The old godmother steamed pork knuckle
The pork knuckle is changed from steaming to first marinated and then steamed, and the pork knuckle fully absorbs the sauce aroma of the brine and the fresh and spicy flavor of the dried yellow pepper during the marinating process, and the taste is fragrant.
Raw material:
1000 grams of fresh pork knuckles
Seasoning:
200 grams of brine, 100 grams of Lao Gan Ma tempeh, 5 grams of red pepper rings, and 5 grams of thirteen spices.
Production:
1. Remove the hair of the pig's knuckles, wash them, blanch them and put them into the brine, boil over high heat, turn to low heat and marinate for 50 minutes until the pig's knuckles are mature, take out the bones, cut them into pieces, and put them on a plate.
2. Drizzle the brine, add thirteen spices, Lao Gan Ma tempeh, red pepper rings, seal the plastic wrap, and steam in the steamer for 20 minutes.
Brine boiling:
Add 40 kg of water to the soup bucket, add 4 kg of old chicken nuggets, 5 kg of pork tube bones, 3 kg of beef leg bones, boil over high heat, turn to low heat and boil for 4 hours, then turn to medium heat and cook for about half an hour, filter the soup, add 1000 grams of light soy sauce, 500 grams of dark soy sauce, 400 grams of dried yellow pepper, 250 grams of Maggi fresh, 100 grams of star anise, 50 grams of cinnamon, 50 grams of grass fruit, 50 grams of white cardamom, 30 grams of cloves, 30 grams of bay leaves, turn to low heat and continue to boil for about half an hour until the brine is fragrant, add 300 grams of monosodium glutamate, 200 grams of salt, 100g chicken broth mix, simmer for about 10 minutes and use.
Black truffle Canadian scallops
Raw material:
Scallops, green beans, foie gras, black truffle, spinach and beetroot, lecithin.
seasoning
Cream, lemon juice.
method
1. Cook the scallops at 45°C for 10 minutes.
2. Put the green beans, spinach and cream into the machine and stir until pureed.
3. Foie gras, cream, black truffle, beat well into sauce.
4. Mix beetroot, lemon juice and lecithin into water and bubble with a blender.
5. Fry the scallops at low temperature and put them on a plate.
Dry pot sea bass
Raw material:
Koto sea bass 1 about 750.
Seasoning:
35 grams of cooking wine, 50 grams of lard, 20 grams of ginger slices, 15 grams of fried garlic slices, 3 kg of salad oil, 100 grams of soup, 20 grams of green garlic, 2 fresh red peppers, 30 grams of dry pot sauce, 500 grams of corn starch, 5 grams of water starch, 5 grams of salt.
Production:
1. Slaughter the sea bass, take the meat and change it into tiles, mix it with salt and pat the cornstarch, soak it in a hot oil pan for 5 minutes until the color is golden brown, and remove it for later use.
2. Cut the green garlic and fresh red pepper into 1-inch long segments;
3. Put the pot on the fire, boil the lard until it is hot, put in the ginger slices, green garlic segments, red peppers, fried garlic slices, dry pot sauce on low heat and fragrant, put the soup and fried crispy fish pieces, cook in cooking wine, thicken with water starch, stir evenly out of the pot and put it into a small iron pot to ignite the fire and serve on the table.