Gillion lamb brisket stew
Features: Fragrant green onion, fragrant and delicious, warm and nourishing.
Ingredients: 5000 grams of lamb brisket, 300 grams of artemisia annua.
Accessories: A. 5 shallots, 500 grams of curd bamboo. B. Canned water shoots 1500 g, horseshoe 750 g, ginger 500 g. C. Green sugarcane 1000 g, grass root 250 g, southern ginger 100 g. D. Star anise 8 g, coriander leaves 5 g, cinnamon 8 g, cumin 5 g, grass fruit 2 grains, angelica 10 g, peppercorn grains 15 g, licorice 1 g, rock sugar 20 g, bandaged with gauze and set aside.
Seasoning: 1/2 bottle of southern milk, 1 bottle of white curd milk, 200 grams of Lee Kum Kee oyster sauce, 20 grams of Lee Kum Kee dark soy sauce, 50 grams of Nestlé fresh chicken powder, 150 grams of monosodium glutamate, 5 grams of salt.
Method:
1, lamb brisket cut large pieces plus appropriate amount of ginger, green onion, cooking wine fly water for 30 minutes to exhaust the blood water to fish, cold water brewed for 20 minutes to remove the taste. Take another bottle of cooking wine and add an appropriate amount of red pigment, dark soy sauce, corn starch (75 grams) and mix well to color the brisket (Note: The brisket needs to fly water again before coloring, because the brisket is easier to color when hot).
2: Take the oil pan into the net oil 2000 grams (actual consumption of 250 grams), wait for 70% of the oil to heat the lamb brisket and fry for 15 minutes until the brisket is golden brown, remove the draining oil and set aside.
3: Cut the onion into thin slices with a slashing knife, and change the bamboo into a 4 cm long strip. Stir-fry the shallots in the oil pot for 4 or 5 minutes on medium heat until golden brown, out of the aroma, and the tofu bamboo is also fried in the oil pan for 1 minute, then remove the draining oil and set aside. (Note: The time of fried bamboo should not be too long, otherwise it is easy to paste, and it needs to be soaked in hot water before use.) ）
4, B material are changed to a diamond-shaped small piece of flying water in turn, clear water shoots need to be brewed in cold water for 30 minutes with ginger pieces into a 40% hot oil pan slow frying until golden brown slightly dry, fishing up and setting aside.
5: Take a stainless steel stew pot, put the bamboo slices at the bottom of the pot into the C and D materials. Add ingredient B to a bamboo slice. Put a bamboo sheet into the brisket (skin facing down), and use the bamboo fence to separate the C, D and B ingredients and lamb chops, so that after brine, you can easily remove the B and lamb chops.
6: Squeeze and knead the southern milk and white curd into a paste. Sauté 2 minutes over low heat with a little clean oil to bring out the aroma, place in a saucepan and add the remaining seasonings together. Add the soup (preferably to submerge the brisket) and press tightly on a plate. Bring to a boil for 2 minutes and simmer for 40 minutes. (Note: The time can be adjusted according to the old tenderness of the sheep) Fish out the brisket and B ingredients and set aside, and the remaining brine soup is put up for later.
7: Take another casserole dish and place a little artemisia annua. Change the brisket into a long bar code of 2 cm wide and 4 cm long into a buckle bowl (skin facing down), take an appropriate amount of ingredient B, shredded onion, and curd bamboo strips into the buckle bowl in turn, and then pour it into a sand pot.
8: Take an appropriate amount of remaining brine soup to thin the mustard, pour on the lamb brisket, and simmer for 2 minutes on low heat to serve.
Comments: This dish is somewhat similar to the Lingnan lamb brisket pot method in the south, the difference is that the use of beijing onion makes the aftertaste of this dish more fragrant, and the general southern method does not use beijing onion.
Specialty sea bass fillets
Features: salty and slightly spicy, the meat is smooth.
Ingredients: 1 sea bass (weighs about 750 grams), 50 grams of tribute vegetables, 20 grams of dried fern root powder, 10 grams of enoki mushrooms, 10 grams of millet spicy, 3 grams of garlic moss grains.
Seasoning: MSG, 5 grams of salt, 150 grams of pickled ginger slices, 50 grams of soaked gold strip chili peppers, spices (10 grams of spirit herbs, 5 grams of cumin, 1 star anise), 3 grams of five-spice powder, 40 grams of rapeseed oil, 350 grams of fresh soup, 50 grams of beer.
make:
1: Slaughter and clean the sea bass, remove the head and tail, cut the fish slices, cut into thin slices of length 5 cm, width 3 cm and thickness of 0.3 cm, add salt and MSG and whisk until gelatinous, marinate for 15 minutes.
2, dry fern root powder into cold water soaked for 8 hours, take out the control water; tribute vegetables with water soaked back to soft, take out the cut into small pieces, into boiling water for 0.5 minutes, fish out the control water; enoki mushrooms into boiling water, high heat for 1 minute, fish out the control water.
3: Put the marinated fish fillets into boiling water and slide for 1 minute on low heat, then remove the water control.
4: Place the tribute dish, fern root powder and enoki mushrooms on a plate.
5: Put 30 grams of vegetable oil in the pot, when it is 70% hot, add slices of pickled ginger, soaked two gold strip peppers, spices, spices, allspice powder and stir-fry for 1 minute until fragrant, add fresh soup and beer, heat it with a low heat for 10 minutes, pour it into the dish containing tribute vegetables, and then put the fish fillets on the plate.
6: Add 10 grams of rapeseed oil to the pot, when it is 70% hot, add the millet spicy section and sauté for 0.5 minutes, pour on the fish fillets, sprinkle garlic moss grains.
Spicy red scallops
Features: Spicy taste, rich umami.
Ingredients: 300 g of small red shellfish.
Seasoning: Specialty spicy sauce 80 g.
Preparation: Wash the small red scallops, put them in boiling water for 10 seconds until the shell opens, rinse with ice water, dry and put into the dish, pour the special spicy sauce and set aside.
attach:
Specialty spicy sauce
Scope of application: Make a variety of spicy seafood dishes, such as spicy mixed small red shellfish, spicy mix cuttlefish.
Features: bright red color, spicy taste slightly sweet and slightly sour.
Ingredients: Qingdao Huhu brand chili sauce 80 grams, Hunan spicy girls 4 grams, Jiale tomato sauce, Dingfeng brand vinegar essence, salt 6 grams each, Haitian white rice vinegar 10 grams, instant monosodium glutamate, chili oil, ginger juice 5 grams each, cotton sugar 30 grams, peanut butter 3 grams, Weihaomei garlic powder 2 grams.
Preparation: Mix the above ingredients evenly.