Pan-seared seafood platter
Raw material:
Net yellow croaker, net pomfret, net hairtail, fresh shrimp, red pepper rings, celery segments, coriander segments, shredded cabbage, Guangdong fried baking powder, starch, flour, salt.
Production:
1. Cut the yellow croaker, pomfret and hairtail into equal size segments, flush the water to remove the blood stain, clean the fresh shrimp, remove the shrimp line and whiskers, wash it, add salt and marinate it to taste and set aside;
2. Add salt to the yellow croaker, pomfret and hairtail respectively until the flavor is incorporated, hang the slurry, fry over low heat until both sides are golden brown, remove them, and fry the shrimp over low heat until crispy;
3. Add fried seafood to stir-fry with baking powder, remove from the pot, put it in an iron plate covered with shredded cabbage, and garnish with red pepper rings, celery segments, and coriander segments.
Thick-cut unicorn mandarin fish
Raw material:
1 mandarin fish (about 1500 grams), 250 grams of green cabbage heart, 50 grams of ham slices, an appropriate amount of wolfberry, an appropriate amount of green onion and ginger, an appropriate amount of salt, pepper, starch and cooking wine.
Production:
1. Blanch the cabbage hearts and set aside;
2. Slaughter and cure the mandarin fish, cut off the head and tail for retention, remove the keel from the fish meat, and open the piece; Pat the head and tail evenly with starch, fry in hot oil until mature and set, and drain the oil to the plate;
3. Boil the fish bones with green onions, ginger, cooking wine and water, add the ham slices and cook until the flavor is absorbed; Starch the fish slices, cook them in the fish broth, add salt and pepper to taste, remove them from the pot, put them on a decorated plate for styling, and garnish the ham slices and blanched wolfberries.
Nine turns of beef (bit)
Raw material:
Australian beef short ribs, chopped coriander, white vinegar, sugar, salt, flavored powder, sand kernel powder, Sichuan pepper oil.
Production:
1. Cook the beef short ribs and cut them into rectangular cubes of equal size;
2. Put the aluminum pot on the fire, add the salad oil, add the sugar to fry the sugar, put in the beef short ribs, add water, salt, flavor powder, and sand kernel powder to taste, cook the white vinegar, burn for 15 minutes, naturally collect the juice, pour pepper oil, sprinkle coriander, remove from the pot, and put it in the decorated plate.
Slightly spicy fat sausage stewed chicken pot
Raw material:
Fat sausage, chicken wings, green bamboo shoots, fungus, white mushrooms, sharp peppers, red peppers, green garlic, fried garlic, coriander, green onions, ginger, garlic, star anise, cinnamon, bay leaves, cumin, dried chili, grass fruit, cardamom, red oil bean paste, dark soy sauce, a fresh taste, cooking wine, two soups, chicken juice, chicken powder, sugar, flour, salt, rice vinegar.
Production:
1. Scrub the fat sausage with flour, salt and rice vinegar, fly water, take a shower, cut into sections and set aside;
2. Wash the chicken wings, open them in two, fry them in hot oil until golden brown and set aside;
3. Heat the oil in the pot, add green onions, ginger and garlic to stir until fragrant, add star anise, cinnamon, bay leaves, cumin, dried chili, grass fruit, cardamom, red oil and bean paste and stir-fry until fragrant, add dark soy sauce, cooking wine, and two soups to boil over high heat, add chicken juice, chicken powder, sugar, and a fresh seasoning, put in the fat intestine section, simmer for 45 minutes, remove and set aside;
4. Put the fried chicken wings into the pot of stewed fat intestines, turn to low heat and simmer for 10 minutes ~ 15 minutes after boiling, add fungus, white mushrooms, green bamboo shoots, green garlic, sharp peppers, red peppers, fried garlic, boil in the fat intestines, and sprinkle coriander.
Golden Dragon Jade Seal (bit)
Raw material:
Abalone, sea cucumber, fish maw, fish maw, pigeon eggs, shrimp, dried deer tendon, skirt, fried quinoa, homemade lobster soup, stock, starch.
Production:
1. Thicken the lobster soup and set aside;
2. Soak the sea cucumber, fish maw, fish maw, skirt and deer tendon respectively, put them into the pot together with shrimp, abalone and boiled pigeon eggs, add the stock and simmer until it tastes, put it into a jade seal, pour in the cooked lobster soup, and garnish with fried quinoa.
Recipe for lobster soup: lobster, sea white shrimp, peanut oil, water.
Small stew with tiger skin peppers
Raw material:
Net pork belly with skin, sharp peppers, ginger slices, green onions, star anise, dark soy sauce, Yipin Xian, light soy sauce, cooking wine, rock sugar, Zhejiang brown sugar, salt.
Production:
1. Wash the peppers, keep part of the whole pepper, remove part of the stem, break it into pieces by hand, put it into a hot clean pot, add salt and stir it slightly;
2. Change the pork belly with skin into pieces, fly water, and take a shower for later use;
3. Heat a little oil in the pot, add ginger slices, green onions, and star anise to stir-fry until fragrant, stir-fry the pork belly pieces to get out the oil, add dark soy sauce, Yipin fresh, light soy sauce, cooking wine and stir-fry well, heat the water to cover the meat pieces, add rock sugar, put in the whole pepper, turn to medium heat and cook for 50 minutes after boiling, and pick out the pepper pieces for later use;
4. Before serving, add the stewed meat, stir-fried peppers and brown sugar into the net pot, stir-fry well, and put it on a plate.
Pork balls with yin vegetables
Raw material:
Pork, weed, peeled water chestnut, green onion, soy sauce, pepper, corn starch, peanut oil, oyster sauce.
Production:
1. Soak the yin vegetables until soft, chop them separately with water chestnuts and green onions, stir the pork, tart until gumming, add the yin vegetables and mix well, add soy sauce and pepper to taste, add water chestnut pieces, green onion white pieces, corn starch and peanut oil and mix well to make an equal round ball, take a part and put it in the pot to steam it through water, decant the soup and put it into the net pot, add a little oyster sauce, add cornstarch water to thicken, and pour it on the steamed pork balls;
2. Fry the remaining raw pork balls in hot oil, remove the oil, and stack them with the cooked pork balls drizzled with the sauce.
Radish stewed with fish maw
Raw material:
Fish maw, local white radish, shredded ham, wolfberry, shredded chives, ginger slices, thick soup, salt, sugar.
Production:
1. Soak the fish maw fully, peel and wash the white radish, dig out the ball with a medium ball digger, add ginger slices, thick soup, a little salt, steam it in the steamer, and remove the radish balls for later use;
2. Boil the soaked fish maw in boiling water, drain it, put it in the thick soup, boil it slowly over low heat until the juice is collected, add a little sugar and salt to taste, put the steamed radish balls and stew until it boils slightly, take it out of the pot, and garnish with blanched wolfberry, shredded ham and chives.