Chestnut roasted deer tendons
Features: Deer tendon is soft and sticky, elastic, chestnut fresh flavor, full of flavor.
Ingredients: Water hair deer tendon (soft and sticky taste, slightly fishy taste, suitable for braised braised) 400 grams, chestnut 50 grams, green vegetable bile 100 grams.
Seasoning: star anise, grass and fruit 2 grains each, thirteen spices 6 grams, oyster sauce 8 grams, soy sauce 6 grams, soy sauce 5 grams, old soup 200 grams, Jimba chicken juice 6 grams, sugar color 8 grams, green onion and ginger 10 grams each, garlic 20 grams, salad oil 50 grams.
make:
1: Put the cold water of the deer tendon into the pot, add star anise, grass fruit, oyster sauce, thirteen spices, minced green onion and ginger on high heat and simmer for 10 minutes to remove fishiness and increase fragrance.
2, under the pot salad oil 40 grams, burn to 50% heat when the garlic is fried over medium heat until yellow, adjust the soy sauce, sugar color, add the old soup, adjust the chicken juice, under the deer tendon small heat for 5 minutes, under the chestnut, and then burn for 5 minutes until the juice is dry, adjust the old soy sauce to increase color (the old soy sauce should be put last, otherwise the dish has a bitter taste).
3: Stir-fry the bottom oil of 10 grams from another pot, stir-fry until cooked, put it on the bottom of the dish, and load the burned deer tendons.
Note: The hair of deer tendons: Put the deer tendons in cold water for 8 hours and then change the water to heat to boil, continue to heat until the water is cool, and repeat about 3 times until the deer tendons are completely penetrated.
Comments: Chestnut and deer tendon match, beautiful color, complementary taste. Deer tendons can also be replaced with pig trotter tendons, and the effect is also good.
Fish-flavored beef stuffed tofu
1: Add salt, monosodium glutamate, egg white and corn starch in turn, beat the beef filling, cut the old tofu into thick pieces, and dig a small hole in the middle of each piece of tofu to set aside.
2: Squeeze the beef filling into balls, put it in a small hole in the middle of the tofu block, make it one by one, place it on the edge of the disc and steam it in the cage for 10 minutes. After removing, place the ripe broccoli in the middle of the plate.
3, put the watercress oil into the net pot and heat it, first put in the minced pepper, ginger rice and garlic rice and stir-fry, to mix the appropriate amount of fresh soup and add salt, vinegar, sugar and MSG to adjust the fish aroma, use wet starch to thin the mustard, sprinkle with green onion, and finally scoop on top of the tofu and broccoli, that is.
Braised canned haggis
Many people in Shandong, Henan, Hebei and other places like to drink sheep soup, so all kinds of soup restaurants are all over the streets. Pioneering chefs reintegrate the practice of haggis, stew it in clay pots and serve it as a signature dish in the restaurant.
Preparation Method:
1, haggis (tripe, heart, liver, lungs, intestines, sheep's head meat) a total of 400 grams of clean treatment, put into the white brine brine until mature.
2, the simmering tank is filled with mineral water until 70% full, put in the package (5 grams of shallots, ginger slices, red pepper segments and 20 grams of secret spice powder) to boil, cook until the soup becomes brown, fish out the material package, put in haggis, cook until the soup is milky white, add 25 grams of chicken powder, 30 grams of sesame oil, 10 grams of salt to taste, boil.
Secret spice powder: take 200 grams each of peppercorns, cumin, grass and fruits, 100 grams of star anise, white root, mountain oak and cinnamon, 50 grams of cucumber, cloves and white cardamom, and crush it.