The sour soup is crispy in the mouth
Highlights: This dish is an improvement on the original taste, cooked in sour soup, with a sour, spicy and crispy taste.
Ingredients: 400 grams of rabbit belly, 100 grams of bean sprouts and green shoots, 5 grams of ginger and green onion.
Seasoning: 5 grams of cooking wine, 3 grams of pepper, 250 grams of red acid soup (put in the bottom oil, add the bottom oil, add the pickled ginger, pickled radish, pickled greens, pickled chili pepper and stir-fry, add ginger, green onion, garlic, three or five hot pot base, pour in the broth and boil, mix a little sugar, slightly boil and then beat the slag), green and red millet pepper ring 15 grams, sesame oil, pepper oil 5 grams each, balsamic vinegar 3 grams, green peppercorns 10 grams, monosodium glutamate 3 grams.
make:
1, bean sprouts, green shoots silk water bottom.
2. Take the rabbit belly and cut it into small pieces. Put the oil into the pot, put in the ginger and shallots to fry, put in the rabbit belly, stir-fry the cooking wine, pour the sour soup into the high heat and bring it to a boil (because the sour soup is added, so the heating time is not long, about 40 seconds or so, too long will make the rabbit belly old, chewing), adjust the MSG, pepper, cook balsamic vinegar, drizzle sesame oil and pepper oil on the plate.
3: Take millet pepper rings, green peppercorns and sprinkle them on the dish, and then pour 70% hot oil on the table.
Hair system of rabbit belly:
Take 2500 grams of rabbit belly and 300 grams of Chen Village Water, add water without passing, soak the rabbit belly and marinate for 30 minutes to take out. Put the rabbit belly into the pot, bring it to a boil over high heat, fish out the rabbit belly immediately after the water boils, and rinse it with fine running water.
Comments: The taste and collocation of this dish are good, but when making rabbit belly, we must master the ratio of time and water, and Master Yuan's operation is no problem. At the same time, the alkali taste must be cleaned after the rabbit belly rises well. Note that the time of rabbit belly heating can not be too long, so as not to affect the taste, so that the rabbit belly can not be chewed.
Shrimp balls with raw sauce
raw material:
200 grams of fresh shrimp and 100 grams of tomatoes.
ornament:
A few leaves of Brazilwood and a few red roe.
seasoning:
Salad dressing, sugar and white vinegar to taste.
Cooking oil:
Pomace oil, extra virgin olive oil
method:
1: Open the shrimp back, remove the shrimp line, wash and set aside.
2: Pat the shrimp into the powder, fry in the pomace oil until the outside is tender and tender, pour up the draining oil.
3: Slice the tomatoes, bottom of the stack, mix the salad dressing, sugar, white vinegar, extra virgin olive oil, and mix the fried shrimp together on the stack.
Steamed stinky tofu with homemade meat sauce
The stinky tofu used in this dish is collected from a farmer's family, because the fermentation time is short, there is only a faint odor, and the water content is large, and the texture is tender and delicious after steaming.
1, boiled pork belly sauce: put rapeseed oil in the pot to heat, according to the ratio of 1:1:1 into the pork belly minced meat, locally produced soybean sauce, altar incense chopped pepper stir-fry incense, down to the appropriate amount of minced garlic, ginger minced incense, adjust the chicken essence, sugar stir-fry evenly, simmer the aroma.
2: Change the stinky tofu into a 2 cm square piece, put every 17 pieces into a deep dish, pour 50 grams of pork belly sauce, sprinkle a handful of green peas that have been soaked in water, and send it to the steaming box for about 15 minutes when you walk.