Golden sand garlic wings
Raw materials (batch): 5000 grams of Xinchang brand wings (about 28-32 pieces of 1 kg per bag of medium size), 25 grams of salt, 50 grams of cooking wine, 15 grams of red curd milk (into puree), 100 grams of Shanghai Flavor Good Beauty Garlic Powder, 75 grams of Jiale Xiang Fried Wrapping Powder (Spicy Flavor), 250 grams of Jiale Xiang Fried Wrapping Powder (Pesto Flavor), 50 grams of Chen Cun Feng Shui, 2000 grams of Salad Oil.
Ingredients (one serving): 50 g starch, 3 g of sea rice, dried scallops, green and red pepper rice, 3 g of flavored pepper salt, 200 g of breadcrumbs, 20 g of minced garlic.
Method:
1: Rinse the wings with water, fish out and marinate in The water of Jiachen Village for 30 minutes, rinse with running water for about 1 hour to control the dry water, add salt, cooking wine, red curd milk (into puree), Shanghai Flavor Good Beauty Garlic Powder, Jiale Xiang Fried Wrapped Powder (spicy flavor), Jiale Xiang Fried Wrapped Powder (Pesto flavor) And pickled for about 30 minutes.
Precision one: the traditional method of marinating with fresh garlic juice, although the garlic flavor is rich but bitter, the color is not easy to master, easy to blacken, there will be a bad garlic flavor after a long time of pickling, garlic powder can solve this problem very well, adding spicy fried powder Finished products will have a faint spicy taste to tempt the appetite, and the curd milk mud plays a role in color grading, and the finished product is golden yellow.
2, the pot on the heat to 60% heat, 12 pickled wings plus corn starch 50 grams, water to grasp the appropriate amount, the consistency of the paste to the wings hanging evenly, after grasping the paste in a linear shape can flow down as well.
3, the wings into the hot oil fried until the appearance has just solidified, immediately start the pot, even the oil together into the oil, at this time the chicken wings sink to the bottom, here is by the residual temperature of the oil to soak the chicken wings, when you see the chicken wings floating in the oil, indicating that it has been cooked, immediately pour the oil together into the pot on the fire, small heat fried to light yellow, crispy skin sometimes into the garlic, bread bran, with medium heat (too small bread bran greasy, too big is not easy to grasp and fried paste) fried to slightly yellow (color changes, to quickly start the pan to control the oil, early then the bread bran is not colored, slow then paste,), Quickly out of the pan, even the breadcrumbs and chicken wings together to control the oil (be sure to control the excess oil in the breadcrumbs).
Accuracy two: the wings are soaked in oil away from the fire rather than directly fried, and the internal juice is very full.
Precision three: the traditional practice is to fry the breadcrumbs in advance, the bread brans are cold when the dish is cooked, the cold bread brans and hot chicken wings are fried together, the two cannot stick together, and the magic here is precisely that the bread brans and chicken wings are ripe at the same time, the bread brans will stick well to the chicken wings, and the surface of the chicken wings will have a hairy feeling, and its crispness is greatly improved. Of course, the technical requirements for the chef will be correspondingly increased, and the production speed will be slightly slower, which is the price that must be paid for the pursuit of precision.
Precision four: cold bread chaff will be pricked after re-frying, which is why, in the traditional way, guests will have a large amount of bread chaff left on the plate after eating the dish, and my dish guests will be clean after eating, because this freshly fried bread chaff stirred in the white rice is particularly delicious, I have to deliver a bowl of white rice at the end of this dish.
Precision five: Bread chaff uses ordinary bread crumbs instead of real bread crumbs, which are cheaper but taste better.
4: Leave a small amount of oil in the pot, add the sea rice, dried scallops, green and red pepper rice, pepper and salt and sauté to make the incense, add the fried chicken wings and breadcrumbs and put them on the plate.
Pan-fried radish box
This dish selects Weifang radish, filled with Yantai leek vegetarian filling, hanging a thin layer of crispy paste, after frying the radish is more turquoise, leeks are extremely fresh, the outside is charred and crisp, salty and delicious.
Production Process:
1: Peel 400g of Green Radish in Weifang and cut diagonally into clip blades. Yantai leek 100 g chopped. Sauté 2 eggs in oil and chop them.
2: Add chopped leeks and egg crushes into the pot, add salt, monosodium glutamate, thirteen spices and sesame oil to mix well into the filling, and fill the radish slices.
3, crisp fried flour, corn starch according to the ratio of 2:1 evenly, add an appropriate amount of water and into a thin paste.
4: Heat the electric cake bell with soybean oil, hang a thin layer of paste on the radish box, put it in it, fry it over medium heat, take out the plate and serve.
Production key:
1, crispy paste do not adjust too thick, to be slightly thinner, hanging on the radish to present a hazy thin layer, after frying can reveal the turquoise of the radish.
2, when frying, the heat should not be too large, otherwise it is easy to paste.
3, be sure to choose Yantai leeks, it is more tender and fresh than local leeks. Because you need to wholesale seafood from Yantai every day to catch the sea, you can buy local leeks by the way.
Lollipop beef
Ingredients: shredded lettuce, soybean sprouts, beef fillet, monosodium glutamate, chicken essence, chicken juice, stir-fried fresh soy sauce, minced ginger, minced garlic, fine bean paste, knife cut chili pepper, water starch, pepper oil, sesame oil.
1: Heat the net pot with oil, add the lettuce shreds and soybean sprouts to fry the raw, and then put the pot into the bottom of the nest plate.
2: Cut the beef fillet into short thick strips, add MSG, chicken essence, chicken juice and stir-fry fresh soy sauce to taste and set aside.
3: When the pan is heated to 40% or 50% of the salad oil, pour the beef strips into it and slide it, and then control the oil after fishing it out.
4, leave a little oil in the pot to heat, first under the ginger, garlic, fine bean paste, homemade knife chili pepper and other stir-frying, and then mix in the fresh soup and mix in salt, monosodium glutamate and chicken essence to boil, pour water starch hook into the rice soup, add pepper oil and sesame oil to stir well, and then put in beef strips to burn into the flavor, and finally put on the pan, drizzle with hot oil and sprinkle sesame seeds and green onions, you can.