Hawthorn fruity braised pork
Put fresh hawthorn when stewing meat, and put canned hawthorn before going to vegetables, which gives the braised pork the effect of clearing the stomach and intestines, lowering blood lipids and antioxidants.
Production:
1. 20 catties of pork belly with skin burn off the stubble, scrape and clean, change it into large squares, blanch it in a pot under cold water (add an appropriate amount of ginger juice and cooking wine), take it out and put it into a square plate, flatten it and cool it thoroughly, and cut it into small pieces of 3 cm square.
2. Take a soup bucket and put the meat pieces in it, add water and cover it.
3. Cook 200 grams of sesame oil in the pot until it is hot, add 1500 grams of rock sugar, 200 grams of green onion and ginger slices, 30 grams of star anise, cook 1250 grams of soil soy sauce and boil after the rock sugar is burned, pour it into the soup bucket, put 1000 grams of fresh hawthorn, 325 grams of bagged plums, turn to low heat and burn for 90 minutes after boiling, stop the fire when half of the soup is left and the meat pieces are soft and glutinous, beat out the hawthorn, plum and other material residues, and then add an appropriate amount of original soup to each 350 grams of meat pieces and put them into a small bowl for preservation.
Cooking process:
Take a portion of pork belly and steam it thoroughly, pour it into the pot with the original juice, add 12 canned hawthorns and a little canned juice, heat over medium heat for 1 minute, put it in a hot casserole and go.
Casserole silver powder eel
Peculiarity:
Slightly spicy and fragrant.
Raw material:
200 grams of net eel, 30 grams of chicken leg mushrooms, enoki mushrooms, and fresh winter bamboo shoots, 50 grams of kimchi (tender ginger, chili peppers, mustard greens), 30 grams of fried garlic cloves, 20 grams of dry and cool skin, and 10 grams of red peppers.
Seasoning:
50 grams of Pixian bean paste, 30 grams of red oil, 5 grams of salt, 50 grams of salad oil, 50 grams of second soup, 2 grams of Knorr chicken powder, 2 grams of monosodium glutamate, 10 grams of sesame oil.
Production:
1. Fry the garlic cloves and put them into the bottom of the casserole; Soak the dried cold skin in boiling water for 5 minutes, remove and drain the water, cut it into 10 cm long sections, mix with sesame oil, and put it on the fried garlic cloves in a clay pot.
2. Cut the eel into sections of about 6 cm, blanch in boiling water for 2 minutes; Cut the chicken leg mushrooms into 4 cm long strips, cut the enoki mushrooms into 3 cm long segments, and cut the winter bamboo shoots into 5 cm long strips, and blanch them in boiling water for 1 minute for later use.
3. Put the pot on medium heat, add salad oil and stir-fry the bean paste, red pepper segments, and kimchi for 1 minute, add two soups and boil, then put the chicken leg mushrooms, winter bamboo shoots, enoki mushrooms, and eel into the soup, add salt, monosodium glutamate, and chicken powder, put them into a clay pot, and pour red oil.
4. Bring the casserole to a boil over medium heat and serve.
The key to the production: After the eel is filled in the casserole, it must be boiled before it can be served, otherwise the flavors of the various ingredients will not be able to blend together.
五丁卤子面
Peculiarity:
Wuding marinated noodles are one of the more distinctive staple foods in Jiangsu and Zhejiang in mainland China, which is a kind of special noodles made by boiling and burning thin noodles, cooked bamboo shoots, sea cucumbers, etc. It is characterized by smooth and soft noodles, ruddy and crispy marinade, and salty, fresh and mellow taste.
Raw material:
300 grams of thin noodles cut with a knife, 75 grams of cooked bamboo shoots, 30 grams of sea cucumber, fresh shrimp, cooked ham, and cooked chicken, 10 grams of Shao wine, 15 grams of soy sauce, 2 grams of refined salt, 1 gram of monosodium glutamate, 12 grams of wet starch, 350 grams of thick white broth, and 50 grams of cooked lard.
Directions:
1. Clean the shrimp, drain the water, put it in a container, add 0.5 grams of refined salt, 5 grams of Shao wine, mix well and marinate to taste, and then add 2 grams of wet starch and mix well and starch. The sea cucumber is gutted, washed and cut into small cubes. Cooked bamboo shoots, cooked chicken, and cooked ham are all diced.
2. Put water in the pot and boil, cut the thin noodles with a knife and boil, cook until cooked through, drain the water, put it in a container with boiling water and soak it out, drain the water. Put the diced sea cucumber into a pot of boiling water and bring to a boil, blanch thoroughly, remove and drain the water.
3. Heat 30 grams of cooked lard in a pot, add the shrimp and stir-fry until cooked, and pour into a colander out of the pot. Put 5 grams of cooked lard in a bowl and add the noodles.
4. Heat the remaining cooked lard in the pot, fry the sea cucumber slightly, add the diced ham, chicken and bamboo shoots and stir well, add the shrimp and stir well, cook the remaining Shao wine and soy sauce and fry well, add the thick white broth and the remaining refined salt to boil, add monosodium glutamate, thicken the marinade with the remaining wet starch, put it out of the pot on the noodles in the bowl, and sprinkle the shrimp to serve.
Prompt:
Noodles should be cooked over medium heat until cooked through, remove immediately, and soak in boiling water for too long.