Stir-fried beef with famous mushrooms
Peculiarity:
The mushroom flavor and meat are cool, and the nutrition is reasonable.
Raw material:
400 grams of fresh chicken leg mushrooms, 300 grams of beef mouth strips, 50 grams of red Thai peppers.
Seasoning:
8 grams of salt, 8 grams of monosodium glutamate, 30 grams of Korean roast sauce, 10 grams of sake, 10 grams of apple juice, 1 kg of salad oil, 20 grams of wet starch, 10 grams of oyster sauce, 15 grams of radish flowers and parsley.
Production:
1. Cut the beef mouth strips into thin slices 5 cm long, 2 cm wide and 0.1 cm thick, add 3 grams of salt, 5 grams of monosodium glutamate, 15 grams of wet starch, and marinate in oyster sauce for 20 minutes to make beef meat.
2. Wash the fresh chicken leg mushrooms and cut them into 0.2 cm thick slices, wash the red Thai peppers, remove the stems and cut into thick strips 3 cm long.
3. Put the salad oil in the pot, put in the beef spicy meat and slide it on low heat for 1 minute when it is hot, remove the oil; At the same oil temperature, put in the chicken leg mushrooms and slide on low heat for 1 minute, remove the oil.
4. Mix 5 grams of salt, 3 grams of monosodium glutamate, Korean barbecue sauce, 100 grams of salad oil, Japanese sake and apple juice to make a sauce.
5. Leave 20 grams of oil in the pot, put in the Thai pepper strips and stir-fry over low heat when it is hot, add chicken leg mushrooms, beef meat, and the adjusted juice and stir-fry over low heat for 1 minute, thicken the pot with 5 grams of wet starch and put it on the plate, and garnish it with radish flowers and parsley.
Roasted fat intestine chicken in sauce
Fat intestine chicken is a popular specialty in recent years, it is a chicken and fat intestine burned together, the taste is spicy. This dish is a mixed dish, which is based on the preparation method of general fat intestine chicken, combined with the cooking technique of Jiangxi cuisine and the flavor of sauce.
Production:
1. Chop the Pure Land rooster into small pieces first. In addition, clean the fresh fat intestines, put them in a pot of boiling water and cook until they are cooked, remove them and cut them into small pieces, then put them into the pot and stir-fry until fragrant, then remove them and drain the oil for later use.
2. Heat the vegetable oil in the clean pot, add the chicken pieces to dry the water vapor, then add ginger slices, garlic slices, Sichuan pepper and a little millet pepper to fry together, then add sweet noodle sauce, Zhuhou sauce, soybean soy sauce and a little dark soy sauce and fry slightly, cook in the fresh soup and put the fried fat intestine pieces and water fungus, add salt and sugar to taste, burn until cooked, wait for the natural juice, sprinkle in the bell pepper pieces, green garlic section and cook slightly, and put it into the clay pot to serve.
Fish maw stewed duck
Ingredient:
100 grams of fish maw, 500 grams of water duck, appropriate amount of water, red dates, wolfberry, salt, sugar.
Method:
1. Soak the fish maw in advance, chop the duck meat into pieces after washing, put it in boiling water respectively, drain it and put it in the stew pot.
2. After washing the red dates and wolfberries, add an appropriate amount of water and put them in a stew pot for 6 hours.
3. When the time is up, take out the stew pot, decant off the excess oil, and try to taste.