Old tea brine goose
The brine of this dish is improved on the basis of Chaoshan brine, the brine is not used in the broth, but the tea is used, and the brine goose meat adds tea aroma and less grease; when walking, the goose meat is added to the large kidney beans to increase the edibleness, and the brine soup is poured to continue to keep warm, to prevent the goose meat from becoming fishy after it is cold.
Modulation brine:
1, dry red two wattle peppers, 30 grams of southern ginger, star anise, dried lemongrass 20 grams, cloves 15 grams into the pot dry stir-fry incense, put out into the gauze bag; garlic cloves 200 grams, coriander, onion shredded 150 grams each into the gauze package.
2, 50 pounds of water, spice packets, vegetable packets together into the barrel to boil, down into the tea bag (Da Hong Pao 70 grams, Pu'er tea 30 grams), add 500 grams of soy sauce, sugar, salt 100 grams each on high heat, turn the heat to low for 20 minutes, put in the pork fat slices 4000 grams, garlic seedlings 1200 grams (both need to be fried in advance) continue to hang for 10 minutes to use.
To make a brine goose:
1. 3 lion-headed geese (produced in Raoping County, Guangdong Province, with large sarcomas on the forehead and side of the face, from the front of the head to the view of the male lion, hence the name. Its body is huge, adult geese each weigh about 10-12 pounds, the meat is thick and tough, most suitable for brine or burning) slaughtered and cleaned, washed away the blood and water, hoisted to dry, the salt is evenly smeared on the skin and inner cavity of the goose, and left to dry for 10 minutes. More special Hunan cuisine is on Liu Shiqiang's Hunan cuisine celebrity chef network.
2, put the goose into the brine, simmer for 10 minutes, fish out the hanging on the shelf hanging on the side of the slightly dry, and then put it in the pot and cook slowly for 10 minutes, and then hang away from the soup noodles, so that the goose body inside and outside the heat evenly, and coloring more rapidly. The goose is then immersed in the broth and cooked for 2 hours, turning the goose several times in between. After brine, it is fished out to cool, and every 1/4 goose chopped into a plate is put on a plate, and the plastic wrap is sealed for later.
Cooking process: Take a plate of brine goose into the microwave oven to heat up, add 300 grams of steamed white kidney beans at the bottom of the plate, pour 300 grams of hot brine (drainage), and garnish with mint leaves.
Technical key:
1. Add water instead of broth when mixing brine, which can reduce the greasy feeling of brine goose.
2, I added two kinds of tea leaves in the brine, da hong pao tonic incense, Pu'er in addition to greasy. It is best to wait for the water to boil before entering the tea bag, so that the tea leaves can be washed out as soon as possible.
Dip the large intestine in water
Ingredients: 300 g of large intestine.
Accessories: 10 grams of salt, 4 grams of peppercorns, 2 slices of incense, 20 grams of ginger, 5 grams of dried chili peppers, 1 star anise, 20 grams of green onion, 1.5 kg of water.
Dipping sauce: millet pepper ring 6g, balsamic vinegar 10g, minced garlic 6g, green onion 6g, soy sauce 10g, spicy fresh sauce 10g.
Cooking steps:
1. After washing the large intestine, boil the spices in water for about an hour, cool and slice and set aside;
2, mix the sauce to become a dipping sauce;
3: Large intestine and dipping sauce can be plated.
Cooking points: Cutting board large intestine, it is mixed with fresh spices such as millet pepper and green onion and sauce vinegar into dipping water, suitable for a variety of ingredients. White cut meat, waist flowers, pork liver, etc. can all do this, of course, beef and mutton are no problem.
Pot collapsed yellow croaker
Features: golden color, moist oil bright, fish meat soft and tender, salty sweet and mellow.
Ingredients: Fresh yellow croaker one about 400 g.
Seasoning: 200 grams of clear soup, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of vinegar, 3 grams of sugar, 8 grams of green onion, 5 grams of green and red pepper.
make:
1. Slaughter and clean the yellow croaker, slice off the large bone and spine from the belly of the fish, unfold it into a hinge shape, and put a diagonal knife.
2: Add the appropriate amount of green onion, ginger, cooking wine, chicken powder, salt, monosodium glutamate and pepper to marinate into the taste, then pat the starch, drag the egg liquid, and fry in oil until golden brown.
3: Heat the oil under the pot, fry the appropriate amount of green onion ginger and garlic slices, pour in the clear soup, salt, monosodium glutamate, vinegar, sugar, boil the yellow fish on high heat, sprinkle the green onion shreds, green and red pepper shreds, turn the heat to low heat until the soup is dry, and put the pot into the dish.