Mullet roe is a common aristocratic food in Chinese New Year cooking and wedding banquets. Due to the large market demand, mullet aquaculture has developed and become one of the main economic sources for coastal fishermen.
Many high-end restaurants offer fried rice with mullet roe, which is very popular with the people.
At home, the banquet guests fry a plate of fried rice with mullet roe covered with mullet roe slices, which is luxurious and dignified.
It takes three or four years for mullet to grow from fry to adult fish to take eggs. The wild fishing period is only about 10 days from winter to around, but the catch is decreasing year by year, which makes the price of mullet culture not cheap. Therefore, mullet is called "Wujin" and has its origin.
Generally, mullet roe is poured on the fire with sorghum liquor, fried in a pan, roasted with charcoal fire, fried in an oil pan, sliced or lumpy, and served with garlic sprouts, white radish, apples or pears, and even yam, which is richer in taste, slightly sticky and unforgettable.
Fried rice with mullet roe is a fine product in the field of fried rice. Huang Guan, the executive chef of Shui Dai Hot Springs, taught everyone to slice mullet roe, cut the remaining mullet roe into cubes, and then stir-fry rice with other ingredients in a hot pot. Salty and fragrant after cooking. Because the diced apples are cleverly put in, they are refreshing and not greasy. Fresh and sweet fruits are more chewy, and fried rice is filled with heroic atmosphere.
Fried rice with mullet roe
Composition:
2 eggs, oil 10g, minced garlic 5g, chopped green onion 10, diced apple 20, edamame 30, chopped green onion 20, boiled rice 200, appropriate amount of salt and pepper, mullet roe 100, a little yellow wine, mullet roe1.
Exercise:
1. Tear off the film of mullet roe, coat both sides with rice wine, bake soft slices for later use, and dice with bad shape for later use.
2. Heat the pan and drain the oil. When the oil is hot, stir-fry garlic and onion until fragrant, then add the egg liquid, add mullet roe and white rice, and stir-fry M in turn. When the rice is mixed evenly, season with salt and pepper. Add onion, diced apple and edamame and stir fry.
3. Dish, put fried rice in the pot, put mullet roe slices on it, and put mullet roe gold foil on it.
There are many changes in cooking, such as stir-frying, three cups, braising in soy sauce, braising in soy sauce and charcoal roasting, which can make people fondle it.
Roast, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry.
Roasted smoked/seeded mustard green beans
Composition:
Soak 100g, string beans 50g, mayonnaise 30g, mustard shrimp eggs 10g, orange shrimp eggs 10g, mustard 5g and lemon juice 5g.
Exercise:
1. Soak, bake, color and cut into pieces for later use, and blanch green beans for later use.
2. Mix mayonnaise, mustard shrimp eggs, orange shrimp eggs, mustard and lemon juice.
3. Mix the shrimp, egg, mayonnaise and green beans, spread them on the bottom layer, and put the cut and soaked sauce on it to finish.
"Cola Na flavor pumpkin pickle" can conquer the stomachs of adults and children, and the secret of delicious food lies in soaking in beer. Curiously, the chef also said that he wanted a specific brand because it had the best flavor, but it actually had no alcohol stamina at all, only a faint bouquet. Sushi vinegar must put two sour plums, which are used as pickling sauce together with cola beer at the ratio of 1: 1, and the raw pumpkin is peeled and sliced and soaked. It can be eaten in the refrigerator 1 day, and people can't help but smile when eating, because the taste and taste are very similar to those of mango green. Sour and sweet, appetizing and delicious.
Kailaina flavor pumpkin pickle
Composition:
100g pumpkin, 30cc sushi vinegar, 2 sour plums and 30cc cola beer.
Exercise:
1. Peel the pumpkin, remove the seeds and cut into thin slices for later use.
2. Sushi vinegar+Colana beer into a marinade.
3. Add pumpkin and marinate in the refrigerator for one day.
It's cold, and all kinds of soup are indispensable for every meal. Chinese "mushroom chicken soup" can also be skillfully combined with western food. Boil dried mushrooms, chicken wings, ginger, water, seasoning and rice wine in a hot pot, then steam them in an electric cooker for 40 minutes and take them out.
At this time, the mushroom chicken soup is ready. At this time, the chicken wings were chopped and used as fillings in Italian jiaozi. Put the cooked Italian jiaozi into the mushroom chicken soup to become the "Slow Stewed Chicken Soup/Mushroom Chicken Handmade Italian jiaozi". The soup warmed up as soon as it was eaten, and jiaozi felt full. The chicken wings are so tender that people can't help eating them one after another.
Slow Stewed Chicken Soup/Mushroom Chicken Handmade Italian jiaozi
Composition:
Dried Lentinus edodes 10g, ginger 10g, chicken wings 10g, rice wine 5g, salt 2.5g, Shaoxing wine 10cc, 3 dumpling wrappers, egg yolk 1, Qingjiang cuisine 1.
Exercise:
1. Wash mushrooms with soft water and chicken wings with clear water.
2. Prepare a hot pot, add 1 and boil with ginger, water, yellow wine, salt, chicken powder and Shaoxing.
3. Seal with plastic wrap and steam for 40 minutes.
4. Take out the ingredients, boneless and chopped chicken, diced mushrooms, and mix well to make jiaozi ingredients.
5. Take dumpling skin, coat it with egg yolk, and wrap it in jiaozi.
6. Sichuan hot standby Qingjiang cuisine Sichuan hot standby.
7. Boil chicken soup. Add jiaozi and Qingjiang cuisine, and finish.