Eggplant abalone larvae
peculiarity:
Noble abalone with civilian eggplant, abalone to improve the grade, eggplant reduces the cost, the gross profit of this dish is quite high, eggplant one fried two three burned, suck enough juice, into the taste.
raw material:
There are 18 abalone cubs and 2 purple eggplants.
seasoning:
5 grams of oyster sauce, 10 grams of homemade draught sauce, 100 grams of thick soup, 100 grams of abalone juice, 5 grams of salt, chicken powder, monosodium glutamate, and chicken juice.
Preparation method of homemade draft gel paste:
1: 3 bottles of Zhuhou sauce, 3 bottles of hoisin sauce, 2 bottles of Guilin chili sauce, and 1 small bottle of peanut butter are mixed into a compound sauce.
2: Add 150 grams of salad oil to the pot, stir-fry the compound sauce over low heat, turn off the heat and let it cool, seal the plastic wrap at room temperature and save it.
Preparation Method:
1: 18 shelled abalone cubes, (Chef: 40458389) Add an appropriate amount of green onion, ginger and salt and marinate for 5 minutes, pull the oil and set aside.
2, purple long eggplant cut into 10 cm long segments, take 5 eggplant segments longitudinally all into two, on the eggplant skin to beat a diamond-shaped flower knife, into 50% hot oil to fry the surface dry immediately fished out, into boiling water for 30 seconds, remove excess oil and fish out.
3, the pot into the salad oil 20 grams to 50% heat, under the oyster sauce 5 grams, homemade jelly sauce 10 grams stir-fried incense, under the soup 100 grams, abalone juice 100 grams boiled evenly, adjust the salt, chicken powder, monosodium glutamate, chicken juice, down into the eggplant, high heat to the pot soup will be exhausted,
4: Put the eggplant out, put the eggplant skin upwards at the bottom of the plate, and then add the same amount of soup and spices as when burning the eggplant into the pot, add the abalone and roast it for about 1 and a half minutes, fish out and put it on the eggplant, and the remaining soup in the pot can be poured into the plate to serve.
Iron plate squid whiskers
raw materials:
Ingredients: 450 grams of squid, 50 grams of onion, 40 grams of millet pepper, 10 grams of green onion.
Seasoning: 3 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, 6 grams of peanut butter, 12 grams of rose dew wine, 1000 grams of salad oil, 20 grams of butter and watercress oil, 5 grams of cumin powder, sesame oil, and pepper oil.
method:
1. The squid should be torn off the skin and washed, wrung out the water with a towel, add salt, monosodium glutamate, sugar, peanut butter, rose dew wine for 20 minutes. Cut the onion into strips, cut the millet pepper into 0.5 cm grains, and cut the green onion into flowers.
2, put salad oil in the pot, burn to 50% heat when the squid must be fried and fixed, when the oil temperature rises to 70% hot, re-fry until light yellow, when the water is dry, fishing.
3, iron plate blanched on the large log pad, the iron plate is laid on a round tin foil, put butter and onion shreds on top, put a little watercress oil in the pot, add millet pepper slightly fried, and then add squid whiskers, cumin powder, sesame oil, pepper oil stir-fry evenly on the large pad, there are onion wire on the iron plate sprinkled with green onions and cover the lid.
Farmhouse assortment stir-fry
Features: farmhouse flavor, fresh and delicious, moderate taste.
Ingredients: 50 grams of dried cauliflower, 50 grams of dried evergreen (evergreen is a local wild vegetable, shaped like fungus, with other farm dried vegetables such as dried beans can also be used) 50 grams, dried chicken leg mushrooms 80 grams, slippery mushrooms 80 grams, porcini mushrooms 80 grams, mountain bracken, ginger 50 grams each.
Seasoning: 10 grams of minced garlic, 10 grams of minced green onion, 15 grams of water starch, 20 grams of peanut oil, 8 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, 5 grams of rice wine, 2 grams of sesame oil, 50 grams of chicken broth.
make:
1: Soak dried cauliflower, evergreen dried mushrooms, dried chicken thigh mushrooms, slippery mushrooms, porcini mushrooms, mountain bracken and ginger in warm water for about 15 minutes.
2: Bring the pot to a boil, add the soaked raw materials to the heat for about 2 minutes and set aside.
3: Heat peanut oil to 70% heat in a wok, magnify minced garlic and minced green onion and sauté until golden brown, then sauté the raw materials over high heat for 1 minute.
4: Add salt, monosodium glutamate, sugar and rice wine to taste, add chicken soup to boil, simmer for 5 minutes on low heat and then turn to high heat to collect the juice, leaving a little soup to hook and drizzle sesame oil on the plate.
Dried vegetable method: Cut cauliflower, evergreen, etc. into small pieces of about 5 cm, and dry vegetables in the sun for about 3 days to make dried vegetables.