Original roast lamb
Raw material:
750 grams of lamb shoulder, 200 grams of potatoes with skin, 100 grams of garlic with skin, 100 grams of shallots with skin, 20 grams of Indian cumin hot sauce, 5 grams of rock salt, 10 grams of rosemary, 5 grams of cumin grains.
Production:
1. Cut the lamb shoulder into large pieces and marinate with seasoning for 30 minutes;
2. Slightly pat the accessories until there are cracks, brush the baking tray with oil, lay the pat accessories, then put the marinated mutton, and bake it in the oven at 210 degrees for 2 minutes;
3. Take out the ingredients, turn them over, bake them at high temperature for 2 minutes, cool down to 160 degrees and bake them for 15 minutes.
4. Put it on a plate with an insulated iron plate (stone slab, salt plate), first put baked potatoes, garlic, shallots, and then put lamb shoulder.
Hot and sour kidney flower
Raw material:
One pork loin.
Seasoning:
Half a pickled radish, two pickled beans, five garlic mosses, half a teaspoon of corn starch, five pickled red peppers, four garlic, six slices of ginger, one teaspoon of light soy sauce, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of monosodium glutamate, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of cooking wine.
Production:
1. Peel off the inner membrane of the pork loin, cut open and remove the fascia and urinary gland inside, and cut the cross knife after washing. Then add the cornstarch to the chopped kidney flower and mix well.
2. Shred the ginger. Cut the soaked peppers into pieces and set aside. Slice the pickled radish and cut the beans into pieces and set aside. Slice the garlic. Cut the garlic moss into pieces. Bring the water to a boil and bring the garlic moss to the pot. (Scoop it up when you go into the water) and set aside.
3. Put oil in the wok and boil it until it is eight or nine percent hot, (the fire must be big) add the ginger shreds to the kidney flowers mixed with cornstarch and fry them together. The action should be fast, the heat should be stir-fried until the waist flower changes color, pour the seasoning in the bowl into the pot and stir-fry four or five times.
4. Then pour in the cut ingredients (kimchi, pickled beans, pickled peppers, sliced garlic slices and watered garlic moss), stir-fry four or five times to prepare for the pot; Then serve on a plate.
Spicy scallop flowers
Ingredient:
Scallop meat, ginger and scallion water, salt, pepper, spicy garlic powder, breadcrumbs, dried chili peppers, Sichuan peppercorns, spicy sauce, celery cubes, scallops, green and red pepper sections, salt, monosodium glutamate, chicken essence, sesame oil, Sichuan pepper oil, crispy peanuts.
Method:
1. Clean the scallop meat and cut it with a flower knife, add ginger and scallion water, salt and pepper to taste, stick to the spicy garlic powder and wrap the breadcrumbs evenly, fry it in the oil pan until the color is golden brown, then pour it out and drain the oil.
2. Leave the bottom oil in the pot, first put the dried chili pepper section and Sichuan pepper incense, then put a little spicy sauce and celery pieces and fry slightly, after the fried scallops and green and red pepper sections are put into the pot, add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil, stir-fry and sprinkle in crispy peanuts, and put it on the plate.