Ginkgo biloba pen duck tongue
Peculiarity:
The color is brown and red, the shape is unique, the duck tongue is delicate, and the ginkgo biloba is fragrant. The bamboo cabbage heart is refreshing, suitable for both young and old.
Ingredients:
0.6 kg of duck tongue, 50 grams of bamboo sun, 0.5 kg of cabbage, 0.2 kg of ginkgo.
Seasoning:
60 grams of homemade sauce, 10 grams of fish pickled peppers, 10 grams of green and red peppers, 10 grams of ginger and garlic, 3 grams of monosodium glutamate, 2 grams of chicken essence, 2 grams of salt, 0.2 grams of sugar, 0.1 grams of red vinegar, appropriate amount of aquatic starch, 30 grams of Huadiao wine, 50 grams of green onions, appropriate amount of thirteen spices, 100 grams of vegetable oil, 150 grams of broth. 2 grams of pepper flakes.
How to make homemade sauce:
Lee Kum Kee Hoisin Sauce 5g, Garlic Sauce 5g, Red Milk 3g, Pork Ribs Sauce 2g, Sweet Noodle Sauce 6g, Zhuhou Sauce 2g, Carrot 10g, Coriander 8g, Onion 10g, Candid Pepper 6g Wash and stir-fry until fragrant. 6 grams of Maggi fresh, 150 grams of broth, set aside.
Production process:
1. Wash the duck tongue, take a wok and add water, ginger and shallots, and Huadiao wine to boil the duck tongue for half a second, remove the white part of the duck tongue, add homemade sauce and steam it in a steamer over high heat for 15 minutes.
2. Wash the bamboo sunflower and change the knife, wash the cabbage sum and fly the water in the boiling water pot until it is broken, then wear the cabbage sum in the bamboo sunflower into a wonderful pen shape, and the green and red pepper flying water will maintain its original color and set aside.
3. Take a wok and boil oil to 6 oil temperature, put fish fragrant pickled pepper, ginger and garlic fry until fragrant, add homemade sauce stock, put monosodium glutamate, chicken essence, sugar, Huadiao wine, pepper noodles, red vinegar and other good flavor to remove the slag, put the duck tongue ginkgo biloba by 2-5 minutes of bright oil when the pot is added thirteen spices and set aside, wear a good pen around the plate, duck tongue ginkgo biloba in the center, green and red pepper to do decoration.
Wild mushrooms, spinach, seaweed, tofu
Ingredient:
Tofu, spinach, white mushrooms, morels, salt, sugar, soup, dark soy sauce, chicken juice, corn starch.
Method:
1. Stir-fry the spinach at the bottom.
2. The tofu is fried and crispy, and the white mushrooms and morels are cut off.
3. Season the thick soup and add the mushrooms to thicken and remove from the pot.
Fish bubbles in a casserole
Ingredients:
Soak 400 grams of fresh fish.
Ingredient:
200 grams of shredded white radish, 5 grams of green onion knots, and 5 grams of ginger slices.
Seasoning:
10 grams of homemade sauce, salt, 3 grams, 2 grams of monosodium glutamate, 2 grams of chicken essence, 50 grams of rapeseed oil, 5 grams of cooking wine.
Homemade chili sauce:
Soaked 500 grams of red wild pepper, 500 grams of red bullets, 500 grams of pickled two wattles, 200 pickled ginger, 200 garlic seeds, 20 grams of Sichuan pepper, minced. Boil 1kg of rapeseed oil in a pot and boil, add the above chili peppers and boil for 5 minutes.
Directions:
1. Wash the fish bubbles, change the knife, boil the water in the pot and put the green onion knots, ginger slices, cooking wine, put the fish in the blanching water, blanch the white radish shreds and put it in the casserole, and set aside.
2. Put rapeseed oil on the pot and boil the homemade spicy sauce and fry until fragrant, put the fish to soak, and simmer in 500 grams of water for 2-3 minutes. Put it in a sand bowl and sprinkle with chopped green onions.