Grilled chicken thighs with lemongrass
Raw material:
250 grams of boneless chicken thighs, 60 grams of lemongrass.
Seasoning:
100 grams of Vietnamese flavor lemongrass sauce, 100 grams of honey, 100 grams of maltose, 35 grams of hoisin sauce, 5 grams of chicken broth powder.
Production:
1. Trim the chicken thighs, marinate them with hoisin sauce and chicken powder for 4 hours, and then add 20 grams of lemongrass sauce to marinate for 1 hour.
2. Mix 80 grams of lemongrass paste, honey and maltose into honey lemongrass juice.
3. The next day, add lemongrass sauce, honey and maltose to marinate for about an hour and a half.
4. Insert the chicken thighs with a steel needle, put them in a 160-degree oven, bake for 15 minutes, take out and brush with honey lemongrass juice, and bake for another 15 minutes.
5. After roasting the chicken thighs and chopping pieces, brush with honey lemongrass juice, put them on a hot salt board, shred the lemongrass and stir-fry with a little oil to cover the chicken.
Stir-fried beans with green wheat kernels
Ingredient:
200 grams of green wheat kernels, 50 grams of broad beans, 20 grams of green beans, 20 grams of pork fat, 100 grams of shallots, black vinegar, olive oil, pepper oil.
Method:
1. After washing the pig fat, cut it into pieces, train it into oil residue, and chop it for later use.
2. Broad beans, green beans and green wheat kernels are mixed with black vinegar, olive oil, pepper oil and salt for later use.
3. Wash the green onions, add olive oil, and filter out the green oil.
4. Mix the green wheat salad with oil residue and put it in the mold, decorate the mini bean sprouts and slide them with green oil.
Spicy pork knuckle skin
Ingredients:
300 grams of boneless pork knuckle skin, 10 grams of red pepper rings, 100 grams of garlic stalks, and a little ginger.
Seasoning:
5 grams of salt, 10 grams of rice wine, 15 grams of ginger wine, 45 grams of tea oil, 2 grams of soy sauce and monosodium glutamate.
Method:
1. Cut the skin of the pig's feet into strips 5 cm long and 0.3 cm wide, marinate with rice wine, salt, monosodium glutamate and ginger ale for 15 minutes, and set aside.
2. Put 10 grams of tea oil into the pot, and when it is hot, add the raw red pepper and fry it over low heat for 1 minute.
3. Put 30 grams of tea oil into the pot, fry the pork knuckle skin and ginger slices on high heat until the pork foot skin is rolled, add the fried red pepper, fungus shreds, garlic shreds, and soy sauce over low heat and quickly get out of the pot, and pour 5 grams of raw tea oil out of the pot.