Spicy crystal beef paws
After the beef palm is marinated, it is cut into transparent thin slices, wrapped in cucumbers and folded in half, and then drizzled with red oil juice on the surface, which sells regularly, has a refreshing taste, and is sour and spicy.
Batch prefabrication:
1: Fresh yellow ox palm 5 burned residual hairs, scraped and washed, longitudinally and evenly stroked 4 knives (to be deep visible bone, easy to cook through).
2: Add water to the pot, cook for 20 minutes, remove and rinse.
3: Add an appropriate amount of water to the soup bucket, put in the beef paw, spice packet (50 grams of dried pepper, 25 grams of peppercorns, 25 grams of cinnamon, 15 grams of star anise, 10 grams of cumin, 2 grass fruits, cleaned, wrapped in gauze), 150 grams of green onion, 150 grams of ginger slices, 150 grams of carved wine, 100 grams of garlic on high heat, turn to low heat and cook for 1 hour until soft, add 80 grams of salt, 50 grams of sugar and continue to cook for 1 hour.
4. Fish out the bones of the beef paw, put it into the iron box while it is hot, put the heavy object to compact, let it cool and refrigerate it for setting.
Cooking process:
1: Cut the cooked beef palm into 10 cm long and 4 cm wide slices, and the cucumber into 5 cm slices.
2: Take a piece of beef paw, spread two pieces of cucumber on top, fold in half and put it on the plate, place 6 groups in turn, pour in red oil juice, sprinkle 10 grams of minced chives and serve.
Production key:
1, when removing the cow paw, the broken bone should be removed, otherwise it will be "jammed" when slicing, and there will be slag when eating.
2, the gum of the beef palm is very thick, use a small heat to simmer it until soft and rotten, otherwise the meat is tight, and the tendons inside cannot be chewed.
3, boiled beef palm soup can be reused, after each use to beat off the dregs in the bucket, re-boil, the next use before the replenishment of water can be.
Sour radish boiled fish
This boiled fish abandons the traditional chili, pepper, red oil, using sour radish, pickled ginger, pickled pepper, the soup is yellow and bright, the taste is sour and spicy, the aftertaste is soft, and it is also a representative of the new generation of boiled fish.
Features: The soup is mellow, sour and spicy appetizer, and the fish is tender and delicate.
Ingredients: Fresh green ridge grass carp 1 about 1.5 kg, high quality sour radish 150 g, pickled ginger 100 g, pickled chili pepper 50 g, yellow bell pepper hot sauce (spicy) 30 g.
Seasoning: Marinade (salt 10 g, monosodium glutamate 5 g, pepper 6 g, egg whites, 30 g corn starch, cooking wine 10 g, green onion and ginger water 50 g), lard 100 g, salt 3 g, monosodium glutamate 5 g, sugar 5 g, broth 1.5 kg.
make:
1, the fish is killed and washed, the bone and flesh are separated, peeled, the meat slices are sliced into large pieces, then add the marinade (except egg whites and corn starch) to grasp well, marinate for a while, then add egg whites and corn starch and mix well, seal a little salad oil and let stand for 10 minutes.
2: Put the fish bones into boiling water (add green onion and ginger, cooking wine) and rinse them for later. The sour radish was changed to slices, and the pickled ginger was changed to a knife into a piece.
3, under the pot of lard, burned to 60% hot, under the bell pepper spicy sauce, sour radish, pickled ginger, pickled pepper stir-fried aroma, under the fish bone, and then add broth, boil on high heat, cook for about 5 minutes, beat off the fish bones, pickled pepper and dregs, only leave the sour radish, pickled ginger, and then under the fish fillet and other spices, the heat should keep the soup as if it were not open, about 2 minutes later, you can start the pot into the pot.
1, add the broth, fish bones to boil, simmer a little, the sour radish and other accessories in the ingredients stewed out, so that the soup is yellow and clear.
2, the role of lard is Titian, otherwise the soup is sour and spicy, and the aftertaste is insufficient.
3, the end of the dish does not need to be poured oil.
Comments: There is an innovation in the sauerkraut fish method, the dishes are refreshing and clean, the color of the dishes is golden, and the taste is sour and spicy.
Pretzel crispy skin stuffed with Liao ginseng
raw material:
120 heads of Liao ginseng 8 pieces, shrimp gelatin 200 grams (add 30 grams of horseshoe minced), 8 onion rings, ginger and shallots, crispy pulp each a little.
seasoning:
Salt, chicken powder, second soup, seven flavor salt, dried corn starch, egg whites each appropriate amount.
1: Wash the Liao ginseng, put it into boiling water with ginger and shallots, remove and set aside.
2, put the pot into the second soup to boil, adjust the salt, put in the Liao ginseng simmer for 10 minutes, fish out the suction dry water, smear the inside with dried corn starch, brew in shrimp glue, smooth with egg whites, steam in the steaming cabinet for 7 minutes until the shrimp gel is mature, take out and dry.
3, the stuffed Liao ginseng hung on the crispy pulp, into the 60% hot oil pan fried until the golden skin crisp, | sailor delicacies | fished up, increase the oil temperature and then return to the pan to fry again, fish out the oil control, sprinkle seven flavors of salt, plate.
4, the onion ring on both sides of the slight frying, hanging crispy pulp fried until golden brown, fishing, raise the oil temperature and then return to the pan to fry again, fish out the oil control, sprinkle seven flavors of salt, plate is ready.