Tell me about gluten.

Raw materials:

Eggplant, potato, green pepper, garlic sprout, garlic, Jiang Mo, pepper, salt, soy sauce, oyster sauce, sugar, chicken soup, water starch.

Exercise:

1, all kinds of vegetables are washed and cut into hob blocks, and green peppers are seeded, washed and cut into pieces for later use;

2. Chop garlic and Jiang Mo, and mix appropriate amount of pepper, salt, soy sauce, oyster sauce, sugar and chicken soup into juice;

3. Put oil in the pot and heat it to 60% to 70% heat. First, add potato pieces and fry until slightly yellow. Then add the green pepper pieces and stir-fry them slightly, and take out the drained oil.

4. Then pour in the eggplant, fry until golden brown, and remove and drain the oil;

5. Leave a small amount of residual oil in the pot, add fragrant garlic and Jiang Mo to stir fry, and pour in the prepared juice;

6. Immediately pour in the drained potatoes, eggplant and green peppers, cook for 1-2 minutes, sprinkle with minced garlic, and add appropriate amount of water starch to thicken the pan.

Tip:

1, when frying eggplant, the oil should be sufficient and the oil temperature should be high, so that the fried eggplant will not spit oil or absorb too much oil;

2, according to personal taste, choose whether to put sugar, if you like, you can put more sugar, so you can also eat sweetness;

3. According to personal preference, choose whether potatoes are peeled or not, and whether hot varieties are used for green peppers;

4. Finally, adding garlic can improve the taste and fragrance, and it is also suitable for eggplant dishes such as roasted eggplant and eggplant with sauce.

Shanghai yiguoxian

Shanghai cuisine, customarily called "local cuisine", has developed from the daily life of every household in Shanghai. This is relatively simple and affordable, and has a homely flavor.

Shanghai cuisine is characterized by strict selection of materials, exquisite production, being good at steaming and thick oil red sauce, paying attention to real taste, being light and multi-layered, fine knife-making, distinctive salty taste, mild taste and novel and exquisite style.

Raw materials:

Fat lean meat, horseshoe, egg, chopped green onion, Jiang Mo, oyster sauce, salt, sugar, cooking wine, black pepper, oil gluten ball, white gourd, tofu, carrot, flat-pointed bamboo shoot, Jinhua ham and broth (water).

Exercise:

1. Put fat and lean meat, chopped water chestnut, eggs, chopped green onion, Jiang Mo, oyster sauce, salt, sugar, cooking wine and black pepper into a container, and quickly stir them in one direction to form meat stuffing;

2. Carefully poke a hole in the gluten ball with pointed chopsticks and patiently stuff the meat into the hole;

3. Peel and slice wax gourd, make tofu with venetian blinds, cut carrots for a while, wash flat-pointed bamboo shoots with salt, and slice Jinhua ham;

4. Spread the wax gourd in a heat-resistant glass container in Lekou, cover the bean curd venetian knot, carrot flower, flat-pointed bamboo shoots and Jinhua ham slices at one time, and add a proper amount of broth (water);

5. Put the Luck glass heat-resistant container into a steamer, cover it and steam for 30-45 minutes.

Tip:

1, the best meat in the stuffing is fat and thin, and the taste will be better if you add a proper amount of chopped horseshoe (lotus root);

2. Oil gluten meatballs can be bought in major supermarkets. After poking the hole, carefully put the chopsticks into the meatball, and mash the dough inside slightly so as to stuff more meat.

3. Jinhua ham, flat-pointed bamboo shoots and broth are all salty, so there is no need to add salt to the soup to avoid being too salty;

4. The choice of steamer can effectively reduce the accumulation of distilled water and truly ensure the original flavor of the original soup;

5, when steaming things, the temperature is very high, and ordinary glass containers are easily broken. It is recommended to use Luck glass heat-resistant glassware, which can be heated to 400 degrees, baked, microwave and steamed. It is very safe, convenient and easy to clean.

Hand-grabbed noodles dragging crabs

Raw materials:

Female blue crab, garlic, ginger, onion, egg, flour, salt, sugar, black pepper, water and oil.

Exercise:

1, wash the blue crab, cut it into two pieces, uncover the crab cover, remove the crab cheeks and pat the crab feet for later use;

2. Chop garlic and ginger, and cut onion into chopped green onion;

3. Flour: water according to the ratio of 1: 2, add the egg batter which is evenly stirred and has no particles, add a proper amount of salt, sugar and black pepper for seasoning, and evenly wrap the processed crab pieces with the egg batter;

4, the oil temperature is 70% hot, slowly add the crab wrapped in egg batter and fry until the crab shell turns red, remove and drain the oil;

5. Add an appropriate amount of olive oil into the pot, add minced garlic, Jiang Mo and scallion, stir-fry until fragrant, then pour in the fried and drained crab pieces and stir-fry evenly, then pour in the remaining egg batter and stir-fry quickly, so that all the egg batter is evenly wrapped on the crab pieces;

6. The batter is slightly solidified, continue to stir fry for a while, sprinkle with chopped green onion and serve.

Tip:

1. The authentic Lamian Noodles crab chooses the first-class "June Yellow", but due to the limitation of origin and season, the "June Yellow" can be replaced by the tender yellow female blue crab.

2. After the lid of the crab is opened, what you see is like a foam fish gill, which is the respiratory organ of the crab (as shown by the arrow on the left). Generally, a large number of bacteria are attached, and it is best to remove and clean them before cooking. [Click to view larger image]

3. The ratio of egg batter is about 130ml flour and 260ml water (three big crabs). Eggs can be added with 1 or 2, and seasonings should be added to the egg batter to make the taste more uniform. If crab roe overflows, you can dig it out and mix it into the egg batter to avoid losing it when frying.

4, crabs are easy to cook, generally see the color turn red and then fry for about half a minute;

5. Pour in the batter and stir fry quickly, so that each piece of crab meat can be evenly wrapped in batter.

How to choose crabs:

1, crabs are lively, big and heavy, with hard belly and plump meat;

2. The navel of female blue crab is round, fleshy, rich in crab yellow and more fragrant, while the navel of male blue crab is sharp, the meat is firm and the crab paste is rich.

How to keep crabs fresh;

1. Bind the live crabs, put them into the pot, inject a little water (to prevent the crabs from overflowing), cover them with wet towels, and put them in the freezer 1-3 days;

2. Put the live crab into the domestic bathtub and inject a little water (to avoid the crab overflowing), which can survive for 1-6 days (high temperature is not applicable);

3. Bundle live crabs into small boxes, inject water that can cover the crabs, and put them in the freezer for quick freezing, which can keep fresh for 1- 15 days.

Remember, no matter how you preserve it, crabs can't be as fresh as they just bought. The best solution is to buy a small amount of crabs at a time and ensure that they can be eaten as soon as possible.