Small seafood with rattan pepper sauce
raw material:
Octopus 60 g flower nail 100 g orchid mussel 60 g okra 100 g minced garlic 8 g green onion 8 g millet pepper 10 g ice refreshing vine pepper sauce 120 g vine pepper oil 12 ml salt to taste
make:
1. Put the chilled vine pepper sauce in the refrigerator and set aside.
2. Put the flower nails into water, add salt and a little rattan pepper oil and let them sit for 3 hours to spit out the sand, rinse and rinse with water, and then cool them in ice water. In addition, the octopus and orchid mussels are cleaned, and after a cup of water, they are fished into ice water to freeze; okra is blanched for 20 seconds, and after the ice is cool, the knife is changed into a section.
3. Place the okra on the bottom of the dish and place the beetle, octopus, and orchid mussel on it after changing the knife. Take out the ice-cooled vine pepper sauce, pour in the vine pepper oil and mix well, drizzle on the plate, sprinkle with minced garlic, green onion, and minced millet pepper.
Description: The spices for the ice-cool vine pepper sauce are soy sauce, fresh soy sauce, spicy fresh sauce, fresh dew, balsamic vinegar, sugar, vine pepper, garlic, ginger and so on.
Tin cans of tamales
350 grams of black pork belly, 300 grams of Wanyuan selenium-rich potatoes, raw garlic, wood ginger oil, green two wattles of chili peppers, homemade watercress sauce, spice powder, rice noodles, mash, salt, chicken essence, monosodium glutamate, green onion
1. Cut the black pork belly into thin slices, add the appropriate amount of homemade watercress paste, spice powder and rice noodles to the pot, add mash, chicken essence and monosodium glutamate, and mix well into tamales. Wanyuan selenium-rich potatoes peel and cut into chunks.
2. Place the minced raw garlic, wood ginger oil, and chopped chili peppers in a bowl and mix well to form a dipping dish.
3. Put the selenium-rich potato pieces into the tin pot, add the appropriate amount of water and salt, cook until it is seven minutes cooked, pour off the water, and then add the mixed black pork powder steamed meat, bake on high heat until the meat is cooked, take it out and sprinkle with green onions, and accompany it with a dipping dish.
Yuzu braised pork
Grapefruit can dissolve the fat of pork belly, pay attention to the preparation of this dish without soy sauce coloring, fried sugar color color coloring effect is better.
750 grams of pork belly, 40 grams of grapefruit leaves, 30 grams of grapefruit meat, 80 grams of green pepper segments, 10 grams of salt, sugar, edible oil, and 1 sheet of aluminum foil
1. Cut the pork belly into pure pieces, add grapefruit leaves to the pot for 2 hours, and set aside.
2. Heat the pot, heat the oil, add the green pepper segment over the oil and fish it out. When the pot is re-heated, put the oil to 50% hot, sauté the sugar into a sugar color, pour in the pork belly pieces and add the original soup without meat pieces. Add green peppers, grapefruit and salt, bring to a boil over high heat, and when the juice is collected over low heat, put the meat pieces on a hot iron plate with aluminum foil.
Anchovy shrimp crispy potato cake
Crispy potato cake with delicious Hawaiian style salad sauce with a crisp and smooth texture, coupled with Q bullet shrimp, the taste is different.
Ingredients:
Potato cake 6 \ 6 cooked anchovies
Accessories:
Bitter chrysanthemum leaves 8 g
seasoning:
Delicious Hawaiian salad dressing 60 g \ McCormick Turkish spice 3 g / Oil to taste
method:
1. Potato cake fried until golden ripe; delicious Turkish spices are roasted over low heat.
2. Sprinkle the potato cake with delicious Turkish spices, one-sided mounting a little tasteful Hawaiian salad dressing.
3. Press the anchovies onto the salad dressing and serve with bitter chrysanthemum leaves.
Dried grilled fish
This dry roasted fish is different from the traditional method, without the use of ginger grains, garlic grains, shiitake mushroom grains, winter shoot grains these ingredients, only added a large amount of meat, relying on meat and fish fresh. The key to making this dish is to stir-fry the meat over low heat for a long time to achieve the effect of crispy and dry.
1. Slaughter the grouper, cut a few knives on both sides of the fish, add a little salt, cooking wine and ginger and shallot juice, spread well and marinate.
2. Put an appropriate amount of salad oil in the pot to heat, put in the fat and lean pork in half, slowly fry for about 2 hours on low heat for a long time, during which you can pour in an appropriate amount of cooking wine and soy sauce until you fry the water and most of the oil, to achieve the effect of crispness and not hardness.
3. Put salad oil in the pan and heat it to 70%, fry the grouper until the surface is crisp and hard, then remove the oil.
4. Leave the bottom oil in the pot, first put in a little red oil watercress and fry well, then put down the grouper, mix the fresh soup, add the meat, soy sauce, monosodium glutamate, mash juice, heat it over low heat until the juice is dry and bright, put it on the plate, and finally sprinkle the green onion to garnish it
Handmade konjac roasted rice duck
1 duck, 200 grams of handmade konjac, 200 grams of green peppercorns, 30 grams of red millet peppercorns, 25 grams of green peppercorns, 30 grams of ginger, 30 grams of garlic, 10 grams of red sauce, 20 ml of soil soy sauce, 10 ml of rattan pepper oil, 150 ml of vegetable oil, salt, monosodium glutamate, chicken essence, fresh soup
1. Clean the rice field duck and chop it into 3 cm pieces; handmade konjac cut into even strips; green pepper slash knife cut into knots, all set aside.
2. Heat the pot, heat the vegetable oil and sauté the green peppercorns, ginger and garlic until fragrant. Then sauté the duck pieces until they come out of the oil, add the red sauce and stir-fry slightly, mix the appropriate amount of fresh soup, add the konjac strips and burn for more than half an hour, until the duck pieces are soft and cooked, then add the green pepper festival, the red millet pepper festival, add salt, monosodium glutamate, chicken essence and soil soy sauce, pour in the vine pepper oil and turn the juice evenly, and the pot is ready.
Fragrant meat
1. Scrape and wash the pork belly with skin and cut into slightly thicker slices.
2. Use hot water to swell the dried shiitake mushrooms, cut the ginger and green onion white into minced pieces, and set aside.
3. Pork belly slices in a pot, add minced ginger and chopped green onion, add a small amount of chicken essence, monosodium glutamate, dark soy sauce and pepper and stir well, then pound the egg and stir well, and finally add dry starch and evenly.
4. Put an appropriate amount of cooked vegetable oil in the pot and cook it to 80% heat, then fry the pork belly slices well until the appearance is golden and hard, then pour out the drain.
5. Leave the bottom oil in the pot, first fry the ginger slices and green onion, then add the soaked shiitake mushrooms and sauté to remove the water, then put in the fried pork belly slices, mix with water, bring to a boil on high heat, add salt, monosodium glutamate, pepper, chicken essence to taste, and then pour into the pressure cooker and press for 10 minutes, you can get out of the pot and put in a small soup cup.
Roasted chicken with scallions
Baby rooster 220 grams of paper shoots 80 grams of green onion roasted pepper sauce 220 grams of green onion, ginger, green onion, pepper, pepper, white root, salt, cooking oil each appropriate amount
1. Blanch the paper shoots in water and rinse, put them in a bowl at the bottom.
2. Clean the rooster, put into a pot of boiling water, add ginger, green onion, peppercorns, pepper, salt, bai zhi to cook, fish out and cool, chop into strips, and place on the bamboo shoot slices. Pour in the shallots and pepper sauce, sprinkle with green onions, pour in the boiling oil and stir-fry.
Description: The main spices of the shallot roasted pepper sauce are Qing'erjing pepper, green millet pepper, garlic, spicy fresh sauce, Meiji fresh soy sauce, soy sauce, oyster sauce, chicken essence, monosodium glutamate, sugar, balsamic vinegar, pepper, rattan pepper oil, cooked vegetable oil, etc.