Old altar chili meat stir-fried meat
Added with badou bean and homemade dark chili pepper, it is degreasing and fragrant, appetizing and refreshing, and the aroma of pork belly and the tenderness of lean meat are perfectly blended.
make:
1: Put the beans in cold water and fry them in 60% hot oil.
2: Cut 450g of pork front leg into slices, add 15g of Lee Kum Kee braised soy sauce and set aside.
3, the net pot is seared thoroughly, into the lard 150 grams to 50% heat, under the pork belly slices 300 grams of simmering oil, and then under the homemade dark pepper 45 grams, millet pepper ring 30 grams of stir-frying incense, pour into the fried ba bean 90 grams stir-fry evenly, adjust into the salt 9 grams, monosodium glutamate, oyster sauce 6 grams each, the frying pan away from the fire, when the oil temperature drops to 40% heat, the fried pork belly to the side of the pot, put in the marinated pork front leg meat stir-fried, while frying with a hand spoon to beat the lean meat, so that the aroma of the pepper fully penetrates into the meat, sprinkle garlic seedlings 30 grams out of the pot, divided into three parts, Just plate.
Production key:
1, the selection of meat should pay attention to two points: one is to choose a net weight of about 165 kg of pigs, too large fat is too thick; the other is to choose pork belly on the back of the pig, the texture is tight, less fat and clear layering.
2, the oil temperature of fried pork belly should be controlled at 50% heat, after simmering out of the oil, the head of the frying head is fried, at this time the oil temperature is about 70% hot, to remove the frying pan from the fire, until the oil temperature drops to 40% hot and then into the lean meat stir-fry, otherwise too much water loss will make the meat old, affecting the taste.
3: Stir-fry the pork front leg until it is eight ripe, at this time the taste is tender and juiced.
Homemade dark peppers:
5000 grams of pepper washed and stalked, dried and chopped, add salt, white vinegar, cold boiled water 1500 grams each mix well, into the altar, sealed and marinated for 7 days.
Raw simmered squid
Raw simmered squid is a traditional dish in Sanyuan County, Shaanxi Province, which has a history of 500 to 600 years, although the preparation method is simmered, but the raw squid is selected. This dish is both a test of knife work and attention to the heat: when changing the knife, the squid should be cut into thick silk like matchsticks, and the longer the better; in order to make the squid taste sufficient while maintaining a crisp and tender taste, it must be simmered with a low heat.
Production Process:
1, 400 grams of soaked squid rinsed with warm water 5-6 times (take a slice of squid to bite, no edible alkali taste can be) and then put into boiling water for quick blanching, fish out the drained water and change the knife into silk.
2: Cut the pork belly into strips of 500 grams of pork buttocks, and change the knife into strips after 600 grams of blanched elbow meat.
3: Drain the pot thoroughly, add 50 grams of lard to 60% heat, fry the shredded pork, pour 15 grams of cooking wine, add 10 grams of soy sauce, 5 grams of salt, turn well, add 1500 grams of broth to boil and pour into the casserole, add elbow strips and 1 chicken leg, put in the material package (containing 15 grams of loose ginger pieces, 10 grams of green onion, 4 star anise, 3 grass fruits, 1 piece of cinnamon) Simmer for about 1 hour until the soup is thick.
4: Remove the chicken thighs, remove the bones and cut them into strips, then put them in the soup, keep the squid shreds simmer on low heat for about 30 minutes.
5, the elbow strips are picked out without use, the pork shreds, chicken thigh shreds are clipped out of the bottom of the container, squid shreds are plated, and the original soup can be drizzled.
Japanese sushi with Liao ginseng
Ingredients: 1 spontaneous Liao ginseng (75-85 heads).
Ingredients: Homemade sushi 60 g.
Seasoning: Salt 2 g, Veritame 2 g, Chicken Juice 3 g, Abalone Juice 5 g, Maltol 2 g, Shallot Oil 8 g, Asparagus Tip 10 g, Corn Starch 3 g, Broth 100 g.
1: Put the broth in the pot, put the above spices to boil, then add the spontaneous Liao ginseng, cook for 10 minutes and remove the plate.
2: Next to the homemade sushi and flying water of the asparagus tip, the original soup in the pot can be poured on the Liao ginseng to serve.
Sushi making:
The egg mixture is mixed with corn starch and made into the egg skin in a wok, spread the egg skin with Nissan kelp, and roll up steamed Thai rice. Different excipients can be added according to the taste of the region.