Teppanyaki popcorn beef fillet
Fried beef fillet with green onion is a delicious, simple classic Lu dish, Chef He mixed it with the cooking dish "teppanyaki omelette", the waiter pushed the food truck to cook, in front of the diners "perform dishes", first pour the egg liquid in a special cast iron pot, until the egg liquid has just solidified, pour in the fried shallot fried beef fillet in advance, a sour aroma immediately overflowed.
Beef processing (1 kg for example):
1: Put the beef strips under water for 1 hour to remove the blood water, then slice the top knife, add 40 grams of water, 10 grams of oyster sauce, 3 grams of flour, 3 grams of tender meat powder and beat until the beef completely absorbs the water.
2: Add 20 grams of corn starch, 2 egg whites in the same direction to grasp and mix, the surface is sealed with oil, cover with plastic wrap, and marinate in the refrigerator refrigerator for 3 hours.
Production Process:
1: Set aside 200g of beef oil.
2, the pot into the peanut oil 20 grams, under the white section of the onion 100 grams of stir-frying, cooking vinegar (a brewing type of rice vinegar produced in Jinan, light color, sour, strong fermentation flavor) 50 grams of well- turned well, down into the beef, add 80 grams of broth, 100 grams of white onion, adjust into 5 grams of dark soy sauce, salt, monosodium glutamate to turn well, hook, drizzle 30 grams of shallot oil and fry evenly out of the pot.
3: Beat 2 eggs well, add chives and serve with a hot iron plate (preheated to 180 °C) and fried beef fillet.
Production key:
When making fried beef fillet, the green onion should be added twice, half of it is put in the pan to stimulate the aroma of the green onion, and the other half is to maintain the white and crisp taste of the green onion before coming out of the pot, so that the dish has both aroma and crispness.
Stir-fried chicken offal with sour peppers
raw material:
400 grams of chicken offal, salt, cooking wine, corn starch, homemade sour chili peppers 100 grams, salad oil, dried chili rings 15 grams, garlic, green onion, salt, MONOS glutamate 3 grams each, pepper 2 grams, drizzle with mountain pepper oil 4 grams, garlic seedlings to taste.
1: Change the chicken offal knife, add salt, cooking wine, corn starch and marinate for 5 minutes; 100 grams of homemade sour pepper to wash off the excess salt, chop and retain.
2: Heat the pan in wide oil to 60%, marinate the chicken offal for 30 seconds and drain the oil.
3, the pot is seared thoroughly, 50 grams of salad oil is burned to 50% heat, 15 grams of dried chili rings, garlic seeds, green onions are each sautéed, add sour chili peppers and stir-fry the aroma, put in chicken offal, quickly add salt, MONOSodium glutamate 3 grams each, pepper 2 grams, pour in 4 grams of mountain pepper oil, sprinkle garlic seedlings and turn out the pot.
Kung Fu Fish
Although this dish has a plain appearance, it has the same intimate and homely taste as "mother's dish". The carp is served on a grilled fish plate with a bottom fire, the soup emits a rare fragrance, and the fish is deeply flavored but the tender taste and freshness are not lost, even if it is cold and then eaten, there is no fishy taste.
Batch prefabrication:
1, fresh carp (about 2.2 kg to 2.5 kg each) 10 slaughter and clean, respectively, each carp surface evenly patted a layer of starch, hung with whole egg liquid, put into 60% hot wide oil, quickly fried until the surface just crusted, lock the umami taste and moisture of the fish, fish out the drainage oil for later.
2, clean pot into the flax oil 1500 grams, lard 750 grams to 50% hot, down into the star anise 150 grams, peppercorns (washed with water after drying, both to remove floating soil, but also to prevent frying paste) 75 grams slightly stir-fry, put in the green onion, ginger slices each 250 grams of small heat to fry out the aroma, add boiling water 25 pounds, the last meal remaining brine soup about 6 pounds boiled, transfer into the Donggu yipin fresh soy sauce 400 grams, raw soy sauce 300 grams, salt 150 grams, monosodium glutamate 100 grams, the fried carp in turn into the pot, Cook 250 grams of Shanxi aged vinegar along the wall of the pot, and then pour in 50 grams of white wine, 100 grams of flower carving wine, and 50 grams of Cantonese rice wine in turn after cooking until slightly open, and keep the soup noodles on a low heat for 3 hours (at this time, about 13 kilograms of brine soup is left, and about 6 kilograms are left when the meal is finished, leaving it as the "soup introduction" for cooking fish at the next meal), turn off the heat and put it into the insulated barrel for use.
Cooking process:
Take a grilled fish dish and place a piece of pre-made carp, add 300 grams of cooked trouser noodles, pour 350 grams of original soup, sprinkle with shredded green onion, coriander segments, and serve with a bottom fire.
illustrate:
1, the choice of 2.2 kg to 2.5 kg of carp, because this size of carp meat is tight, tender and delicious, will not fall apart when firing, too small fish meat is too tender, long cooking easy to break, too large fish cooked after the taste is more chai.
2, pouring vinegar is to soften the fish bones, cook along the wall of the pot, so that the vinegar sour taste can evaporate with the heat of a part, the fish is fragrant and soft but has no sour taste, if poured on the fish, the fish will inhale too much acetate, destroying the overall flavor of the dish.
3, when cooking fish with water, because lard and carp are a perfect match, has played a good role in increasing the aroma, if you add the broth, the taste will become greasy and mushy, and destroy the fragrant flavor of the whole dish.
4, the addition of three kinds of wine, because the role of these three kinds of wine is different, liquor can take away the fishy taste in the process of heating; flower carving can add aroma to the dish, enrich the taste; the role of Guangdong rice wine is to reconcile the taste of various spices and spices, similar to the purpose of Sichuan cuisine masters using mash, playing a neutralizing effect. It should be noted that these three wines must be poured in the order of "one white, two yellow and three rice wines", each time at an interval of about 5 to 8 minutes, so that the previous wine can fully function.