Shiso Daguan duck
Selling:
The color is red sauce, salty and slightly sweet, the sauce has a strong fragrance, and it is eaten with fresh perilla leaves, and the special fragrance is very attractive.
Raw material:
300 grams of duck breast, 100 grams of perilla, 50 grams of shredded green onion.
Seasoning:
45 grams of sweet noodle sauce, 20 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate, minced ginger, 5 grams of sesame oil, 10 grams of cooking wine, 50 grams of salad oil.
Make:
1. Wash the duck breast, cut it into 0.4 cm thick slices, add salt, 3 grams of monosodium glutamate, 20 grams of sweet noodle sauce, and marinate to taste.
2. Put the pot on the heat, put in the salad oil, burn until it is five or six percent hot, put in the marinated duck breast, slide until it is broken, and remove it for later use.
3. Put another net pot on the heat, add 10 grams of salad oil, stir-fry with minced ginger, then add the remaining seasonings (except sesame oil) and stir-fry until fragrant, add duck slices and stir-fry well, pour sesame oil and put on a plate, and serve with perilla leaves.
Comments:
Although this dish is called Shiso Daguan Duck, it does not reflect the characteristics of palace cuisine, on the contrary, its cost is very low, the choice is only a few yuan a pound of duck breast meat, and all the seasonings are also very cheap, of course the price will not be high. A lot of mid-range earners can accept it. The method of curling the meat with perilla is introduced from the south, and the unique flavor of perilla is perfect with the meat, and it is the favorite of petty bourgeoisie.
Mixed begonia pear blossom tripe
Ingredient:
180 grams of money belly, 80 grams of tang pear flowers, half citrus, 3 grams of minced garlic, 2 grams of Fujia sauce, 2 grams of millet pepper, 1 gram of chili oil, 2 grams of soy sauce, 2 grams of vinegar.
Method:
1. Blanch the flower bones of the pear blossoms in boiling water for one minute, and then rinse them with cold water for one hour to remove the astringency and set aside.
2. Slice the money belly and set aside.
3. Choose Fujia sauce, mix the prepared tangli pear flowers and money tripe into millet spicy, garlic, chili oil, soy sauce, vinegar and other seasonings, mix well and put on a plate, and then decorate with citrus.
Scrambled eggs with chili hawthorn
Ingredients:
300 grams of autumn pepper, eggs.
Seasoning:
Rapeseed oil, hawthorn powder, garlic, refined salt, monosodium glutamate, chives.
Make:
1. Remove the seeds of autumn peppers, smash them with a mallet, add hawthorn powder, minced garlic, refined salt, monosodium glutamate and a small amount of water, mix well, and put them in a cool and dry place for 3 days to become chili hawthorn.
2. Put the pot on the heat, pour in rapeseed oil and heat it, add the chili hawthorn and stir-fry it to bring out the fragrance, pour in the flavored egg liquid and then continue to fry into large thick slices, sprinkle with chopped green onions, turn it over evenly and put it on the plate.