Roasted fresh abalone with red pepper gravy
Raw material:
10 fresh abalone, 200 grams of lean meat, 100 grams of red pepper, 10 grams of garlic seeds, 10 grams of ginger.
Seasoning:
5 grams of salt, 7 grams of chicken broth powder, 5 grams of soy sauce for stir-fried pork, 5 grams of oyster sauce, 5 grams of Maggi fresh, and a pot of homemade abalone soup.
Production:
1. Clean the fresh abalone, take out the shell with a knife, remove the internal organs, clean it and put on a flower knife, and set it aside.
2. Put the fresh abalone into the homemade abalone soup and simmer for 5 minutes, turn off the heat and soak for 30 minutes, and set aside.
3. Change the red pepper to hob type, slice the lean meat, and use the special soy sauce for stir-fried meat to catch the flavor.
4. Put oil in a hot pan, add ginger and garlic, red pepper and marinated meat and stir-fry until fragrant, pour in the original soup of simmered fresh abalone, and finally put in the abalone and simmer over low heat for 15 minutes, season and collect the juice out of the pot.
Homemade abalone soup: take 500 grams of old hen, 50 grams of Jinhua ham, 100 grams of pork skin, 30 grams of pork loin, and 50 grams of chicken feet respectively blanched and poured into the soup bucket, add water, add rock sugar, Huadiao wine, oyster sauce, starch syrup, chicken powder (can be appropriate), and cook for 6-8 hours.
Innovative roasted garlic oysters
Production:
1. After the fresh oyster meat is cleaned, marinate it in a basin with ginger and shallot juice and Sichuan pepper wine for 2 hours, then add minced millet pepper, ginger rice, garlic, oyster sauce and chicken juice and mix well;
2. Put the oyster meat back into the oyster shell, wrap it in aluminum foil and then send it to the oven, bake it for about 15 minutes, then take it out and put it on a plate, and use dry ice to create an atmosphere.
Originality:
Mix the oysters with fresh pepper and garlic aroma, roast them above the oven, and use dry ice to set the mood when serving.
Crystal rabbit slices in sour soup
Selling:
This dish is beautiful and clean, the rabbit loin is beaten, the taste is more tender, and the wild pepper and pickled ginger are added, and the taste has a layered feeling.
Raw material:
200 grams of rabbit loin, 100 grams of crystal wide powder.
Seasoning:
Ingredient A (5 grams of ginger and green onion, 50 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate and pepper)
Ingredient B (5 grams of ginger and garlic, 25 grams of pickled ginger and wild pepper, 200 grams of sauerkraut)
Ingredient C (3 grams of Knorr chicken powder, 5 grams of monosodium glutamate, 1 gram of salt, 8 grams of Shanghai white vinegar) 150 grams of corn starch, 40 grams of mixed oil (20 grams of scallion oil and lard), 1200 grams of two soups.
Production:
1. Slice the rabbit loin into slices and marinate it with Ingredient A.
2. Take out the rabbit slices and wrap them in cornstarch, beat them into thin slices with a wooden stick, and slide them into water at 80-90 °C until they are crystal clear.
3. Put the pot on the fire, put in the mixed oil, fry with Ingredient B until fragrant, pour in the second soup and boil until it comes out of the flavor, put in the crystal wide powder and crystal rabbit slices, and season with Ingredient C to get out of the pot
Pepper-soaked oysters
Raw material:
Oysters, green onions, ginger, red peppers, shiitake mushrooms, soup, cooking wine, corn starch, pepper, chicken essence, sesame oil, fish sauce, salad oil
Production:
1. Wash the oysters and remove the intestines, put them in boiling water and boil them.
2. Wash the green onion, ginger and red pepper, cut into sections, wash and cut the mushrooms into sections, wash and crush the pepper.
3. Mix the soup, pepper, cornstarch, chicken essence, sesame oil and fish sauce into juice.
4. Heat the pot and put the oil, boil until it is 50% hot, release the oysters through the oil, and put them out.
5. Boil the pot with oil, put the green onion, ginger, red pepper, shiitake mushroom and turn until fragrant, release the oysters, add cooking wine, add sauce, and thicken with wet cornstarch.
Sticky beef
Raw material:
500 grams of Hainan small cattle with skin, 20 grams of green pepper pieces, 10 grams of red pepper pieces, and 20 grams of shallots.
Seasoning:
Ingredient A (10 grams each of hoisin sauce and peanut butter, 5 grams of pork rib sauce)
8 grams of monosodium glutamate, 8 grams of chicken essence, 3 grams of oyster sauce, 110 grams of mixed oil (100 grams of salad oil, 10 grams of butter), 1 kg of water, 5 grams of wet starch.
Production:
1. Separate the small yellow beef skin meat and cut them into strips of 5×2 cm long, without marinating.
2. Heat the mixed oil under the pot, fry the A ingredient until fragrant, add water, add the cowhide, simmer for 30 minutes, put in the beef and cook it together for 1 hour, add monosodium glutamate, chicken essence, oyster sauce, and finally put in the green and red pepper pieces, shallots, hook the thin thickener, and put it into the hot stone pot to serve.
The essential:
It is necessary to cook the cowhide for 30 minutes first, and then add the beef, otherwise the cowhide of the finished dish is not soft and glutinous enough.
Rice jelly roasted cow with skin
Production:
1. Cut the milk beef with skin into pieces, put it in a pot of boiling water with ginger and shallot juice, wash it and set aside.
2. Cut the rice noodles into pieces, put them in a fresh soup pot with salt and simmer to taste, and set aside.
3. Put the salad oil in the pot and heat it, add ginger rice, minced green onions, garlic, bean cress, pickled pepper and a little spice and fry until fragrant, mix with fresh soup and boil for 15 minutes, beat off the residue, then put in the cow pieces and simmer until soft and glutinous, add rice cold powder and add salt, monosodium glutamate, chicken powder, sugar and pepper to taste, continue to burn for 3 minutes, hook thin and thicken out of the pot and put it on the plate, and finally sprinkle celery and garlic sprouts.
Slow-roasted Australian beef ribs with crispy mushrooms
Raw material:
1000 grams of Australian beef ribs, 500 grams of fresh mushrooms, 100 grams of onion rings, 50 grams of bitter chrysanthemum.
Seasoning:
Appropriate amount of black pepper juice, tomato sauce, 250 grams of barbecued pork sauce and pork rib sauce, a little salt, Cajun powder, and chicken powder.
Production:
1. Wash and peel the mushrooms, cut them into thin slices, fry them in hot oil until golden brown, sprinkle them with real powder and salt for later use.
2. Marinate the beef ribs with barbecued pork sauce and pork rib sauce for 12 hours, bake them in the oven at 150 °C for 2 hours, change the knife into 0.8 cm thick slices after taking them out, use onion rings and bitter chrysanthemum at the bottom, put them on a wooden board, pour black pepper juice, put fried mushroom slices, and serve with black pepper juice and tomato sauce.