How to eat Changmao yellow flower belly? How to eat yellow croaker maw?

As we all know, daylily has always been one of the vegetables with relatively high nutritional value, so there are quite a lot of practices about daylily, it can also be fried and eaten, boiled and so on. The daylily pork belly soup introduced to you today is also a very delicious combination in the daylily method. The pork belly itself is loved by the public, and the addition of daylily is really the icing on the cake.

1. Stewing of daylily pork belly.

a) Raw materials. 500 grams of dried daylily, 5 kg of pork belly.

b) Seasoning. 300 grams of white vinegar, 200 grams of corn starch, 75 grams of ginger slices, 50 grams of green onions, 5 grams of shallots and red pepper shreds.

Ingredient A (50 grams of ginger, 2 star anise, 5 grams of cinnamon, 20 grams of dried yellow pepper) Ingredient B (20 grams of salt, 30 grams of monosodium glutamate, 25 grams of chicken essence, 15 grams of white peppercorns), 200 grams of rapeseed oil.

Ingredient C (75 grams of cooked chicken fat, 200 grams of chicken broth, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of white pepper).

Hello, this can be eaten cold, or you can make soup, in fact, it is quite delicious, and it is very nutritious, you can eat it.

I think this is still relatively fresh after eating, and he should finish eating a lot, so you can choose a different flavor, for example, cold salad is a very good thing to eat alone.

The way to eat Huangmao Huanghua tripe is to make cold salad or braised it. The taste of cold salad and braised yellow tripe is very delicious.

This kind of food can be fried and eaten, blanched with water, or eaten cold.

How to eat Changmao yellow flower belly? For this way of eating, you should go to a chef and consult with him, or you can go to a food expert to consult with him, you will know how to eat, and you will know what is going on as soon as you ask.

Drain the heart of the yellow flower, and you can blanch it when it's done, what should I do? You can eat grass and eat it.

The practice of white snow yellow fish maw introduces the cuisine and efficacy in detail: Shanghai cuisine Recipes for replenishing deficiency and nourishing the body, and recipes for strengthening the waist and kidneys.

Taste: salty and umami Process: burned.

The ingredients for the white snow yellow fish maw:

Ingredients: 50 grams of fish maw.

Excipients: 5 grams of ham, 75 grams of egg white, 13 grams of starch (broad beans).

Seasoning: 10 grams of shallots, 15 grams of rice wine, 5 grams of salt, 2 grams of monosodium glutamate, 30 grams of lard (refined).

Characteristics of white snow yellow fish maw:

The color is white, soft and refreshing, and the taste is delicious.

Teach you how to make white snow yellow fish maw, how to make white snow yellow fish maw delicious.

1.After soaking the oily yellow croaker maw in warm water, wash the greasy, rinse it with water, squeeze out the water, and slice it into strips;

2.Then soak the fish maw into strips in a pot of boiling water, remove and drain with a colander;

3.Put the egg whites on a plate and beat them with chopsticks to make a snow-like egg bubble;

4.Heat the wok on a hot fire, put in the lard, first burst the fragrance of the green onion knot, add 400 ml of rice wine and meat broth, remove the green onion knot, put in the fish maw, add refined salt, and fire;

5.After boiling, cover and cook over low heat to taste, add monosodium glutamate, and thicken with wet starch;

6.Then pour the egg paste into the pot, stir it repeatedly with a spoon, drizzle with cooked lard, stir-fry a few times and put it on a plate, sprinkle with minced ham.

Tips for making white snow yellow fish maw:

1.Oily yellow croaker maw: Wash the dried yellow croaker maw with warm water and put it in a warm oil pot, the temperature of the oil should be kept low to ensure the quality, and it will not be fried and scorched and yellow, showing the phenomenon of being coke on the outside and impermeable on the inside.

Then use a colander to press the fish maw in the oil, inconvenient for it to be heated and curled, after seeing that the fish maw has been foamed, take out the colander, let it rise, during this period, the fish maw should be turned over and pressurized at any time, so that each fish can be penetrated inside and out, and the fish maw will be broken by hand when fried, and the section will be like a sponge;

2.After adding the egg batter to the wok, stir well so that the egg batter evenly wraps the fish belly, and then drizzle with cooked lard.

Tip - Food Restraint:

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Starch (broad beans): Broad beans should not be eaten with snails.

Braised fish maw 500 grams of yellow croaker maw and 150 grams of chicken stock.

Ingredients: 15 grams of shiitake mushrooms, 20 grams of ham, 15 grams of cucumber skin.

Seasoning: 500 grams of clear soup, 20 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 15h of Baiyi, 3 double egg whites, 25 grams of water starch, 15 grams of chicken fat.

Cooking process: 1Rinse the yellow croaker maw with water several times and soak it with boiling water. Then use the clear soup, add cooking wine, refined salt, remove and drain the water.

2.Cut the fish belly into two pieces about 13 cm long and 13 cm wide. Then use a knife to smooth and repair the surface of the fish belly. Cut the mushrooms, ham, and cucumber skins into thin strips. Add egg white, white oil, refined salt and monosodium glutamate to the chicken feed and stir well.

3 Pat a little flour on one side of the chopped fish maw and spread a layer of chicken stock on the floured side. On top of the chicken ingredients, evenly arrange shredded ham, shredded mushrooms, and shredded cucumber skins (arranged in a cloud shape). Then steam through the basket and take it out.

Cut into 12 pieces with a knife and place them on a plate.

Add 4 tablespoons to clear broth and cooking wine. Monosodium glutamate, refined salt, after boiling. Thicken with water starch, drizzle with chicken fat, and pour over the fish belly.

Features: The color is beautiful, the fish belly is soft, the salty and umami is beautiful, the juice is white and bright, and the shape is like a colorful cloud.

Dry goods can be made with water. Dry consumption can also be served as a side dish.

Various ways to eat oysters:

Oysters can be eaten in a variety of ways, such as charcoal roasting, boiling soup, stir-frying, frying, hot pot, ginger and shallots, boiling, iron plate, oil bubbles, freshly baked oysters, etc. Oyster meat is processed into oysters, which are best steamed and are also a very useful ingredient to accompany the dish. Oysters can also be processed into a condiment - oyster sauce, which is famous in China and abroad, and the famous Lee Kum Kee oyster sauce originated in Zhuhai.

Use ginger and shallots to cook oysters. Ginger and onion are always the best partners with seafood, as they can get rid of the fishy smell without overshadowing the umami of fresh oysters. Farmers or oyster farmers often eat oysters as rice, but it is easy to get annoying to eat them every day, so in addition to the above common ginger and shallot oysters and boiled oysters, farmers will also come up with many other different ways to cook oysters, change the packaging, change the way to eat, come with a little new meaning, the grand is to use the oysters to make crispy fried oysters, this dish can even be used as a dish in Poon Choi.

Deep-fried oysters can also be made with sauces, such as southern milk. The addition of southern milk can enhance the umami of the oysters a lot, and also make the crispy crust with no seasoning more sweet and delicious.

There are two ways to fry oysters: one is to press the milk into a puree and add it to the crispy pulp, and the other is to marinate the oysters with the milk first, and then dip them in the crispy pulp.

The former is fermented by adding red wheat rice to southern milk, and the crispy pulp is more "color-grabbing" when fried, so you must wake up the spirit when frying. The latter method is recommended for preparing this dish at home, and marinating the oysters with southern milk is easier to master, which not only tastes good, but also is not easy to over-fried.

The special feature of this crispy fried oyster is that it is not only added with southern milk, but also the dipping sauce. Deep-fried dishes with an oyster sauce sauce, eat a little more, and you won't feel greasy. To be a little more particular, you can eat it wrapped in a piece of Tang lettuce slices, and the taste is first-class.

Hakka buckle meat king.

Ingredients: Good pork belly.

Ingredients: Dried oysters, dried squid, dried shiitake mushrooms.

Seasoning: monosodium glutamate, southern milk, spices, peppercorns, honey, salt.

Production process: The good pork belly is honeyed, and then the seasoning is put into a bowl to marinate for 1-2 hours, take out, pour off the juice, put it in the claypot to thicken, and then simmer for 5 minutes over low heat.

Features: Fat but not greasy, fragrant and refreshing.

Stir-fried meat with dried daylilyMaterials

Ingredients500g dried daylilySeasoningAppropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of bean paste, appropriate amount of blended oil.

The practice of stir-frying meat with dried daylily1.The daylily soaked in advance should be selected from each root.

2.Shredded meat.

3.Finely chopped green onion and ginger.

4.After heating the oil, stir-fry the meat first, then add the green onion and ginger and stir-fry.

5.Pour in an appropriate amount of bean paste and pour in the daylily.

6.This dish needs to be stewed with water, appropriate amount of water, 7Stir-fry and serve.

Chicken stew with daylily.

It's delicious. It's easy to braised it.

Put the chicken first and then put the soy sauce.

Finally, put the daylily.

The most common ways to eat daylily are as follows: cold dressing, boiling soup, and stir-frying. Especially the cold salad, the umami is enough to compare with the seafood. No matter how you eat it, you must first remove the flower core in the daylily, otherwise you will be poisoned after eating.

, fresh daylily mixed with golden needles.

Ingredients: 250 grams of fresh daylily, 400 grams of enoki mushrooms

Ingredients: 6 chili peppers, 2 garlic cloves, 1 coriander, appropriate amount of lemon ice water, seasoning: 2 tablespoons light soy sauce, 1 tablespoon balsamic vinegar, 1 and a half teaspoons chili oil, 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon chicken essence.

Method 1: Prepare the main materials;

2. Wash and drain enoki mushrooms and daylily and set aside;

3. Cut the chili pepper into cubes, press the garlic into a mushroom, wash the coriander, leave the stems, cut into small pieces of seasoning, and set aside;

4. Boil the water in the pot and blanch the enoki mushrooms for 10 seconds.

5. Blanch the daylily in water for 1-2 minutes.

6. Put the blanched daylily and enoki mushrooms into the lemon ice water for 3-5 minutes;

7. Scoop up the daylily, put in the minced garlic, chili peppers, coriander stalks and pour in the seasoning, mix well, put it for 10 minutes, then scoop up the enoki mushroom and put it in a bowl and mix well.

2. Braised pork with daylily.

Ingredients: 1000g pork belly, 100g daylily

Ingredients: salt to taste, oil to taste, sugar to taste.

Appropriate amount of large ingredients, appropriate amount of Sichuan pepper method 1

Cut the pork belly into thick pieces.

Blanch the meat with hot water to remove the fishy smell.

2. Soak the daylily in warm water for 20 minutes.

3. Soak the daylily.

Squeeze out the moisture. 4. Six minutes of oil, heat the peppercorns, and the ginger.

Burst the pot and remove it. The sugar color changes to brown color.

Stir-fry the meat to make it sugary.

5. Add an appropriate amount of water.

Soy sauce simmers.

6 under daylily and salt.

Remove the juice from the pan. 3. Cold daylily.

Ingredients: daylily, cucumber, carrot, garlic, ginger recipe.

1. Soak the daylily in water for about half an hour.

2. Wash the cucumber, carrots, ginger and garlic and set aside, cucumber and carrots and shredd.

3.Add an appropriate amount of water to the pot and bring to a boil, add a small amount of oil, daylily, put in boiling water, and cook for about a minute.

4. Cook the daylily, remove it and put it in cold boiled water.

5. In the same way, put the carrots in boiling water and boil for 3-4 minutes, remove them and put them in prepared cold boiled water, 6. Add a small amount of oil to heat and stir-fry the ginger and garlic.

7. Fry in oil to consume oil.

8Turn off the heat and pour in the soy sauce.

9. Remove the cooled daylily and pour it into the pot, and add the boiled carrots and cucumbers. Mix quickly 10Add some fragrant sesame oil and white vinegar and mix well, which varies from person to person, and add some of its ingredients appropriately.

When I eat dried daylily.

It is usually soaked many times.

Sometimes it's a whole day, sometimes it's a night.

It wasn't until I soaked that I smelled the sulfur and the smell of sulfur was much lighter.

Then when you fry it, there is boiling water to boil.

Usually I cook it twice, hehe, it's okay!

It is because of this tossing that the daylily is fried and the taste is fragrant!

No toxins! But I'm sure there's still a little brimstone! But there's no way around it, unless you dry the daylily yourself in the fall.

Hehe, I love to eat daylily and I don't get tired of eating it every day! But I was afraid of the residual toxins of sulfur, so I drank mung bean soup to detoxify after eating daylily! Hey.

Stir-fried meat with daylily.

Ingredients: Appropriate amount of daylily.

Appropriate amount of oil, appropriate amount of meat.

A pinch of salt, a pinch of sugar.

A pinch of oyster sauce. A little light soy sauce.

A pinch of thirteen spices.

Appropriate amount of chopped green onion, ginger and garlic.

Recipe preparation: 1The daylily can be pinched off at the heel to take out a flower center, soak and wash 2Add an appropriate amount of water to the pot and bring to a boil, add a little salt and oil, add daylily, blanch, and the water can be removed when the water boils, and the water can be controlled.

3.Shred the pork, mince the green onion, ginger and garlic and set aside.

4.Add an appropriate amount of oil to the pot, stir-fry the shredded meat until it changes color, add the green onion, ginger and garlic, and stir-fry until fragrant.

5.Add daylily, add a little salt, sugar, oyster sauce, light soy sauce to season and stir well.

The most common way to cook is to stir-fry shredded meat, but you can also scramble eggs.

You can cook vegetables, you can make soup, you can also make cold dishes, it's very good.

A lot, like what cold salad, boiled soup, stir-fried all kinds.