Secret nut duck
Raw material:
Duck, cashew nuts, peanuts, walnuts, sesame seeds, maltose, ding candy, brine sauce.
Production
1. Take off the head, wings and buttocks of the duck, and put the duck body into the marinade (spiced, star anise, peel, bay leaf, white cardamom, kaempfer, etc.) and marinate. During the marinating process, the duck body should be turned from time to time to heat it evenly.
2. After cooling, the duck body is air-dried for about 1 hour. While waiting for the air to dry, mix the maltose and ding candy together, sit in hot water and stir to melt into a syrup.
3. Gently crack the cashew nuts, peanuts and walnuts with a rolling pin and mix them with sesame seeds. The dried duck is fried in 200 degrees of oil for five to six minutes, slowly forcing out the fat from the duck's skin
4. Apply the melted syrup to the surface of the duck, and sprinkle the crushed nuts evenly on the surface of the duck while the syrup is still soft, and then you can chop the pieces on the stage.
Flavored roasted pepper chicken
Raw material:
1 clean rooster (about 1500 grams), 330 grams of green two wattle chili peppers, 120 grams of red millet peppers, 50 grams of ginger, 10 grams of garlic cloves, 15 grams of dried green peppercorns, 10 grams of dried red peppercorns, 10 ml of chicken juice, 40 grams of shallots, salt, chicken essence, monosodium glutamate, sugar, pepper noodles, pepper noodles, beer, corn starch, spicy fresh sauce, Maggi fresh soy sauce, Yipin fresh soy sauce, vegetable oil.
Method:
1. Chop the clean rooster into small pieces and control the moisture. Then put the chicken pieces into a basin, add an appropriate amount of salt, pepper noodles, beer, corn starch, grasp well and let it taste.
2. Put the green two vitex peppers and red millet peppers on low heat for a while, and after they are burned into roasted peppers, cut them into sections with an oblique knife on the board and put them into pots respectively. Peel the old ginger and cut it into two thick strips; Cut the shallots into pieces and set aside.
3. Take a total of 30 grams of roasted green and red millet peppers, cut them into pieces with a knife on the cutting board, and put them in a basin. In addition, pour an appropriate amount of spicy fresh sauce, Maggi fresh soy sauce and Yipin fresh soy sauce into the net basin in turn, with a ratio of 1:1:1, and mix well into a "three-in-one" compound sauce.
4. Pour vegetable oil into the net pot and cook until it is hot, take 750 grams of delicious chicken pieces and put them into the oil pot to stir fragrant, during which they put in shredded ginger, garlic cloves, dried green peppercorns, and dried red peppercorns to stir-fry until fragrant, and then add the roasted green two vitex chili peppers and roasted red millet peppers, and pour in the roasted green two vitex chili peppers and roasted red millet peppers that have been chopped in advance and stir-fry. After the raw materials in the pot are fried dry, add chicken essence, monosodium glutamate, sugar, pepper noodles, pepper noodles, and pour in 40 ml of "three-in-one" compound sauce and chicken juice to stir-fry to taste, and finally sprinkle some green onions and white pieces to put on the plate.
Illustrate:
The "three-in-one" compound sauce is prepared in advance, which not only speeds up the cooking speed in front of the stove, but also adds the compound flavor of the finished dish.
Pickled sour and spicy kelp knots
Ingredients:
2500 grams of kelp knots in water hair.
Boiling oil:
500 grams of cooking oil, 250 grams of garlic slices, 30 grams of Sichuan pepper, 30 grams of dried chili peppers.
Distribution:
250 grams of green millet spicy and 250 grams of red millet spicy. 500 grams of aged vinegar, 250 grams of steamed fish soy sauce, 250 grams of Weidamei soy sauce, 250 grams of sugar, 30 grams of chicken essence, 30 grams of monosodium glutamate, 30 grams of salt.
Method:
1. Use fresh kelp knots or salted fresh kelp knots, soak the kelp knots in water to remove the salty taste, control the moisture, and set aside.
2. Add an appropriate amount of water to the pot, put the kelp knot to boil over high heat, blanch the water for 2 minutes, and then quickly remove it.
3. Add 500 grams of cooking oil to the wok, add 250 grams of garlic slices, fry the garlic slices until the surface is golden brown, quickly add 30 grams of pepper and chili pepper, fry until the chili pepper section changes color and crispy, quickly pour it into the kelp knot while it is hot, mix well and quickly seal it with plastic wrap, and it can be eaten after two hours of marinating.
Tips:
The proportion of condiments is for reference only, especially the peppercorns and chili peppers when frying and mixing with oil, you can adjust the appropriate amount according to personal preference.