Mint drunkard peanut pork ribs, cumin-flavored squid, golden sand oatmeal white mushrooms

Mint drunkard peanut ribs

Ingredients & Distribution:

Pork ribs, coriander, shallots, carrots, celery, drunkard peanuts, cumin, sesame, garlic, Thai pepper, mint leaves, small rib juice (40 grams of Knorr roast sauce, 25 grams of barbecued pork sauce, 15 grams of honey, 20 grams of tomato sauce, 10 grams of spicy fresh sauce, 10 grams of Maggi, 12 grams of sugar, 6 grams of monosodium glutamate, 25 grams of apple cider vinegar)

Steps:

1. Put the sauce in a bowl and stir well with a spoon for later use.
2. Put the pork ribs in a pot with cold water, blanch the water, skim off the foam, then remove and rinse for later use.
3. After cleaning the pot, heat the oil, add the chopped vegetable ingredients and stir-fry until fragrant, add the pork ribs and stir-fry to taste, add 10 grams of pork rib sauce, 10 grams of hoisin sauce, and 15 grams of Donggu soy sauce and stir-fry evenly.
4. Add water to cover the ribs, add 5 grams of chicken essence, 6 grams of monosodium glutamate, 3 grams of sugar, and an appropriate amount of color protector, pour it into a pressure cooker after boiling, and press it to mature.
5. The pressed pork ribs are fried until they are dry and fragrant, and the mint leaves are fried to remove the oil.
6. Leave the bottom oil in the pot, add garlic and Thai pepper and stir-fry until fragrant, add the adjusted juice to reduce the juice until it is viscous, pour in the pork ribs and hang the juice, sprinkle in cumin, sesame seeds, and drunkard peanuts and stir-fry evenly.

Cumin-flavored large squid

Ingredients & Distribution:

8 large squid, green onion, ginger, celery, carrot, garlic, coriander, peanut butter 60g, Haitian fresh soy sauce 40g, Maggi fresh 20g, monosodium glutamate 12g, sugar 50g, garlic hot sauce 90g, cooking wine 50g, cumin 7g, dark soy sauce 6g, sweet and spicy chicken sauce

Steps:

1. Put all the seasonings in a bowl and stir well, add the chopped vegetable ingredients to grab the juice, add the squid and mix well to marinate and prepare.
2. Bring the water to a boil, blanch the marinated squid, boil the water again, remove the squid and dry it for later use.
3. Heat the oil in a clean pan, fry the squid at high oil temperature until fragrant, and then remove the oil.
4. After controlling the oil, cut the squid into rings and put it on a plate, garnish with shredded green onions, and serve it with sweet and spicy chicken sauce.

Golden sand oatmeal white mushroom

Ingredients & Distribution:

450 grams of white mushrooms, 25 grams of salted egg yolks, 100 grams of meat floss, 50 grams of milk oat flour, 5 grams of green fruit pulp, 60 grams of corn starch, 60 grams of crispy fried powder

Steps:

1. Blanch the white mushrooms under cold water and pour them out, and pat the white mushrooms with cornstarch and crispy fried powder mixture after controlling the water.
2. Heat the oil, the oil temperature is 5 hot, fry the white mushrooms until the surface is colored, and pour out the oil.
3. Leave the bottom oil in the pot, fry the salted egg yolk until it bubbles, add the white mushrooms and stir-fry evenly, then sprinkle in the oatmeal, put it out of the pot and put it on the plate, and sprinkle in the appropriate amount of preserved fruit to increase the flavor.