Sauce pepper fish head
raw material:
Sauce pepper, fish head.
method:
1. Make the sauce pepper. Unlike chopped peppers, which are made with red peppers, sauce peppers are made with green peppers. Wash the green peppers, drip dry water, and remove the stems. Then take a dish, put the peppers flat, sprinkle a layer of salt evenly, seal them with plastic wrap, and put them in a cool and ventilated place for a week. At that time, the pepper will become yellow-green, and the color will change to yellow-green;
2, the head of the big fish break into two sides, wash, evenly smeared with fine salt;
3, chop the sauce pepper, chop the garlic, start the oil pot, stir-fry the sauce pepper and garlic crushed out of the aroma, put it for later;
4, take a relatively deep bowl, lay the bottom with tofu shreds, and then put the fish head in, take half of the fried sauce pepper and garlic head, and lay it flat on the fish head;
5、 Steam on high heat for 20 minutes;
6, take the remaining stir-fried sauce pepper garlic and sprinkle;
7, you can also order noodles as a staple food, mixed with soup to eat.
Qianjiang meat shredded
This bright red color of "Qianjiang meat shreds" is obviously mixed with the strong taste of northern cuisine, but it still maintains the characteristics of Hangzhou cuisine with salty and fresh taste and fine knife workmanship.
Pork tenderloin, shredded shallots, shredded ginger.
seasoning:
Sweet noodle sauce, egg whites, pepper, salt, starch, cooking oil, light soy sauce, cooking wine, sugar, stock.
1: Wash and cut the pork tenderloin into shredded meat, then add egg white, salt, pepper, cooking wine, a little starch, grasp well with your hands and let stand for a while.
2: Heat the pan to 40%, pour in the shredded meat and scatter.
3. Pick up the shredded meat and set aside.
4: Leave a little oil in the pot, add sweet noodle sauce and stir-fry until fragrant, then add soy sauce, cooking wine, sugar, and add a spoonful of broth.
5, pour in the shredded meat, humidify the starch, if you can eat spicy, you can pour spicy oil.
6: Place the shredded green onion on a plate, put in the shredded meat, and put some ginger shredded on top.
Peach crispy duck
The dish has the rich flavor of the stuffed duck, the fluffiness and deliciousness of the shrimp filling, and the crispy and rich flavor of the walnuts. The taste of the dish is not greasy, one is because the duck has been steamed for 40 minutes to produce oil, and the other is from the perspective of nutrition, although the duck is fat, its fat is different from pork, it belongs to unsaturated fatty acids, and the taste itself is not too greasy.
Ingredients: This dish should be selected about 3 pounds of stuffed duck blanks (that is, net ducks with hair removal but internal organs), and its flesh is thick and tender. Ingredients are shrimp and dried walnuts.
Trimming: Remove the internal organs from the opening, cut off the duck paws, limbs, neck, leave only the middle part of the body, cut open from the back along the spine, add spices (green onion, ginger, peppercorns, cooking wine, salt, etc. mix well in advance) to wipe well, marinate for 1 hour, and then dry steam for 40 minutes until cooked, take out the knife from the meat surface to remove the bones to form a piece of duck cake, trim off the corners, thin the thick part of the meat, and become a square duck cake.
It should be noted that it must be cut from the back of the duck ridge, the fat duck abdomen just forms the main body of the duck cake, if the knife is cut from the abdomen, the bone at the back of the ridge is removed and a layer of skin is left, and a whole piece of duck cake cannot be formed. Second, the marinade should be accompanied by more peppercorns to remove the peculiar smell of the duck.
Filling: Remove the sand line from the shrimp, cut into small pieces, add salt, monosodium glutamate, cooking wine, pepper, stir well to form shrimp filling. It should be noted here that the shrimp filling is adjusted instead of shrimp glue. Shrimp glue refers to the shrimp meat into a puree after whipping up, the corresponding cooking method is "汆", such as shrimp balls, Yong shrimp slippery, shrimp line, etc., the taste is crisp and smooth. The shrimp filling refers to the shrimp meat is cut into minced, seasoned and mixed well, the corresponding cooking method is "fried", the product is soft and tender. If the shrimp is fried in the frying pan, the taste will be dead and hard. Nowadays, many chefs ignore this problem, they often mix a pot of shrimp gelatin as a dish accompaniment, a moment of cooking, a moment of frying, the taste is not the best effect.
Blank making: Dried raw walnut kernels soaked in water to remove the slightly astringent skin, fished out of the controlled water and fried in 10% hot oil until crispy and mature, broken into small pieces. Flatten the duck cake, pat a layer of corn flour on the meat side, spread a layer of shrimp filling about 2 cm thick, and then embed the walnut kernels. Walnut kernels do not need too much, to ensure that after changing the knife, each piece of crispy duck can be one, if the peach kernels are too dense, it will cover up the soft and tender taste of the shrimp filling.
Cooking: Grease the bottom of the dish, spread the egg white paste on both sides of the prepared raw blank (5 egg whites and an appropriate amount of water starch to make a thicker paste), and put it on the plate. Heat the oil to 70% heat under the pan, slide the raw duck skin side into the pan and fry it until it is set, turn the medium heat to soak until it is thorough, turn the noodles over and continue to fry for 1 minute on medium heat until the outside is crispy and soft inside, fish out the oil control and cut into mahjong pieces.
The essential:
1, when trimming, you can not remove the duck leg, the duck leg meat is thick and delicious, and it is best to make a duck blank with bone removal. Duck heads can also be steamed together and placed on the front of the dish as a garnish to give guests an idea that the dish is indeed made with fresh whole duck.
2, when making shrimp filling, you should put a little dry starch, otherwise the viscosity is low. My method is to use sizing shrimp, so that no additional starch is added, and the viscosity is just right.
3, the finished raw blank only on the duck skin side of the egg white paste can be, shrimp filling side does not need to hang paste, so that the umami taste is more sufficient.
4, hanging paste of duck blank is best to use the semi-frying method, that is, the wide oil under the pan is burned to 80% hot, pour out a part of the hot oil, only 200 grams, slide into the hanging paste of the duck blank on medium heat to fry the shape, and then pour in hot oil to fry.