Thai sour and spicy claws
Cooked boneless claws are soaked and marinated in a special chutney sauce, and the claws are crisp and chewy, making them a delicious cold dish with a spicy and sour taste.
Ingredients: 300 grams of American chicken claw, 50 grams of lettuce, 15 grams of parsley segments, 10 grams of shredded shallots and shredded carrots.
Seasoning: 100 g of chili sauce, 50 g of white vinegar.
Preparation steps:
1. Cook the chicken claws in a pot of water for 15 minutes, cool and remove the bones; cut the lettuce into thin strips, and put them into the bottom of the dish with shredded shallots, carrots and parsley segments;
2. Deboned chicken claws are soaked in white vinegar and 500 grams of water for 2 hours, then marinated with sour and spicy sauce for 4 hours, and mixed well in a plate of shredded vegetables.
To prepare the chutney:
1. Wash 700 grams of large red pepper, 600 grams of Thai pepper, 300 grams of beauty pepper and cut into small rings; 250 grams of chives are washed and cut into green onions; 400 grams of parsley and lemongrass, 350 grams of dried shallots, 200 grams of coriander, 25 grams of Thai coriander, and 500 grams of garlic are washed and chopped separately;
2. Add 10 kg of cold water and 650 g of sugar to the pot, after boiling on high heat, turn off the heat, and put the boiled sugar water to cool;
3. In the boiled sugar water, add the big red pepper ring, Thai pepper ring, beauty pepper ring, chives, 350 grams of acid water, 250 grams of monosodium glutamate, 175 grams of Dingfeng vinegar essence, 750 grams of Dingfeng white vinegar, 550 grams of Zhimeizhai white rice vinegar, 1150 grams of aircraft fish sauce and the remaining raw materials in step 1 and stir well.
Roasted beef with pepper
raw material:
110 grams of hang pepper, 10 grams of red pepper, 20 grams of gluten beef marinated in white brine
seasoning:
Ingredients (MSG 3 g, light soy sauce 10 g, vinegar 8 g, rapeseed oil 5 g, pepper oil 2 g), spring onion 30 g, garlic 10 g, clear oil 50 g
method:
1: Put the pepper and red pepper in a pan and fry (the kitchen can be placed on the charcoal fire to roast, the taste is more fragrant), fry until it is fully cooked, take it out and let it cool, tear it into segments by hand. Cut the marinated gluten beef into thin slices (do not cut too thickly);
2. Soak the garlic in clear oil to make it taste good;
3: Cut the shallots into 1 cm long knots;
4: Mix the pepper, red pepper, beef slices with tendons, ingredients, shallots and garlic evenly, and serve.
Mix with shredded green papaya
Ingredients: 500 grams of green papaya, 20 grams of hawthorn cake thin strips.
Seasoning: 1 slice of lemon, 15 g of apple cider vinegar, 10 g of sugar, 3 g of fresh lemon juice.
make:
1. Peel and seed the green papaya, rub into thin strips and soak in cold water with lemon slices for 20 minutes.
2. Drain the soaked papaya shreds, add apple cider vinegar, sugar and lemon juice and mix well, plate and put the hawthorn cake on the plate.
Comments: The taste of green papaya is not obvious, only a faint fragrance, and this dish just makes use of its strong taste absorption effect, selling appearance and taste are very fresh.
Excellent tangerine peel beef
Ingredients: 200 grams of fat beef rolls, 10 kumquats.
Seasoning: 500 g of tangerine peel beef broth.
1. After blanching the fat beef rolls, soak in the tangerine peel beef broth until flavorful (about 15 minutes);
2. Cut off the two ends of the small kumquat and dig out the pulp with a carving knife for later;
3. Stuff the fat beef soaked in the flavor into the kumquat, scoop a small spoonful of semi-solidified tangerine peel beef broth, garnish on the kumquat and plate.
Features: Small kumquat is stuffed with tangerine peel beef and plated with special features. To improve the method of tangerine peel beef, fat beef is soaked in boiled tangerine peel beef juice, and the taste is soft and full of flavor.
Comments: This dish is very novel, but the operation is slightly more complicated and needs to be prepared in advance. The method of tangerine peel beef soup is the traditional method of tangerine peel beef, and there is no problem with the ratio. But the tangerine peel of this dish is too heavy to eat the aroma of fat cattle.
A: The dish itself is a tangerine flavor. The spice flavor of Sichuan cuisine is more prominent, especially the old dish of tangerine peel beef, so the taste of the auxiliary material tangerine peel is highlighted, if you want to reduce the taste of the tangerine peel, just shorten the brewing time of the fat beef roll.
Noodles fragrant white meat rolls
Ingredients: 250 grams of pork two knife meat, 50 grams of handmade thin noodles, 50 grams of side ear roots.
Seasoning: 15 ml of homemade red soy sauce, 8 grams of garlic paste, ginger slices, green onion, green onion, salt, chili red oil, sesame oil.
1: Scrape and wash the pork meat, put it in a pot of boiling water with ginger slices, green onion knots and a little salt, simmer for 10 minutes, turn off the heat, and soak for 2 hours before fishing out.
2: Cook the thin noodles in a pot of boiling water, fish them out and mix them with sesame oil to cool, then wrap them in a circle with chopsticks and put them on a plate to make decorations.
3: Cut the pork meat into thin slices, wrap the side ear root into a white meat roll, put it on the plate with the noodles, pour it with garlic paste, red soy sauce, chili red oil and green onion to make the garlic sauce flavor juice.
Homemade red soy sauce:
Add coriander, sliced ginger, shallots, celery, carrots, soy sauce, fresh and sugar to the pot and simmer over low heat before the residue is ready.
Appetizing sour and spicy pork hands
Now guests lack appetite for greasy dishes, pig hands are a common raw material in the northeast, this dish tastes sour and spicy, the finished product is not fat and greasy, fresh and appetizing, and other pig hands are very different.
Ingredients: 1 pig hand
Seasoning accessories: 150 grams of white vinegar, 3 lemongrass, 80 grams of ginger, 50 grams of green onion, 10 grams of salt, 10 grams of chef's flavor powder, 80 grams of Thai chutney sauce, 20 grams of parsley, 20 grams of shallots
Preparation Method:
1. After treating 1 pig hand (about 800 grams in total), cut it in half, add 2 kg of water to the pot and put in 150 grams of white vinegar to boil the pig hand in white water and rinse it with cool water. Add 2 kg of water to the pot and put 3 fresh lemongrasses, 80 g of ginger, 50 g of green onion, 10 g of salt and chef's flavor powder, simmer for 2 hours (the skin can be pierced thoroughly, can not be overcooked), fished out and chilled in ice water;
2. Remove the main bone by hand and cut it into small pieces. Pour in 80 grams of Thai chili sauce, 20 grams of parsley and shallots, mix well with pork hands, and then add 2 slices of lemon and half of the cherry tomatoes and serve.
Thai sour chili sauce: 100 grams each of garlic, dried shallots, fish sauce and green peppers, 5 grams of lemon leaves, 250 grams of 9-degree rice vinegar, 200 grams of lemonade and red pepper, 50 grams of sugar, chef's flavor powder, and coriander stalks can be crushed in a blender.
The essential:
Be sure to choose imported frozen pig hands, because the imported frozen pig hands have less taste and the meat is whiter and there is no bruise, and when cooking, put lemongrass to remove the smell of pig hands, which can make this dish more fresh and chewy.
Jianghu big knife ear pieces
Ingredients: 250 g of pig's ear, 75 g of cucumber shreds.
10 grams of green peppercorns, 10 grams of millet spicy, 10 grams of Thai peppercorns, 20 grams of minced garlic, 20 grams of minced shallots, 10 grams of white sesame seeds, 50 grams of broth, 20 grams of spicy fresh sauce, 10 grams of chili oil, 10 grams of sesame oil.
1, add the pig's ears with green onion and ginger blanched water to remove the fishy smell, marinate with white marinade until slightly rotten, fish out and put it in a tray and flatten it, let it cool and change the knife into a large piece, set aside.
2. Mix all the spices well and adjust the taste and set aside.
3: Finally, put the cucumber shreds on the bottom, put the large knife ear pieces on it and drizzle with juice to serve.
Shangri-La tripe
Ingredients: 150 g of tripe slices cooked in white brine.
Seasoning: 20 grams each of coriander, shredded shallots, 10 grams each of coriander, red millet pepper ring, 10 grams of lime juice, 4 grams of monosodium glutamate, 2 grams of chicken essence, 0.5 grams of sugar, 3 grams of yellow curry powder and salt, 8 grams of pepper oil, 5 grams each of mint leaves and haitian white rice vinegar.
1. Cut the cooled tripe into 1 cm wide slices with an oblique knife.
2. Add the cut tripe slices to all the spices and stir well, then plate and serve.
Key: the time of tripe brine should be mastered at one point, the brine time is not enough, the cold vegetables produced cannot be chewed, the time is long, the tripe is soft, the production plate is not beautiful, and it is good to marinate to just pinch with your fingers.
Roasted pepper chicken feet
Ingredients: 200 g of boneless chicken feet, 50 g of pepper.
Seasoning: 1 g flower pepper, 2 g rattan pepper oil, 3 g Donggu Yipin fresh, Meiji fresh spicy sauce 5 g flavor, salt 3 g, flavor powder 5 g, sugar 4 g, red oil 10 g, herringbone brand fragrant sauce 5 g.
1: Add 15 grams of shallots, 5 grams of ginger and 5 grams of white wine to blanch the chicken feet for 10 minutes, then remove and put them in ice water and set aside.
2: Take the pepper and set it on fire, peel and set aside.
3: Take 200 grams of chicken feet, 50 grams of roasted chili peppers, add spices and mix well, and plate.