Skewered pork crispy bones
Raw material:
250 grams of pork crispy bones, 10 square steamed buns (weighing about 200 grams), 30 grams of shredded lettuce.
Seasoning:
Ingredient A (2 grams of tender meat powder, loose meat powder, mutton flavor, 10 grams of green onion and ginger juice, Guangdong rice wine, homemade barbecue sauce, 5 grams of monosodium glutamate, dark soy sauce, dry starch, 30 grams of egg yolk), 10 grams of butter, 40 grams of homemade barbecue sauce, 1500 grams of salad oil (actual consumption of 160 grams).
Homemade BBQ Sauce Recipe:
Stir 500 grams of Thai chicken sauce, 100 grams of tomato sauce, 100 grams of Pixian bean paste, 200 grams of spicy red oil and fresh soup, 20 grams of stir-fried cumin powder, 1 bottle of Lee Kum Kee black pepper juice, 50 grams of sesame seeds in Huang Feihong's spicy crisp (which fell off in the packaging bag after use), and 50 grams of sesame oil.
Directions:
1. Trim the pork crispy bones into pieces 3.3 cm long, 1.7 cm wide and 1 cm thick, pierce the eyes intensively with a carving knife, wash the blood water, absorb the water with a thousand towels, marinate and starch in Ingredient A, refrigerate in the refrigerator at 0 °C for 20 minutes, take out and put on bamboo skewers.
2. Put the salad oil in the pot, burn until it is hot, fry the pork crispy bones, remove the oil, and mix well in the homemade barbecue sauce.
3. Control the oil temperature at 50% hot, fry the steamed buns until golden brown, remove the oil control, and then repair it into a "box" shape.
4. Boil the butter, brush it evenly on the steamed buns, put in the pork crispy bones, and sprinkle with shredded lettuce.
The essential:
1. Be sure to put the pork crispy bone spurs on dense eyes to absorb the flavor and ensure that the maturity is consistent when frying.
2. When frying steamed buns, pay attention to turning quickly, stir well in butter, and then heat in the microwave oven over medium heat for 30 seconds to remove excess water.
Twist cowpeas in juice
Ingredient:
Long cowpeas, garlic, millet pepper, light soy sauce, oyster sauce, sugar, vinegar, sesame oil, chicken juice.
Method:
1. Select tender and long cowpeas to remove the tendons, add oil and salt to blanch softly, then remove and cool, open one into two, and then twist into a twist shape and put it on a plate for later use.
2. Peel and chop the garlic, wash and chop the millet pepper, wash and chop the millet pepper, put the minced garlic and millet pepper into a bowl, pour in hot oil, and add all the seasonings to make the juice.
3. Pour the prepared juice on the twisted cowpeas on the plate.
Chen Tan is fragrant and fragrant
Raw material:
300 grams of Sichuan fragrant tripe, 300 grams of shredded green bamboo shoots, 150 grams of shredded potatoes, 50 grams of ear root, 8 grams of pickled ginger rice, 10 grams of garlic, 10 grams of pickled pepper sauce, 20 grams of bean paste, 15 grams of dried chili peppers, 2 grams of Sichuan peppercorns, 1 gram of pepper noodles, 5 grams of knife-edge chili peppers, 2 grams of chopped green onions, appropriate amounts of cooked white sesame seeds, cooking wine, fresh soup and edible oil.
Production:
1. Boil the shredded green bamboo shoots and shredded potatoes in a water, and put them at the bottom of the dish together with the root of the side ear. Put the Sichuan fragrant belly into a pot of boiling water, add cooking wine, remove it after cooking, and set aside.
2. Put oil in the net pot, put in 5 grams of dried chili pepper and peppercorns to stir-fry until fragrant, then soak ginger rice, garlic rice, pickled pepper sauce and bean paste to simmer, mix in fresh soup and boil, add cooked Sichuan fragrant belly and burn for 2 minutes, remove from the pot and pour it into a plate with auxiliary materials.
3. Sprinkle the pepper noodles, knife-edge pepper, pepper and the remaining dried chili peppers on the plate, and pour in boiling oil to stimulate the fragrance, and finally sprinkle chopped green onions and cooked white sesame seeds.