First, fu mutton soup
There has always been a folk tradition of "drinking mutton soup in dog days", so it is most appropriate to stew a bowl of mutton soup with cold dew for family members: 1,1000g goat mutton, clean it, cut it into small mutton pieces with the size of 1.5cm, pour in a proper amount of cold water, and soak it for 1-2 hours in the middle. Soak for 3 minutes after the water is boiled, and drain. 3. Put the tender beef into a stainless steel wok or casserole, pour appropriate amount of boiling water, add ginger and garlic, and add 30g of rice wine and 0.5g of white pepper. After the braise in soy sauce is boiled, turn to medium heat and cook for another 30-40 minutes. 4. Put the stewed mutton soup into a bowl, add appropriate amount of salt, chicken essence or chicken essence powder, white pepper powder and spiced powder, and sprinkle with appropriate amount of onion to enjoy.
Second, chopped pepper fish
As the saying goes, there is no fish until a banquet comes to an end, and so is autumn fertilizer in beginning of autumn. We should make a delicious fish. When it comes to eating fish, the most classic is the first dish of Hunan cuisine, chopped pepper fish, and steamed meat: 1. Use the fish head with chopped pepper or silver carp head. Don't forget to cut it from the opposite side and connect the abdominal oblique muscles, so that the steamed fish looks good. 2. Put a straight knife flower in the thick fish area, which is convenient and perfect. Take a proper amount of green and red chopped pepper and smear it on both sides of the chopped pepper fish head. 3. After braising in soy sauce, put the porcelain plate in a steamer and steam it for 8- 10min, then eat it while it is hot. Although this kind of chopped pepper fish is traditional, it is convenient to cook and is very suitable for cooking at home.
Third, soft fried tenderloin
With the progress of the times, people go to restaurants to eat. In ordinary restaurants, it is really difficult to swallow a satisfied soft fried tenderloin. In order to be efficient, we basically buy ready-made fried tenderloin and roll it in the oil. If you want to taste the authentic soft fried tenderloin, you have to make it yourself at home: 1, 1 pork tenderloin, and make it 1cm in size and 7 cm in length. 2. Add 50g of onion Jiang Shui, 2g of salt, 2g of sugar, 2g of chicken essence powder (optional), 0.3g of white pepper powder and 3g of rice wine, and continue to knead and marinate for 30min. 3. Take a bowl, beat 2 raw eggs and beat well. Add 30 grams of cassava starch, 70 grams of wheat flour and appropriate amount of cold water to make a fine egg powder paste. 4. Put an appropriate amount of cooking oil in the pot, heat it with slow fire, put the tenderloin into the soft fried coke, and evenly wrap the noodles. 5, the temperature is 50% to 60% hot, spread the pork tenderloin wrapped in noodles into the pot, fry until the surface is golden, remove and drain, then fry the chicken and put it on the plate.
Fourth, fresh green peppers are super
Over the years, the streets and alleys of major cities have been filled with large and small fried chicken shops. Three or five people, one super, eat very comfortably: 1, 1 tender chicken, chopped into 3cm small black pepper chicken pieces, convenient and perfect. Wash the chicken pieces with black pepper and soak them in a certain amount of cold water for 2 hours. 2. Pick up the chicken pieces with black pepper and blanch them for 3 minutes. Add water to the pot. Remember to add cold water to the chicken pieces. After braising, soak for 3 minutes. Continue to stir the white foam and drain. 3, put 50 grams of oil in the pot, add melon flowers, ginger slices, garlic, dried red pepper, simmer fresh on low heat. Add 30 grams of soy sauce, stir-fry over low heat until the sauce is fragrant, and add 30 grams of black pepper chicken and fresh green pepper. Pour in 30 grams of rice wine, and it will soon become popular and stir-fry. 4. Pour the hot water that has just passed the chicken nuggets, add black pepper, add 0.5g white pepper, and stir fry for about 5 minutes. 5. Add 5 grams of salt and 5 grams of sugar, pour 5 grams of soy sauce, and stir fry for 5 minutes again. Add fresh green and red pepper slices, add 3 grams of chicken essence or chicken essence powder (choose by yourself) and stir well again. 6, drench 50 grams of glutinous rice flour, owe, rest, and fragrant.
Five, oil shrimp
Yang Qian, who won China's first gold medal at the Summer Olympics, asked her what she wanted to eat most. The result showed that her mother cooked braised shrimp in oil. Braised prawns are a classic Anhui dish, both of which are outstanding representatives of braised dishes: 1 and 10 big lobsters, clean them up, cut off the shrimp gun and pick out the shrimp packages; Cut the shrimp head and pick out the shrimp line. 2. Pour 15g cooking oil into the pot, and the temperature is 40% to 50% hot. Add lobster and stir-fry until the skin is crisp. 3. Pour in 35g of cooking oil again, add ginger slices and stir-fry until fragrant. Pour boiling water 100g, add rice wine 10g, salt 2g, sugar 20g, and simmer for 3min. Stop fighting and put it on the plate. Pour the red braised prawn juice on the surface of lobster to decorate the fragrant festival.
Six, diced leek jiaozi
"There's nothing more delicious than jiaozi", and beginning of autumn is indispensable to paste autumn fertilizer. With the arrival of autumn, the amaranth in the field has become more delicate. At this time, the most traditional diced leek jiaozi is to eat jiaozi: 1, 300g of lean pork, 5g of ginger foam, 30g of soy sauce, 3g of soy sauce, 0.3g of white pepper, 5g of salt and 2g of chicken essence or powder (your choice). Stir and marinate for 2 hours to remove the fishy smell and improve the taste and taste. 2. Amaranth 1 kg, washed, drained and cut into leek powder. Add 50 grams of cooking oil and stir well. 3. Add the marinated meat into the chopped leek and mix well. Delicious, diced chives can be made into jiaozi.