Grilled Angus beef is slow-cooked at a low temperature
Raw material:
500g Angus beef short ribs, 11 cherry tomatoes, 2g sea salt, 2g chopped black pepper, 1g steak seasoning, 1g cajun powder, a pinch of fresh rosemary and a little butter
Production:
1. Angus beef short ribs thaw naturally, wipe off the surface moisture, then sprinkle with sea salt, chopped black pepper, steak seasoning and Cajun powder and mix well to marinate.
2. Put the marinated beef into a high-temperature vacuum bag and remove the excess air. Then put it in a low-temperature slow cooker set to 55°C (it must be put in until the temperature is reached) and boil in warm water for about 90 minutes. Remove the cooked beef and use kitchen paper to absorb any excess water on the surface.
3. Heat the pan, heat the butter, add the cooked steak and fry until the surface is golden brown, remove from the pan and cut into even small pieces. Serve on a plate with roasted cherry tomatoes, garnish with fresh rosemary and other flavors, and serve with roasted pepper sauce and black pepper beef sauce.
Description: This dish can also be served with 150 grams of cooked organic cauliflower to spice up the taste.
Kung Fu Sirloin Sheep's Tenderloin
In the kitchen, clean chili seeds are usually discarded, but here they are dried and fried until fragrant, then powdered and then marinated or sauced, so the flavor of this dish is also unique.
Production:
1. Cut the lamb loin fillet into thick slices, hammer it into thin slices with a wooden chimney, add salt, cooking wine, spicy sauce, spicy fresh sauce, chili seed powder and cumin powder to a pot, marinate for 2 hours and set aside.
2. Heat a little salad oil in a frying pan, spread out the lamb slices and fry them, then put them in a stone pot lined with onion pieces and set aside.
3. Put a little salad oil in the wok and heat it, stir-fry the chili powder, peanut powder, cumin powder and beef sauce until fragrant, cook in the cooking wine and mix a little fresh soup to cook for a while, then scoop the lamb slices in the stone pot, and finally sprinkle the cooked sesame seeds and garnish with coriander leaves.
Meat
This is a traditional dish in the countryside of northern Henan. Cut the pork belly into cubes, and then soak it in the oil pan after it is marinated, so that the crispy meat does not feel greasy, and at the same time, it is more flavorful.
Production:
1. Put the large pieces of pork belly skin down on the cutting board, cut the meat into squares with a knife and chop it well (do not chop through the meat skin), pour in the paste made with salt, monosodium glutamate, five-spice powder, chicken egg white and cornstarch, and then fry it in a hot oil pan until it is medium-cooked, take it out and let it cool.
2. Change the fried pork belly pieces into large slices, then neatly arrange them in the bowl, and add green onions, ginger slices, dried chili peppers, star anise, Sichuan peppercorns, etc. Scoop the broth into the pot and heat it, hook in salt, monosodium glutamate, dark soy sauce and five-spice powder to adjust the taste, then scoop it into the meat bowl, wait for the basket to steam for an hour, take it out and turn it over on the plate, sprinkle with chopped green onions.
Shredded squid in oil
Production:
1. Clean the fresh squid, add the base material and cooking wine to the pot, mix well and marinate for later use. Cut the bamboo shoots and potatoes into slices and boil them in a pot of boiling water.
2. Heat a little salad oil in a pot, add cowpea and pickled radish strips to fry until fragrant, then add garlic sprouts, celery sections, green bamboo shoot slices, fungus shreds, bean skin shreds and potato slices, add the base, salt and monosodium glutamate to taste while stir-frying, and finally put the bottom in the pot (see Figure 1 and Figure 2).
3. Put a large amount of spice oil in the pot and boil it until it is 50% hot, put in the squid and fry it slightly, immediately take it out and put it in a plate with vegetable ingredients, sprinkle in dried green peppercorns, dried red peppercorns, chopped spices and chopped green onions, and then pour part of the spice oil in the pot into the oil pot, serve it together with the nest plate, and then pour it into the nest plate in front of the guests (see 3~6).
This dish is characterized by spicy and fresh hot, but peanut butter is added when it is made, so the aftertaste has a mellow sauce aroma.
Farmhouse stew
Raw material:
200 grams of local chicken pieces, 200 grams of small shiitake mushrooms, 150 grams of crispy meat, 150 grams of sweet potato vermicelli, 200 grams of choy sum, a little ginger rice and chopped green onions.
Seasoning:
Salt, thirteen spices, fresh soup, chicken fat, vegetable oil.
Production:
1. Put the chicken pieces into a pot with an appropriate amount of vegetable oil, fry them over low heat until they are dry and fragrant, mix in the fresh soup and add the shiitake mushrooms, stew them into chicken soup and set aside.
2. When the dish is served, put the chicken fat in the net pot and heat it, first put the ginger rice in the pot, then pour in the mushroom stewed chicken and the crispy meat to cook it slightly, wait until the sweet potato vermicelli and cabbage sum are put into the pot, add salt and thirteen spices to taste, cook until the crispy meat is soft and cooked, then put it in the pot, and finally sprinkle some green onions on the table.
The candle at the bottom is heated and ready.
Noodles fragrant white meat rolls
Raw material:
250 grams of pork two knives, 50 grams of handmade fine noodles, 50 grams of side ear root.
Seasoning:
15ml of homemade red soy sauce, 8 grams of garlic, ginger slices, green onions, chopped green onions, salt, chili red oil, and sesame oil.
Production:
1. Scrape and wash the pork meat, put it in a pot of boiling water with ginger slices, green onion knots and a little salt, simmer for 10 minutes, turn off the heat, and soak for 2 hours before taking it out.
2. Put the fine noodles into a pot of boiling water and cook, take them out and mix them with sesame oil to cool, and then use chopsticks to wrap them in a circle and put them on a plate to make a plate decoration.
3. Take the pork two knives and cut them into thin slices, wrap the side ear root to make a white meat roll, put it on a plate with noodles, and pour the garlic sauce prepared with garlic paste, red soy sauce, chili red oil and chopped green onion to make a dish.
Homemade red soy sauce:
Take coriander, ginger, green onion, celery, carrot, soy sauce, Maggi fresh and sugar into the pot, and let the simmer over low heat until fragrant. Collapse
Delicious squash with green shreds
Raw material:
高瓜（茭白），莴笋丝，虾干
Production:
1. Peel the high melon and cut it into strips, and the lettuce shreds are out of the water for later use. 2. In the pot, add a little salad oil MY50013 special chives and shrimp in the Manchu and Han kitchens, stir-fry the dried green onions, ginger and shrimp, boil with water, remove the ingredients, and add the high melon to the Manchu and Han Kitchen-flavored local chicken soup king MD30133F Manchu and Han Kitchen flavor shrimp seasoning powder, a little MF40016, sugar, and white pepper to thicken the soup slightly.
2. When putting on the plate, lay the lettuce shreds under the glass, put the tall melon on top and pour some original juice, and use the branches and Luoyang flowers to surround the edge!
The best sauce sea three fresh
Raw material:
Navel snails, fresh abalone, prawns, live sea cucumbers, okra.
Seasoning:
Scoop the juice.
Production:
1. Take 3 cleaned navel snails, raise them with seawater for 1 to 2 hours, and let them spit out the sand.
2. Remove the shell of 1 fresh abalone, clean it, and remove the internal organs of 1 live sea cucumber.
3. Change all the water to the knife, put it on a plate and pour the juice on it.
Juice:
600 grams of Jinlan ointment, 500 grams of light soy sauce, 400 grams of spicy fresh sauce, 20 grams of rattan pepper oil, 600 grams of water, 200 grams of sugar, 20 grams of sesame oil
Grilled fish with fresh and spicy roast peppers
Combining the roasted pepper sauce of Sichuan cuisine with grilled fish, the finished dish has a spicy paste of roasted pepper, and it is so delicious that you can't stop eating it.
Production:
1. Carp or grass carp are slaughtered and cleaned, marinated and then roasted on charcoal fire, sprinkled with powder, and placed in a baking tray lined with shredded onions and celery.
2. Put the green two vitex chili peppers into the roasting tong, put them on the charcoal fire and burn them until they are mushy, tear off the outer skin and cut a part of it, chop the rest into pieces, and mix in an appropriate amount of oyster sauce, spicy fresh dew, and salt to make a roasted pepper sauce.
3. Heat 150 grams of spicy oil in the pot, add an appropriate amount of green and red pepper rings and shredded onions and fry until fragrant, 200 grams of roasted pepper sauce and 50 grams of roasted pepper sections stir well until fragrant, add 100 grams of cucumber strips, add a little salt, monosodium glutamate, sugar, spicy chicken paste and stir well, pour a spoonful of water or fresh soup to dilute and boil, then pour 50 grams of paste chili oil, and cover the grilled fish on the plate.
4. Put a little base oil in the pot, add 15 grams of red pickled pepper and stir-fry until fragrant, cover the grilled fish, and serve with fire.
Make a diagram:
1. Burn the green peppers on the heat.
2. Take a part and chop it into a sauce.
3. Another part is cut into sections.
Paste chili oil:
Heat the salad oil in the pot until it is 60% hot, put in small spices (ginger slices, green onion leaves, coriander stalks, onions, etc.) and fry until it is charred and dry, remove the residue and put in the dry red bell pepper (everything is two), dry red two vitex peppers (cut into sections), red peppercorns, green peppercorns, star anise and keep soaking and frying over low heat, until the peppers become mushy and fragrant, quickly turn off the fire, pour them into a basin, filter out the slag and become paste chili oil.
Make a diagram:
1. Dried red bell pepper is all two.
2. Fry in oil until charred but not mushy.
Production keys:
1. When boiling the paste and chili oil, remove from the heat immediately when the skin of the pepper has just turned black and the paste is fragrant, otherwise the pepper will be burnt, and the spicy flavor will not be spicy, but the bitter taste of the burnt.
2. When boiling paste and chili oil, it must be matched with half of the dried red bell pepper, its color is red and bright, and the spicy flavor of the boiled paste is very strong.
3. The paste chili oil needs to be boiled on the same day and used up, otherwise the fragrance will volatilize and be lost.