Slate dragon eggplant
The dish is freshened with homemade golden juice to make the eggplant taste fresher.
Raw material:
500 grams of eggplant, 40 grams of Hainan dried pork, 40 grams of pork belly, 400 grams of eggs, 1 piece of ginger, 1 shallot, 10 ml of juice, 150 ml of broth, 50 ml of salad oil, toon seedlings, cornstarch, chicken essence, monosodium glutamate, rapeseed oil
Production:
1. Finely chop the pork belly. Peel the tomato, cut it in half, add the minced pork belly and the egg mixture in a pot and stir well.
2. Put the dried stalks into the steamer, add the ginger and shallots, and steam for 30 minutes until cooked. Remove the pillar and pat it with a knife for later use.
3. Remove from the pot and add the salad oil, heat it and stir-fry it until fragrant. Pour broth into the pot, add the juice, chicken essence and monosodium glutamate to adjust the taste, and thicken to get the golden juice.
4. Put rapeseed oil in another pot, and fry the eggplant strips until they are set and cooked. Remove and place on a hot stone slab. Pour in the golden juice of the pillar and garnish with toon seedlings.
小荷听春雨
Raw material:
250 grams of chicken breast, 50 grams of shrimp gelatin, 40 grams of spinach, 1 dried bamboo root, 10 grams of sweet beans, 5 grams of shredded garlic leaves, 10 grams of ginger, 10 grams of green onions, 10 grams of egg white, 30 grams of water starch, 100 ml of high-grade clear soup, 5 grams of salt, 5 grams of wolfberry
Production:
1. Put 300ml of spinach, chicken breast, ginger, green onion, egg white, water starch, salt and purified water, put it in a blender and stir it into a pulp, sift it to remove impurities and set aside.
2. Pour the chicken pulp into a lotus pod-shaped mold, press the sweet beans, steam them in the basket, and release them for later use.
3. Remove the two ends of the bamboo sunflower, soak it soft and clean it, fill the shrimp glue into the bamboo sun, and then tie it into two sections with garlic leaf shreds.
4. Add clear soup to the soup cup, add chicken cake, bamboo sun, wolfberry, and steam it in the basket.
Military rations simmered beef paws
When the Red Army crossed the meadows, there was a lack of dry food, so they took kudzu from the mountains, boiled wild vegetables and the only dough into pieces and brought them to their bodies. Now some people in the market make arrowroot powder into "military food" and sell it, because it is particularly glutinous and soft, and simmer with cow's hooves, so it is named.
Ingredients: 500 grams of yak hoof tip, 300 grams of arrowroot powder military ration, 50 grams of shiitake mushrooms, 200 grams of quail eggs, 50 grams of ginger, 50 grams of millet pepper, 1 bottle of beer, 100 ml of rapeseed oil, ginger, green onions, cooking wine, vinegar, water starch
Production:
1. The tip of the cow's hooves is cleaned and nailed, add green onions, ginger and cooking wine and simmer for 5 hours. Cut a cross knife on the mushroom noodles and cook. The arrowroot powder ration is cut into pieces, the quail eggs are cooked, the shells are removed and fried, and then set aside.
2. Add rapeseed oil to the pot, add ginger and millet pepper and stir-fry until fragrant, add the tip of the cow's hoof and arrowroot powder and stir-fry well, add beer, vinegar, cooked shiitake mushrooms, and quail eggs and cook for 2 minutes. Thicken before removing from the pot and pour into a hot stone pot to serve.
Passion fruit pudding
Raw material:
1 passion fruit, 10 grams of fish gelatin powder, 30 grams of sugar, 70 grams of pumpkin puree, 50 ml of passion fruit juice, 100 grams of ice cubes, 70 grams of mango ice cream
Production:
1. Clean the passion fruit, cut it and scrape out the pulp for later use.
2. Heat 125ml of purified water in a pot, add fish gelatin powder, white sugar, pumpkin puree and passion fruit juice, heat until boiling and the raw materials are completely integrated, then pour out and filter to remove impurities, put in passion fruit shells, and put them in the refrigerator to refrigerate and set.
3. Remove the dish and place passion fruit pulp and mint leaves on the surface.
Fish crispy belly
Raw material:
200 grams of rabbit belly, 1 eggplant, pickled chili pepper, ginger slices, ginger, garlic, green onion knots, chopped shallots, salt, soy sauce, vinegar, sugar, cooking wine, water starch, edible oil
Production:
1. After washing the rabbit belly, add ginger slices, green onions, and cooking wine, mix well and marinate to remove the odor.
2. Bake the eggplant in the oven, tear it open and spread it on the bottom of the cutlery. After the rabbit belly is oily, pour out and drain the oil, leave the bottom oil in the pot, add the pickled chili pepper, ginger and garlic to fry the fragrance, add the rabbit belly, add salt, soy sauce, vinegar and sugar and stir-fry evenly, thicken with water starch, and sprinkle with chopped shallots.
3. Put the fried rabbit belly on top of the roasted eggplant and serve.
The key to production: the rabbit belly should be washed and fully marinated to remove the peculiar smell.
Soy sauce fish
Raw material:
1000 grams of chilled fish, 100 grams of Lao Gan Ma tempeh, 2 grams of star anise, 2 grams of kaempfera, 2 grams of bay leaves, 2 grams of dried chili peppers, 10 grams of dried green peppercorns, ginger, green onions, garlic, cooking wine, pepper, and salad oil
Production:
1. Defrost the chilled fish and add ginger, green onion, cooking wine and pepper to taste for 1 hour.
2. Heat the salad oil in the pot until it is 50% hot, fry the green onion, ginger and garlic until fragrant, and then shovel out. Put dried green peppercorns, dried chili peppers, star anise, kaempfers, and bay leaves into the pot and stir-fry until fragrant, then add Lao Gan Ma tempeh and stir-fry over low heat for 3 minutes, and cool to get tempeh oil.
3. Put the salad oil in another pot, boil until it is hot, fry the fish until golden brown, remove and drain the oil for later use.
4. Soak the fried fish in tempeh oil for more than 4 hours, and fish as you eat.
Feng Feng
Raw material;
50 grams of handmade whole egg noodles, 30 grams of eel, 10 grams of red two wattle pickled pepper sections, 10 grams of shallots, and 10 grams of white celery
Seasoning:
100 ml of second soup, 5 grams of minced fish pepper, 5 grams of green peppercorns, 10 grams of pickled ginger rice, 1 gram of chicken essence, 20 ml of salad oil, 20 grams of lard
Production:
1. Cut the eel by hand to remove the bones and cure it, keep the eel bones, cut the eel meat into two thick filaments about 5 cm long, cut the shallots and white celery into knots of about 1 cm, and cut the red two vitex pickled pepper oblique knives into 1 cm diamond-shaped knots for later use;
2. Heat the salad oil and lard in the pot, add the eel bones, fish-flavored pickled pepper, green peppercorns, pickled ginger rice and stir-fry until fragrant, add the second soup and chicken essence and boil until the soup is delicious, then the soup can be filtered and retained;
3. Boil the noodles in a pot and put them in a noodle bowl after cooking. Heat the salad oil and lard in another pot, stir-fry the shredded eel until dry and fragrant, add the shallots, white celery and red vitex pickled peppers and stir-fry until fragrant;
4. Cook the boiled soup and bring it to a boil, skim off the foam, and pour it into the noodle bowl.
Sweet and sour spicy sauce puff pastry tomato
Production:
1. Peel the long eggplant, change the knife into strips of the same size, and set aside.
2. Mix 80 grams of flour, 50 grams of corn starch, 5 grams of baking powder and 15 grams of custard powder, add an appropriate amount of salt, oil and water to mix well into a crispy paste, and set aside.
3. Put the pot on the fire, put in the salad oil and burn until it is hot, wrap the eggplant strips in crispy paste, fry them in the oil pan until golden and crispy, remove and drain the oil for later use.
4. Pour the prepared sweet and sour spicy sauce (sweet and sour sauce with spicy fresh sauce) into the pot and heat it, hook the thickener, put in the fried eggplant strips and wrap them evenly, and garnish them slightly after putting them out of the pot.