<h1 class="pgc-h-arrow-right" > fresh spicy mushroom waist flower</h1>
raw material:
500 grams of fresh pork loin, 50 grams of crab mushrooms, 50 grams of seafood mushrooms
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
Fresh spicy fresh sauce 10 grams, spicy fresh sauce 10 grams, millet spicy crushed 10 grams, ginger 5 grams, minced garlic 10 grams, green onion 20 grams, pepper oil 20 grams, fragrant chicken fresh powder 20 grams, light soy sauce 50 grams, white sesame seeds 2 grams
<h1 class="pgc-h-arrow-right" > production:</h1>
1 mushroom cut the root and blanch the water for later, and the pork loin goes to the net waist and cuts the anchovy tail for later;
2 Cut waist flowers soaked in lemonade white vinegar for 10 minutes after cooling the water in the pot for 30 seconds;
3 Use mushrooms to put the waist flower on the bottom, mix the seasoning into a sauce and pour it on the waist flower surface, and finally sprinkle with green onions.
<h1 class="pgc-h-arrow-right" > red wine drunk kumquat</h1>
1000 g kumquat (6 servings).
seasoning:
Great Wall Dry Red 300 ml, Iced Black Tea 200 ml, Rock Sugar Water 500 ml, Honey 25 g.
After pouring rock sugar water, red wine and iced black tea into a stainless steel basin, seal the plastic wrap and steam for 1 hour, take it out to cool, add honey, and then put the kumquat into it and soak it for 24 hours until it tastes, after fishing out the plate, drizzle the appropriate amount of soaking juice on the table.
<h1 class="pgc-h-arrow-right" > spicy eggplant</h1>
350 g long eggplant and 30 g pepper
【Spicy cold sauce】35 g
5 grams of chicken powder, 25 grams of fresh spicy sauce, 50 grams of steamed soy sauce, 40 grams of spicy red soup sauce, 10 grams of garlic paste, 10 grams of ginger, 5 grams of red oil, 5 grams of dark soy sauce, 50 grams of sugar, 40 grams of water, 30 grams of balsamic vinegar, 15 grams of sesame oil, 10 grams of sweet noodle sauce, 80 grams of sesame sauce; mix all seasonings (except ginger and garlic) well (cold sauce), garlic and ginger are recommended to be added before each use.
1 Put the long eggplant into the microwave on high heat for 8 minutes, tear into thin strips or cut into strips and set aside;
2 peppers fried and peeled and set aside;
3 Combine the pre-made main ingredients, add the accessories and spicy cold sauce, mix well and plate.
<h1 class="pgc-h-arrow-right" > pickled bamboo shoots mixed with pig arches</h1>
Pig arch 100 grams, pickled bamboo shoots 200 grams, spicy beans 50 grams.
Salt, monosodium glutamate, soy sauce, red oil each appropriate amount, spiced brine 1 pot.
1. Cut the pickled bamboo shoots into slices, put them into a pot of boiling water, then put them into the five-spice brine pot and marinate them; the pig arch is cooked, put into the five-spice brine pot to marinate into the flavor, fish out the smoke and slice them for use.
2. Combine the pork arch mouth, brine bamboo shoot slices into a basin, add salt, monosodium glutamate, soy sauce and red oil, and mix well with spicy beans.
<h1 class="pgc-h-arrow-right" > spicy Arctic shellfish skirt</h1>
100 grams of arctic shellfish skirt, 50 grams of celery, 10 grams of coriander stalks
15 grams of spicy fresh sauce, 3 grams of chicken powder, 1 gram of sugar, 2 grams of aged vinegar, 3 grams of sesame oil, 1 gram of dried safflower peppercorns, 2 grams of dried chili peppers, 3 grams of cooked sesame seeds
1 Arctic shellfish skirt wash rinse water to sand fly water set aside. Celery changed the knife to cut the shredded, and the coriander stalk changed the knife to cut the small ingredients;
2 Mix Seasoning 1 well, mix the Arctic shellfish, celery, coriander stalks and put them on the plate, sprinkle with dried safflower peppercorns and dried pepper shreds, drizzle with hot oil and sprinkle cooked sesame seeds.
<h1 class= "pgc-h-arrow-right" > crisp ear money belly</h1>
Money belly 300 grams, pig ears 300 grams.
Homemade miso soup 2000 ml.
Clean the money belly and pig ears separately, put them into the homemade sauce soup pot and marinate for 40 minutes, fish out and wrap the pig ears with the money belly while it is hot, and then wrap it tightly with plastic wrap, wait until it is cool, put it in the refrigerator, tear off the plastic wrap when used, change the knife to plate it.
Homemade miso soup:
Put 10 liters of bone broth, 40 grams of red yeast powder, 200 ml of fresh mushroom soy sauce, 60 grams of refined salt, 10 grams of monosodium glutamate, 30 ml of cooking wine, 30 grams of green onion, 40 grams of ginger slices, 3 grams of ethyl maltol and spice packets (6 grams of cinnamon, 5 grams of fragrant leaves, 3 grass fruits, 5 grams of star anise, 2 grams of cloves, 5 grams of white cocoa, 3 grams of sand kernels and 5 grams of fennel), put them all into stainless steel barrels, boil on high heat for 15 minutes, then reduce heat and simmer for 40 minutes.
<h1 class="pgc-h-arrow-right" > and wind juice chilled fresh abalone</h1>
Fresh four-headed Dalian abalone 500 g
Japanese Wind Juice 500 grams of sake, 600 grams of miso, 15 grams of carp, 180 grams of sauce, 65 grams of Swastika soy sauce, 80 grams of Knorr fresh sauce, 65 grams of fresh Ichipo, 70 grams of rock sugar: Mix all the spices and bring to a boil, stir from the heat until the rock sugar melts, then refrigerate and use.
1 First, brush the abalone and abalone shell with a brush, drain the water and put it in the refined oil.
2 Bring the abalone soaked in refined oil to a boiling water, steam it for six hours and then remove the abalone in the oil into ice water.
3 After the abalone is completely cooled, shell it, remove the intestines and refrigerate it in the japanese wind juice overnight.