Pan-fried crab vermicelli stew
Crab vermicelli stew is a classic Cantonese dish, the traditional practice is to put the whole sea crab or cream crab into the pot and simmer with the vermicelli, the chef transformed it into a more delicate, the cream crab is removed from the clean meat and then fried first, and then simmered with the vermicelli, the flavor is tough.
make:
1: Soak the longkou vermicelli in cold water first, take 400 grams into the boiling water with old soy sauce and blanch until colored, fish out and mix in a little salad oil and set aside.
2: Brush and wash the crab with cream and put it on the tray, sprinkle a little green onion and ginger and steam it in the steaming box, take it out to cool, and remove the clean meat. Place a little olive oil in a saucepan and fry the crab meat over low heat until golden brown on both sides and fragrant.
3: Heat the oil in a wok, pour 300 grams of blanched vermicelli, add salt, monosodium glutamate, sugar, chicken powder and stir it a few times, then add the fried crab meat and stir-fry well.
4: Heat the casserole, drizzle a little oil at the bottom, add shredded onion, 20 grams of white onion, a little minced red pepper and stir-fry until fragrant, then pour in the sautéed crab meat vermicelli, sprinkle the chives and go.
You can drink boiled slices of meat in soup
Boiled meat slices are a classic home-cooked dish, and its biggest drawback is that the soup is not drinkable. To remedy this flaw, we reinterpreted the recipe and diners felt that the dish was more affordable.
raw material:
Pork tenderloin 200 g, bamboo shoot slices 150 g, haired black fungus 50 g.
seasoning:
Ingredient A (10 g salt, 5 g chicken powder, 3 g pepper)
Ingredient B (3 g salt, 10 g egg white and corn starch)
Special broth (see "Shrimp Udon Noodles" below) 400 grams, special pepper oil 100 grams, green peppercorns 20 grams, dried pepper segments 5 grams.
1. Cut the tenderloin into thin slices and add Ingredient B to sizing.
2. Put the special broth in the pot, bring to a boil, add Ingredient A, add the bamboo shoots and fungus, heat for 2 minutes, fish out the bamboo shoots and fungus, and put them into the bottom of the container. Remove the soup pot from the heat, add the pork slices, wait for the meat slices to float and then heat, continue to heat for 1 minute, and pour the meat slices and soup into the container from the heat.
3. Put special peppercorn oil in the pot, when it is 30% hot, add dried chili peppers and green peppercorns, sauté over low heat until the peppercorns turn brown, and pour over the meat slices.
Special pepper oil:
Soak the green peppercorns in highly white wine (not over the surface) for 30 minutes. Put 5 kg of salad oil in the pot, when it is 30% hot, add 500 grams of green peppercorns soaked in white wine, simmer slowly over low heat, until all the peppercorns become dark brown, filter to take the oil.
illustrate:
Peppercorns are soaked in white wine, mainly to increase the humidity of peppercorns, so that it can withstand a long period of boiling. In addition, liquor also has the effect of enhancing the aroma of oil and fat.
Sea bass with shallots and peppers
1 live sea bass (about 600 grams), 100 grams of chives, sliced ginger, green onion, green peppercorns, salt, cold soup, cooking oil
1. Slaughter the sea bass and remove it from the basket with ginger slices and green onion. Take another half of the chives, cut them into 15 cm long pieces, and chop the other half into mushrooms, add cold soup to the bowl and disperse, and filter the residue to get the shallot juice.
2. Season the shallot juice, pour over the steamed sea bass, add the shallots and green peppercorns, and pour hot oil on top.
Wild horseshoe roast meat
This dish is modified from braised pork, the pork belly is changed into small pieces, and the braised meat is cooked in advance according to the method of braised meat. When guests order, a small amount of pork belly is added to the horseshoe and cooked together, and the light fruity aroma of the horseshoe not only relieves the greasy feeling of the pork belly, but also enriches the taste of the dish. As soon as this dish was introduced, it immediately won the praise of diners.
Peeled wild horseshoe (bagged) 500 g, pork belly 100 g.
Ingredients (15 grams each of green onion and ginger slices, 10 grams of dried chili peppers, 5 grams of cinnamon)
500 grams of salad oil, 100 grams of beer, 10 grams of rock sugar, 15 grams of soy sauce, 20 grams of millet pepper rings and diced garlic, 2 grams of salt and monosodium glutamate.
1. Wash the pork belly and cut into 1.5 cm cubes long and 1.5 cm wide.
2. Put 50 grams of salad oil in the pot, when it is 50% hot, add pork belly, slowly sauté over low heat, until the pork belly becomes light yellow, pour out the fried oil, push the pork belly to the side of the pot, put in the small ingredients to fry the incense, then pour in the beer, stir-fry until the wine juice is absorbed by the pork belly, then pour in soy sauce, rock sugar and water (the amount of water is to submerge the meat), bring to a boil, change the heat to simmer for 60 minutes, add salt, MONOS to taste, pick the dried peppers and cinnamon.
3. Put the horseshoe into the salad oil that burns to 30% or 40% hot, and the oil is low on low heat.
4. When guests order, take 10 grams of salad oil into the pot, when it is 50% hot, put in the millet pepper ring and fry the incense, add the roasted pork belly, the soup of the roasted pork belly, the horseshoe and the garlic cubes, cook for 2-3 minutes, collect the juice on high heat, and put it into the container.
Konjac fat beef boiled swallow dumplings
This dish is a refreshing dish adapted from the traditional Sichuan dish Mao Blood Wang, cooked with fat beef and swallow dumplings.
500 grams of chilled fat beef, 100 grams of dumplings (a kind of pocket dumpling made of chicken paste filling and wrapped in flour, sold in supermarkets), konjac shreds, fresh enoki mushrooms and 1000 shreds, 10 grams each of green millet pepper rings, red millet pepper rings and flower peppers.
Ingredient A (15 g of fish feed in perfume bag, 6 g each of salt and sugar, 4 g each of pepper, Knorr chicken juice and MONOS)
Ingredients (5 g each of flower pepper, garlic slices, diced chives and ginger slices)
Refined spicy vegetable seed oil 25 grams, red oil, spicy girl sauce 10 grams each, Pixian bean paste, cooking wine 15 grams each, beef bone broth 750 grams, green onion and ginger water 500 grams.
1. 1,000 sheets, fresh enoki mushrooms and konjac shreds are blanched in water, fished out of the controlled water and put into the bottom of the container.
2. Slice the chilled fat beef into thin slices, add the onion and ginger water and blanch for 30 seconds, pour out quickly and then use cold water to ice; steam the dumplings into the steaming box for 8 minutes.
3. Put the spicy vegetable oil in the pot, when it is 50% hot, put in the small ingredients to stir-fry, then add the spicy girl sauce and bean paste to fry the red oil, cook the cooking wine, add the beef bone broth to the high heat, pour in ingredient A, cook for 5 minutes on low heat, then add the fat beef and dumplings and cook for 50 seconds, put it into the container from the heat.
4. Raise the pot, add the red oil, when it is 70% hot, add the green millet pepper ring, red millet pepper ring, flower pepper and stir-fry, out of the pot and splash in the container.
Wanghuo hot belly flower (limited supply)
The amount of small ingredients in this dish is very large, in order to get rid of the fishy taste of the pork belly kernel, rattan pepper oil and fresh rattan pepper must be added before the pot is almost out, otherwise their fragrant flavor will be lost in the process of heating, and the effect of increasing fragrance will not be achieved.
The taste of pork belly head kernel is relatively crisp, after fine knife processing, the form is beautiful, the texture is crisp and tender, after seasoning, the dish tastes numb and refreshing, is a very popular taste dish. Because the number of pork belly kernels is limited, it can only be sold in limited quantities per day.
Pork belly kernel 200 g.
Ingredient A (1 g chicken powder, 0.5 g pepper, 3 g cooking wine, 5 g wet starch)
Ingredient B (horse ear small green pepper, horse ear millet pepper 25 grams each, horse ear green onion 15 grams, ginger slices, garlic slices 5 grams each)
Ingredient C (2 grams of Sichuan salt, 10 grams of cooking wine and rattan pepper oil, 1 gram each of pepper, chicken powder and monosodium glutamate, 30 grams each of fresh soup and wet starch)
125 grams of cooked lard and salad oil, and 10 grams of fresh vine pepper.
1. Change the pork belly head kernel to a phoenix tail knife and a branch flower-shaped flower knife respectively, hang the sauce with ingredient A, and add flavor.
2. Heat the pot with cooked lard and salad oil, stir-fry the incense in ingredient B, add the delicious pork belly kernel, quickly stir-fry until it spreads, mix the C ingredient into the sauce, season it in the pot, add fresh vine pepper to taste, stir-fry twice out of the pot.
Barley east slope meat
Ingredients: 500 grams of pork belly, 200 grams of barley, 50 grams of ginger, 30 grams of chives Seasoning: 10 grams of head sun soy sauce, 15 grams of Rimula Tanghuang, 15 grams of Zhan Wang chicken powder, 250 grams of red yeast rice, 30 grams of balsamic vinegar, 100 grams of rock sugar, 100 grams of large ingredients, 50 grams of flower carving wine
1, first treat the fine pork belly clean, rinse the water until it is transparent, remove it and wash it with clean water, change the knife to a 3 to 5 cm round, and set aside.
2: Soak the barley in hot water for about 10 minutes, and soak the red yeast rice in boiling water to color.
3: Add 1000 grams of green soup, Jiahao head soy sauce, Jimba Tanghuang, Zhan Wang chicken powder and other spices to the casserole, and use a colander to filter the water of the soaked red yeast rice and pour it into the pot.
4: Turn the heat to medium heat, cover and simmer for 30 minutes, then reduce the heat to collect the juice, and at the same time pour the soaked barley into the pot and simmer it thoroughly into the taste. Comments: Pork belly has the effect of tonifying kidneys, nourishing yin and improving qi, and barley is beneficial to water and swelling, spleen and dampness, and whitening of the skin.
Orange juice squirrel fish
Raw material:
1 grass carp, 2 egg yolks, 300 grams of walnuts, 30 grams of ginger juice Seasoning: 100 grams of Rimula orange juice, 30 grams of cheese powder, 50 grams of honey, 30 grams of rock sugar [salt, starch] appropriate amount
1. Slaughter the grass carp and dispose of it cleanly, remove the bone and flesh and change the knife.
2. Put the modified fish meat on the bottom flavor, egg paste, add Rimba Jishi powder, pat powder to form a squirrel shape.
3: Take the pot and burn the oil to 50% oil temperature, fry the fish into the pot to make a shape, golden brown, crispy skin, pour out the oil control, and set up a good shape.
4, walnuts are fried with syrup to make walnut hills, for decorative embellishment.
5, wash the pot clean, add less water, then add ginger juice, Rimula orange juice, rock sugar, honey and other spices to boil, hook a small amount of borage, drizzle on the squirrel, walnut hill plate garnish can be. Features: fine knife workmanship, bright color, unique taste, realistic shape.