#挑战30天在头条写日记 #
Ecological peanut sprouts baked snails
Ingredients: 300g peanut sprouts
Excipients: 100g diced snail, 50g fried cashews
Small ingredients: 50g chopped onion, 20g garlic, 20g ginger, 15g chopped green onion, 15g minced coriander, 5g minced patchouli
Seasoning : 10g Haihuang stir-fried sauce, 10g stewed claypot sauce, 5g spicy fresh sauce, 10g chicken essence, 100g clear broth, 5g Sichuan pepper oil
Make:
1. Wash and drain the peanut sprouts and set aside, cook the snails and slice them coolly;
2. Mix the seasonings into a sauce and set aside, heat the claypot with oil, and sauté the onion, garlic and ginger;
3. Mix the peanut sprouts with half of the sauce and spread on the small ingredients, pour in the remaining sauce in the snails, cover and bake for 5 minutes;
4. Bake well, open the lid and sprinkle with the remaining ingredients.
Sprouts Tang fried snowflake beeflake
Ingredients: 100g diced snowflake beef, 300g sprouts
Excipients : 15g millet pepper, 15g leek
Small ingredients : 5g minced garlic, 5g minced shallot
Seasoning: 15g black pepper juice, 10g steamed soy sauce, 3g chicken broth mix, 3g sugar, 1g ground black pepper, 10g water
Make:
1. Wash and drain the sprouts, dice the beef and fry in a pan to color and set aside;
2. Heat the pot with oil, add fragrant ingredients and millet pepper, stir-fry sprouts and beans, add seasonings and mix well, add diced beef and leeks and stir-fry;
3. Remove from the pan and put it in a stone pot or iron plate.
Acacia beef grains
Ingredients: 500 grams of white braised beef grains
Seasoning: 50g rock sugar, 80g vinegar, 5g Maggi, 5g fresh sauce.
Make:
1. Choose beef tenderloin or beef shank meat, beef without ribs is best, marinated beef is cooked thoroughly, put in the refrigerator and cut into cubes for later use, beef fried until crispy and not covered with crust on the skin.
2. All seasonings are boiled on low heat to make thick, can not use high heat to prevent the bottom of the pan, use a spoon to scoop out a spoon can drip a line is better, and then put fried beef grains wrapped in juice, pour the wrapped beef grains into the material powder evenly wrapped on the surface, not the powder under the pot.
Ingredients: 10g sesame seeds, chili powder (100g of chili seeds mixed with 30g of chili pepper, stir-fried over low heat until finely beaten) 5g of Sichuan peppercorn powder, 3g five-spice powder, 2g of cumin powder, (300g of spicy crisp and crushed in a mixed blending machine. Mix together.
Crispy suckling pigeon
Ingredients: Suckling pigeon
Processing: Open a small opening on the buttocks, remove all internal organs, remove excess hair, clean and set aside.
Pigeon soaking juice: 600 grams of light soy sauce, 60 grams of extremely fresh soy sauce, 400 grams of sugar, 60 grams of southern milk, 75 grams of curd milk, 75 grams of monosodium glutamate, 50 grams of garlic kernels, 50 grams of ginger, stir all the above seasonings evenly, it is best to soak naturally for 24 hours before use, the soaking juice can be used 3 to 4 times continuously, each time after use, you need to add 30 grams of southern milk and 5 to 10 grams of curd milk. The above dressing can be used for more than eight pigeons.
Soaking: Soak the processed pigeon in the processed frankincense soaking sauce for 2 to 3 hours, stirring every half hour to make it taste.
Styling: Rinse the outer skin of the pigeon with boiling water to tighten the outer skin of the pigeon and turn yellow.
Epithelial water: Pour the prepared skin water over the skin of the pigeon.
Skin water: Maltose ratio water 1:9
Air drying: hang the pigeon at the air outlet and dry its outer skin with a fan, usually for more than 4 hours (you can also dry the outer skin with the residual temperature of the roast duck stove)
Frying: Boil the oil to 180°C, put the pigeon in a pan and fry it slowly for about 20 minutes.
Crispy pigeons are best known as Zhongshan Shixi, but there are usually three types of crispy pigeons made
1. Marinate in juice.
2. Marinate with dried five-spice salt.
3. Soak in brine and fry in crispy water.
Yellow croaker in vinegar sauce
Raw material:
1 yellow croaker, 4 grams of salt, 5 grams of soy sauce, 15 grams of aged vinegar, 10 grams of sugar, starch, monosodium glutamate, cooking wine, green onion and garlic slices and minced ginger.
Make:
1. Slaughter and wash the yellow croaker, cut a horizontal knife to the spine at a distance of 3.3 cm from the gills, and then use the same knife method and distance to cut the flesh on both sides of the fish into a uniform tile shape with the same knife method and distance. Rub a little salt on the edge of the knife and marinate.
2. Put soy sauce, vinegar, sugar, water starch, monosodium glutamate, cooking wine, salt and soup in a bowl to form a mixed juice and set aside.
3. When the pot is boiled to ninety percent hot, lift the tail of the fish, open the knife edge, smear the water starch thin paste, put the fish head down into the oil to fry, fry both sides well, and then put the fish into the oil to fry, when it is golden brown, take it out, when the oil temperature rises again, put the fish into the oil and fry for 2 minutes, and fish out. While frying the second time, use another pot base oil, use green onion, ginger and garlic to boil the pot, then pour the right juice and stir-fry well, and pour it over the fish.
Crispy fat sausage
Raw material:
2 fresh clean pork intestines, 10g Li Yuji Fujizen hot sauce, 6g hoisin sauce, 4g pork rib sauce, 15g Hai Tiansheng soy sauce, 20g rock sugar, chicken rice dark soy sauce. 10g spring onion, 8g sliced ginger, 2 star anise, 3 fragrant leaves, 4g cinnamon, 2g cardamom, 10g dried chili, 2g cumin, 4g white genius, 8g red yeast rice (all in a clay pot fish bag).
Crispy water: 1 kg of water, 30 g of maltose, 30 g of white vinegar, 16 g of red Zhejiang vinegar, 15 g of Huadiao wine, 10 g of double distilled wine.
Make:
1. Turn the head of the large intestine over, clean the oil and put flour and white vinegar to clean it. Put an appropriate amount of green onion, turmeric wine, boiling water. Put in the adjusted brine and bypass the low heat for an hour and a half;
2. Then hang it with a hook to filter the water. Hang the crispy water twice and air dry for 4 hours. Heat the oil to 50%, and fry until the skin is crispy.
Baked with pepper with red cabbage
Ingredients : 200g fresh Australian strip
Excipients: 100g of beetlet
Small ingredients: 20g minced onion
Seasoning: 10g of Japanese miso sauce, 1g of chicken broth season, 20g of Hunan sauce and pepper paste
Make:
1. Fresh scallops to absorb water, use 1g of salt, put in a pan and fry on both sides to yellow;
2. Fry minced onion in a frying pan with a little oil, add all the seasonings to a thick and drizzle on the fried Australian scallops;
3. Put the sautéed beetroot moss on a plate and put the Australian scallops.
Braised pork tail with abalone
Ingredients: 1kg pigtail, 6 abalone (8 fresh abalone).
Excipients : 50g spores kale, 150g soaked hazelnut mushrooms
Ingredients: 50g garlic, 25g sliced ginger, 50g shallot
Seasoning: 12g concentrated chicken juice, 16g stewed claypot sauce, 10g steamed soy sauce, 6g dark soy sauce, 1g pepper, 100g Sanhe oil, 10g white wine, 1kg water
Make:
1. The pig's tail is cleaned with a spray gun and chopped for later, and the spores are pulled with oil and flying water for backup;
2. Add hazelnuts and seasonings to the main ingredient and press in a pressure cooker for 18 minutes;
3. After the juice of the pressed main ingredient, pour it into a casserole pot and garnish with spores.