Secret grilled ribs
Raw material:
5 pork ribs, 5 grams of ginger, 6 grams of soy sauce, 10 grams of red wine, 8 grams of BBQ sauce, 5 grams of sugar, 3 grams of salt, 2 slices of lemon juice, 3 grams of rosemary, a pinch of ground black pepper, 5 grams of honey.
Production:
1. Wash the ribs first and make a few cuts on the meat surface with a knife so that they can be more flavorful and reduce retraction when marinating. After preparing a plastic bag, put the ribs into the bag, add the appropriate amount of barbecue sauce, rub the bag for a while, seal it and put it in the refrigerator to marinate for a day.
2. Prepare a bowl and mix the red wine, lemon juice, honey, oyster sauce and chicken essence into a sauce in half a small bowl.
3. Wash and cut the sweet potatoes, onions and beans, cover the baking tray with tin foil, first spread the onions, sprinkle with a little salt and thyme, then spread the sweet potato chips and beans, and finally put the ribs, brush with the sauce in step 3, sprinkle a little thyme on the ribs, and cover with a layer of tin foil.
4. Preheat the oven to 200 degrees, put it in a baking tray and bake on top and bottom for 1 hour. Tear off the top layer of tin foil, brush with a layer of sauce, return to the oven and bake for 15 minutes, then take out the brush juice and bake for 20 minutes.
5. Place the baked ribs on a plate.
Marifugation Yuri
Raw material:
Lanzhou nine-year-old lily 400 grams, jasmine 15 grams, tea tip 10 grams
Production:
1. Remove the head and stem of the lily first, wash it, and soak it in ice water. Put water in a pot and put in the jasmine and put it in the Cass stove to boil. Put the lily in the steaming drawer, add the brewed tea tip, and steam it on high heat for 6-8 minutes.
Red oil and abalone
Raw material:
6 live abalone, salt, monosodium glutamate, sugar, light soy sauce, and red oil.
Production:
1. Wash the abalone, cook it at a low temperature (water temperature 75 °C), take it out and wash it, and set aside.
2. Add salt, monosodium glutamate, sugar, light soy sauce and red oil, mix well with abalone, and pour red oil into the plate to garnish.
Old soup with radish lung slices
Raw material:
500 grams of pork lungs, 300 grams of Foling white radish, 50 grams of shredded eggs, jujubes, wolfberries, 1000 grams of bone broth, 1 pot of salt and pepper, 1 pot of white brine, and 1 dish of dipping water.
Production:
1. After cleaning the pig lungs first, put them in a pot of white brine and marinate them, remove them and let them cool and cut them into large slices. Slice the Foling radish, boil it in a pot of boiling water, take it out, and put it in a thermos bowl to cushion the bottom. Place the lung slices and egg skin shreds on the radish slices in turn, sprinkle in the water wolfberry and jujube, and then pour in the stick bone broth seasoned with salt and pepper, light a candle, and eat it in a watery dish.
Dipping saucer: 200 grams of fresh millet pepper, 5 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 3 tablespoons of rattan pepper oil, 1 tablespoon of salt, 2 tablespoons of sugar, a little sesame seeds, green onion and garlic, and an appropriate amount of ear root.
Preparation: Chop the millet pepper and chop the root of the green onion and garlic for later use. Heat a pot and bring a small amount of cooking oil to a boil. Pour in the minced millet pepper, add light soy sauce, balsamic vinegar, rattan pepper oil, salt, sugar, and sesame seeds and stir-fry evenly for 3 minutes.
Abalone fillet with green pepper
Raw material:
650 grams of abalone, 250 grams of green peppers, 3 grams of salt, 5 grams of light soy sauce, 5 grams of monosodium glutamate, 10 grams of tempeh.
Production:
1. Slaughter the abalone, wash and slice it for later use, and cut the green pepper with an oblique knife. Drain the abalone fillets with light soy sauce and pour out the dry oil.
2. Leave oil at the bottom of the pot, add tempeh and stir-fry until fragrant, add green pepper and salt, fry over high heat until eight mature, then add abalone slices, add monosodium glutamate, quickly stir-fry a few times and put on a plate to embellish.
Spinach grass foie gras balls
Raw material:
200 grams of shrimp gelatin, 2 slices of bread, 100 grams of spinach, 1 small can of foie gras, 800 ml of peanut oil
Production:
- Wash the spinach and cut it into small pieces, add shrimp gum to make a ball, and change the foie gras into small pieces for later use
- Put the foie gras in the shrimp glue balls, dip the bread crumbs evenly, and fry them in a pan until golden brown and ripe
Steamed eel with tangerine peel
Raw material:
Eel meat, tangerine peel, fresh soup, green onion and ginger, soy sauce, sugar, cooking wine, vinegar, Sichuan pepper, dried chili, peanut oil, sesame oil
Production:
1. Wash the eel after slaughtering, then cut it into money slices, put it in a bowl, add sugar and sauce, light soy sauce, salt and other seasonings, mix well and marinate to taste, sprinkle in an appropriate amount of cornstarch, minced green onion and ginger, tangerine peel and mix well, put peanut oil to seal the water.
2. Take a plate, spread the pre-treated eel, put it in a pot after boiling water, cover and steam it.
3. Sprinkle in chopped green onions and pour in hot oil
Butter scallops
Raw material:
2 scallops, 10 grams of chicken, 10 grams of butter, 30 grams of pumpkin, salt
Production:
- Cut the scallops and chicken into slices and mix them with green onion and ginger juice, salt, and high white wine to marinate to taste
- Arrange the marinated scallop slices and chicken slices at intervals and steam them
- Melted butter and pumpkin peeled and steamed juice drizzled over steamed scallop slices and chicken slices
- Sprinkle with pistachios and chopped peanuts
Yukina Steamed Spider
Raw material:
300 grams of razor clams, 100 grams of pickled cabbage, 20 grams of lard, 8 grams of green onions, 8 grams of ginger, 25 grams of umami juice, 10 grams of oyster sauce, 10 grams of cooking wine, 8 grams of sugar
Production:
- Break the blanched razor clams, remove the meatless side of the shell, and stack them neatly on a plate
- Melt the lard from the pot, add the minced ginger and stir-fry until fragrant, then add the cabbage and stir-fry until dry
- Add light soy sauce, oyster sauce and sugar, continue to stir-fry evenly, stack the fried cabbage on the razor clams, put green onions, ginger slices, and pour in cooking wine
- After steaming the steamer, put it in and steam for 5 minutes, remove the green onion and ginger slices, garnish with coriander and pour hot oil