Burnt elbows
Flavor characteristics:
1. Scorched salt elbow is a traditional dish on the banquet, and the preparation is very exquisite. The procedure is to cook in a brine pan first, then hang paste and burnt frying, which is quite Hunan characteristic.
2, caramelized elbow has both soy sauce, charred fried two flavors, golden color, external char and soft inside, sauce fragrant and rich in characteristics.
Ingredients: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, salt, a little sesame oil, a little spring onion, a suitable amount of pepper powder.
Preparation:
1, with a soldering iron to burn the remaining hair on the pork knuckle, soak in water for 10 minutes, scrape and wash, put cold water in the pot: 1000 g, cook the elbow until it is four ripe, move it into the brine and cook over medium heat until it is 80% rotten, remove it, buckle into the bowl and take the marinade from the brine pot: 50 g, add 1.5 g of fine salt, stir well, drizzle on the elbow, steam in the cage, and make the sauce elbow.
2、Cut the elbow of the prepared sauce into: 2 cm square when the meat pieces. Finely chop the shallots into chopped shallots.
3: Stir the eggs in a bowl with chopsticks, add flour, wet starch, cooked lard, salt: 1 g, water: 50g mix well into a paste, put the cut elbow meat pieces into the mixture and hang the paste.
4, the wok on the high heat, put in the tea oil, burn to 70% heat, the hanging paste of the elbow meat into the pot one by one, push the hand spoon, when the oil temperature is too high to swallow the fire, to be fried golden brown, from the pan poured into the colander, the oil filter.
5: Heat the charred elbow meat, add the peppercorns and green onions twice, drizzle with sesame oil and put on a large plate.
Process key:
1. Brine pot: for brine dishes. Put 15 grams of peppercorns, 25 grams of sand ginger, 25 grams of orange peel, 50 grams of licorice, 50 grams of cumin, 25 grams of cumin, 25 grams of male cloves, 25 grams of female cloves into a gauze bag, tie the mouth of the bag into a large pot, and add koji wine: 500 g, rock sugar: 300 g, high quality soy sauce: 500 g, monosodium glutamate: 10 g, fine salt: 15 g and water: 500 g put on high heat and bring to a boil after turning to low heat: For 1 hour, when the aroma is strong, it is a brine pot. The brine can be used continuously, but add seasonings at the right time and boil once a night in the summer to prevent spoilage.
2. Swallowing: Fry slowly over low heat. Or fry a certain raw material, due to the rise in oil temperature need to be out of the fire, the use of hot oil to slowly fry the inner layer of raw materials until cooked through, also known as swallowing.
3, elbow to remove the bone and then do, first along the bone vertical slid a knife, the knife deep to the bone, the next knife close to the bone line.
Sea pie boiled haggis
Features: Farmhouse dish, rich in flavor.
Ingredients: 250 grams of cooked haggis (lamb, lamb lung, lamb liver, lamb tripe, lamb loin), 50 grams of soybean sprouts, 50 grams of vermicelli, 100 grams of celery, 15 grams of minced green garlic, 5 grams of white sesame seeds.
Seasoning: 15 g butter, sesame oil 50 g, boiled ingredients 250 g, salad oil 75 g, clear soup 800 g.
make:
1: Put soybean sprouts, Sichuan vermicelli and celery into boiling water and simmer for 1 minute until cooked, then remove the controlled water and put it into a bowl.
2: Put salad oil in the pot, when it is 70% hot, put the boiling material into the low heat and sauté to make the incense, put in the clear soup and bring it to a boil, add the cooked haggis and heat for 3 minutes, then pour it into the bowl.
3: Sprinkle the minced green garlic on the raw materials in the bowl, drizzle with sesame oil, butter, and sprinkle with white sesame seeds.
Crab with curry meat
Features: There is a clear aroma of curry, the taste is refreshing.
Ingredients: a meat crab weighs about 400 grams, celery segments 15 grams, red pepper pieces 15 grams.
Seasoning: 1 piece of sweet curry cubes, 3 grams of Indian curry powder, 20 grams of Nestlé whipped cream, 20 grams of Crydom coconut milk, 10 grams of onion slices, 3 grams of salt, 3 grams of monosodium glutamate, 15 grams of sugar, 500 grams of soup, 500 grams of salad oil.
1: Chop the meat crab into pieces, put it into the oil pot that burns to 80% heat, and let the oil rise until the crab shell becomes crisp and fish out. Heat the curry powder over low heat in salad oil to bring out the curry flavor, add the celery segments and red pepper pieces and oil for 30 seconds and set aside.
2: Leave a little oil in the pot, cook until it is 60% hot, put in the onion slices, meat and crab and stir-fry well, add the soup, add the sweet curry pieces, salt, monosodium glutamate, sugar, simmer for five minutes, then add whipped cream, coconut milk and heat over low heat to make the soup thicken, sprinkle celery segments, red pepper pieces out of the pot.