Four hi ducks
Sixi duck originated from the folk, often used for festive banquets as a big dish, popular in all parts of the Shandong Peninsula, with a strong local atmosphere. The name is "Four Joys", that is, the four happy events of life in song Hongmai's "Four Joy Poems" contained in Song Hongmai's "Essays on Rong Zhai": "After a long drought and sweet rain, he knows what he knows in his hometown." Cave house flower candle night, when the gold list is inscribed". This poem was compiled into popular books during the Ming Dynasty, so it was widely recited by the people, and took the name of the dish; this dish is exquisitely made, the process is more complicated, the duck is pickled, then fried in hot oil, removed the fishy bad taste, and colored, and then simmered in a casserole. The adult dish is rich in nutrients and is especially suitable for the elderly.
Features: Duck meat crispy, mellow and rich taste, soft and rotten in the mouth is not greasy.
Taste: Salty and umami.
Ingredients: duck 1000 g, pork ribs (pork belly) 300 g.
Excipients: starch (broad beans) 13 g.
Seasoning: 10 grams of salt, 20 grams of sugar, 3 grams of monosodium glutamate, 15 grams of green onion, 10 grams of rice wine, 15 grams of ginger, 10 grams of peppercorns, 3 grams of sesame oil, 10 grams of star anise, 100 grams of peanut oil, 10 grams of cinnamon.
make:
1. Split the duck from the back, connect the duck breasts, cut off the large bones with the root of the knife, and remove the duck tongue in the duck's mouth;
2. Cut the pork belly with skin into 1.5 cm cubes;
3: Marinate the diced pork and duck in soy sauce for 10 minutes, then remove and dry;
4: Put peanut oil in the wok, when the medium heat is 90%, fry the duck and pork into brown-red pieces, and fish out the net oil;
5, take a casserole dish and wash it, pin the duck palm duck neck in the duck breast, and put the casserole pot with the skin facing down;
6. Put pork, green onion, ginger pieces, peppercorns, star anise and cinnamon on top of the duck;
7: Add sugar, salt, monosodium glutamate and rice wine to the clear soup and pour it into a casserole dish, simmer for 2 hours on low heat until it is cooked and take it out;
8, fish out the stewed duck, the skin is placed face down in the large fish plate, and the pork is placed around the duck;
9: Pour the remaining soup into the pot and bring to a boil, adjust the taste with wet starch to form a first-class mustard, add sesame oil and pour it on the duck.
Craft Tips:
1: Fry the duck in hot oil to make it color. Simmer in a casserole dish, the meat is soft and tender. The remaining juice is hooked, hanging all over the duck body, and the taste is strong and fresh;
2. Because there is a frying process, you need to prepare 1500 grams of peanut oil.
Orange pigeon breast
Flavor type: Fruity.
Ingredients: 75 grams of pigeon breast, 1 orange, 50 grams of blanched shiitake mushrooms, 20 grams of Jinhua ham, 20 grams of Yaozhu silk, 30 grams of winter shoots.
Seasoning: 15 grams of salad oil, 3 grams of Jundu wine (commonly used in Western food, sweet and fragrant taste), 5 grams of green onion and ginger slices, 100 grams of salted broth.
Method:
1: Wash and chop the pigeon breast into cubes, then add 40% hot salad oil for 40 seconds. Shiitake mushrooms, Jinhua ham and winter shoots cut into cubes.
2: Peel the flesh of the orange and carve it into a cup.
3, wok on the heat, under the salad oil, under the ginger and green onion sautéed, under the pigeon breast, shiitake mushrooms, Jinhua ham, winter shoots, Yaozhu stir-fried aroma, under the broth simmer for 3-4 minutes, under the Jundu wine, poured into the orange cup, basketed for 3 minutes until the Jundu wine out of the aroma, plate can be.
The key to making: to choose tender pigeon breast meat, the steaming time should be short, in order to keep the pigeon meat crisp and tender.
Comments: Hangzhou cuisine "crab stuffed orange" on the basis of changing the original seasoning, but also the use of bartending Jundu wine, steamed after the wine orange aroma makes guests appetite greatly increased, loading the plate is interesting. It is recommended to steam the orange in cellophane for 3 minutes, which can not only ensure that the dishes do not run out of taste, but also increase the grade of the dishes.
Red soup kung fu chicken
Nowadays, consumers are more and more rational, and many diners are more willing to choose affordable civilian dishes, so they should start to shuffle the original dishes, remove those flashy and exaggerated dishes, and choose those popular, home-style dishes, "delicious, cheap, and atmospheric" is the principle of recent research on new dishes.
raw material:
300 grams of chicken breast, 200 grams of cucumber slices, 100 grams of water hair fungus, 30 grams of chives, wild pepper ginger slices, green onion knots, salt, monosodium glutamate, fresh soup, dried corn starch, red oil, hot pot base.
make:
1: Cut the chicken breast into thick slices, add ginger slices, green onion and a little pepper noodles to marinate in a bowl, then place them on the cutting board covered with dried corn starch one by one, and use a wooden hammer to break into large thin slices.
2: Bring the net pot to a boil with water, add the chicken slices that have been knocked and cooked, pour out and drain.
3, the pot into the red oil to heat, under the ginger slices, hot pot base stir-fry incense and mixed with fresh soup to boil, down into the cucumber slices and fungus, boil and then pour in the chicken slices, add wild mountain pepper water, salt, monosodium glutamate and other good taste, and then pour into the big nest plate, sprinkle with chives to serve.