Quran crispy shrimp
Peculiarity:
1. Lettuce seed oil, fresh pepper, fresh ginger, etc. are jointly fried, which has the original fragrance of raw materials, spicy but not dry, and cannot be eaten for a long time.
2. The shrimp is crispy and tender, and you can eat other vegetables after eating.
Raw material:
200 grams of lettuce oil, 80 grams of fresh peppers, 100 grams of fresh red peppers, 50 grams of crushed ginger pieces, 400 grams of green shrimp, 200 grams of bean sprouts, 150 grams of lettuce slices, 100 grams of tofu skin, 200 grams of cucumber strips.
Seasoning:
10 grams of coranium, 10 grams of fern root, 7 grams of sedum, 7 grams of bergamot, 5 grams of salt, 5 grams of monosodium glutamate, 8 grams of cooking wine, 5 grams of pepper, 10 grams of shredded ginger, 10 grams of green onions, 2 kg of kuran soup.
Production:
1. Put lettuce seed oil in the pot, add fresh pepper, fresh chili pepper, fresh ginger shreds, coranic grass, fern root, sedum and bergamot and stir-fry over low heat for about 5 minutes until fragrant, stop fire and set aside.
2. Wash the shrimp, add salt, monosodium glutamate, cooking wine, pepper, ginger and green onion and marinate for 10 minutes.
3. Take a steamer container, put shrimp on the top of the grate, put the seasoned kuran soup below, steam on high heat for 20 minutes until the shrimp is flavorful, take it out to cool, then brush the shrimp with a layer of salad oil, put it in the oven and bake it for 5 minutes, take it out and set aside.
4. Reheat the base pot in 1, put the grilled shrimp into the base pot, stir-fry over medium heat for about 3 minutes, pour in 1 kg of kuran soup, and pour it into the outer ring of the hot pot.
5. Put the bean sprouts, lettuce slices, and tofu skin into the Gulan soup and marinate for about 1 minute, pour them into the outer ring of the hot pot, pour the cucumber strips into it, and pour the boiled 1 kg of Qulan soup into the container in the middle of the hot pot and serve it together.
Annotation:
1. When bamboo shoots and cucumbers are marinated in the soup, the time should not be too long, otherwise there will be no crispy and tender feeling.
3. Medicinal herbs such as fern root, sedum, and bergamot can be bought in pharmacies.
Attach:
Quran hot soup
Raw material:
150 grams of ancient orchid grass, 150 grams of fern root, 100 grams of sedum, 100 grams of bergamot, 500 grams of fresh eel bones, 2 kilograms of chicken bones, 2 kilograms of duck bones, 1 kilogram of fish bones, 250 grams of fungus powder, 10 kilograms of water, 3 grams of salt, 5 grams of monosodium glutamate, chicken (natural umami extracted from animal meat, with the fragrance of mushrooms and chicken, sold in the large seasoning market, if you can't buy it, you can replace it with fresh seasonings such as umami king and chicken essence) 3 grams, 5 grams of chicken fat, 5 grams of green pepper grains.
Production:
1. Put the eel bones, chicken bones, duck bones, and fish bones into boiling water respectively, and remove the blood water for later use.
2. Clean water under the soup bucket, eel bones, chicken bones, duck bones, fish bones under the boiling water, kolam, fern roots, sedum boil over high fire, turn to medium heat and simmer for 5 hours, turn to low heat and simmer for 18 hours, add fungus powder, and then turn to simmer for 2 hours, the whole process is about 26 hours, take the soup to become Gulan soup, when served, add 3 grams of salt, 5 grams of monosodium glutamate, 3 grams of chisteryl acid, 5 grams of chicken fat to each 500 grams of soup, and sprinkle some green pepper grains on top.
Annotation:
1. Do not use pork bones when boiling the soup, otherwise the soup is a little greasy and cannot highlight the fragrance of spices.
2. Do not use spices such as star anise and fennel, otherwise it will affect the health care effect of spices such as coranium.
Crispy fried hairtail with southern milk
Ingredients:
1000 grams of hairtail in the middle.
Marinade:
75 grams of milk milk, 3 grams of salt, 1 gram of white pepper.
Distribution:
Corn starch, glutinous rice flour, cooking wine, green onions, ginger slices.
Method:
1. Handle the hairtail fish cleanly, clean it, control the moisture, and set it aside.
2. Put the hairtail into a basin, add an appropriate amount of water to submerge, then add a little cooking wine, green onions, ginger slices, soak and marinate for 10 minutes to remove the fish. When the time is up, remove the hairtail, control the moisture, and set aside.
3. Put the hairtail section into a basin, add 75 grams of southern milk, 3 grams of salt, and 1 gram of white pepper, grasp it well, marinate for about 10 minutes, and then taste it.
4. Prepare an appropriate amount of corn starch and glutinous rice flour (according to 8:2 configuration, mix well) and sprinkle it into the hairtail and mix well, so that it is evenly coated with a layer of starch.
5. Add an appropriate amount of vegetable oil to the pot, wrap the hairtail segment with a thin layer of starch after the oil is hot, and put it in the oil pan to fry or fry until the appearance is crispy.
Sweet bamboo shoots with green onion sauce
Ingredient:
Sweet bamboo shoots, shallots, fresh peppers, chicken juice, monosodium glutamate, sugar, rattan pepper oil, sesame oil, salad oil.
Production:
1. After the fresh and sweet bamboo shoots are shelled, rinse off the fishy smell of the bamboo shoots with water.
2. Blanch the knife with salt, chicken essence and monosodium glutamate.
3. Blanch the shallots with boiling water, add chicken juice, monosodium glutamate, chicken essence, sesame oil, salad oil, rattan pepper oil, and sugar in turn to make pepper sesame juice with a blender.
4. Finally, put the processed ingredients on the plate as shown in the picture.