Secret casserole dog meat
The finished product has the characteristics of bright red oil, spicy and salty, and strong wine flavor. It is suitable for cooking dishes by cooking, stewing, steaming, stir-frying and other methods.
material:
raw material:
1000 grams of pure milk dog meat (with skin and bone), 20 grams of soybeans, 5 grams of red pepper segments.
seasoning:
Ginger slices, green onions, garlic kernels 5 grams each, sand ginger, tangerine peel 3 grams each, mashed trough spicy sauce 150 grams, cooking wine 10 grams, refined salt, monosodium glutamate, dark soy sauce, oyster sauce, fresh soup each appropriate amount, red oil 15 grams, cooked peanut oil 100 grams.
method:
1, scrape the residual hair on the skin of the dog, chop into 3 cm square blocks, soak in water for several hours, put it in a pot of boiling water and cook for about 10 minutes, fish out to wash away the pollution. i, control the moisture; wash the soybeans and soak for 5 hours.
2, wok on the heat, put the cooked peanut oil on the heat, under the ginger slices, tangerine peel, sand ginger, garlic, green onion knots fried fragrant, into the dog meat pieces sautéed until there is no moisture, and then add mashed spicy sauce sautéed, cooking?? Wine, fresh soup, add salt, monosodium glutamate, dark soy sauce, oyster sauce, etc. to adjust the color, add soybeans, pour in a pressure cooker, cover, heat for about 20 minutes away from the heat.
3: Take a clean pot, pour in the pressed dog meat and soup, drizzle with red oil, sprinkle with red pepper segments, put it on the pre-lit alcohol stove, and serve on the table.
Production key:
1. Dog meat can be soaked, blanched, stir-fried and other processes to remove its fishy taste.
2, according to the old tenderness of the dog meat to master the pressing time - the old dog meat is about half an hour, the tender dog meat in about 20 minutes.
Recipe and preparation of mashed hot sauce:
Pixian bean paste 500 grams, high-quality tempeh 250 grams, mash 500 grams, Chaotian dried pepper 200 grams, peppercorns 75 grams, ginger 50 grams, green onion white, garlic 30 grams each, salt, monosodium glutamate, sesame oil each appropriate amount, butter 1000 grams.
Method:
1, Pixian watercress sauce finely chopped, high-quality tempeh finely chopped, chaotian dried pepper to the stem, cut short knots, ginger shavings washed, pat loose, garlic crushed, green onion white chopped.
2: Heat a wok over high heat, heat 100g butter, fry the dried chili peppers and peppercorns until crispy and brown-red, then pound into a bowl and knead into a fine mushroom; ginger, green onion and garlic in a blender to form a fine mushroom.
3: Heat the wok over high heat and heat the butter. Add shallots, ginger and garlic to fry until fragrant, sauté the bean paste and tempeh in red oil, then put the mash and mash into the mushroomed peppers, peppercorns, mix in fine salt, monosodium glutamate and sesame oil, stir-fry evenly with a hand spoon, put it in a stainless steel basin, and take it as you like.
The essential:
1. When operating, the oil temperature under the fire is required. The purpose is to allow the aromatic components of various raw materials to slowly precipitate, but also not to be easily fried.
2. After putting in each ingredient, use the hand spoon to constantly stir-fry, so as not to affect the flavor of the paste base.
3, do not add water when cooking, otherwise, the finished product taste is not good, and it is not easy to store.
Fragrant fried Yangtze River shell fish
This dish seems simple, but the crust must be roasted until it is crispy and not over-scorched, which is still very challenging, and can be launched as a restaurant specialty appetizer.
Ingredients: a shell fish, a little green onion and ginger.
Seasoning: salt, peppercorns, dried chili peppers, cooking wine each appropriate amount.
make:
1: Cut the fish open and eviscerated, clean it, and marinate the fish with salt, peppercorns, dried chili peppers, green onions, ginger and cooking wine for 40 minutes.
2: Heat the oil under the pan to 50%, put the fish open side by side, fry until it is set, turn on the heat, quickly penetrate, and achieve the effect of crispy outside and tender inside.
3: Sprinkle chili noodles and cumin noodles when you are about to come out of the pan and fry them slightly.
Ice cream foie gras packet
Creative ideas:
The chef repeatedly soaks the French foie gras and marinates it with mirin and sake to accelerate the coagulation of proteins and play a special effect of tightening the ingredients, making the foie gras bun soft and delicate, and the wine is fragrant.
500 g of French foie gras, 5 eggs.
Ingredient A (250 g sugar, 50 g salt and brandy, 1/3 bottle of mirin, 200 g sake, 10 g apple cider vinegar, 100 g steamed fish soy sauce, 1 lemon, 25 g red wine)
2 grams of leeks, 10 grams of salad oil.
1, foie gras thaw, remove the appearance of impurities, with a bamboo stick inserted a few small holes, put blood, change the knife into two.
2, prepare two stainless steel basins, one basin into the pure water (to submerge the foie gras is appropriate), when the water temperature is boiled to 50 ° C, down into the foie gras, the other pot with clean water to burn to 50 ° C, take out the first pot of foie gras to continue soaking, repeat about 10 times, fish out into the ice water to freeze through.
3: Put Ingredient A into the basin and mix well, take out the foie gras and soak it for 24 hours, change the knife to a small cube of 2 cm square.
4: Beat the eggs well, spread the egg skin in a frying pan, change the knife to a square, wrap in diced foie gras, and tie the leeks tightly into a pomegranate shape.