Red dates simmer elbows
material
Ingredients: pork knuckle 2000 g, red dates 300 g.
Accessories: vegetable oil, ginger, green onion each appropriate amount.
Seasoning: 300 grams of rock sugar, 400 grams of sweet orange, Sichuan salt, cooking wine.
method:
1, pork knuckle deboned wash dry water, into the pot after the skin scraping off impurities, washed, the skin placed down on the vegetable pier, on the meat to cut cross flower knife, depth of 1/3 ~ 1/2 of the thickness of pork knuckle meat, put into the soup pot with ginger, green onions, cooking wine and Sichuan salt slightly boiled, when the blood stains and odors have been removed, fished out of the steaming bowl to set the bowl.
2: Wash and pit the dates and put them in a steaming bowl. Put the pot on the fire, put the vegetable oil to heat, add rock sugar (pounding) and fry, add water to boil to make sugar, scoop into the steaming bowl, steam for about 3 hours to get out of the basket when it is very soft, fish out the red dates, decant the juice into the pot, flip the pork knuckle into the plate, and the red dates are placed around it.
3: Put the pot on the fire, use the low heat to collect the juice until the color is red and bright oil, remove from the heat, pour the oil evenly, and spoon it on the plate and simmer on the elbow; the sweet orange is cut into semi-circular pieces, and placed around the plate for edge embellishment.
Goji berries tossed with spinach
material:
Spinach, goji berries, olive oil, salt, oyster sauce.
1. Wash the spinach and cut into sections;
2: Wash the goji berries, soak them in water for 15 minutes and drain;
3: Add water to the soup pot and boil, put the spinach of method 1 into boiling water and boil immediately drain the water;
4: Add olive oil to a wok and heat until slightly heated, pour in the goji berries and stir-fry slightly;
5, add salt and oyster sauce to recipe 3, and then add a tablespoon of water to boil, that is, oyster sauce sauce;
6: Drain the spinach on a plate and drizzle the oyster sauce over top of the spinach.
Double pepper ginger fried duck
1 duck, 750 grams of rapeseed oil, wild mountain pepper, pickled radish, pickled ginger 12 grams each, green and red pepper each appropriate amount, pickled red pepper 200 grams, beer bottle, broth 1000 grams, salt, chicken essence each appropriate amount, lotus root 20 grams.
Production process:
Step 1: Divide a free-range duck weighing about 4 and a half pounds, slaughter it, remove the duck head, wings and paws, and change the duck body into a 4 cm square block for later use.
Step 2: Add 750 grams of rapeseed oil to 70% heat, pour in duck pieces and stir-fry quickly, add wild mountain pepper, diced pickled radish, 12 grams of minced ginger, 15 grams of dried green and safflower peppercorns and stir-fry until fragrant.
Step 3: Pour in 200 grams of pickled red pepper (rinse with water before use) and stir-fry well, cook a little beer along the wall of the pot, add 1000 grams of broth, 30 grams of green millet pepper, add 10 grams of chicken essence, 10 grams of monosodium glutamate, 5 grams of cumin powder and heat for 90 seconds, pour in 20 grams of lotus blocks, 15 grams of ginger shredded until the soup is semi-dry, pour into the casserole, garnish a little green onion and go to the dish.
Step 4: Plating and decorating
Pickled Ginger:
Ginger 100 pounds without peeling, rinse with clean water, dry the surface water, pour into the jar, add cool boiling water immersion, add 5000 grams of salt, the right amount of old altar water, high liquor (adding white wine has two effects, the first is to promote the rapid fermentation of ginger, the second is to sterilize and prevent corruption) 500 grams, covered, sealed altar along the water marinated for about 3 days, ginger that begins to pantothenic acid, after 7 days of fermented enough, you can use.
Pickled red pepper:
Chaotian pepper 100 pounds into a knife into sections, 10 pounds of green head washed and cut into large pieces, dry the water together into the jar, add cold boiling water has not passed, add an appropriate amount of old altar water, put in 5500 grams of salt, 500 grams of high liquor, sealed and marinated for 15 days can be used. Chaotian pepper is full of spicy flavor, and the aroma of the head is strong. When marinating pickled peppers, adding the head can neutralize the spiciness, making it spicy with sourness, spiciness without choking.
Production key:
1, this dish pays attention to the urgent stir-fry, rapeseed oil must be burned to more than 200 ° C, under the duck nuggets after rapid stir-frying, duck skin shrinking and shaping, crispy skin, juicy inside, at this time the oil temperature is higher, be sure to stir-fry frequently to prevent paste pot.
2, the quality of peppercorns determines its dosage, the general quality is better, the taste of hemp is mellow with 10-12 grams, not more than 15 grams, otherwise the hemp taste is too heavy, it is best not to use inferior quality peppercorns, there will be bitterness.
3, if you use old ginger shreds, put about 15 grams, if you use ginger, you should increase the amount of appropriate amount, and ginger shredded ginger should be put into the pot when it is about to start, otherwise it is easy to rot in the pot after burning in the pot for a long time.
4, the firing process to add broth to collect the juice, because the addition of pickled ginger, pickled pepper, these ingredients are easy to stick to the pan, so you must keep stirring, but do not mix too fiercely to stir the raw materials.
5, the old tenderness of the duck also determines the length of the firing time, if this batch of ducks is older, the firing time should be longer, otherwise the chewing can not move, if the duck is more tender, the firing time is shorter, otherwise the duck is rotten, losing the tough taste of the tendons.