Fairy Palm Beef
Raw material:
1500g of high-quality beef brisket, 100g of fairy tofu.
Seasoning:
Ingredient A: 15g of green onion and ginger, 20g of cooking wine.
Ingredient B: 50g of spicy girl sauce, 50g of Pixian bean paste, 1 big ingredient (star anise), 5g of cinnamon, grass fruit, 5g of white cardamom, 15g of Dahongpao pepper, 3g of cumin.
Ingredient C: 15g of garlic, green pepper rings, and red pepper slices.
Other auxiliary materials: 3g of chicken essence, monosodium glutamate, salt, 100g of salad oil, 5g of wet starch.
Production process:
1. Cut the beef brisket into large pieces of about 200g, rinse with water for half an hour, put it in a pot, add cold water to boil, add Ingredient A after beating off the foam, change to low heat and cook for half an hour, then remove it and cut it into pieces of about 5cm.
2. Put 50g of salad oil in the pot, add Ingredient B and stir-fry until it is hot until it is 7, add 1kg of water, and boil the spices to bring out the fragrance. Pour the spice soup and beef brisket into the pressure cooker (the old style will not be able to control the heat), after the fire boils, you can see the steam, change to low heat for 20 minutes, and then remove from the heat and let it dissipate naturally. After the beef has cooled, change to 5cm square and 0.3cm thick slices.
3. Add the remaining salad oil to the pot, boil until it is hot, add C material and stir-fry until fragrant, add the beef brisket slices and fairy tofu (changed to wheat ear flower knife), add an appropriate amount of stewed beef brisket soup, boil for 5 minutes on low heat, add chicken essence and monosodium glutamate to taste, and finally wet the starch to thicken out of the pot.
Chef's Confidential:
1. When the pressure cooker presses the beef brisket, it should be naturally deflated, and the beef is still eaten with spices under high temperature and high pressure in this process.
2. The brisket must be cut into large pieces at the beginning, otherwise it is easy to lose moisture and become old when blanching.
Seared golden salmon cubes
Raw material:
30 grams of salmon, 100 grams of yellow breadcrumbs.
Seasoning:
3 grams of salt, 3 grams of black peppercorns.
Sauce recipe:
200 grams of pure mayonnaise, 100 grams of avocado, 150 grams of pineapple, 10 grams of mustard, 5 grams of lemon juice; Squeeze the juice of pineapple and lemon juice in a juicer, then puree the ripe avocado and add mayonnaise, mix well with mustard and serve.
Make:
1. Bake the breadcrumbs in the oven at 80 degrees for 1 hour and set aside;
2. Cut the salmon into 2 cm strips, add salt and crushed black pepper to taste, and grill with a musket until the skin of the fish turns white;
3. Cut the salmon into 2 cm pieces, wrap them in the seasoned salad dressing, and stick them with the toasted breadcrumbs. Decorative plates are sufficient.
Pickled pepper rabbit
Ingredient:
Rabbit, salt, cooking wine, ginger, green onion, dried chili, Sichuan pepper, garlic cloves, pickled ginger, pickled chili, green pepper, salt, monosodium glutamate, sugar, sesame oil, cooked sesame seeds.
Make:
1. Chop the freshly killed rabbit into small pieces, taste it with salt, cooking wine and ginger and shallots, put it into a hot oil pot, and quickly fry it until it is crispy on the outside and tender on the inside, locking the moisture of the rabbit meat.
2. Heat oil in a pot, add dried chili peppers, Sichuan pepper, garlic cloves, pickled ginger, pickled peppers, and green peppers to fry until fragrant, then pour in the fried crispy rabbit meat, quickly stir-fry a few times, and then add salt, monosodium glutamate, sugar, sesame oil to adjust the flavor and stir evenly, sprinkle cooked sesame seeds from the pot, and then put it on the plate.
Tips:
Freshly chopped pieces, quick code flavor, high oil temperature frying, and fast stir-frying, so as to achieve the taste requirements of crispy outside and tender inside.