Chestnut roast chicken
Ingredients & Ingredients:
Chicken for children, chestnuts, chives, red peppers, old wine, dark soy sauce, oyster sauce, soy sauce, sugar, pepper
method:
Chicken processed, marinated with seasonings added, chestnuts hulled
Heat the pan to 70%, add ginger nuggets to burst the flavor, add chicken nuggets and stir-fry, add cooking wine, salt and sauté until golden brown
After the chicken is thoroughly sautéed, add the broth, soy sauce, chestnuts, sugar, and simmer over low heat until the chestnuts are cooked through, then stir-fry over medium heat, add garlic cloves, and continue to add a small bowl of water and simmer for 5 minutes
Meat sauce tube noodles
500 g flour, 500 g beef paste, 80 g minced onion, 80 g minced celery, 10 g minced garlic, 300 g egg yolk liquid, gravy, butter, salt, black pepper, olive oil, cheese powder, red wine, peeled tomato, bay leaves, rosemary, thyme
Mix wheat flour, salt, olive oil and egg yolk liquid into a dough, refrigerate for 10 minutes, roll out by hand into thin strips, cut into small pieces, and then roll out with bamboo skewers to form
The meat and bone juice is made with beef bones, onions, celery, carrots and other seasonal vegetables
Sauté the minced beef in olive oil until fragrant, then add the onion, parsley, carrots and minced garlic and sauté together
Then pour in red wine and other alcohol volatilization, then add meat and bone juice, peeled tomatoes, spices wrapped in high heat, and cook for 6 hours on low heat, until the beef is crispy and tender, and seasoned with salt and pepper
Cook the handmade noodles in boiling brine, then add the beef sauce and add butter and cheese powder
Rain flower stone beef face meat
300 grams of beef face meat, 50 grams of pot bar, 200 grams of screw pepper, 300 grams of spring onion leaves, 50 grams of coriander, fiery red seedlings, 50 grams of flower peppercorns, 50 grams of flower peppercorns, 50 grams of peppercorn oil, 30 grams of spicy fresh sauce, 50 grams of soy sauce, salt, chicken powder, sugar, xanthan gum
Beef face meat to remove blood water, to vegetable leaves after salting vacuum 65 degrees low temperature for 6 hours, take out the refrigerated set and change the hob block for later
In addition to the pot, flaming red seedlings other accessories together for boiling water, fished out after the cold squeezed dry, put into the blender, add spices to fine, pour out the filter again, pour the flowers pepper water in, heat to about 70 degrees, add xanthan gum, and then season according to their own taste, let cool and set aside
Refrigerate the beef face meat with a knife, remove it and wrap it in a layer of even flower pepper sauce and fried crispy pan, and put it on the plate