Sour and spicy elbow (with sour and spicy sauce recipe)
Reasons for wanting sales:
Hunan people like to eat elbows, but eating elbows in summer is too greasy and the click rate is very low. In order to adapt to the taste of diners, we have made a sour and spicy sauce, which can play a role in degreasing.
introduce:
Da Rong He is a well-known national catering enterprise, opened in Chengdu in 1999, the cuisine is based on Sichuan cuisine, the fusion of Hunan cuisine, Gan, Anhui and other cuisines to create a mixed new pie dish. The famous catering concept proposed by its chairman, Mr. Liu Changming, is to make products that can be sold with the idea of "integration and innovation".
Dish Making:
Hu Yuanqing is currently the Executive Chef of Changsha Da Rong and The Hotel.
raw material:
1 elbow (weight 1000-1100 g).
seasoning:
20 grams of soy sauce, 5 grams of salt and monosodium glutamate, 200 grams of sour and spicy ingredients, 30 grams of minced coriander, 10 grams of minced chives.
How to distribute sour flavors:
500 grams of purified water, 25 grams of dried chili pepper and red oil, 75 grams of aged vinegar, 2 grams of mint water, 10 grams of salt and chicken powder, mix well.
Preparation Method:
(1) Wash the elbows, rinse with running water for 1 hour, remove the blanched water, fish out the stray hairs on the scraped surface, add salt and MSG and marinate for 20 minutes, smear the skin with soy sauce, steam in the steaming box for 2 hours, take out and put it in the container.
(2) Put the sour and spicy ingredients into the pot, boil over low heat, pour over the elbows, sprinkle with minced coriander and chopped chives.
concentrate:
After 2 hours of steaming, the meat is very soft and rotten. After the dish is served, the waiter cuts the elbow and dips it in the seasoning.