Red soup Sha Tin goose
raw material:
Baby goose 1 wild mushroom 200 grams of parsley knot 50 grams of shredded shallots, red pepper shreds, cooked sesame seeds, salt, sesame paste, peanut butter, beautiful fresh soy sauce, monosodium glutamate, chicken powder, red soup each appropriate amount of Sichuan-style brine 1 pot
make:
1. Slaughter the baby goose to clean, put it into a pot of boiling water, fish it out and rinse it, then put it into the Sichuan-style brine pot for 30 minutes, fish it out and set aside. Cut the wild mushrooms into slices, put them into a pot of boiling water with salt, cook them, fish them out and cool them, and put them on the bottom of the plate together with the parsley festival.
2. Cut the marinated goose meat into 1 cm wide and 5 cm long strips, take 400 g and put it on a plate with wild mushrooms and parsley knots.
3. Mix brine, sesame paste, peanut butter, red soup, salt, delicious soy sauce, monosodium glutamate and chicken powder into a sauce, scoop the goose meat on top of the plate, sprinkle with cooked sesame seeds, and finally garnish with shredded green onions and red peppers.
Onion tossed with lamb tripe
1, after the lamb tripe is cleaned, put it in the brine pot first brine, fish it out and refrigerate it and cut it into strips, then put it in the mixing pot, add the chives festival, the chili pepper festival, salt, balsamic vinegar, red oil and sesame oil, mix well, and divide it into small containers on the side of the table.
Description: The combination of chives and lamb tripe can effectively alleviate the smell of lamb tripe and play a role in removing foreignity and increasing fragrance. Adding a little vinegar when mixing can increase the aftertaste of the dish, which makes it more delicious to eat.
Green shoots mixed with pork belly
This dish is similar to the preparation and taste of ear slices, except that it is cooked with fresh pork belly, cut into strips and mixed with green shoot strips.
1: Cut the green shoots into coarse strips, add salt and marinate for half an hour and squeeze out the water.
2, after the fresh pork belly is cleaned, put into the boiling water pot first, and then fish out the water pot with ginger and shallots, star anise, cooked, shake out and cool, cut into strips, and finally add green shoot strips, salt, sugar, soy sauce, red oil, sesame oil and pepper powder, mix well and serve on the casual plate.
Tip: Fresh pork belly should be repeatedly scrubbed with salt and flour, and then rinsed with water to eliminate odor.
Pepper rabbit
It's supposed to be a hot dish, but cold is another flavor.
1: First chop the pure rabbit meat into cubes, add ginger slices, green onion, salt and cooking wine to marinate.
2, then take the net pot and put the vegetable oil, heat the rabbit meat, slowly fry until the meat is cooked and dry, add dried chili, dried peppercorns, green peppercorns, soy sauce, sugar and monosodium glutamate, and finally drizzle sesame oil, peppercorn oil and sprinkle sesame seeds, plate and cool to eat.
Tip: When marinating diced rabbits, the bottom flavor should be enough. After the dried chili peppers and peppercorns are cooked, be sure to stir-fry the spicy flavor before adding other spices.
<h1 class= "pgc-h-arrow-right" > shallot sauce with crisp fish skin</h1>
The fish skin is cold and mixed with a small grass basket, which sells uniquely, giving this dish a different value.
<h1 class="pgc-h-arrow-right" > production:</h1>
1. Chen Cun Feng water 10 grams plus 100 grams of water mix well, put in fresh black fish skin soaked for 2 hours, until the fish skin rises, the surface layer becomes thicker and crisper, fish out and rinse, into boiling water until the water boils and then quickly fished out, soak in ice water for 10 minutes until the taste becomes further crisp.
2. Take 10 grams of haitian oyster sauce, 15 grams of soy sauce, 5 grams of beautiful freshness, 5 grams of green onion oil and chili oil, mix well, and then add 300 grams of blackfish skin and mix well, plate and garnish.
<h1 class= "pgc-h-arrow-right" > XO sauce Buddha belly fungus</h1>
Bamboo belly is not a novel raw material, but this container is a highlight, the straight line of the barrel and the arc of the bowl intersect, simple and full of three-dimensional sense. The suspended transparent glass perfectly shows the color and texture of the ingredients.
1. Dry Buddha belly mushrooms into cold water to soak hair, wash the sediment, fly water basin and set aside.
2. Take 150 grams of soaked Buddha's belly mushrooms and squeeze out the water, add 10 grams of XO sauce, 2 grams of salt, 1 gram of monosodium glutamate and mix well, put them into the container.
<h1 class="pgc-h-arrow-right" > Cantonese juice screw</h1>
Deep water conch (net skirt piece) 200 g
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
30 g minced garlic
【Mixed sauce】
2 grams of chicken juice, 10 grams of seafood sauce, 12 grams of oyster sauce, 8 grams of Japanese sauce, 6 grams of green mustard, 25 grams of salad oil, 4 grams of cotton sugar; garlic is rinsed and drained, salad oil is fired 50% hot into the garlic, fried out of the aroma and added water to all the spices, boil the pot and simmer out of the pot. Cool it down.
1, raw materials, flying water for 2 minutes to cook, take out the snail meat, remove the tail section, slice thin slices for later;
2, minced garlic into the frying incense, into the picture of the color in the sauce;
3, modulation, all the spices mixed together, boiled and boiled thick incense to cool;
4, 200 grams of snail skirt slices, add 30 grams of flavor juice and stir and wrap well to produce.
<h1 class= "pgc-h-arrow-right" > a crispy assortment</h1>
Delicious sour cucumber 20 g, peeled walnut kernels 30 g, water hair fungus 15 g, jellyfish head 40 g, lettuce 20 g, asparagus 20 g
< h1 class="pgc-h-arrow-right" > seasoning;</h1>
Sour and spicy soaking sauce large amount of "10 grams of soaked ginger shreds, 10 grams of ginger shredded, 10 grams of wild mountain pepper segments, 75 grams of sour and spicy fresh sauce, 30 grams of chicken powder, 30 grams of spicy fresh sauce, 1500 grams of mineral water, 10 grams of salt, 20 grams of green onion oil; " Mix well.
1 soak the jellyfish head in water to desalt, slice the lettuce, slice the asparagus fly water and drain the water;
2 Put the jellyfish head, peeled walnut kernels, water fungus, lettuce, asparagus into the soaking juice and then fished out;
3 Mix the soaked ingredients with sour cucumber and shallot oil and put them on a plate.