Braised duck with abalone oil
Raw materials;
1 pure hemp duck (about 1500 grams), well-made abalone, ham, star anise, cinnamon, fragrant leaves, dark soy sauce, soy sauce, homemade sesame oil, abalone juice, rice wine, sake brewed.
make:
1. Simmer the abalone with abalone juice for 24 hours;
2: Wash the duck, add rice wine, sake, ham, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves marinate for 12 hours, put it into a pressure cooker, add simmered abalone, homemade sesame oil, rice wine and press for 15 minutes, take out the chopping pieces, put them into the decorated plate to do the modeling.
Tips
How to make sesame oil: Heat the pan with salad oil, add green onion, coriander, parsley, ginger, garlic, simmer over low heat, and filter out the residue.
Tea oil bouncing frog
1, bullfrog slaughter and net, take 450 grams of net material and chop it into 3 cm square pieces, add 2 grams of salt, 20 grams of corn starch to grasp and mix evenly, into the salad oil that is burned to 60% hot to quickly fry, fish out the oil control.
2, put 100 grams of red oil, 25 grams of tea oil in the pot, when it is 50% hot, first add garlic seeds and ginger slices 50 grams each and sauté until golden brown, add 25 grams of millet pepper segments, 15 grams of Da Hong Pao peppercorns and stir-fry the spicy flavor, add 25 grams of Spicy Beef Sauce, 250 grams of beer, 150 grams of line chili strips, four seasons of beans, stir-fry evenly over medium heat, add chicken powder, chicken juice 5 grams, simmer until the beans are ripe, put in bullfrogs, use Lee Kum Kee braised soy sauce 15 grams, fresh spicy sauce 10 grams to taste, Turn well and drizzle with 15 grams of peppercorn oil, put it in a container, serve it on an earthen stove (burn charcoal is placed in the earthen stove) and heat it up.
Grey soup tribute duck
raw material:
The net weight of 1 old duck is about 1000 grams, and the simmered dried bamboo shoots are 50 grams.
seasoning:
400 grams of beer, 200 grams of water, 20 grams of soy sauce, 20 grams of Lee Kum Kee bean paste, 10 grams of spicy girl sauce, 5 grams of monosodium glutamate, 3 grams of cinnamon, star anise, and white nuts, 2 grams of salt, 1 gram of grass fruits, red bell peppers, and green onions.
1. Place the dried bamboo shoot pad into the bottom of the casserole dish and set aside. Slaughter and wash the duck, chop into large pieces, fry in 70% hot oil for about 1 minute until the surface is golden brown, remove and set aside.
2. Leave 150 grams of oil in the pot, stir-fry the cinnamon, star anise, white coriander, grass and fruit, stir-fry with Lee Kum Kee bean paste and spicy girl sauce over low heat, stir-fry the duck pieces to color, then cook the beer, stir-fry over high heat, add water and boil.
3. Pour the duck pieces into the pressure cooker, steam and press for about 12 minutes, after steaming, pour into the wok, add red bell peppers to the high heat to collect the juice for about 30 seconds, until the soup is slightly thick, and put it into a casserole with dried bamboo shoots.
4. Duck offal, stir-fry in 60% hot oil, add salt, monosodium glutamate and a little soy sauce to stir-fry well, pour on the duck pieces, sprinkle green onion.
Fresh pepper yak paw
Cooked yak paw 300 g, minced garlic 8 g, millet pepper minced 8 g, coriander 6 g, salt 1 g, monosodium glutamate 1 g, chicken essence 2 g, soy sauce 3 ml, 1 poinsettia fresh soy sauce 3 ml, spicy fresh sauce 3 ml, balsamic vinegar 2 ml, rattan pepper oil 5 ml, millet pepper oil 20 ml.
1. Cut the cooked yak paws into slices.
2. Put minced garlic, millet pepper, coriander, salt, monosodium glutamate, chicken essence, soy sauce, a poinsettia of fresh soy sauce, spicy fresh sauce and balsamic vinegar in the mixing pot, then add vine pepper oil and millet pepper oil, mix well to become a fresh pepper flavor.
3. Put the yak palm slices in the mixing pot, mix well with the fresh pepper flavor ingredients, and add a little chopped coriander and millet pepper when serving.
King Kong Fire Square
1. Peel and remove the winter melon, select a relatively flat part, repair it into a large block of 18 cm square, and then poke four rows of grooves with a poking knife on the side of the melon, the depth is 2/3 of the thickness of the winter melon.
2. Fresh lion's head mushroom (or canned lion's head mushroom) washed and then flying water, fished out and broken into puree, every 500 grams of bacteria puree mixed with 5 grams of salt, 3 grams of monosodium glutamate, 2 egg whites, 30 grams of starch stir to form a mushroom filling.
3. Fill the prepared lion's head mushroom filling into the groove of the winter melon, smooth it, then pat a layer of corn starch, fry it in 60% hot oil until golden brown and set the shape, fish it out and put it on a deep dish (one side of the stuffing is facing down).
4. Heat a little vegetable oil under the pot, add shallots, ginger, star anise, fragrant leaves, cinnamon and other ingredients to the pot, add an appropriate amount of water, soy sauce, salt, monosodium glutamate, sugar to make a salty and fresh five-spice water, pour into the pan, half deep into the winter melon block, and then cover the steaming box and steam for 40 minutes.
5: Take a bowl of winter melon square and re-steam it, put it on a large plate with a vegetable heart at the bottom (one side of the stuffed lion's head mushroom puree is facing down), and use a knife to draw a square on the top of the winter melon square for guests to eat.
6, 300 grams of water under the pot, adjust 5 grams of oyster sauce, 4 grams of rock sugar soy sauce, 3 grams of monosodium glutamate, 3 grams of sugar, 2 grams of salt, 2 grams of pepper, boil over medium heat until red and bright evenly, hook the glass and then pour the oil into "red juice", pour on the winter melon square, next to the dough plastic "King Kong" can be.
Barrel bone roasted tofu
1: Wash 750 grams of bone blocks, put them into a pot of cold water, add cooking wine, ginger slices, and green onion 10 grams each to boil on high heat, continue to skim off the foam on high heat, and remove the bones of the tube to wash. Put the bones into the pot, add 2.5 kg of water, bring to a boil over high heat, reduce the heat and continue to heat for 2.5 hours, turn off the heat and store.
2: Wash 1 kg of old tofu, cut into 8×2×2 cm strips, put them in a pot, pour in the soup of the boiled barrel bones and simmer until the tofu tastes.
3, put 25 grams of cooked lard, 75 grams of tea oil, when it is 50% hot, first add 20 grams of garlic and ginger slices and sauté until golden brown, then add the barrel bone and old tofu, season with oyster sauce 20 grams, pour in the soup of the roasted barrel bones 500 grams, heat on high heat and heat for 15 minutes, use Lee Kum Kee braised soy sauce 20 grams, chicken powder 5 grams, salt 4 grams seasoning, add 20 grams of red pepper segments and then burn for 2 minutes, put into the pot, garnish with coriander, Serve and heat on an earthen stove (burning charcoal is placed in the earthen stove).
Dragon beans with peach kernels
Dragon beans, fresh walnut kernels, ginkgo almonds, goji berries, shallot oil, salt, sugar.
1, the dragon bean clean, cut into slices, under the oil and brine water for 30 seconds, fish out and set aside;
2: Heat the pot, add a little green onion oil, add the dragon bean slices, walnut kernels, ginkgo kernels in water over high heat, turn well, add a little salt and sugar to taste, add blanched goji berries before the pot, and plate.