindrical mold, code the clam meat on the buckled lettuce slices and cucumber slices, and serve with the sauce.
Homemade kelp juice:
5 kg of clean water, 500 g of kelp (washed and soaked in advance), 300 g of rock sugar, 300 g of light soy sauce, 50 g of spicy fresh dew 100, and 50 g of chicken powder, put them in a pot and cook them on low heat 15 minutes. After cooling completely from the fire, add 200 grams of seasoning water. Kelp is added to this flavor of juice, which has a faint seafood taste.
Spicy beef with garlic slices
Ingredients: 600g beef strips.
Accessories: dried shredded chili 10g, fried garlic 3g, fresh chili 2g.
Seasoning: fresh soy sauce 20g, cooking wine 10g, beef juice 8g.
Exercise:
1. Cut beef tenderloin into thick slices 10CM long and marinate with salt and beef sauce for later use.
2. Cut the dried peppers into filaments, slice the garlic, wash and fry until cooked.
3. Light the wok, pour in a little oil and heat it to 60% to 70% oil temperature, pour the beef strips into the oil pan, fry until the skin is crisp, and pour out.
4. Leave a little oil in the wok, add dried shredded Chili, garlic slices, pepper and beef strips, and then add fresh soy sauce to taste.
Note: Don't add water to beef curing, so as to reflect the original flavor of beef.
Mushroom with lotus seed paste
Ingredients: 200 grams of lotus fairy.
Accessories: cucumber 80g, millet spicy 5g.
Seasoning: 50g seafood juice, fresh soy sauce 10g, 5g mustard oil, 5g purified water 15g, and 8g rock sugar water.
Practice: 1. Stir all the seasonings together to make a sauce.
2. Wash the lotus root and put it in the plate.
3. Cut off the millet spicy, and pour the prepared seasoning juice and millet spicy evenly on the lotus seed mushroom.
Description:
In order to keep fresh and tender taste, lotus root must be stored in cold storage when used.
Squeeze pig liver
Material: 200g of pig liver.
Accessories: mustard 150g
Seasoning: 20g seafood sauce, 20g hot and sour sauce, fresh soy sauce 10g, Weidamei oyster sauce 10g, and 5g sugar.
Practice: 1. Slice pork liver, shred mustard, and mix all seasonings to make a sauce.
2. Code the pork liver and use shredded mustard as the base material.
3. Pour the sauce on the pig liver.
Fresh mushroom paoshanji
Ingredients: 800g of chicken.
Accessories: fresh mushroom100g, garlic10g, ginger 8g, Huang Gan pepper 5g and chopped green onion 5g.
Seasoning: 50g Weidamei pressure cooker sauce, 8g rock sugar soy sauce, beer 100g.
Practice: 1, the chickens are slaughtered and washed, chopped for later use, and the mushrooms are replaced for later use.
2. Blanch the mushrooms, drain the water, stir-fry the wok on fire, add ginger, garlic and chicken fry, stir-fry until the water is dry, add pepper, Weidamei pressure cooker sauce, Weidamei rock sugar soy sauce and beer, pour into the pressure cooker and press for 5-6 minutes, and the soup will dry naturally, and sprinkle with chopped green onion.
Description: Stir-fry the chicken thoroughly in the pot, and remember to dry the water, otherwise it will affect the texture of the dish.
Muslim beef tendon
Material: 400g beef tendon in Qinghai-Tibet Plateau.
Accessories: 1 preserved egg without aluminum, 5g of millet pepper, 30g of onion, 50g of ginger and 5g of fragrant leaves.
Seasoning: hot and sour fish juice 100g, pepper oil 10g, red oil 10g, sesame oil 3g, sugar 5g and cooking wine 50g.
Practice: 1, beef tendon washed with flying water.
2. Add water to the pressure cooker, add onion, ginger, cooking wine, fragrant leaves and beef tendon, then simmer until cooked, take it out and let it cool.
3. Put the beef tendon in the shape of a knife, surround it with preserved eggs and pour it with good juice.
Description: Add onion, ginger and spices when cooking beef tendon to increase flavor and remove fishy smell.
Clam shipu
Material: 350g of giant clam.
Seasoning: 50g seafood juice, green mustard 10g, 5g sesame oil.
Practice: 1, take out the washed Meretrix meretrix, put it in a pot, add a little water, and cook until the shell just opens.
2. After taking out the pot, take out half of the clams and leave the shellfish on the other shell.
3, put the plate, the meat face up, and pour the juice such as green mustard sesame oil.
Description: Master the cooking time. If it takes too long, the meat will get old and stale.