Hello everyone, welcome to my food Q&A. I am a creator in the food field: "Focus on food and make life more flavorful." What kind of cute food names are there that people will hear? Just want to eat? Today, in response to the question's request, let's talk about the names of delicacies. A nice name can leave a deep impression on people. This problem is particularly prominent in catering. At weddings and banquets, everyone wants to get good luck. Specifically Examples include: Flying together----Crispy squab. Dance of dragons and phoenixes--fried lobster with hibiscus, early birth of a baby--red dates and longan soup, and family fun--braised seafood with eight delicacies, sweetness--eight treasure glutinous rice, etc., all kinds of There are all kinds of names. During the college entrance examination, there is also a gold medal banquet, and the names of the dishes are even more diverse. There are big rocs spreading their wings-----fragrant squab, soaring into the sky--roasted beef head with sauce, The title of the golden list——Roasted sea cucumber with green onion and so on. Today I will share with you the names of two cute dishes that you can see at home:
The main ingredients used in the spring garden are: 80 grams of bamboo shoots, green onion and ginger 3 grams each of garlic, 5 grams each of green and red peppers, 50 grams of shrimps, 20 grams of soaked black fungus, 200 grams of asparagus, 10 grams of raw jelly sauce, appropriate amounts of salt, chicken essence, cooking wine, light soy sauce, and water starch. Production process: ( 1) First cut all the ingredients into strips and set aside. (2) Pour water into the pot and bring to a boil, add bamboo shoots and salt, and simmer for five minutes. Drain and set aside. (3) Continue to add asparagus, black fungus, and an appropriate amount of cooking oil to the pot, cook until raw and remove. Adding cooking oil can make the food more green and bright. Then add the shrimps and blanch them. Don't blanch it for too long, as the shrimp meat is easy to cook, and it will easily turn into wood if cooked for a long time. (4) Pour an appropriate amount of oil into the pot, add onions, ginger and garlic and stir-fry until fragrant, then pour in the raw jelly sauce. The sauce column has a tutorial on stir-frying and the aroma will be overflowing. Then add bamboo shoots, asparagus, black fungus, shrimps and stir-fry. Mix evenly, then add green and red pepper, salt and chicken essence and stir-fry until cooked through. Pour in an appropriate amount of water and starch and stir-fry evenly before serving. (5) Plate decoration. I hope everyone likes this work. See you in the next issue.
The main ingredients used in Fugui Duck are: 500 grams of duck meat, a little each of star anise, cinnamon, bay leaves, and dried chili peppers. 150 grams of the hotel’s classic soup can also use tube bone soup. If not, you can only use Water a piece of red bean curd, 200 grams of abalone, 5 grams each of onion, ginger and garlic slices, appropriate amounts of salt, chicken essence, cooking wine, light soy sauce and dark soy sauce. Production process: (1) First remove the shell from the abalone and cut the meat evenly on the surface. The purpose of this is to facilitate the taste and make the dishes more beautiful. (2) Pour clean water into the pot, pour cold water into the onion, ginger, duck meat, and cooking wine and bring to a boil over low heat. Skim off the foam, then take it out and rinse away any blood stains and impurities on the surface. This step needs to be cleaned, and the dishes will be simple and beautiful. (3) Clean the pot, pour in vegetable oil, add onion and ginger and stir-fry until the flavor develops. Then add duck meat and stir-fry until the surface turns slightly yellow and a small amount of duck fat oozes out. This can prevent the duck meat from being greasy. While it's hot, add a little more cooking wine and simmer for a while, which can remove the fishy smell of the duck. Then pour in an appropriate amount of dark soy sauce for color, stir-fry evenly, and set aside.
(4) Clean the pot, add onions, ginger, garlic, and fermented bean curd cubes and stir-fry to bring out the aroma, then add thick soup, bring to a boil, then add duck meat, star anise, cinnamon, and aromatics. Stir-fry the leaves, dried chili peppers, and abalone meat evenly, then add an appropriate amount of water to be level with the duck meat, add a little dark soy sauce to adjust the color, and an appropriate amount of light soy sauce to season, bring to a boil over high heat, reduce to low heat and simmer for 20 minutes to reduce the juice. When thickened, add salt and chicken essence to taste. (5) Plate decoration. I hope everyone likes this work. See you in the next issue. Cooking is long, and you can enjoy it quietly. There is always a dish that warms your heart. No matter how time passes, keep your food and the good things will always be with you! ————This article is created by the tip of the tongue--Liu Chu, original production, and unauthorized reproduction is prohibited————