Shennong green mustard fire bureau beef steak
Creativity: Most of the dishes seasoned with mustard spicy flavors are in the form of sashimi, but this dish is made by wrapping the mixed mustard sauce on the outside of the steak, which is made in Chinese and Western cuisine, and the taste is of course different.
Features: The entrance is smooth and tender, the taste is unique, the color is bright, and it is a rare creative work in Chinese cuisine.
Ingredients: 125 grams of selected premium beef tenderloin, 25 grams of fried potato fries, 10 grams of fruit pieces.
Seasoning: 1 bottle of Kraft's wonderful sauce (947 ml), 1 piece of mustard spicy, 50 grams of sugar, alkaline water (chencun water, water, the ratio of the former latter is 1:1000) 200 grams, olive oil 15 grams, egg white 0.5 pieces, pine meat powder, eagle millet powder 10 grams each.
Make:
1: Cut the beef tenderloin into thick steaks with a length of 15 cm, a width of 10 cm and a thickness of 0.5 cm, pat the pine with a hammer, soak in lye water for 4 hours, take out the rinse to purify the lye water flavor; Kraft's wonderful sauce, green mustard spicy, white sugar and mix well into green mustard sauce.
2: After sizing beef steak with egg white, pine meat powder and eagle millet powder, marinate for 30 minutes; Put olive oil in the pot, when it is 50% hot, add the steak on both sides and fry until it is eight ripe, take out and coat the mustard sauce on the beef steak, put it into the high heat furnace, adjust the temperature to 260 ° C for 15 minutes, put it on the plate, and serve with potato fries and fruit pieces.
Bean skin
Highlights: Unique conception, novel and beautiful dishes, breaking everyone's impression of traditional meat skin jelly. On the palate it is tough and suitable for summer home and hotel production.
Ingredients: 2000 grams of pork skin, 8 pieces of fresh 1,000 bean skins (about 600 grams).
Accessories: 30 grams each of green onion and ginger slices, 20 grams of chives and coriander, 10 grams of millet pepper.
Seasoning: 35 grams of salt, 20 grams of monosodium glutamate, 50 grams of fresh soy sauce.
First, the selection of materials: choose pork skin with thick sebum and fresh thousand bean skins as the main ingredients.
Second, the operation:
1: First boil the pork skin in boiling water for 1 minute, use a knife to remove the grease on the meat skin, and then change the knife to cut it into chopstick-like thick wire.
2: Add 5,000 grams of clean water to the skin of the knife, put the onion and ginger into a stainless steel basin and boil slowly for about 2.5 hours (the remaining soup is about 2,500 grams), and then add salt, monosodium glutamate, and a poinsettia of fresh soy sauce to taste.
3, the prepared soup with a dense leak to beat off the residue, that is, into a pure meat skin jelly juice, and then let it cool naturally until it is warm.
4: Soak the fresh 1,000 bean skins in boiling brine and add coriander and chives for 20 minutes and set aside.
5, take a medium-sized crisper box, put the brine of a thousand bean skins and skin jelly juice into each interval, so layer by layer, the soup and bean skin can be used up. Then put it in the refrigerator and freeze for 30 minutes, then remove it, cut it into about 1 cm slices and put it into a dish.
3. Sauce: Mix 5 grams of garlic rice, 10 grams of red oil, 3 grams of fresh soy sauce, 5 grams of aged vinegar, 3 grams of sesame seeds, 1 gram of salt, 2 grams of monosodium glutamate, 3 grams of green onion oil, and make a unique flavor of red oil garlic juice, drizzle on the sandwich bean skin of the plate, and then sprinkle the millet peppers cut into circles, and garnish with chives.
Scallop column roasted eggplant
Flavor type: salty, fresh and slightly spicy.
Ingredient:
Eggplant, scallops, green onion, ginger and garlic, cooking wine, salt, soy sauce, dark soy sauce, oyster sauce, starch, sesame oil.
Method:
1: Cut the eggplant into hob pieces, tear the scallop column into strips and fry them in hot oil, and then fish out the oil control after the eggplant is soft.
2: Leave the bottom oil in the pot, add the bean paste, green onion, ginger and garlic and stir-fry until fragrant, add the fried eggplant and spices to fry into the flavor, hook and then put it on the plate.
3: Sprinkle with fried scallops and green onion.