Steamed salted chicken with fresh imperial sauce
Peculiarity:
The taste is salty and fresh, and the flavor is unique.
Raw material:
One piece of three yellow chickens weighs about 1 kilogram, and 10 grams of shredded green onions, shredded red peppers, and coriander.
Seasoning:
200 grams of fresh imperial juice, 10 grams of salt, 10 grams of monosodium glutamate, 15 grams of cooking wine, 20 grams of green onion and ginger, and 50 grams of salad oil.
Batch preparation method of fresh imperial juice (in units of 50 servings)
Raw material:
750 grams of shrimp oil marinade, 1100 grams of acute sauce, 1300 grams of light soy sauce, 600 grams of fish sauce, 400 grams of fine rice wine, 200 grams of sesame oil, 2 kg of clear soup, 10 grams of monosodium glutamate and black pepper, 500 grams of whole pepper, parsley and shallots.
Method:
Put the above ingredients in a pot and boil for 30 minutes over low heat, and then serve.
Directions:
1. Slaughter and cure the three yellow chickens, add salt, monosodium glutamate, cooking wine, green onions, and ginger and marinate for 30 minutes.
2. Steam the marinated three-yellow chicken for 40 minutes.
3. Put the steamed chicken on a plate, sprinkle shredded green onions, red pepper and coriander on top, and rinse it with 70% hot oil to bring out the flavor.
4. Then pour the fresh juice over and serve.
White meat in a casserole
Raw material:
100 grams of pork belly, 300 grams of Northeast sauerkraut, 25 grams of shredded shiitake mushrooms, 15 grams of golden hook sea rice, 10 grams of green onions, 10 grams of shredded ginger.
Seasoning:
10 grams of steamed fresh soy sauce, 15 grams of concentrated chicken juice, 20 grams of lard, 4 grams of salt, 6 grams of chopped white pepper, and 900 grams of second soup.
Make:
1. Cut the sauerkraut into shreds and boil water, let it cool for later use, peel the pork belly, and cut it into long and short slices according to the size of the casserole;
2. Put lard, shallots, ginger and sauerkraut in the pot and stir-fry, add seasonings to taste and boil, pour into the casserole, put shredded mushrooms and sea rice to boil, lay out the pork belly slices, and cook until the meat slices are ripe;
3. When serving, you can follow the dipping dish (leek flower sauce, red bean curd, garlic paste).
Custard sauce with coarse grains
Instead of the traditional coarse grains, this dish is steamed and mixed with homemade custard sauce to create a sweet and soft mouth, which is loved by ladies and children alike.
Raw material:
100 grams of yellow sweet potatoes, 100 grams of purple potatoes, 100 grams of taro, 30 grams of walnuts, 30 grams of strawberries.
Seasoning:
Custard sauce 150 grams.
Make:
1. Wash the yellow sweet potato, purple sweet potato, and taro respectively, peel them, change the knife into large cubes, and put them in the steamer for 20 minutes;
2. Take it out, let it cool, wrap it in custard sauce, put it on a plate, sprinkle walnuts and strawberries, and serve it.
Taste: Sweet.
Preparation of Custard sauce:
Beat the egg yolk with salad oil, pour in half a bottle of cream, half a bottle of Kraft wonderful sauce, 2 packets of salad dressing, 3 lemons (take the juice), 10 grams of sugar, 5 grams of white vinegar and mix thoroughly.
Technical key: When making custard sauce, a small amount of egg yolk and salad oil should be added, otherwise it will be easy to break up, and the salad oil and egg yolk are easy to separate.