Saliva beef
Ingredients & Distribution:
A piece of spiced beef tendon and an appropriate amount of saliva juice
Steps:
- Take 61 grams of beaten oil and chili seeds, 5 grams of sesame paste, 9 grams of Donggu Yipinxian, 20 grams of rattan pepper oil, 70 grams of spicy red oil, 4 grams of cooked sesame seeds, 6 grams of umami treasure, 6 grams of chicken essence, 40 grams of sugar, 15 grams of spicy fresh sauce, 25 grams of chicken soup or broth, 6 grams of sesame oil, 15 grams of aged vinegar, 20 grams of spicy fresh sauce, 18 grams of Sichuan pepper oil, 12 grams of minced garlic, 9 grams of minced ginger, and 7 grams of millet pepper together and stir evenly and set aside.
- Choose a piece of spiced beef tendon, cut it into thin slices, put it in a bowl, put the shredded cabbage flying through the water in the middle, put the beef slices on top and level it with the bowl, trim it and seal it with plastic wrap and refrigerate it for later use.
- Wait for the beef to be refrigerated and set, buckle it into the plate, pour in the adjusted saliva juice, and garnish with the buds.
Bad fragrant small yellow croaker
Ingredients & Distribution:
Small yellow croaker, green onion, ginger, fragrant grains marinated
Steps:
- 3 grams of sugar, 150 grams of Sichuan pepper wine, 550 grams of fragrant grains, 970 grams of water, 2 shallots, a little ginger, a little cinnamon, 2 bay leaves, 1 star anise, and 1 gram of salt are put into the seasoning plate and stir well.
- After the small yellow croaker is slaughtered, marinate it with green onion and ginger for more than 2 hours and set aside.
- Heat the oil, the oil temperature is 7-8 to hot, fry the marinated small yellow croaker until it is slightly dry and slightly yellow, remove it and let it cool for later use.
- Put the cooled small yellow croaker into the prepared fragrant lees marinade, press it on a plate and soak it for one night, then take it out and serve it on a plate.
Wufu fresh bamboo vegetarian roll
Ingredients & Distribution:
Half a piece of bean curd skin, half a carrot, 1/3 lettuce, 2 shiitake mushrooms, 5-6 black fungus, 1 dried bean, light soy sauce, sugar, sesame oil, water chestnut flour/corn starch, dark soy sauce
Steps:
- Carrots, lettuce, dried beans, fungus, and shiitake mushrooms are all shredded.
- 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 tablespoon of water mix well and mix into a bowl of juice for later use.
- Heat the oil in a pan and stir-fry the shredded carrots and shredded shiitake mushrooms, then add the other ingredients and stir-fry.
- Add a pinch of salt, add the prepared bowl juice and stir-fry evenly.
- Tear off the hard edge of the bean curd skin, then fold it in half to form a 1/4 fan shape, and then fold it in half into a 1/8 fan shape and cut it.
- Dip the water to wipe the surface of the bean curd skin to soften, then add the stir-fried filling and start making the vegetarian rolls.
- Put the finished vegetarian rolls in an oil pan and fry them until golden brown on both sides, and steam them on high heat for 5-10 minutes until the tofu skin will soften.
- Add 1 tablespoon of sesame oil, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of water chestnut flour and 1 cup of water to a bowl of juice, heat it in a small pot and pour it on the vegetarian roll.