Tangerine peel ginger tastes goose
Using the combination of "tangerine peel + southern milk + curd milk + pot sauce + slice sugar", the goose nuggets are injected with a compound aroma, the taste of the dish is rich, the tendons are chewy, and the entrance has a hint of sweet aroma, and it is not greasy to eat.
Prefabrication:
1, the weight of 8-9 pounds of black brown goose (also known as Qingyuan black mane goose, one of the four famous goose species in the country) 1 slaughtered and cleaned, chopped into small pieces, after the pot added soy sauce, soy sauce, corn starch each appropriate amount of grasp and mix evenly, marinate for 10 minutes into the taste.
2: Heat the pan to 40% heat, add the pickled goose pieces, fry over low heat until the surface is golden brown, put out and set aside.
3, the pot under the bottom oil to 40% heat, under the ginger block 35 grams, garlic 25 grams, tangerine peel 15 grams of stir-fry, under the goose nuggets stir-fried until fully fragrant, add 40 grams of pot sauce, 30 grams of abalone juice, 30 grams of southern milk, 25 grams of curd milk, 25 grams of rice wine seasoning, stir-fry well, add water to immerse the raw materials, add 20 grams of chicken powder, 2/3 slices of sugar, chicken juice 10 grams, bring to a boil over high heat, reduce the heat and simmer for 20 minutes, turn off the heat and set aside.
Cooking process:
Take 1000 grams of pre-prepared goose meat and 800 grams of original soup and put them into the pot together, bring them to a boil and add 40 grams of garlic and 10 grams of red pepper rings to cook slightly.
1, the tangerine peel should not be too much, each goose should be 3-4 pieces (about 15 grams) is appropriate, otherwise the dish will be bitter.
2: Add soy sauce, soy sauce, soy sauce and corn starch and mix well and marinate for 10 minutes, then fry until the surface is golden brown.
3: Stir-fry the head of the pan, add the fried goose nuggets, add nan milk, curd milk, pot sauce and other seasonings.
Sichuan-style smoked fish
Shanghai smoked fish taste fragrant, it is easy to get the favor of diners, the disadvantage is that the color is too deep, the taste is too sweet. When making it, I reduced the amount of soy sauce and sugar, adding homemade chili juice and chili noodles, which are fragrant and slightly spicy.
Initial processing of fish nuggets:
2 fresh grass carp (3 to 4 kg each) are slaughtered and cleaned, the head and tail are removed, the fish is split in two from the back, then chopped into 1 cm wide pieces, washed away the blood water, fished out to dry, put into the basin with 300 grams of salt, 80 grams of green onion, 80 grams of ginger slices, 20 grams of cumin, 25 grams of star anise, 15 grams of cinnamon, 1500 grams of rice wine, stirred clockwise for 5 minutes until the surface of the fish became sticky, and put into the refrigerator to marinate overnight.
Heat the pan in wide oil to 30% heat, put in ten pieces of grass carp meat and fry it for 2 minutes, wait for the fish to change color and set the shape, fish out, turn on the high heat to raise the oil temperature to 60%, re-fry the grass carp pieces for 1 minute, fish out the oil control and quickly hang the sauce, take out and add 40 grams of chili noodles (two thorns dried red peppers are fried and beaten up) Mix well and plate, sprinkle 10 grams of white sesame seeds to serve.
Technical key:
1, when marinating fish, whisk until the fish is sticky, otherwise the surface will not form a crisp shell after frying.
2, mix well the fish must be marinated overnight, so that the protein in the fish solidification, otherwise the fried fish pieces are easy to collapse.
3, the sauce should be put cold and then used, hot fish touch the cold juice, suck through, hang firmly; sauce hanging evenly on the surface of the fish, can not be soaked, otherwise the surface of the fish will become soft, losing the dry taste.
Fried shredded squid
ingredient:
Shredded squid 800 g, 2 slices of ginger, 5 millet peppers, 1/2 garlic, cooking wine, salt, seafood soy sauce, sugar, rice vinegar.
method:
1, after the water in the pot is boiled, put in the squid shreds, cooking wine, quickly use the spatula to stir, so that the squid shreds are scalded slightly discolored to turn off the heat, the speed should be fast; after fishing out, the squid squid shreds will be rinsed in cold water and then control the dry water for use.
2, after the oil is hot in the frying pan, put in the millet pepper, ginger shredded pot, stir-fry over low heat to release the spicy taste, so that you can smell the best spicy taste; put in the squid shreds, garlic slices, turn on the high heat, quickly stir-fry a few times; add seasonings: salt, seafood soy sauce, sugar, rice vinegar each appropriate amount, stir-fry evenly after you can get out of the pot.