State banquet Dong'an chicken
Ingredients:
1000 grams of Qingyuan chicken.
Ingredient:
10 grams of shredded dried pepper, 15 grams of shredded ginger, 10 grams of red pepper, 5 grams of green onion.
Seasoning:
10 grams of salt, 300 grams of rice vinegar, 5 grams of Sichuan pepper seeds, 5 grams of flavor powder, 2 grams of chicken powder.
Directions:
1. After slaughtering and washing, put the chicken in the soup pot and blanch it over low heat for about 5 minutes until the chicken is mature, take it out and let it cool, and untie the chicken for later use.
2. Heat rapeseed oil in a clean pot, add shredded ginger, Sichuan pepper and dried pepper, and stir-fry until fragrant.
3. Pour the chicken into the pot, add the rice vinegar seasoned broth, and simmer over low heat.
4. When the soup is thickened, add green onions and shredded red peppers, and then it can be removed from the pot.
Sauté double mushrooms in olive oil
Ingredient:
Crab mushrooms, white mushrooms, red peppers, black peppers, salt, sugar.
Method:
1. Crab mushrooms and white mushrooms are watered.
2. Add olive oil in a frying pan and fry until golden brown on both sides.
3. Add black pepper, salt and sugar and stir-fry evenly.
Fill the soup with lobster balls
Selling:
Borrowing from the pastry soup dumpling method, the lobster is pureed, stuffed into a thick soup jelly, and then fried until golden brown. Regardless of the shape or taste, it has the qualification of a hot-selling dish.
Raw material:
800 grams of red lobster meat, 300 grams of jelly in thick soup.
Seasoning:
200 grams of bread crumbs, 5 grams of salt and starch, 10 grams of egg whites, 1 kilogram of salad oil (about 50 grams), 1 wafer paper.
Make:
1. Beat the lobster meat into a blender, adding starch, egg whites and salt.
2. Cut the soup jelly into 3 cm square cubes, and bread a layer of wafer paper outside, then stuff it into the shrimp paste, form a ball, dip it in the bread crumbs, fry it in the pot, start to use four hot oil temperatures, and then slowly heat up to five or six percent hot, fry until golden brown, remove the oil, and then put it on the plate.
The essential:
Wrapping the soup jelly in wafer paper can prevent the stuffing from falling apart.