Signature roast beef
Raw material:
400 grams of refined beef brisket, 250 grams of fresh beef tendon, 200 grams of white radish.
Seasoning:
Ingredient A (20 grams of celery section, shallot, garlic sprout section, shallots, 10 grams of Pixian bean paste)
Ingredient B (2 grams of monosodium glutamate, 2 grams of chicken essence, 20 grams of oyster sauce, 5 grams of sugar, 3 grams of Sichuan pepper), 500 grams of fresh soup, 500 grams of beef stick bone broth, 8 grams of soy sauce, 20 grams of cooked lard, 1 kg of salad oil (about 30 grams), 10 grams of ginger slices, 10 grams of garlic, 400 grams of salt, 2 grams of chopped green onion.
Production:
1. Change the beef brisket and beef tendon into large pieces, rinse the blood water, put it into the oil pot that is boiled to 30% hot, and filter it clean;
2. Heat the bottom oil, stir-fry the ginger slices and garlic together, add Ingredient A, stir-fry over low heat until fragrant, put in the fresh soup to boil, filter the slag, pour it into the pot, then add the beef brisket and beef tendon, season with Ingredient B, and cook for 3 hours;
3. Start another pot, cut the white radish into pieces, blanch it in hot water, stir-fry it slightly with cooked lard, and then simmer it with beef stick bone broth and soy sauce to taste;
4. Before eating, put the simmered beef and radish in a small clay pot, put it in a hot pot and simmer for 30 minutes, sprinkle coriander and serve.
Braised bullfrog
The bullfrog is boiled into a specially prepared brine to become "lo-mei", and it can be taken out and opened four when walking, and the serving is very fast, and the taste is suitable for a variety of customers.
Brine Modulation:
1. 5 catties of pork stick bones are washed and broken, 3 catties of chicken racks are washed, the two are included in the soup bucket after flying water, 60 catties of water are added, the fire is boiled and turned to a small fire for 4 hours, and the bones are salvaged to get about 35 catties of fresh soup.
2. Put the spice bag in the soup bucket (350 grams of Fujian pepper king dried red pepper, 40 grams of Sichuan pepper, 20 grams of star anise, 10 grams of angelica, bay leaves, 5 grams of cinnamon and wrap into a gauze bag after washing), add 30 pounds of water, turn to medium heat and boil for 30 minutes until the aroma is overflowing, and remove the spice bag after turning off the fire (refrigerated and preserved for easy use next time), about 25 pounds of spice water.
3. Put 500 grams of salad oil and lard into the pot and burn until it is 60% hot, add 250 grams of green onions, 80 grams of garlic, 80 grams of ginger slices, and 50 grams of onion pieces to fry on low heat, turn off the fire and salvage the dregs, pour in 35 kilograms of fresh soup and 25 kilograms of spice water, boil over low heat and boil well, add 600 grams of Pixian bean paste, 500 grams of rock sugar, 400 grams of dark soy sauce, 400 grams of salt, 300 grams of monosodium glutamate and chicken essence, stir and boil, turn to low heat and continue to boil 30 seasoning soup.
Braised bullfrogs:
Boil the braised soup over high heat, pour in 30 catties of slaughtered and cleaned bullfrogs, turn off the fire when the soup noodles boil again, soak the bullfrogs in the brine and let them cool naturally, take them out and put them in the refrigerator for later use.
Cooking process:
Take 300 grams of marinated bullfrogs, everything is four, change the knife into pieces, and put it on the table.
Production keys:
1. The frog meat is delicate and tender, and it will be broken and unformed if marinated for a long time, so it is necessary to boil the water in the pot, and when the soup noodles boil again, you can turn off the fire and soak in the flavor.
2. The first pot of braised soup has a light fragrance, and the marinated bullfrog will become more and more fragrant after two or three times, and the bullfrog should be re-put into the spice bag after two times of marinating; salt, monosodium glutamate, chicken essence, light soy sauce, rock sugar and other seasonings should be added according to the amount of bullfrog each marinated.
Duck liver soaked in salt water
The temperature of the brine is strictly controlled and should not be too high.
Ingredient:
200 grams of duck liver, 30 grams of Sichuan pepper, 50 grams of ginger, 100 grams of shallots, 50 grams of sugar, 50 grams of salt.
Method:
1. Wash the foie gras, remove the fascia and set aside.
2. Use excipients and seasonings to make duck liver brine.
3. Soak the duck liver in 75C brine for 3 hours.