Dry pot goose belly
Producer: Li Jiancheng
Ingredients: 250 grams of belly of raised geese, 150 grams of spring shoots, 150 grams of fresh red peppers, 100 grams of garlic.
Seasoning: 5 grams of soy sauce, 10 grams of salad oil, 5 grams of green onion, ingredient A: 5 grams of spicy girl sauce, 25 grams of laoganma chili sauce, 5 grams of meiji umami sauce, 200 grams of beer. Ingredient B: 3 grams of salt, 2 grams of monosodium glutamate and chicken essence, 15 grams of sesame oil, 5 grams of steamed fish soy sauce.
Made:
1. Clean the goose belly, put it in boiling water, and drain the water when the goose belly is light and light;
2: Wash the fresh red peppers, cut them into 2 cm long pieces, and set aside the garlic seeds for two;
3, the spring shoots peeled, washed, cut into thin wires, put into boiling water quickly rinse the water, fish out the filter to remove the water, put the wok on the high heat into the soy sauce, add the watered spring shoots shredded stir-fry to color, put into the alcohol pot for later;
4: Put the wok on the fire, put in the salad oil, add the cut red pepper segments, garlic and stir-fry the aroma, then add ingredient A and stir-fry evenly, put in the goose belly and ingredient B and sauté for 3 minutes, sprinkle with green onion and garnish, light and serve on the table.
Flavor type: strong flavor type.
Features: Bring an alcohol stove to the table, the more you cook, the more fragrant, the atmosphere is strong.
Abalone juice button mushrooms
Ingredients: 250 grams of mushrooms with good water, 100 grams of snow clams, 3 rapeseed, 70 grams of fish.
Seasoning: Chicken juice 15 g, refined salt 3 g, monosodium glutamate 2 g, abalone juice 10 g, chicken broth 80 g, wet corn starch 10 g.
1, the water good mushrooms into a knife cut into slices, yard into the mold, add 50 grams of chicken broth, 10 grams of chicken juice, 2 grams of salt, 1 gram of monosodium glutamate and wet corn starch stir evenly, put into the steaming box steaming for an hour to take out and set aside;
2. Wash the snow clams in water, add the remaining chicken soup, chicken juice, salt and MONOS glutamate, simmer over low heat for 5 minutes and set aside;
3, remove the leaves of the rapeseed, decorate it with fish to make an orchid shape and put it into the steamer basket for two minutes to take out and set aside;
4: Put the steamed mushrooms into the center of the container, simmer the snow clams around the four sides, and garnish the orchid-shaped rapeseed, and pour the abalone juice on it.
Features of the dish: bright color, beautiful shape, soft taste, delicious, rich nutrition.
Chicken sauce lark mushrooms
Ingredients: 500 grams of lark mushrooms, 300 grams of winter melon, 12 vegetable galls.
Seasoning: 100 grams of chicken broth, 3 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of chicken juice, white pepper, cooked salad oil, wet corn starch, 50 grams of raw soup.
1, the white mushroom with 70 grams of chicken broth seasoning, cut into slices, add fine salt, wet corn starch, monosodium glutamate, cooked salad oil, chicken juice, white pepper and stir well, buckle into the bowl and drizzle with 30 grams of the original soup, steam for about 30 minutes;
2. After washing the winter melon, carving it into the shape of a vegetarian abalone, simmering it with the remaining chicken soup, and when it is eight ripe, it is placed in a circle around the plate, and the steamed white spirit mushroom is placed in the middle of the plate;
3: Wash the vegetable galls, blanch the water in boiling water, drain the water, place it in the middle of the vegetarian abalone shape carved with winter melon, and drizzle with the remaining original soup.
Features: golden color, rich umami.
Shrimp in French milk sauce
French milk shrimp ingredients: 300 grams of fresh net shrimp, 20 grams of lettuce slices, 20 grams of purple cabbage slices, 2 grams of cooked black sesame seeds. Seasoning: 50 grams of Hollemen milk fragrant salad dressing, 10 grams of sanhua vegetable fat evaporated milk and condensed milk, 80 grams of dried corn starch, 4 grams of refined salt and Knorr chicken powder, 1 kg of salad oil (about 50 grams). Production method: 1, the back of the fresh net shrimp slip two knives, cut the muscle fibers, keep continuous and continuous, add Knorr chicken powder and fine salt marinade for 10 minutes, pat dry corn starch, fry in 60% hot salad oil, fish out the drainage oil for later; 2. Put the Hollemen milk salad dressing, sanhua vegetable fat light milk, condensed milk into the sauce into the pot, bake the shrimp for 1 minute with medium heat, make the sauce wrapped in shrimp, out of the pot in the pan with lettuce slices, purple cabbage slices at the bottom of the plate, sprinkle black sesame seeds. Features: This dish combines Chinese and Western, appetizing and refreshing, drawing on the sauce of Western food, with several spices to complement each other, so that the sauce body is silky, sweet and sour, sweet and delicious, sweet and not greasy.
Nine-belly fish with mustard spicy shrimp
Nine-belly fish with mustard shrimp raw materials: 150 grams of nine-belly fish, 145 grams of shrimp, 50 grams of sweet bean segments, 8 pieces of spring roll skin, 5 grams of corn kernels, lilies and red pepper slices, 2 egg yolks, 160 grams of breadcrumbs, 25 grams of shiitake mushroom shreds. Seasoning: 10 grams of minced green onion, 10 grams of minced ginger, 5 grams of refined salt, 500 grams of salad oil (about 60 grams), 400 grams of two soups, 2 grams of concentrated chicken juice and mustard. Preparation method: 1, the nine-belly fish, shrimp are washed and intestines, the nine-belly fish into a 6 cm long segment, respectively, under the fine salt 2 grams of marinade into the taste. 2: Roll up the marinated nine-belly fish and shiitake mushroom shreds together with spring roll skin into long strips, dip them with egg yolk at the closing point, hang a layer of egg yolk liquid, then wrap breadcrumbs, fry them in 60% hot salad oil until golden brown, and place them on the plate. 3: Burn the sweet beans in two soups until ripe and set aside, slide the shrimp into 40% hot oil until it breaks, drain the oil and set aside. 4: Put 25 grams of salad oil into the net pot, add ginger and minced green onion to burst out the aroma, then add sweet bean segments, shrimp, corn kernels, lilies, red pepper slices and quickly stir-fry, then add the remaining fine salt, concentrated chicken juice, stir-fry evenly, turn off the heat, and finally add mustard spicy, upside down out of the pot, put into the plate with fish rolls. Innovation points: 1, this dish two dishes a plate, seafood two eat, a salty and spicy, let people feel rich in taste and economical, is a very popular seafood innovative dish. 2. Seasoning shrimp with mustard is another big idea of this dish, in order to stimulate the increasingly numb taste of diners. Technical key: mustard is mostly used for cold mixed vegetables, use it to fry hot dishes, but overheating will produce a strange taste, counterproductive, before the pot finally added mustard is a key to this dish.
Signature a mouthful of incense
Ingredients: 150 grams of stinky tofu, 100 grams of horseshoe, 60 grams of leeks, 50 grams of square ham, 30 grams of pine nuts, 200 grams of prepared puff pastry. Seasoning: Ingredient A (2 grams each of refined salt and sugar, 6 grams of monosodium glutamate, 5 grams of Meiji umami juice, 3 grams of spicy fresh sauce), 5 grams of wet corn starch, 10 grams of sesame oil, small ingredients (5 grams of chives, 3 grams of garlic), 1 kg of salad oil (about 200 grams). Preparation method: 1, the stinky tofu, horseshoe, square ham are cut into 0.5 cm square small grains; leeks washed and cut into 1 cm long segments. 2: Put the salad oil in the pot, burn until it is 50% hot, add the stinky tofu grains, simmer for 15 seconds, and remove the oil control. 3, leave the bottom oil in the pot, burn to 70% heat, put in a small ingredient to fry incense, put in the stinky tofu, horseshoe, ham, pine nuts, change the medium heat to stir-fry incense, sprinkle leeks, season with A ingredients, humidify the corn starch to outline the sauce, drizzle sesame oil out of the pot, that is, the filling. 4: Wrap the fried filling in puff pastry, make strips that are 8 cm long and 4 cm in diameter, put in 50% to 60% hot salad oil, soak and fry for 2-3 minutes on low heat, then fish out and place in the container. Innovation: At first glance, this dish looks like puff pastry, but when eaten in the mouth, it is layered, and the alternation between softness, tenderness and crispness makes this dish more delicious. The main ingredient is stinky tofu, and the taste is also very special.
Ichipin Sanhua Steamed Pigeon Egg Maker: Wang Deng body ingredients: 4 eggs, 250 grams of water, 250 grams of Sanhua milk, 4 Japanese tofu, 12 pigeon eggs, four spices of the vegetable heart: Oil, salt Appropriate amount process: Beat the eggs and the water Sanhua milk into steamed egg liquid, and then put the modified Japanese tofu (cut into three pieces, dig a hole in the egg yolk with a digging spoon on it), then put the Japanese tofu into the water egg liquid, then put in the egg yolk, steam for 8 minutes, put the vegetable heart, pour into the Beautiful Soy Sauce, Key: Japanese tofu should be frozen, and steamed eggs must be made in cold water
Master's comments: Evaporated milk and pigeon eggs are mixed and steamed to enhance the milk flavor.
Winning work: Fresh mandarin fish with milk white vinegar pepper
Producer: Luo Dazhi
Ingredients: Ingredients: 1 live mandarin fish, shredded green onion and coriander
Seasoning: Green onion Ginger Rice vinegar Pepper powder Three flowers evaporated milk Salt monosodium glutamate sesame oil Shallot oil
Process: The mandarin fish is slaughtered cleanly, the skin is scalded with boiling water and the black film of the epidermis is scraped off with a knife, and the cross flower knife is hot and blanched in hot oil. Put the oil simmering onion ginger pepper until fragrant, put the soup and fish, put in the three flowers evaporated milk on high heat and boil for ten minutes, then add the rice vinegar salt monosodium glutamate oil and scallion oil to adjust the flavor out of the pot.