8 Delicious and Quick Dishes!

1

Main Ingredients:

400g fresh mushrooms

Side Dishes:

60g scallion, 30g coriander, 5g red bell pepper slices

Sauce:

27g Meida seafood sauce, 20g oyster sauce, 1g Sichuan peppercorn, 1g chili oil, 40g red oil, 6g bamboo oil, 3g chicken powder, 3g white sugar, 5g sesame, 5g mushroom soy sauce

:

1Wash the mushrooms and tear them into strips after blanching and cooling;

2Add the main ingredients, side dishes to the sauce, mix well and decorate with red bell pepper slices.

2

Main Ingredients:

1000g fresh carp

Side Dishes:

10g Shuangmaer Luangiao Juice, 10g Shuangmaer Sichuan Pepper Juice, Hai Tian Steamed Fish Sauce (as needed), Ginger Slices, Garlic Minced, Green Onion, Pepper, Vinegar, Liquor, Salt, Chicken Powder, Small Chili, High-Quality Soup (as needed), Fresh Luohan Hua Leaves

:

1Slaughter and process the fresh carp, wash and cut it, add ginger slices and liquor for marinating for 3-5 minutes.

2Heat the pot, add ginger slices and green onion knots, wait for it to boil and then put the marinated carp in, add a little salt, cover and cook for 5 minutes after taking it out for use.

3In a separate bowl, put 10g Luohan Hua Juice, 10g Sichuan Pepper Juice, Hai Tian Steamed Fish Sauce, pepper, vinegar, chicken powder, small chili, green onion, garlic puree, and a suitable amount of high-quality soup to make a seasoning juice, pour it on the carp, sprinkle with a small amount of fresh Luohan Hua Leaf crumbs and fresh lemon slices for decoration.

3

Ingredients:

200g jellyfish, 30g soy sauce/soy sauce, 20g vinegar, 10g sesame oil, 10g white sugar, a little mature white sesame, a little coriander

:

1Soak the jellyfish for 5-6 hours, changing the water 3-4 times in the middle;

2Mix fresh soy sauce and vinegar;

3Add sesame oil and stir;

4Add white sugar and stir until completely dissolved;

5Drain the soaked jellyfish and cut it into a size suitable for eating;

6Place the cut jellyfish in a plate, pour over the cold dressing;

7Sprinkle with mature white sesame and decorate with coriander leaves.

4

This dish is the most 'hot pot' dish in Huizhou cuisine. The addition of soy sauce enhances the flavor, and after original grain fermentation, the taste is well-matched. After the dish is served, it is full of 'hot pot' and finger-licking good.

Main Ingredients: 200g Yellow Mountain Bamboo Shoots

Side Dishes: 50g Black Pig Pork, 30g Green Garlic, 3g dried chili peppers, 30g fragrant dried peppers

Sauce: 60g soy sauce, 5g white sugar

Production method:

1Put a little oil in the pot, add dried chili peppers and stir-fry the Yellow Mountain Bamboo Shoots to remove excess moisture;

2Add pork slices and fragrant dried peppers, stir-fry together to release the fragrance when they are fragrant, then use soy sauce to splash and stir-fry;

3Sprinkle with green garlic and take it out of the pot.

5

Ingredients:

Chicken breast meat, carrots, cucumbers, chili peppers, soy sauce, vinegar, white sugar, salt, Pixian Doubanjiang, Jade Orchid Flakes, appropriate amount of starch

:

1Cut the chicken breast meat into diced and marinate with salt, carrots, cucumbers, and chili peppers cut into dicing, prepare for use.

2Prepare 2 tablespoons of soy sauce, 2 tablespoons of vinegar, half a tablespoon of sugar, and a little salt to make a juice for seasoning.

3Heat the oil in a pot, heat up to the seventh layer, add Pixian Doubanjiang to burst fragrant, add chicken cubes, chili peppers to stir-fry until changed color, add carrots, cucumbers and continue to stir-fry evenly, then add seasoning juice to stir-fry, stir-fry with hooch, cover and pour.

6

Main Ingredients: 180g eggplant

Side Ingredients: 30g Chinese dried sardine

Production:

1Peel and slice the long eggplant, shave off the skin, dice into strips, pull oil until cooked, in the pot put a little water, add concentrated chicken broth, white sugar, a small amount of fresh flavor juice mixed, pour into eggplant and stir-fry evenly, out of the pot, put it on the plate, the canned sardine can be cut into granules and paired with red and yellow bell pepper grains, pour sesame oil, sprinkle with cooked white sesame before serving.

7

Large Mixture Juice Recipe:

200g soy sauce, 10g old sugar, 90g Meida oyster sauce, 150g soy sauce, 100g white sugar, 50g fish sauce, 5g chicken powder, 1000g vegetable water (can be used 40-50 times)

Main Ingredients: 400g shrimp

Side Dishes:

①60g chopped chili peppers, 90g red bell pepper dicing, 70g garlic cloves, 90g green pepper dicing

②70g green pepper, 15g ginger slices, 70g carrots, 20g celery, 15g coriander, 60g shallots, 3 jin pure water

Sauce: ①35g Large Mixture Juice

②35g scallion oil, 7g bamboo pepper oil, 1200g oil

Production method:

1. Shrimp is peeled and sliced from the abdomen, wash and cut;

2. Add oil in the pot to 180℃, put the shrimp in and fry until the outside is crispy and the inside is tender;

3. Put the auxiliary materials ② into vegetable water and mix with seasoning juice, pour into the shrimp and stir-fry, pour in the fried large mixture juice 35g, add fried shrimp and stir-fry, pour in the bamboo pepper oil.

Creative Insights: The flavor of spicy and hot Sichuan cuisine is combined with the white dressing technique of Cantonese cuisine, resulting in a novel and unique flavor. Pay attention to controlling the oil temperature and frying the shrimp at 200℃.

8

Main Ingredients: 250g pine planks

Side Ingredients: 100g wild garlic, 5g green garlic grains

Sauce: 20g soy sauce, 5g old sugar, 15g oyster sauce, 15g sugar, 5g butter, 5g water

Production method:

1Cut the pine planks into strips and fry in oil at 200℃ for 50 seconds, take it out and drain the oil;

2Put the fried wild garlic into oil to fry fragrant, take it out and drain the oil;

3Wash the pot, pour in soy sauce to concentrate, pour into the fried pine planks and wild garlic, stir-fry evenly, tighten the remaining seasoning liquid, take it out of the pot and sprinkle with green garlic grains.

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