<h1 class="pgc-h-arrow-right" > osmanthus fried shark fin</h1> soup
Ingredients:
80g shark fin soup, 300g bacon
Accessories:
50g eggs, 10g ham
seasoning:
4g salt, 10g soy sauce, 15g vinegar, 3g monosodium glutamate, 20g coriander, 5g spring onion, 2g peppercorns, 30g lard (plate oil).
method:
1. Repeatedly rinse the water in a pot of boiling water under the loose wings to remove the fishy smell;
2. Remove the taste and squeeze out the water;
3. Mince the bacon into minced meat;
4. Chop the green onion and peppercorns together into mushrooms and set aside;
5. Knock the eggs into a bowl, add MSG, salt and soy sauce and mix well;
6. Mix the egg mixture with loose wings and minced bacon and mix;
7. Heat the wok, add lard, first add the green onion and pepper and stir-fry until fragrant, and then fry the mixed loose wings under the pan;
8. Stir-fry, put on a plate and sprinkle with minced ham;
9. Place the coriander on both sides of the shark fin and serve at the same time as Zhenjiang vinegar.
<h1 class="pgc-h-arrow-right" > Wufu Baoding</h1>
This is a Cantonese-style stir-fry that the hotel is selling, the abalone that used to be served in the past is diced, the oil is pulled and fried with apricot abalone mushrooms, and then embellished with a little pine nuts, cashew nuts, the main ingredient is elastic, the accessories are crisp, the deliciousness of the abalone and the aroma of the nuts are perfectly integrated, and the taste is superb.
raw material:
200 grams of abalone, 300 grams of apricot abalone mushrooms.
Cashew nuts and pine nuts 50 g each.
Green pepper grains, red and yellow bell pepper granules 10 grams each, Meiji umami sauce 10 grams, green onion and ginger minced 5 grams each, salt, sugar 3 grams each, monosodium glutamate 2 grams.
make:
1, abalone brush clean, shell to take meat, change the knife to 6 mm square small dice, with the green, red and yellow three-color pepper grains into the 50% hot oil quickly pull, fish out the drainage oil.
2: Wash and cut the apricot abalone mushrooms into cubes about 1 cm square, pull the oil and set aside; cashew nuts and pine nuts are fried in 50% hot oil, and drained.
3, the pot left the bottom oil to 40% hot, under the onion and ginger minced stir-fry, down into the oiled abalone diced, apricot abalone mushroom diced, chili grains, plus the united states of umami juice, salt, monosodium glutamate, sugar seasoning, quickly stir-fried out of the incense and then put out the plate, the surface is decorated with fried cashews, pine nuts.
<h1 class= "pgc-h-arrow-right" > the temptation of beef</h1>
Beef ridge 500 g, 2 eggs, diced lamb shallots 1O g, green and red pepper diced 1O g,
Marinade:
5 grams of sugar, 5 grams of monosodium glutamate, 3 grams of light soy sauce, 2 grams of dark soy sauce, 2 egg yolks, 10 grams of black pepper powder, 50 grams of green onion and ginger water, 20 grams of corn starch,
50 grams of black pepper juice, 10 grams of corn starch
Made:
Take the outer ridge of the beef to remove the tendon skin, clean the meat into the small cubes to wash away the blood water, add the marinade and put it in the shade to marinate for 1 hour.
Take the net pot and put the oil to burn 40% of the meat under the marinated beef cubes soaked in the pan can be poured out of the pot with oil,
Pan under the bottom oil under the lamb shallot diced green red pepper diced stir-fry with a little broth black pepper sauce seasoning,
Add the diced beef to a little water starch and serve.
peculiarity:
The beef is smooth and tender, and the black pepper flavor is strong