Teppanyaki offal
Flavor type: salty and fresh.
Raw materials: pig offal (pig head, pork liver, pig heart, pig lung, pork belly, pig tongue, pig ear) a total of 400 grams, green and red pepper slices 10 grams, shredded shallots 50 grams.
Seasoning: A, oyster sauce 5 grams, Verticilda 5 grams, hoisin sauce 8 grams, rib sauce 8 grams, tender meat powder 1 gram, chicken powder 5 grams, monosodium glutamate 5 grams, cooking wine 8 grams. B. 5 grams of oyster sauce, 3 grams of dark soy sauce.
make:
1: Wash the pork offal, cut into 5 cm long and 0.3 cm thick slices, soak in water for 2 hours, mix well with seasoning A in controlled water, marinate for 2 hours.
2: Add 750g of peanut oil to 40% of the heat in the pot, simmer for 3 minutes until cooked and set aside.
3: Add oyster sauce and old seasonings to another pot, turn over the pork offal and green and red pepper slices, and put them on a hot iron plate with scallions.
The key to production: This dish is better than the general plate, because the pork offal is relatively low-grade, and the use of iron plate can improve the grade of the whole dish.
Shrimp and meat rolls
Creativity: Bacon rolls also have other meat ingredients, roll seafood ingredients are rare, because only shrimp are the most suitable seafood ingredients, and others are easy to fry old.
Flavor type: slightly cumin, slightly spicy aftertaste.
Ingredients: 250 grams of bacon, 30 shrimp (about 100 grams), 30 toothpicks.
Seasoning: Cumin 10 g, Chili noodles 10 g, Salt 4 g, MONOSodium glutamate 3 g, cooking wine 5 g.
1: Slice the bacon into long pieces of about 14 cm, thickness 0.2 cm and width 3 cm.
2: Marinate the shrimp with cooking wine, salt and MSG for 5 minutes until flavored, put a shrimp roll on each slice of bacon, fix it with a toothpick and set aside.
3: Heat peanut oil to 50% heat in the pan, fry the meat rolls over medium heat and remove the oil.
4: Leave the bottom oil in the pot, add the fried meat rolls, sprinkle cumin and chili noodles, turn well and put them on a plate with coriander leaves.
The key to making: the toothpick should be fixed, otherwise it is easy to fry up, causing the shrimp to fall out.
The Miao family secretly makes bamboo tube fish
Features: bamboo is mellow and fragrant, fish is tender, delicious, unique flavor.
Ingredients: Live fathead fish (Hunan specialty, shaped like catfish, but more tender than catfish, can be replaced by blackfish or catfish) about 1500 grams, dried scallops 50 grams, Jinhua ham 45 grams, dried shiitake mushrooms 40 grams (weight after hair).
Seasoning: 1 kg of salad oil, 1.5 g of pepper, 20 g of green onion and ginger, 3 g of salt, 3 g of monosodium glutamate, 10 g of chicken fat, 5 g of chopped green onion.
1, dried scallops, mushrooms, ham respectively add a little water, into the steaming box evaporation after taking out the mushroom slices, ham cut into thin slices, the fish slaughtered and washed, with boiling water blanched fished out, with a knife to scrape off the white film on the skin surface, wash with water, discard the head, tail is not used, the fish body is cut into 3 cm thick pieces, marinated with cooking wine, salt for half an hour to set aside.
2: Use 12 clean small bamboo tubes, each bamboo tube pad into the bamboo leaves, put in the fat head fish pieces, dried scallops, ham, mushrooms, salt, monosodium glutamate, chicken fat, green onion and ginger, cover the bamboo tube and cover the cage and steam for 15 minutes, take out the lid and remove the green onion and ginger.
3: Add chicken fat, salt and MONOS to the pot to remove the foam, add pepper, green onion and chicken soup, boil and pour into a small bamboo tube, cover and put it on the plate.