Chicken dumplings with small vegetables and sauce
raw material:
1 net chicken, 40 egg yolks, 200 g celery, 200 g carrots, 400 g onion cubes, 50 g rosemary, 50 g sage, 60 g thyme, 500 g semolina flour, 500 g Italian flour, 1 cup of white wine, 20 g olive oil, 300 g cream, 100 g parmesan cheese, 200 g vegetable broth, 50 g butter, 7 g soy lecithin, 20 g salt.
make:
1, the semolina wheat flour, flour, egg yolk mixed, with the dough mechanism into a smooth surface of the dough, into the refrigerator for 3 hours, take out, with a dough press into about 1 mm thickness of the dough, with a mold cut into the desired shape for use;
2, the chicken clean, with celery, carrots, onion pieces, sage, thyme, white wine, olive oil together mix well, into the 120 ° C oven baking for 3 hours, take out, chicken bones removed, chicken meat plus a small amount of vegetable stock, vegetables, cream into the blender together stir until smooth, into the filling to set aside;
3: Wrap the filling into the dough to form dumplings, put in boiling water with salt and cook for 5 minutes, take out, fry in a frying pan until fragrant, plate and set aside;
4, put the roast chicken bones and the remaining ingredients of the roast chicken into the pot, add water to boil, collect the juice on high heat, take out the bones, put the remaining soup into the blender and stir until smooth, into chicken juice to set aside;
5: Heat the cream, Parmesan cheese, vegetable stock, butter and soy lecithin in a pan to 50 °C, stir into cheese foam with a handheld electric blender and set aside; heat the chicken juice, pour it on the dumplings, cover the cheese foam, and garnish with rosemary.
Jar beef
150 grams of beef, 50 grams of green peppercorns, 10 grams of ginger, 10 grams of green onion, 10 grams of garlic, 8 grams of dried chili peppers, 2 grams of peppercorns, 10 ml of cooking wine, 20 ml of sugar color, 5 ml of soy sauce, 3 ml of vinegar, 5 grams of ultra-fine bell pepper powder, 50 ml of rapeseed oil, garlic paste, and fresh soup
1. Treat the beef clean, change the knife and cut into 2 cm square pieces and set aside.
2. Cut the green pepper into segments. Heat the oil, sauté the green pepper until fragrant, remove and chop, add the appropriate amount of rapeseed oil, soy sauce, vinegar and garlic paste and stir to make the pepper sauce.
3. Heat the beef cubes over low heat until dry, add cooking wine, ginger, green onion, garlic, dried chili peppers and peppercorns and stir-fry until fragrant. Stir-fry in soy sauce and sugar. Mix in the fresh soup, simmer over low heat until the beef sticky heat, collect the juice, put it on the plate, sprinkle with super fine bell pepper powder, and serve with roasted pepper sauce.
Stone pot peppercorn fat intestines
Pork fat sausage 400 grams Black fungus 30 grams Lettuce slices 40 grams Dried green peppercorns 80 grams Star anise, fragrant leaves, dried pepper knots 10 grams each 40 grams of green pepper rings Dried peppercorns, minced green onions, minced ginger, garlic grains, ginger pieces, green onion knots, dark soy sauce, oyster sauce, cooking wine, salt, monosodium glutamate, chicken essence, pepper powder, Pixian bean paste, broth, pepper oil, sesame oil, homemade red oil, salad oil each appropriate amount
1. After repeatedly cleaning and purifying the fat intestines, put down the boiling water pot with an appropriate amount of cooking wine, fish it out and drain it. Then put it into a pressure cooker, mix it with an appropriate amount of water, add ginger pieces, green onion knots, dark soy sauce, oyster sauce, as well as star anise, fragrant leaves, dried peppercorns, dried pepper knots, etc., close the lid on the fire, steam and press for about 20 minutes until the fat intestines are cooked, turn off the heat and let it cool, then release the steam to open the lid and take out the fat intestines. Then change the pressed fat intestines into long strips and set aside.
2. Blanch the black fungus and lettuce slices in a pot of boiling water, remove them and put them in a hot stone pot at the bottom and set aside. 3. Add salad oil and homemade red oil to the pot (the ratio of the two is 1:1) Heat, add Pixian bean paste and stir-fry, add dried green peppercorns and stir-fry, add chopped green onion, ginger and garlic and stir-fry, then mix in the appropriate amount of water and soup (the ratio of the two is 1:1) Boil, boil out the aroma and beat the residue, you get the home-cooked juice.
4. Pour an appropriate amount of home-cooked juice into the net pot and bring it to a boil, pour in the pressed fat intestine strips, add salt, monosodium glutamate, chicken essence, pepper, and drizzle with an appropriate amount of pepper oil and sesame oil. After the fat intestines are cooked to taste, take a colander and scoop the fat intestines into the lettuce slices and fungus in the stone pot, and then scoop them into the pot to cook the juice of the fat intestines.
5. Scoop in an appropriate amount of salad oil into the net pot and heat it, add dried green peppercorns and green pepper rings to stir-fry, and pour the fat intestines in the stone pot to stir the incense.
Stinky tofu sea white shrimp
300 grams of live sea white shrimp, Changsha stinky tofu, dried chili pepper segments, green onion segments, ginger slices, garlic granules, green onions, cooked white sesame seeds, broth, homemade sauce, triple oil, soy sauce, salt, sugar, red oil, chicken juice, monosodium glutamate, chicken essence.
Production;
1, the sea white shrimp open back clean, drain, into the hot oil until the skin is golden brown and set aside;
2: Heat the pan with three oils, add dried chili peppers, green onions, ginger slices, garlic and stir-fry until fragrant, add homemade sauce, soy sauce, salt, sugar, red oil, chicken juice, monosodium glutamate, chicken essence, broth and boil, put into a casserole, put in the fried sea white shrimp, Changsha stinky tofu, stew for 10 minutes, sprinkle green onions, cooked white sesame seeds, and serve.
3. Homemade sauce: watercress sauce, spice powder, hot pot base, seafood sauce. Triad oil: lard, salad oil, rapeseed oil.
Ginseng kimchi pork belly stove
Pork belly, vegetable platter, tahini, ginseng kimchi pork belly broth.
1. Put the ginseng kimchi pork belly broth into a copper stove, cut the pork belly into thin slices about 2 mm thick, shape the yard plate, and serve it with vegetable platter, sesame paste and copper stove.
2, ginseng kimchi pork belly broth preparation: cut the pork belly into 1 cm ~ 2 cm thick slices, ginseng washed, green onion cut into sections, Korean kimchi sliced; pot into water, into the pork belly, ginseng, green onion, Korean kimchi, add salt, chili noodles, pepper, beef powder cooked for 30 minutes to 1 hour.
Crab yellow grilled grapefruit skin
Raw materials;
Grapefruit skin, crab yellow, crab meat, broccoli, fish broth, corn starch.
1. Cook the crab yellow and crab meat separately and cook it;
2: Pour the grapefruit skin into water, squeeze out the excess water, cook in the fish soup until it tastes, fish it out, shape the plate, drizzle the crab yellow, crab meat, and garnish the blanched broccoli.