Cheese elbow
Material:
1 elbow, cooking wine, ginger slices, salt, star anise, peppercorns, fragrant leaves, green onion segments, hawthorn slices.
Method:
1. Remove the hair on the elbow, then soak in clean water for more than 2 hours to remove blood water, marinate with cooking wine, ginger slices and salt for more than 1 hour to remove the fishy smell of pork.
2. Use a cotton thread to bind the elbow tightly, so that the elbow meat will be strong and not scattered.
3. Blanch the elbow, clean it, then put it in a cold water pot, add two star anise, peppercorns, hawthorn slices, and a fragrant leaf packet; Add green onion and ginger slices, cover with a lid, bring to a boil over high heat for about half an hour, turn to low heat, add two spoonfuls of salt, simmer over low heat, and remove the elbow in about 3 hours.
4. Untie the cotton thread on the elbow, the bones of the elbow will fall off with a shake, let it cool and slice, stick light soy sauce, sesame oil and minced garlic.
Fukubukuro lotus mushroom
Originality:
Using gluten to make lucky bags, the taste is soft and tender, the color is bright, the steamed cooking method greatly retains the nutrition of the dish, and the color is mixed with golden melon juice to make the finished product beautiful in color and fragrant.
Raw material:
30g lotus mushroom, 40g oil gluten, 50g tender tofu, 35g gourd juice, 5g each of toon seedlings and shredded celery, 20g cauliflower.
Seasoning:
3 g salt, 6 g mushroom powder, 10 g olive oil.
Make:
1. Wash and dice lotus mushrooms; Soak oil gluten in water for 10 minutes, take it out, and cut it into thin slices; Tofu is carved into a round shape with a mold; Blanch cauliflower.
2. Heat olive oil in the pot, add lotus mushrooms and stir-fry until fragrant, season with 3 grams of mushroom powder, add toon seedlings and quickly stir-fry out of the pot, wrap with gluten, seal the celery shreds to make a lucky bag, put it in the steamer and steam for 5 minutes to take out.
3. Pour 50g of water into the pot, add gourd juice and tofu, season with 3g each of salt and mushroom powder, simmer for 2 minutes, cook until the soup is rich, then pour into the plate, put the steamed lucky bag on the tofu, and arrange the cauliflower.
The essential:
The time of stir-frying in the pot should not be too long, which will affect the taste; Steam the gluten after wrapping the filling.
Yang Kee signature fish
This sauerkraut fish changes the "chopped into fish sticks" into whole fish into dishes, which is more beautiful to sell; Secondly, a spicy fish base was brewed in advance with pickled pepper, pickled ginger, bean paste, dried chili, etc., with a mellow aroma and spicy richness; Finally, the "fabric" is filled with a large amount of chopped green onions and mint, stirring in hot oil, which is full of green onion aroma and has a unique mint aroma.
The production process
Marinate fish in advance:
Grass carp (2.2 jin / piece) 10 slaughtered and clean, from the tail knife to change the fish to two pieces of male and female with a broken abdomen and a ridge connected, shave a zigzag knife every 4 cm at the thickness of the back meat, put the grass carp with the modified knife into a pot, add 300 grams of salt, 40 grams of pepper, 1 bottle of cooking wine, half a bottle of white wine and white vinegar, an appropriate amount of fresh millet pepper, pour in green onion and ginger water to cover the grass carp, marinate for 25 minutes to taste.
Walking process:
1. Heat a little salad oil in a pot, stir-fry 150 grams of sugar over low heat to make sugar color, add 1000 grams of spicy fish base, add 2000 grams of water, add 150 grams of spring onions, add 40 grams of chicken essence, 40 grams of monosodium glutamate, 20 grams of sugar, 15 grams of aged vinegar and boil over high heat.
2. Spread the modified knife grass carp belly down on the colander, put the colander into the soup, press a colander on it, continue to lay a marinated grass carp, press another colander, and then spread a grass carp, keep scooping up the soup and pour it on the fish, soak on low heat for 5 minutes, at this time the fish meat is eight years old, spread the grass carp in the colander into three porcelain plates.
3. Beat off the dregs of the original soup, thicken until sticky, pour evenly over the three fish, sprinkle 5 grams of peppercorn noodles, 100 grams of chopped green onion and 100 grams of mint leaves for each fish.
4. Add 600g of rapeseed oil to a pot and cook until 60% hot, fry 300g of dried red pepper and 150g of green and red dried peppercorns until fragrant, pour them over three parts of fish respectively, and sprinkle a little white sesame seeds to garnish.
Spicy fish base production:
Put 20 kilograms of rapeseed oil in a pot and cook until fifty percent hot, add 1000 grams of minced ginger, 1000 grams of minced garlic, 1500 grams of dried red peppercorns and fry until the moisture will be dry, add 2 kilograms of soaked chili pepper and 2 kilograms of soaked ginger to stir-fry for aroma, put 2 kilograms of Pixian bean paste on medium heat and stir-fry for 10 minutes to remove the water vapor, and then add 2 kilograms of dried chili pepper and 2 kilograms of dried chili pepper segments and constantly stir-fry until the aroma is overflowing.
Production key:
1. Grass carp must be killed and made fresh, and the fish should not be too large, 2-2.5 pounds is the best, this weight of fish has both the characteristics of tender meat and vegetable atmosphere.
2. The reason why the grass carp is spread flat in a colander and fired one by one, one is to use the weight to submerge the grass carp in the soup to avoid some parts being immature, and the other is to prevent the grass carp from being poured into the soup when walking in large quantities, and the fish body will be broken when it is fished out.
3. The oil temperature of fried peppers, peppercorns and other "fabrics" should not be too high, otherwise it is easy to fry paste.