Flavored roasted deer leg
Raw material:
1 deer leg (weighing about 1100 grams), a spice packet, 5 dry grams of fresh soup, 30 grams of rock sugar (the amount can be selected according to the concentration), 25 grams of salt, 20 grams of cumin oil.
Spice pack ratio:
100 grams of dried chili pepper, 25 grams of cumin, 50 grams of cumin, 6 grams of white pepper, 8 grams of bay leaves, 30 grams of star anise, 1 monk fruit, 1 nutmeg, 15 grams of white cardamom, ginger and cinnamon, 5 grass fruits, 5 grams of angelica). ，
Cumin Oil Recipe Making:
More than two generations of domesticated game can be marketed, although it is artificially cultivated, it still contains a variety of trace elements required by the human body, and after being cooked into dishes, it has a nourishing function for the body. Compared with the captured game, the second-generation domesticated game is less fishy, faty and dry, and it still needs to be removed before cooking. In practice, I use cumin oil to get rid of odors and increase fragrance.
The specific method is: add 500 grams of cumin granules to 1 kg of 50C warm water, soak for 24 hours, mix 2 kg of salad oil, boil the water volatilization with low heat, leave the fire for 12 hours, and filter it to become cumin oil. Use it to cook game, the flavor is not ordinary.
Procedure:
Blanch the deer leg and boil it, roast it, change the knife and put it on a plate.
How to make it;
1. Blanch the deer leg and set aside.
2. Put the spice packet into the brine, add 5 dry grams of fresh soup to boil, adjust the color with 30 grams of rock sugar sugar (the amount can be selected according to the concentration), add 25 grams of salt to taste, put in the deer leg marinade for 2 hours, and remove it.
3. Brush the deer leg with 20 grams of cumin oil, put it in the oven, bake it at 180C on the bottom fire and 160C on the surface fire for 8 minutes, take out the leg bones, cut the deer into 02 cm thick pieces, wrap them in tin foil and put them on a plate, and add flowers and parsley to decorate.
Meat floss eel
Ingredient:
Eel, pork leg, green onion, ginger, cooking wine, sugar, honey, salt.
Method:
1. Remove the tendons and skin of the pork leg meat, add green onions, ginger and cooking wine to the pot in cold water, skim off the foam and continue to cook until mature, remove and drain the water.
2. After cooling, put it in a fresh-keeping bag, roll it out with a rolling pin, pour the minced meat into the cold oil in the cold pan, add sugar, salt and honey and fry slowly over low heat until the meat floss is out of the pot for later use.
3. Drain the eel to bleed and hollow out the internal organs, blanch the skin with hot water to remove the surface mucosa, change the knife into sections, add green onions, ginger, cooking wine, and salt to marinate, then absorb the water and fry until golden brown, and sprinkle the meat floss after controlling the oil and placing the plate.
Beef tendon jelly
Beef tendon jelly Q bomb is delicious, nutritious, full of collagen, and women eat it beautifully and without growing meat.
Ingredient:
135 grams of beef tendon, 5 grams of green onion, 5 grams of ginger, 3 grams of spices, 15 grams of vinegar sauce, 5 grams of sugar, 2 grams of chicken essence, 2 grams of light soy sauce and 3 grams of dark soy sauce.
Method:
1. Wash the chopped beef tendon and put the boiling water in the pressure cooker.
2. Add seasonings and spices and press for 1 hour.
3. Add dark soy sauce and pour stainless steel tray for molding.
4. Take out the frozen beef tendon jelly and slice it, 10 pieces per portion, and put it on a plate.