Against the law of some sauces - Bowen Preview

Against the law of some sauce May 8, 2010

sauce of sea bass steamed up the practice of


material:


bass 1


ginger, onion, celery, coriander (this is the scientific name may be different because it is called in different parts of the habit, we call \

sauce (or other soy sauce, soy sauce, my family only \

pepper, a small amount of prune juice


practice:


1, sea bass kill washed with dish gracefully, pay attention to grasp fish into the salt and pepper to taste points, ginger Cemmi, some onion, celery, cut into large section of dollars to bring them up In the perch above. The remaining part of the onion, celery, diced yuan to inactive.


2, plus steaming pot to boil water, add dish gracefully with the fish, both cooked over high heat 8 minutes out (pay attention to the time and not the meat steamed old).


3. steamed, the tray and certainly a lot of soup, pour them out, and sort out the discoloration has been steamed onions, celery, element to be cut into sections, it is best to find another dish to steak gracefully .


3, burn pot xiasheng pumping, and the amount of soup and a small amount of prune juice (to grasp the content, and more likely to make under the color of sauce does not look good). Opened after the Linru oil, add green onion,


making sauce: Pour the pan sauce, MAGGI, cooking wine, then add Congjiang wire (green onion 2-inch length is better). Small fire roll, add sugar, white pepper; feed juice can be slightly adjusted according to your taste. Then, make the sauce into the fish dish, and put some body in the fish health spring onion, coriander. Then, with a small amount of oil pan to heat, then boil the oil spread evenly with a spoon in the fish, onion and parsley on top and serve.


celery, per pot to pour grain in the fish immediately after the above Serve stew pan sauce of practice


















Women's Law practice materials sauce


miso (to choose lower salt) 1 spoon


taste Lin (that is, the Japanese wine vinegar) 1 spoon


sugar 1 spoon


water 1 spoon


minced garlic 1 tsp


1 spoon coriander


chopped green onion 1 spoon


practice


1. the miso taste Lin, sugar and water carefully and mix thoroughly then add minced garlic.


2. Sprinkle chopped spring onion and coriander can be. If you have not enough salt so that you can add some soy sauce. If you can not buy taste Lin, a little white vinegar can be replaced.


Vegetable Tempura

materials〗 〖Ingredients: carrots 30 grams, 30 grams pumpkin, sweet potato 30 grams, 40 grams of burdock

〗 〖Accessories: duck children Qin 2, low-gluten flour, mud appropriate

〖radish sauce / marinade〗: Face clothing materials: cold water 150cc, 100 grams of low-gluten flour, 1 egg yolk, juice 250cc, soy sauce, 50cc, taste? 50cc.

operation 1. the carrot, pumpkin, sweet potato after peeling, cut into 5 cm long strips, duck children celery cut in short sections alternate.

2. burdock with the back of a knife scrape the skin, prepare a bowl of vinegar water, the way Burdock cut with a pencil sharpener into the vinegar water immersion.

3. will face clothing material mix, stirring all the time as a way to use, better to leave some flour do not mix.

4. the sauce mixture, boil spare.

5. the burdock picked up, drain, sprinkle with a little low-gluten flour, and then, and carrots, pumpkin, sweet potato, duck children celery mixture, the surface mixed mix spare clothing appropriate to join.

6. from the frying pan, heat to 180 ℃, then ladle spoon level appropriate amount of material into the pan in the deep fry crisp.

7. picked up, the place covered with oil-absorbing paper plate, except the oil asphalt, and then placed into the plate, next to the mud to prepare the right amount of radish, sauce is poured into a small dish. Eating, the carrot into the sauce in the mud, and then clip the tempura, which picks eaten with sauce


【】

process tempura: deep-fried tastes: salty flavor

Ingredients: Lobster (1000 g)

accessories: bell peppers (50 g) celery leaves (20 grams) of white radish (50 g) wheat flour (130 grams) egg yolk (30 grams)

spices: ginger (5 g) peanut oil (50 grams)

production process

1. cold water before adding egg yolk beaten, then add low-gluten flour, stir gently, do not need to mixing very uniform, harmonic flow into the shape of the face with a clothes stand;
< br> 2. shrimps washed to remove the gut after the first, peeling shrimp and sword-shaped tail spikes (reservations tail shell), dry with paper towels, and then the end of a knife scrape the black shell with water film , then the shrimp oblique abdominal Department designated 3-4 knife, push the North to make shrimp and shrimp bar disconnect (there will be \
3. to do fried shrimp coated with a thin layer of low-gluten flour, and then wrapped the face of good clothes, put the pan in the 180 ℃ deep fry crisp, picked up and drain;

4. Red pepper seeded and cut in half, into the pan fried slightly fry;

5. Wash minced white radish into the mud;

6. Peel ginger into Muddy;

7. the duck children celery leaves (celery leaves) and low-gluten flour, dip one side, then wrapped in pink top, clothing,spaghetti sauce recipes, into the pan fried cakes, you can put together with the fried shrimp plate ;

8. food before the white radish and ginger mud mud mix tempura dip sauce can.

process prompted

1. because of the production process with the frying process, so be prepared peanut oil 500 grams, about 50 grams of actual consumption.

2. curettage tail shell with a black film of water to prevent splashing hot oil when fried shrimp.

3. tempura dip sauce:

Material: bonito broth 150 ml, 25 ml Lin taste, soy sauce 25ml.

boil all the ingredients can be mixed.

】 【fried shrimp tempura (raw materials: shrimp, eggplant, asparagus, green peppers, potatoes, tempura powder)

ingredients: shrimp, eggplant, asparagus, green peppers and potatoes , tempura powder

practice:

1. first to vegetables, cut thin slices of cutting the thin slices, cut into short paragraphs in the cut subparagraph. I used eggplant, asparagus, green pepper and potatoes to do dishes. Then there was shrimp. Shrimp very cheap now, with a large section of the shrimp or prawn are OK. Remove the shell after removing mud intestine, retain the tail, and then tip to tail with a dark red above the membrane to remove, in shrimp stomach after light program several times, then belly down, press and hold the shrimp body with your fingers on Shrimp can feel the tendon pops to broken.

2. The next step is to transfer surface clothing. Japanese supermarkets sell food have special tempura flour, of course, does not pay very well used, but more expensive, so self-face clothes. The material used is 150 grams of low-gluten flour, 1 egg yolk and water 100 ml. Beat egg yolks first, together with water and mix thoroughly Sift in the flour.

3. medium heat fry, such as small bubbles emerge, the first shrimp wrapped in flour inside look, shake excess flour, then wrapped in a level of clothing, under the pan fried to be able leaves the pot of gold. The middle of a little flip twice.

4. The same is true with vegetables first and then weighing clothes soiled with flour fried, then kitchen towel and drain a little bit about the oil absorption were on it. Note that is a little like asparagus look like a bomb, otherwise easy to focus. Tempura dipping sauce is soy sauce 1 tbsp (I use the Lee Kum Kee soy sauce steamed fish, fresh and the butter flavor is not heavy.), Duiru two key stock (if not Take the chicken instead of pure water + Bar ), try the taste, then rasp mill and a half tablespoons of white radish sauce into the mud tune on it.

the tempura flour can be transferred into a thin paste. If your transfer paste, then the egg should be 15%, flour 35%, 50% of water in proportion.

very particular about one-third of Japanese technology, seven of raw materials, the choice of materials is more important,

we all know that Japanese food seasoning to the main light, attaches great importance to highlight the material itself flavor, so better to eat Japanese food store, tempura above are a thin layer of paste.

addition, too much fat or too heavy sour raw materials generally do not choose, the hard shell of shellfish and sweet fruit should not be used. Fried hard-shell cases and do not eat fruit from high sugar content, combined with tempura Starching thin, easily in the frying process of fruit zoom.

many other raw materials have the choice, but do not forget the seasonal characteristics, different characteristics in different seasons seasonal selection of raw materials. Such as the spring, usually selected sea bream, silver fish, sweet fish, prawns, cauliflower, Measures Adopted by leaves, cherry leaves, bamboo shoots, asparagus, onion, etc.; summer, choose eggplant, soybean, pumpkin, melon, basil leaves, amaranth leaves, ; autumn Select ginkgo, scallop, conch, eel, squid, oysters, dried persimmon, banana, a large crab and so on. In addition, like tofu, pickled dried, steamed for a class can be used raw materials are seasonal.


sauces are generally based on individual tastes to tune. I even had to use peanut butter to tune, very fragrant.


In addition, after blowing up some kitchen paper to use oil control point, or will be very tired


tempura sauce:


bonito soup stock 150ml, soy sauce 25ml, taste? 25ml


practice: you can boil all the materials


Uses: In addition to dipping fried things, it can also pour the tofu on Jan


the practice of seeking authentic pasta sauce spaghetti sauce often used: olive oil, red wine, rosemary, bay leaves, black pepper. But I plan and save time, respectively: vegetable oil, cooking wine, instead of behind some were omitted.


Preparation: onions, carrots, celery, tomatoes


diced


practice:


1. cooking pot roast open water surface about 10 to 15 minutes cooking


2. Heat wok with oil discharge


3. Oil heat into the minced meat


4. Scoop a little color into the wine


5. At the same time add the onion, carrots, celery D


6. a little stir into the tomato


7. stir the pot of food, its uniform heat


8. Add chicken, salt. There can be sprinkled with a little black pepper.


pasta cooked, remove and had cold water (not painful restriction to surface more somersault), come out into the platter containing uniformly spread flat. Poured on the surface of the meat sauce


small balls: skilled Hong Q pasta

what materials need to look at it in the end: (2 copies of the following criteria)

Italian pasta 200 grams of other 5 # # of course you can, choose preferences. Supermarkets can buy.

small ham 1 / 2 I used only the people most often eat a small sausage, it tastes good.

onion 1 this, but essential, pasta course, put onions. Buy a little on it.

tomatoes 1 / 2 to put some tomatoes that is fresh and delicious.



bell pepper 1 cucumber 1 / 4

ingredients: tomato sauce, ginger, garlic, white wine, salt.

wow, can really see a lot of the above Oh, but the approach is very simple. Q from preparation to the smell of the surface of the table views, but also ten minutes time. Do not believe? Immediately with a try with Enji.

Making:

1. in the pot to boil water, wash vegetables well at the same time.

2. The water boiled, the Italian side into the salt in boiling water 7 minutes, until shells teeth bite together QQ degree. At the same time all the main vegetables and ham, cut into 1 cm square of Xiaoding.

3. After Pasta cooked, remove and add cold water. (If you like hot food, directly into the plate)

4. Open fire, put oil in the wok (cooking a little less than usual)

5. Five into hot oil, add ginger and onion, fried in the fire. Fried onion until transparent level, slightly fragrant.

6. Add tomato sauce, good debugging (tomato sauce with a teaspoon of suitable, water debugging),

7. and then separate them into chopped tomatoes, cucumber, bell pepper, ham. Re-entry of salt, stir-fry two or three.

8. Pour trace liquor.

9. Chuguo ago, put half the amount of garlic cloves?.

10. turn off the heat. The smell of Q material and Pasta Stir well, transfer to a plate and serve.

PS: Italy 5 # noodles supermarket and buy 500 grams of 8.3 yuan, it is recommended to buy or butterfly-shaped spiral.

DIY

shrimp herb pasta ingredients: Italian hollow noodles, shrimp Ren, onions, herbs juice

seasonings: ginger, olive oil, white wine, salt < br>
production process:

1. choose to mud shrimp gut, wash and drain.

2. onion cut into pieces.

3. Spaghetti cooked spare.

4. wok adding the right amount of olive oil, ginger, onion, shrimp stir fry, fried, adding white wine made from juice, into the Italian side, then add vanilla sauce, thick good you can.

fried seafood pasta

1: cook the pasta, shrimp boiling water burns

2: shrimp, crab Roubang and fried cabbage. Unfortunately, no octopus and oysters, or more delicious. Free vegetables, do not like odor, such as broccoli, baby corn will do.

3: stir together the noodles and vegetables, add a little soy sauce, Laogan Ma and the like, leaves the pot.

unique flavor of Italian noodles

ingredients: pasta (cooked according to instructions standby), green pepper strips, 1 tomato slice, shredded carrots, onions shred.

practice: Heat oil drain pan, add scented leaves, tomato sauce Luechao (soy sauce if you like color reproduction point), then add green pepper, carrots, saute onion, chicken pasta following the release, the right amount of salt and then removed from the oil, the tomato slices on top, you can eat.

without pasta, get some sliced noodles fried itself is also very delicious.

tuna Vegetable noodles

material Butterfly: Butterfly surface 100g, thick asparagus 1, tomato 1 / 3, yellow fruiting 50g, tuna 80g, a little chopped onion, minced garlic, a little and olive oil, white wine a little, a little salt and pepper a little.

practice:

1. asparagus washed and shredded; yellow fruiting slashing the skin, wash and shred; tuna fish, cut into small squares stand.

2. take a deep pot of water to boiling, add 1 spoonful of salt, then add cooked noodles cook until the eighth of the fry, mix olive oil reserve point.

3. wok, add some olive oil and saute the chopped onion and minced garlic, stir-fry into the practices of a material, add some white wine, and then into practice two stir-fry with noodles, and finally increase salt and pepper seasoning can transfer to a plate.

Tip: If cooking without first adding a spoon of salt, to eat outside when there is taste it, chew to which no flavor.

coconut shrimp helical

material: spiral surface (Fusilli) 100g, 3 shrimp, broccoli 5 to 6, a little chopped onion, minced garlic a little, a little white wine, tomato, a little small , a little salt and pepper a little.

practice:

1. Wash cauliflower; shrimp peeled, to gut and clean alternative.

2. take a small pot of water to boiling, add the cauliflower boil for a short iron approach one about 2 minutes later picked up, soak ice that aside.

3. take a deep pot of water to boiling,learn italian language, adding a spoon of salt, then add cooked noodles cook until the eighth of the fry, mix olive oil reserve amount.

4. take a pan, add some olive oil, saute chopped onion and minced garlic into the practices of one of the shrimp, add white wine and stir about, then add the cauliflower and tomato approach 2 small fry, the last 3 noodles and stir into practice, add salt and pepper seasoning can transfer to a plate.

Tip: When hot water must be boiling cauliflower, the temperature will be enough, hot out of the color will be green, while cold water is to make them taste more crisp!

Assorted mushroom cream pasta

[material / seasoning]: spaghetti 200 grams, 150 grams needle mushrooms, 150 grams mushrooms, 100 g abalone mushrooms, onions 1 / 4, black olives appropriate, soup 200 grams, cream 80 grams of white sauce, whipped cream 60 grams, 50 grams butter, salt and a pinch of pepper

[production process]

1. cook a pot of boiling water by adding 1 tsp salt, then add pasta, cook 8 to 10 minutes, stirring constantly to avoid during the stick pan.

2. Wash all mushrooms, slice and boil for a short hot water and drain backup.

3. pan heat until the butter melts into the butter, then add onion stir-fry until onions soften, then stir into the practices of three of the mushrooms look, then add broth, cream white sauce, cream, salt and pepper, until a small fire to boil.

4. picked to join the practice of a pasta sauce pot cook the practice of 3 1 to 2 minutes, then add black olives and stir about, you can pot plate and serve.

the fresh tomato seafood pasta noodles

2003-12-4 juvenile Sichuan Food Network

【Material】 (4 component) of young Italian pasta (Linguine) 320 克, 250 grams of fresh clams, scallops 8, Blue Oyster 8, 1 garlic, 1 tablespoon olive oil, Italian parsley (chopped) 5 grams, dried pepper (chopped) a small, fish soup 2 tablespoons of tomato ( diced) 60 g

【Materials】 sauce (4 component) shrimp 50 grams, 50 grams of fish fillet, brandy 1 / 2 tablespoons, 100 grams of canned tomatoes, fish stock 1 tablespoon olive a small amount of oil, 25 grams of butter sauce production process

【】

1 melted butter with olive oil, adding fried fish fillets, pour in brandy and fish soup Cook until the remaining half.

2 Add tomato, with a low heat? 20 minutes, turn off standby.

main course approach:

1 Heat oil in fry garlic until golden brown, removed after adding chili garlic.

2 Add all seafood, saute to medium cooked sauces are added, the fish and tomato soup over low heat for grain.

3 with saline to raging fire? Italy immature area of about 7 minutes, drain and put into pan fried.

4 adding sauce mix, boil for a while and you can dish, sprinkle with chopped coriander Serve. Cooking time: 25 minutes

tomato seafood pasta

materials: shrimp, shelled, 6, 4 feet in shell crab, clam 6, 2 large minced garlic, white wine 1 / 4 cup tomato seafood miso 2 cups water 1 / 4 cup, a little nine-Tasi, pasta 200 grams

practice:

1, the seafood marinated with wine and salt look.

2, the large minced garlic until fragrant, add seafood and nine-Tasi fried foods.

3, fried, add water, tomato pasta sauces Sauce cooking.

4, boil until sauce into the pasta, noodles and other tasty on it.



material beef pasta: spaghetti, ground beef, red tomatoes 4, Italian meat sauce, onion, celery

Western carrots, garlic, bay leaves , cardamom powder, seasonings, wine

cooking steps:

1. tomato peel into the water manipulation to separate the skin.

2. fry until fragrant beef, fried pot after the backup; the hot Peel tomatoes into pieces a good backup.

3. from the pan, add onion saute fried soft, then add garlic, adding carrots, celery and mix well Houjiaruqie good fried tomato mix well after adding beef.

4. and then joined the Italian meat sauce and rosemary, bay leaf and red wine, slow boil a small fire, so soup is slightly dry.

5. Pour the cooked sauce cooked Italian surface and serve.

pasta

material:

pasta 75 grams? salt? onion 1? garlic 1? tomato 3? 75 grams of minced beef meat mixed? pepper? pepper powder? oil 1 tablespoon? tomato paste 1 tablespoon? 75 ml of water? 3 tablespoons minced basil

practice:

1, Italian cooking in salt water surface, to mature, and maintain bite. Strip the skin of onion and garlic, and dice. Cleaning tomatoes, stems removed after pedicle, cut into small pieces. In the ground meat adding salt, pepper and pepper powder, and stir with a fork loose.

2, the non-stick pan heat, pour in oil, fry onion, garlic and ground meat, adding tomatoes, tomato paste and water, thoroughly mixing some Cover and simmer low heat for 10 minutes, and occasionally plow about. Add salt, pepper and sweet pepper seasoning powder, and finally put basil.

3, sieve the drained pasta with the water, into a deep plate. Finally pour meat sauce twist.

string meat pasta

material:

steak 1 onion 1 / 2, 1 tomato, 2 fresh mushrooms, garlic, 1, 1 pasta / 2 kg (cooked), 3 tbsp butter flavoring

:



1 tablespoon tomato paste, salt 1 tsp black pepper 1 / 4 tsp

practice:

1, fresh mushrooms with a knife after the designated pattern, fried beef with 1 tablespoon yellow, sprinkle a pinch of salt.

2, onions, tomatoes, washed and cut into pieces, chopped garlic.

3, with 1 tablespoon oil saute Zhu (2) material, plus 1 / 2 tsp salt, tomato sauce, 1 / 8 teaspoon black pepper fry, then add pasta and mix well .

4, steak cut into small pieces, sprinkle with 1 / 2 tsp salt and 1 / 8 teaspoon black pepper.

5, with 1 tablespoon butter to cooked steak fry 6 minutes (or oven baked) out to string strung meat fork.

6, to pasta, string meat, fresh mushrooms sequence containing plate




iron mysterious squid the best recipe sauce


a need appliances:


monolithic, 35 mm thick, about 30 cm diameter circular iron, smooth surface, welding the two edges in iron handle to facilitate the operation of appliances (3 core coal stove, the heat area, fire uniform for easy operation, can also use LPG), a shovel, brush one.

Second, choice of materials:

squid should choose good quality, free from decay, the appearance of integrity and good color of fresh squid.


three formulations: (to 2 kg of squid for example)


allspice 40 grams, 30 grams cumin powder, chili powder amount, amount of pepper powder, MSG 25 grams, 15 grams of salt, 2 grams of super king flavor, ginger 20 grams, 20 grams of garlic, white sugar 3 grams, appropriate wine, starch 80 grams, 100 grams of onion.


4, pickled:


squid split up 35 cm, 1.5 cm wide and about 0.8 cm thick around the rectangular strip, into the raw materials mix well, preserved about 20 minutes.


five, wearing string:

with a bamboo stick to the marinated squid pieces strung, the string size of the required dress uniform, wearing squid squid block when the block bamboo stick from the middle vertical penetration, when the bamboo stick through squid to be horizontal penetration.


6, roasted


the iron plate placed on the stove hot, with a brush on the iron layer of vegetable oil evenly on the brush, the onion cut into small granules uniformly blasted into the iron on the fragrance, will wear good series put iron on squid, roasted, in the baking process should always pay attention to adjust the size of fire, and continue to brush the oil, turned face, so that burned the, in the baking process the surface should be sprinkled in the squid amount of allspice, Zi Ran dye powder, chili powder, pepper and grilled squid after a good brush on the surface after a layer of fragrant edible sauce.


7, fragrant sauce of modulation


1. Ingredients: Pickle 500 grams, 150 grams of sesame paste, peanut butter 200 grams, 40 grams of chili sauce, garlic Ren 100 grams, 30 grams of pepper powder, MSG 80 grams, 10 grams of super flavor king, chicken 100 grams, sugar 20 grams, refined salt 20 grams.


2. First Pickle minced large garlic mashed peeling.


3. Porcelain with a load sesame, peanut butter, chili sauce, garlic Yan, pepper powder, super delicious king, chicken, sugar, salt and other mixing evenly.


4. The vegetable oil very badly put eight mature go-Fried Pickle, and then transferred into Porcelain good compound, close the lid, let cool and then try that, if salty, and the appropriate release point, sugar, monosodium glutamate, weaker Add some salt that is