Entering China
Pork stew vermicelli
Peculiarity:
The meat is not greasy, fragrant and delicious, the powder is rotten and flexible, and the salty flavor is mellow.
Raw material:
400 grams of pork belly, 300 grams of vermicelli, 10 grams of cooking wine, 20 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 8 grams of green onion and ginger, 2 grams of cinnamon, spice and pepper, 1000 grams of fresh soup, 40 grams of oil.
Make:
1. Wash the vermicelli in cold water, then soak it in warm water until soft.
2. Cut the pork belly into long pieces of 2 cm square, blanch it in a pot of boiling water, remove the blood foam and remove it. Put oil in the spoon, heat on the fire, put in the green onion segment, ginger and pork belly and stir-fry, add soy sauce, cooking wine and fresh soup, and then add pepper, big material, cinnamon, refined salt, after the fire boils, change to low heat and simmer, stew the whole meat slightly cooked when the vermicelli is slightly cooked, stew until the meat, vermicelli is fully cooked, and the green onion, ginger, pepper, big material, cinnamon, add monosodium glutamate and fry well, out of the spoon and put it in a bowl.
Shunde fried baked fish mouth
This is a classic Cantonese dish, when cooking, I use glutinous rice flour to stick to the marinated fish’s mouth, first fry it and then cover it, so that the finished product is crispy on the outside and tender on the inside. (Only shoot glutinous rice flour)
Make:
1. Take only 4 mouths of silver carp (total weight of about 300 grams), remove the gills and wash them.
2. Drain the fish mouth, add 10 grams of light soy sauce and rice wine, 3 grams of sugar, 5 grams of garlic slices, 0.5 grams of soaked tangerine peel, mix well, marinate for 15 minutes, and wrap with a layer of glutinous rice flour.
3. Put 50 grams of salad oil in the pot, when it is hot, put in the fish mouth, fry on low heat until golden on both sides, pour 25 grams of two soups along the edge of the pot, cover the lid, bake for 20 seconds with a simmer, turn off the heat and put it on a plate, and garnish it with red pepper and nine-layer tower leaves.
Lemon sweet and sour ingots shrimp
Raw material:
20 Jiwei shrimp, 2 fresh lemons, 2 grams of salt, 5 grams of tomato paste, 30 grams of sugar, and an appropriate amount of fresh soup.
Make:
1. Choose a large Jiwei shrimp, boil it in a pot of boiling water, remove it, and cut a knife on the belly of the shrimp one by one (from the head to the tail, the knife is deep to the back of the shrimp). Slice one lemon and place it on the bottom of a plate and juice the other lemon.
2. Put salad oil in the pot, when it is hot, pour in the Jiwei shrimp and fry until all the shrimp are rolled up and the shrimp head bursts, pour it out and drain the oil.
3. Leave a little base oil in the pot, first stir-fry the sand with tomato sauce, mix with a small half stir-fry spoon of fresh soup, pour in the fried Jiwei shrimp and boil, add salt, sugar and fresh lemon juice to taste, and at the same time use a fierce fire to collect the juice, and finally pour oil into the pot.
4. Put the cooked Jiwei shrimp in a group of two on a plate with fresh lemon slices, and pour the remaining juice of the roasted shrimp in the pot.
