Roasted pork with radish
Raw material:
300 grams of pork belly, 1 white radish, 1 small piece of ginger, 3 star anise, an appropriate amount of soy sauce, rock sugar and salt
Production:
1. Cut the pork belly into cubes, cut the white radish into cubes, and slice the ginger for later use.
2. Put the pork belly in the pot and start stir-frying over low heat. Stir-fry until the surface of the pork belly is slightly yellow and the oil is oozing, put the ginger slices and star anise into the pot and stir-fry until fragrant.
3. Put 2 tablespoons of rock sugar and 1 tablespoon of extremely fresh soy sauce into the pot and stir-fry until the rock sugar melts and colors.
4. Pour an appropriate amount of hot water into the pot, then add 2 teaspoons of salt. Bring to a boil over high heat and reduce heat to simmer for 20 minutes.
5. Put the white radish in a pot and simmer for 20 minutes. Collect the juice and serve from the pan.
Pork trotters with abalone sauce and peach gum
Raw material:
400 grams of pig's trotters, 100 grams of chicken feet, 100 grams of peach gum, 100 grams of green onions, 100 grams of ginger slices, and 50 grams of garlic
Seasoning:
150 grams of top-grade abalone juice, 20 grams of oyster sauce, appropriate amount of rock sugar, 10 grams of dark soy sauce, 30 grams of Huadiao wine, 1 kg of water
Production:
1. Chop the pig's trotters into pieces and boil them in boiling water, wash the wind claws and fry them until golden brown for later use;
2. Heat the pot and stir-fry until fragrant, add the seasoning, put in the main ingredient and bring to a boil. Put it in a pressure cooker and put pressure on it for 15 minutes, turn off the heat and soak for 20 minutes;
3. Add raw materials to the pot and add accessories to reduce the juice until thick, and sprinkle chopped green onions into the casserole.
Shrimp and shepherd's cabbage tofu soup
Raw material:
150g shrimp, 100g shepherd's cabbage, 1 piece of tofu, 1 tsp rice wine, 1 tbsp egg white, 1 tbsp sesame oil, appropriate amount of fine oyster sauce, pepper, salt and water starch
Production:
1. Remove the yellow leaves and wash the shepherd's cabbage, blanch it with boiling water and then use cold water, chop it and set aside.
2. Add an appropriate amount of rice wine, pepper, salt and egg white to the shrimp and marinate for a while.
3. Cut the tofu into small pieces and blanch it in a pot of boiling water to remove the beany smell.
4. Pour an appropriate amount of stock into the pot and boil (if there is no broth, you can use 1 tablespoon of oil to fry chives and ginger, and pour in boiling water), then add tofu and cook for 1 minute, then put in the shrimp to boil, and finally add the shepherd's cabbage, add an appropriate amount of high-quality oyster sauce to taste, add an appropriate amount of water starch to thicken, and pour an appropriate amount of sesame oil before leaving the pot
Sprite plum ribs
Raw material:
500g of pork ribs, 1 bottle of Sprite (500ml), 8 plums (nine plums are used here), an appropriate amount of soy sauce, high-quality oyster sauce, cooking wine, 1 green onion, 1 small piece of ginger, an appropriate amount of cooked white sesame seeds, bay leaves and star anise
Production:
1. Wash the green onion and cut it into small pieces, slice the ginger and set aside. In a pot of cold water for pork ribs, add an appropriate amount of green onions, ginger slices and cooking wine, blanch until discolored, remove the foam and remove it.
2. Heat the oil in the pot, put the remaining ginger slices, an appropriate amount of bay leaves and star anise and stir-fry until fragrant, and then put the pork ribs and fry until slightly charred.
3. Put an appropriate amount of soy sauce and high-quality oyster sauce, stir-fry the fragrance, pour the Sprite into it (not over the ribs), put about 8 plums, cover and boil over high heat, turn to low heat, and simmer for about 30 minutes.
4. When half of the soup is left, turn the heat to start collecting the juice, and the pork ribs will become more and more beautiful as the soup thickens
5. Finally, don't completely dry the soup, leave a little more delicious, otherwise it will become a dry pot of pork ribs, sprinkle some cooked white sesame seeds after serving, and you can eat!
Sauna loofah
Production:
1. Peel the loofah and change the knife to a length of 8 cm. Take 15 sections of loofah, fry in 60% hot oil for 1 minute until cooked, remove and drain the oil, sprinkle 10 grams of salt and mix well, stand upright in the tray, and pour 5 grams of garlic sauce on the top of each loofah.
2. Wash the pebbles and bake in an oven at 200°C for 3 hours until hot. Take out 7 pebbles and put them at the bottom of the bucket, spread 30 grams of lemongrass on top, and then put in the loofah segments to walk the vegetables.
Garlic sauce preparation:
1. Wash and peel 500 grams of ginger, chop into puree; Peel 2000 grams of garlic, pat flattened, half chopped into puree, half cut into dices.
2. Mix garlic and ginger well, add 120 grams of scallion oil, 90 grams of oyster sauce, 45 grams of Maggi umami juice, 45 grams of spicy fresh sauce, 20 grams of salt, 15 grams of chicken essence, 15 grams of monosodium glutamate, and 10 grams of sugar.
Yellow pepper sauce baked with aolong
Ingredients:
1 swimming red dragon 1.5 kg.
Accessories:
Garlic, shallots, ginger balls, green onions, and fresh sand ginger are appropriate.
Seasoning:
Homemade yellow pepper paste, chicken powder, flavored powder, corn starch, sugar to taste.
Production:
1. Chop the lobster, add a little chicken powder, sugar, flavor powder, corn starch, marinate to taste, and set aside.
2. Heat the pan, pull the oil of the lobster and the ingredients separately (but do not need to fry and color), that is, put it into the casserole, spread the lobster, pay attention to the meat side up, and then evenly spread the yellow pepper sauce.
3. Bake the casserole on high heat for 15-20 minutes, the specific time depends on the size of the lobster, open the lid and sprinkle the green onion when the lobster is ripe, re-cover, pour cooking wine along the edge of the lid, and then open the lid and serve on the table.
Vanilla mango flavored chicken
Ingredients:
1 Qingyuan chicken.
Distribution:
2 red peppers, 10 grams of diamond-shaped ginger slices.
Seasoning:
15 grams of salt, 15 grams of chicken essence, 5 grams of monosodium glutamate, 15 grams of light soy sauce, 15 grams of flour, 15 grams of corn starch, 20 grams of rice vinegar, 10 grams of chili powder.
Production:
1. Qingyuan chickens are slaughtered, washed and all bones removed.
2. Cut the chicken into small pieces of similar size and marinate with rice vinegar and other seasonings.
3. Pour oil into the pan and bring the oil to 8%.
4. Pour in the marinated chicken pieces, fry the chicken pieces until golden brown and remove them.
5Put a little oil in a pot, pour in ginger slices, chili flakes, add the fried chicken, and stir-fry until fragrant.
6. Pour in chili powder and other seasonings, stir-fry twice and then remove from the pan.
7. Put in the egg shell and yolk made using molecular technology and put on a plate.