Roasted wild goose legs
Ingredients:
1000 grams of wild goose legs.
Aromatic barbecue marinade ratio:
2 catties of coriander, celery, onion, and carrot are each whipped into juice, add 100 grams of salt, 50 grams of monosodium glutamate, 100 grams of rock sugar, 100 grams of two pot heads, a pack of thirteen spices, 4 bags of salt-baked chicken powder, 50 grams of burnt ethyl maltol 1, 10 grams of chef's four treasures flavor, and stir well.
Marinade:
(The amount of pickled 10 catties of wild goose legs) 10 catties of mineral water, 250 grams of salt, 150 grams of monosodium glutamate, 250 grams of rock sugar, 300 grams of fish sauce, 250 grams of 56 degrees red star two pot heads, 150 grams of crushed garlic, ginger and green onions, 50 grams of angelica, 25 grams of Sichuan pepper, 15 grams of bay leaves, 50 grams of star anise, 50 grams of cinnamon, 15 grams of cloves, 100 grams of red pepper.
Directions:
1. Bring the marinade to a boil and let it cool for later use.
2. Wash the wild goose legs, hit a 3 cm long knife (easy to taste), each one can be hit six times, put the wild goose legs into the marinade and soak them for 3-6 hours, take them out and rinse, put them in the open flame hanging furnace, about half a meter away from the fire, bake them with jujube charcoal, bake them on low heat for 50-75 minutes, and when the skin of the wild goose legs is jujube red.
Production keys:
1. The meat of wild goose legs is old and not easy to taste, so the marinating time must be more than 3 hours.
2. The wild goose legs are not easy to mature, so they must be roasted over low heat for a longer time when roasting, because the skin will be scorched and the meat inside is not yet cooked when grilled.
XO sauce with abalone broccoli
Ingredient:
450 grams of abalone, 8 slices of ginger, 8 slices of garlic, 100 grams of broccoli, 3 slices of red film, 5 green onions, 10 grams of XO sauce, 5 ml of oil, 10 grams of salt, 8 grams of monosodium glutamate, 10 grams of chicken broth powder, 5 ml of brandy, 2 grams of corn starch, 0.5 grams of sugar, 1 gram of pepper.
Method:
1. Remove the abalone, wash and slice it, blanch it, remove it and put it in ice water to cool.
2. Blanch the broccoli in boiling water, add 8 grams of salt, 6 grams of monosodium glutamate, and 8 grams of chicken powder to the water.
3. Put oil in the pot, add ginger slices, garlic slices, XO sauce to keep it fresh, add the cleaned abalone, then add the rest of the seasonings and stir-fry evenly, spray brandy and put in chili flakes and green onion segments, and finally hook the thickener.
Asparagus conpoy tofu
Ingredient:
300 grams of soy milk, 300 grams of local eggs, 50 grams of chopped spinach leaves, 5 grams of fried conpoy silk, 4 asparagus, 6 crab mushrooms, 6 white jade mushrooms, 5 grams of salt, 5 grams of chicken powder, 2 grams of oyster sauce, 2 grams of sugar, 1 gram of dark soy sauce, 2 grams of corn starch, 60 grams of clear chicken soup.
Method:
1. Mix 3 grams of soy milk, egg liquid, salt and chicken powder, mix and stir well, put it in a small stainless steel rectangular plate, and then sprinkle the spinach leaves on the surface of the soybean milk and egg liquid. Seal the plastic wrap, put it in the steamer and steam it over low heat for 15 minutes, take it out and let it cool and cut square thick slices for later use.
2. Heat the juice in a frying pan at 190 degrees, add tofu and fry it until golden brown and put it on a plate.
3. Asparagus, crab-flavored mushrooms and white jade mushrooms are respectively splashed in water, placed on a plate, and sprinkled with fried conpoy silk.
4. Heat the pot, add chicken broth, salt, oyster sauce, sugar, and dark soy sauce to adjust the taste, thicken with cornstarch, and pour the oil on the tofu.