Heaven and earth and roasted donkey steak
Origin of the idea:
Inspired by the two dishes "Garlic Bone" and "Grilled Lamb Chops", consider the unique flavors, marinated in vegetable sauce.
Bright spot:
The taste is unique, vegetables are pickled, and spices are spiced.
Peculiarity:
The spicy flavor is moderate, crispy on the outside and tender on the inside.
Raw material:
10 donkey rows (about 10 cm long).
Seasoning:
200 grams of shallots, 30 grams of sand ginger powder. 20 grams of salt and chicken essence. 5 grams of monosodium glutamate, 20 grams of chopped onion, 10 grams of homemade powder, 10 grams of minced red pepper, a little green onion oil and a little soy sauce of Lee Kum Kee steamed fish.
Ingredient A:
20 grams each of ginger, garlic, onion, green onion, celery, coriander, green pepper and leek.
Homemade Powder Recipe:
Ingredients: 100 grams of cumin powder, 20 grams of salt and pepper, 50 grams of red chili powder, 20 grams of spicy fresh, 10 grams of Wang Shouyi thirteen spices. Mix the above seasonings well.
Directions:
1. Mix the ginger powder, salt, monosodium glutamate and chicken essence into the grinder, and marinate the donkey steak for 8 hours. Wash the surface after removal.
2. Put the donkey into the cage and steam for about 1.5 hours until it is cooked and cooled for later use.
3. Cook about 70% of the oil on the top of the pot, fry the donkey steak on low heat until it is medium cooked, and remove it. Increase the oil temperature and fry again.
4. Leave oil at the bottom of the pot, add the onion and red pepper to stir-fry until fragrant, add the donkey steak and stir-fry, and cook a few drops of Lee Kum Kee steamed fish soy sauce when the pot comes out. Sprinkle homemade powder, drizzle scallion oil, put on top of the shallots on the plate, then pour high white wine along the sides of the shallots, light the fire and serve.
Technical keys:
1. Put an iron net into the plate first, and then put the shallots. The water on the green onion should be dried, otherwise it will affect the flame.
2. The purpose of ignition is mainly to enliven the dining atmosphere. If you are afraid of trouble, you can skip this step.
3. Don't steam the donkey chops too badly, otherwise it will affect the taste.
4. Cook a few drops of steamed fish soy sauce when out of the pan. It will make the taste of the dish unique.
Abalone baby hugging jade rabbit
Ingredient:
12 Dalian fresh abalone 500 grams, 10 quail eggs, 150 grams of white radish, 150 grams of carrots, 20 cabbage sum, 20 grams of silver carp meat, 5 grams of egg white, 100 grams of abalone juice, 200 grams of chicken broth, 5 grams of chicken juice, 2 grams of salt, 3 grams of monosodium glutamate, 5 grams of corn starch, 10 grams of peanut oil.
Method:
1. Slaughter the Dalian abalone first, beat the flower knife, color, and then simmer in chicken broth for 5 minutes to taste, and set aside.
2. Beat the silver carp meat with egg whites into minced fish.
3. The quail eggs are steamed and carved into a jade rabbit.
4. Carve the white radish and carrot into a heart shape with a mold, pour in the minced fish, and then simmer in chicken broth.
5. Vegetable gall flies to the edge of the water, and all the shapes are posed.
6. Put peanut oil in the pot, adjust the abalone juice and grill it on the Dalian abalone; Mix the chicken broth and grill it on top of the carrots and white radish.
Memories are numb
Raw material:
300 grams of bullfrog, 300 grams of peeled taro, 50 grams of dried green pepper, 10 grams of pepper sesame chicken, 5 grams of yak meat sauce, 5 grams of Shanghai e-group abalone, 1 gram of sugar, 750 ml of spicy oil, salt, chicken essence and monosodium glutamate.
Production:
1. Mix the chicken essence, monosodium glutamate, sugar, abalone vegetarian, yak meat sauce, and pepper sesame chicken fresh bowl into sauce.
2. Put the taro into a pot of boiling water, add a little salt and cook until soft and glutinous, and then put it into the bottom of the hot stone pot.
3. Slaughter the bullfrog and clean it, chop it into small pieces, add the prepared sauce to marinate and taste, put it on the taro at the bottom, and sprinkle in the dried green peppercorns.
4. Boil the spicy oil in the pot to 220°C, pour it into the stone pot, and simmer the bullfrog until cooked.