Lapa garlic slip liver tip
The origin of the idea: once I saw some hotels with Lapa eight garlic fried pork belly feel good matching, I thought of using Lapa eight garlic to slip the liver tip, the previous slippery liver tip has no ingredients, only the sauce color of the liver tip, the color is relatively dark, increased the green Lapa garlic slices can not only improve the color, but also use the taste of garlic to neutralize the fishy taste of the liver tip, after the launch sold very well.
Ingredients: 50 grams of laba garlic, 100 grams of liver tip, 5 grams of green garlic.
Seasoning: Oyster sauce 5 g, Paratotmed 3 g, Dark Soy Sauce 2 g, Aged Vinegar 3 g, MONOSodium Glutamate 3 g, Sugar 2 g, Dry Starch 5 g, Salt 2 g.
make:
1: Change the garlic into slices; slice the tip of the liver, rinse off the blood with running water, add dry starch and grasp well; change the garlic to a 5 cm long segment.
2: Heat the salad oil until it is 40% hot, slide the hepatis tip for 3 minutes until cooked, pour out and set aside.
3, the pot left the bottom oil, the next eight garlic sautéed, under the oyster sauce, flavor Dame, dark soy sauce, aged vinegar, monosodium glutamate, sugar, salt, pour into the slippery liver tip, stir-fry until flavorful, under the garlic segment, hook thin mustard, pour out the oil out of the pot.
Flavor type: salty and fresh.
Production key:
1. The oil temperature when the liver tip is slippery should not be too high, otherwise the taste is not tender enough.
2, this dish should be eaten hot after being served, and the tip of the liver has a fishy smell after cooling, which affects the taste of the dish.
Comments: This dish is suitable for rice, and now pickled eight garlic is no longer limited by the season, so this dish is not only suitable for this season, but can be done all year round.
Beautiful gold sauce fresh shrimp slippery
This dish is atmospheric, the shrimp meat is made into shrimp slip, and then reduced to the shape of shrimp, steamed and poured with golden melon juice, the color is bright and attractive.
raw material:
400 grams of fresh shrimp.
seasoning:
Wet starch 6 grams, shiitake mushrooms 10 grams, Meiji soup 8 grams, Meiji concentrated chicken juice 2 grams, Meiji shiitake mushroom powder, Meiji umami juice, Meiji fresh chicken powder 5 grams each, salt, sugar 3 grams each, clear soup 200 grams, golden melon juice (golden melon steamed juice) 20 grams.
1: Peel the shrimp, remove the sand line, cut the shrimp tendons, chop them and crush them with the back of a knife to form a sauce; remove the mushrooms and cut them into minced pieces.
2, shrimp meat with shiitake mushroom minced, wet starch mix well, add Meiji umami juice, Meiji fresh chicken powder, Meiji shii mushroom powder marinated for 30 minutes, make shrimp slippery, with shrimp head, shrimp tail together with the shape and then basket steamed for 8 minutes.
3, from the pot under the clear soup, add The Meiji soup, The Meiji concentrated chicken juice, salt, sugar, boil over high heat, pour together with the golden melon juice on the steamed and shaped shrimp slip on the slide, and plate it.
Spicy bamboo shoot celery sprouts
material:
1 bag of shimizu bamboo shoots, 100 grams of celery knots.
20 grams of dried chili peppers, 6 grams of peppercorns, 10 grams of ginger, 10 grams of green onion, 2 grams of garlic paste, 500 ml of fresh soup, salt, chicken essence, monosodium glutamate, vegetable oil.
1: Put the vegetable oil into the pot and burn it to 260 ° C, refine the lettuce oil flavor and cool it down to 180 ° C, add ginger and green onion to fry it to make the incense, then put the dried chili pepper knots and peppercorns into the pot and fry until the dates are red, into spicy oil, and put it out for later.
2: Change the bamboo shoots into strips, wash and put them into the pot, mix in the fresh soup, add salt, chicken essence, monosodium glutamate, boil for 10 minutes to drain the water, add garlic paste, celery knots, simmering chili oil, mix well and serve.
illustrate:
When refining spicy oil, rapeseed oil should be used, the taste is better, and attention needs to be paid to controlling the oil temperature.