Cold mixed fish
This dish uses about two and a half to three pounds of grass carp, take the net meat oblique knife to cut large thin slices, because with sweet potato starch sizing, this layer of starch gelatinization becomes transparent and extremely elastic, so the poker-sized fish fillet, even if it is only 1 mm thick, will not break at all.
Production Process:
1, about two and a half pounds of grass carp to scale and wash, cut off the fish head, the sides of the fish meat off, the oblique knife cut into a thickness of about 1 mm, length and width of about 8 cm or so of large pieces.
2: Put the cut fish fillets into a bowl, add a little salt, monosodium glutamate and cooking wine into the bottom taste, let it sit for 5 minutes and wash it with water, absorb the water and add egg white to catch it, pour in the water starch (made with sweet potato starch mixed with water, can not be replaced by other starches) on the thin pulp.
3: Bring water to a boil in the cooking stove, add the fillets, and immediately remove them and soak them in ice water after they float.
4: When cooking, take the peeled cucumber and rub it into a thin slice on the bottom of the dish, fish out the smooth fish fillet and cover it, pour a spoonful of flavored water, drizzle with a layer of red oil and serve.
Preparation of flavored water:
Add 10 pounds of water to the barrel, add 500 grams of chives and ginger slices each, bring to a boil over high heat, turn to a low heat and boil for about 40 minutes, until the aroma is fully overflowed after the slag is beaten, when the temperature drops to about 40 ° C, add sugar, 100 grams of monosodium glutamate, 100 grams of salt, fully stirred until melted, after the juice is cold, then add 600 grams of garlic paste, 600 grams of umami soy sauce, 150 grams of Boryeong vinegar, 100 grams of Zhenjiang balsamic vinegar, stir well, take as you go, pay attention to full stirring before use.
Tribute pepper chicken
This dish is prepared with free-range rooster, fresh bamboo shoots and flower pepper oil, and the dish is spicy and fragrant.
make:
1: Slaughter the baby rooster and clean it, put it in a cold water pot with ginger and shallots, cook until it is just cooked, fish it out, let it cool and chop it into small pieces.
2, put the water fungus into the boiling water pot to boil a water, fresh bamboo shoots boiled thoroughly, fished into a basin of water to rinse, fished out and cut into pieces for use.
3: Mix the chicken nuggets, fungus and fresh bamboo shoot slices into a pot, add the cold chicken soup, salt, monosodium glutamate, green and red pepper festival and flower pepper oil, and sprinkle some cooked sesame seeds on the plate.
Bashbai lamb stew
In Xinjiang, Bashibai mutton can be said to be a "brand sheep" that everyone knows, it grows in the Barruk Mountains in the Tacheng region of Xinjiang, where the forest is undulating and the precipitation is abundant, which is an excellent pasture, and the Bashibai sheep is a well-known small animal breed cultivated after the hybridization of the local wild pan sheep and the herdsmen's domestic sheep, which has the characteristics of less fiber, low fat, tender meat and strong aroma.
Lamb stew cake eating rules from The Qitai County area, fresh lamb into a large iron pot braised, only put salt, pepper, green onion and ginger and other home-cooked spices, the rolled out cake directly on the lamb, buckle the pot lid and cook, after opening the lid with a knife to cut the cake into slices, immersed in the mutton soup and stewed with the lamb, fragrant. When the restaurant was launched, Wang Zhiguo improved it, rolling out the cake in advance and steaming it into slices, and then adding lamb to stew together when walking, and then the meat was fragrant with the cake after the pot was cooked.
Dough making:
Put ordinary flour in the basin, add salt, couma flour, eggs, add water and form a softer dough, form a dosage, roll out into 0.2 cm thick cakes, stack them together every five or six pieces (brush a layer of salad oil in the middle), steam in the steaming box for about 10 minutes, remove and uncover, each cake is one, cut into diamond-shaped pieces for later.
Coumarin powder:
Couma is also known as fenugreek, is a legume fenugreek plant, cooking to take its stems and leaves, seeds as condiments, aromatic, there is a little Sichuan root and caramel flavor aroma, the people in northwest China often break their stems and leaves or seeds into powder and mixed into pasta, can give flavor to flavor, enhance appetite.
Batch prefabrication:
1. Chop the front leg of the lamb into pieces.
2, put the canola oil on the hot, put in a handful of peppercorns and fry the incense, fish out, put in the leg of lamb and sauté until the oil is spit out, back to the soft, then add green onion, ginger, garlic, soaked meat spicy skin (cut into pieces) and stir-fry fragrantly, put the Donggu a pint of fresh soy sauce, salt, spice powder (cumin, mountain, pepper in the same proportion and beat into powder), add lamb bone broth without two fingers of raw materials, simmer for about 35 minutes after turning off the heat out of the pot, even the soup with ingredients divided into five parts for later.
Cooking process:
Heat the pot, pour in a stewed lamb, bring to a boil, add a sliced cake, cover the pot and simmer for about 3 minutes, at this time there is still a little soup at the bottom of the pot, sprinkle with coriander.