Baked cuttlefish gelatin stuffed okra
Ingredients: cuttlefish, okra.
Excipients: shallots, garlic cloves, ginger cubes, spore orchids, coriander stalks, fatty meat granules.
Seasoning: egg white, salt, monosodium glutamate, chicken powder, corn starch.
Production:
1. Remove excess salt from cuttlefish purified water, beat into fish gelatin for later use, add coriander stalks, fatty meat granules, egg white, monosodium glutamate, chicken powder, corn starch;
2. Cut the okra into sections, remove the core, stuff the fish gelatin into it, and steam it in a steamer until it is five mature for later use;
3. Put the bottom oil in the casserole, put the dried shallots, garlic cloves, and ginger pieces into the stir-fry until fragrant, put the steamed okra in, bake over low heat for 6 minutes, and put the spore orchid in.
Pan-fried black pepper matsutake lamb loin
Ingredients: 350 grams of lamb loin
Excipients: 80 grams of fresh matsutake mushrooms, 18 grams of chopped black pepper, 8 grams of chopped shallots, 5 grams of minced garlic, 5 grams of minced ginger, 6 grams of Maggi fresh, 8 grams of light soy sauce, 3 grams of salt, 3 grams of monosodium glutamate, 8 grams of sugar, 3 grams of chicken broth powder, 8 grams of dark soy sauce.
Production:
1. Cut the lamb loin into pieces and add salt, monosodium glutamate, and sugar to marinate and starch for later use, and wash the fresh matsutake mushrooms for later use;
2. Put oil in the pot, fry the fresh matsutake mushrooms with salt until fragrant, pour them out for later use, and then fry the marinated and starched lamb loin in the pan until golden brown on both sides;
3. Stir-fry the green onion, ginger, garlic and black pepper in the pot until fragrant, add a little water, then add seasonings to taste, add dark soy sauce to adjust the color, add the lamb loin and stir-fry until fragrant;
4. Put the fried matsutake mushrooms and lamb loin on a plate together.
Amaranth white fish chestnut dumplings
Ingredients: white fish, water chestnut.
Excipients: eggs, green amaranth.
调料：盐、味精、鸡汁、浓汤、生粉、葱、姜、蒜。
Production:
1. Remove the bones and bones of the white fish and beat it into a mushroom, add salt, chicken juice and cornstarch, cut the water chestnut into the size of soybean grains, put the fish paste together and stir, starch and gelatin;
2. Beat the eggs, use the pot to spread the egg dumpling skin, use a round mold to buckle the egg skin, make the fish paste as filling, and wrap it in the egg skin for later use;
3. Put oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add thick soup, put in the prepared egg dumplings and season, add amaranth and cook over low heat.
Casserole kaolin radish lamb
Raw material:
2 kg of goat meat with skin, 300 grams of white radish, 100 grams of garlic sprouts, 200 grams of peanuts, 40 grams of ginger, 60 grams of garlic, 50 grams of onion
Seasoning:
50 grams of spicy red soup sauce, 50 grams of concentrated brine juice, 60 grams of oyster sauce, 40 grams of spicy fresh sauce, 50 grams of dried yellow pepper, 20 grams of dried green peppercorns, 30 grams of chili noodles, 50 grams of tangerine peel, 500 grams of rapeseed oil, 200 grams of lard, 1 kg of beer
Production:
1. Burn the goat meat with skin until the skin turns black, scrape off the black membrane, and cut it into small pieces of 2cm square for later use;
2. Add 200 grams of rapeseed oil to the pot and stir-fry the ginger, garlic (use half of the amount each), fry the lamb under the onion until the oil comes out, cook the liquor to make it burn to remove the peculiar smell, and then remove the mutton for later use;
3. Add the remaining rapeseed oil to the pot, stir-fry the lard with dried chili pepper and ginger, garlic, stir-fry the mutton, add the seasoning and stir-fry the beer, add the peanuts to the pressure cooker and press for 15-18 minutes;
4. Take a casserole or pot, put in the cooked radish and raw garlic sprouts, scoop in the mutton soup and mutton, and sprinkle coriander and shallots.
Braised abalone with bean curd in kerry sour soup
Raw material:
10 abalone, 300 grams of tender bean curd, 25 grams of pickled pepper sauce, 25 grams of pickled pepper segments, 10 grams of pickled ginger rice, 10 grams of garlic, 2 grams of shallots, 1 gram of pepper, 200 grams of Kaili sour soup, appropriate amount of chicken essence, 30 ml of pickled pepper oil, fresh soup, water starch, and pepper oil.
Production:
1. Wash the abalone first, boil it in a pot of boiling water, and remove it for later use. Boil the bean curd in a pot of water and place it in a hot clay pot.
2. Heat the pickled pepper oil in the pot, add the pickled pepper sauce, pickled pepper section, pickled ginger rice, garlic rice and stir-fry until fragrant, add the fresh soup, and put in the pressed abalone. Add chicken essence, pepper and Kaili sour soup, thicken the abalone after it is cooked, pour in pepper oil, pour it into the casserole, and sprinkle the shallots.
Sauce fried flying crab
Raw material:
450 grams of Donggang flying crab, 20 grams of soybean sauce, green onion, ginger, a little garlic, 5 grams of sugar, 8 grams of chicken essence.
Production:
1. Handle the flying crab cleanly, chop it into pieces, pat the powder, heat the oil in the pot, when the oil temperature is 6 hot, fry the flying crab pieces for 2 minutes, remove and drain the oil. Remove the oil control.
2. Finely chop the green onion, ginger and garlic and set aside.
3. Leave the bottom oil in the pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add the sauce, add the fried flying crab pieces, add cooking wine, light soy sauce, sugar, salt, chicken essence and stir-fry over high heat, thicken the cornstarch, and stir-fry evenly.
Haggis in sour soup
Raw material:
300 grams of haggis (lamb liver, sheep heart, lamb tripe, lamb lung, etc.), 100 grams of vermicelli, appropriate amount of sour soup, appropriate amount of green onion, ginger and garlic, salt, chicken essence, pepper, appropriate amount of cooking wine, appropriate amount of oil.
Production:
1. Wash the haggis first, cut it into thin slices, and soak the vermicelli until soft for later use.
2. Add an appropriate amount of cooking oil to the pot, add green onions, ginger and garlic and stir-fry until fragrant. Add the haggis and stir-fry for a while, then add an appropriate amount of cooking wine to remove the smell. Pour in the sour broth, bring to a boil, skim off the foam, turn to low heat and simmer for 20 minutes. Add the soaked vermicelli and continue to simmer for 10 minutes until the vermicelli is cooked through. Add salt, chicken essence and pepper to taste and stir well. Remove from the pan and sprinkle with coriander.