Fresh bamboo shoots in sauce Bei Beijia
Raw material:
Soak the steamed dried clam meat (it tastes better to replace the fresh clam meat, blanch the washed clams in boiling water until the opening, scoop them up and put them in ice water to cool, take the meat and wash it) 150 grams, 50 grams of lettuce, 50 grams of cucumbers.
Seasoning:
100 grams of homemade kombu sauce.
Production:
1. Change the lettuce and cucumber into slices respectively, add an appropriate amount of salt and monosodium glutamate, mix well, squeeze out the water after marinating for 15 minutes, add an appropriate amount of scallion oil and mix well.
2. The mixed lettuce slices and cucumber slices are buckled into the plate with a cylindrical mold, and the clam meat is stacked on the buckled lettuce slices and cucumber slices, and the sauce is poured on the table.
Homemade kombu sauce:
Put 5 kg of water in the basin, 500 grams of kelp (wash in advance and soak soft), 300 grams of rock sugar, 300 grams of light soy sauce, 100 grams of spicy fresh sauce, 50 grams of chicken powder, boil over low heat for 15 minutes, and add 200 grams of flavor after cooling off the fire. This sauce has a faint seafood flavor with the addition of kelp.
Centennial marinated lamb chops
Raw material:
Lamb chops, seasoning Manchu Han kitchen flavor 100 years of marinated king MD10023, Manchu Han kitchen flavor cumin powder MX50064, white sesame seeds
Production:
Add an appropriate amount of water to the 100-year-old marinade, star anise, dried chili, green onion ginger, cinnamon and other small ingredients to season and boil, and the lamb is discharged from the underwater marinade and marinated for about 1 hour, turn off the heat and soak. When the lamb chops are just right, remove the marinade and sprinkle cumin powder and white sesame seeds evenly with a mesh sieve. Hang it on a barbecue hook and bake it in the roast duck oven until the surface is slightly dry, and the aroma of sesame seeds and cumin powder comes out.
Tips:
When serving, you can change the knife and put it on the plate by heating it slightly in the microwave, evenly smear it with honey with a branch, sprinkle it with dried osmanthus, and decorate the petals around the edge!
Coriander slippery beef tenderloin
Use coriander to brighten the beef and add flavor to the vegetable.
Production:
1. Initial processing of beef tenderloin: 5000 grams of beef tenderloin top knife into slices, rinse off the blood, absorb the water with a towel, add 1500 grams of vegetable water in a basin and whip until all are absorbed, add 200 grams of copied soy sauce, 30 grams of white pepper, 400 grams of egg white, 100 grams of sweet potato powder, grasp well, seal a layer of salad oil, and refrigerate and marinate for 2 hours.
2. Beef and chopped coriander and grasp well. Take 250 grams of pulped beef tenderloin, add 100 grams of chopped coriander leaves, grasp well, then add 80 grams of egg whites and 60 grams of sweet potato powder and mix well.
3. Remove from the fire and put into the water with "shrimp eye bubbles" until it is set, remove and drain for later use.
4. Boil 1000 grams of spiced red soup in a pot, blanch 100 grams of cabbage, celery and garlic sprouts, remove and put into the bottom of the bowl. Put the beef tenderloin in the spiced red soup, boil over low heat until slightly boiled, pour the soup into a bowl, pour in 100 grams of hot red oil, garnish with 10 grams of coriander and serve.
Five-spice red soup:
1. 40 grams of star anise powder, bay leaf powder, cumin powder, 36 grams of angelica powder, 30 grams of kaempfera powder, 30 grams of pepper powder, 20 grams of clove powder and cumin powder are mixed to make spice powder.
2. Put 150 grams of lard and cooked rapeseed oil into the pot, cook until it is hot, then 80 grams of minced ginger and 50 grams of minced green onion are stir-fried until they are hot, add 200 grams of Pixian bean paste and stir-fry the red oil, add 6000 grams of broth, add spice powder and 60 grams of soy sauce, 30 grams of salt, 25 grams of white pepper powder to taste, boil for 10 minutes on medium heat, and drain off the dregs.
3. This red soup is suitable for boiling beef, mutton and other raw materials with a strong fishy smell, and the strong spice flavor can well suppress the fishy smell.
Clam dace balls
The fish balls have a firm and elastic texture, and they are served with a special slightly spicy clam sauce, which has a special flavor.
Raw material:
3 fresh dace (about 1200 grams) 50 grams of soaked dried shrimp, 50 grams of coriander, 30 grams of water chestnut grains, 1 egg yolk, 10 ml of Fenjiu, 10 grams of corn starch, 10 grams of clam juice, 5 grams of salt, 5 grams of sugar, 5 grams of pepper, 10 ml of peanut oil, bitter gourd, and salad oil
Production:
1. Slaughter and cure the dace, take the clean meat, dry the water, and cut into slices. In addition, cut the bitter gourd into short sections, hollow out the inner pulp, put it into the pot of water and cut it off, drain the water and put it vertically on the plate.
2. Chop the fish, dried shrimp and coriander, add salt to taste, pound into a viscous gelatin, add water chestnut, egg yolk, Fenjiu, sugar, pepper, corn starch, peanut oil, stir in one direction, and then drop the fish gelatin to the cutting board until it is strong, and then pinch it into a ball of the same size with your hands for later use.
3. Put the pot on the fire, put the oil and cook until it is hot, soak and fry the dace balls until the color is golden brown, and remove them immediately. Wait for the oil temperature to rise to 60% hot, re-fry until the skin is shelled, remove and drain the oil, put it on the bitter gourd section on the plate, decorate it slightly, and serve it on the plate with clam juice.
Description: The clam juice is pickled with Fen wine, ginger shreds, tangerine peel shreds, salt, etc., with a slight wine fragrance, and there are finished products for sale in the market.
Green pepper and garlic stir-fried crab
Raw material:
Two flower crabs (600 grams in total), 50 grams of green pepper rings, 50 grams of ginger slices, 50 grams of garlic, and a little egg liquid (beaten).
Seasoning:
50 ml of pork bone broth, 5 ml of cooking wine, salt, chicken essence, pepper, and fresh oil.
Production:
1. Slaughter the crab and cut it into pieces, evenly sprinkle it with dry cornstarch, fry it in a hot oil pan, pour out and drain the oil.
2. Leave the bottom oil in the pot to heat, add green pepper rings, ginger slices, and garlic to fry until fragrant, then fry the fried crab pieces, cook in cooking wine, quickly stir-fry a few times, and then season with pork bone broth and seasonings, half simmer and half fry until the juice is collected, hook in a little starch, pour in the egg liquid and stir evenly, you can put it out of the pot and put it on the plate.
Grassland 挞挞面
Tart tart noodles are a kind of handmade flavor noodles in Ya'an, Sichuan, where it is paired with grassland belly, the food of tart tart noodles is strong, grassland belly is crispy, sour and spicy delicious.
Raw material:
200 grams of grassland belly, 300 grams of tart noodles, minced ginger, minced garlic, chopped green onion, chili paste, salt, monosodium glutamate, Sichuan pepper powder, soy sauce, balsamic vinegar, fresh soup, and red oil
Production:
1. Put the tart noodles into a pot of boiling water and cook, remove them and put them in the bottom of the nest plate; cut the grassland belly into shreds, also put it in the pot of boiling water to break it off, and take it out and put it on the top of the tart noodles.
2. Take minced ginger, minced garlic, chili paste, salt, soy sauce, monosodium glutamate, fresh soup, Sichuan pepper powder, balsamic vinegar and red oil in a bowl, mix into a hot and sour sauce and pour it on the plate, and finally sprinkle chopped green onions.
Description: The tart noodles are made in a similar way to ramen noodles, and are formed into thick strips.