Crispy pork trotters with vinegar peppers
Ingredient:
800 grams of pork trotters, 50 grams of millet spicy, 1 garlic, 1 piece of ginger, 50 grams of Yipin fresh soy sauce, 50 grams of balsamic vinegar, 5 grams of salt, 5 grams of chicken powder, sugar.
Method:
1. Wash the pig's trotters, add spices and salt and cook for 40 minutes, remove the bones and change the knife for later use.
2. Chop the millet spicy, cut the garlic and ginger into cubes, add soy sauce, balsamic vinegar, salt and sugar to taste.
3. Put the ginger and garlic at the bottom, put the pig's trotters on a plate, pour the juice, and sprinkle with millet spicy.
4. It is recommended to soak more to make it taste more delicious.
Fresh mushroom health tofu
Raw material:
900 grams of soy milk, 500 grams of eggs, 4 grams of salt, 45 grams of white mushrooms, 10 grams of corn kernels, 20 grams of small peas, 20 grams of diced carrots, 20 grams of shrimp, 100 grams of shredded greens.
Seasoning:
12 grams of concentrated ham juice, 12 grams of chicken juice, 30 grams of real soup stock, 30 grams of chicken fat, 12 grams of chicken essence, 1200 grams of second soup, 3 grams of mushroom powder.
Production:
1. Stir the soy milk and eggs well, filter it with fine oil, pour it into a stainless steel square plate, evenly sprinkle the shredded vegetables into the steaming cabinet and steam it for 10 minutes.
2. After cooling, take out the tofu and change it into 10cm square cubes, soak and fry in an oil pan at 210 degrees for 2 minutes until the surface is golden brown;
3. Boil the auxiliary ingredients and add the second soup to taste, boil the remaining seasonings to thicken, pour in the chicken fat, and pour it on the tofu.
Note: The above is a 6-serving quantity.
Osmanthus fish foie gras roll
Raw material:
1 and a half catties of cinnamon fish, 50 grams of French foie gras, fungus, yellow bell pepper.
Seasoning:
Salt, peanut oil, corn starch, sesame oil, pepper.
Method:
1. Steam the foie gras with ginger and shallots in salt water for 10 minutes, then cut into long strips, each as thick as the head of chopsticks and about 2 cm long.
2. Guiyu starts to fly double, each slice is 1 cm thick (about 15 slices can be cut out), use salt, oil, corn starch, sesame oil and pepper to get flavor;
3. Spread out the fish fillet, skin up, put in the foie gras strips, roll up, put on the fungus, and steam for 4 minutes.
4. After chopping the yellow bell pepper, add a little salt and peanut oil to taste, pour it on the steamed fish fillet, and re-steam for 1 minute.