Fried lamb cubes with green onions
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The lamb is smooth and tender, fresh and fragrant, with a saucey juice and endless aftertaste.
【Raw Materials】
500 g lamb. 1 egg (weighs about 50 g), green onion: 100 g. 20 grams of refined salt, 10 grams of soy sauce, 15 grams of rice wine, 15 grams of monosodium glutamate, 10 grams of wet starch, 25 grams of peanut oil, 15 grams of sesame oil.
【Production process】
Cut the lamb into 1.2 cm thick slices, cross the flower knife on both sides (1/3 of the depth of the meat thickness), cut into 1 cm long strips, then cut into cubes, put into a bowl and add fine salt, egg white and wet starch and stir well. Cut the green onion in two, change the knife to a 1.2 cm segment and set aside, take an empty bowl and add fine salt, soy sauce, sake, monosodium glutamate, and wet starch and stir well into a juice. Add peanut oil in a wok and cook over high heat until it is 60% hot (about 150 ° C), add the diced lamb, stir it with a spoon, and then add the green onion and stir to quickly remove it. Leave a small amount of oil in the pot, heat it over high heat, add the lamb cubes and green onion and stir-fry, then pour into the bowl and stir-fry with the sauce, drizzle with sesame oil, turn it upside down a few times, and quickly exit the pot
Fry the fat cap
The color is golden, and the outside is crisp and tender on the inside.
500 grams of lamb pork belly, one egg (weighs about 50 grams). 10 g soy sauce, 15 g green onion, 15 g ginger, 10 g garlic, 10 g wet starch, 15 g sweet noodle sauce, 15 g sesame oil.
Wash the lamb in a pot of cold water, cook for about 5 minutes to soak out the blood, then remove and cool, cut into 8 cm long, 2.5 cm wide and 0.8 cm thick slices flat on the plate, add soy sauce, green onion, ginger slices, garlic slices into the basket and steam (about 90 minutes) take out, decant the soup, remove the green onion, ginger and garlic slices. Beat the eggs into a bowl, add the wet starch and stir into a paste. Put peanut oil in the wok, put it on medium heat and burn it to 80% heat (about 200 ° C), roll the meat slices one by one into the oil, fry until nine ripe, fish out, when the oil temperature rises to 90% heat (about 225 ° C), then put the meat slices into a golden brown and fish out, cut the fried meat slices into oblique pieces, put them into a plate and serve. Mix the sweet noodle sauce with sesame oil in a saucepan, then serve the shallots and garlic cloves on a small plate and serve with the dish.
Creamy cinnamon fish
The soup is like milk, the fish is like jade, fresh and tender, adding flavor and refreshing.
Laurel l000 g. 50 grams of salt shoot tips, 65 grams of shiitake mushrooms, 100 grams of ham. 30 grams of dry flour, 250 grams of cooked lard, 10 grams of green onion, 15 grams of ginger, 250 grams of milk soup, 5 grams of peppercorns, 20 grams of rice wine, 20 grams of star anise, 3 grams of refined salt, 10 grams of chicken fat.
The osmanthus scrapes the gills, digs out the internal organs, rinses them clean, and cuts off the tip of the fin with a knife. Put the fish in a pot of 80% boiling water and blanch it slightly, then put it in cool water to scrape off the black skin, rinse it and drain it. Cut open the lower lip bone of the fish and place the head to the left and the belly flat on the board. Cut a 2 cm wide slope knife edge on the fish, turn it over and cut into elephant eye blocks, dip dry flour on both sides, place the wok on medium heat and add cooked lard. When it is 60% hot (about 132 ° C), fry the fish in the pan until it is six ripe, add green onion and ginger and fry until yellow, add milk soup, peppercorns, rice wine, star anise, refined salt, then add the fried cinnamon fish, cook for 10 minutes on high heat, and when it is cooked, remove the green onion, ginger, peppercorns, and star anise. Put the fish on a large plate, pour in the milk broth, chicken fat, add shiitake mushrooms, ham, and bamboo shoot tips.