Wolong
Wolong bream is a finale dish for the folk banquet of red and white ceremonies in the Shengzhong Lake area of southern Sichuan, and it is famous for its huge sheets and unique preparation methods. There are two differences between Wolong bream and the ordinary Sichuan folk bream meat (i.e., steamed pork): first, the meat slice is thick and large - there is a palm-wide, chopsticks are long, and the weight of each slice in the early years is between half a catty and one catty; second, after the meat slice is glued with rice noodles, it is directly steamed in a bamboo steamer, which looks like a giant dragon lying in the cage, which is also the origin of the name "Wolong bream".
Production:
Choose pork belly with skin, cut into long and wide slices, soak in salt water for 30 minutes, rinse and then put in a basin, add ginger rice, salt, chicken essence, pepper, red oil, pepper noodles, egg liquid and a little starch, mix well and then wrap the steamed pork rice noodles one by one, and then steam directly in a bamboo basket.
The steamed pork rice noodles that stick to the surface of this meat slice are a little different from what we usually see, and the preparation method is: heat the wok and stir-fry the rice and a little corn kernels, add dried chilies, Sichuan pepper, pepper and star anise (the amount of chili pepper is the most, Sichuan pepper and pepper are second, star anise is the least), fry until medium-rare, pour it out and let it cool, and then beat it into a coarse powder.
The key to the Wolong bream lies in the word "steaming". The slices of meat are not placed in the steaming bowl, but directly on top of the bamboo cage - during the steaming process, part of the fat of the main ingredient will flow into the water pot, so the finished dish does not feel greasy. When steaming to medium rare, the meat slices are taken out to dry for a while, while water is sprayed on the surface of the rice noodles to allow the water to absorb the water, and then re-steamed in a bamboo cage. After repeated like this twice, after "three steaming and three drying", the yellow, fragrant, and moist Wolong bream can be served.
Fruit wood burnt Australian beef
Production:
1. Remove 150 grams of Australian snowflake beef, add an appropriate amount of salt, a little monosodium glutamate, crushed black pepper and shredded red bell pepper to marinate and set aside.
2. When the marinated beef is fried in butter until it is five ripe, pour black pepper juice, cut it into even small pieces, put it on a stone slab roasted to 300 °C in advance, and put 30 grams of shallots and 5 grams of thyme.
The key to production: the beef should not be fried too old, and the temperature of the slate should not be too low.
Good luck with your hands
This dish stands out for the fresh and spicy flavor of green peppers.
Production:
1. First clean the pig's knuckles, take them out after boiling water and red coloring, chop them into pieces and put them in a pressure cooker, add fresh and spicy juice and press them until they are soft and cooked.
2. Peel the lotus root and cut it into pieces, and put it into a pot of boiling water with oil and salt to cook.
3. When cooking, take the pot and put oil on the fire, fry the ginger slices, garlic slices and green pepper section until fragrant, then pour in the pig's knuckle pieces and lotus root pieces, add the appropriate amount of copy sauce and the original juice of the pig's knuckle, stir-fry the pot and put it on the plate.
Description: The replica sauce is made with oyster sauce, pepper and chicken paste, spicy fresh sauce, Zhuhou sauce, etc.
Braised pork knuckle large intestine in the south
Raw material:
400 grams of pork knuckles, 150 grams of pork intestine, 300 grams of lotus root, 150 grams of peanuts, 50 grams of mushrooms, 10 grams of ginger, 10 grams of garlic, 10 grams of green onions.
Seasoning:
Appropriate amount of southern milk paste, oyster sauce, soy sauce, sugar, and corn starch.
Production:
1. Chop the pork knuckles, boil them in cold water, remove them and wash them.
2. Rub the large intestine of the pig with salt and cornstarch, cut into pieces, blanch in boiling water, remove and wash.
3. Heat the oil in the pot, add the garlic, ginger slices, half of the southern milk sauce and stir-fry, add the pig's knuckle and pig intestines, add lotus root, peanuts, mushrooms, add the soup and simmer for 20 minutes until cooked, add oyster sauce, soy sauce, sugar, and the remaining southern milk sauce to adjust the taste, and reduce the juice on high heat.
Crispy eel with puff pastry
Production:
1. Slaughter the eel, cut it into segments and then pat it evenly with the mixed powder (half of pea flour and half of corn starch), and fry it in a hot oil pan until it is crispy, then take it out and drain the oil. Blanch the diced bamboo shoots in a pot of boiling water, remove them and set aside.
2. Heat the salad oil in the clean pot, add the green and red bell pepper rings, dried chili pepper knots and dried green peppercorns and stir-fry until fragrant, then add the fried eel segments and diced bamboo shoots to continue stir-frying, during which add spicy fresh sauce, Maggi fresh soy sauce, salt, monosodium glutamate and chicken essence, pour in pepper oil and sesame oil, sprinkle in sesame seeds and put them in the dry pot basin. Once served, light the basin
Manchu Han treasure cattle shutters
Raw material:
Net beef shutters, Chaoshan sauerkraut, shredded lettuce
Seasoning:
Manhan Kitchen Flavor Braised Beef Paste MD20020, Manhan Kitchen Special Chive Essential Oil, MY50013, Refined Salt, Umami Bao, etc
Production:
1. Change the Chaoshan sauerkraut and lettuce into shredded water for later use.
2. Add water to the pot and bring to a boil, add the braised beef paste, salt, umami treasure soy sauce, oyster sauce, etc., chives, shallots, ginger slices, dried chilies, bay leaves, star anise, cinnamon and other spices and stir-fry in a pot until fragrant and put them into a bucket to form a marinade.
3. Put the beef shutters into the marinade and marinate until the doneness is just right.
4. Shredded shredded shredded shredded Chaoshan sauerkraut and lettuce shredded are added to the special chive essential oil, and the red oil is mixed well to decorate the dish!
The ancient method of buckling lamb belly
Raw material:
Lamb brisket (or mutton) 600 grams of bamboo, 200 grams of bamboo cane, tangerine peel, green onion, ginger, garlic, peanut butter, southern milk, fermented bean curd, Zhuhou sauce, rock sugar, coriander, edible oil
Production:
1. Cut the lamb belly into even pieces, soak the bamboo in water to soften, and set aside.
2. Put the pot on the heat, heat the oil, stir-fry the green onion, ginger and garlic, then stir-fry the lamb belly, stir-fry until fragrant and slightly browned on the surface, and then add peanut butter, southern milk, bean curd and Zhuhou sauce to continue stir-frying.
3. Add bamboo cane, rock sugar and tangerine peel, mix with water to cover the ingredients, turn to low heat after boiling, cover and simmer for about 1 hour, then turn off the heat and bake for 15 minutes.
4. When the lamb belly is seven or eight minutes cooked, open the lid and take out the bamboo cane, soak the soft bamboo, turn to low heat after boiling, stew for about half an hour to get out of the pot, garnish with coriander.
Description: The simmering time is determined according to the different parts of the meat, the lamb belly needs a little longer, at least 1.5 hours, to simmer the gum, and the mutton time should be slightly shorter, otherwise the meat will be firewood. In addition, it is necessary to master the heat according to the different heat of each stove and pots.