Large plate of pigeon stirring strips
The idea of this dish comes from Xinjiang large plate chicken, the bottom of the plate is "pulled noodles", the top is covered with a layer of red raw fried suckling pigeon, the soup seeps into the noodles, the finished dish is rich in flavor, and the ingredients are more high-grade.
Production process:
1. Homemade pulled noodles: high gluten flour pot, add 2 grams of salt per 300 grams, slowly pour 130 grams of water, stir into flocculent with chopsticks while pouring, put it on the board and rub it evenly, put the film for 5 minutes, knead it well and rub it into noodles, put it in the basin, add salad oil, seal the plastic wrap and let it go for half an hour. Before leaving, take out the thin slices on the chopping board, cut them into strips with a knife, then pull two long thin dough pieces drawn into 1 cm wide, put them in boiling water, boil until nine years old, the leek segments will change color, and take them out and put them at the bottom of the plate.
2. Slaughter 2 pigeons with a growing period of about 1 month and cut them into 2 cm square pieces.
3. Heat 30 grams of chicken oil and 20 grams of rapeseed oil in the pot, dry the pigeon cubes and put them out when they are about four ripe, continue to put 30 grams of minced garlic, 10 grams of minced ginger, 10 grams of minced green onion, 10 grams of millet pepper rings in the pot and stir-fry until fragrant, add 10 grams of fried pigeon sauce (mix the spicy sauce and shiitake mushroom sauce according to the ratio of 1:1), pour in pigeon chunks and 30 grams of soaked dried red pepper segments to boil out of the pot, add chicken broth without raw materials, add 3 grams of thirteen spice powder, 3 grams of salt, 5 grams of chicken essence and simmer for 2~3 minutes, pour 50 grams of diced garlic seedlings, 50 grams of diced green and red pepper, add 8 grams of Donggu Yipin fresh soy sauce and 8 grams of rattan pepper oil over high heat to collect the juice, put it on the noodles and go.
Stir-fried fresh mushrooms with foie gras
Raw material:
400g of fine foie gras, 250g of oyster mushrooms, chopped green onion, fish sauce, chicken juice, oyster sauce, sugar, monosodium glutamate, corn starch, red wine, olive oil, salad oil.
Make:
1. After the foie gras is cleaned, cut into pieces of the same size, and pat the corn starch evenly; Cut oyster mushrooms into diamond-shaped pieces; Take fish sauce, chicken juice, oyster sauce, sugar, monosodium glutamate, etc. in a bowl, mix into homemade sauce sauce, and set aside.
2. Put the oyster mushroom cubes into a hot oil pan to lubricate the oil, take it out and drain the oil, put it into another pot, add the homemade sauce and aroma sauce and stir-fry until fragrant, sandwich it into a plate and arrange it for shape.
3. Pour olive oil into a clean pot and heat it, fry the foie gras cubes, pour a small amount of red wine in the meantime, add the homemade sauce and aroma sauce, fry and put it on the plate with oyster mushroom cubes, sprinkle some chopped green onion, and garnish slightly.
Okra baked oysters
Raw material:
4 oysters, okra 500g.
Seasoning:
100ML LIGHT CREAM, 2G MINCED GARLIC, 1G MINCED ONION, 1GG LEMON JUICE, SALT, BLACK PEPPER, 1G BUTTER, 5G LEE KUM KEE STEAMED FISH SOY SAUCE, SHREDDED GREEN ONION, CORIANDER, SHREDDED RED PEPPER.
Make:
1. Open the oyster shell, remove the oyster meat, rinse well, and set aside.
2. Blanch the oyster meat in boiling water, then drain and drain.
3. Add a little butter to the pot to melt, add minced garlic and onion and stir-fry until fragrant, add cream and boil, add appropriate amount of salt and black pepper and cook until thick, add oyster meat and cook for a while, remove from heat and set aside.
4. Remove the head of okra and fish out in water for later use.
5: Cut the green onion, red pepper and coriander as three strips.
6: Place the okra on a plate, put the oyster meat, sprinkle with shredded green onion, red pepper, coriander, a little Lee Kum Kee steamed fish soy sauce, and pour hot oil.