Aged braised chicken
Raw material:
1 net Cantonese three yellow chicken, green onion, ginger, rock sugar, dark soy sauce, aged Huadiao wine, rice wine, salt.
Production;
1. Wash the chicken, add rice wine, green onion and ginger to marinate for 2 hours, rinse and boil;
2. Heat the oil in the pot, fry the green onion and ginger until fragrant, put in the chicken, add Huadiao wine, rock sugar, dark soy sauce and salt and simmer for 1 hour, collect the juice, and decorate the pot with a plate for decoration. The key to production: When simmering, it should be first low heat and then high heat to prevent it from sticking to the pan.
Xiangjia dry pot stinky mandarin fish
Raw material:
1 mandarin fish (about 400 grams), shredded onion, garlic, ginger slices, pickled pepper segments, chopped chives, red pepper rings, rice wine, dark soy sauce, sugar, pepper, rice vinegar, stinky marinade, bean paste.
Production:
1. Put the shredded onion into the bottom of the dry pot;
2. Slaughter and cure the mandarin fish from the back, make it into a flat chop, change the flower knife, add stinky marinade and bean paste to marinate for one night, and make stinky mandarin fish for later use;
3. Heat the oil in the pot, add garlic, ginger slices, pickled pepper segments, red pepper rings and stir-fry until fragrant, put in the stinky mandarin fish, cook rice wine, add dark soy sauce, sugar, pepper and rice vinegar to taste, add purified water to boil over high heat, turn to low heat and cook until the soup is thick, put it in a dry pot, and garnish with chopped chives.
Saliva Alaskan yellow flounder
Raw material:
300 grams of Alaskan yellow flounder, 20 grams of chopped American pistachios, 10 grams of white sesame seeds
Seasoning:
10 grams of light soy sauce, 50 grams of spicy seeds, 15 grams of sesame oil, 15 grams of sesame paste, 10 grams of pepper oil, 10 grams of sugar, 15 grams of garlic, 10 grams of vinegar, 10 grams of chopped green onions
Production:
1. Put 10 ml of light soy sauce, 10 ml of vinegar, 15 grams of garlic paste, 10 grams of sugar, 10 ml of Sichuan pepper oil, 15 grams of sesame paste, 15 ml of sesame oil, and 50 grams of oil and chili seeds into a bowl and mix well;
2. Put 300 grams of Alaskan yellow flounder meat on a plate and steam it, and pour the prepared juice;
3. Sprinkle with 10 grams of white sesame seeds, 10 grams of chopped green onions and 20 grams of chopped American pistachios.
Pickled sea bass rolls
Raw material:
鲈鱼, Yukina
Seasoning:
Salt, cooking wine, butter, pepper
Production:
1. Peel the sea bass and slice it into large slices 0.5 cm thick.
2. Add the meat slices to the seasoning and marinate to taste.
3. Stir-fry the cabbage in a pot and roll it into the fish slices, fix it with a mold, fry it until golden brown and take it out, season and burn it until it is ripe, change the knife and put it on the plate, and pour the juice.
Brown juice veal
Raw material:
Beef tenderloin, juice
Seasoning;
salt
Production:
1. Change the beef to the knife and set aside. Mix the juice well.
2. Heat it in a frying pan, put in the beef and fry it on both sides and then pour the juice on a plate.
Tang Yexiu
Raw material:
50 grams of soybeans, 2 dried tofu skins, 10 small choy sums, 30 grams of kelp shreds
Seasoning:
10 grams of salt, 2 drops of light soy sauce, 900 ml of purified water
Production:
1. Wash the soybeans, add pure water to soak for 12 hours, and steam for 2 hours;
2. Cut the tofu skin into inch segments, steam it slightly until soft, roll it into a cylinder, and tie it with kelp silk;
3. Put the rolled tofu skin into A, add salt, steam for 15 minutes, then put in the blanched cabbage sum, and use light soy sauce to adjust the color.
Cook the herbs and fetwill on low heat
Raw material:
180 grams of lamb tenderloin, 150 grams of lamb bones, 30 grams of green bean puree, 8 grams of bread crumbs
Seasoning:
Salt: 5 g, Pepper: 5 g, rosemary, garlic, olive oil, French mustard, Italian spicy eggplant sauce
Production:
1. Mix salt, pepper, garlic, rosemary and other seasonings, apply them to the surface of the sheep's tenders, wrap the sheep's tenders in tin foil, and pump until vacuum;
2. Put the lamb fillet in the oven, adjust the temperature to 50°C, and bake for 2 hours;
3. Mix the breadcrumbs with the fansies, stir them well with a blender, and set aside;
4. Take out the roasted lamb tenderloin, open the tin foil, smear the lamb fillet with mustard, wrap it in freshly stirred bread crumbs and fancy and dip it in herbs;
5. Put it in the oven again, bake at 175°C for 5 minutes, take it out and cut it into 3-4 pieces, insert the lamb bones, and put it on a plate.