Grilled abalone in the original shell
A famous dish along the coast of Qingdao, Shandong. This dish is made of abalone meat and then placed in each original shell, which is beautiful and expensive.
Ingredients 15 grams of rice wine, 200 grams of net fish meat, 3 grams of monosodium glutamate, 25 grams of ham meat, 2 egg whites, 25 grams of winter shoots, 2 grams of green onion and ginger, 100 grams of wet starch, 25 grams of refined salt, 25 grams of chanterelle, 500 grams of clear soup.
method:
1: Wash the shelled abalone, put it in boiling water and cook it slightly, then fish it out and dig out the meat and slice it into 0.16 cm thick slices. Slices of winter shoots and ham meat are cut into 3 cm long, 1.2 cm wide and 0.16 cm thick slices;
2, wash and chop the fish fillets into puree, put them into a bowl, humidify starch, rice wine, monosodium glutamate, fine salt, egg white, minced green onion and ginger, stir well, pour into a large flat dish and spread out;
3, put the abalone shell in boiling water containing 5% alkali, brush it with a brush or grass root brush, and then boil it in boiling water to control the dry water;
4, washed abalone shell mouth up, neatly placed on the fish feed, let it stand and sit steady, basket steaming for 5 minutes to take out;
5: Pour the broth into a stir-fry spoon and add salt, rice wine, ham, winter shoots and green beans. Boil the abalone fillets to remove the foam, remove them with a colander, lay flat in the abalone shell, and the soup in the pot is covered with wet starch, drizzled with chicken fat, and poured over the abalone.
peculiarity
This dish is full of color and aroma, the abalone meat is tender and delicious, and then poured with sauce, transparent oil.
1, when boiling abalone in boiling water, the boiling time should not be too long, a hot can be.
2, abalone shell to be brushed clean, can not carry impurities and abalone meat
Minced pepper sauce tossed with beef
Ingredients: beef fillet 250 grams, minced pepper sauce 100 grams, cucumber slices, fried peanut rice, coriander segments, salt, tender meat powder, monosodium glutamate, cooking wine, water starch, sesame oil, vegetable oil each appropriate amount.
Method:
1: Cut the beef fillet into slices, add tender meat powder, salt, monosodium glutamate and cooking wine to marinate for 30 minutes, then add water starch and mix well to sizing, then shake and scatter into the oil pot that burns to 30% heat, and then slide it into a pot of oil, remove the drain and put it into a bowl.
2: Mix the minced pepper paste, fried peanuts, coriander segments, sesame oil and smoothly cooked beef slices, and then put them into a dish with cucumber slices on the mat.
Teppanyaki eggplant
Ingredients: 300 grams of long eggplant, 500 grams of Lipu taro, 50 grams of shrimp gelatin, 15 grams of white sesame seeds.
Seasoning: Ingredient A (30 grams of cooked lard, 5 grams of salt and monosodium glutamate, 1.5 grams of stinky powder, 3 grams of five-spice powder, 15 grams of cheng noodles and corn starch), 50 grams of corn starch, 1 kg of salad oil (about 80 grams), 10 grams of wet starch, 200 grams of self-boiling abalone juice.
make:
1: Peel the taro and cut into small pieces, put it into the steaming box and steam it on high heat, take it out and put it into the crusher to beat it into a paste, add ingredient A to stir well, and finally add shrimp gelatin and mix well.
2: Wash the eggplant, cut into 1.5 cm thick clips, stuff the minced taro into it, pat the corn starch, put it into the salad oil that burns to 60% heat, soak it for 3 minutes on low heat, remove the oil control and put it into a hot iron plate.
3: Put the abalone juice in the pot, bring it to a boil over low heat, use wet starch to contour, pour it on the iron plate, sprinkle white sesame seeds on the table.