#挑战30天在头条写日记 #
Salt-baked hairy crab
Ingredients: 3 hairy crabs
Excipients: 10g Sichuan peppercorns 2 star anise 2 fragrant leaves 10g green onion 10g sliced ginger 1 bottle of beer 20g minced ginger
Seasoning : 20g steamed soy sauce 40g rice vinegar 5g lemon juice 35g sugar 2000g coarse salt 10g flower carving wine
Make:
1. Brush the hairy crab, tie it tightly with straw, and soak in beer for 5 minutes;
2. Stir-fry peppercorns, star anise and fragrant leaves to a pot with coarse salt, spread half of it, spread green onions and ginger, enlarge the crab, and then cover the salt on low heat for 20 minutes, and drizzle with flower carving wine when boiling until the last 3 minutes;
3. Mix steamed fresh soy sauce, rice vinegar, lemon juice and sugar to 45 degrees Celsius, melt and add minced ginger to make a dipping dish, and dip it with hairy crab.
Pepper octopus
Ingredients: 300g live octopus
Ingredients: 100g chives, 30g fresh peppercorns
Seasoning: 5g salt, 10g miradami, 5g sugar, 20g Sichuan peppercorn oil
Make:
1. Gutte the octopus, wash it with clean water, cook it and cool it for later use.
2. Take the blender and stir the ingredients and seasonings together into a sauce and take out for later use.
3. Control the water of the octopus, add the pepper sauce that has been adjusted, mix well, and put on a plate.
Cook vegetables
Raw material:
100 g of mung bean sprouts, 25 g of spores kale. 3 grams of sea salt, 10 grams of olive oil, 5 grams of Sichuan peppercorn oil, 2 grams each of salt and monosodium glutamate, 4 grams of white vinegar.
Make:
1. Remove the root of the head of the mung bean sprouts and leave in the middle.
2. Wash the spores and blanch, add sea salt and olive oil, and stir to taste.
3. Add water to a boil in the pot, put the chopped vegetables into the pot and cook for about 10 seconds, then pour out.
4. Start another pot, heat peppercorn oil, and then put the blanched vegetables into the pot and stir-fry, add salt and MSG to taste, add white vinegar before leaving the pot, cook and stir-fry until it tastes, and then come out of the pot.
Bacon shrimp meat fata
Raw material:
Shrimp, bacon, shredded bell pepper, shredded onion, mango salsa, cooked red kidney beans, cooked corn kernels, cooked tortillas, lemon wedges, salsa, ground black pepper, salt, Mexican tequila.
Make:
1. Marinate the head, shell and shrimp line of fresh shrimp, add salt, black pepper and Mexican tequila until flavorful, add bacon and roll tightly for later use;
2. Season with shredded bell pepper and onion with black pepper powder and salt, put them in an iron plate at the bottom, put bacon shrimp rolls on top, bake them in the oven at 300°C for 9 minutes, take out, put cooked corn pancakes, cooked corn kernels, cooked red kidney beans, mango salsa, yellow lemon wedges, and garnish with salsa.
Flower carved camelina ravioli
Raw material:
750 grams of camelina and 500 grams of pork belly. Ingredient A (minced green onion, ginger, salt, monosodium glutamate, chicken powder 10g each, Huadiao wine 30g), Ingredient B (salt and chicken powder 1g each), sesame oil 10g, high gluten flour 500g, 3 eggs, 100g chicken broth, 5g chopped chives.
Make:
1. Stuffing: Blanch fresh camelina until broken, quickly scoop it up and cool it too well, so as to maintain its emerald green color; Squeeze the water and chop. Add minced pork belly to the pot, add Ingredient A and stir well, beat vigorously, drizzle sesame oil and mix again, then crush the camelina and mix well.
2. Wrapping: take high-gluten flour, add eggs, 100 grams of purified water and stir, and form a non-sticky dough on the surface, repeatedly press the dough into long slices with a rolling pin, wrap the adjusted meat filling into the wonton skin, and pinch tightly.
3. Put clear chicken broth in the pot, add Ingredient B to adjust the bottom taste, bring to a boil, add the camelina wontons, cook for 3 minutes on medium heat until cooked, scoop the soup into the container, and sprinkle chopped shallots.
Spicy stewed calf tongue
Raw material:
Beef tongue, tomato, shredded onion, shredded bell pepper, pitted green olive, pickled wild pepper, garlic, fragrant leaves, shredded chili, salt, pepper, jalapeño.
Make:
1. Put the beef tongue into a pressure cooker, add shredded onion with fragrant leaves, garlic, salt and water, press for 30 minutes, take out the skin, change the knife and cut into slices about 0.5 cm thick for later use;
2. Put the tomatoes in a blender and add salt and pepper to make a sauce, put them in a pot and cook until fragrant, boil until thick, add jalapeno pepper to taste, put beef tongue slices, pickled wild peppers, pitted green olives, shredded bell peppers, shredded onion in a pot, take out of the pot yard plate, and garnish with shredded chili peppers.
Crab with oil sauce
Ingredients : 4 hairy crabs, about 400g
Excipients : 100g finger rice cake, 15g ginger rice, 3g chopped green onion
Seasoning : 120g thick roast sauce, 20g hoisin sauce, 20g cooking wine, 1g pepper, 6g eagle millet powder, 5g Zhenjiang balsamic vinegar
Make:
1. Wash the crab, cut it in half symmetrically, chop off the crab muscle, and pat dry flour on the crab belly knife chopping;
2. Heat a little oil in the pan, fry the next piece of the hairy crab powder in the pan until set, then take out the drained oil, row or belly up, put the oiled finger rice cake in the middle, set aside;
3. Heat the bottom oil in a wok, add ginger rice, stir-fry through the hoisin sauce, cook in cooking wine, add 250g of water, thick sauce sauce, pepper, then add the arranged hairy crab, cover and simmer over medium heat for 20 minutes, wait for the soup to thicken, turn to high heat and use Knorr millet flour to thicken, drizzle with balsamic vinegar and drizzle oil, sprinkle with chopped green onions and serve on a plate.
Cooking points When the crab is finished, pay attention to dipping it in flour and frying it.
Fragrant sauce : 20g dried shiitake mushrooms 5g dried red peppercorns 70g green onion 40g ginger 40g garlic 1g cloves 15g cinnamon 5g cumin 10g star anise 10g fragrant leaves 100g Knorr fresh sauce 50g chicken broth mix 150g Korean BBQ sauce 100g dark soy sauce 160g light soy sauce 250g swastika soy sauce 350g corn syrup 600g polycrystalline rock sugar Preparation, spices washed, green onion, ginger and garlic fried fragrant, all seasonings well, add 2000g of water, After the martial fire boils, turn to the flame and simmer for 1 hour, and then turn to the martial fire to collect the thick sauce (collect to half of the original).
Shrimp and crab pot with sauce
Ingredients: 4 crabs, 200g prawns, 300g claws
Excipients: 250g potato cubes, 250g rice cake
Small ingredients: 20g dried chili pepper, 25g green onion, 30g chopped green onion, 50g ginger slices
Seasoning: 200g crab sauce, 200g salad oil, 300g beer, 500g stock
Make:
1. Add ginger and green onion to pressure cooker after water and press for 7 minutes, drain and rinse for later use. The crab is changed to four petals, and the prawns are removed from the shrimp line and opened on the back for backup; Change the potatoes into hob pieces and cook until 7 minutes cooked, rinse and set aside; Soak rice cakes in boiling water for 40 minutes;
2. Put potatoes and rice cakes in the bottom of the dish, heat the salad oil in a pot, add small ingredients to simmer the fragrant, then add crab sauce and stir-fry over low heat to bring out the aroma, add crab and prawns, stir-fry the shrimp and crab shells, add stock and beer, boil and put chicken feet in medium heat until the soup is thick, and put into the bottom of the plate with potatoes and rice cakes.
3. Heat the oil, add the green onion, fry until fragrant, pour over the crab, and sprinkle with sesame seeds.
Cooking Essentials Thicken the soup and remove from the pan.
Crab sauce: 30g stewed clay pot sauce 30g fish sauce 50g smooth shrimp paste 50g rock sugar powder 100g hot dry pot sauce 150g concentrated chicken sauce 200g Haihuang stir-fried sauce 240g pork rib sauce 480g hoisin sauce 480g zhuhou sauce 20g chicken broth mix