Stewed crab powder lion's head
Initial processing 1. Put 2 kg of pig bones into a pot of boiling water, blanch the water, wash it, drain the water, put it into a stainless steel container, inject 5 kg of water, add the steamed aggregate juice (ginger slices, green onion white section, cooking wine 50 grams each), steam in the steaming box for 3-4 hours, take it out, filter out the bone residue and green onion ginger with clean gauze; Blanch the cabbage leaves (de-ribbed) 28 leaves (or choose winter shoots, vegetable hearts) in water and let it cool.
2. Cut 1 kg of pork belly and 250 g of fatty meat into pomegranate rice; Crush 250 grams of horseshoe with water, put it in the basin with the meat, add 21 grams of salt, 120 grams of egg white liquid, 5 grams of white pepper, 250 grams of green onion and ginger wine juice, whisk vigorously, then stir in 250 grams of crab meat, and refrigerate for 2 hours.
Cooked treatment 1. Heat the wok, inject the appropriate amount of water and bring to a boil; Take out the ingredients from step 2, divide into 28 parts, put them in the palm of your hand one by one, flip back and forth with your hands four or five times, rub them into smooth balls, and then embed 150 grams of crab yellow on each meatball, put them into a pot of boiling water, set it on low heat, that is, become a crab powder lion's head raw blank, and divide it into 28 stew cups.
2. The original soup of the roasted crab powder lion's head, filtered with a clean cloth to remove the residue, and then injected into the large bone broth, mix in the salt flavor juice (500 grams of mineral water, 70 grams of salt, 60 grams of monosodium glutamate, 40 grams of chicken essence, 50 grams of mirin, 5 grams of sugar), packed in the lion's head cup, cover each cup with 1 piece of cabbage leaves, covered, basketed and steamed for 5 hours.
Technical key 1. Choose the fat, lean meat or pork belly in the front clip of the pig, pay attention to not cutting with a knife, and cut the meat into pomegranate rice.
2. Whip the meat filling to beat the strength, add water in parts, not add enough at one time.
3. Do not use ginger rice, green onion, use ginger and shallot juice water, otherwise it will affect the taste and color.
4. Stewed lion's head with soup boiled with pork bones must be stewed for more than 5 hours in order to be tender and delicious, and melt in the mouth.
Catfish offer double brilliance
Flavor characteristics This is a creative fusion dish, using Western food seasoning Chinese food raw materials, the taste is both salty and fresh, after adding black pepper juice, the taste is richer, a dish and two flavors; The finished meat is delicate and tender, and once launched, it is very popular in our store.
In the initial processing, take 1 kg of catfish and cut it into 4X2 cm long cubes, add 15 grams of Lee Kum Kee hoisin sauce, Haitian pork rib sauce, Fortuna oyster sauce, Haitianzhu Hou sauce, 10 grams of butter, 3 grams of white pepper, monosodium glutamate, chicken essence, and 20 grams of green onion and ginger juice and marinate for 10 minutes.
Cooked 1. Heat a non-stick pan over high heat, add 8 grams of butter and heat, add the marinated catfish pieces and fry them to a golden brown on both sides, take out the plate and serve with 1 homemade fish cake.
2. Pour 40 grams of homemade black pepper juice into the pot and heat it, and drizzle on the surface of the fish cubes.
Homemade black pepper juice: heat 50 grams of butter in the pot, add 100 grams of black pepper, 40 grams of minced garlic and chopped shallots, pour in 500 grams of beef broth, add OK sweet and sour sauce, tomato sauce, coconut water, Meiji umami juice 50 grams each, sugar 10 grams to taste, boil over medium heat, change the heat to simmer until thick.
Take 300 grams of minced fish cakes and add 5 grams of corn starch, 5 grams of salt, 2 grams of monosodium glutamate, and 40 grams of egg whites