Beef tenderloin cup with jam
Peculiarity:
The shape is beautiful and the taste is smooth.
Raw material:
150g beef tenderloin, 2 apples.
Seasoning:
5 grams of monosodium glutamate, 3 grams of soy sauce, 5 grams of oyster sauce, 15 grams of fresh jam.
Method:
1. Use a carving knife to dig out the apple flesh and cut it into 1.5 cm square pieces, and carve the apple into a container for later use.
2. Beef tenderloin sizing (10 grams of corn starch, 2 grams of salt) and diced apples are lubricated in a hot oil pan, stirred with seasonings, and divided into apple containers with a spoon.
Comments:
This dish is an innovative dish that combines Shanghainese cuisine and Cantonese cuisine. Beef tenderloin is usually cooked with oyster sauce and black pepper, and this dish uses jam to cook beef tenderloin, which is really innovative.
Sesame chicken with tangerine peel and pepper
Raw material:
Black chicken, yam, celery, pickled ginger, sesame pepper, dried chili, tangerine peel, green onion, ginger, starch, bean paste, cooking wine, aged vinegar, soy sauce, oyster sauce, pepper, sugar.
Production:
1. Wash the black chicken and cut it into pieces, cut the yam with a hob, cut the celery into small pieces, and slice the pickled ginger for later use;
2. Add soy sauce and oyster sauce to the black chicken nuggets, mix well and marinate;
3. Heat the oil in the pot and stir-fry the black chicken pieces over medium heat, then pour out the excess oil, add the pickled ginger, green onion segments, and bean paste and stir-fry together;
4. Then add sesame pepper, cooking wine, and water to the pot to cover the black chicken, slowly cook it over medium heat until it is eight mature, add pepper, oyster sauce, and soy sauce to enhance the flavor and color;
5. Pour oil into another pot and fry the yam segments, then put them out for later use;
6. Add starch and sugar to a spoonful of aged vinegar to make a sauce;
7. Leave a little oil in the pot and stir the dried chili peppers to bring out the fragrance;
8. Add a large amount of minced tangerine peel and ginger before the black chicken comes out of the pot, then stir-fry the yam and celery segments into the pot together, and finally add the sauce, put the fried dried chili peppers into the pot and stir well.
Double-flavored fish rice
Peculiarity:
The fish and rice are fragrant and springy, and they are eaten together with the black truffle known as black gold, which is fragrant and has an endless aftertaste.
Raw material:
1 osmanthus fish (1000g) take 500g of net meat.
Accessories:
2 cucumbers, 20g wolfberry, 100g spring shoots, 30g black truffle.
Seasoning:
5g of black truffle oil, 2 tablespoons of conpoy water, 40g of water, a little cornstarch.
Marinade:
1 1/2 tsp salt, 1/2 tsp sugar, 4 egg whites, 50g corn starch.
Method:
1. Cut the osmanthus fish meat into the size of rice grains, soak it in water to remove blood stains, control drying, and absorb water with a towel.
2. After the fish is added to the marinade until it is gelatinized, it is sealed with plastic wrap and refrigerated in the refrigerator for 2hrs.
3. Heat the oil to 100 °C, put in the fish meat and quickly break it up to make its particles distinct, remove it until it is 8 mature, control the drying and filter the oil.
4. Boil water, scallop water and green bamboo shoots in a clean pot, add seasonings, thicken with cornstarch, pour in fish and rice and stir-fry evenly.
5. Take out half of the fried fish and rice and put it on a plate and garnish with wolfberries.
6. Stir-fry the remaining fish and black truffle together, and pour in the black truffle oil when the pot is raised, and place it on the side to shape.
Tips:
1. The marinated fish must absorb the water and let it fully absorb the protein in order to have a feeling of elasticity.
2. The oil temperature should not be high when the fish is too oily, otherwise the fish will become old and affect the taste.
3. The time of frying fish and rice must be well controlled, too long will cause the meat to be rough and tough.