Cumin tears the rabbit by hand
There are a variety of ways to make the hand-torn rabbit, this hand-torn rabbit, highlighting the dry cumin flavor. First of all, the rabbit meat is marinated, then it is fried crisp in a hot oil pan, fished out and torn into silk while hot, then plated, and finally the sautéed cumin flavor is scooped on top.
raw material:
1 net rabbit (about 1500 grams), 80 grams of green and red pepper strips, 40 grams of shredded onion, 10 grams of ginger slices, 30 grams of garlic cloves, 10 grams of dried chili pepper knots, 5 grams of peppercorns.
ingredient:
Salt, cooking wine, watercress, spicy sauce, sugar, chicken essence, monosodium glutamate, five-spice powder, cumin powder, sesame oil, spice oil, salad oil each appropriate amount of brine 1 pot.
make:
1: Put the rabbit meat into a pot of boiling water, and after fishing into the brine pot, soak the meat on low heat until the meat is cooked and flavorful, and drain it.
2: Heat the net pot with salad oil, add the rabbit meat, change the heat to increase the oil temperature, soak and fry until the surface of the rabbit meat is crisp and golden, and then remove the draining oil.
3. Tear into silk by hand and plate.
4: Heat the spice oil in another pot, first add ginger slices, garlic cloves, dried chili pepper knots and peppercorns, wait for the watercress and spicy sauce to fry well, add green and red pepper strips and onion strips and stir-fry well.
5, while frying while cooking wine, then put salt, sugar, chicken essence, monosodium glutamate, five-spice powder and cumin powder, stir-fry into the flavor and then pour in sesame oil, turn well to get cumin flavor.
6: Scoop the ingredients from the pot onto the plate of rabbit shreds and serve.
Spicy little fresh meat
Pork pine plate meat 250 grams crystal pot bar 50 grams dried chili knots 80 grams of peppercorns 15 grams of orange peel silk 5 grams of garlic paste 5 grams of rose dew wine 3 ml onion grains 5 grams of green onion grains 5 grams of green onion 3 grams of ginger grains 5 grams of starch 5 grams of salt, monosodium glutamate, chicken essence, sugar, ginger slices, garlic slices, salad oil each appropriate amount
Method:
1. After beating the pork pine plate meat with the back of a knife, add garlic paste, onion grains, green onion grains, ginger grains, rose dew wine, salt, monosodium glutamate, chicken essence, sugar and starch for 24 hours, and cut into thumb-sized cubes with a knife. In addition, put the crystal pan into a hot oil pan and fry it until golden brown, remove the oil, break it into small pieces, and put it on the bottom of the plate.
2. Heat the pan in oil until it is 60% hot, add the diced pork on the loose board and fry until the outside is crispy and tender on the inside, then remove the oil and drain.
3. Leave the bottom oil in the pot, add ginger slices, garlic slices, dried chili knots, peppercorns and tangerine peel silk simmering, pour in the fried pine plate diced meat, add salt, monosodium glutamate, chicken essence and sugar and stir-fry into the flavor, after the pot is plated, sprinkle some green onions and serve.
Bamboo hedge grilled yellow croaker
Selling:
This dish changes the common practice of yellow croaker to grilled, with a special sauce, the appearance is novel, the taste is spicy and fragrant, the meat is tender and the aftertaste is long.
1 yellow croaker (about 400 g).
seasoning:
Ingredient A (salt, garlic paste 3 grams each, monosodium glutamate 6 grams, chicken essence, cumin powder 5 grams each, ginger rice 4 grams, oil chili pepper, red oil 10 grams each, vinegar 0.5 grams, sugar 1 gram)
5 grams of green onion and 5 grams of coriander.
1. Open the belly of the yellow fish, wash the internal organs, and marinate.
2. Mix ingredient A evenly to form a sauce.
3: Take the plate of yellow croaker flat (belly down), pour the mixture and bake in the microwave for 3-3.5 minutes.
4: Pour the grilled yellow croaker into another dish and sprinkle the green onion and coriander shape.
Pickled fish:
10 yellow croakers are marinated with 30 grams of salt, 150 grams of cooking wine, ginger and green onion, and 250 grams of shallots, parsley, and parsley (or celery).
The essential:
1, yellow croaker back cut a few knives, easy to taste and easy to cook.
2. Control the baking time, and the taste of freshly cooked is the best.
Golden pepper boiling shrimp
Boiling fish to the fish tender, spicy and not dry and popular, its main ingredient into shrimp, the production of boiling shrimp is also popular for a while, here with clams and han shrimp to make, the same boom.
Ingredients: 20 Chinese shrimp 22 clams 22 green shoot shreds 300 grams celery festival 100 grams dried chili pepper festival 150 grams dried green peppercorns 30 grams garlic rice 20 grams of green onion knots 10 grams of salt, chicken essence, monosodium glutamate, pepper, spicy oil, salad oil each appropriate amount
1. Clean the han shrimp and clams, put them in a pot, add salt, chicken essence, monosodium glutamate, pepper and garlic rice, mix well and set aside.
2. Heat the salad oil in the pot, sauté the green shoots and celery knots, add salt and MSG to taste, and put them into the bottom of the nest plate (you can also put it into the pot of boiling water for a little while, and then add salt and MSG to mix the taste after the bottom).
3. Heat the spicy oil in the pot, after the dried chili knots and dried green peppercorns are simmered, pour in the flavorful Han shrimp and clams and stir-fry until they are just broken, start the pot and put it on a nest plate with green shoot shreds and celery knots, sprinkle with green onions.
Farmer's beef
Generally speaking, the dish of roasted beef brisket takes a long time, because the taste is soft and rotten, and this beef brisket dish has a short cooking time, the taste is crisp and chewy, and a large number of chopped peppers and knife-edged peppers are added to the seasoning, and the flavor of the dish is unique.
1. Cut the beef brisket into pieces, put in a pot of boiling water with ginger and shallot water and cooking wine, fish it out and rinse it, then put it into the pot of boiling water, add ginger slices, green onions, spices, pepper and salt, bring to a boil over high heat, reduce the heat to simmer for 1 hour, pick out the brisket pieces, and retain the original soup
2. Cut the swollen kelp into strips, put a pot of boiling water, fish it out and put it at the bottom of the pot with the celery festival.
3. Heat a little salad oil in the pot, chop the minced pepper, millet pepper and beef brisket pieces, stir-fry over low heat, add the original soup to boil, then scoop it into the pot with kelp shreds and celery knots, sprinkle with knife-edged chili peppers, pepper noodles, ginger rice, garlic rice, green onion and celery minced, serve with the Ka's stove, light the heat and eat.
Wild Fish head king
Fish head is rich in a variety of minerals and proteins, which can effectively improve the human cardiovascular circulatory system. This dish is made of pollution-free, stocked silver carp, which is made into a dish by a combination of steaming methods, fresh, fragrant, tender and slightly spicy.
material:
1 head of wild scaly fish in Dongjiang Lake (weighing about 1500 grams), lake lotus root 250 grams.
Ingredient A (1 g of white vinegar, 100 g of crushed millet chili pepper, 5 g of salt, monosodium glutamate, chicken essence, 2-3 g of meiji umami juice)
Ingredient B (salt, MONOS glutamate 5 g each, star anise, cinnamon 2-3 g each)
Mixed oil (salad oil and mixed oil in a 1:1 ratio) 150 g, fish broth 800 g, homemade marinade, green onion 10 g each.
Preparation Method:
1: Cut the fish head in half, wash and marinade for 1 hour.
2: Scrape the skin of the lake root, cut into hob pieces, blanch in boiling water for 1 minute, fish out the controlled water, put it into a pressure cooker, add boiling water and ingredient B, press on low heat for 15 minutes, take out and set aside.
3: Mix well and marinate for 5-6 hours.
4, when the guest orders, put the fish soup into the wok, down into the lake lotus, put the fish head on the lake root, and then spread the marinated A ingredient on the fish head, pour in the hot mixed oil, cover the lid, heat it for about 8 minutes, the fish soup boils, all the raw materials are poured into the hot black sand pot (the fish head must be placed neatly), cover the sand pot lid, put the sand pot on the heatable induction cooker after the table, turn on the fire, put the alarm clock on the sand pot cover, heat it for 5 minutes, the alarm clock rings, remove the alarm clock, and sprinkle the green onion after uncovering the lid. Ready to serve.
5. After eating the fish head and lake lotus, it is best to order a QQ noodle, which is eaten together with the soup, and the combination of noodles and vegetables makes the taste more outstanding. In addition, QQ noodles can also be replaced with noodles, rice noodles, etc.
Marinade Recipe:
1 g each of shallot oil flavor and chicken bone marrow paste, 2 g each of ethyl maltol, chicken essence and salt, 20 g of ginger juice and 10 g of cooking wine can be mixed well.
1, A ingredient in the millet pepper pickling time must be long, after 5-6 hours, the pepper itself raw umami taste basically disappeared, white vinegar also gave the pepper a faint sour taste.
2, when the lake lotus is pressed, you must not add soy sauce and other spices, otherwise the color will be black, affecting the effect of the dish.
Bad steak
This dish is made of beef meat with elastic tendons, which is treated by beating the tendons, which is easier to taste on the basis of not affecting the taste, and is accompanied by mash juice, which is fragrant.
Beef 200 g.
100 grams of horn pepper, 20 grams of red millet spicy, 50 grams of celery and breadcrumbs, 1 egg white, 3 grams of salt, 8 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of mash juice, 6 grams of corn starch, 500 grams of salad oil (about 60 grams).
1: Cut the beef into 0.5 cm thick slices, pat the tendons with the back of a knife, rinse the blood with water and suck up the water, add salt, MSG 3 grams, corn starch, egg whites and sizing.
2: Cut the horn pepper, red millet pepper and celery into inches.
3: Put the marinated beef wrapped breadcrumbs, put them in 30% hot oil and smoothly cook them, wait for the oil temperature to rise to 60% heat, fry the steak again until it is crispy on the outside and tender on the inside, and then fish out the knife and change it into a finger.
4, another clean pot, into the oil, sauté fragrant carob pepper, red millet pepper, parsley, put in the steak with a good knife, into the chicken essence, MONOS glutamate 5 grams seasoning, when the pot into the mash juice quickly stir-fry evenly, out of the pot can be plated.
1, beef marinating should be vigorous, so as to achieve the effect of crispy outside and tender inside. 2: Add mash juice before cooking, quickly stir-fry out of the pot, serve quickly, to avoid affecting the taste.
Cold powder crucian carp
This dish belongs to the category of hot dishes, which is made by steaming the fish first, and then mixing it well with the cold powder cubes that are mixed with spicy flavor while it is hot, which is similar to the hot mix fish that is now popular.
1: First slaughter the crucian carp to clean up, then marinate with salt, cooking wine, ginger slices and green onions, and put it into a flat dish smeared with lard (or padded with lard oil), then steam for 8 minutes on high heat until cooked, plate and keep warm.
2: Cut the cold white powder into 1.5 cm square pieces with a knife, put it in a pot of cold water and bring it to a boil over high heat.
3: Drain the basin and add the minced tempeh, minced sprouts and garlic paste.
4: Mix salt, soy sauce, sugar, monosodium glutamate, pepper noodles, sesame oil, pepper oil and red oil chili pepper to form a spicy flavor, sprinkle with celery flowers and green onion and mix well.
5: Then pour over the cooked crucian carp on a plate and serve.
1, steamed crucian carp, to be mixed with spicy hot cold powder at the same time, and require rapid consumption into dishes, so as not to lose the taste of the dish after being placed cold.
2. When mixing hot cold powder, you can add some minced herbs to give a different flavor.