Casserole sauce fragrant steak
Ingredients: Steak, ginger, onion, garlic, shallots, spices (star anise, cinnamon, fragrant leaves, dried chili peppers, grass fruits, cumin, cardamom), cooking wine, soy sauce, sweet noodle sauce, rib sauce, dark soy sauce, salt, cooking oil.
Specific steps:
1, prepare some steak, clean and chop into large pieces of about 5cm length for later; ginger cut into thin slices, shallots tied into shallot knots, onions cut into small pieces, garlic peeled off the skin and cut into small pieces for later; then prepare some spices: star anise, cinnamon, fragrant leaves, dried peppers, grass fruits, cumin, cardamom;
2, from the pot, pour an appropriate amount of water into the pot, the washed steak cold water into the pot, add a few slices of ginger, an appropriate amount of cooking wine to fishy, boil on high heat and then skim off the foam in the pot, the foam skimmed clean and continue to cook for 5 minutes, 5 minutes after the ribs are taken out, rinsed with water and drained for later;
3, prepare a casserole, pour an appropriate amount of cooking oil into the casserole, add the chopped onion, garlic and ginger slices under the oil heat, turn on low heat and stir-fry continuously to burst the aroma, then pour in the spices prepared in advance, continue to stir-fry the aroma;
4, pour in the appropriate amount of water, then start seasoning, add the appropriate amount of salt, soy sauce, a spoonful of sweet noodle sauce, a spoonful of pork rib sauce and a small amount of dark soy sauce to color, mix evenly and then add the blanched ribs and green onion knots, after the soup is boiled, cover the pot and simmer for 1 hour;
5, 1 hour after opening the lid, the steak has been stewed, open the heat to collect the soup, the soup is slightly thick, the ribs are clipped out, and then drizzled with some of the soup in the pot, so that the steak is soft and rotten, bite on it, you can suck your fingers and taste, children especially like to eat.
Tips:
1, steak should be blanched in advance, so that you can effectively remove the fishy smell, make the steak more delicious.
2, steak brine time to enough, so that the steak will be soft and rotten into the bone, the sauce is full of flavor, the taste is very good.
Thai vegetarian chicken rolls
raw material:
1 small tender pumpkin (about 500 grams), 50 grams of salmon, 50 grams of jade melon, 10 grams of caviar, 20 grams of salad dressing, 5 grams of salt, 3 grams of monosodium glutamate, 10 ml of green onion oil, 10 ml of sesame oil, 4 pieces of Vietnamese spring roll skin.
make:
1: Cut the tender pumpkin into two coarse strips, put it into a pot of boiling water and cut it off, remove it and let it dry. Add salt, monosodium glutamate, shallot oil and sesame oil to the pot and mix well and set aside.
2: Cut the salmon and the jade melon into even cubes, mix well with salad dressing and set aside.
3: Soak the skin in pure water to soften, drain the water, spread it on the cutting board, neatly arrange the mixed pumpkin shreds into rolls, and then cut into 4 cm long segments and place them on the plate.
4: Scoop the mixed salmon and diced jade melon on the wrapped pumpkin roll, and finally garnish with caviar, add flowers and herbs.
Hawaiian papaya flavor drizzled shrimp
Why I recommend it: A papaya dish cooked with homemade rose juice that tastes different.
Ingredients: 1 papaya, 8 anchovies, 8 red cherries.
Seasoning: 60 grams of crispy paste, 2 grams of salt, 6 grams of monosodium glutamate, 5 grams of cooking wine, 80 grams of homemade flavored rose juice, salad oil to taste.
make:
1: Cut the papaya in the middle of 8 cups with a carving knife (as shown in the picture on the right), steam in a steaming box for 2 minutes and put it on the plate.
2: Remove the head and shell (leave the tail), add salt, monosodium glutamate, cooking wine slightly marinated, wrap in crispy paste and fry in 60% hot oil for about 1 minute until cooked into the dish.
3: Heat the pot with homemade flavor slightly (slightly heated, heating time is easy to gelatinize) boil and pour on each shrimp cup, and then garnish with red cherries.
Flavor type: sweet and slightly sour, slightly winey, floral.
Homemade flavored rose juice method: Ingredients: 1 bottle of Japanese flavor drizzle (plastic bottle, about 750 grams), 1/2 bottle of rose dew wine (about 245 grams), 1 bottle of tomato sauce, 500 grams of honey, 100 grams of white sugar, 20 grams of Japanese mustard spicy, 50 grams of Thai chicken sauce, 200 grams of white vinegar. Production: Mix the above raw materials into a stainless steel basin, boil and add an appropriate amount of corn starch, hook the mustard to cool through, no need to hook the vegetables when walking, slightly heat it can be used.
Production key:
1, papaya cup steaming time should not be too long, two minutes can be, the time is long, the color is dark and easy to rot.
2. When making the flavored drizzled rose juice, if you need to heat the rose juice first when you walk the dish, so that the rose juice is easy to change color and affect the effect of the dish. So I adopted the method of hooking the mustard first, waiting for the soup to be completely boiled and then leaving the fire, and then adding the sauce, so that the hooked mustard is even without small knots, and it will not disperse when it is cooled.