Wujiang bean flower native beef
raw material:
300 grams of native beef, 400 grams of Wujiang tofu, 10 grams of garlic seedlings, 20 grams of garlic, 15 grams of ginger pieces.
seasoning:
50 grams of rice dumpling chili, 25 grams of bean paste, 3 grams of salt, 1 gram of monosodium glutamate, 3 grams of chicken essence, 5 grams of thirteen spices, 5 grams of soy sauce, 8 grams of oyster sauce, coriander, fresh soup, cooking wine.
make:
1: Cut the beef into small pieces, put it in boiling water, blanch the cooking wine, rinse it with cold water, sauté it in oil and set aside.
2, the pot into the oil to heat, into the ginger, garlic stir-fried until fragrant, put the rice dumpling chili, watercress sauce fried until brownish black, into the fresh soup boiling, fish out the pepper residue do not use, add salt, thirteen spices, soy sauce, oyster sauce seasoning, into the sautéed beef, pour into the pressure cooker for 5 minutes, turn off the heat naturally cool, open the lid to continue to heat, put in Wujiang tofu, add MSG, chicken essence to the taste, put the pot into the insulated casserole, sprinkle garlic seedlings on it.
Cashew fresh vegetable cuttlefish glue
Features: Fresh cuttlefish glue has a unique taste, tender on the outside and tender on the inside, and crisp in the mouth.
Ingredients: fresh cuttlefish 250 g.
Ingredients: cashews 50 g, kale 80 g, horseshoe 50 g, 1 egg.
Excipients: 6 grams of salt, 3 grams of pepper, 8 grams of chicken powder, 80 grams of salad oil, 80 grams of wheat flour, 50 grams of corn starch, 15 grams of cheese powder, 3 grams of baking powder.
Preparation Method:
1. First peel the fresh cuttlefish, cut into strips and pump water for later;
2, the rinse water of the cuttlefish into the meat grinder into cuttlefish glue into the seasoning, into the flavor of the flavor of the glue into the kale, horseshoe foam mixed well on the steaming box steamed for five minutes to take out the reserve, sprinkle with dried cashews crushed;
3: Mix the above flour with eggs and water into a crispy paste, fry it in oil with cuttlefish glue until it is tender on the outside, cut into strips and plate it.
Cordyceps duck four treasures
Ingredients: 1 wild duck, chicken, pigeon and quail.
Eight kinds of excipients: cordyceps, dried scallops, water hair sea cucumber silk, raw ham silk, shiitake mushroom silk, water hair squid shredded, shark fin silk, cooked glutinous rice 10 grams each.
Production Process:
First, the whole bird is deboned
Requirements: The poultry after deboning is shaped like a cloth bag, and there is no leakage of water.
Tip: Open the mouth from the back of the neck and remove the bones one by one. Duck (5 1/2 pounds), chicken (2 1/2 pounds/piece), pigeon (6 two/piece), quail (4 two/piece) after each to internal organs, respectively, the whole bone, into a cloth bag shape, chop off the claw bone, the tip of the arm and 2/3 of the mouth tip, and then soaked in blood water, fished out respectively with onion, ginger, cooking wine, peppercorns marinated for 6 hours, 4 hours, 2 hours, 1 hour to fishy taste.
Second, adjust the eight treasure filling: all the accessories are mixed, add 3 grams of salt, 5 grams of Shao wine and mix into the filling.
Third, layer by layer
Requirements: Rounded posture, only ducks are viewed from the outside.
Skills: Body wrap, leg slip leg. The opening of the pigeon (back) is facing upwards, the quail is in the same posture as the pigeon, tucked in from the opening, the legs are tucked into the legs of the pigeon, and the pigeons are operated in this way when they enter the belly of the chicken and the chicken into the belly of the duck.
Process: Eight treasure filling into the belly of the quail, sealed with a bamboo skewer, placed in boiling water on low heat for about 3 minutes until soaked in blood foam, fished out and put the quail and ginger slices and green onion shreds into the pigeon's belly, sealed with bamboo skewers, and then soaked in boiling water for about 5 minutes until soaked in blood foam, after loading into the belly of the chicken, use a toothpick to prick multiple small holes in the belly (spread out the toothpicks to keep the chicken belly skin intact), then dip into the boiling water for 5 minutes to release the blood stains, and then put the chicken and ginger slices and green onions into the duck belly together, and tie the duck opening (neck) with a bamboo skewer Put a number of small holes in the belly, soak in boiling water for about 8 minutes, remove and wash with warm water.
Fourth, steaming "set of four treasures"
Add 2,000 grams of broth to the pot, add 50 grams of dried scallops, 50 grams of ham, 50 grams of matsutake mushrooms, green onions, ginger skewers (green onions and ginger slices are strung with bamboo skewers),
Put in the "four treasures", cover the film into the steaming box and steam for 5 hours, fish into the plate and put it in the steaming box to keep warm.
Five, dish: take out the steamed set of four treasures plate; the original soup is made of beef tenderloin, pork tenderloin, chicken mushroom into a clear soup, take 1500 grams of heat, add salt to taste, and the "set of four treasures" together with the table, the waiter first gives the diners a clear soup, and then pours the remaining clear soup into the plate.