Korean Fish Head King
The fish head is marinated and fried, and mixed with spicy girl sauce, homemade hoisin sauce, soy sauce, broth and beer, and the finished product is spicy and delicious, and the compound flavor is particularly strong. In particular, we want to talk about the practice of homemade hoisin sauce, under the premise of spicy taste, we added grilled and ground seafood powder, Jinhua ham powder and a lot of vegetable ingredients, so that this sauce has more layers in taste.
raw material:
1 male head (weight 900-1000 g).
seasoning:
30 grams of marinade, 60 grams of mixed powder, 300 grams of red oil, 10 grams of minced ginger and minced garlic, 15 grams of spicy girl sauce, 20 grams of dried chili pepper segments and homemade seafood sauce, 50 grams of beer, 20 grams of steamed fish soy sauce, 100 grams of broth, 15 grams of red pepper rings, wild mountain pepper rings, and 5 grams of green onions.
Marinade ratio:
10 grams each of green onion, ginger slices and cooking wine, 3 grams each of salt and monosodium glutamate.
Mixed powder ratio:
Corn flour and custard powder are mixed in a 1:1 ratio.
Homemade hoisin sauce recipe:
Put 5 kg of red oil in the pot, when it is 50% hot, add 1 kg of minced garlic and minced shallots, 400 grams of minced ginger and stir-fry, then add minced seafood (400 grams of salted fish, dried scallops, and sea rice into the oven to dry the water, crushed and mixed), Jinhua ham (1 kg of ham into the oven to bake incense, crushed) Continue to stir-fry with low heat, add 500 grams of spicy girl sauce, 320 grams of red oil watercress, 190 ml of oyster sauce, 300 grams of red paprika, 1/2 bottle of Lee Kum Kee hois sauce and Lee Kum Kee Zhuhou sauce, Continue to sauté over low heat until fragrant.
Preparation Method:
1: Split the male fish head in the middle, wash the blood and water, add the marinade and mix well, and marinate for 1 hour.
2: Wrap the fish head and mix 60 grams of powder, add it to 60% hot salad oil, fry over low heat until golden brown, and fish out the oil control.
3: Add 300 grams of red oil in the pot, when it is 50% hot, add 10 grams of minced ginger and minced garlic, 15 grams of spicy girl sauce, 20 grams of dried chili and homemade seafood sauce and stir-fry.
4: Add the fish head, pour in 50 grams of beer, 20 grams of steamed fish soy sauce, 100 grams of broth and bring to a boil over high heat, reduce the heat and simmer for 3-5 minutes, season with chicken powder and 2 grams of MONOS, and put the fish heads into a Korean-style pan from the heat.
5, pour 5 grams of wet starch into the pot of roasted fish head, out of the pot after hooking, pour on the head of the fish, sprinkle 15 grams of red pepper rings, wild mountain pepper rings, 5 grams of green onion garnish, continue to heat and eat after serving.
Tea steamed eggs
Ingredients: 2 grass eggs, 150 grams of tea and bread, 12 pancakes.
Seasoning: 500 grams of salad oil (about 30 grams), cumin powder, 1 gram of chili noodles, 4 grams of pepper salt, 20 grams of coriander segments.
make:
1: Break the tea bun into 5 cm long pieces, put it into the salad oil that is 70% hot, soak it on low heat until the color is golden, and fish out the oil control.
2, leave the bottom oil in the pot, when it is 50% hot, put in the stirred grass eggs, fry over medium heat until solidified, add the remaining spices, tea and steamed and mix evenly, take it out and put it in the container, and serve it with pancakes.
Tianma mountain chicken hot pot
material:
Ingredients:
Peeled fresh gastropods 100 grams, fresh He Shou Wu 50 grams, fresh ginseng slices 25 grams, a pheasant,
Accessories:
500 grams of fresh shiitake mushrooms, 16 cooked quail eggs, 250 grams of spinach and potatoes, 150 grams of water noodles,
Minced leeks, salt, chicken essence, salad oil, sesame oil, ginger slices, peppercorns, white green onion, cooking wine, broth to taste.
method:
1, the pheasant blanched to remove the hair, claws, mouth, dissect the abdomen to remove the internal organs, wash, chop into pieces; tianma, He Shou wu wash and cut into thin slices.
2: Put the pot on the fire, add salad oil to cook, add ginger slices, green onion white segments, peppercorn powder, mountain chicken nuggets and stir-fry, add broth, gastrodia slices, He Shou Wu slices, ginseng slices to boil, beat off the foam, burn until nine ripe, add refined salt, cooking wine and set aside.
3: Peel the potatoes, slice them, rinse them with water and plate them for use; wash the mushrooms and tear them into strips; spinach to remove the roots and old yellow leaves, wash and straighten them well, plate them; wash and cut the noodles with water and hair noodles, and plate them; peel the cooked quail eggs and plate them.
4, the leek minced, sesame oil, salt, chicken essence, salad oil mix well, make a seasoning plate, a plate per person, and then pour the stewed ingredients into the hot pot, light the fire and boil, blanch or dip.
efficacy:
He Shou Wu, ginseng, pheasant and tianma combined, with a large tonic qi and blood, beneficial liver and kidneys, black hair and other effects, can treat the two deficiencies of qi and blood, suitable for dancers, athletes and other activities of high intensity to eat.