Fishing juice dip piers
The hills and hills overlap the grass and trees, and the sea is vast and the sea is scaled. Spring mountain young eggplant deep-sea crab is good, delicious and eclectic.
raw material:
500 grams of tender eggplant, 6 grams of red crab seeds, 10 grams of XO sauce, 4 grams of millet peppercorns, 2 grams of garlic rice, 1 gram of salt, 3 grams of sugar, 2 grams of chicken essence, 4 grams of flavor powder, 5 ml of fresh soy sauce, 3 ml of balsamic vinegar, 2 ml of Meiji, 6 ml of spicy fresh sauce, 1 ml of fresh sauce, 1 ml of sesame oil
make:
1. Peel the tender eggplant, cut into slices of beef tongue, put it in the steaming box and steam for 7 minutes over medium heat, then remove and let cool.
2. Rotate the cooked eggplant slices piece by piece into a cylindrical shape and place them on the plate in turn.
3. Take a bowl, add millet pepper, garlic rice, salt, sugar, chicken essence, flavor powder, a poinsettia of fresh soy sauce, balsamic vinegar, Meiji, spicy fresh sauce, fresh sauce, sesame oil, mix well, pour into the dish, put red crab seeds and XO sauce on the eggplant mound, and slightly decorate.
Production key:
When the eggplant is sliced, it should be thick and even, and the steaming time should not be too long.
<h1 class= "pgc-h-arrow-right" > new sweet and sour steaks</h1>
This sweet and sour steak shows an extraordinary "posture" on the table - the color is bright and attractive, the outer layer is like wrapped in a layer of glass, after the entrance to taste the acetic acid, chew twice and taste fresh and sweet, and finally return with a bone-through sour aroma, and there is a faint aroma of tea and wine, very delicious.
The reason is that salty plum + oolong tea + sour plum sauce + red wine + three kinds of vinegar are mixed and matched, and the characteristics of each seasoning are used to produce wonderful taste collision and superposition at different times.
<h1 class="pgc-h-arrow-right" > production:</h1>
1, 4000 grams of steaks chopped into 3 cm long segments, add 150 grams of soy sauce, 100 grams of red wine, rice wine and an appropriate amount of green onion, ginger slices marinated for 2 hours until flavorful, fished out and put into 70% hot oil and fried until jujube red, at this time the ribs are about eight ripe, and the sharp bones are exposed at both ends.
2, the pot into the bottom oil to 50% heat, under the brown sugar 300 grams of stir-fry into sugar color, add homemade sour plum sauce 100 grams, soy sauce 30 grams stir-fry well, put in the fried ribs, add oolong tea water immersion surface, add 400 grams of rice vinegar, 150 grams of red wine and an appropriate amount of salt, simmer on high heat for 20 minutes, put in 200 grams of salty plums to continue simmering for 15 minutes, then add Zhenjiang balsamic vinegar 200 grams, lemon 2 (sliced) stir well, high heat to collect the thick soup, pour 100 grams of white vinegar out of the pot, put into the crisper box for later.
3: Scoop out 300g of ribs and plate, garnish with mint leaves and white sesame seeds.
Homemade plum sauce:
200 grams of ice flower plum sauce, 70 grams of seafood sauce, 50 grams of apple cider vinegar, 30 grams of flower carving wine, 20 grams of lemon juice and mix well.
The essential:
In order to achieve this effect, the three vinegars of rice vinegar, balsamic vinegar and white vinegar should be used in the production order of acetic acid, fresh sweetness and sourness, which are entered in the "before, middle and rear" stages of the firing process.
Rice vinegar is the most used, playing a role in softening the meat; Zhenjiang balsamic vinegar is used second, when the juice is collected on high heat, it is put into the pot with lemon to collect the sour flavor into the meat; the amount of white vinegar is the least, cooked when the pot is started, and the vinegar sour taste is supplemented.
< h1 class= "pgc-h-arrow-right" > hemp juice louver</h1>
Beef hundred leaves 1500 g, celery 60 g, coriander 50 g, garlic 50 g, ginger 10 g, dried shallots 50 g, green pepper 50 g
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
60 grams of light soy sauce, 8 grams of salt, 15 grams of chicken essence, 8 grams of sugar, 45 grams of oyster sauce, 25 grams of dark soy sauce, 10 grams of chicken powder, 10 grams of fresh sauce, 5 grams of fresh spicy fresh sauce, 3 grams of spicy fresh sauce, 20 grams of sesame paste
1, beef blinds (3 catties) into a pot of boiling water and cook for one minute, fish out the drainage and let cool;
2, marinade preparation: 2 coriander, 60 grams of celery, 50 grams of garlic meat, 3 slices of ginger, 5 dried shallots, 2 green peppers, (all accessories washed, pat loose);
3: In a wok to clean up, pour 80 grams of salad oil to heat, add shallots, garlic, ginger slices, fry over low heat until golden brown, add 60 grams of raw soy sauce, 1200 grams of purified water, celery, coriander, salt 8 grams, Knorr thin salt fresh chicken essence 15 grams, sugar 8 grams, homer oyster sauce 45 grams, dark soy sauce 25 grams, Knorr chicken powder 10 grams, boil on high heat, low heat for 2 minutes, pour into the container to cool. (After drying, soak the beef blinds in the marinade, and eat them overnight) [five parts];
4: Dip sauce 20g of sesame paste and 55g of purified water to dissolve. Then add 3 grams of Knorr thin salt fresh chicken essence, 3 grams of sugar, 5 grams of Knorr fresh spicy fresh sauce, 10 grams of Knorr fresh sauce, 3 grams of home music spicy fresh sauce, 4 grams of sesame oil, 3 grams of freshly fried chili oil, 20 grams of smashed garlic, and even (5 servings);
5: Spread crushed ice on the plate, change the beef blinds to a knife and plate it, and accompany it with a dipping dish.
Stir in duck paws with roasted pepper
Boneless duck palm 150 g peeled egg 150 g roasted pepper 100 g ginger pieces, green onion knots, celery, carrots, spices, minced garlic, millet peppercorn noodles, chicken essence, monosodium glutamate, copied soy sauce, spicy fresh sauce, balsamic vinegar, rattan pepper oil, lettuce oil to taste
1. After the duck palms have been initially processed and cleaned, put them into a white brine pot with ginger pieces, green onion knots, celery, carrots, spices, etc., and fish them out to change the knife. Peel the eggs and change them to small pieces and set aside.
2. Put the duck palm, roasted pepper and peeled egg pieces into the mixing pot, add the appropriate amount of minced garlic, millet peppercorns, peppercorn noodles, chicken essence and monosodium glutamate, pour in the appropriate amount of copied soy sauce, spicy fresh sauce, balsamic vinegar, rattan pepper oil and lettuce oil, mix well and put on the plate.
Description: The method of copying soy sauce is to pour 1 bowl of water into the pot, pour 1.6 liters of Donggu soy sauce, 0.5 liters of Tao Da soy sauce, add rock sugar, add an appropriate amount of chopped onion, two wattle peppers, ginger slices, big red peppers, big green peppers, guanghong crushed, garlic sprouts, celery, coriander, add fragrant leaves, star anise, cinnamon, mountain chestnut and other spices, as well as dried sea peppers, peppercorns, etc., add chicken essence and monosodium glutamate, bring to a boil over high heat and turn to low heat, simmer until the soup is thicker, turn off the heat and beat the residue to get.
Light shadow apricot abalone mushroom
150 grams of apricot abalone mushrooms, 10 grams of sugar, 5 ml of meiji fresh soy sauce, 5 grams of oyster sauce, 10 ml of wanfu vine pepper oil, salad oil to taste
1. Cut the apricot abalone mushrooms into thin slices, fry them in a hot pan until crispy, let cool and set aside. In addition, mix sugar, delicious soy sauce, oyster sauce and rattan pepper oil into a sauce.
2. When cooking, mix the prepared sauce with the crispy slices of apricot abalone mushrooms, and add a little garnish after serving.
Features: bright red color, crispy taste, moderate saltiness and sweetness.
Artistic two-flavor bowl chicken
1/2 Pure Land Rooster (including chicken offal) Green shoots 1 small fungus 50 g green millet pepper 12 g red millet pepper 12 g ginger 1 piece of green onion 10 g dried chili pepper 5 g dried safflower pepper 10 cooking wine 5 ml spicy red oil 100 ml white sesame seeds 100 g pepper powder 3 g monosodium glutamate 2 g chicken essence 2 g sugar 1 g vine pepper oil 20 ml salt, edible oil each appropriate amount
1. Raw material handling
. Burn the surface of the rooster over a fire to remove fine hairs, wash it with the chicken offal, and then put it in ice water for 3 minutes. Slice the green shoots, salt for 5 minutes after dehydration, wash them again, soak the fungus in water, and wear them with bamboo skewers together with the green shoots. Pot into the chicken and chicken offal, add beaten ginger, green onions, dried peppers, dried safflower peppers, cooking wine, mixed with water, not over the raw materials 5 to 10 cm is appropriate, boil on high heat and then turn low heat to cook for 8 minutes, turn off the heat for 15 minutes, fish out, dry the water, cut into slices; chicken feet boneless knife, wear with bamboo skewers.
. Take 1000 ml of the original soup of boiled chicken, add salt, monosodium glutamate, chicken essence and sugar to make a salty and umami bottom soup.
2. Make the sauce
. Red Oil Spicy Sauce: Fry the white sesame seeds in oil until slightly brown, remove and cool and crush them with a knife. Take a bowl of 500 ml of the soup base, add chopped sesame seeds, spicy red oil, and peppercorns and mix well.
. Refreshing vine pepper juice: Cut the green millet pepper and red millet pepper into rings, take the bottom soup 500 ml bowl, and add the cut millet pepper ring and rattan pepper oil.
3. Plate into dishes
Put the two sauces into two glass jars and soak in chicken skewers, fungus skewers and green shoot skewers to taste.
The key to production: it is advisable to choose 2 to 3 years of running pheasant, when cooking chicken, you must control the heat according to the old tenderness of the chicken, do not cook rotten. After the blanched sesame seeds are fished out, they can be cooled with cold oil, otherwise it is easy to simmer. When wearing bamboo skewers, the raw materials should not be too much, which is convenient for guests to eat.
Tiger skin roasted pepper mixed with goose intestines
Fresh goose intestines 100 grams of green two wattle pepper 50 grams of raw soy sauce 8 ml garlic paste 5 grams of spicy fresh sauce 5 ml balsamic vinegar 10 ml lettuce oil 15 ml salt, sugar each appropriate amount
1. Roast the peppers in a pot oven until the skin is black and fragrant, and let cool for later.
2. Wash the goose intestines, put them in a pot of boiling water until crisp and broken, and cool them in ice water.
3. Cut the goose intestines into sections and control the water, and tear the pepper into strips by hand.
4. Mix the soy sauce, garlic paste, spicy fresh sauce, balsamic vinegar, lettuce oil, salt and sugar in the mixing pot, add the roasted pepper shreds and goose intestines and mix well, and put on the plate.
Black rice weird flavor beef
New Zealand beef 130 g black rice 250 g soy sauce 5 ml dark soy sauce 5 ml chili noodles 5 g pepper noodles 2 g salt, monosodium glutamate, brine, vinegar, salad oil each appropriate amount
1. Wash the beef, put it into the brine pot and then fish it out, cut it into cubes, fry it in the frying pan until the skin is crisp, remove the draining oil and set aside.
2. Heat the pan, add vinegar, soy sauce and soy sauce to boil, then add the fried beef pieces, chili noodles, and pepper noodles to collect the juice.
3. Mix the black rice with a little salt and MSG and steam it well, set the shape and put it on the plate, and put the beef pieces on the table.
Burnt pepper clam emperor
300 grams of clams, 150 grams of green pepper, 1 spoon of salt half flavor white sugar, 2/3 tablespoon of light soy sauce, 1/3 tablespoon of vinegar, 2 tablespoons of lettuce oil, garlic rice, chicken essence, and MSG
1. Take the clams and clean the flesh, blanch the raw water with boiling water, and fish it out to cool. Make a roasted pepper from the green pepper, cut into sections and set aside.
2. Take a pot, add salt, sugar, chicken essence, monosodium glutamate, soy sauce, vinegar, lettuce oil and mix well, add roasted pepper and clams and mix well, plate and slightly garnish.