Take stock of the recipes left behind by the old craftsmanship, and the chef's secret recipes will not be changed

Reply to fans: Seafood restaurant brine recipe

(1) 2 kg of broth on the pot, boil and add 4 grams of cinnamon and licorice, 5 grams of cumin, 4 star anise, 2 grams of cloves, 3 grams of Sichuan pepper, 250 grams of flavored fresh sauce, 20 grams of Haitian soy sauce, 10 grams of rock sugar, 25 grams of southern ginger, monosodium glutamate, salt and each gram, bring to low heat.

(2) Add 200 grams of cooked lard and 50 grams of goose oil to 40% heat, add garlic, shredded shallots, and 30 grams of green onion, soak for 5 minutes, then pour into the broth, put the raw materials into the soup and bring to a boil, then reduce the heat and soak for 25 minutes.

The key to the halogenation process of various raw materials:

1, 300 grams of foie gras weighing 400 grams: first boil on high heat and then change to low heat for 50 minutes; remember not to cook with bone raw materials to prevent puncture of foie gras skin.

2, 130 grams a 150 grams of goose paws: can not be boiled with a strong fire, to prevent the skin from detaching, with a low heat brine for 35 minutes.

3. 130 grams of goose wings weighing 150 grams: Cook over low heat for 35 minutes, which can be brine together with goose paws and goose heads.

4. 250 grams of goose head: The brine time is 10 minutes longer than that of goose paws and goose wings.

5, 250 grams of goose tendons: the fishy taste is heavier, put more southern ginger and garlic when brine, and the brine time is longer until it is soft and rotten.

6, 300 grams of pork tongue: pay attention not to brine too salty, with a simmer brine for 30 minutes.

7, 750 grams of pork knuckle: after boiling on high heat, change to low heat and marinate for 2 hours.

8. With accessories (eggs, large intestine, powder intestine): brine over low heat for half an hour

Reply to fans: Thirteen spiced crayfish

Recipe 1: Star anise 20g, cinnamon 10g, cumin 12g, mountain chestnut 8g, nutmeg 8g, sand kernel 7g, grass fruit 6g, woody 5g, galangal 5g, tangerine peel 4g, cloves 4g, dried ginger 8g, peppercorns 3g.

Recipe 2: 24g tangerine peel, 23g cumin, 6g cinnamon, 5g star anise, 4g grass fruit, 4g dried ginger, 5g galangal, 4g sand kernel, 4g mountain chestnut, 3g woody, 8g peppercorns, 5g cumin, 4g licorice, 1g cloves.

Recipe 3: Star anise 10g, cinnamon 10g, tangerine peel 4g, cloves 4g, galangal 4g, mountain chestnut 3g, wood 3g, cumin 30g, peppercorns 11g, sand kernels 6g, dried ginger 6g, nutmeg 5g, grass cardamom 4g.

Recipe 4: Star anise 35g, Peppercorns 10g, Cloves 8g, Sand Kernel 8g, Galangal 5g, Wood Aroma 4g, Nutmeg 4g, Cumin 10g, Cinnamon 9g, Grass Cardamom 2g, Tangerine Peel 2g, Mountain Chestnut 2g, Dried Ginger 1g.

Reply to fans: Thirteen spiced roast duck

Recipe 5: Star anise 16g, Peppercorns 20g, Bai Zhi 10g, Mountain Chestnut 8g, Cloves 4g, Cumin 6g, Tangerine Peel 6g, Wood 2g, Galangal 2g, Dried Ginger 12g, Cinnamon 80g, Nutmeg 4g, Sand Kernel 4g.

Recipe 6: Star anise 20g, cinnamon 10g, cumin 8g, peppercorns 5g, Shannae 3g, Sand Kernel 6g, White Pepper 4g, Tangerine Peel 5g, Cardamom 10g, Cloves 4g, Licorice 2g, Dried Ginger 5g, Coriander 4g, Galangal 4g, Bai Zhi 5g, Wujia Pi 5g.

Recipe 7: Star anise 15g, cinnamon 16g, cumin 10g, white pepper 6g, tangerine peel 6g, cardamom 8g, dried ginger 2g, coriander 5g, galangal 2g, baizhi 2g, cloves 5g, licorice 5g, peppercorns 10g, Yamana 4g, sand kernel 4g.

Recipe 8: 3g cloves, 10g cumin, 12g star anise, 4g grass fruit, 5g cinnamon, 8g licorice, 5g sand ginger, 6g sand kernel, 7g dried ginger, 3g cardamom, 3g white root, 5g wujia peel, 6g multi-flavor fruit, 8g fragrant leaf, 10g pepper, 5g tangerine peel.

Sauce beef tendon meat

Recipe: Fresh beef tendon 1500 g shallots 25 g ginger slices 25 g cloves 2 g tangerine peel 2 g star anise 5 dried peppers 3 peppercorns 20 g cumin 10 g dark soy sauce 30 ml soy sauce 50 ml old soup 50 ml salt 20 g salt 20 g

1: Cut the fresh beef tendon into large pieces along the tendons and soak in water.

2: Blanch beef tendon in boiling water, remove and clean.

3: Wrap cloves, tangerine peel, star anise, peppercorns, cumin and dried chilies into a pack.

4, add water, old soup, beef tendon meat to the sauce bucket, to be over.

5: Add the ingredients, salt, soy sauce, dark soy sauce, oyster sauce, green onion, ginger slices, soy sauce, adjust the taste and color.

6: Bring to a boil over high heat, skim off the foam, reduce heat and simmer for 2 hours.

7: Fish out the beef tendon meat with the sauce, add the original soup and soak it, and slice it when eating.

Reply to fans: Marinated pork

Recipe: 2 kg of pork, 4 tbsp dark soy sauce, 5 tbsp cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 pieces of fragrant leaves, 1 small piece of cinnamon, 1 small piece of ginger, a few dried peppers

method:

1, pork washed, put into the container, add cooking wine, and then add a sufficient amount of water, to the pork as the standard, soaked for half an hour to 1 hour, to remove blood water;

2, boil a pot of water in the pot, all the materials and meat except salt put down, boil on high heat, turn the heat to low, slowly brine for about half an hour, and then add salt, continue to brine to the needed soft and hard degree, you can adjust the brine time according to your preferences;

3: Turn off the heat, fish out the marinade into the container, fish out the spices in the marinade, pour the marinade into the container containing the marinade, and soak the marinade. Let cool and store in the refrigerator. When you need to eat, take out the appropriate amount of marinade meat and marinade and heat it up.

Sauce pork liver

Recipe: Pork liver 500 g soy sauce 50 g star anise 2 dried spicy 2 pepper salt 10 g green onion 50 g ginger slices 40 g peppercorns 6 g monosodium glutamate 6 g

1: Rinse the fresh pork liver with water first, and then change the knife.

2: Blanch the pork liver with a knife in a pot of boiling water.

3: Remove the pork liver and rinse it.

4: Put the pork liver into the sauce bucket and add water to the water.

5: Add soy sauce, salt, star anise, peppercorns, dried chili peppers, green onion and ginger slices.

6: Cook over high heat until the pot is boiling and remove the foam.

Remove the sauce for 20 minutes, add MSG, pour over the original broth and cool.

Pork chops with sauce

Recipe: Pork ribs 1000 g grass fruit 1 nutmeg 3 g peppercorns 6 g coriander leaves 2 slices of star anise 1 soy sauce 400 g broth 1000 ml of green onion 50 g ginger slices 50 g salt 20 g sugar color 20 ml

1: Wash the pork ribs with water.

2. Cut the pork ribs into strips with a knife at the bone slit.

3: Blanch the pork ribs in boiling water, then remove them and wash them with clean water.

4: Add broth and water to the sauce bucket, add soy sauce and ingredients (star anise, nutmeg, peppercorns, fragrant leaves, grass fruits), sugar, green onion, ginger slices and salt and simmer for 10 minutes.

5: Drain the pork ribs into the sauce bucket, boil on high heat, and reduce the heat to simmer.

6: Cook for 40 minutes until cooked thoroughly, remove and cool.

Dried bean paste

Recipe: Dried tofu 1500 g soy sauce 400 g cumin 5 g cinnamon 5 g cloves 3 g bai zhi 3 g star anise 1 old soup 500 ml peppercorns 6 g shallots 50 g ginger slices 50 g salt 20 g

1: Rinse the dried tofu with water.

2: Cut the dried tofu into small pieces.

3: Wrap star anise, cloves, white root, cumin, cinnamon, peppercorns, green onions and ginger slices into a wrapper.

4: Add water, soup, salt, monosodium glutamate, soy sauce and ingredients to the sauce bucket and cook for 15 minutes.

4: Put the washed dried tofu into the sauce bucket and make the sauce for 40 minutes until it is colored and flavored.

5: Remove the dried tofu and put it on the plate.

Here are the recipes from the Teacher's Collection:

They are all treasured by the owner and hope to be useful to everyone.