Gastrodia rabbit head
The rabbit head is cooked in advance, and when walking, it is heated back with a small pressure cooker, and then directly on the table, cleverly realizing the insulation function. Another selling point of this dish is dry gastrodia, it smells fragrant, both spices and traditional Chinese medicine, can be replenished, aroma, and tonic effect, after high pressure, the aroma all seeped into the soup, the taste is spicy, and it is highly sought after by young people.
Ingredients: 100 rabbit heads (total weight about 30 catties)
Marinade: 120 grams of ginger, 100 grams of green onion knots, 250 grams of salt, 250 grams of cooking wine.
Seasoning: 100 grams of dried chili peppers, 30 grams of green onion, 25 grams of ginger, 10 pieces of dried tianma, 500 grams of homemade base, 20 pounds of broth, put in 1 spice packet, 150 grams of salt, 200 grams of dark soy sauce.
Garnish: garlic, coriander stalks, red pickled peppers, white sesame seeds.
Spice Pack Ratio:
Fresh sand ginger 30 g, cinnamon 20 g, star anise 50 g, cumin 50 g, grass fruit 50 g, peppercorns 100 g, cloves 10 g, sand kernels 10 g, cardamom 15 g, coriander leaves 5 g.
Homemade base ingredient recipe and stir-frying:
Ingredients: salad oil 250 grams, rapeseed oil 500 grams, rock sugar 3 grams, ginger cubes 10 grams, green onion 50 grams, Pixian watercress 50 grams, rice dumplings 100 grams, dried pepper knots 50 grams, garlic slices 15 grams, white wine 20 grams, green pepper 50 grams.
1, spice A: 5 grams of sand kernels, 5 grams of grass fruits (deseeded), 3 grams of star anise.
2, spice B: 5 grams of fern, sedum 3 grams, bergamot ginseng 3 grams, all ground into powder.
3, spice C: white nutmeg 2 grams, cinnamon 3 grams, spirit grass 2 grams, nutmeg 2 grams, shanna 3 grams, cumin 5 grams.
make:
1, into the pot into the salad oil, rapeseed oil, heat on high heat, so that the rapeseed oil thoroughly boiled, turn off the heat, when the oil temperature drops to 50% hot, down into the ginger pieces, green onion, rock sugar, soaked in high heat to fry out the incense, fried dry incense and fished out.
2, the oil in the pot is heated to 60% heat, down into the Pixian watercress, heated to the water in the watercress completely fried dry, when frying, you should keep turning with a spoon to prevent the paste pot, fry for about 30 minutes, add spice A, fry for about 20 minutes, then add spice B, fry for about 20 minutes, wait for its aroma to slowly overflow, then add spice C, slow fry for about 20 minutes, add garlic slices, pour in white wine, add green pepper, rice chili pepper, dried pepper knot, stir fry evenly, fry for about 30 minutes, at this time the oil is red, the aroma overflows, Put the pot into the container, seal it with plastic wrap and allow it to ferment naturally inside, the best time to use is after a week.
The essential:
1, rock sugar should be put in after burning hot oil, at this time, the rock sugar is easy to color and can make the taste more mellow, play a role in reconciling the taste, similar to the method of boiling sugar color in Lu cuisine.
2, the medicinal materials are fried in succession, sand kernels, grass fruits, star anise and other aromas are not easy to emit, the medicinal materials should be placed first, so that it is fully integrated into the oil, the rest of the medicinal materials should be put later, so as to avoid premature volatilization of the aroma.
Preparation Method:
1: Wash 100 rabbit heads (weighing about 30 pounds in total), add 120 grams of ginger, 100 grams of green onion knots, 250 grams of salt, 250 grams of cooking wine, mix well, marinate for 5 hours, take out, then wash with water, and then put them into a pot of boiling water, fish out and set aside.
2, the pot into the bottom oil 100 grams, stir-fry dried pepper segments 100 grams, green onion 30 grams, ginger pieces 25 grams, dried tianma 10 pieces, under the homemade base 500 grams stir-fried aroma, under the broth 20 pounds, put in a spice package, adjust the salt, old soy sauce to boil, turn off the heat to detect the spice packet, then put down the rabbit head low heat brine for about 50 minutes, turn off the heat and soak for later.
3: When cooking, take 10 rabbit heads and put them into a small pressure cooker, pour in the original soup, cover the steam and then press the high pressure for 5 minutes, follow the garlic, coriander stalks, red pickled peppers, and white sesame seeds when serving. The waiter first steamed the pressure cooker, then poured the garlic, coriander stalks, red pickled peppers and white sesame seeds into the pressure cooker for garnishing.
Sour and spicy deer tendon roasted jade ginseng
Ingredients: 200 grams of oil hair deer tendon, water hair topaz ginseng (dry product price is more than 100 yuan / kg) 200 grams, fried garlic 20 grams, green onion 5 grams, ginger slices 5 grams, green and red hangzhou pepper 10 grams, wild mountain pepper 8 grams, garlic oil 100 grams.
Seasoning: Haitian soy sauce 5 g, Meat Fragrant King 3 g, rock sugar 3 g, yellow lantern chili sauce 5 g, monosodium glutamate 6 g, chicken juice 3 g, Li Hong brand flower pepper oil 5 g, broth 200 g, Cantonese rice wine 10 g.
1, deer tendon into a 5 cm long segment, topaz ginseng cut in the middle, cut into 5 cm segments, both fly water for use.
2: Set aside the green and red pepper oil. 3: Add garlic oil to the pot on high heat, add green onion ginger, minced wild pepper, fried garlic, yellow pepper sauce to simmer the aroma, add the broth and boil for 20 seconds to remove the residue, add deer tendon and sea cucumber, cook into Cantonese rice wine, and then add meat king, soy sauce, monosodium glutamate, chicken juice, rock sugar and heat the juice until the soup is thick, pour in the green and red hangzhou pepper and stir-fry well, drizzle with peppercorn oil.
Flavor type: salty and mellow, slightly sour and spicy.
Production key:
1, this dish must be fried with garlic oil as the base oil, highlighting the garlic flavor.
2, oil hair deer tendon: the deer tendon into the 80% hot oil pot fried until the contraction after the ceasefire, wait for the oil to cool, and then heat, fry until the deer tendon floats, then ceasefire and cool, so repeat about 3 times, the last time heated to 80% hot to the deer tendon floating up and up, cook water in the oil, until the deer tendon absorbs water and grows, the color is yellow when the ceasefire, fish out the deer tendon, soak in water to remove the oil.
3, water hair topaz ginseng: soak the topaz ginseng in water for a day until it is soft, put the water cover tight lid and boil, let it cool, then the topaz ginseng belly has swelled, fish out the internal organs, and then boil in a pot of water, let it cool, fish out the topaz ginseng into the crisper box, put ice cubes on it for one night. The next day, take out the topaz ginseng and put it into a pot of water (put the onion ginger and rice wine in it) and cook for 1-2 hours on low heat, let it cool, and the topaz ginseng is almost ready.
Salty bone mustard stew
Different from the general bone pot, this bone is first pickled and then roasted, and the fresh flavor is particularly strong, and it is simple and practical, and the operability is strong.
Flavor type: salty.
Ingredients: 500 grams of barrel bones, 50 grams of mustard greens.
Seasoning: 100 g salt, 3 g MSG.
Preparation: Crush the bones, add salt and marinate for 1 hour, rinse off the salt, drain the water, bake in a 220-degree oven for 5 minutes (the bones are particularly fragrant after baking), take out the broth and add the broth into the casserole and boil for 1 hour, and finally increase the mustard greens and continue to cook for 5 minutes.
Comments: This bone primary processing method is not common, the idea is good, and it is simple and practical, which is worth learning.