Dry pot beef with skin
Ingredients: 1000 g of beef with skin.
Ingredients: 50 g of red pepper, 200 g of white radish.
Seasoning: 50 grams of vegetable oil, 3 grams of refined salt, 8 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of oyster sauce, 20 grams of chili sauce, 20 grams of cooking wine, 20 grams of ginger, 50 grams of garlic seeds, star anise, 5 grams of cinnamon, 30 grams of whole dried pepper, 2 grams of pepper powder, 20 grams of red oil, 10 grams of sugar color, 500 grams of fresh soup.
Method:
1: Blanch the beef with skin, wash it, cook it in a pot until it is broken, remove and cut it into 4 cm long, 2.5 cm wide and 0.5 cm thick slices and set aside;
2, sharp red pepper to the stem, cut into 1 cm long segments, garlic seeds to the stem, ginger into thick slices, white radish peeled, cut into thick slices the same size as beef;
3, the net pot on the high fire, put the oil to 60% heat, under the beef sautéed until the skin is small bubbles, add spices, ginger slices, whole dried pepper stir-fry incense, and then cook cooking wine, stir-fry dry water, add fresh soup, put fine salt, monosodium glutamate, chicken essence, oyster sauce, spicy girl pepper sauce to adjust the taste, add sugar to color, pour into the pressure cooker for 12 minutes, and then select spices, whole dried pepper, ginger slices to set aside;
4: Put the net pot on the high heat, add red oil, sauté the garlic seeds and red pepper rings, pour the beef juice into the pot, and then collect the soup juice, out of the pot into the dry pot with white radish.
Private room rabbit
Private room rabbit is an innovative Sichuan dish, although it is said that it is a private house rabbit, but the taste is indeed a good, the taste is fragrant, the rabbit meat is tender, worth recommending.
raw materials
Ingredients: 200 grams of peeled rabbit meat, fried garlic, minced onion, diced green pepper, millet spicy minced, diced carrots, garlic sprouts, coriander segments, celery grains each a little.
Seasoning: salt, monosodium glutamate, chicken powder, Meiji soy sauce, spicy fresh sauce, Tiancheng Yiwei soy sauce each appropriate amount.
make:
1: After the rabbit meat is cut into large cubes, go down to the oil pot that has been burned to 60% or 70%, fry it thoroughly, and then fish it out and set aside.
2: Leave a little oil in the wok and heat it, first fry the diced garlic, minced onion and green pepper cloves, then put the diced rabbit meat, millet spicy minced, diced carrot, garlic sprouts, coriander segments and celery grains into it and stir-fry together, stir-fry while adding salt, Meiji soy sauce, spicy fresh sauce and Tiancheng Yiwei soy sauce. Reduce the heat for 20 minutes until the rabbit is flavored, add MSG and chicken powder, stir-fry well and serve.
Snowflake squid
Ingredients: 50g chicken breast, 300g squid, 50g egg white, 13g starch, 15g garlic.
Seasoning: MSG 2g, cooking wine 5g, salt 3g, green onion 10g, lard 30g, vegetable oil 10g, chanterelle 10g, alkali 5g.
method:
1, dried squid with warm water brushed clean, soaked in cold water until soft peeled, whiskers, claws, add a little alkali noodles, vegetable oil, soaked for 24 hours to take out;
2, after taking out, cut into 12 cm wide, 4 cm long strips, then add alkali noodles, add water, soak for 3 hours to take out;
3, and then rinse repeatedly with water until there is no alkali taste, take ice and smash it together with the squid, cover and put it for 12 hours, until the color is whiter;
4, the breast meat soaked white, go to the fascia scraping off the meat smashed into a puree, add 50 ml of clear soup to open, then humidify the starch and mix well, add egg whites and stir evenly;
5, squid strips into the boiling water pot with alkali boiling soft, take out with water and rinse repeatedly, and then into the boiling water pot three times to purify the alkali taste;
6, add 500 ml of chicken broth and cook for 15 minutes to remove and set aside;
7, wash and cut the green onion into small pieces, and the garlic should be washed and cut into sections;
8, the pot brush into the cooked lard, burn to 40% heat, under the chicken egg white liquid, the oil at first sight white push into the snowflake, irrigate the oil to become "snowflake", into boiling water to wash off the grease and drain the water;
9, the pot is then on the heat of the base oil into the shallot slices slightly stir-fried, under the clear soup to boil to remove the foam, add salt, monosodium glutamate, cooking wine, under the squid snowflakes, with wet starch and water to dilute the mustard, beat the chicken fat out of the pot, sprinkle garlic sections on the plate.
Tips:
1, squid selection thick, large, dry foot, flat and neat, purple and yellow is better, the first time into the pot after changing the knife is mainly boiled soft, can not make it rotten or broken. The second time you cook with a clear soup, in order to increase the umami taste, you should also pay attention to the integrity of the squid. The key to mixing chicken puree is to grasp the amount of wet starch added, more hard, less snowflakes crisp or loose;
2, the oil of the "snowflake" should be warm, and the snowflake mushroom material cannot be heard when the pot is cooked, such as a sound in the pot, indicating that the oil heat should be immediately separated from the fire, and the snowflakes should be pushed out of the pot;
3. Because there is an oil process, it is necessary to prepare 1500 grams of cooked lard.