Avocado snow crab salad
Production:
1. Cut the avocado from the middle, dig out the flesh inside and cut it into small pieces.
2. Cut the snow crab meat into thin strips, then mix it with avocado pieces, salad dressing, etc., put it in the avocado shell and garnish with a little caviar, put it on the plate, and put some orange meat in the middle of the plate.
Farmhouse rice fragrant meat
Batch prefabrication:
1. Wash the pork belly with skin, put it in a tray, send it to the steamer and steam it for 40 minutes, take it out and dry it thoroughly, then cut it into slices 10 cm long and 2 cm wide, and then make a knife from the middle to turn it into a clip blade.
2. Soak the daylily in cold water, wash and set aside.
3. Soak the straw with water, brew it repeatedly, choose to wash it, three locks are a lock, and the three locks are connected to become a "straw rope".
4. Take the meat slices and put 7-8 soaked daylilies, then tie them up with straw rope, cut off the excess straw after knotting, quickly fry them in hot oil until the meat skin is foamy, then turn to low heat and fry until golden brown, remove the oil and put it in a large casserole.
5. Heat the bottom oil in the pot, add 20 grams of green onions, 8 grams of ginger, 3 sections of cinnamon, 8 star anise, 5 grams of bay leaves and stir-fry until fragrant, add 100 grams of Korean Huhu chili sauce and stir-fry until fragrant, add 6 grams of chicken rice soy sauce, pour in 1 kg of hair soup, 1 kg of water, mix 80 grams of rock sugar, an appropriate amount of salt and bring to a boil over high heat, and pour it into a casserole (5 cm of meat pieces).
6. Cover the casserole, place it on the claypot stove, bring to a boil over medium heat, then turn to a low heat and cook for 3 hours.
Cooking process:
Remove 8 pieces of meat, cut the straw, put it on a plate, and pour a little juice over it.
Production keys:
1. The straw must be cleaned to avoid entrainment of sediment.
2. When tying the meat pieces with straw, the tightness should be moderate, if the bundle is too tight, it is not easy to penetrate when cooking, if it is too loose...... You know.
Fresh fish and sheep in red soup
Choose batch size of grass carp fillet with shabu shabu mutton rolls, the two are put on the plate after boiling water, poured into the boiled red soup on the table, the fish fillets are tender and slightly spicy, the mutton is delicious and delicious, the material is convenient, the production is simple, and the taste is good.
Production:
1. 50 grams of enoki mushrooms, celery segments, and wide flour are boiled in boiling water, and then put into the bottom of the plate.
2. Put 200 grams of grass carp slices into boiling water and cook them, remove them and put them at one end of the plate; 250 grams of lamb slices in boiling water, take them out and put them at the other end of the plate.
3. Heat the bottom oil under the pot, add 5 grams of green onions, ginger slices, garlic slices, and dried red peppers to stir-fry until fragrant, add 10 grams of Pixian bean paste, 10 grams of hot pot base, 5 grams of spicy girls, and 500 grams of hair soup, adjust the appropriate amount of soy sauce, salt, monosodium glutamate, chicken essence, and sugar, and beat out the slag after boiling, pour it on the mutton slices, garnish with fresh green peppercorns, fresh chili rings, and 30 grams of hot oil.
Production keys:
The red soup should be poured over the lamb slices instead of the fish slices, so that the guests can show off the tender fish and make it more appealing.
Roasted pepper with tiger skin and snail slices
Raw material:
300g of snail slices, sauce (100ml of Donggu soy sauce, 100ml of fresh sauce, 75ml of balsamic vinegar, 10g of chicken essence, 10g of monosodium glutamate, 20g of garlic paste, 200g of roasted pepper and mix well), appropriate amount of chopped green onion
Production:
1. Wash the snail slices, then put them in a pot of boiling water and boil them.
2. When serving, take a portion of the snail slices and add an appropriate amount of prepared sauce and mix well, put it on a plate and sprinkle chopped green onions.
Skinny fish
The head of the tarpon is large and thin, and the head of the fish is fat, so the dish is named "slimming fish".
Raw material:
1 silver carp, 200 grams of pork belly, 200 grams of king oyster mushrooms, 100 grams of ginger rice, 100 grams of garlic, shallots, salt, cooking wine, fresh soup, water starch, rapeseed oil, salad oil
Production:
1. Kill and cure the silver carp, cut the fish body with a cross knife, add a little salt and cooking wine to marinate for a while, steam for 10 minutes and then take it out and put it on a plate for later use. Cut the oyster mushrooms into cubes, fry them in a pan until golden brown, then remove and drain the oil.
2. Put rapeseed oil on the net pot on the fire, add the pork belly granules to stir over low heat after refining, then put in the ginger rice and garlic granules and fry until fragrant, add an appropriate amount of fresh soup to boil, add salt to adjust the taste, add the fried oyster mushrooms, hook the thin thickener, sprinkle in the shallots from the pot, and pour it on the fish in the plate.
Boiled red crab with gourd in thick soup
Raw material:
2 red crabs, 200 grams of Japanese small gourd, 20 grams of green beans, 50 grams of rice cakes, 50 grams of gourd puree.
Seasoning:
2 liters of thick soup, salt, chicken powder, chicken juice and appropriate amount.
Production:
1. Slaughter the red crab and clean it, peel off the crab shell and cut it into small pieces, steam it in the steamer, take it out and set aside.
2. Cut the rice cake into round slices, peel and cut the gourd into pieces, steam it, cook the green beans, and set aside.
3. Mix the thick soup in the pot and boil, put in the crab pieces (together with the steamed crab juice) to boil out the flavor, add green beans, gourd pieces, rice cake slices, gourd puree and cook slightly, add salt, chicken juice and chicken powder to adjust the taste, and put it on a plate.
Toothpick lamb
Raw material:
300g of lamb
Seasoning:
Ingredient A (green onion, ginger, cooking wine, oil, salt)
1 teaspoon of cumin powder, 1 teaspoon of chili powder, 1 tablespoon of cooked sesame seeds.
Production:
1. Cut the mutton into large slices, mix well with Ingredient A and marinate for at least one hour (the specific ratio is determined according to the taste of each place);
2. Wear the marinated mutton on a toothpick (soak the toothpick in boiling water for at least half an hour in advance).
3. Put oil in the pot, wait for the oil to be about 7 hot, pour in the mutton, fry until it changes color, remove the hot oil and pour in the mutton and continue to fry until the surface is golden and take out.
4. Leave the bottom oil in the pot, add chili pepper and cumin powder and stir-fry for a while, then add mutton, turn off the heat after stirring well, sprinkle in sesame seeds and mix well, then you can put it out of the pot and put it on the plate.
Bazaar's secret sheep's trotters
Boiled sheep's trotters with Wusu beer, chili flakes, etc., not only remove the fishy and fresh, but also have a soft and glutinous taste;
Production:
1. Scrape and wash 10 kg of raw sheep's trotters, chop them into 6 cm long pieces, blanch them in a pot under cold water, remove them and drain them.
2. Put the sheep's trotters into the soup bucket, add 2 bottles of Wusu beer, 1 bottle of light soy sauce, homemade chili flakes (dry iron pepper and dry red pepper are mixed and broken in a ratio of 2:1), 300 grams of green onion and ginger slices, 200 grams of dark soy sauce, 120 grams of salt and 15 kg of broth, and put them in spice packets (30 grams of dried red pepper, black pepper, white pepper, 15 grams of cinnamon, 10 grams of bay leaves, 8 grams of angelica, cumin, and white cardamom. 5 grams of grass and fruits), boil over high heat and turn to low heat and cook for 40 minutes, turn off the heat and continue to simmer for 30 minutes, so that the meat of the mutton trotters is deboned but not loose, take out and put it in the fresh-keeping box, and the original soup is set aside.
3. 350 grams of lamb's trotters and 200 grams of wool soup cooked under the pot, boil thoroughly over medium heat, remove the sheep's trotters and set aside.
4. Put the bottom oil into the pot and boil it until it is hot, add 100 grams of shredded onions, 30 grams of garlic slices, 15 grams of chili flakes and fry until fragrant, pour in 150 grams of hot sheep's trotters and sheep's trotters soup, add 150 grams of Wusu beer, 4 grams of white pepper powder and chicken powder, heat evenly and collect the juice, put it in the open furnace, sprinkle with chopped green onions.
Usu Beer:
Xinjiang Wusu beer is similar to the taste of German beer, the malt aroma is prominent, the body is mellow, and the degree is higher than that of ordinary beer.
Technical keys:
1. Because the boiled sheep's trotters are rich in gum and the outer layer is easy to crust, it is necessary to add wool soup to dilute and burn thoroughly before going to the dish.
2. Finally, there is no need to thicken, the collagen precipitated from the sheep's hooves will naturally make the soup sticky.
Char siu crisp square
Raw material:
Pork side、Small grinding sesame oil
Seasoning:
Ginger, Sichuan pepper, chopped green onion, Sichuan salt, cooking wine
Production:
1. Prepare tools: a wooden iron fork for special baking recipes. Five bamboo skewers (two of which need to be as thick as chopsticks) for eye pumping. A thin iron needle. Four small earthen bowls (put them in the fire pool to catch oil when baking). Twenty-four bricks were used to build a fire pool, and the masonry method was; Twelve pieces are used on both sides of the pool, eight pieces are used at both ends, and then two pieces are used at each end, that is, a rectangular fire pool.
2. Preparation of seasoning: Wash and crush the ginger, put it in a bowl with Sichuan pepper, chopped green onion and Sichuan salt, add cooking wine and soak it for later use.
3. Whole side: choose the fat thickness of more than one inch and five, there are seven ribs on the hard edge of the ribs, forge to remove hair, scrape and clean, trim neatly, wipe the water with clean gauze, on each rib, the interval cross to prepare a knife, that is, the first slaughter of the upper end, the second slaughter of the lower end, after the bone is slaughtered, the whole piece of meat is flattened, and a number of air eyes are pierced in the gap of each rib with a bamboo stick, the depth of the air eye, the flesh is thick and the flesh is shallow, and the skin must not be hurt, it is best to be about two points away from the skin, and then use two thick bamboo sticks, Cross diagonally at the fat and lean junction of the meat, so as not to shrink when roasting, and then pass the iron fork tightly with the bamboo skewer, the fork should be firmly connected, and the fragrance is easy to fall off.
4. Burn square: put the charcoal into the fire pool, put it along the strip shape, burn it with fire, and when the fire is even, hold the fork handle and put the meat side on the fire pool brick, tilt the front two corners first, and then the two corners of the fork tip, and then flatten, keep moving sideways, slightly faster when flat side, slightly slower when tilting, and strive to heat and balance the square skin. (Pay attention to the wind direction when cooking, preferably in a sheltered place) When the meat skin surface is evenly spit oil, the hairy eye oil seems to be boiling, the rough skin is boiled into a very thin layer of black oil shell, some have fallen off by themselves, that is, stop roasting, put the meat square into the basin, cover the meat skin with clean wet gauze, pour boiling water one after another, scald and soak for about a few minutes, after the meat skin is soaked, gently and evenly scrape off the rough skin with a knife, clean it with warm water, the meat skin slightly shows the peak socket pattern, duck yellow, after the water is dry, trim off the black skin around it, the right seasoning, evenly wipe it on the square skin, cover it with clean gauze, make it taste, according to the requirements of the time, you can cover it for half an hour or a few hours。
5. Bake crispy: Flatten the charcoal of the fire pool, fan the fire red, and put the meat on the side of the fire pool to roast. When grilling, slowly roast the side with ribs and the thick part of the back meat at an angle, move left and right, rise and fall lightly, and do not bake paste. After the meat is dry, the charcoal fire is divided into four sides, and then the meat is roasted, when the skin surface is slightly oiled, that is, a fine iron needle is used to prick a number of small eyes on the skin surface, at this time, the fire is quickly planed, the red is fanned, the side of the fork should be fast, do not let the oil drip into the pool, the oil needs to be soaked in the skin surface, flowing back and forth, plus the heat of the fire, the temperature of the oil is easier to bake the meat skin, when the square skin is golden brown, one hand quickly moves the fork on the side, and the other hand brushes the sesame oil on the leather surface, until the square skin is knocked up with bamboo chopsticks to make a crisp bubble sound, the meat is lifted away from the fire pool, the leather surface is brushed with sesame oil again, wipe the fork tip with a cloth, remove the iron fork, and the crispy side is ready。 Use a knife to cut the whole square piece of skin into four large pieces, which can be cut into small pieces of various shapes one by one, and still cover the fat as it is, so that the eater can easily eat. To serve, place the whole square in a large round plate and serve with lotus leaf cakes, double sesame pastry and green onion sauce plate. Crispy recipes generally eat skin, but fatty meat can be used to fry back to the pot meat, which has a unique flavor. Pork ribs can be mixed with seasonings.
Precautions
As the saying goes: "You don't need to be clever when you burn the recipe, but you have to be optimistic about the firepower." This shows that firepower is very important to the pastry recipe, and it also shows that a certain amount of technology is required. If there is a slight carelessness in the operation, customers are prone to quality accidents, according to the experience of teachers, it is easy to occur the following quality accidents and remedies:
1. The square skin is bubbling. Bubbling in both "fang" and "baked" are prone to occur. The reason for this is that the air eye is not pierced well, or the angle of side movement is too large. When you notice bubbling, lift the meat out of the fire and deflate it with a thin iron skewer near the bubbling layer from the lean layer. If the bubbling is too large, you can use a knife to peel off the bubbling skin, spread a slightly thicker layer of clear bean flour and continue to bake.
2. Crust. The reason is that the fire knife is uneven during the "baking square" or "baking", or the braking angle is too small. When the crust is found, the meat is lifted away from the fire pool, a piece of red bar charcoal is clamped in the fire pool, (the size is equal to the crust), close to the crust, roasted until it is slightly set, soaked with a damp cloth, scraped off the burnt skin with a knife and then baked.
3. Rotten skin. When "boiling" and "baking", the side movement speed is slow or the fire is too large, so that the skin burns. Still lift it away from the fire, use a knife to lightly peel off the rotten skin, and spread a layer of egg white bean flour on a slightly thicker layer before baking.
Steamed egg skin rolls
Raw material:
Lean pork, pork fat, eggs, fried rice, water chestnuts, golden hooks, water starch, taro, fresh soup, egg and bean flour
Seasoning:
Pepper, Sichuan pepper, Sichuan salt, soy sauce, ginger rice, chopped green onion, monosodium glutamate,
Production:
1. Break the eggs and put them in a bowl, stir them with Sichuan salt, spread them into egg skins on a slight fire with a pot, and then change them into rectangular egg skins with a diameter of about eight inches and a width of four inches. Mix fat and lean pork and chop it into minced meat. The golden hook is soaked in water and finely finely formed. Peel the water chestnuts and pat them into fine pieces. Stir-fry the rice into flour. Scrape and wash the taro, cut it into hob pieces, and steam it for later use.
2. Put the minced meat in a bowl, add ginger rice, chopped green onion, minced golden hook, minced water chestnut, fried rice noodles, pepper, soy sauce, three points of Sichuan salt, two coins of water bean flour and eggs to make the meat filling.
3. Spread out the egg skin, smear a layer of egg and bean flour, spread the meat filling evenly on the egg skin, wrap it into a flat round strip, take it out and let it cool after steaming in the basket, cut it into a flat round piece about three minutes wide with a knife, neatly place it in the bowl, spread the taro of the steamed baba, spread it on the top of the meat roll, mix about half a catty of fresh soup, put Sichuan pepper and Sichuan salt for two points, steam it for about 20 minutes on the basket and take it out, take out the soup, turn it over in the soup bowl, and pour it with the fresh soup boiled with monosodium glutamate and pepper.