Heavenly crispy ear slices
Peculiarity:
Pork ear slices are bright red in color, tough and delicate, salty, sweet and spicy.
Raw material:
400 grams of pig ears and 50 grams of lettuce.
Seasoning:
2 grams of refined salt, 3 grams of monosodium glutamate, 10 grams of cooking wine, 2 grams of pepper, 10 grams of sugar and beautiful fresh soy sauce, 3 grams of star anise, 15 grams of peppercorns, 15 grams of special chili red oil, 10 grams of ginger, 15 grams of garlic, 25 grams of green onions.
Preparation of special chili red oil:
Raw material:
Pixian watercress 100 grams, dried Chaotian pepper 300 grams, Shannai 50 grams, cumin 50 grams, star anise 50 grams, fragrant leaves 20 grams, clear oil (can be replaced by rapeseed oil and salad oil) 2500 grams.
Make:
1, Shannai, cumin, star anise, incense leaves wash impurities, control dry water; Pixian watercress finely chopped.
2, put 1000 grams of clear oil in the pot, when it is 40% hot, put in Pixian watercress, dried Chaotian pepper, Shannai, cumin, star anise, incense leaf simmer for 20 minutes until fragrant, put in the remaining clear oil on low heat and simmer for 40 minutes, out of the heat, filter impurities.
The essential:
1, Pixian watercress must be chopped, otherwise the fragrance can not be completely overflowed.
2, in the whole process of making chili red oil, the oil temperature should not exceed 50%, otherwise Pixian watercress is easy to stick to the pan, causing the boiled oil to be bitter.
Preparation Method:
1, pig ears with a knife to scrape the hair, put into the water to wash, put into boiling water on high heat for 5 minutes and set aside; Ginger washed and patted loose; Wash and chop the garlic into a minced.
2: Put 800 grams of boiling water in the pot, bring to a boil, add ginger, green onion, pepper, cooking wine, peppercorns 5 grams on high heat, then put in the pig's ears and cook for 20 minutes, fish out and let cool.
3: Add the delicious soy sauce in the pot, add salt, sugar, star anise, 10 grams of peppercorns, MSG and simmer for 1 minute, remove from the heat, add chili red oil, minced garlic and mix well into the sauce, put on the plate and set aside.
4: Peel the lettuce, wash and cut the 6 cm long segment and then slash the 45 degree slice into a 0.2 cm thick piece and put it into the bottom of the dish.
5: Cut off the fatter part of the meat at the root of the ear with a horizontal knife, cut the pig ear into 0.1 cm thick and 8 cm wide slices, put the cut pieces into the plate, and pour the seasoning sauce on the table.
Production key:
1, pig ears into the pot cooking time should not exceed 25 minutes, because a long cooking time, the meat will become soft and rotten, it is not easy to change the knife.
2, the characteristics of this dish is that its knife work is fine, so in the piece of pig ears is, to try to cut thin, it is best to achieve a transparent effect, if the knife work can not reach this level, you can also use the planer to plan, but must ensure that the piece of good pig ears is large and complete.
3, in the boiling sauce, be sure to use a low heat, otherwise the sugar will encounter heat caramelization reaction, resulting in the entire sauce color black, and accompanied by a burnt paste taste.
Taiwanese canned beef
Features: Beef soft sticky and fragrant, bread crisp and delicious, a dish to eat more, is a Western food made in the dish.
Ingredients: beef brisket 500 g, potato nuggets, carrot chunks 50 g each, onion 100 g, 1 baguette.
Seasoning: 500 grams of salad oil, 50 grams of brandy, 75 grams of tomato sauce, 25 grams of yellow brand spicy soy sauce (can also be replaced with other spicy soy sauce), 100 grams of sugar, 10 grams of salt, 15 grams of chicken essence, 50 grams of butter, 50 grams of chopped coriander, a little green onion and ginger.
Make:
1: Wash the brisket and change the knife into a 5 cm square, fly the brisket to remove the blood juice, and fish out the water control. Add beef brisket, green onion, ginger slices, 1 kg of cold water, heat over high heat until water boils, reduce heat, cover and simmer for 40 minutes until crispy.
2: Change the potatoes to hob pieces and fry them in a 60% hot oil pan until the skin is hard. Carrot chunks fly water for later.
3: Add a little oil to the pot, add onion shreds and sauté, sauté with tomato sauce and spicy soy sauce, then add beef brisket, potato nuggets and carrot cubes to high heat, add salt and chicken essence to taste, cook for 20 minutes on low heat to collect the juice.
4: Before cooking, add brandy and you can. 5: Slice the French bread, melt the butter, add the chopped coriander and mix well, brush evenly on the bread slices, bake in the 180 °C oven for 5 minutes, put it next to the canned container and serve with the beef.
Tips: Generally, Chinese canned dishes are served with noodle cakes or small steamed buns with the main dish, but this dish is baked with bread brushed butter and then served on the heel dish, which can be eaten directly with bread, side dishes, or dipped in vegetable soup. Eat three dishes in one dish, improve the grade, and other dishes can also be imitated.
Stinky cauliflower spring rolls
Features: golden color, fragrant smell.
Raw material:
6 eggs, 300 grams of stinky cauliflower, 200 grams of peeled pork belly, minced ginger, fine salt, cooking wine, pepper, vegetable oil.
Make:
1: Wash the stinky broccoli, fly it in a pot of boiling water, soak it in cool water, drain and chop it and set aside. Then finely chop the peeled pork belly with the minced ginger, add the stinky broccoli, cooking wine, pepper and salt and mix well to form a spring roll filling.
2: Beat the eggs into a bowl, add a little salt and stir well, put them in a pot smeared with a little oil to form several egg skins, then spread the egg skins, spread out the spring roll filling and wrap them tightly and seal them with egg liquid.
3: Heat the oil in the pan, add the spring rolls and fry them slowly until golden brown, then remove the cut sections and plate them into dishes.