Tank crispy leg of lamb
Ingredients: a lamb hind leg is about 1.5 kg (it is best to choose the hind legs of a tender lamb with a thin meat).
Seasoning: a pot of white brine, a piece of white radish, 2 green onions, 1 celery, 2 green root, 1 piece of ginger, star anise, pepper, pepper, cumin, sesame seeds each 20 grams.
Preparation of the paste: the Knorr crispy fried powder, Knorr spicy fried powder according to the ratio of 1:2, mix well, add a little Korean crisp fried powder, mix well, and then add the appropriate amount of water, mix into a paste, the consistency to be able to hang.
Make:
1, the lamb's hind legs to one to the big bone, leave the small bone, change the chrysanthemum knife after flushing the blood water, and then put the pot in cold water, put the appropriate amount of cooking wine, green onion, ginger in the pot, boil and remove the blood water, and then into the white brine pot (white brine into the white radish block, green onion, ginger, celery segment, green cabbage root, star anise, pepper, pepper) low heat brine for about 30 minutes to eight ripe, stop soaking for more than 10 minutes for more than 10 minutes. (You can also directly under the brine pot brine, be sure to put cold water under the pot, the purpose is to boil blood water)
2: Hang the brine leg of lamb with the crispy paste. 3, into the pot into the oil, burn to 70% hot, down into the leg of lamb, fried on medium heat to golden brown (the middle meat of the leg of lamb is relatively thick, before coming out of the pot to check the middle part with chopsticks to prevent frying impenetrable, sticky), embellish after the plate, with sesame seeds and cumin powder on the table, with a kitchen knife can be.
Flavor type: crispy and delicious, dry and fragrant meat rotten.
Production key:
1, chrysanthemum flower knife to beat evenly, not suddenly coarse and thin, if the meat strips are uneven, it is easy to break in a fine place when cooking.
2, the cooking time should be mastered, about 30 minutes, otherwise if the meat is overcooked, when fished out, the meat will fall into the pot, affecting the shape.
Strange flavor matcha cashews
Raw material:
Cashew nuts 3 pounds.
Seasoning:
300 grams of white sugar, 200 grams of maltose, 500 grams of matcha powder, 100 grams of white sesame seeds.
Make:
1: Fry the cashew nuts over low heat to a golden brown and remove the excess oil.
2, leave a little oil in the pot, put a spoonful of water, sugar 200 grams, maltose 200 grams, simmer slowly, boil the hanging cream, specifically master yourself.
3: Pour the fried cashew nuts into the boiled sugar and stir-fry and wrap well, quickly pour into the matcha powder and wrap well, sprinkle with cooked sesame seeds.
100 matsutake balls
Features: Soup shrimp balls are an old dish, in order to give it a new taste, we use matsutake mushrooms, cabbage, horseshoe to make stuffing, dishes not only improve the grade, nutritional value is also much higher.
Ingredients: fresh matsutake mushrooms, Huichuan quick-frozen rice yam horseshoe, toast bread grains, cabbage, special fish and shrimp glue.
Seasoning: Ingredient A (salt, MONOS), cooked lard, chicken broth, wet starch, salad oil.
Preparation steps:
1. Cut the matsutake mushrooms, horseshoe and cabbage into small pieces; Put the cooked lard in the pot, when it is 40% hot, add the cut vegetable pieces, stir-fry on low heat, add chicken soup, ingredient A, bring to a boil over low heat, use wet starch to contour, take out and become the filling.
2: After the filling is cooled, wrap it with special fish and shrimp glue, stick the bread grains, put it into the salad oil that burns to 50% or 60%, soak and fry for 4 minutes on low heat until the color is golden, take out the oil control and put it on the plate.
Special fish and shrimp glue:
Cuttlefish, shrimp and fish are chopped into minced and mixed in a ratio of 1:1:1. Take 500 grams of raw materials, add 10 grams of salt, 1.5 grams of flour, whisk in one direction until the gum starts, then add 1 gram of monosodium glutamate, 2.5 grams of sugar, stir well in one direction, then add 15 grams of horseshoe powder and 10 grams of corn starch and mix well.
Tips:
Bread must choose a larger pore, this bread has poor oil absorption ability, elasticity is good, and it will not dry after a period of time.