Tsubaki plum snail pieces
This dish belongs to the upgraded and improved version of stir-fried snails, adding fresh plum beans and toon sprouts to the production, the entrance is fragrant, crisp and delicious after stir-frying, red and green color matching, so that diners salivate, will be a big seller!
raw material:
300 grams of fresh plum beans, 100 grams of conch slices, 50 grams of toon sprouts, 5 grams of garlic slices, 10 grams of red pepper slices.
seasoning:
Salt 0.2 g, chicken powder 0.3 g, pepper 1 g, pepper oil 0.5 g.
1, wash the fresh plum beans, change the knife into a diamond-shaped block, set aside; wash the conch pieces, rinse the water, fish out, drain the water, and set aside; wash the toon buds, change the knife into segments, and set aside.
2: Put the net pot, pour in the salad oil, burn until it is 50% hot, put in the fresh plum bean oil until it turns green, quickly drain the oil, rinse the water, fish out, drain the water, and set aside.
3: Put another net pot, pour in a little olive oil, add toon sprouts, garlic slices, red pepper slices and stir-fry, add fresh plum beans, conch slices, add salt, chicken powder, pepper to taste, stir-fry evenly, out of the pot, drizzle with pepper oil, serve.
Technical key: when fresh plum beans are put into 50% hot oil, they need to be quickly fished out immediately after the color turns green to ensure the crisp and refreshing taste of plum beans.
Northeast rare mushroom chicken
150g chicken, 50g fresh chestnuts, 45g dried shiitake mushrooms
June fragrant bean paste 15 g, June braised soy sauce 1 teaspoon, broth 80ml
make
1) Soak the dried shiitake mushrooms in water in advance, after the water is soft, add the broth to taste and steam.
2) Fresh chestnuts, cook over low heat, chicken bone-diced and set aside.
3) Heat 20g oil in a pot and sauté with June bean paste.
4) Add chicken, fresh chestnuts, dried shiitake mushrooms, then season with June braised soy sauce, then add the broth and simmer.
Green pepper hair blood is strong
400 grams of fresh duck blood, 250 grams of hairy belly, 100 grams of mung bean sprouts and fresh bean skin, and 50 grams of lunch meat.
Ingredient A (10 g salt, 8 g each of monosodium glutamate and chicken essence, 5 g of white pepper, 12 g of oyster sauce)
Salad oil, green onion 20 grams each, wet starch 15 grams, garlic rice 10 grams, green peppercorns 5 grams, green pepper rings 30 grams.
make:
1: Blanch duck blood, lunch meat, hairy belly, fresh bean skin, and stir-fry mung bean sprouts at the bottom.
2, boil the homemade sauce, add the raw materials of blanched water, season with ingredient A, simmer into the flavor and then hook the mustard, plate sprinkle with green pepper rings, garlic rice, green onions, green peppercorns, boil the salad oil, drizzle on the green pepper ring.
Homemade sauce:
Sauté 100 grams of ginger, green onion and garlic with 500 grams of rapeseed oil, 50 grams of green and red millet spicy, 150 grams of celery and shallots, and simmer over low heat to form a sauce.
1: 8 river shrimp shrimp with shrimp noodles, add green onion ginger water, salt and cooking wine to marinate for 2 minutes; sea cucumber strips 60 grams of water for later.
2, pot into the broth 800 grams, pea soup 1200 grams (peas steamed into puree, and then boiled with the broth), adjust the salt 8 grams, the green shoot strips 150 grams, carrot strips 80 grams, winter bamboo shoot strips 80 grams, apricot abalone mushroom strips 80 grams, 8 croquettes into the medium heat simmer for 3 minutes into the taste, under the shrimp, cooked pork belly strips 200 grams (water plus green onion, ginger slices cooked) continue simmering for 1 minute, thin mustard, turn off the heat and pour 20 grams of homemade peppercorn oil, put into the ding, you can go to the dish.
Homemade peppercorn oil:
Da Hong Pao peppercorns 35 grams, dried green peppercorns 15 grams, pepper seeds 20 grams (any dried pepper seeds can be) into the pot dry frying incense, beat into powder, pour into stainless steel basins, pour into 500 grams of peanut oil burned to 40%, pay attention to stir while pouring, let the powder and oil fully contact, cover and simmer for 10 minutes, until the aroma is fully spilled before use. The prepared pepper oil is stored at room temperature, preferably used up at meals or on the same day, otherwise the hemp flavor will evaporate.
Technical key:
Chili seeds have a special aroma, the spicy taste is light and fragrant, and when you boil the pepper oil, add a little, and the resulting oil will have a spicy flavor on the outside of the hemp flavor.
Vinegared bass
Sea bass, garlic, millet pepper festival.
Sliced ginger, shallots, salt, cooking wine, corn starch, soy sauce, steamed fish soy sauce, aged vinegar.
1. Slaughter the sea bass, cut it from the back to form a slice, and add ginger slices, green onion, salt and cooking wine to taste it. Cut the beef into small pieces and set aside with salt, cooking wine and corn starch.
2, in addition, the soy sauce, steamed fish sauce, aged vinegar according to the ratio of 1:2:3 mix well, add the appropriate amount of garlic and millet pepper knots, soak for 20 minutes to get vinegar perfume water.
3: Steam the sea bass in a cage for 8 minutes until cooked, then remove and put in a pot of stew (garlic soaked in vinegar sauce on the bottom pad). Take another net pot, scoop in the appropriate amount of vinegar sauce and bring it to a boil, wait for the beef grains to be smoothly cooked before thinning the mustard, scoop the pot on the top of the sea bass, and it is ready.
Orange peach jelly
Raw material: dried peach gum 50g
Excipients: molecular carrageenan 25g
Seasoning: Rimula orange juice 400g, cotton sugar 50g
Production;
1. Soak the dried peach gum in water overnight, and then pick out the impurities inside.
2, Rimula orange juice add carrageenan, heat and open after adding peach gum to cool, form peach jelly.
3: Cut the solidified peach jelly into small pieces and sprinkle it with cotton sugar on the plate.
Features: Peach gum has the effect of health care, blood purification and lipid reduction, anti-wrinkle and skin rejuvenation, rich in a variety of nutrients, combined with orange juice to make jelly, that is, convenient to eat and delicious.
Warm tips: After the peach bubble is hair, you need to remove the impurities inside, so that the taste is good and the consumption is more comfortable.
Casserole homemade carrot tofu
Carrot tofu 400 g, enoki mushroom 20 g, clams 100 g, baby cabbage 200 g, water hair fungus 10 g.
Salad oil 20 g, broth 300 g, salt 5 g.
1: Change the carrot tofu into a 2.5 cm cube; wash and cut the mushrooms and baby cabbage into small pieces.
2: Preheat the sand pot, add salad oil, add baby cabbage, enoki mushrooms, carrot tofu, pour into the broth, add salt, clams, fungus and simmer over low heat, and when the tofu is burned through, it can be put into the stone pot.
Carrot Tofu:
1: Soak 2500g of soybeans overnight; 2500g of carrots add 500g of water into a blender to stir and filter to form carrot juice.
2. In the ratio of soybeans: water = 1:5, add the two pieces to the soybean milk machine and grind them into soybean milk.
3. When the soy milk is fired, add carrot juice and boil it to become carrot soy milk.
4, when the carrot soy milk is 80 ° C, pour into the mold to make tofu, pour the soy milk while pointing brine, wrap the gauze, cover the wooden board, and press it with a heavy object for 30 minutes.