Teppanyaki fresh chestnut stuffed fat sausage
Features: This dish is an improved version of "Chestnut Fat Sausage Pot", the general production of "Chestnut Fat Sausage Pot" is to stir-fry the chestnut and fat sausage with various sauces, put it on the table in the pot, and the fat sausage has not been processed into the flavor. The fat sausage in this dish is marinated, and then paired with chestnuts, the flavor of the canadian juice is better, and the chestnuts are brewed into the fat intestines in a unique form and sell well.
Ingredients: 200 grams of cooked large intestine (marinated with salty and umami brine), 100 grams of cooked chestnuts.
Seasoning: Nestlé Meiji umami sauce 3 g, Knorr brand chicken juice 1 g, salad oil 1000 g, wet starch 5 g, Lee Kum Kee soy sauce chicken juice 2 g, sugar 5 g, broth 100 g, shallot oil 10 g.
make:
1. Cut the large intestine into 2 cm long segments; the cooked chestnuts are cut into 2 cm long cylinders with a diameter similar to the diameter of the fat intestinal circle.
2, the cooked chestnuts are brewed into the fat intestine circle one by one, into 60% hot oil and fried for 10 seconds (frying can make the fat intestines tightly wrapped in chestnuts, otherwise it is easy to separate the intestines) fished out.
3: Add broth to the pot, add the meiji juice, chicken juice, soy sauce chicken juice, sugar and simmer for 2 minutes, then use wet starch to outline, drizzle with green onion oil, pour in the pre-heated iron plate and serve.
Production key:
1, fat intestines should be selected in the right size, if too fat into vegetables look greasy, selling very poorly.
2, the taste of the brine large intestine should be light, because the back also needs to be seasoned; and to master the heat and time, the fat intestines should not be too bad, otherwise there is no chewiness, generally the fat intestines are placed in the brine on high heat to change the small heat brine for 60 minutes (the pot always maintains a small bubbling state).
3, when the hook should be thinner, and to leave the right amount of juice, so as not to burn the paste when on the iron plate.
Comments: After trial production, this dish has a good effect, delicious taste, uniform, and sells very well.
Dried brine beans
Ingredients: 2 pieces of old tofu, oil, 4g of salt, a small piece of green onion, 4 slices of ginger, a suitable amount of pepper powder, an appropriate amount of chili noodles, 15g of light soy sauce, 10g of dark soy sauce, 15g of sugar, a suitable amount of cooking wine, 2 star anise, 3 pieces of fragrant leaves, a small piece of cinnamon, a small amount of cumin, 2 cardamom, 3 pieces of white root, a suitable amount of chicken essence.
method:
1, 2 pieces of tofu (choose old tofu, the more solid the brine out of the chewing feeling, the more flavorful).
2: Cut the green onion into sections, slice the ginger, star anise, cinnamon, fragrant leaves, cumin, cardamom and white root.
3: Stir-fry the dried peppercorns until fragrant, crush them, take a piece of tofu and cut a knife from the middle of the tofu.
4: Cut horizontally into slightly thicker slices and cut the 2 pieces of tofu in turn for later.
5: Fry the tofu slices in oil to make golden brown on both sides.
6: Leave the bottom oil in the pot and pour all the seasonings in step 2 into the stir-fry.
7: Stir-fry until fragrant, pour in a small half pot of water, add cooking wine, salt, soy sauce, soy sauce, sugar, chicken essence, boil the water and simmer for 5 minutes.
8: Add the fried tofu cubes, cover the lid and cook for 10 to 15 minutes before fishing out (do not marinate).
9: Add peppercorn powder after brine and mix well.
Pomelo peel fresh shrimp stew
Features: fresh and salty, fruity and fragrant.
Ingredients: 300 g of grapefruit, 100 g of river prawns.
Seasoning: 1 kg of salad oil, 20 g of ginger wine, 10 g of green pepper, red pepper, onion, and salt, 40 g of corn starch, 20 g of custard powder, 30 g of sugar, 100 g of salad sauce.
1: Cut the grapefruit peel into 6 cm long thin wires, add ginger wine and sugar to boiling water and simmer for 0.5 minutes, then remove the water control.
2: Put the river shrimp into boiling water and heat for 1 minute, fish out the controlled water, add grapefruit peel, corn starch and Gyoshi powder and grasp well.
3: Put 80 grams of salad oil in the pot, put the mixed grapefruit peel and river prawns into the bottom of the pot when it is 50% hot, fry for 3 minutes on low heat until it is set, take out the salad oil that is burned to 50% heat and fry for 10 seconds, fish out the oil control, cut into triangular pieces, put it on the plate, sprinkle green pepper grains, red pepper particles, onion particles and pepper salt. Place the salad sauce in a small bowl and serve with the pomelo shrimp.