Specialty flavor fish
Peculiarity:
The meat is tender and spicy.
Raw material:
One live carp (about 1 kg).
Seasoning:
50 grams of new flavor sauce, 2 grams of salt, 3 grams of chicken essence, 10 grams of monosodium glutamate, 3 grams of sugar, 50 grams of red pepper powder, 30 grams of ginger, 50 grams of salad oil, 100 grams of minced onion, 15 grams of white sesame seeds, 25 grams of cooking oil, 5 grams of white pepper, 2 kg of fresh broth, 5 grams of soy sauce, 10 grams of cooking wine, 2 grams of red pepper rings.
Production:
1. Carp slaughter and clean, cut along the backbone from the back, cut corrugated knives on both sides of the fish, add salt, cooking wine, 2 grams of white pepper, 5 grams of monosodium glutamate, and marinate for 2 hours.
2. Put the white sesame seeds in the pot and fry over low heat for 2 minutes until fragrant until cooked, and put them at the bottom of the soup bowl with the minced onion for later use. Put the salad oil in the pot and burn it until it is hot, add the old ginger and stir it over low heat, add red pepper powder, new flavor sauce, white pepper, chicken essence, and sugar and fry it for 0.5 minutes over low heat to make it fragrant, add the broth to boil, add the fish and cover it over low heat and simmer for 3 minutes until the fish is just cooked, add monosodium glutamate and red pepper rings, pour it into the soup bowl after it melts, and pour in the soy sauce. Boil the oil in the pan until it is 70% hot, then pour it over the top of the fish and serve.
Remark:
The production of fresh broth Add 25 kg of water to the pot and boil, add 2 kg of old female duck, 1 kg of fried fish head, 500 grams of pork hind leg bones, 50 grams of old ginger, 50 grams of chives and boil over low heat for 2 hours.
Comments: The flavor is fragrant and spicy, and the taste will be better if you reduce the amount of flavor sauce.
Attach:
A new style of sauce
Peculiarity:
The spicy flavor is strong, and the tea aroma is rich.
Raw material:
Lee Kum Kee bean paste 678g, Sichuan Pixian bean paste 740g, Hunan Yongfeng sauce 780g, Hunan hot girl sauce 496g, Lee Kum Kee sand tea sauce 220g, Lee Kum Kee oyster sauce 100g, Haitian soy sauce 25g, Lee Kum Kee soy sauce 25g, Jiangxi tea oil 100g.
Production:
Heat Jiangxi tea oil in a pot, add Lee Kum Kee oyster sauce and stir-fry over low heat for 1 minute, then add other seasonings and stir-fry over low heat for 2 minutes.
Scope of application: This sauce is full of spicy flavor and is suitable for fish and some seafood dishes, such as shrimp, eel, loach, etc.
Pomegranate balls with puff pastry duck
Ingredient:
1 slice of roast duck, 5 grams of Kaluka caviar, 3 grams of kudzu rice, 5 grams of crab roe, 1 slice of baguette, 20 grams of clear noodles, 5 grams of crab roe, 1 shallot, 10 green beans, a little glass of pot, 2 grams of salt, 2 grams of monosodium glutamate.
Method:
1. After the roast duck is roasted, take the duck skin, slice the baguette and smear it with butter and roast until fragrant.
2. Mix the noodles and cornstarch 7:3, and use a leather knife to make a thin skin.
3. Stir the kudzu rice, crab roe, crab meat, and green beans into a filling and wrap them into pomegranate buns.
4. Steam the pomegranate in a steamer for 6 minutes, and beat the glass juice with clear chicken soup.
5. Put the baguette on the bottom, put on the duck skin, and garnish with caviar.
6. Wrap the pomegranate with a glass of pomegranate, garnish it with crab roe and put it on a plate at the same time.
Scrambled eggs with black truffle
Ingredient:
50 grams of black truffle, 7 eggs, salt, chicken powder, olive oil.
Method:
1. Season the eggs and mix well.
2. Heat the wok and blanch it with oil and pour it out.
3. Add an appropriate amount of olive oil, pour the eggs into the slow-fried eggs and fry them, remove them from the pan and put them on a plate.