Huadiao wine black pork cake steamed cream crab
Ingredients: 1 Loose leaf crab
Excipients: Iberian black pork 500g
Ingredients: 10g chopped shallots
Seasoning: Maggi stew Handmade meatloaf marinade
Production:
1. Take a container and steam the recipe in the Maggi stew into a steamer for 30 minutes.
2. Chop the black pork into minced meat by hand, mix the Maggi handmade meatloaf marinade well, and take 150g of meatloaf to pad the chassis;
3. Clean the pine leaf crab, change the knife and put it in, / sailor delicacies / steam for 8 minutes, sprinkle with chopped green onion and stir-fry in hot oil;
4. Serve with a glass of Maggi stew 150g and pour it in.
Maggi Sauce Sauce: Oyster stir-fried soy sauce 15g, Huadiao wine 450g, sugar 40g, salt 12g, shiitake mushrooms 6g, ginger 5g, wolfberry Codonopsis 2g, water 45g
Handmade meatloaf marinade: 20g of fried fresh soy sauce with oysters, 50g of water chestnut white, 25g of soaked shiitake mushrooms, 4g of salt, 3g of monosodium glutamate, 1 egg white, a pinch of pepper
Crispy crayfish
Raw material:
20 crayfish and shrimp tail meat, 150 grams of peeled fresh edamame rice, 100 grams of screw pepper, 10 grams of chopped Huoxiang, 5 grams of ginger rice, 5 grams of garlic, 15 grams of almond slices, 30 ml of vegetable oil, flour, baking powder, chopped chives, corn starch, egg white, chicken broth, salt, monosodium glutamate, salad oil
Production:
1. Put the fresh edamame rice into a juicer, add 200ml of water, squeeze it into refried beans, pour it out and set aside.
2. Wash and drain the crayfish and shrimp tail meat, squeeze out the water, dry the excess water with a clean towel, add a little salt to the basin and marinate it slightly to make it have a bottom taste, then put in an appropriate amount of egg white, cornstarch and mix well, and finally add a little oil to grasp and mix evenly and let it stand for a while.
3. Boil the oil in the pot to medium oil temperature, add the screw pepper and pull the oil, immediately chill it with ice water, remove the skin and seeds, and pound it into a green pepper puree.
4. Heat an appropriate amount of oil in a clean pot, add the smooth oil of the shrimp tail meat with good pulp, and set aside.
5. Heat the pot on the heat, pour in vegetable oil and heat it, add ginger rice and garlic rice and stir-fry until fragrant, then add green pepper puree and bean paste and stir-fry until fragrant, add shrimp tail meat, chopped Huoxiang, chicken broth, salt and monosodium glutamate and stir well, put it on a plate after hooking the thin thickener, and sprinkle in the almond slices.
6. Mix the flour, cornstarch and an appropriate amount of salt, add water and knead well, then add baking powder, chopped chives and an appropriate amount of salad oil to knead into a dough, and roll it out into a round pancake after the agent.
7. Before leaving, put the salad oil in the pot and burn it to 180 °C, fry the pancakes into hollow shortbreads, remove the drained oil and put it on the plate, and then serve it with the fried green sauce bean paste and crayfish meat.
Internet celebrity grilled pig's trotters
Ingredients: 1 pig front hoof
Excipients: 20 grams of ginger, 20 grams of green onions, 10 grams of chopped green onions
Seasoning:
60 kg of broth, 500 grams of Haoji Malashi Sichuan Flavor Juice, spices (1 monk fruit, 25 grams of cinnamon, 25 grams of star anise, 20 grams of Sannai, 20 grams of Angelica dahurica, 20 grams of thyme, 13 grams of cloves, 4 taels of green peppercorns, 4 taels of red peppercorns, 100 grams of dried chili peppers), 300 grams of salt, 250 grams of Haoji chicken essence, 500 grams of oil, 10 grams of chili noodles, 5 grams of cumin
Production:
1. Stir-fry the spices in the pot with oil, wrap the spices, add the broth, boil for 6 hours, add salt, Haoji chicken essence, and Haoji spicy Sichuan flavor sauce to make brine (30 catties of pig's trotters can be marinated at a time)
2. Put the pig's trotters into the pot and add ginger and shallots to boil water and remove them: marinate them in a brine pot for 1.5 hours, simmer for 30 minutes, remove them and let them cool;
3. Roast the pig's trotters in the charcoal fire until the skin is bubbly, sprinkle with chili noodles, cumin and chopped green onions.
Soybean herring
Raw material:
1 herring, laba beans, ginger slices, green onions, chopped green onions, spices, sprouts, sesame, pot, cooking wine, salt, chicken essence, sugar, and chili oil
Production:
1. Slaughter the herring and cut it in half, add ginger slices, green onions, and salt and mix well for 2 hours, and dry the water.
2. Boiled oil in the pot until it is 60% hot, fry the herring until golden brown, remove and drain the oil.
3. Stir-fry the sprouts in the net pot until fragrant, pour in an appropriate amount of chili oil, add laba beans and spices and stir-fry until fragrant, put the herring on low heat for 15 minutes, add cooking wine, chicken essence, sugar and evenly, and simmer until cool.
4. Cut the herring into strips, take 200 grams and put it on a plate, put it on the pot, an appropriate amount of fried laba beans, sprouts, sprinkle with chopped green onions and sesame seeds, and garnish slightly.
Stuffed pepper pork ribs
Raw material:
300 grams of pork ribs, 500 grams of fresh red pepper, 300 grams of glutinous rice noodles, 100 grams of sticky rice noodles, 15 grams of dried chili peppers, pepper seeds, ginger rice, garlic rice, coriander segments, refined salt, chicken essence, Sichuan pepper noodles, rice wine, light soy sauce, sesame oil, edible oil
Production:
1. Remove the stems of the fresh red peppers and wash them, and use a knife to cut them from the sides and dig out the pepper seeds. In addition, put 200 grams of glutinous rice noodles and sticky rice noodles into the container, add pepper noodles and refined salt and mix well, then stuff them into the hollowed out red pepper shell, put them into the pouring jar and ferment naturally for three days until they are sour and fragrant, take them out and put them in the steamer and steam for 10 minutes, take them out and wait for them to cool, and then cut a knife in the middle for later use; Cut the dried chili peppers into tubes; Put the remaining 100 grams of glutinous rice noodles into the container, add rice wine to prepare and dilute, and set aside.
2. Chop the pork ribs into small pieces, rinse and drain the water, put them into the prepared rice wine glutinous rice noodles, add refined salt and stir to starch, and marinate for 30 minutes.
3. Put the wok on the fire, put in the appropriate amount of cooking oil and burn until it is hot, then add the marinated pork ribs and steamed stuffed peppers, fry them until golden brown and crispy, and drain the oil.
4. Put a little oil in the pot and heat it, fry the chili pepper and pepper seeds in the cylinder until brown, add ginger rice and garlic and fry until fragrant, add the fried pork ribs and stuffed pepper, add refined salt, chicken essence, pepper noodles, light soy sauce and stir-fry evenly, pour in sesame oil, put it on the plate, sprinkle the coriander segment and decorate it slightly.
Fresh pepper eel segment
Raw material:
400 grams of eel segments, 100 grams of cucumber strips, 50 grams of cowpea segments, 50 grams of red pepper sections, 20 grams of fresh peppers, 40 grams of home-style bean paste, ginger slices, garlic slices, green onion sections, salt, cooking wine, monosodium glutamate, chicken essence, sugar, water starch, rattan pepper oil, cooked vegetable oil
Production:
1. After washing the eel segments, put them in a pot of boiling water with ginger slices, green onion knots and cooking wine to remove the blood, remove the blood, remove and drain. In addition, put the cowpea segments into a pot of boiling water and cut them off, take them out and drain the water.
2. Heat the cooked vegetable oil in the net pot, put in the ginger slices, garlic slices, and green onion sections to stir-fry until fragrant, add the eel section and stir-fry slightly, put in the red pepper section, flower pepper and home-style bean paste and stir-fry until fragrant, then add a small amount of water to boil, put in cucumber strips and cowpea segments, add salt, cooking wine, monosodium glutamate, chicken essence, and sugar until the water is dry, thicken with water starch, pour rattan pepper oil and push evenly, and put it on the plate.
Baked tenderloin
Production:
1. Cut the pork loin into strips 0.8 cm wide and 10 cm long. In addition, put the crispy fried powder, egg mixture and cornstarch in a bowl and mix into a whole egg batter for later use.
2. Mix an appropriate amount of water in a clean pot, add salt, sugar and balsamic vinegar to make a sweet and sour taste; After hooking the second-rate thickener, put it in a small bowl and sprinkle with chopped green onions to form a sweet and sour sauce and set aside.
3. Put the salad oil in the pot and boil it until it is hot, fry the potato strips until golden brown and crispy, take them out and put them on the hot iron plate to pad the bottom. Put oil in the pot and boil it until it is 50% hot, wrap the tenderloin strips in the whole egg batter, fry it in the pan until it is set, and then take it out after the oil temperature rises to 70% hot, then fry it in the pan until the surface is hard and crispy, take it out and put it on the iron plate, serve it with sweet and sour sauce, and finally pour the sweet and sour sauce on the tenderloin strips in front of the guests.