A few days later, I successfully passed the ...... In the first level, because I took ten days off, I am now at home.

The second level can only rely on luck, because it is too difficult, and now, there is nothing to do, I haven't had a good meal with my family for a long time, today I have nothing to do, let's get together together, so Chen Yu explained to his parents briefly, and they naturally readily agreed, so they went to each house to invite someone.

Chen Yu, who is at home, is also ready, think about what to cook first, the most famous oily meat in Jin Province is naturally indispensable, and then come to a lotus root flour osmanthus sugar cake, spicy shrimp, fried sea bass, the staple food to make a knife cut noodles, the probability is about the same.

To prepare, let's start with a spicy shrimp:

Spicy shrimp

…​Spicy shrimp is a famous dish of the Han nationality with strong spicy juice, strong spicy flavor, tight and crispy meat, and belongs to Sichuan cuisine among the eight major cuisines. Sichuan cuisine is known for its spicy and spicy flavors, and the spicy ingredients combined with the freshness and tenderness of the aquarium have produced many famous dishes. From the world-famous boiled fish and spicy crab at the beginning, to the spicy shrimp and spicy snails derived from now, they have become the darlings of the table in the north and south of the country. Even Cantonese people, who were unanimously considered by people from other provinces not to eat spicy food, began to eat spicy dishes with great fanfare. The essence of spicy shrimp lies in its tender meat and the combination of a variety of special spices when stir-fried.

Chinese name: spicy shrimp

English name: fried shrimps in hot spicy sauce

Main ingredients: sea white shrimp, potatoes, parsley, fried peanuts

Category: Sichuan cuisine

Ready to make:

Make the ingredients

Category: Hot pot products

Crafting materials

Ingredients: 500 grams of fresh sea white shrimp, 200 grams of potatoes (if changed to sweet potato flavor.)

Preferably), 50 grams of parsley, 80 grams of fried peanuts.

Excipients: winter bamboo shoots, cucumber, celery, 100 grams of red pepper, 20 grams of dried chili peppers, 10 grams of ginger slices, 20 grams of chives, 20 grams of garlic slices, 30ml of cooked sesame seeds.

Seasoning: Haitian shrimp paste, chili oil, monosodium glutamate, chicken essence, Sichuan Qixian bean paste (star anise, cinnamon, grass fruit, white kou, Sichuan pepper, cloves), 2 tablespoons of light soy sauce (30ml), 1 tablespoon of sesame oil (15ml), 1 tablespoon of cooking wine (15ml), 1 tablespoon of sugar (15ml), a small amount of chicken essence, appropriate amount of salt, oil.

Production process

1. Prepare materials.

2. Peel the potatoes and cut them into strips, the thickness is about the same as the potato strips eaten in fast food restaurants, rinse the starch on the surface with water, if it is to be placed for a long time, soak the potato strips with water, which can prevent the potatoes from oxidizing and discoloring;

Spicy shrimp

3、

Cut off the shrimp whiskers and shrimp gun with scissors (so as to avoid the shrimp whiskers from sticking when frying), remove the shrimp line with an open back (use a knife to cut the back of the shrimp to a certain depth and remove a black line), and after the shrimp is processed, marinate it with cooking wine and a small amount of salt for a while.

4. Put enough oil in the pot (can cover the shrimp), cook until 7 is hot (slightly smoky) put in the shrimp, fry until golden brown, remove and drain the oil.

5. Then put the potato strips into the frying, remove and drain the oil and set aside.

6. Leave 2 tablespoons of oil (30ml) in the pot, cook until 7 hot, add garlic slices, dried chili peppers, ginger slices and stir-fry until fragrant.

7. Add the parsley and red pepper and stir well.

8. Add the fried shrimp and potato strips and stir-fry well.

9. Add light soy sauce, sugar, chicken essence, salt and chives, stir-fry well.

10. Add fried peanuts and sesame seeds and stir well, pour in sesame oil and chili oil and stir well.

After frying out of the pot, a beautiful pan was thrown, and I saw fragrant shrimp into the pot.

Prepare the second way of Jin Province's favorite over-oiled meat:

Oily pork is the most famous traditional dish of the Han nationality in Shanxi Province, which originated in the Ming Dynasty and was originally a famous dish in the government, and later spread to the people in the Taiyuan area, and then gradually spread to other parts of Shanxi. "Oily meat" is available in Jiangsu, Shanghai and Zhejiang, while Shanxi oily meat is unique from the selection of materials to the production, with strong local characteristics of Shanxi. The color is golden and bright, the taste is salty and fresh, the smell is vinegary, the texture is soft on the outside and tender on the inside, the juice is transparent in an appropriate amount, not thin or thick, and there is a slight clear oil.

Basic Information

Chinese name: over oily meat

English name: Fried Boiled Pork with Black Fungus

Main ingredients: pork loin, winter bamboo shoots

Category: Jin cuisine

Taste: Savory

Recipe information

Over-oiled meat

Dish name: Oily pork

Process: Frying

Taste: Salty and sour

Category: Shanxi cuisine spleen appetizing conditioning Recipes for working people in low temperature environments Strengthening the waist and strengthening the kidneys

Ingredients: 200 grams of pork tenderloin

Excipients: 20 grams of winter bamboo shoots, 15 grams of fungus (water hair), 25 grams of cucumbers, 20 grams of starch (broad beans), 120 grams of eggs

Seasoning: garlic 5 grams Yellow sauce 3 grams Balsamic vinegar 3 grams Sichuan pepper 3 grams Shallot 10 grams Soy sauce 15 grams Ginger 3 grams Salt 2 grams Rice wine 5 grams Monosodium glutamate 3 grams Sesame oil 10 grams Lard (refined) 35 grams Each appropriate amount

Crafting process

Over-oiled meat

1. Remove the film, white tendon and fat from the flat meat (tenderloin) and place it horizontally on the cutting board;

2. Use the flat knife to flip the raw material into a long strip with a thickness of 0.33 cm;

3. Then lay flat on the cutting board, and then cut the oblique square piece with a straight knife to a length of 6.6 cm and a width of 4 cm;

4. Peel the bamboo shoots, wash them, and cut them into slices as big as the meat;

5. Wash the cucumber and cut it into slices as large as the meat;

6. Pick the stalk of the water fungus, wash it, and cut the large pieces into small pieces;

7. Remove the roots of the green onion, wash it, and cut the large slices of green beans;

8. Peel and cut the ginger rice, remove the garlic cloves and cut into thin slices;

9. Put the cut meat slices in a bowl, add yellow sauce, Sichuan pepper, soy sauce and salt, mix well and marinate for half an hour;

10. Blanch the slices of winter bamboo shoots, cool the water and put them in a small bowl;

11. Add fungus, cut cucumber slices, 50ml of chicken broth, rice wine, monosodium glutamate, soy sauce and wet starch to the winter bamboo shoot bowl to make a sauce;

12. Put the heat on the wok on the hot pan, put in the lard and cook it for 50% when it is hot, put in the soaked meat slices, quickly disperse with chopsticks, slide for about 5~6 seconds, pour it into a colander and drain the oil;

13. Put the wok back to the heat and add the lard, put in the green onion slices, ginger and garlic slices to stir out the fragrance, buckle in the meat slices that have been well oiled, cook it with vinegar first, then pour in the adjusted sauce, stir-fry well, pour lard and get out of the pot.

Craft tips

Over-oiled meat

1. "Over-oiled meat" is a dish that transfers heat with oil, which is named because of over-oil, and heat is the most important thing for this dish, which is the key to success or failure. The oil temperature is required to be about 165 °C during operation, and the oil is the best, which can make the meat slices smooth and stretched, smooth and neat, not dry or hard, and golden in color. If the oil temperature is high, the meat slices are sticky, the outside is coke, and the oil temperature is low, and it is easy to get rid of the paste, deform, and the meat slices are old and hard.

2. The sliced meat should be soaked for sufficient time to ensure that the texture of the dish is delicious and tender.

…………

When everything was done, all the relatives arrived, and everyone sat down at home and ate happily.