Drunken pig's trotters
Drunken pig's trotters not only have high nutritional value, but also delicious and delicious, smelling fragrant and drunk, eating and wanting to eat, fragrant mouth can not forget the taste. The following is to teach you to make in the amount of 50 kilograms, and the amount of material can be scaled by the same time.
Raw materials: 50 kg of pig trotters (choose a neat size, fat and plump, fresh skin color of pig trotters or frozen pig trotters as raw materials, requiring no blood spots on the surface, no mildew, no burns. ）
Marinade recipe: 200 grams of peppercorns, 250 grams of ginger, 80 grams of large ingredients, 150 grams of cinnamon, 150 grams of sand kernels, 300 grams of monosodium glutamate, 1250 grams of salt, 750 grams of homemade sauce color. Homemade sauce recipe: 8 kg of water, 6 kg of sugar, 1 kg of vinegar, 1 kg of lard, 1 kg of rice wine.
Production Process:
1, blanched water to degreas: after the marinated pig's trotters are rinsed, put into boiling water and pre-cooked for 10 minutes, at any time to skim off the foam and dirt. When the time comes, fish out the control of the water.
2, colored frying: pig's trotters while hot coated with diluted homemade sauce color, dry and then fried in the frying pan for about half a minute, often turned over, so that it is evenly colored.
3, brine pot brine: after the brine pot is boiled on high heat, put in the seasoning to cook, and then put into the brine bag, the pig's trotters are placed in the pot layer by layer, to be boiled again, immediately switch to low heat, so that the temperature remains 90 ° C, the brine soup continues to bubble. Add rice wine, monosodium glutamate, salt, homemade sauce color, cover and simmer for 2-3 hours, during which time it is turned over once. (Recipe of brine: 50 kg of pig's trotters, 200 g of peppercorns, 250 g of ginger, 80 g of large ingredients, 250 g of cinnamon, 150 g of sand kernels, 300 g of monosodium glutamate, 1 kg of high liquor, 500 g of homemade sauce color, 1200 g of refined salt) After stopping the fire, first skim off the oil slick foam and carefully fish out the pig's trotters. Because the outer skin of cooked pig's trotters is very easy to break, it is necessary to keep the form intact as much as possible and let it cool.
Notes:
The method of recycling the marinade solution: the first time to marinate the pig's trotters, you need to put 3 times the seasoning of the recipe (the seasoning is pre-mixed with seasoning water, boiled for 15 minutes and then added), the second time put 2 times the seasoning, and then reduced to the proportion of the original recipe. The more times the marinade is used, the better the marinade. The marinade liquid should be stored in the cold storage by controlling the amount of water added, adding salt, making the color of the sauce, and maintaining a certain degree of salinity and color.
Grilled fish
Innovation: Grilled fish is generally used to braised, steamed or salted and then dried, rarely soaked in bad juice and then dried. The resulting flavor is one more bad flavor than the dried flavor of salted salt.
Flavor type: fresh and salty wine aroma, bad aroma is strong.
Ingredients: 200 g of dried fish.
Seasoning: MSG, rice wine 5 grams each, ginger, green onion 10 grams each.
Preparation Method: Dried fish with steaked skin, ADD MONOS, add rice wine, ginger, green onion, steam for 8 minutes on high heat until cooked, take out and plate.
Preparation method of dried fish: 500 grams of fresh grilled fish washed, cut 1 cm thick slices with a knife, soak in the juice for 5 hours, take out and dry in the sun (2-3 days of sun) can be.
The preparation method of fragrant sauce: put 10 grams of crushed star anise in a dry pot, 15 grams of fragrant leaves, 15 grams of cinnamon, stir-fry incense on low heat, add 5 kilograms of pure water, boil over high heat and pour into a bucket, add 3 kilograms of Shaoxing white fragrant rice, 8 bottles of Shaoxing rice wine, 50 grams of sugar osmanthus flowers, 30 grams of salt, 30 grams of monosodium glutamate, stir the above raw materials together, after cooling into the refrigerator for 5 hours, take out, use flour bags, wrap up the mixed ingredients and hang them with a rope, take a basin at the bottom, and the liquid filtered out from the bag will become a fragrant rotten juice.
Mao Feng filled soup fish bite sheep
The origin of the idea: fish bites sheep is the traditional dish of Anhui, fish and sheep combined with a lot of dishes, such as fish meat, mutton mixed stew soup, fish meat shredded, lamb shredded mixed stir-fry, etc., before the store has a dish is also wrapped with fish meat to make lamb into the shape of dumplings, or steamed or fried a lot, once saw the soup bag into the skin jelly taste is very good, I added skin jelly in the fish and lamb dumplings, and then added to the Huangshan Maofeng just listed, into the frying, the dish effect is very good, the entrance is more smooth and tender, increased the flavor of tea, the taste is richer.
Flavor type: crispy on the outside and tender on the inside, strong in tea flavor.
Ingredients: 1,000 grams of blackfish, 200 grams of lamb tenderloin, 20 grams of Huangshan Maofeng, 30 grams of frozen skin
Seasoning: Salt 12 g, MONOS glutamate 10 g, sugar 5 g, pepper 8 g, rice wine 20 g, vegetable juice 20 g, flour 250 g, corn starch 250 g, baking powder 3 g, salad oil 2500 g.
make:
1. Mao Feng is brewed with 80 degrees of water, and the tea leaves and tea juice are left separately.
2: Marinate the lamb tenderloin with 10 grams of rice wine, 4 grams of pepper and vegetable juice for 5 minutes, remove the peculiar smell, then chop into minced, mix with the skin and add 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 4 grams of pepper to taste, make a filling and set aside.
3: Combine flour, corn starch, baking powder, salad oil 10g, salt 5g, 400g water, mix into a crispy paste and set aside.
4, the blackfish to the head and tail, spine, skin cut into blades (in order to wrap the filling), with the remaining salt, monosodium glutamate, sugar, tea juice to slightly marinate the fish fillets for 5 minutes, and then use gauze to absorb the water (to waterproof too much to cause desizing), wrap into the filling into a dumpling shape, hang crispy paste, under 60% of the hot oil pan in medium heat frying until the outside is crisp, goose yellow.
5: Squeeze the brewed tea leaves dry, fry in 50% hot oil for 30 seconds on medium heat for 30 seconds until crisp, stir-fry in the frying pan, add the fried fish and lamb dumplings and turn them evenly, and garnish on the plate.
The key to production: crispy paste is the key, can not be too thick, otherwise the skin is very thick after frying is not good; it can not be too thin, otherwise it is easy to desizing. The thin thickness of the crispy paste is mastered after adjusting and slowly dropped with chopsticks.