1, Northeast lazy eggplant
Pig pork slices, under the pot, add a little water. Surface pepper seasoning, salt, soy sauce. Do not burst pot, tightly oil, not Pork. Eggplant with black strips of eggplant, no knife, only Shredded, must be tuned to a long tear, not horizontal tear. Edge tear drop side pot. After boiling turn several times, cover the lid slowly Dunzhi small fire and cooked meat, eggplant and tomatoes into the mud nearly overripe. Such as soup and more can be fierce fire burning close to the Tom Tom very little. Garlic Qiemo, after the pot off the heat, can turn allowed.
This menu approach is extremely simple, but not greasy meat, home cooking, good eating.
Note key points: 1, eggplant must Shredded the purpose of fiber continuously, though, such as mud after a good stew, but there is a long fiber and taste good. 2 large minced garlic after the fire to be put off, there is taste.
2 chicken cakes Kanto
Two eggs, a little garlic Qiemo, oil, salt.
Put oil in a small dish, beat eggs in a plate, break up with chopsticks. Add cold water. Salt, garlic and then break up stir. Small fire on the steamer steaming slowly, mature can.
Note:
1, must be relatively shallow flat-bottomed plate, not to use pots. Plate light, easy and will not come to the bottom of the eggs in boiling water steam the old and not very tasty. Another large area of skin surface oil per tablespoon of oil leather top of the cake are just delicious. If the container too deep, which are white, not oil leather, not delicious.
2, the amount of water is the key. General experience of two eggs, add water to just the basic over one. For eggs of different sizes, plates of different sizes, needs its own trial, after a few have grasped the better. Principle is that the more water the chicken more tender cake was delicious, but not a cake-like too much water will be made of soup on it, so this critical point needs its own test several times.
3, plus the taste of garlic at the end the most, without the garlic, add a small point and garlic, add chopped scallion point, the effect is not bad. Like seafood can also add some small shrimp.
4, like to eat greasy Hun You can add a little, like a large dirty bit can add small amounts of fat at the end. Approach is micro-fat frozen hard, and then shred the first slice, then Qiemo. Into the mix together.
5, level of attainment is very important. Various fire and pot are different and require a small fire, steaming slowly, across a small spoon will try steamed about not digging several times down roughly know the specific time. Basic principle is that old steam needed just ripe for the job had no taste of raw and cooked through.
6, chicken cakes need hot food, cold and not very tasty. Do not left, not left over delicious.
3, cold pot fish
“Cold pot fish” A few years ago in Chengdu has been a long time popular, well-known restaurant door every day from 17 o’clock start on some other place, dozens of people sitting outside restaurants, waiting to call their own tea Ke Guazai number, one night down the door of the restaurant held the seed shell can be integrated to one inch thick, and step up note repetitious sounds, as if after the end of the open-air festival activities, fun had gone and left the scene clutter.
The so-called cold pot fish, that is, after the fish do a good job with the cast iron pot on the table, do not fire first fish. The heat of the fish just right, in the thick of the pan with warm Insurance, when eating with soup add chopped turnip, fried fragrant soy, stir fry chopped peanuts, dried chili at the end, such as sauce with scallions, and other fish eat it , and then opened fire will burn baited other soup dishes.
Cold pot fish, white or hot pot that is only served when the fish has been cooked, the pot is cold, it can be avoided and cooked the fish to master their own good level of attainment, but also enjoy the taste of fish, concentrate on concentrate on the taste.
Cold pot fish usually eat bighead’s head, demanding customers, is as long as the “net head” is only the head is not fish, so I am not addicted to the pursuit of the generation often choose meat, “half head” or ” the whole head, “that is attached a length of fish head or neck, body and half by force, prices” net head “most expensive” full head “the most expensive.
Head was slippery, and crystal clear and complex texture is said to eat up “full of Reiki, delicious exception”, compared to a lot of fish becomes thick stupid, but I always feel light generation suck the plastic between the fish bone Quality is not enough to feed their families, or it is a little more meat.
In fact, the cold pot fish, has long been the practice, prevalent over the chicken before the public, so they are all hot pot of rabbit meat and then opened fire before the eat shabu, but the cold pot fish, but their names so busy restaurant in Chengdu for a long time. If we get back earlier, said that the cold pot fish Su invention, he felt a little hot pot to eat, it is combined with a homely way broiled fish sauce pot cook the fish, then into the pot in the tables that way, they pioneered a new way of eating.
Although many of the popular food, whether fish or spicy flavored crabs cold pot, either climb or spicy incense pot shrimp, all remain the same manner and similar to a hot pot or Dry Pot, but the patrons are very willing for this kind of diet pop foot the bill, whether it is change or gimmick, all to make our life more interesting, then another wave of food that another wave of the tide so that we plain water, life is full of suspense and exploration of pleasure, gathered to eat and drink and an increase in the number of conversation topic.
Cold pot fish, pot is cold, the fish is hot; the city’s diners face was cold, his heart is hot.
Cold pot fish practices:
Material:
A fresh fish (choose head or whole fish can choose the best fish tender meat), celery 100 grams, Pi watercress (chopped) 2 tablespoons (30ml), pickled pepper (chopped) 20 grams, ginger foam (sliced) 20 grams, 50 grams of mustard, minced garlic 50 grams, 20 grams of onion, bean paste 1 tablespoon (15ml), soy sauce, 1 tablespoon (15ml), pepper (preferably green pepper optional) 15 grams of dried hot pepper (cut as above) 20 g, Salt to taste, sugar 2 tsp (10ml), chicken little, the oil 100 grams, soup appropriate.
Pickled fish sauce: wine, salt, egg white, starch
Practice:
1, after the fish cleaned and cut into large pieces, marinated with pickled fish sauce. Head of the profile control, the best fish cut into pieces, I find it troublesome to direct a large cut.
2 Heat the frying pan into the hot oil very badly burned eight percent (smoke), I use Lock & Lock stainless steel pot, you can also do cooking pot, heat preservation effect is good, fried watercress into the Pi Hong.
3, then put pepper foam, foam ginger, mustard, garlic, spring onion, dried chili segment, pepper stir fry.
4, adding soup to boil, without the soup can be replaced with water, the taste will be less, adding soy sauce, salt, sugar, chicken adjust the taste.
5, soup to boil after the switch to low heat seal stew a little while, to release the flavor of ingredients.
6, the steaks cooked into the soup off students off the heat, add celery segment can be served, the time to eat with the soup (fear of hot skim the oil slick) plus fragrant beans, chopped pickle, parsley , chopped green onion, saute chopped peanuts, chop pepper and salt, chicken dipping, you can rinse the fish had finished the other dishes.
A few more sentences:
1, available in the market to buy ready-made cold pot fish sauce or broiled fish with Pi plus watercress sauce and so prepared the end of soup and a lot easier.
2, dip the fish sauce can adjust your favorite flavor, with a traditional pot of sesame oil, garlic dip also.
3, cooked the fish in mind that level of attainment, health can be broken, not long cooking.
