Crystal elbow
Ingredients: pork front elbow, pork skin
Accessories: green onion, ginger and garlic, star anise, peppercorns, dried chili peppers, cumin
Seasoning: fine salt, monosodium glutamate, guyue longshan, two pots of white wine, aged vinegar, a pint of fresh soy sauce, sesame oil
Production Process:
1. Change the pork skin into a strip, put the pot into blanching water for 1 minute, pour out the rinse to remove the fat, put it into the basin and add water until the pig skin has just passed, add the green onion, ginger, and the second pot head, seal it with plastic wrap and steam it in the steaming box for 3 to 4 hours, take out the green onion, ginger, pork skin, season and set aside.
2. Mix aged vinegar, a poinsettia of fresh soy sauce, sesame oil, minced garlic, fine salt and monosodium glutamate into garlic juice for later.
3. Elbow boneless divided into two halves of blanched water to remove fishy, put into the bucket to add salt, monosodium glutamate, ancient Yue Longshan, green onion, ginger boiled, boiled for 1.5 hours to take out the knife into a 1 cm wide strip into the tray, the prepared pork skin juice together poured into the tray to cool, into the refrigerator for 2 hours to set the shape, take out the knife plate, with garlic juice can be.
Taste characteristics: salty and umami strong, translucent color.
Crystal mung bean chicken
Ingredients: 200 grams of peeled and boneless chicken thigh meat, 1 corner of rotten skin (about 20 grams), 100 grams of northern tofu.
Accessories: 100 broccoli, 100 grams of flower carrots, 150 grams of clear chicken soup, 1 strawberry, 1 fragrant flower.
Seasoning: 5 grams of salt, 3 grams of sugar, 3 grams of fish gelatin powder, 3 grams of white wine, 20 grams of Changfu wonderful sauce, 1 gram of pepper, 10 grams of green onion and ginger, 500 grams of oil.
make:
1, put the chicken thigh meat into the white wine, ginger, green onion marinade for 20 minutes, and then put it into the steaming box to steam for 1 hour and then take it out, pick out the green onion, ginger, the original soup for retention, the soup is carefully stirred over, and the steamed meat is torn into thin strips by hand for later.
2, wash the broccoli, blanch the water, overly cold, use a knife to put the flower buds under the slices and set aside, wash the carrots, peel, cut into thick slices, blanch the water, let cool and set aside.
3, add the chicken soup to the steamed chicken juice, salt, sugar, fish gelatin powder, pepper boiling, seasoning, use a frying pan into the oil, cook until 50% hot, then put the rotten skin puff pastry for later, fry the northern tofu slices into thin slices until golden brown.
4, find a square box to carrots, broccoli buds, chicken thigh meat, carrot slices, fried tofu into the small box, the mixed flavor of the chicken soup gently poured, with the top carrot slices flat, put in the refrigerator refrigerated for 1 hour, to be completely solidified after taking out, with a knife to change into strips, the wonderful sauce into the side of the fried rotten skin, dotted with strawberries, french incense can be.
essentials:
1. Before putting carrots and broccoli into the small box, be sure to use a towel to absorb moisture.
2, clear chicken soup should be at room temperature, can be poured into the small box of good ingredients, otherwise the color of vegetables will be affected.
Lamb stew with radish
Ingredients: lamb chops, white radish, goji berries, large
jujube
Seasoning: large ingredients, green onion, ginger slices, cooking wine, salt, pepper
method:
1. Cut the lamb chops into 5 cm size pieces; Cut the white radish into 5 cm long strips.
2. Bring the lamb chops to a boil in cold water, remove the blood foam, and rinse out.
3. Heat the oil over medium heat, put the shallots, ginger slices and large ingredients to stir-fry, add the lamb chops with the water, cook the cooking wine and stir-fry evenly, pour in the appropriate amount of water to boil, turn the heat to cover and cook until the lamb is seven ripe.
4. Add the white radish strips, goji berries, salt, pepper and dates, and continue to cook until the lamb and white radish are soft and ripe.
Effect: Warm spleen, nourish kidney and yang.
Butter cheese with lobster cubs
Taste characteristics: bright color, unique taste.
Ingredients: lobster larvae
Accessories: crushed, minced garlic
Seasoning: butter, salt, monosodium glutamate, cooking wine, green onion ginger, sesame powder
1. Slaughter the live lobster clean, open it in two from the back, add onion and ginger, cooking wine, salt, and MSG to marinate.
2. Add butter and minced garlic to the lobster, sprinkle cheese powder on top and bake in the oven.
Production key:
1. The incense and minced garlic must be fine.
2. The time and heat of the roast must be mastered, otherwise the roast is too old.