Crisp and dry silk ingredients: net silk, dried bean curd. Ingredients: soy sauce, sugar, monosodium glutamate, sesame oil. Vegetable oils.
Practice: Tofu is put into the water and cook for a few minutes. Take out and dry it. Heat up to 80% in the frying pan and fry until it floats. Remove the drain and put the dry silk on it. Soy sauce, sugar, monosodium glutamate, sesame oil and other spices poured on it, like to eat garlic can be added garlic.
Spicy silk ingredients: Squid silk ingredients: Shaoxing wine, soy sauce, salt, pepper noodles, pepper noodles, monosodium glutamate, sugar, onion, ginger, sesame oil and vegetable oil practices: the squid silk, with Shaoxing wine, soy sauce, salt, Shallot, ginger, pickle savory. Use 70% hot oil to fry the water and set it up. Wok add water, soy sauce, sugar, boiled into the squid silk, juice, add chili noodles, pepper noodles, monosodium glutamate, Drizzle sesame oil, pan and plate.
Fan bracts (microwave) Ingredients: bracts, fans, parsley. Ingredients: Shaoxing wine, soy sauce, salt, pepper, sugar, onion, ginger, sesame oil, and vegetable oil practices: Wash and soak the fans and drain the water. Add the soy sauce into the oil mixture in the vessel and remove the drained oil. The onion and ginger pieces are placed in a vessel, and the fragrant oil is heated with vegetable oil. Put some salt, sugar, pepper, Shaoxing wine, sesame oil and a little seasoning. Then add fans. And soaked oily sepals. Boil the medium heat in the microwave. Add the washed parsley to it.
Fried squid (microwave) Ingredients: Ingredients: diced green onion, ginger, Shaoxing, salt, sugar, monosodium glutamate, starch, pepper, and vegetable oil. Practice: Mix 1 tablespoon of Shaoxing wine, salt, sugar, monosodium glutamate, starch and lotus root starch and marinate for 10 minutes. Then put the silk into the vessel, add the wine and vegetable oil, cover it, high heat for 3 minutes, stir it halfway. Then topped with oil, add onion ginger, pepper.
Ingredients for frying paste: Ingredients: diced green onion, ginger, sauerkraut, salt, sugar, monosodium glutamate, pepper, soy sauce, sesame oil, white soup, wet starch and vegetable oil practices: Heat in fry pan, add vegetable oil to bacheng fever , Push in the silk, so that the two ends of the silk are slightly curled. Add Shaoxing wine, salt, sugar, monosodium glutamate, soy sauce, and onion ginger to the end of seasoning. Add a little white soup, cover it for a minute, then stir and let the wet starch roll. Drizzle sesame oil with pepper.
"Scallion squid" middle finger rough 750 grams of squid, small knife along the sides of the spine of the carp cut open, after a split two points to grant fish bones to head and tail viscera, washed shred, add a small amount of salt, egg white, ginger Juice, raw meal, mix well and pour a little sesame oil and mix thoroughly until ready for use. (The sesame oil can also be fragrant and easy to slip.) Wok peanut oil 25 grams, burning Qicheng hot, push 150 grams of soybean sprouts slightly, salt and rice wine mushroom essence and a little white soup until the beans become soft and green after the pan plate. Wok 50 grams of cooked lard, when the heat into the scallion when the five into the hot, burst onion after the fish will be put into the end of pan continuous flip, action briskly, avoid fish broken broken stick pan. Afterwards, the bean sprouts are evenly added into the bowl, and they are ready to serve. Features: Fish silk is bright, strips are scattered, not broken constantly, green onion fragrance, green and white cool. Four pieces of big squid (about 200 grams per piece) of the “red oil squid rollâ€, the head of the squid head and tail nails on a solid board, and the bones are removed from the ridge back to the viscera and the head and tail, washed and cut in half. Long section is ready for use. Wok stir, 500 grams of salad oil till the Bacheng hot squid section of fried skin mince fish out, control the net oil. Leave a little oil in the wok, squid rolls, broth and a few ham silk bamboo shoots. After boiling, add some salted chicken, minced garlic, white sugar, onions, onion juice, and ginger. 50 grams evenly served. Features: ruddy food, spicy meat; squid cut open from the back, cut into inches and a little longer, deep-fried pork roll after the roll, the shape of a round roll, hence the name red oil squid rolls.
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