Lipu taro buckle meat
Fee:
400g pork ribs (pork belly), 100g lipu taro, 25g soy sauce, 10g cooking wine, 2g Sichuan peppercorns, 10g honey, 15g green onions, 15g ginger, 3g star anise, 8g pea starch, 2g monosodium glutamate, 5g sugar, 70g soybean oil
Preparation: 1. Scrape off the sludge and fluff on the skin surface of the pork belly, wash it, cut it into large cubes, put it in a pot and cook until it is seven ripe and fished out; 2. Spread the skin surface with honey, put the skin side down into the hot oil and fry until it is fiery red; 3. Soak peppercorns in water, pick out peppercorns, and retain peppercorn water; 4. Change the fried pork belly into 9 cm long and 0.2 cm thick pieces, peel and wash the Lipu taro and cut into 9 cm long and 0.2 cm thick pieces, pork skin side down, a piece of meat and taro into a bowl, add soy sauce, cooking wine, peppercorn water, green onion, ginger cubes, 250 grams of broth, large ingredients, sugar, and steam in the upper drawer; 5. Take out the steamed meat, remove the seasoning residue, decant the soup into the stir-fry spoon, and buckle the meat on the plate; 6. Bring a soup spoon to a boil, use 15g of wet starch (8g of starch plus water), add MSG, drizzle with oil, and pour on the meat on a plate.
Mama tastes braised beef
Fee:
(1) Basic recipe of marinade 20 kg of water, 4 kg of white soybean oil, 2.5 kg of salt, 100 g of ginger slices, 25 g of cloves, 100 g of shanna, 100 g of star anise, 50 g of cinnamon, 100 g of Sichuan peppercorns, 25 g of pepper, 50 g of grass fruit.
(2) Seasoning marinade recipe per 100 kg of fresh beef:
(1) MSG flavor: 3 kg of white soybean oil, 5 g of white pepper, 5 g of cinnamon, 70 g of monosodium glutamate.
(2) Spicy taste: peppercorns 0.3 kg, chili pepper 0.4 kg, sesame seeds 0.4 kg, white soybean oil 2 kg, monosodium glutamate 30 grams, sesame oil 0.4 kg, white pepper 5 grams, cinnamon 5 grams.
(3) Golden hook flavor: 0.5 kg of golden hook (cut into small pieces), 0.3 kg of cooked chicken fat.
Make:
1. Wash the whole beef and cut it into large pieces that can be put down in the pot. 2. Boil a pot of water, put the beef in, bring it to a boil for a while, and then remove it for use.
3. Heat the pot, add vegetable oil, when the six is ripe, first fry chives, ginger and garlic, drizzle with cooking wine, add soy sauce, salt and other spices, add chicken broth, beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and flavorful.
4. After the meat and soup are cool, put it in the refrigerator to cool thoroughly, and take out the slices.
②
1. Cut the beef tendon meat (be sure to beef key meat) into large pieces (about half a catty, cut into long strips with a knife), boil with water, skim off the foam;
2. Ginger, green onion, peppercorns, large ingredients, cinnamon, fragrant leaves, a small amount of dried red pepper, beef and soup into a casserole, boil and simmer;
3. After 1 hour, use chopsticks to see if the beef can be poked and put salt;
4. Add an appropriate amount of soup to a wok, put a little sugar, soy sauce and boil, add beef, put away the juice, and slice it after cooling.
Pumpkin mousse
Ingredients: 350g of pumpkin puree, 30g of sugar (50g of the original formula), 300ml of milk, 200g of cream cheese, 1 egg yolk, 1 whole egg, 2 gelatin slices. Prepare in advance: Place gelatin tablets in cold water to soften! Method: 1. Put milk and cheese in a pot and heat and cool to 36°C; 2. Stir the egg yolk, egg, sugar and pumpkin well in a blender in a bowl; 3. Slowly add 2 to 1 and stir slowly; 4. Heat 3 again until paste, add gelatin slices, put in a blender and stir well, pour into the mold through a sieve, and refrigerate.
Italian black-vinegar ribs
Fee
500g small ribs (or ribs), 15g light soy sauce, 60g sugar, 25g Italian balsamic vinegar, 3 slices of ginger, 20g cooking wine, chicken rice soy sauce.
Production: 1. First chop the small ribs into 3 cm pieces with a machete, rinse them well, blanch them to cool and drain. Put a little oil in the pot, after heating, take out the fragrant ginger slices, pour in the ribs and stir-fry for a while, add cooking wine, light soy sauce, chicken rice and old soy sauce, boil over high heat and then simmer until the meat is cooked into the taste, and finally put in Italian black vinegar, white sugar, quickly stir-fry and harvest the juice.
The chef recommends the dishes for appreciation