Gold Medal Cartilage Duck
Flavor characteristics:
The duck meat is crispy on the outside and tender on the inside, the suckling duck bones are crisp and soft, and it is eaten with sour plum sauce, which has a refreshing taste.
Raw material:
A suckling duck (gross weight of about 750 grams) produced in Beijing.
Seasoning:
100 grams of Lee Kum Kee sour plum sauce, about 200 grams of special salt (the same as "private drying crucian carp"), 300 grams of crispy water (preparation ratio: 500 grams of boiled water, 30 grams of maltose and 10 grams of red Zhejiang vinegar, maltose can make the duck skin crispy, and red Zhejiang vinegar can be colored).
Production:
1. Put the slaughtered and washed suckling duck into a basin and marinate it with special salt for 12 hours.
2. Blanch the marinated duck in boiling water for 2 minutes, remove the water, evenly smear the crispy water, hang it in the roast duck oven, and bake it for about 20 minutes until cooked. (Roast duck is generally used in the evening, roast about fifty or sixty at a time, put it the next day and then use the skin to soften, so after the guest orders, you can put the duck into three or four hot warm oil, slowly pour the oil onto the duck, and fry it over low heat until the skin is crispy and the color is golden brown.) ）
3. Change the roasted duck into 1 cm wide strips and put them on a plate, arrange them into a duck shape, and serve them with the sour plum sauce.
Roasted black pork with fresh bamboo shoots
Ingredient:
750 grams of black pork belly, 2 bamboo shoots, 8 quail eggs, 70 grams of sugar, 800 grams of water, 500 grams of Huadiao wine, 30 grams of dark soy sauce, 8 grams of star anise, 5 grams of cinnamon, 100 grams of sugar, 4 grams of salt, 4 grams of chicken essence, 6 grams of green onions, 6 grams of ginger.
Production:
1. Put 750 grams of black pork belly into the refrigerator to freeze and shape, take out and cut into 2.5 cm square pieces, remove 2 bamboo shoots to remove the head and tail, put them in water and cook them in four minutes, and cook 8 quail eggs.
2. Put the salad oil in the pot, when it is 70% hot, add the pork belly, fry until the skin is golden brown, and remove the oil.
3. Leave 20 grams of oil in the pot, boil 70 grams of sugar into sugar, put in the pork belly and stir-fry until colored, add 800 grams of water, 500 grams of Huadiao wine, 30 grams of dark soy sauce, 8 grams of star anise, 5 grams of cinnamon, 100 grams of sugar, 4 grams of salt, chicken essence, 6 grams of green onion and ginger slices, cover and burn for 20 minutes, then turn to low heat, put in bamboo shoots and quail eggs, and simmer for 30 minutes to get out of the pot.
Korean-style soba cold noodles
Peculiarity:
It is refreshing, smooth and chewy, sweet, sour, salty and spicy, and is deeply loved by people of all ethnic groups.
Raw material:
500 grams of cold noodles, 75 grams of cooked beef, 1 egg, 30 grams of coriander, 20 grams of cooked sesame seeds, and 25 grams of spicy cabbage.
Seasoning:
18 grams of chili oil, 150 grams of self-cooled noodle sauce, 10 grams of sesame oil, appropriate amount of Kikkoman light soy sauce and monosodium glutamate.
Preparation method of self-refrigerated noodle sauce:
(150 grams) ratio: 105 grams of refined beef broth, 20 grams of balsamic vinegar, 10 grams of sugar, 5 grams of apple juice, 5 grams of pear juice, 5 grams of refined salt.
Preparation method of refined beef broth:
Raw material:
500 grams of beef tendon meat, 1 shallot, 500 grams of beef bones, 50 grams of carrots, 10 grams of ginger, 25 grams of celery, 2500 ml of water.
Production:
1. Wash the beef, cut it into strips 6 cm long and 2 cm wide, break the beef stick bones with a machete and wash them; Remove the roots of the celery, wash it, peel the shallots and carrots, wash them, cut them in half with a knife, put them on the stove board, and bake them until they are dark yellow. In order to enhance the color and keep the soup straight.
2. Put 2500ml of water into the pot, put the beef and beef bones into the boiling fire, skim off the blood foam and cook for a while, change to low heat and soak, at the same time, put the shallots, carrots and celery into the pot.
3. After boiling for 3 hours, fork in the beef with a fork, which can be forked in, that is, it is cooked thoroughly, take out the beef, filter the soup with Luo or muslin, and remove impurities.
How to make apple juice and pear juice:
Break the apples or pears into pieces, put them in a juicer in time to squeeze the juice, and then strain the juice and puree together with a Luo or muslin cloth to leave the juice.
Annotations:
In the seasoning market, there are also special finished cold noodle juices for sale, and you can also buy the finished product and use it according to the instructions.
Note:
How to make homemade fresh noodles:
Mix buckwheat noodles and starch in a basin in a ratio of 4:6, scald them into a slightly hard noodles with boiling water, add an appropriate amount of alkali, knead them well, stack them into garden noodles, put them into a special extrusion tube, quickly press them into noodles, and then put them into a pot of boiling water, and wait for the noodles to float up and take them out.
Directions:
(1) Put the cold noodles in a container and soak them in water until soft.
(2) Put the eggs in a pot of cold water and cook them, peel off the skin and cut them in half. Cut the cooked beef into thin slices, cut the spicy cabbage into sections, and wash the coriander and cut it into small pieces.
(3) Add water to the pot and bring to a boil, add the cold noodles soaked in soft and cook and put them into the cold water, and repeatedly throw them several times until the cold noodles are cool.
(4) Put the self-chilled noodle sauce into the container, add 300 grams of cold water, soy sauce, monosodium glutamate, chili oil, and sesame oil and mix thoroughly.
(5) Put the cold noodles into 2 bowls, put the beef slices, half an egg, coriander segments, spicy cabbage, and sesame seeds respectively, and pour in the right soup to serve.
Prompt:
1. Do not overcook cold noodles. The thick juice and water of the cold noodles should be put in the refrigerator in advance to cool down.
2. When making cold noodles, you can also pair them with other kimchi, or cucumber shreds, pear slices, etc.