Steamed conger eel in black radish sauce
Ingredients: 180g conger eel (cut into 3.5 cm sections)
Excipients: 150 grams of pork rice, 15 grams of black radish sauce (chopped), 3 grams of shredded orange peel
Ingredients: 10 grams of shredded ginger, 10 grams of green onions, 3 grams of chopped green onions
Seasoning: 5 grams of steamed soy sauce
Marinade: 6 grams of soy sauce, 1 gram of chicken broth powder, 8 grams of minced ginger, 5 grams of green onion, pepper
0.5g dark soy sauce 3g Teochew preserved cabbage (chopped) 15g dried black radish (cut into large pieces) 20g salt
2 grams 3 grams of corn starch
Production:
1. Mix the pork rice with the marinade and spread it flat at the bottom of the plate with a thickness of 0.5 cm;
2. Remove the bones of the conger eel and wash it into pieces, add a little salt, pepper to marinate the base, put it on the pork rice, sprinkle the black radish sauce on the conger eel, sprinkle with orange peel, ginger and green onions, steam for 8 minutes, / sailor food / take out the green onion and ginger, pour the green onion with the oil, and steam the fresh soy sauce.
Black radish sauce: 30 grams of steamed fresh soy sauce, 20 grams of chicken essence, 800 grams of dried Xiaoshan radish, 80 grams of dark soy sauce, 160 grams of rock sugar, 50 grams of sesame oil Preparation, cut the dried Xiaoshan radish into thick shreds and rinse in cold water until there is no salty taste, about 2 hours; Add 800 grams of water to the pressure cooker, rock sugar, dark soy sauce, steam pressure for 2 minutes, open and add soy sauce and chicken essence over high heat to reduce the juice until the slurry, pour sesame oil and mix evenly; Cool and chop to make black radish sauce.
Lotus mushrooms and red ginseng mussels
Raw material:
50 grams of red ginseng mussels, 230 grams of lotus mushrooms, 30 grams of children's vegetables, garlic, salt, flavor powder, chicken powder, white vinegar, scallion oil, mustard oil
Production:
1. Thaw the red ginseng mussels, boil them in a pot of water, remove the meat, and cut them open. Tear the lotus mushrooms, boil them in water, remove them and drain them.
2. Wash the vegetables, change the knife to the back of a comb, put the salt in the pot and marinate for 2 hours, and after reaching the appropriate crispness, rinse off the salt.
3. Put the red ginseng mussels, lotus mushrooms, children's vegetables, white vinegar, flavor powder, chicken powder, scallion oil, mustard oil, and garlic into the flavor bowl and mix well, and serve on a plate.
Pepper-flavored bowl chicken
Ingredients: 50 grams of chicken hearts, 100 grams of chicken feet, 50 grams of chicken gizzards
Excipients: 60 grams of potatoes, 50 grams of lotus root, 50 grams of fresh bamboo shoots, 100 grams of green peppers, 50 grams of millet peppers, 30 grams of fresh green peppercorns, 30 grams of cooked sesame seeds, 30 grams of ginger, 30 grams of green onions
Seasoning:
50 grams of Haoji pepper spicy Sichuan flavor sauce, 10 grams of Haoji chicken essence, 30 grams of Haoji rattan pepper oil, 3 grams of salt, 10 grams of cooking wine, 2 grams of pepper, 1000 grams of fresh chicken soup
Production:
1. Wash the ingredients into the pot, add water, cooking wine, pepper, ginger and shallots, cook and cool thoroughly, slice them and string them with bamboo skewers;
2. Add fresh chicken broth, Haoji pepper spicy Sichuan flavor sauce, Haoji chicken essence, salt, Haoji rattan pepper oil, green pepper rings, millet pepper rings, and fresh green peppercorns to mix well into a bowl chicken base, sprinkle with cooked sesame seeds;
3. Put all the skewers into a basin and soak for half an hour until the flavor is absorbed.
Feitian Moutai cooked drunk crayfish
Raw material:
12 crayfish, 400 ml of seafood light soy sauce, 40 ml of dark soy sauce, 50 ml of Maggi fresh, 300 grams of rock sugar, 500 ml of Guyue Longshan, 50 ml of Feitian Moutai, 20 ml of brandy, Sichuan pepper, star anise, bay leaves, tangerine peel, ginger, and green onions
Production:
1. Bake ginger and green onion knots for 15~20 minutes; Clean the crayfish, put it in a pot of water and cook, remove it and drain it for later use.
2. Put rock sugar into the pot, add 500ml of water to dissolve, put pepper, star anise, bay leaves, tangerine peel to boil, add seafood light soy sauce, dark soy sauce, Maggi fresh, Guyue Longshan, Feitian Moutai, brandy and mix thoroughly, put in the pot, put in the cooked crayfish and soak for 4 hours, remove and put it into the sashimi ice tray, and garnish it slightly.
Crispy and sour pork yellow throat
Raw material:
300 grams of pork yellow throat, 50 grams of Laotan sour pickled chili rings, 20 grams of chopped pepper, 30 grams of pickled ginger, 30 grams of leeks, 30 grams of millet pepper section, 30 grams of minced garlic, 3 grams of salt, 5 grams of chicken essence, 5 ml of aged vinegar, 3 ml of spicy fresh sauce, 50 ml of rapeseed oil
Production:
1. Clean the yellow throat of the pig and cut it into thick strips, put it in a pot of boiling water, remove and drain the water. In addition, cut the leeks into sections and set aside.
2. Heat the pot, heat the rapeseed oil, add the chopped pepper, pickled ginger, millet pepper, minced garlic and Laotan sour pickled chili rings and stir-fry until fragrant. Then add the yellow throat shreds that have been boiled in water and stir-fry, add salt, chicken essence, aged vinegar and spicy fresh sauce to taste, sprinkle in the leek segments and stir-fry evenly.
Spicy chicken feet
Raw material:
600 grams of chicken feet, 200 grams of snow peas, 300 grams of potato strips, 60 grams of celery, 50 grams of onion pieces, 30 grams of red pepper pieces, 50 grams of bean paste, 50 grams of glutinous peppers, ginger slices, garlic slices, green onion sections, star anise, cinnamon, bay leaves, cooking wine, salt, monosodium glutamate, chicken essence, sugar, light soy sauce, fresh soup, cooked vegetable oil
Production:
1. Clean the chicken feet, put them in a pot of boiling water with ginger slices, green onion knots and cooking wine, take them out and drain the water, and then fry them in a hot oil pan until the surface is golden and foamy, then take them out and drain the oil. In addition, put the snow peas in a basin of warm water to soak and rise, then wash and set aside.
2. Heat the cooked vegetable oil in the net pot, add ginger slices, garlic slices, green onion sections, star anise, cinnamon, bay leaves, bean paste, glutinous pepper and stir-fry until fragrant, mix in the fresh soup to boil the flavor, and then put in the fried chicken feet, soaked snow beans and potato strips, add cooking wine, salt, monosodium glutamate, chicken essence, sugar, light soy sauce and burn until cooked and flavorful, pour it into the stewed pot with celery knots, onion pieces, and red pepper pieces, and light the fire on the table to eat.
Braised pork in a pot
Production:
1. Put the pot into the oil pan and fry it until fragrant, remove it and put it on a plate for later use.
2. Cut the pork belly into pieces, put it in a rice soup pot and cook for 8 minutes, then remove it and control the water. Take the mash water, red vinegar and maltose into a basin and mix thoroughly, put the meat pieces in and mix well, then fry them in the oil pan until they are colored, then take them out and drain the oil for later use.
3. Bring the fresh soup to a boil in the pot, add the green onions, ginger, sugar and an appropriate amount of salt, put in the meat pieces and simmer thoroughly and pour them out.
4. Heat a little oil in the pot, fry the dried chili peppers, green pepper rings and garlic slices until fragrant, then mix in the fresh soup and put in the simmered meat, then add sugar, vinegar, dark soy sauce and pepper to burn the flavor, and finally hook the pot and pour it on the pot.