1. Loofah and razor clams soup.
Ingredients: razor clams, loofah.
Seasoning: green onion, ginger, garlic, salt.
The steps are as follows:
1. Peel and wash the loofah, cut the hob pieces for later use. Buy the razor clams in a pot under cold water, add ginger and cooking wine, remove the smell and cook until the clams open, and immediately remove the shell and black line for later use.
2. Heat the oil, add the green onion, ginger and garlic and fry until fragrant, add the loofah pieces cut in advance, add an appropriate amount of salt, fry until the loofah is broken and soft, put in the clams that have just been processed, add a little salt to taste, and continue to stir-fry.
3. Finally, add some boiling water, boil over high heat, simmer for two minutes, sprinkle with chopped green onions, and then you can eat out of the pot.
2. Stir-fried shrimp with lotus root and corn.
Prepare the ingredients: lotus root, shrimp, corn kernels.
Seasoning: light soy sauce, salt, water starch, chopped green onion.
The steps are as follows:
1. Wash the lotus root slices, soak them in cold water, add a few drops of white vinegar and soak them for 15 minutes for later use, boil the water into the lotus root slices, blanch the corn kernels for two minutes, remove and drain the water for later use.
2. Heat the oil, add the shrimp and fry the shrimp in the hot oil, pour in the lotus root slices and corn kernels that have just been blanched, add a spoonful of light soy sauce, a little salt, stir-fry over high heat for about two minutes, add a spoonful of water starch, continue to stir-fry for another 30 seconds, sprinkle with chopped green onions and you can eat it out of the pot.
3. Tiger skin green pepper.
Ingredients: Green chili peppers (not too spicy kind).
Seasoning: minced garlic, light soy sauce, dark soy sauce, vinegar sugar, starch.
The steps are as follows:
1. Add four spoons of light soy sauce, one spoonful of dark soy sauce, two spoons of vinegar, one spoonful of sugar, and a spoonful of starch to the bowl, stir well with water and set aside.
2. Heat the oil in the pot, put the washed green pepper into the pot with the oil heat, stir-fry the tiger skin, be sure to press it more, press it until the skin has a tiger skin shape, put in the minced garlic, stir-fry together, pour in the sauce just adjusted after stir-frying, cover the pot and simmer for about two minutes, reduce the juice on high heat until it is thick, and then you can eat it out of the pot.
Fourth, home-cooked braised grass carp.
Prepare the ingredients: grass carp.
Seasoning: ginger and garlic, millet spicy, green onion, cooking wine, light soy sauce, dark soy sauce, salt.
The steps are as follows:
1. Wash the grass carp you bought, be sure to wash the black membrane in the stomach and cut it into pieces for later use, sprinkle a little salt on the side of the pan to prevent the fish from sticking, put the fish into the hot oil, fry it, put the fish pieces in, do not fry until one side is set, and then turn over the other side and fry it.
2. During the frying process, you can gently shake the pan, fry until golden on both sides, add ginger, garlic, millet spicy, pour a circle of cooking wine along the edge of the pot, add light soy sauce, dark soy sauce, appropriate amount of salt, then add three bowls of boiling water, cover the lid and simmer for about eight minutes, stir evenly, sprinkle with green onions and you can eat out of the pot.
Fifth, home-style fried lotus root.
Ingredients: Lotus root.
Seasoning: Sichuan pepper, minced garlic, spicy millet, chopped green onion, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, green onion.
The steps are as follows:
1. Wash the lotus root and cut it into shreds, add water to wash the starch on the surface, and control the moisture for later use.
2. Add lard to the pot, add minced garlic, millet, and spicy peppercorns after the lard is melted and stir-fry until fragrant, add the lotus root shreds that have washed off the starch, stir-fry until it is a little transparent, add a spoonful of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce, an appropriate amount of salt, stir-fry the chicken essence over high heat for about 30 seconds, then add green onions, and continue to stir-fry for 30 seconds to get out of the pot and eat.