Fujian horse mackerel with Qingcheng Mountain old bacon, cauliflower
Raw material:
Fujian horse mackerel, Sichuan bacon, cauliflower, sliced almonds, Parmesan cheese, eggs, onions, garlic, salt, milk, smoked oil, chicken broth, butter.
Production:
1. Clean the horse mackerel, cut it into slices, and smear it with smoked oil for later use; Cook and cut the bacon into minced pieces, beat the flower part of the cauliflower into powder, add chicken soup and bacon to cook, cut the cauliflower stalk into pieces, fry part with butter, add onions, garlic, chicken broth, boiled bacon soup, almond slices and boil for 20 minutes, break and set aside;
2. Heat the egg liquid with milk, add the freshly rubbed Parmesan cheese and mix well, take it out and refrigerate it overnight and beat it into sauce; Put the horse mackerel fillets on a plate, sprinkle the bacon minced and mixed cauliflower, squeeze the Parmesan cheese sauce, and garnish.
Qi Jiguang stewed vegetables
Raw material:
Lipu taro grains, Zhejiang handmade bean noodles, shrimp meat grains, dried tofu grains, dried carrot grains, mushroom grains, black pig sausage grains, mustard grains, spring bamboo shoot grains, lard, rice wine, broth, starch, salt.
Production:
1. Put lard into the pot, fry the pork belly grains until fragrant, add spring bamboo shoots, mushroom grains, sausage grains, shrimp meat grains, dried carrot grains, dried tofu grains and fry until fragrant, cook a little rice wine, add stock and water in a ratio of 2:1, add taro grains and bean noodles to cook before cooking, thicken, add salt to taste, put in mustard grains, and put it into the container.
Steamed pork cake with sea crab in autumn sauce
Ingredients: 1 sea crab/500g
Excipients: 150 grams of skinless pork belly 50 grams of water chestnut
Ingredients: 5 grams of chives and 10 grams of ginger
Marinade: 5 grams of top-grade abalone juice, 2 grams of chicken broth powder, 3 grams of eagle millet flour, 20 grams of egg white, 1 gram of white pepper powder
Autumn oil sauce: 100 grams of chicken powder, 40 grams of steamed soy sauce, 160 grams of sugar, 500 grams of Guyue Longshan Huadiao wine, 40 grams of dark soy sauce
Production:
1. Chop the pork belly into fine pieces, add marinade, ginger rice, and chopped water chestnut and stir to set aside;
2. Wash the crabs, cut them into uniform pieces, remove the crab roe for later use, make the meat puree into a circle, and arrange the crab meat and crab roe;
3. Steam in the steamer for 10 minutes, take out and sprinkle in chopped chives, drizzle with hot oil, and pour in an appropriate amount of autumn oil juice.
Crispy beef ribs
Ingredients: 1 beef rib
Excipients: 50 grams of green onions, 30 grams of onions, 15 grams of shallots, 20 grams of garlic, 15 grams of ginger
Seasoning: 40 grams of Japanese sauce, 20 grams of steamed soy sauce, 20 grams of concentrated brine sauce, 5 grams of chicken essence, 6 grams of chicken rice soy sauce, 1000 grams of water, and an appropriate amount of crispy fried paste
Production:
1. Fry the beef ribs on all sides until fragrant and colored, fry the auxiliary ingredients until fragrant, add all the seasonings and water to cover the ingredients, boil over low heat for 90 to 120 minutes until soft, turn off the heat and soak for 2 hours, remove the bones and change the knife into square strips for later use;
2. Evenly coat the beef strips with crispy fried paste, put them in a frying pan with oil temperature of 4 to 5 until the shell is crispy and remove them, drain the oil and change the knife into thick pieces, and garnish with black vinegar capsules.
Crispy fried paste: 50 grams of low-gluten flour, 50 grams of corn starch, 50 grams of crispy fried flour, 30 grams of glutinous rice flour, 10 grams of custard powder, 5 grams of baking powder, 100 grams of ice water, 10 grams of oil
Purple jade fragrant concubine with spicy sauce
Ingredients: 200 grams of purple leaf Chinese cabbage
Ingredients: 5 grams of minced garlic, 5 grams of minced millet pepper
Seasoning: 200 grams of Knorr fresh sauce, 20 grams of chicken essence, 50 grams of steamed fresh soy sauce, 100 grams of fresh soy sauce, 150 grams of rice vinegar, 40 grams of sugar, 180 grams of pure water, 20 grams of olive oil, 20 grams of sesame oil
Production:
1. Remove the leaves of the purple cabbage and leave the stems, cut the anchovy knife and soak it in ice water for later use;
2. Add seasoning and small ingredients to make a sauce, 30 grams per serving;
3. Drain the anchovy cabbage and arrange it on a plate, and mix with the sauce.
The hot girl is fragrant
Raw material:
280 grams of beef ribs, a little shredded dried pepper, a little fresh pepper, 15 grams of chili oil, 10 grams of Sichuan pepper oil, 30 grams of butter, and an appropriate amount of light soy sauce.
Production:
1. Change the beef ribs into square granules, marinate them with cornstarch, oil, and a little light soy sauce for later use. Fry the beef cubes in butter until cooked, add fresh peppers, dried pepper shreds, light soy sauce, chili oil, and Sichuan pepper oil and stir-fry to taste, and garnish on a plate.
Classic crispy beef ribs
Raw material:
1 beef rib, 50 grams of green onions, 30 grams of onions, 15 grams of shallots, 20 grams of garlic, 15 grams of ginger, 40 grams of miso sauce, 20 grams of steamed soy sauce, 20 grams of concentrated brine juice, 5 grams of chicken essence, 6 grams of chicken rice soy sauce, 1 kilogram of water, and an appropriate amount of crispy fried paste.
Production:
1. Beef ribs are fried on all sides and colored, the accessories are fried fragrant, add all the seasonings and water to cover the ingredients, boil over low heat and simmer for 90 to 120 minutes until soft, turn off the fire and soak for 2 hours, remove the bones and change the knife into square strips for later use.
2. Evenly wrap the beef strips in crispy fried paste, put them in an oil pan with 4 to 5 oil temperatures and fry until the shell is crispy and take out, drain the oil and change the knife into thick pieces, and put it on a plate, which can be with dipping sauce and spicy chicken sauce.
Crispy fried paste: 50 grams of low-gluten flour, 50 grams of corn starch, 50 grams of crispy fried flour, 30 grams of glutinous rice flour, 10 grams of custard powder, 5 grams of baking powder, 100 grams of ice water, 10 grams of oil.