Recipe for Seafood Okonomiyaki

ZhongZi

Jiaxing zongzi, is jiaxing famous specialties, jiaxing traditional name points, with a long history. Jiaxing with waxy and not paste zongzi, fat but not greasy, sweet, salty, sweet waxy delicious moderate and celebrated. Especially in the most famous cast fresh meat. Jiaxing for its delicious taste rice dumplings, easy to carry, edible convenience which received the tourists love, have "Oriental fast food," said.

Ingredients: leaching of making glutinous rice and pork.

How to do it:

 1.will TaoLuo net, even glutinous rice tao rest for 20 minutes, drain water, then into the tub inside, rice by times add sugar, salt, red sauce mix well. Will the pig leg meat to skin, crosscut into fat, thin and some ChangFang small pieces, put basin inside, sugar, salt, liquor, repeatedly rub is brushed, make condiment infiltration meat inside;

2, packet brown. Will choose good palm leaf water the pot to boil, add 3 ~ 5 minutes, remove reinstate clean water

3, Richard straight drain. Take two tickets when zongzi, MAO face palm leaf chaowai, cross fold into funnel-shaped, left hand took palm leaf, the right hand grasp put glutinous rice3 small meat, it put some glutinous rice, grab the pieces.

4, cover didn't grow palm leaf turning parts of the cover meters, packets into four corners, a stereo shape, with shorter grasses strapping zhuang rectangle.

5,six laps twice shy head and tail together, and turn into the grass around three circle. Packet attention around the tight corners of the balance, grasses, not crush, not knot;

 6, cooking. Pot boiling water burn, then, make zongzi pot rice dumplings in the water, above all didn't with bamboo frame and stone compaction, with fire, and cook 1 hour, convert, and simmer for cook always maintain zongzi motionless when, after the ceasefire immediately, a stuffy about it. Eat stripped palm leaf can eat it.

Zhejiang jiaxing is located in zhejiang provinces border, shanghai-hangzhou center, is a famous the land of fish and rice, the product is rich, but for jiaxing main specialities, rice dumplings with meat is really the cast honestly, it starts with fame in 1931, has been almost 79 years of history. Because with makings fastidious, well-produced, pure taste, the four seasons supply, so long enjoys the high reputation, well-known interpre zhejiang, Shanghai, etc, has "the king of rice dumplings" said. To have meat egg yolk bean, cast, dozens of varieties. Nowadays, jiaxing for its delicious taste rice dumplings, carrying convenient, edible convenience which received the tourists love, have "Oriental fast food," said. Jiaxing dumplings for fresh meat dumplings, its appearance tidy, package, with chopsticks into pieces evenly, see meat, waxy and "one-stop" service isn't lousy, fat but not greasy, tender meat sweet fresh, easy to carry. Nearly 100 years production history.

YAKISOBA

Use your noodle and make dinner quick and easy tonight!
Ingredients (serves 4)
250g dried soba or ramen noodles (see note)
100ml reduced-salt soy sauce
3 teaspoons caster sugar
1 teaspoon sesame oil
2 tablespoons peanut oil
150g green prawns, peeled, deveined, chopped
1 cup beansprouts
1 cup shredded cooked chicken
1 carrot, peeled, cut into thin matchsticks
3 green onions, thinly sliced diagonally
1/2 red capsicum, thinly sliced
2 eggs, lightly beaten
1 tablespoon sesame seeds, toasted

Method
Bring a large saucepan of water to the boil over high heat. Add noodles. Cook, uncovered, for 3 minutes or until just tender. Drain. Rinse under warm water. Set aside to drain.

Combine soy sauce, sugar and sesame oil in a microwave-safe jug. Microwave on high (100%) for 1 minute or until hot. Stir and set aside.

Heat peanut oil in a wok over high heat. Add prawns and stir-fry for 1 to 2 minutes or until prawns change colour. Add beansprouts, chicken, carrot, green onions, capsicum and soy mixture. Stir-fry for 1 minute. Add noodles and toss to combine.

Pour egg over noodles. Cook, tossing gently, for 1 to 2 minutes or until egg just sets. Divide noodles between bowls. Sprinkle with sesame seeds. Serve.

Notes
Soba noodles are made from buckwheat and wheat flour and are dark brown/grey. You can find them in the Asian section of the supermarket.

<http://www.taste.com.au/recipes/17541/yaki+soba+noodles>

Sweet and sour Beef (Tangsuyuk)

Tangsuyuk is a Chinese dish which is very popular in Korea. Sometimes order Tangsuyuk at either a Korean restaurant or Chinese restaurant. It’s known as “sweet and sour pork” (or beef), but my satisfaction with the dish always is different.
There are 2 important factors to make this dish stand out: the crispiness of the meat and the taste of the sauce. I’m releasing a few priceless tips to all of you now!

4-6 servings
Ingredients:
600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar 1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water

1. Soak ¼ cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours.
2. To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink.
   *tip: after draining the water, the starch will be solid and stiff.
3. Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl.
4. Add ½ ts salt and ½ ts ground black pepper to the beef and mix it well with your hand. Set it aside.
5. Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand.
6. Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy. It’s very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer.
   *tip: the beef strips should feel crispy through your tongs as you handle them

Next, let’s make delicious sauce!
1. Slice ¼ medium size onion.
2. Slice 1 or 2 apples (you can replace apples with plums).
3. Slice carrot and cucumber thinly (several slices are needed).
4. Drain the soaked wood ear mushrooms and cut them into bite sized bits.
5. Cut some pineapple into chunks.
6. Put 1/2 tbs of vegetable oil on a heated pan.  Add the sliced onion and stir it up.
7. Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute.
8. Pour 2 cups of water into the pan and boil it.
9. When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well.
10. Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water).
11. Add pineapple chunks and sliced cucumber to the pan.
12. Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute!

Now you made your fried beef strips and sauce! If you’re waiting for your family or guests, just take a break and do the next steps just before serving. Ok, it’s time for you to serve it now?
1. Reheat the oil and fry the beef strips again, until each strip becomes very crispy.
2. Put the fried beef on a large platter
3. Reheat the sauce for a minute and pour it on top of the beef strips.
4. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)
5. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)

http://www.maangchi.com/recipe/tangsuyuk

TEMPURA

Ingredients (serves 4)

• 12 green king prawns, peeled, tails intact, deveined
• 2 small baby eggplants, trimmed, thinly sliced lengthways
• 12 stringless green beans
• 1/2 small sweet potato, peeled, cut into 5mm-thick slices
• 1/3 cup plain flour
• vegetable oil, for deep-frying
• Kikkoman Soy, Sashimi and Sushi Dipping Sauce, to serve

• Tempura batter

• 2 egg yolks
• 2 cups chilled water (see note)
• 2 cups plain flour

Method

1. Preheat oven to 160°C. Place prawns, eggplant, beans and sweet potato on a flat tray lined with paper towel. Pat with more paper towel to remove excess moisture. Place plain flour in a shallow bowl.
2. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel.
3. Make tempura batter Meanwhile, combine 1 egg yolk and 1 cup chilled water in a bowl. Stir with chopsticks or flat-bladed knife. Add 1 cup flour and stir lightly with chopsticks. Do not beat or over-mix (flour should still be lumpy).
4. Dip prawns and eggplant lightly in plain flour. Dip in tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2 to 3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Make second batch of tempura batter using remaining ingredients. Repeat step 4 using tempura, beans and sweet potato.
5. Arrange prawns and vegetables on serving plates. Serve with dark soy dipping sauce.

Notes

• Ice-cold water must be used to achieve a lacy effect with tempura batter.
• Shortcut: Look for 320g packets of Nisshin Tempura Batter Mix in the Asian section of your supermaket. Nisshin mix is quick, easy to prepare and foolproof.
• Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

<http://www.taste.com.au/recipes/183/mixed+tempura>

OKONOMIYAKI

Ingredients (serves 4)

• 2 eggs
• 2 cups self-raising flour
• 100g button mushrooms, sliced
• 4 green onions, thinly sliced
• 1/4 small (250g) cabbage, thinly shredded
• 1 large barbecued chicken, skin removed, shredded (see note)
• 1 tablespoon vegetable oil
• 1/4 cup barbecue sauce
• 1/4 cup low-fat mayonnaise
• 1 long red chilli, sliced
• 12 medium cooked prawns, peeled, deveined, halved thinly sliced green onion, to serve

Method

1. Preheat oven to 180°C. Whisk eggs and 11/2 cups cold water in a jug. Combine flour, mushrooms, onions and cabbage in a bowl. Season with salt and pepper. Add egg mixture to flour mixture. Stir to combine. Stir through chicken.
2. Heat a medium non-stick frying pan over medium heat. Add 1 teaspoon oil. Swirl pan to coat. Spoon one-quarter of the pancake mixture into pan. Cook for 2 to 3 minutes each side or until golden. Remove to a baking tray lined with baking paper. Repeat with remaining oil and batter. Place tray in oven for 5 minutes or until pancakes are cooked through.
3. Place pancakes on plates. Drizzle with barbecue sauce and mayonnaise. Top with chilli and prawns. Serve topped with green onion.

Notes

• You'll need 3 cups of shredded barbecued chicken.
• This recipe is based on the Japanese dish, okonomiyaki.
• Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

<http://www.taste.com.au/recipes/18485/japanese+pancakes>

Grilled pork belly - Samgyepsal!

How to make Samgyepsal?

Samgyeopsal can be literally translated as “3 layered flesh”! Whose flesh? yes, it’s pork bacon. Samgyeopsal gui is never eaten by itself, it always comes with a variety of vegetables.
Nobody can resist the taste of samgyeopsal gui (except vegetarians)! When she or he eats the grilled pork belly and garlic, green onion salad and soybean paste dipping sauce (ssamjang) in fresh lettuce, they will be hooked! In Korea, the price of pork is much cheaper than beef, so this dish is enjoyed by many people who can’t afford to buy good cuts of beef.
To enjoy this dish, the main 4 components will be needed

1. pork belly(without this, what are you going to grill? : ) )
2. pajori (green onion salad)
3. ssamjang (soybean paste dipping sauce)
4. grill plate (optional): It’s devised so the grease from the meat flows into a trough.

Ingredients:
for 4 servings
3 pounds of pork belly (fresh or pre-sliced frozen), green onions, carrot, green chili peppers, garlic, lettuce, mushrooms, hot pepper flakes, soy sauce, sugar, honey, hot pepper paste, soybean paste, sesame seeds, and sesame oil.


Directions:
First, slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.


Make “pajori” (green onion salad)

1. Shred about 3 bunches of green onions to make 5 cups. Soak it in cold water.
2. In a large bowl, combine 1/4 cup soy sauce, 2 tbs hot pepper flakes, 2 ts sugar, 1 tbs sesame seeds, and 1 tbs sesame oil. Set it aside.
3. Drain the shredded green onion.
4. Add the green onion to the bowl and mix it with the sauce. Set aside.

Make ssamjang (soybean paste dipping sauce)
Combine these ingredients in a small bowl with a spoon until mixed well:

• 1/4 cup soy bean paste
• 2 tbs hot pepper paste
• 1 stalk of chopped green onion
• 1 clove of minced garlic, 2 ts honey (or sugar)
• 2 ts sesame seeds
• 1 tbs sesame oil.

Prepare vegetables

1. Wash and drain a head of lettuce.
2. Cut a carrot, a green chili pepper, some mushrooms into bite size pieces and put them on a plate.
3. Slice 2 dozen pieces of garlic and put them next to the carrot strips.
   *tip: cut each garlic lengthwise a few times

How to cook:

1. Heat up your grill plate.
2. Put a little sesame oil on the hot plate so your pork belly doesn’t stick.
3. Cover the grill plate with belly, turn it over often so it doesn’t burn.
4. As it gets ready to eat, take it off the plate and set it aside, or keep eating and grilling!

How to eat:

1. Put a piece of belly on a lettuce leaf.
2. Add a piece of garlic, some ssamjang, and a little pajori.
3. Fold the lettuce leaf over so you have one little package.
4. Pop it into your mouth in one shot.
   *tip: don’t bite it in half, it will break open

EnJoy your Samgyepsal Now!! ^_^ 

Japchae (Stir Fried noodle with vegetable)

Ingredients:

• Starch noodles (“dangmyun”)
• 150 grams of beef
• 1 bunch of spinach
• 1 medium size carrot
• 1 medium size onion
• mushrooms (5 dried shiitake and 1 package of white mushrooms)
• 3 cloves of garlic
• 7-8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
   *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
   *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

Korean Seafood Pancake

Korean Pancake is not usually made for Breakfast like Pancake you may know. It's usually an appetizer, sidedish, or snack. But you decide what it could be. And you decide what size you want it to be. If you order this in the restaurant, it's usually the size of a whole pizza. I guess you could also say this is Korean pizza. This time we made it smaller just because.
So shall we start?

Ingredients: Makes about 15 palm(your hand) sized pancakes

15 Shrimp
1 Squid150g crab meat
10 scallions/green onion1 cup Korean pancake mix
3 cups Korean frying mix
4 cups water

Ok, so clean whole squid and save the body part and the tentacles, clean shrimp (peel off and take out the vein from the top by cutting slightly and pull out the vein), shred crab meat, and cut scallions to 3-4 inches long. Pajeon means Scallion Pancake so Scallions are supposed to be a significant part of this recipe so don't be afraid to cut them big and long!

Mix them together and no need to add salt. It's all premixed in to the pancake and frying mix.

Pour enough oil to fry this pancake. Scoop and spread out as thin as possible and make it into about a palm (your hand) size. Fry at about 7-8 stove temperature knob (DON'T use the Highest (Temperature).

Don't forget to flip to cook both sides! And you are DONE!

Enjoy!

*NOTE: If you want Pajeon to be more crispy, add more frying mix than pancake mix and if you want it the other way, then use the opposite proportion.

http://www.kimchibulgogi.com/korean-seafood-pancake-haemul-pajeon-recipe/

Tasty Spicy Korean Ramen

How Do I Cook Delicious Ramyun?





How Do I Cook Delicious Ramyun?
This question sounded strange to me first - how to cook delicious ramyun? To me, ramyun is tasty no matter what, and it’s very difficult to screw up with ramyun. You don’t need a lot of special skills to cook ramyun. To most Koreans, cooking ramyun is the easiest thing in the world.
But I realized that we could cook more delicious ramyun when I had ramyun in a restaurant specialized in ramyun only for the first time. Maybe ramen places had been popular in Japan much longer, but it’s been less than two decades since ramyun-specialized restaurants got popular in Korea, as far as I can remember.
The point is there ARE ways to cook more delicious ramyun!
Here are some tips about how to cook more tasty ramyun. I wasn’t initiated in the secrets from anybody in any way, so these are totally my ideas!


1. Add some more ingredients if possible.
There are tones of things that you can add to ramyun depending on your preference and imagination: mushrooms, potato, sausage, curry, milk, cheese, seafood, tuna from can, rice cakes, bean sprouts, garlics, spinach, hot pepper powder, vinegar, and so on.
The most common ingredients are eggs, dumplings, spring onions and kimchee. Obviously, these are additional ingredients, so pick whatever is available or whatever you’d like to. I usually add spring onions and eggs.


2. Get recently made ramyun if possible.
It’s said ramyun made within two weeks tastes the best because it absorbs water best. Unless you live in Korea, it’s very difficult to buy ramyun that recently made. But if possible, check the date when it’s made and get one made earlier. If you have ramyun that’s relatively old, it’s not a big deal as long as it’s within the expiration date. Just add more water when you cook old ramyun.


3. Turn the gas up to the highest and keep it like that while cooking ramyun.
The strength of heating power is very important. When you cook ramen, keep the gas at its highest. If you want to put the lid on after it’s boiled once, turn it down to the second highest. But it’s recommended not to put the lid on and keep the gas at its highest.


4. The amount of the water is important, too.
When I cook other Korean dishes, I usually use eye-ball measurements. But with ramyun, it’s a different story. Follow the directions of the package about the amount of the water, and it will make it more tasty.


Let’s cook delicious ramyun now!This is for one serving.

(1) Boil 550ml water at the highest gas.

(2) Add the powder soup before the water boils. Stir it once or twice.

(3) When the water boils, put noodles in it. Once the noodles get loose, massage them by lifting with chopsticks a few times and stirring after. This will make the noodles more chewy.

(4) Boil the noodles for about 2.5 or 3.5 minutes without the lid on. This can vary depending on personal preferences. I like ramyun a little bit undercooked. But some people prefer to cook 4 minutes or more.
It’s said they cook for 2 or 3 minutes at a lot of ramyun restaurants. Another important thing is to keep the same heating power while boiling. Keep the gas at its highest!

(5) Egg! When and how to add an egg can vary as well depending on personal preferences. Some like to add it when they put the noodles and break it all the way. Others don’t want to break it to have a nicely-shaped yellow yolk.
If you like an undercooked egg, separate the white and yellow yolks, stir the white yolk and add it 2 or 3 minutes after you add the noodles. Then boil it whatever time you want. Add the yellow yolk at the end before you turn off the gas.

(6) Add some spring onions if you have 1 minute or 30 seconds before you turn off the gas.

(7) Serve it in a large bowl. Kimchi is the most recommended side dish for ramyun. Enjoy!


Other ingredients
You can add some red pepper powder (gochu-garu) for spicier taste.
You can add a drop of vinegar for more fresh taste.
You can add some milk for softer taste.







* Some of most popular ramyun in Korea
Shinramyun, Ansung Tangmyun, Neoguri, Kimchi Ramyun and so on

LongJing Shrimp

Longjing shrimp, by definition, is accompanied by Longjing tea buds from the shrimp cooking is full of local characteristics of Hangzhou dishes. White jade shrimp, fresh; shoots green, fragrance, color Zeya Li, unique taste, clean mouth after eating an appetizer, food for thought, in Hangcai in a must. "Longjing Shrimp, " a large selection of live shrimp, coupled with the Ching Ming Festival new Longjing tea before and after cooking, shrimp, white meat, tender shrimp, 1 Longjing tea green, fragrance, color Zeya Li, unique taste, is an outstanding traditional flavor dishes in Hangzhou .

Materials: living large shrimp 1,000 grams, 1.5 grams of new Longjing tea, 1 egg, 1.5 grams of Shaoxing wine, salt 3 grams. Monosodium glutamate 2.5 g, starch 40 grams, 1,000 grams of lard (about consumption of 75 grams.)

Steps:
First, the shrimp shell, shrimp out, changing the water wash. This repeated washing three times, the white shrimp washed out, drained (or with a clean dry towel and water), into the bowl, add salt, MSG and egg white, stirring with chopsticks until a sticky when dry starch into the mixing sizing . Production of materials (14)
Second, take a cup, put a tea, soaked in boiling water 50 grams (not stamped), place 1 minute, filter out 40 grams of tea, tea and juice the remaining stan
Third, the frying pan get angry, with slick pan, the next lard, till forty-five into a hot, add shrimp and quickly find scattered with chopsticks, about 15 seconds, remove, pour into colander and drain. Longjing shrimp 2
Fourth, stay a little oil in wok set the fire, the shrimp into the pot, and quickly pour the tea and the tea, cooking wine, salt and MSG, Britain fried a few, you can pan plate.

Nutritional value:
shrimp rich in collagen, amino acids and calcium, phosphorus, iron and other minerals, delicious and nutritious; green tea Longjing shrimp 3
Vitamins, and soften blood vessels, lower cholesterol and other functions, is a health food, it is suitable for children and the elderly eat.

Casserole

Fish brain contains a comprehensive and rich in nutrition. Casserole casserole with technology, tastes salty flavor. Flavor fragrance, fresh meat, thicken the sauce delicious, fresh and not fishy, fatty but not greasy, cream soup, such as juice, pure as snow. Before 1982, head casserole or "hidden boudoir human did not know " the Xiaojiabiyu, 75 October 1982 until the country came to foreign diplomats and Mrs Lake, try this dish for its tasty deep Deeply moved by unspeakable excitement is difficult, have a toast to Tom on behalf of the wine, that is, that after dinner, head casserole universally famous in one fell swoop. Casserole its meaning harvest enough rain, more than wealth. It is said that casserole has been a lot of party and state leaders have high praise and celebrities, and foreign guests of all ages.

The shory about the dish:
 Fish head casserole is still a legendary origin of the story, only in the Lake in 1975 Zhushun a canteen cook, he saw the natives eating fish caught after a large bighead carp, the head is thrown, is a pity. Later, he brought other people discarded fish head soup. He found the fish boil out with more exotic delicious soup. He found himself pleasantly surprised of this, and determined to further explore the choice of materials, seasoning and heat. After a variety of condiments with, into the home-made Yixing vessels, but cultural heritage of the casserole, simmer 2 hours or more fire. The rich, the type of plain natural, graceful; However, in 1982, before the casserole or "hidden boudoir human did not know " the Xiaojiabiyu, 75 October 1982 until the country's ambassadors, and his wife came to Lake, try this dish, impressed for its delicious, the excitement is difficult to form words, have a toast to Tom on behalf of the wine, that is, that after dinner, head casserole universally famous in one fell swoop. Casserole its meaning harvest enough rain, more than wealth. Stands in the Lake Hotel Lake head casserole before the statue of the founder Zhushun only master. It is said that only by the Zhushun master cooking the casserole and the development of many of the party and has received high praise from national leaders and celebrities, and foreign guests of all ages.

Technology: casserole [1] tastes: salty flavor food: Breakfast | the delicious casserole (16) meal | dinner taste: taste fragrance, fresh meat.
Material Ingredients: 800 grams of silver carp head materials: bamboo shoots 25 grams ham 25 grams mushrooms (fresh) 25 grams 15 grams garlic 15 grams of dried shrimp sauce: ginger green onions 25 grams 25 grams 50 grams of salt, peanut oil, 8 grams of MSG 3 grams of cooking wine 20 grams of pepper 5 grams of powder
 Method
1. will head to the gills, split clean, bamboo shoots, sliced ​​ham, green onions and cut ginger slices, mushrooms and wash. Choose clean and cut garlic.
2. pot set the fire, the peanut oil into the Shaonei, the oil until hot, add the head, two fry until golden brown, then add onions, ginger, fry a little bit, and then cooked into the wine, poured into 1,000 grams of Naitang , boil following the salt, monosodium glutamate taste good tune, then boil, the poured into the casserole, add bamboo shoots, mushrooms, ham, dried shrimps, black pepper, to open fire after a small fire on the move to stew for half an hour, and other fish Head rot, thick soup, the garlic then the next paragraph, to the hot cream to the garlic segment.