raw material:
Buttoned golden hook wings, top soup, soup, silver needles, shredded ham, sesame oil, pepper, sake, peanut oil.
Method:
1: First use the soup to lean the golden hook wings into the flavor and take it out.
2: Roast wok, add oil, praise into the sake, add the top soup, cook until slightly rolled, push with wet corn starch, pour on the wings and heat until rolled, put on the ham shreds, silver needles and fry together.
A hundred flowers fried stuffed duck palms
24 fresh duck paws (25 grams each), 120 grams of shrimp gelatin, 10 grams of ham mushrooms.
seasoning:
Peanut oil, fine salt, monosodium glutamate, oyster sauce, dark soy sauce, sugar, corn starch, soup, sesame oil, pepper, second soup, shao wine, ginger wine each appropriate amount.
1: Wipe the duck paws with fine salt, wash them with clean water, boil them in boiling water until they reach six points, take out and soak in cold water, withdraw the bones from the back of the palm of the duck paws, and go to clean the tendons and palm pillows.
2: Use the second soup, ginger wine, fine salt, etc. to roll the duck paws, remove them, and absorb the water.
3: Sprinkle dried corn starch in the dish, squeeze the shrimp gel into 24 grains, put it in the dish, and then stick the side with the corn starch on the back of the duck paw, pinch back the palm shape, smooth it out, and stick the ham on the surface.
4, under the wok oil, the side with shrimp glue at the bottom, discharged in the wok, fried with slow heat until light golden brown, while frying under the oil soaked in the noodles, until the shrimp glue is cooked, take out, drain into the dish.
5, roast the wok off the oil, splash shao wine, drop the soup, dark soy sauce, sugar, monosodium glutamate, sesame oil, pepper, with wet powder to hook the tail oil to push evenly, drizzle on the duck palm to make it.
Sibao sautéed milk
300 grams of fresh milk, 200 grams of egg green, 25 grams of medium shrimp, 15 grams of fried olive kernels, 25 grams of cooked chicken liver grains, 5 grams of ham mushrooms, 10 grams of ham grains.
Chestnut powder, salt, monosodium glutamate, raw oil each appropriate amount.
1: Heat the milk to 8 ripe for use.
2: Soak the shrimp and chicken liver in oil until cooked.
3: Mix well with milk with chestnut flour, egg whites and seasoning, then add shrimp, chicken liver, ham grains and rolled milk.
4, fiercely burn the wok, after the wok with oil, leave a small amount of residual oil, pour in the mixed milk, use medium heat, slowly turn the shovel until it condenses, add a little oil, olive kernel slightly turned over a few times, that is, the dish is piled into a mountain shape, sprinkled with ham mushrooms.
Eight treasures winter melon cup
About 4500 grams / piece of winter guati, 150 grams of duck meat, 100 grams of fresh lotus, 25 grams of ham grains, 100 grams of lean meat grains and fresh mushroom grains, 75 grams of roasted duck meat grains, kidney grains and shrimp, 5 grams of ham mushrooms, 50 grams of night flowers, a little ginger slices and green onions.
2000 grams of soup, two soups, three bird bones, refined salt, monosodium glutamate, and rice wine.
1, first change the winter melon to remove the melon sac, put it in boiling water for 10 minutes, take it up and use water to pass the freezing, and serve it in a stew cup.
2: Roll the three bird bones, wash and put them in the melon cup, add the second soup (soaked in the mouth of the melon cup), fine salt, and simmer in the cage until the melon is enough.
3: Mix the duck and meat grains with wet powder, roll over, wash, put them in a clay bowl, add to the cage and simmer until boiled, remove the ginger and shallots.
4, pour the melon cup to remove the original soup, pick up the three bird bones, and then roll the kidney grains and shrimp with boiling water to catch up, and then roll the fresh mushrooms and fresh lotuses and take them out.
5, the soup and duck stuffing and soup into the wok, with fine salt, monosodium glutamate seasoning, slightly rolling, add fresh mushrooms, fresh lotus, loofah grains, kidney diced, shrimp, etc., rolled into the melon cup, put in the fire duck grains, crab meat, and then sprinkle the ham mushroom on the melon cup, insert the night flower to make it.
Red cotton Jiaji duck
About 1750 grams of red duck, 500 grams of country vegetables, 60 grams of shrimp gelatin, 20 grams of crab yellow, 180 grams of duck protein.
80 grams of soup, 25 grams of raw duck juice, raw oil, salt, monosodium glutamate, corn starch, dark soy sauce, rice wine, pepper and other appropriate amounts.
1: Squeeze the shrimp gel into 12 balls, put them on a dish, put the crab yellow on the noodles, and steam for 2 minutes on high heat until cooked.
2, the flower cup mold smeared with peanut oil, protein, salt, MONOS glutamate after beating well to go to foam, the protein is placed in the flower cup, and then the cooked shrimp glue is placed in the center, the basket is steamed for two minutes on a slow heat until cooked, take out a little cooler and then the flower cup will come out.
3. The red duck tears open the back spine and removes the collar larynx, four-column bone, neck bone, sternum and spine from the inside, and puts the neck bone and spine back into sections.
4: Place the duck in a container, add the original duck juice and basket it to cook.
5: Take out, decant the original juice and turn the red duck back into a dish and arrange it in the shape of a duck.
6: After the suburban vegetables are fried with two soups and fine salt, the filtered dry water is accompanied by the side.
7, roast the wok off the oil, splash shao wine, fall original duck juice, dark soy sauce, monosodium glutamate, sesame oil, pepper and other micro-roll, with wet powder push, drop tail oil, drizzle on the duck.
8, the egg white flower cup is heated back on the suburban vegetable noodles, seasoned with soup, monosodium glutamate, fine salt, sesame oil, etc., hooked with wet powder, added tail oil to push well, drizzled on the protein flower cup.
Braised bird's nest
Make a good swallow cup 100 grams.
Top soup 100 grams, ham juice, salt, monosodium glutamate, rice wine, soup, corn starch, sesame oil, pepper, dark soy sauce, peanut oil each appropriate amount.
1, dried swallow cup soaked in water for 4 hours, fish out the filter dry water, reproduced in the stew cup, boiling water and cover the baking for 30 minutes to take out, change the water 2 times, tear the swallow head apart, pick up the swallow hair and debris, filter out the water.
2: Bird's nest is served in a small hedge, placed in a micro-rolled soup seasoned with fine salt and monosodium glutamate, drizzled out, and placed in a soup dish.
3, roast the oil under the wok, splash shao wine, drop top soup, ham juice, monosodium glutamate, sesame oil, pepper, soy sauce, after a slight roll, with wet powder to pour on the noodles.
Winter melon tangerine peel duck soup
300 grams of winter melon, half a fried tangerine duck (about 350 grams), 350 grams of duck soup, 400 grams of soup.
First change the winter melon to a round chess piece, roll it in water, then rinse it with cold water, put it into the stew cup; then put the boiled tangerine peel duck on the noodles, mix well with duck soup and soup, cover and simmer for 1.5 hours.
Xi Shi stewed flower belly
150 grams of flower belly, 25 grams of fresh shrimp, 50 grams of egg white, a little bit of broken Yao pillar and ham mushroom.
Ginger wine, 750 grams of soup, salt, monosodium glutamate, sugar, peanut oil, sesame oil, pepper, corn starch, and rice wine.
1: Cut the flower belly into small pieces and simmer with two soups and ginger wine.
2: Heat the oil to 50%, put down the fresh shrimp until it is eight ripe, and remove the filter oil.
3, splash off the shao wine, drop the soup, salt, monosodium glutamate, sugar, flower belly, sesame oil, pepper, slightly roll after falling shrimp, push with wet powder, drop the egg white push evenly in the nest, sprinkle with fried crushed Yaozhu, ham mushrooms to make.
Dolomite
Bamboo shoot flowers, fresh grass mushrooms, good mushrooms 50 grams each, good bamboo sheng 30 grams, wet snow ear 30 grams, good elm ear 20 grams, mushroom 20 grams, vegetable soft 100 grams.
1. Slice the elm ear oblique knife and change it to a Japanese heart shape; fresh grass mushrooms open the edge; hair good snow ear with scissors to cut open small pieces; mushrooms, bamboo sheng with two soups, and then use the soup to roll through, with a towel to absorb the water.
2, the dish is far away with the soup whip, put on the side of the dish, use the above materials to pick up the wok, add oyster sauce to stir-fry incense, put the sauce into the dish, and put the snow ear with soup and flavor on it.
Braised pigeon king
Light suckling pigeons 450 g/pc.
Marinade:
500 grams of flavor powder, 2500 grams of salt, 200 grams of allspice powder, 50 grams of sugar, 50 grams of licorice powder, orange peel powder, and sand ginger powder.
Sugar peel water:
Maltose 1400 g, white vinegar 5000 g, lime flakes 250 g.
1: First put the pigeons into the marinade and spread it evenly in the inner chamber for 2 hours, then take it out and wash it dry.
2: After scalding the skin with boiling water, use a towel to suck up the water, put in the sugar water, and dry it with a hook.
3: Re-soak and fry until the big red is only cooked, and the chopped pieces are formed.
Suburban fish heads
About 750 grams of large fish head, 200 grams of country vegetables, 75 grams of fried garlic meat, 25 grams of wet shiitake mushrooms, a little shredded meat, and a little ginger shredded.
Fine salt, monosodium glutamate, sugar, oyster sauce, sesame oil, pepper, dark soy sauce, rice wine, corn starch, second soup, peanut oil each appropriate amount.
1: Cut the fish head into two sides, wash and rub with salt to stick to the dried corn starch.
2: Heat the oil under the wok to 70%, put in the fish head and fry it, fry until the fish head is frivolous, take it out and remove the oil.
3, follow the shredded meat, ginger shredded, fried garlic meat, shiitake mushrooms, splash into the rice wine, add two soups, fish head slightly simmered, that is, into the wok, under the soy sauce, cover, simmer on a slow heat, sprinkle the pepper on top.
4: Blanch the country vegetables with two soups, fine salt and oil, accompany them on the edge of the fish head, brush them with wet powder, and drizzle on the noodles.
Peony shrimp
200 grams of prawns, 25 grams of crab yellow, a little green onion.
Serve soup, monosodium glutamate, fine salt, rice wine, sesame oil, pepper, wet hoof powder, and raw oil.
1: First put the crab yellow in a bowl, soak it in boiling water and drain the water.
2. Mix soup, monosodium glutamate, salt, sesame oil, pepper and wet hoof powder into a bowl.
3: Heat the oil to 50%, put down the shrimp soaking oil until 8 mature, add the crab yellow, that is, take out the oil.
4: Fallen shallots, shrimp, crab yellow, splash shao wine, stir-fry well in the bowl, add the tail oil on the plate.
Kirin steamed cinnamon fish
750 grams of cinnamon fish, 40 grams of ham (4cmx.2cm/piece), 75 grams of shiitake mushrooms, 200 grams of country vegetables, a little bit of sweet shoot flower, raw onion, and ginger pieces.
Lard, salt, monosodium glutamate, soup, corn starch, pepper, and rice wine.
1. First slaughter the cinnamon fish, peel the meat, cut into segments, and then cut into "day" pieces.
2. Then cut the ham, mushrooms and bamboo shoots into pieces, the same size as the cinnamon fish, 24 pieces each.
3, then the cinnamon meat, mushroom meat, ham slices, bamboo shoots each in 3 rows of each arranged in the dish, built into a unicorn shape, the raw onion, ginger pieces on the masonry fish, plus lard in the cage steamed.
4: Remove, remove the juice, remove the ginger and shallots, sauté the suburban vegetables and place them next to the osmanthus fish.
5, roast the oil, splash into the wine, drop the soup, season with fine salt, monosodium glutamate, push with wet powder, drop pepper, tail oil and push well, drizzle the fish well.
Burn cloud leg perch balls
6 pieces of cloud legs (4 cmx.2 cm) about 15 grams, 6 pieces of sea bass balls (4 cmx.8cm) about 180 grams, green onions, eggs.
1: First marinate the cloud legs with sugar, wash and absorb the water, fry them with egg powder until golden brown, and put the slices on the side of the dish.
2: Cut the sea bass balls into a Japanese glyph shape, add salt to the original slices and mix well.
3: Heat the wok on high heat, add raw oil, heat to 120 ° C, put in the perch bulb 8 mature and filter the oil.
4: Add a little soup to the wok edge, add the seasoning ingredients, hook the head and the sea bass balls, add sesame oil to the sauce.
Baked lamb crab in oil
About 800 grams of lamb crab per piece, a little ginger slice and a little green onion.
Serve with soup, fine salt, and raw oil.
1. First cut the lamb crab from under the belly to the shell with a knife, take out the two sides, and then take out the crab lamb and wash it.
2, the crab cover edge is cut off and chopped into a circle; the crab is washed and then cut out of the crab claws, and broken with a knife; the crab body with claws cut into pieces and discharged in the comb shell, drain the water, and use the crab cover to hold the crab lamb on the surface.
3, burn the wok off the oil, fall ginger, green onion strips stir-fry, put the crab on the noodles, splash on the soup, drop salt, peanut oil, cover and bake until the crab is cooked, dry the water until fragrant, put it in a dish.
Jade ring Yao pillar
6 yaozhu (80 heads), 6 pieces of winter melon about 300 grams, fried garlic, green onion strips, ginger slices each a little.
Serve soup, peanut oil, salt, sake, wet corn starch, sesame oil, pepper and other appropriate amounts.
1: Peel the winter melon, cut it into rings, and roll it with water to remove it.
2: Put the Yaozhu in a bowl, add shallots, ginger slices, rice wine, fried garlic and water, soak the water in the Yaozhu, steam for 30 minutes, and brew into the winter melon ring.
3: Pour out the original juice, steam for 20 minutes and then remove.
4: Spoon the original juice and add the soup, salt, sesame oil, pepper and wet powder to the noodles.
Thin-skinned shrimp dumplings
Ingredients: (10 pieces)
90 grams of shrimp meat, a little water, 22 grams of fatty meat, 22 grams of bamboo shoots, 25 grams of corn starch, 25 grams of noodles, boiling water, fine salt, monosodium glutamate, sugar, pepper, sesame oil, lard to taste.
1: Mix the shrimp meat in the water, marinate for about 2 hours and then rinse and set aside.
2, the fat meat is blanched with boiling water and then cut into granules; bamboo shoots are "flying water" (slightly rolled with water) and then frozen for use.
3, then add the shrimp to the flavor and rub until the glue, mix the bamboo shoots well, then add the fat and lard to catch well, and put it into the freezer to freeze slightly.
4, put the noodles and a little salt in a basin, add boiling water and push well, put it on the table, add corn starch to rub until pure and smooth, add lard and then rub well, you can make a thin slice, then wrap the filling, put it in the steamer basket and steam until cooked.
Crispy pink fruit
25 grams of meat grains, 25 grams of shrimp meat, 13 grams of roasted pork, 13 grams of cooked fatty meat, 13 grams of cooked shrimp meat, 37.5 grams of bamboo shoot slices, and wet mushroom grains.
25 grams of second soup, appropriate amount of flavor and rice wine, 45 grams of cheng noodles, appropriate amount of boiling water, 1 gram of corn starch, appropriate amount of lard.
1: Mix the meat and shrimp with wet powder, soak the oil slightly, and drain the oil.
2, add a piece of meat, shrimp and roasted meat, cooked fatty meat, cooked shrimp meat, splash wine, and then add bamboo shoot slices, wet mushroom grains and two soups, flavor, boil and put on the plate for later.
3, the noodles with a basin, add boiling water to push well, and then put on the board, add corn starch, lard to wipe until pure and smooth, add lard and then rub well to get out of the piece, with a crispy stick to open into a round pot type, wrap the filling to make a shape, basket steaming until cooked.
Crab meat filled with soup dumplings
Ingredients: (10pcs)
80 grams of meat, 80 grams of fresh shrimp meat, 20 grams of wet shiitake mushrooms, 400 grams of agar solution, 200 grams of crab meat.
Appropriate amount of flavor, 86 grams of flour, 17 grams of eggs, 17 grams of noodles, water, noodles, and water.
1. Cut the meat, shrimp and wet mushrooms into small pieces, and chop the agar solution and set aside.
2, then add the meat, fresh shrimp meat, wet mushrooms to the flavor, rub until viscous, add agar solution and crab meat mix well, into the freezer frozen.
3, then put the flour on the table to open the pot, put in the middle of the egg, hot noodles, water, noodles, water kneaded until mixed, mixed with flour to pure smooth, covered with a damp cloth, let stand for 30 minutes after the peel can be wrapped and steamed.
concentrate:
When eating, add ginger shreds and a little Zhejiang vinegar.
Shawan raw milk tart
125 grams of flour, 125 grams of lard oil, 18 grams of net eggs, 208 grams of fresh milk, 62 grams of sugar, a little chestnut flour, egg white, white vinegar to taste.
1: Remove 1/3 of the flour, rub well with the pork fat to form a puff pastry, put it in the freezer and freeze until hard.
2: Add the remaining flour to the net egg and roll into a dough, put it in the freezer and freeze until slightly hard.
3, then separate the puff pastry and dough thinning, put the dough skin in the puff pastry noodles to open the long Japanese font, fold the two ends to the middle, slightly flattened, folded into four folds to open the thin, and then repeat the above action 2 times, put into the cold cabinet for about 1 hour to open the thin piece of the cup.
4: Boil the fresh milk, add sugar and corn flour, add egg white and white vinegar after freezing, beat and siev, you can pour into the cup and bake.