Teppanyaki grilled dried tofu
Raw material:
750 grams of dried tofu.
Seasoning:
8 grams of minced green onion and minced ginger, 10 grams of oyster sauce, 30 grams of Korean hot sauce, 50 grams of shallots, and 80 grams of salad oil.
Secret barbecue gravy recipe:
5 kg of white pear, 2,500 grams of garlic cloves, minced ginger, 1,500 grams of lemon, put them in a juicer to squeeze into juice, add 5 bottles of Donggu Yipinxian, 100 grams of crushed black pepper, 500 grams of koji wine, and 1 kg of Korean hot sauce and mix thoroughly.
Dipping Recipe:
1 kg of Korean hot sauce, 500 grams of oyster sauce, 1 bottle of Donggu Yipinxian, 2500 grams of rural bean paste, 1500 grams of water, mix thoroughly. Put 500 grams of salad oil in the pot and cook until it is 60% hot, add 200 grams of chopped shallots and minced ginger to stir-fry until fragrant, add the seasoned sauce, and simmer for 30 minutes on low heat.
Directions:
1. Wash the dried tofu, cut it into 10 cm square slices, fold it in half, roll it into a roll, tie it into a knot and set aside.
2. Put 30 grams of salad oil in the pot and cook until it is hot, add minced green onion and ginger and stir-fry until fragrant, add Korean hot sauce and stir-fry over low heat, add 300 grams of water and oyster sauce, simmer for 10 minutes, and cool naturally.
3. When the guest orders, put in the remaining salad oil, when it is hot, put in the shallots, put in the dried tofu and fry it for 2 minutes, and then leave the heat and serve.
Sour soup loofah snowflake cow
Ingredients:
400 grams of snowflake beef.
Accessories:
200 grams of loofah.
Seasoning:
500 grams of homemade sour soup.
Method:
1. Add the sour soup to the beef after it is simmered, steam it in the basket to absorb the flavor, cool it and cut it into slices.
2. Cut the loofah into sections, add the sour soup and cook, pad the bottom, row the cut beef on top, pour the sour soup on it, and put it on the plate.
Original copper pot shrimp
Raw material:
500 grams of river shrimp, A [50 grams of Thai pepper, 20 grams of red basket, 50 grams of coriander, 20 grams of ginger and garlic, 20 grams of chives, 20 grams of onion, 30 grams of celery, 100 grams of lard,]
Seasoning:
10 grams of Fortuna oyster sauce, 10 grams of dark soy sauce of straw mushrooms, 15 grams of garlic sauce, 10 grams of fish sauce, 20 grams of steamed fish soy sauce, 10 grams of cooking wine, 1000 grams of broth, 8 grams of salt, 15 grams of monosodium glutamate, 10 grams of chicken powder.
Production:
1. Add lard to the pot, stir-fry the ingredients until fragrant, pour in the broth, and simmer for 15 minutes. After simmering until fragrant, add seasonings to adjust the flavor and set aside.
2. Wash the river prawns, put them in the soup with good flavor, simmer for 2 minutes, and finally put in the chives and remove them from the pot.