Tin foil beef
Raw material:
750 grams of beef face meat, 100 grams of shredded onion, 15 grams of chopped coriander, 15 grams of chopped green onion, 20 grams of chopped peanuts, 100 grams of chopped red pepper, 15 grams of barbecue sprinkles, appropriate amount of butter and brine.
Make:
1. Peel and clean the beef cheek, marinate in a brine pot, remove and cut into slices about 3 coins thick, then put it on a baking tray and sprinkle a layer of butter evenly with crushed butter.
2. Preheat the oven temperature to 260°C, put it in a baking tray and bake for 10 minutes, take it out and sprinkle it well, put it in the oven again, bake for 1 minute, take it out, sprinkle in chopped peanuts, chopped red pepper, chopped coriander and chopped green onion and mix well.
3. Make a bowl with aluminum foil, pour in the roasted rain flower stone, sprinkle with shredded onion, load the roasted beef, and then put the aluminum foil bowl on the cow's head and serve it.
Illustrate:
1. The roasted rain flower stone can not only keep the food warm, but also stimulate the fragrance of the seasoning.
2. The barbecue sprinkler is made by mixing chili powder, cumin powder, pepper powder and some other spice powders and cooked sesame seeds.
Bad peony fish
The unique shape of the "peony fish" is named because it resembles a peony flower. The fish meat and the filling are fresh and tender, and the flavor is seasoned with lees, the color is white and bright, the taste is extremely delicious, and there is a strong flavor of lees. It is often used at high-end banquets.
Raw material:
300 grams of monkey fish (with skin), 50 grams of pork fat, 50 grams of chicken stock, 2 grams of minced fresh green beans, 2 grams of cooked minced ham, 4 grams of refined salt, 2 grams of minced shiitake mushrooms, 10 grams of lees, 25 grams of green onion and pepper Shao wine, 1 gram of monosodium glutamate, 150 grams of clear soup, 15 grams of wet starch, 2 egg whites, 1 gram of minced ginger, 1.5 grams of minced green onion, 500 grams of white oil, 1.5 grams of minced garlic, white oil (about 70 grams).
Production process:
Cutting: Cut the fish into long pieces 7 cm wide, use a slope blade to form a 0.2 cm thick "clamp blade", about 12 pieces, and chop the pork fat into a fine puree.
Cooking:
1. Put the chicken ingredients in a bowl, add egg white (1), refined salt (2 grams), wet starch (5 grams) and stir well; Put the pork fat puree together with the minced mushrooms, ham, and green beans in a bowl and stir well to form a filling. Mix the lees with clear broth (30 grams) to force out the residue, add monosodium glutamate, refined salt (1 gram), and wet starch (5 grams) to make the flavor juice.
2. Spread the sliced fish on the board (the skin side is facing up), divide the filling into 12 parts, smear them on the fish slices, wrap the filling into a purse, pin it with a toothpick from the middle of the purse, and form a "peony flower". In another bowl, add egg white, wet starch and refined salt, mix thoroughly, and evenly spread on the opening above the "peony fish"; Put the frying spoon on the hot fire, pour in the white oil, burn to three percent hot, move to the slight fire, put the "peony fish" into the oil one by one, keep turning it with a hand spatula, fry it for about three minutes, take it out, gently pull out the toothpick, and then put it into the oil to fry for about half a minute, take it out, and put it neatly on the plate; Leave oil (50 grams) in the frying spoon and cook it until it is 60% hot, add green onions, ginger and minced garlic to fry the fragrance, then cook the lees juice, green onion pepper Shao wine, monosodium glutamate, and pour it on the "peony fish".
Colorful stir-fried shredded shrimp
Dish features: This dish is very suitable for the elderly and children, the color matching is very bright, it is also very jumpy, and the taste is also very light.
Raw material:
400 grams of shrimp.
Seasoning:
Ingredient A (8 grams of green onion and ginger water, 10 grams of egg whites, 7 grams of Maggi soup chicken juice, 20 grams of wet starch)
Ingredient B (8 grams of chicken juice for Miji small stir-fried fresh, Maggi soup for chicken juice, 2 grams of salt and pepper, 5 grams of cooking wine)
30 grams of green and red peppers, 5 grams of ginger and 5 grams of green onions.
Make:
1. Put the shrimp and Ingredient A together in a food processor to make minced shrimp.
2. Cut the green and red peppers, green onions, and fresh ginger into thin strips.
3. Put the minced shrimp into the piping tape, squeeze out the strips, and cook in water that is boiled to 70°C.
4. Heat the bottom oil, stir-fry the shredded chives and ginger, add the shredded shrimp and green and red peppers, add the B ingredient and stir-fry evenly, and pour the oil out of the pot.