Jumping golden rice beef tenderloin grains
Raw material:
300 grams of beef tenderloin, 200 grams of oyster mushrooms, 150 grams of asparagus, 150 grams of fragrant rice.
Seasoning:
6 grams of homemade sauce, 1 gram of dark soy sauce, 1 gram of cornstarch water, 0.5 grams of chopped black pepper, 0.3 grams of butter, 200 grams of oil, two soups, and an appropriate amount of chicken fat.
Method:
1. Fry the fragrant rice grains at 90°C with clean oil and remove them until fragrant.
2. Fry the oyster mushrooms in oil until golden brown and remove them.
3. Blanch the asparagus in hot oil and pour it out for later use.
4. Leave the bottom oil in the pan and fry the beef tenderloin until ripe and set aside.
5. Simmer the oyster mushrooms and asparagus in two broths and pour them out for later use.
6. Add chicken fat to the bottom of the pot, and stir-fry the chopped black pepper, butter and ingredients until fragrant.
7. Put all the ingredients that are ready until half-cooked into the pot, add the sauce and stir-fry to make the fragrance, and put it on a plate.
Spicy gourd mouth
Raw material:
50 grams of pumpkin, preserved pig's mouth, dried plum vegetables, garlic sprouts.
Production:
1. Cut the pumpkin into strips, sprinkle a little salt and marinate for a while, bake in the oven, take it out and place it radially on the hot iron plate;
2. Cut the pork mouth into thin slices and fry it in an oil pan until cooked;
3. Add the plum cabbage section and garlic sprouts, add monosodium glutamate to taste and stir well;
4. Remove from the pot and serve in the middle of the pumpkin.
Stir-fried scallop meat with crisp peppers
Ingredient:
250 grams of raw scallop meat, 20 grams of red pepper segments, 5 grams of ginger slices, 5 grams of dried Sichuan pepper, 10 grams of garlic slices, 50 grams of spicy crisp, 50 grams of sugar, salt, 5 grams of Maggi fresh chicken powder, 500 grams of salad oil (about 50 grams), 50 grams of dry powder.
Method:
1. The scallop meat is thawed naturally, evenly coated with a layer of dry powder, fried in 70% hot salad oil until crispy, and removed the oil.
2. Leave the bottom oil in the pot, add garlic slices, ginger slices, red pepper segments, spicy crispy, dried peppercorns and stir-fry until fragrant, put the fried scallop meat, add salt, white sugar, Maggi fresh chicken powder and stir-fry evenly.