Sauce pop duck
The spice flavor of this sauce is not very strong, but the penetration is strong, there is a strange fragrance that seems to be nothing, it is difficult to achieve such an effect by relying on spices alone, and the addition of Indian No. 1 pepper can achieve the effect of turning stones into gold.
make:
1, the duck to clean, change the knife into a block, into boiling water to blanch thoroughly and set aside.
2: Heat 50 grams of rapeseed oil into the pot to 50%, add 30 grams of green pepper, 15 grams of red pepper and garlic, 10 grams of ginger slices, 750 grams of duck pieces with boiled water, stir in 35 grams of secret spicy sauce, 150 grams of broth, simmer on high heat until the duck is soft and rotten, and collect the soup juice to go vegetables.
Secret Spicy Sauce:
Add 2000 grams of lard to 50% heat, 250 grams of yellow dried pepper, 150 grams of Indian No. 1 pepper until fragrant overflow, add ginger slices, garlic seeds, shredded onion 200 grams each, 100 grams of green onion, 50 grams of pickled ginger slices, then 300 grams of yellow lantern pepper sauce, 200 grams of Pixian bean paste until the red oil precipitates, adjust into Haitian soybean sauce 200 grams, 100 grams of Lee Kum Kee seafood sauce and XO sauce, 50 grams of sweet noodle sauce and stir-fry evenly, add 120 grams of spice powder, 30 grams of thirteen spices, and add 100 grams of salt , Meiji umami sauce, MSG 50 grams each, dragon brand soy sauce 40 grams, chicken essence, oyster sauce 30 grams each, rock sugar 15 grams seasoning, keep the low heat for 10 minutes, turn off the heat to cool, pour into the blender and crush.
Spice powder:
Star anise 500 grams, cinnamon 400 grams, lemongrass, fragrant leaves, da hong pao peppercorns, white coriander 300 grams each, grass fruit (broken), tangerine peel, cumin 150 grams each, cloves, sand kernels 100 grams each, luo han guo (crushed) 5 without cleaning, directly into the mixer to beat into powder.
Fragrant marinated tofu shreds
ingredient:
500g tofu skin, marinade, 1 tablespoon cooking wine, cooked sesame seeds, 1/2 tablespoon red oil, 1/2 tablespoon sugar.
method:
1: After washing the tofu skin, roll it up along the side, leaving 5 cm unrolled.
2. Use a knife to cut the rolled up part into thin strips.
3: Shake the chopped tofu shreds open.
4: Roll up the tofu along the uncut part and tie it with a toothpick to fix it.
5: Put the treated shredded tofu into the marinade pot.
6: Add a few red peppers, bring to a boil over high heat, turn off the heat, and marinate overnight to taste.
7: Remove the marinated tofu shreds.
8: Cut the shredded tofu into your preferred length.
9: Put the shredded tofu in a clean bowl and add a tablespoon of cooking wine.
10: Add 1/2 tbsp sugar and mix well.
11: If you like spicy flavor, you can add half a tablespoon of red oil.
12: Finally, sprinkle with cooked sesame seeds and mix well.
Rattan pepper tofu
This dish can attract many eyes just because of the refreshing appearance of the yellow tofu and turquoise sauce. The sauce is made with a mixture of shallots, garlic cloves and fresh vine peppers, and the green onions are slightly hempy, salty and refreshing.
Production Process:
1: Change the bagged Japanese tofu into a 1.5 cm high piece. Take 10 pieces of tofu, thinly pat the surface of the corn starch, fry in 70% hot oil until the color is golden brown, drain the oil, put it on the plate, and add green leaves to the top.
2: Spring onion, garlic cloves and fresh vine peppers in the ratio of 3:1:1, add a little water and beat into turquoise sauce. Pot into the cooked coriander oil 15 grams (this is a new product of the mazi, take the freshly squeezed rapeseed oil in accordance with the standard process to burn off the peculiar smell, only leave the strong aroma, after buying back can be used directly) burned to 50% heat, under the turquoise sauce 60 grams of small heat stir-fry incense, adjust the appropriate amount of salt, monosodium glutamate, hook thin mustard, drizzle vine pepper oil 10 grams, from the pot poured into the plate containing tofu can go to the dish.