Angus brine buffalo steak
Ingredients:
Beef steak: 1~6 pieces.
Brine Production:
Ingredient:
1 old chicken, 3 catties of keel, 1 catty of pork skin, 0.5 catties of fresh ginger, 3 taels of fresh lemongrass, and 10 catties of boiled water.
Flavouring:
Half a bottle of rose dew, half a bottle of brandy, half a bottle of peanut butter, 400 grams of flavored powder, 2 sticks of Donggu soy sauce, 2 taels of salt, 150 grams of beef juice, 80 grams of sesame paste, 200 grams of red sugar, 1 bottle of barbecued pork sauce, 1 bottle of pork rib sauce.
Fried scallion oil:
3 taels of coriander, 2 taels of green onions, 3 taels of onions, 2 taels of garlic, 3 taels of fresh sand ginger, star anise, bay leaves, bean buttons, cumin, white seeds, 2 taels each, 3 catties of soybean oil.
Make:
1 or 6 fresh beef ribs, put the beef ribs into the water to float away the blood, float until the blood water is clean and put in the adjusted brine, boil the brine on high heat, turn to low heat and cook slowly for about 1 and a half hours, use chopsticks to insert it into the meat without effort, you can turn off the fire and take out the knife and put it on the plate, with an appropriate amount of homemade black pepper juice to decorate the flowers and plants.
Roasted sea cucumber with chili peppers
Raw material:
200 grams of sea cucumber skin, 100 grams of green onions, 250 grams of screw pepper pieces.
Ingredients:
50 grams of green onions, 12 grams of ginger, 30 grams of garlic, 50 grams of salad oil.
Seasoning:
40 grams of abalone sauce, 15 grams of oyster sauce, 20 grams of scallion oil, 1 gram of pepper, 15 grams of dark soy sauce of chicken rice, 20 grams of sugar, 350 grams of water.
make
1. Change the sea cucumber according to the specifications and then fly to the water to remove the fishy for backup, and change the auxiliary materials and small materials for backup;
2. Heat the oil, add the green onion and fry until golden brown, remove and set aside, put the screw pepper into the pot and dry until the skin is pasted and there is no water, then remove and set aside;
3. Heat the oil, add the small ingredients and stir-fry until fragrant, add the processed main and auxiliary materials, put the sea cucumber into the seacucumber after the seasoning boils until the juice is collected, thicken and then add the scallion oil and put it on the plate.
Honeycomb crispy shrimp
Raw material:
500 grams of fresh shrimp, 100 grams of clear noodles, 100 grams of cooked lard, 4 salted egg yolks, 20 grams of green onions, 15 grams of ginger, 1 gram of egg white, appropriate amount of edible flowers and plants, salt, monosodium glutamate, chicken powder, appropriate amount of pepper, 1 pack of salad dressing, 30 grams of lard, 10 grams of corn starch.
Make:
1. Remove the skull of the shrimp, remove the shrimp line, clean it, absorb the water with a towel, chop it into shrimp glue with the back of a knife, put the shrimp glue into a basin and add lard foam, salt, pepper, monosodium glutamate, chicken powder, stir vigorously, add egg white, corn starch, stir evenly and set aside.
2. Steamed and rolled out the salted egg yolk into pieces, add lard to mix the noodles, pour boiling water and stir evenly, pour in the salted egg yolk and stir evenly, knead it into a smooth ball, divide it into small agents, olive into a skin, wrap it in the beaten shrimp gelatin, knead it into a smooth ball, and set aside.
3. Add the net pot to the heat to make it hot, put in the shrimp balls, fry them over low heat until the shrimp meat is mature, the color is slightly yellow, and the oil temperature rises to 7 into the shrimp balls, and fry them for 10 seconds, until the color is golden and the oil is taken out to control the oil, put on a plate and decorate, and serve with salad dressing.