Secretly made a pint of tofu
Creativity: Sichuan cuisine and Hunan cuisine are in the limelight, but the spiciness is too high, and most Wuxi people are not used to eating. This dish in the cooking is to learn from the production method of chopped pepper vegetables, the chopped pepper is replaced by fresh red pepper, so that the taste is relaxed, the shape is more beautiful, with the filling of the tofu, it is more fragrant, spicy, soft and smooth.
Features: Tofu is soft and tender, spicy, with horseshoe and minced meat, and the nutrition is reasonable.
Ingredients: 2 pieces of tofu (weighing about 500 grams), 100 grams of red pepper and minced meat, 40 grams of small vegetable cores, 80 grams of horseshoe.
Seasoning: salt, minced garlic, monosodium glutamate 10 g, sugar 8 g, dried red pepper 20 g, salad oil 50 g, white wine 5 g.
make:
1: Wash the red pepper, remove the seeds and remove the stems and change the knife to a 4×2 cm diamond-shaped slice, add 6 grams of salt, 6 grams of monosodium glutamate, sugar, minced garlic, white wine and marinate for 20 minutes; horseshoe wash and peel, change the knife to minced, add minced meat and stir well, add 2 grams of salt, 2 grams of MONOS to taste and make a filling.
2: Cut the tofu from the middle, put one of the pieces of tofu into the plate, spread the mixed horseshoe minced meat filling evenly on top, put another piece of tofu on top, and then put the pickled red pepper slices on the tofu, put it in the steamer and steam for 8 minutes; wash the small vegetable core and put it in boiling water, add 2 grams of salt, 2 grams of monosodium glutamate and then heat for 1 minute, take it out and put it on the plate.
3: Soak the dried red pepper in boiling water for 30 minutes until it is soft, take it out and chop it into pieces for later; put in the salad oil in the pot, when it is 60% hot, put the minced chili pepper and sauté for 10 minutes, filter the oil after the pot, pour it on the tofu and small vegetable cores.
The master orders: Red peppers should be fully pickled, otherwise the peppers made have a green taste.
Fresh cordyceps flowers east star spots
New ideas: Cordyceps has always been a very high-grade raw material, more with ginseng, abalone, shark fin, unattainable, but the combination of Cordyceps and East Star Spot makes people feel more intimate, and the use of fresh Cordyceps, the price is relatively cheap, the novel collocation is refreshing.
Flavor type: salty and fresh.
Ingredients: 10 g of fresh cordyceps dried in the sun, about 600 g of East Star Spot 1.
Seasoning: 200 grams of high-grade clear soup, 3 grams of safflower juice, salt and sugar.
1, the East Star Spot kill washed, to remove the head, tail, bone, take the meat cut into thin slices, rinse with water (meat slices do not pickle, otherwise it will make it shrink, the taste is hard), dip dry water.
2, the cordyceps with water rinse, do not soak, and then into a clean container, add pure water (the amount of water should not be too much, just submerge the cordyceps, otherwise the nutrients of the cordyceps are flowing into the water), and then covered into the steamer basket and steamed for 30 minutes until it is taken out and set aside.
3, take 2-3 cordyceps, roll the fish fillets on the outer bread, and then tie it up with a cordyceps, steam it in the steamer basket for 4-5 minutes, take it out and put it on the plate. The head and tail of the East Star Spot are cooked in boiling water and placed on the plate as shown in the picture.
4: Put the soup under the pot, put the safflower juice, boil it and season it with salt and sugar, and drizzle on the fish fillets.
Material Selection Experience:
1, the living East Star Spot is too expensive, generally we use the dying East Star Spot. When purchasing, ask the boss if there is any unlittering East Star Spot, buy it back and quickly kill the bloodletting, and then wrap it with ice cubes, put it in the refrigerator, take it out when used, and the taste is relatively tender.
2, the price of this cordyceps is less than 1,000 yuan, and the yield rate is very high. It is best to use pure water to retain its fragrance.
Comments: Buy the unlittering East Star Spot quickly after the dish, there is no difference in nutritional composition, the taste is almost the same, but it reduces the cost, improves the level of the banquet, it is worth learning. Note that the fish fillet should be even and fine, otherwise the effect of the dish will be greatly reduced.
Grilled bullfrogs in sauce
characteristic:
The bullfrog is marinated first, and then the vegetables are bottomed and roasted together, and the sauce is full of flavor and has a faint vegetable aroma.
raw material:
15 bullfrogs (300 g/piece)
seasoning:
Ingredient A (750 grams of Tianyi tou Dao fresh, 20 grams of white wine, 300 grams of dark soy sauce, 125 grams of honey, 5 grams of fragrant leaves, grass fruits and lemon grass, 100 grams of green onion, ginger and garlic, 2 slices of lemon), ingredient B (20 grams of green onion, ginger and garlic, 50 grams each of shallots, shallot rings, carrot shreds, and celery), secret sauce 100 grams.
1, bullfrog slaughter and make a clean, put in ingredient A and mix well and marinate for 30 minutes, take out and dry for 10 minutes until the surface is slightly dry, brush the secret sauce, use ingredient B in the baking dish to pad the bottom, put the bullfrog, bake in the oven (200 ° C) for 20 minutes, take out.
2. Take 1 plate when walking (you can change the knife according to the situation).
Secret sauce Take 1 kg of char siu sauce, 350 g of honey, 250 g of seafood sauce, 100 g of Tianyi chicken juice, and 50 g of dark soy sauce and mix well.