Bamboo forest walking chicken
originality:
This bamboo forest chicken is our signature dish, 298 yuan / case, sold more than twenty cases a day, the meat of the chicken is firm, the taste is very good, with ham, money mushrooms, shallots and other small ingredients, the flavor of the dish is strong, and the pot is served together, very atmospheric.
make:
1. Slaughter 1 chicken on the ground, use salt, chicken powder, white pepper 3 grams each to spread and marinate for 6 hours, hang the chicken with maltose water, fry in 60% hot salad oil until golden brown; apricot abalone mushrooms cut into long thin slices.
2. Heat the pot, put in 30 grams of salad oil, when it is 60% hot, add 8 grams of minced green onion and minced ginger to stir-fry, add 8 grams of Korean barbecue sauce, 2 grams of sugar, 3 grams of chicken powder, stir-fry and pour into the pressure cooker, put in 100 grams of soaked dates, 50 grams of small money mushrooms, 80 grams of Jinhua ham slices, 200 grams of apricot abalone mushrooms, put in the chicken on the ground, add the broth without chicken, press for 12 minutes after breathing, turn off the heat, cover and simmer for 10 minutes.
3. Add 15 grams of butter, green onion oil and cooked chicken fat to 50% or 60% heat, add ginger slices, fried garlic, and shallots 50 grams each to fry out the aroma, put in the pressed chicken, add 6 grams of spicy fresh dew to the original soup, pour into the ding, pick out the red dates, money mushrooms, apricot abalone mushrooms, ham on the chicken, cover the small heat and simmer for 5 minutes, you can serve.
The essential:
1. Chicken is often active, the meat is very tight, has a taste, and has the flavor of chicken, while the weight should be controlled at 800 grams, the chicken is too small, the meat is delicate and tender, easy to deboned; if it is too large, the meat is easy to send firewood, and the edible effect is not good.
2. When brushing maltose water on the chicken skin into the frying pan, the time must be well controlled, not too long, and the oil temperature cannot be too high, otherwise it is easy to fry black, affecting the color of dishes and appetite.
3. I use butter, shallot oil, and cooked chicken fat when making this dish, rather than using only one of them, and the use of mixed oils adds to the flavor and flavor of the dish.
4. After the pressure on the pressure cooker is good, cover and simmer for 10 minutes to make the chicken taste better. At the same time, do not open the lid when simmering in dingnei to prevent the aroma from spreading and affecting the taste and taste of the chicken.
Gangnam Fairy Duck
This "Jiangnan Immortal Duck" is our new dish, similar to the practice of carved chicken, the raw material is changed from chicken to duck, which is delicious and fragrant.
1. Anhui scattered into the annual hemp duck (weighing about 1.5 kg) slaughtered and purified, flushed to remove the blood water; 1 pig hand chopped into 4 pieces, rinsed and boiled.
2. Put the bottom of the bamboo net in the sand pot and place the duck on the bamboo net.
3. Add 50 grams of soybean oil to the pot, cook until 50% or 60% hot, pour on the duck, put the pig's feet around the duck, 5 grams of green onion, ginger slices, and 2 grams of dried chili peppers.
4. Add another pot into the bottom oil, add 15 grams of rock sugar to fry sugar color, add 1 kg of bone broth to boil, pour into the sand pot where the duck is placed, add 25 grams of Futian sauce, 20 grams of Lee Kum Kee oyster sauce, 15 grams of soy sauce and home music delicious fresh seasoning, put on the pot stove on high heat, cover the low heat and cook for 25 minutes, add Shen Yonghe flower carving wine 100 grams, continue to simmer for 20 minutes, change the heat to collect the juice, and garnish with 2 grams of coriander when cooking.
1. To make this dish, we use the adult hemp duck raised in Anhui, the growth cycle is 5-8 months, its meat is compact but not chai, fat and thin. Compared with chickens, ducks have a heavy odor, so be sure to flush water in advance to remove blood.
2. Before adding soup to be fired, there is a small detail that needs to be paid attention to, that is, to pour hot oil on the duck first, and the hot oil quickly scalds the skin of the duck, so that the duck has a good shape and is not easy to break the skin.
3. Seasoning, because the addition of cooking sauce, oyster sauce, soy sauce, etc., it itself has a certain salty taste, and there is no need to season again during the firing process. In addition, it is best to add the flower carving wine about 25 minutes, adding it too early will evaporate and result in no fragrance.
4. It is very important to make this dish, first bring it to a boil, then change the flame to 45 minutes, and finally collect the juice on the high heat for 15 minutes, and thicken the soup. Because it cannot be turned, in order to prevent the pot from being boiled, it is best to pad the bamboo net mat.
Black truffle sea urchin prawns
Ingredients: 1 shrimp with 3 heads
Accessories: 10g cooked sea urchin, 1 salted egg yolk
Seasoning: A little black truffle sauce, 100g Japanese mayonnaise
Method :
1, first clean the shrimp, open the back, use bamboo skewers to insert into both sides of the shrimp meat, use about 180 ° oil to warm the oil, after the pot, the bamboo skewers are taken out of the shrimp meat;
2: Bake the salted egg yolks in the oven at 200 ° for 3 minutes, remove and crush them, and mix well with sea urchin, truffle sauce and mayonnaise;
3: Spread the whole shrimp with the mixed sea urchin salad sauce, open the oven to 250 °, put it on a baking sheet and bake for about 4-5 minutes until the skin is golden brown;
4: The shrimp meat is baked, quickly plated and decorated, and decorated with a beet head and lemon and lecithin.
Charcoal grilled venison
raw material:
750 grams of venison, a little green onion and ginger, and a little cilantro.
Seasoning: sweet noodle sauce, chili sauce, soy sauce, salt, pretzels, monosodium glutamate, rose dew wine, olive oil, butter each appropriate amount.
1: Remove the venison, modify the rectangular chunks, cut the cross flower knife with a uniform depth, put it into a small pot, add the onion and ginger segments, coriander segments, soy sauce, starch, monosodium glutamate, rose dew wine and marinate for 3 hours, set aside.
2: Place the pickled venison skewers on the charcoal stove rack, brush with butter and olive oil and bake them until cooked through, then take them out and place them on the container.
3: Put the sweet noodle sauce, chili sauce and flavored pepper salt in a small dish and serve it with venison.
Cordyceps bean juice tang fresh abalone
Fresh abalone 400 g, Cordyceps sinensis 20 g, soybean 150 g, goji berries 6 g, chives 8 g, salt 5 g, sugar 6 g.
Fresh abalone is husked and washed, pressed in a pressure cooker for 15 minutes and set aside. Put cordyceps in a soup bowl and steam 350 g of water for 45 minutes to remove and set aside. Take out the above Cordyceps sinensis and set aside, pour the steamed Cordyceps water into the soy milk machine and then add soybeans to make bean juice, then take it out and put it into the pot, add salt and sugar to taste, add purple sand pot and steam for 30 minutes. When steaming the hot bean juice, the abalone Cordyceps sinensis and goji berries and chives are stacked with purple sand cup and piping hot bean juice, so that guests can pour the bean juice into the cup with abalone, setting off the atmosphere and reflecting the value of health.
Nut tea flavored beef
1. First soak the Tieguanyin tea leaves in boiling water, and then take the brewed tea leaves and put them into a salad oil pot to refine the tea sesame oil, and the crispy tea leaves will be fished out and retained.
2. Put the beef cubes in a pot of boiling water and cook them to break the raw, fish them out and cut them into small strips and set aside.
3. Put tea oil in the net pot to heat, under the onion blocks, coriander festival, millet pepper festival and a little spices together to fry the incense, mixed with water to boil out the flavor, with a dense leak to beat the slag up, and then use a small gauze bag to put the pot, down into the beef strips and add salt, monosodium glutamate and rock sugar, simmer for two or three hours on low heat, rub off the material package and collect the juice in the pot, fish out the beef strips and soak them in tea oil.
4. When cooking, first put the crispy tea leaves in the bamboo fence, then put the tea fragrant beef strips on it, and finally put some meat floss, crispy cashews, crispy peanuts, etc. on the side of the plate.
Taro crispy ribs
200 grams of pork ribs, 200 grams of taro, 10 grams of chives.
seasoning:
5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, 5 grams of cooking wine, 10 grams of lard, 10 grams of chicken fat.
1: Chop the pork ribs, add salt, pepper and cooking wine and marinate for 30 minutes, add eggs and corn starch and mix well.
2: Wash the taro, peel it and set aside with water.
3: Heat the oil in a pan until it is 70% hot, fry the ribs until golden brown, drain the oil.
4: Take a vessel, steam the ribs and taro into the steaming box, pour into the pot, add the broth to taste.
Taro should choose local taro, do not buy chilled taro taste is not good.