Food recommendation: secret fairy crab, crystal tender chicken jelly, Chaoshan wine drunken shrimp and moth preparation method
Special fairy crab
Features: Strong fragrance, is a new type of compound spice.
Ingredients: 3 crabs, 20 g of squeezed vegetables, 20 g of olives.
Seasoning: 10g of dried shallots, 10g of fried garlic, 15g of beef with sauce, 8g of green and red peppers, 20g of soup, 3g of salt and umami sauce, 6g of chicken essence, oyster sauce, monosodium glutamate, 6g of red bean cake, 80g of peanut oil.
Preparation Method:
1. Slaughter the meat crabs and fry them in a 60% hot oil pan for 1 minute until the crabs are fully cooked.
2. Put the pot on the fire, add peanut oil, dried shallots, sautéed garlic, beef sauce, Sichuan squeezed vegetables, olives, green and red peppers and stir-fry until fragrant, then add the soup, oyster sauce, monosodium glutamate, chicken essence, fresh juice, red oil bean cake, sautéed meat crab, simmer for 3-4 minutes until flavorful.
3. Take it out of the pot and wrap it in tin foil. When serving, cut with a knife.
Preparation of red bean cake:
1. Soak 270 g of soybeans in warm water for 14 hours, remove and drain. Stir-fry the soybeans in hot oil for 15 minutes.
2. Leave the oil at the bottom of the pan. Put 40g Pixian bean paste, 10g pickled pepper sauce, 30g pork sauce, 30g seafood sauce, 15g peanut butter, 15g dried shallots, 15g fried garlic, 5g rock sugar, 10g chicken essence, 15g oyster sauce in 30% hot oil and stir-fry for 5-8 minutes. Then put in the soybeans and out of the pan.
Crystal tender egg custard
The chicken is torn into strips and put into the broth together with the chicken skin to make a crystal jelly, which is smooth and Q-shaped, and has a light taste, which is especially suitable for summer introduction.
Make:
1. Slaughter and wash three yellow chickens (yellow skin and yellow claws, weighing about 1250 grams), blanch the blood water with boiling water (ginger slices and white wine in the water), fish them out and put them in the soup bucket, add water (preferably 3 cm without raw materials), and then add 200 grams of monosodium glutamate, 150 grams of fine carving wine, 120 grams of salt, and 120 grams of pepper water. Add chicken broth again, keep low heat and cook for 5 minutes, add 6 soft gel slices and stir until melted, turn off the heat and let cool, then pour into a crisper box and refrigerate for 12 hours until solidified into egg custard.
2. When taking vegetables, take 260 grams of egg soup, change it into a piece, stack it in a container, sprinkle 7 grams of crushed yellow chili peppers and 7 grams of crushed red peppers next to it, and garnish with bean paste slices.
Chaoshan drunken mantis shrimp (cold)
Raw materials:
5 pounds of shrimp paste.
Seasoning:
Gulongshan five-year-old 700 grams, Bajin green mustard 60 grams, white sugar 350 grams, gold soy sauce 850 grams, purified water 150 grams, fish sauce 10 grams, chili oil 15 grams.
Make:
1. Freeze the fresh food 1 with ice cubes, add 20g of white vinegar, stir, let stand for 8 minutes, trim, remove the abdomen and feet, wash and set aside.
2. Replace the washed 1 with a knife (it is easier to taste when marinating, and there is no need to shell).
3. Put all the spices into the container in turn and stir well, then pour the changed knife 1 into the juice, seal the plastic wrap and put it in the plastic cabinet for one hour. (Specific to the saltiness of the sauce, do not soak for too long)
4. Pinch out the marinated 1, quick freeze for 20 minutes, take out and plate. Good meat can be cut into chunks or slices and then placed on a plate, garnishing with caviar.
