Knock Knock Who's There, Cooking Competition - #3 苏智诚
1. Old cucumber soup
2. Sichuan sauce fried cod
4. White Fungus papaya soup
1. Old cucumber soup
materials:
Old cucumber 1 chicken breast 4 pig 500 grams dried squid two ribs amount enucleated red dates 8 medlar amount
Practice:
1. Old Wash cucumbers, with Peel and cut into chunks, the nucleus removed.
2. With boiling water boil hot pig and pork ribs.
3. The old cucumber, pig, pork, dried squid and red dates into a large pot of water, cook at least one hour.
4. Serve sprinkled with medlar can.
Old cucumber 1 chicken breast 4 pig 500 grams dried squid two ribs amount enucleated red dates 8 medlar amount
Practice:
1. Old Wash cucumbers, with Peel and cut into chunks, the nucleus removed.
2. With boiling water boil hot pig and pork ribs.
3. The old cucumber, pig, pork, dried squid and red dates into a large pot of water, cook at least one hour.
4. Serve sprinkled with medlar can.
2. Sichuan sauce fried cod
Material:
Cod eight sauces:
Small onion chopped 100 g chopped garlic 100 g butter 85 ml clear red vinegar 100 ml sugar 95 grams chilli powder 40 grams of cooking oil 450 ml
Practice:
1. The cooking oil to cook hot, the next small onion saute until golden brown and then dish up. Oil left aside.
2. Go back to blasting small onion oil, saute garlic fried dish aside. Using the same pot of oil, sauce, clear, red vinegar, sugar, chili powder into boiled dish aside.
3. Cod fry until golden brown on the disc.
4. Mixed fried fish oils, sauces, saute the shallots and garlic.
5. Will be tuned sauce topped with cod, put red hot wire, coriander and white sesame seeds Qian decoration.
Cod eight sauces:
Small onion chopped 100 g chopped garlic 100 g butter 85 ml clear red vinegar 100 ml sugar 95 grams chilli powder 40 grams of cooking oil 450 ml
Practice:
1. The cooking oil to cook hot, the next small onion saute until golden brown and then dish up. Oil left aside.
2. Go back to blasting small onion oil, saute garlic fried dish aside. Using the same pot of oil, sauce, clear, red vinegar, sugar, chili powder into boiled dish aside.
3. Cod fry until golden brown on the disc.
4. Mixed fried fish oils, sauces, saute the shallots and garlic.
5. Will be tuned sauce topped with cod, put red hot wire, coriander and white sesame seeds Qian decoration.
3. Ginger duck
Material:
Duck 1 kg ginger lemongrass three yellow leaves a fresh lemon leaves 6 BU
Duck 1 kg ginger lemongrass three yellow leaves a fresh lemon leaves 6 BU
Spices:
Galangal (galangal) 30 克 turmeric (turmeric) 30 克 ginger 30 grams garlic 20 grams small onion 50 grams Stone Li (candlenut) 30 克 peppers 6
Practice:
Galangal (galangal) 30 克 turmeric (turmeric) 30 克 ginger 30 grams garlic 20 grams small onion 50 grams Stone Li (candlenut) 30 克 peppers 6
Practice:
1. Duck cut into appropriate size, remove more fat remaining after cleaning put aside for later use.
2. In blender put spices mashed and mixed.
3. Preheat a small amount of cooking oil to wok son, saute the spices.
4. Add duck, beat off lemongrass, chopped ginger yellow leaves and lemon leaves.
5. Adding an appropriate amount of water, bring to boil up.
6. Duck stew until al dente, the sauce thickens, the final seasoning with salt and serve.
2. In blender put spices mashed and mixed.
3. Preheat a small amount of cooking oil to wok son, saute the spices.
4. Add duck, beat off lemongrass, chopped ginger yellow leaves and lemon leaves.
5. Adding an appropriate amount of water, bring to boil up.
6. Duck stew until al dente, the sauce thickens, the final seasoning with salt and serve.
4. White Fungus papaya soup
Material:
Papaya 1 liter of water 1 pandan leaf 2 sugar 40 g white fungus 20 Kernan apricot apricots 20 g 10 g pitted dates 8
Practice:
1. White fungus soak overnight, remove the stems.
2. Boiled white fungus until soft, add papaya, almonds, sugar, pandan leaves and red dates.
3. Simmer for thirty minutes, in order to adjust the sweetness of sugar, you can
Papaya 1 liter of water 1 pandan leaf 2 sugar 40 g white fungus 20 Kernan apricot apricots 20 g 10 g pitted dates 8
Practice:
1. White fungus soak overnight, remove the stems.
2. Boiled white fungus until soft, add papaya, almonds, sugar, pandan leaves and red dates.
3. Simmer for thirty minutes, in order to adjust the sweetness of sugar, you can
1. 老黄瓜汤
材料：
老黄瓜1个
鸡胸肉4块
猪骨500克
排骨适量
干鱿鱼2片
去核红枣 8粒
枸杞子适量
做法：
1． 老黄瓜洗净，连皮切成大块，把核去掉。
2． 用滚水汆烫猪骨和排骨。
3． 将老黄瓜、猪骨、排骨、干鱿鱼和红枣放入一大锅水，煮至少一小时。
4． 食用时撒上枸杞子即可。
材料：
老黄瓜1个
鸡胸肉4块
猪骨500克
排骨适量
干鱿鱼2片
去核红枣 8粒
枸杞子适量
做法：
1． 老黄瓜洗净，连皮切成大块，把核去掉。
2． 用滚水汆烫猪骨和排骨。
3． 将老黄瓜、猪骨、排骨、干鱿鱼和红枣放入一大锅水，煮至少一小时。
4． 食用时撒上枸杞子即可。
2. 四川酱煎鳕鱼
材料：
鳕鱼八片
酱汁：
小洋葱碎100克
蒜头碎100克
酱清85亳升
红醋100亳升
糖95克
辣椒粉40克
食油450亳升
做法：
1． 把食油煮热，下小洋葱爆香至金黄色再盛起。油留下待用。
2． 用回爆小洋葱的油，爆香炒蒜头盛起待用。用同一锅油，将酱清、红醋、糖、辣椒粉加入煮沸，盛起待用。
3． 鳕鱼煎至金黄色，上碟。
4． 混和煎鱼的油、酱汁、爆香的小洋葱和蒜头。
5． 将调好的酱汁淋上鳕鱼，放上红辣丝、荽茜和白芝麻装饰。
材料：
鳕鱼八片
酱汁：
小洋葱碎100克
蒜头碎100克
酱清85亳升
红醋100亳升
糖95克
辣椒粉40克
食油450亳升
做法：
1． 把食油煮热，下小洋葱爆香至金黄色再盛起。油留下待用。
2． 用回爆小洋葱的油，爆香炒蒜头盛起待用。用同一锅油，将酱清、红醋、糖、辣椒粉加入煮沸，盛起待用。
3． 鳕鱼煎至金黄色，上碟。
4． 混和煎鱼的油、酱汁、爆香的小洋葱和蒜头。
5． 将调好的酱汁淋上鳕鱼，放上红辣丝、荽茜和白芝麻装饰。
3. 姜母鸭
材料：
鸭1公斤
香茅3棵
姜黄叶1片
柠檬叶6片
食油
盐
材料：
鸭1公斤
香茅3棵
姜黄叶1片
柠檬叶6片
食油
盐
香料：
南姜（galangal）30克
姜黄（turmeric）30克
老姜30克
蒜头20克
小洋葱50克
石栗（candlenut）30克
小辣椒6棵
做法：
南姜（galangal）30克
姜黄（turmeric）30克
老姜30克
蒜头20克
小洋葱50克
石栗（candlenut）30克
小辣椒6棵
做法：
1． 鸭肉切成适当大小，去掉多馀脂肪，清洗后放一旁待用。
2． 以搅拌机把香料捣碎、混合。
3． 以少量食油预热镬子，把香料炒香。
4． 加入鸭肉、捶打过的香茅、切碎的姜黄叶和柠檬叶。
5． 加入适量水，煮至滚起。
6． 炖煮至鸭肉弹牙，酱汁浓稠，最后加盐调味，即成。
2． 以搅拌机把香料捣碎、混合。
3． 以少量食油预热镬子，把香料炒香。
4． 加入鸭肉、捶打过的香茅、切碎的姜黄叶和柠檬叶。
5． 加入适量水，煮至滚起。
6． 炖煮至鸭肉弹牙，酱汁浓稠，最后加盐调味，即成。
4. 白木耳木瓜甜汤
材料：
水1公升
木瓜1个
斑兰叶2片
冰糖40克
白木耳20克
南杏20克
北杏10克
去核红枣8粒
做法：
1． 白木耳浸泡过夜，去掉茎部。
2． 用水煮白木耳至软身，加入木瓜、南北杏、冰糖、斑兰叶和红枣。
3． 小火煮三十分钟，以糖调较甜度，即可
材料：
水1公升
木瓜1个
斑兰叶2片
冰糖40克
白木耳20克
南杏20克
北杏10克
去核红枣8粒
做法：
1． 白木耳浸泡过夜，去掉茎部。
2． 用水煮白木耳至软身，加入木瓜、南北杏、冰糖、斑兰叶和红枣。
3． 小火煮三十分钟，以糖调较甜度，即可
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