In recent years, western cuisine has been done In Chinese cuisine, Western cuisine is very popular. But a combination of East and West specialties. Chinese dishes are made in the west. How many chefs will do western food today to bring you several specialties such as Western food and Chinese cuisine. The following will be these Combination of Chinese and Western dishes for everyone to do a detailed introduction. Let everyone also feel the charm of making Western food. Below is a detailed recipe
Odd fragrant ribs
Raw material 500 g pork ribs, 50 g onion rings.
Seasoning 5 grams each of shallots, ginger slices, fragrant leaves, star anise, 10 grams of cooking wine, 10 grams of butter, 50 grams of salad oil, 20 grams of Lee Kum Kee pork rib sauce, 5 grams of dark soy sauce, sugar, monosodium glutamate, chicken essence, thirteen spice powder, white pepper powder, cumin powder 3 grams each, broth 1 kg, coriander 50 grams, wet starch 5 grams.
1. Wash the ribs and cut into 6 cm long and 4 cm wide segments. 2. Put the salad oil in the pot, when it is 50% hot, add the ribs, sauté over low heat until the ribs come out of the oil, add the shallots, ginger slices, star anise, fragrant leaves, simmer on low heat, cooking wine, add rib sauce, dark soy sauce, sugar, monosodium glutamate, chicken essence, thirteen spice powder, white pepper powder, coriander, stir-fry on low heat, add stock, heat over low heat, heat for 25 minutes, collect the juice slightly, remove the ribs, filter and leave the soup. 3. Place the iron plate on the fire, heat for 10 minutes, add butter, sprinkle the onion rings to make the incense, add the burnt ribs. 4. Take 50 grams of soup for roasting ribs, use wet starch to outline, take out and pour on the ribs, sprinkle cumin powder.
Features The taste is fragrant and the meat is tender.
Thai style tofu box
According to the "tofu box" improvement in Lu cuisine, the original method is to use old tofu, cut into rectangles, stuffed meat filling, selling phase and taste are not prominent, after improvement, the old tofu is changed to Japanese tofu, the color is better, the taste is more tender; when plated, the tofu section is cylindrical standing, dotted with chives, yellow tofu with emerald green chives, selling particularly well; seasoning with Thai chicken sauce, mixed into sweet and sour; the filling inside is replaced by beef, celery, mountain treasures, the taste is fresher, there is a Western-style taste, each is priced at 28 yuan, According to the position of the table is more grade, banquet, zero point are suitable.
Ingredients: 3 Japanese tofu, 100 grams of diced beef with good pulp, 20 grams of mountain zhending, 10 grams of vermicelli, 5 grams of green beans, 50 grams of crispy fried paste.
Seasoning: 15 grams of Thai chicken sauce, 6 grams of Meiji umami sauce, 8 grams of oyster sauce, 5 grams of sugar, 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of green onion and ginger, 5 grams of minced garlic, 3 grams of chives.
Production: 1, tofu change to 5 cm long segment, pat powder, hang crispy fried paste into 50% hot oil, fry over medium heat until golden brown, take out, cut a knife at one end, do not cut, hollow out the inside from the opening. 2, diced beef slippery oil; pot to leave the bottom oil, under the green onion, ginger sautéed, cook very fresh, under the beef, mountain zhending, vermicelli, green beans stir-fried well, add oyster sauce seasoning, out of the pot into the tofu box, basket on high heat steaming for 2 minutes, take out the plate. 3: Put the bottom oil in the pot, sauté the garlic, put the Thai chicken sauce, sugar, salt, monosodium glutamate, 30 grams of broth to boil, hook the mustard, pour on the tofu box, put the chives garnish.
Flavor type: Soft and tender taste.
Batch production method: the tofu box is prepared in advance, steamed in the basket when walking, and the juice can be poured.
Copper plate denim bone
Selling points The cooking method of first frying and then burning makes the cowboy bone smooth and tender, and the cumin flavor is strong.
Ingredients 800 g of denim bone, 50 g of onion.
Seasoning 4 grams of monosodium glutamate, salt, chicken essence powder, tender meat powder, corn starch, paprika 3 grams each, wet starch 10 grams, cumin and black pepper juice 6 grams each, fine white sugar 1 gram, chicken juice 2 grams, salad oil 1500 grams (about 80 grams), red pepper 30 grams, coriander 6 grams, green onion 5 grams, ginger 3 grams, broth 300 grams.
Make 1. Cut the cowboy bone into 2.5 cm wide and 4 cm long pieces, rinse off the blood, cut the onion and red pepper into 0.5 cm wide shreds and set aside. 2. Add 1 g salt, tender meat powder and corn starch to the cowboy bones and marinate for 10 minutes. 3. Heat the pan, add salad oil, cook until 50% hot, remove the cowboy bone oil, about 2 minutes. 4. Leave 10 grams of oil in the pot, add the denim bone, add all the remaining spices (except wet starch) to boil, hook the wet starch out of the pot, pour into the copper basin, sprinkle with parsley. You can also decorate with a few slices of onion.
Thai Fragrant Rice Fire Bureau Beef Fillet
Ingredients: 300 grams of beef tenderloin, 150 grams of Thai basmati rice, 50 grams of shallots, 2 delicious red peppers, 2 green peppers, 3 grams of ginger.
Seasoning: 2 g salt, 2 g monosodium glutamate, 5 g sugar, 2 g dark soy sauce, 2 g pepper, 1/2 egg, 3 g corn starch, 0.2 g tender meat powder, 2 g curry powder, 10 g oyster sauce.
Preparation method: 1, steamed Thai fragrant rice and set aside. Cut the beef tenderloin and put it in a container with the pulp.
2: Cut green peppers, red peppers and ginger into small strips, steam the Thai basmati rice and sauté with curry powder until bright and put on the plate.
3: When the oil is heated to 50%, add the beef fillet with good syrup, smooth and cook and set aside. Leave oil in the pan and add shallots, green peppers, red peppers, ginger, sauté with oyster sauce, sugar and pepper, add beef fillet, stir-fry the oil and put it on the plate.
Features: strong color and fragrance, soft and palatable.
The key to production: beef tenderloin should be filled with water when sizing, and stir-fried fragrant rice should not be too oily, too soft, not too salty.
Crab with curry meat
Ingredients: a meat crab weighs about 400 grams, celery segments 15 grams, red pepper pieces 15 grams.
Seasoning: 1 piece of sweet curry cubes, 3 grams of Indian curry powder, 20 grams of Nestlé whipped cream, 20 grams of Crydom coconut milk, 10 grams of onion slices, 3 grams of salt, 3 grams of monosodium glutamate, 15 grams of sugar, 500 grams of soup, 500 grams of salad oil.
Preparation: 1: Chop the meat crab into pieces, put it into the oil pot that burns to 80% heat, and then over the oil until the crab shell becomes crisp and fished out. Heat the curry powder over low heat in salad oil to bring out the curry flavor, add the celery segments and red pepper pieces and oil for 30 seconds and set aside. 2: Leave a little oil in the pot, burn until 60% hot, put in the onion slices, meat crab and stir-fry well, add the soup, add the sweet curry pieces, salt, monosodium glutamate, sugar, simmer for five minutes on low heat, then add whipped cream, coconut milk and heat over low heat to make the soup thicken, sprinkle celery segments, red pepper blocks out of the pot.
Features: There is a clear aroma of curry, the taste is refreshing.
Boiled osmanthus fish
Ingredients 1 osmanthus fish (about 500 grams), 200 grams of bamboo shoots, 100 grams of silver sprouts and 100 grams of coriander.
Seasoning 10 grams each of chicken noodles and soup, 150 grams of lard, 10 grams of salt and peppercorns, 5 grams of spicy sauce, 1 kilogram of water, 200 grams of homemade chili oil, 5 grams of ginger, garlic and green onion, 15 grams of dried chili peppers, 110 grams of marinated fish sauce (5 grams of spicy sauce, 50 grams of sweet potato powder, 50 grams of starch, 3 grams of pepper and sugar, etc.).
Preparation 1. Make the osmanthus fish clean, take the fish, cut it into thin slices, and marinate it for half an hour with chicken powder, soup and marinated fish. 2. Bamboo shoots, silver buds washed, into boiling water over the water, fish out the pad on the bottom of the basin. 3. Heat the pot, add lard, oleate and heat, add ginger, garlic, green onion, dried chili pepper 5 grams, peppercorns 5 grams and spicy sauce, simmer on medium heat and add water, wait for the water to boil into the fish fillets, cook for 3-5 minutes after turning off the heat, put into a large basin. 4. Raise the pot, add homemade spicy oil, put the remaining dried peppers and peppercorns, fry them until fragrant, pour them into a large basin, and finally sprinkle with coriander.
●Homemade chili oil made of star anise, fennel, grass fruit, cinnamon, pepper, thyme, chili seeds, peppercorns, dried peppers 20 grams each, green onion, ginger, garlic a total of 1 kg, salad oil 2500 grams. Soak the dry spices in the water first, remove them and control the dry water, and fry them in oil. Dry spices are first soaked in water to avoid unpleasant taste.
Selling point Compared with traditional boiled fish, the amount of spices is less, avoiding the phenomenon of a large number of spices such as peppercorns, peppers, peppers and other spices floating on the surface, and the dishes are beautiful. The fillets are marinated with various spices before cooking, and the taste is fresher. Using homemade chili oil, the flavors of multiple spices are concentrated in one dish for an endless aftertaste.
Longshang crispy ayu
Ingredients 1 carp 750 g, cooked peanut rice crushed 150 g.
Seasoning Ingredient A (30 grams each of minced green onion and minced ginger, 6 grams of salt, 30 grams of cooking wine, 5 grams of monosodium glutamate, 3 grams of pepper), ingredient B (20 grams of green and red pepper grains, 50 grams of old dry mother tempeh, 10 grams of sesame oil, 2 grams of sugar, 10 grams of noodle sauce), 50 grams of chili oil, 100 grams of tempura powder, 1500 grams of salad oil (actual consumption of 100 grams).
Production 1. Carp from the abdomen knife slaughter and wash, remove the middle bone from the inside, hit the flower knife, add A ingredient marinade restriction for 1 hour to take out, take a clean towel to dry excess water, pat on tempura powder. 2. Pour the salad oil into the pan, add the fish when it is 50% hot, and fry until the fish is crispy. 3. Heat the chili oil on the pot, pour in ingredient B and stir-fry until fragrant, and pour evenly on the fish.
Key 1. The fish must be freshly pickled, the marinating time can not be too short, and the inside of the fish is shaved with a knife, which is convenient for flavor. 2. When patting the powder, dry excess water. 3. Add noodle sauce so that the stir-fried sauce can attach to the fish.
Comments Raw fried fish generally shoot starch or cheng noodles, but this dish uses tempura powder to make its taste more crisp; when seasoning, a small amount of noodle sauce is added to make the main ingredients more sticky. In addition, Southeast Asian sauces can be added to enrich the taste of the dish, and the removed fish bones can also be made into a salty and fresh fish bone soup.