Crispy lamb stick bones
Raw material:
500 grams of lamb stick bones, 30 grams of garlic moss, 30 grams of green peppers, 20 grams of green onions, 20 grams of ginger, 20 grams of garlic, 30 grams of dried shallots.
Seasoning:
Fresh spicy brine sauce:
15 grams of concentrated brine juice, 150 grams of fresh spicy sauce, 50 grams of chicken essence, 150 grams of spicy red soup sauce, 10 grams of dark soy sauce, 2.5 kg of water.
Production:
1. Mix the seasoning, water, green onions, ginger and shallots into Knorr fresh spicy brine sauce, put in the mutton stick bones and marinate them into the flavor and crispy and rotten them;
2. Put the marinated lamb stick bones into an oil pan with 6 to 7 oil temperature and fry until the skin is crispy and removed;
3. Leave the remaining oil in the pot and stir-fry the garlic moss, diced garlic, green pepper and garlic, and then put in the fried lamb stick bones, spray a little Knorr fresh spicy fresh sauce, stir-fry evenly, and put it on the plate.
Black truffle snail slices crispy taro
Raw material:
80 grams of conch meat, 160 grams of taro, 1 slice of lemon, 1 gram of salt, 5 grams of chicken juice, 0.5 grams of sugar, 15 grams of black truffle sauce, 8 grams of black truffle oil, 8 grams of sunflower oil, pepper, corn starch, green onion and ginger water, and salad oil.
Production:
1. Wash the conch meat, slice it into thin slices, add pepper and green onion and ginger water to the bowl and marinate it slightly, then fly a water in a pot of boiling water, quickly put it into ice water and chill it until crispy (put lemon slices in ice water).
2. Peel and cut the taro into thin strips, rinse with water for half an hour to wash off the starch, drain the water, add a little cornstarch and wrap well, fry it in a hot oil pan until crispy, and drain the oil.
3. Mix the once-flavored black truffle sauce, once-flavored black truffle oil, salt, chicken juice, sugar, and sunflower oil in a basin, then add the fried taro shreds, mix well and serve on a plate.
Charcoal-grilled eel
Material:
Article 1 of the Great Phoenix.
Flavors:
Appropriate amount of barbecue sauce, 2 grams of cumin powder, 2 grams of chili powder.
Preparation of barbecue sauce:
Raw material:
500 grams of light soy sauce, 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 50 grams of minced garlic, 250 grams of peanut oil, 10 grams of dark soy sauce.
Method:
Put the minced garlic in peanut oil and stir-fry until fragrant, drain the minced garlic, mix the above seasonings (except the minced garlic) and mix well, pour the freshly drained oil into it, and mix well.
Directions:
1. Kill the eel, remove the back bone, clean it, cut it into sections and shoot it open, about 10 cm long.
2. Prepare the stove and put the eel on the barbecue net to roast over slow heat, when it is slightly rolled up, brush with barbecue juice, sprinkle cumin powder and chili powder, and then bake until it is cooked thoroughly.