Red Wine Chicken Wings (3 servings)
Guifei chicken wings are a traditional Huaiyang dish, similar to the mini version of the Eight Treasure Gourd Duck, after adding red wine, the chicken wings are rose red, the color is golden and shiny, the taste is fresh, slightly with a small lychee flavor, and the aftertaste has a dry red aftertaste.
<h1 class="pgc-h-arrow-right" > raw material:</h1>
50 grams of dried red, 3 chicken wings, 5 grams of chicken thighs, fresh bamboo shoots, shiitake mushrooms, carrots, glutinous rice, green beans, shrimp, Gaoyou Lake shrimp, soy sauce, sugar, star anise, pepper, green onion, ginger, cooking wine.
<h1 class="pgc-h-arrow-right" > production:</h1>
1: Wash and deboned the chicken wings and set aside; the glutinous rice is soaked for 4 hours and steamed in advance.
2: Cut chicken thighs, fresh bamboo shoots, shiitake mushrooms, carrots, green beans, shrimp into small cubes, simmer the oil onion and ginger, add glutinous rice, shrimp, salt, sugar and pepper and sauté until flavorful.
3: After filling the chicken wings, put the oil back in the pot, and when the oil temperature is 60% hot, put it into the pot, quickly pull the oil and take it out.
4: Leave a little oil, add shallots, slices of ginger, star anise, sauté until fragrant, add chicken wings, pour red wine and sauté thoroughly, add clear chicken broth, soy sauce, sugar and pepper and cook for 30 minutes until soft and rotten.
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<h1 class="pgc-h-arrow-right" > fresh hemp soup boiled vegetarian fish fillets</h1>
raw material:
500 grams of fresh shiitake mushrooms, 50 grams of bean sprouts, 50 grams of celery, 5 grams of green millet pepper rings, 2 grams of coriander, 5 grams of red millet pepper rings
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
3 grams of chicken powder, 2 grams of salt, 5 grams of egg whites, 3 grams of corn starch, 600 grams of fresh spicy soup: "5 grams of chicken juice, 20 grams of spicy fresh sauce, 10 grams of thick soup, 600 grams of water" Mix well.
1 Tear off the black film of the fresh shiitake mushrooms, slice into thin slices, marinate with marinade for 5 minutes;
2 Put the auxiliary materials into the dish after flying water;
3 Bring the spicy broth to a boil and add the vegetarian fish fillets to the bottom and pour them over the accessories;
4 pots of hot cooked chicken fat stir-fried small ingredients can be drizzled on the vegetarian fish fillet.
Glutinous rice paper wrapped duck
Camphor tea duck meat 150 g ham sausage 100 g green peas 50 g cooked glutinous rice 250 g eggs 2 breadcrumbs 100 g green onion, salt, monosodium glutamate, chicken essence, pepper, salad oil each appropriate amount of Thai chicken sauce 1 dish of glutinous rice paper
make:
1. Cut the camphor tea duck meat and ham intestines into granules, add green peas, cooked glutinous rice and green onion, add an appropriate amount of egg liquid, add salt, monosodium glutamate, chicken essence, pepper and a small amount of salad oil, and mix well into the filling. Then wrap it in a long cube with glutinous rice paper, drag the egg mixture evenly, and stick to the bread chaff to get the paper wrapped duck raw blank.
2. Heat the pan in salad oil until it is 50% or 60% hot, fry the raw duck in paper until the surface is golden and crispy and cooked, then drain the oil and plate it, and serve it with Thai chicken sauce.
<h1 class="pgc-h-arrow-right" > chestnut sweet potato balls spicy crispy bone</h1>
300 grams of cartilage meat, 150 grams of potato balls (10 pieces), 10 grams of green onion, 20 grams of garlic slices, 5 grams of dried chili peppers
5 grams of chicken essence, 5 grams of paprika, 2 grams of cumin powder, 2 grams of white sesame seeds, 5 grams of sesame oil
Cartilage brine material:
50 grams of dried chili peppers, 20 grams of dried peppercorns, 20 grams of ginger slices, 50 grams of concentrated brine juice, 100 grams of beer, 20 grams of chicken essence, 4000 grams of second soup, 40 grams of salt
Crispy paste:
Garlic wrap 50 g, egg whites 1, beer 60 g.
1 pot of 4000 grams of two soups, 50 grams of dried chili peppers, 20 grams of dried peppercorns, 20 grams of ginger slices, 100 grams of beer, 50 grams of marinade, 40 grams of salt, 20 grams of chicken essence made of brine, put the cartilage meat into the brine and put it into the brine on high heat and turn it into a simmer for 40 minutes, fish out the cold and then cut into 4 cm long.3 cm wide.0.5 cm thick pieces;
2 Brine cartilage into the crispy fried paste after mixing, into the frying pan to fry golden brown;
3 Homemade potato ball ratios are: potatoes 200 grams, chestnuts 60 grams, chicken juice 5 grams, garlic wrapping powder 20 grams;
4 potato balls to prepare: Put the potatoes. Chestnuts are steamed in a steaming box for 40 minutes and then beaten into a puree, and the above spices are added to make each 15 grams of potato fruits, which can also be pre-made in advance and quick-frozen;
5 pots of salad oil under the frying oil to 3-40% into the potatoes and fruits to slowly rise the oil temperature and fry until golden brown fished out;
6 pots of oil left a little into the dried chili festival garlic stir-fried aroma under the cartilage meat and potato fruits into the paprika, chicken essence, cumin powder, sesame stir-fry are put into the shallot joint drizzled into the sesame oil from the pot.
Spring shoot crispy powder tamales
300 grams of pork belly, 150 grams of spring shoots, 200 grams of breadcrumbs, 120 grams of tamales, 20 pieces of wafer paper, 1 egg
15 grams of oyster sauce, 25 grams of spicy fresh sauce, 5 grams of chicken sauce
1 pork belly cut 5 cm long, 3 mm thick slices;
2 spring shoots cut into the same thick slices, rinse with water and set aside;
3 Cut pork belly mixed with spices, add tamales powder, 30 grams of red oil mix well, cover with plastic wrap, put into the steaming box for 40 minutes to cause the meat to rot softly;
4 a slice of tamales plus a piece of spring shoots, wrapped in wafer paper, wrapped in egg paste, dipped in bread chaff, fried in a 150 ° C oil pan to mature, fished out when the color is golden, drain the oil and change the knife, and serve with salad dressing.
<h1 class="pgc-h-arrow-right" > spicy tangerine peel shrimp</h1>
300 grams of shrimp, 50 grams of flower pepper, 5 grams of chopped coriander, 10 grams of crushed peanuts, 2 grams of sesame seeds, 20 grams of dried chili peppers, and 15 grams of nine-made tangerine peel
Spicy fresh sauce 9 grams, Japanese flavor sauce 3 grams, chicken essence 2 grams, monosodium glutamate 1 gram, corn starch to taste, real taste of sea treasure sauce (marinade) 8 grams
1 base wai shrimp to open the back to wash, with the joy of the real taste of the sea treasure sauce marinated after pulling oil;
2 stir-fry the excipient base shrimp stir-fry, add the seasoning to the high heat and quickly stir-fry the incense.
Duck grains ring
Improved from the classic Huaiyang dish "dry fried bell", the filling is replaced by leek yellow duck meat, and the dish is crispy and delicious.
1. 500 grams of cooked duck breast meat cut into granules; 500 grams of leeks cut into small pieces.
2. Heat the oil under the pot, add minced leeks and duck meat grains and stir-fry evenly, add salt, monosodium glutamate, pepper, sugar and sesame oil to make the filling.
3. Take the oil bean skin and unfold it, spread the appropriate amount of filling, wrap it into a long roll, seal it with egg liquid, then drag it full of egg liquid, stick to the breadcrumbs, and put it in the refrigerator to freeze hard.
<h1 class="pgc-h-arrow-right" > the cooking process:</h1>
1. Heat the oil to 40% of the heat under the pan, fry the next duck roll until the surface is golden brown and floating, continue to soak until the bean skin bulges (about 4 to 5 minutes) and remove it.
2. Cut into pieces, plate, garnish with toon sprouts and red pepper rings and serve.