Baked squab with sea salt, fish head in sakura prawn soup, veggie minced eggplant
Ingredients & Ingredients: squab, scallion, ginger, cooking wine, sea salt, oil Recipe: kill the squab, drain the water, add the scallion and ginger cooking wine, mix well and marinate to taste.Drain the marinated squab and wrap it in blotting paper.Heat up a wok, add sea salt and stir-fry until hot. Remove some sea salt, add the squab and cover with sea salt.Cover with lid, turn the heat on and bake the pigeon. Remove the blotting paper and serve with a knife.Sakura shrimp soup and Fish head soup Ingredients & Ingredients: Sakura shrimp, fish head, tofu, ginger slices, concentrated chicken juice, scallion, salt, scallion How to do it: Clean sakura shrimp, add oil to a casserole and stir-fry until fragrant, remove and set aside.Clean the fish head with green onion, ginger, cooking wine, salt and marinate to remove the fishy and taste, and then fry in the pan of fried shrimp until golden on both sides.Pour in the concentrated chicken juice, ginger slices and water up to the fish head, bring to a boil over high heat, add tofu and shrimp, add salt to taste and cook until the fish head is mature and boneless, turn off the heat and sprinkle with appropriate amount of scallions for ornament.Vegetable minced eggplant Ingredients & Ingredients: eggplant, vegetable minced pork, basil, light soy sauce, dark soy sauce, sugar Practice: cut eggplant into strips, soak in water for a while, remove and squeeze dry water, sprinkle in a little starch.Heat oil in wok, fry aubergine until golden brown, drain and set aside.Add minced meat in hot water and set aside. Heat oil in a wok. Add minced meat until fragrant.Add eggplant, basil leaves, light soy sauce, dark soy sauce, sugar and stir-fry until reduced.