Noble braised pork
This is one of the signature dishes of the "Guanjintai", which is almost a must-order on the table: first, the shape changes from a square to a long strip, and it is eaten with a knife and fork; secondly, the raw materials are fried and then high-pressured to cook, and beer, mash, red vinegar, orange cake are added, the taste is slightly sour, the aroma is attractive, fat and not greasy.
Initial processing of pork belly:
1, take the skin of three layers of pork belly 40 pounds of burn to burn off the remaining hair, scrape and wash, change the knife into a long strip weighing about 8 pairs, wash away the blood water, fry in 70% hot oil until the surface is golden brown, fish out the drainage oil, put it into the pressure cooker.
2, the pot into the bottom oil to 50% hot, down into the south milk 4 bottles (230 grams / bottle), 6 kg of seafood sauce, 300 grams of rock sugar, stir-fry on low heat until the rock sugar melts, until the sauce is fully integrated, add 8 bottles of beer (640 grams / bottle), 4 bottles of mash (550 grams / bottle), 500 grams of red yeast rice water, 320 grams of red vinegar, 50 grams of salt, 40 grams of thirteen spices, put 5 orange cakes (cut into strips), 5 pieces of tangerine peel boiled, pour into the pot containing pork belly, steam and press for 15 minutes.
Cooking process:
After placing an order, guests take a piece of meat and put it on the plate. Heat 100 grams of the original soup into the pot, hook thin mustard, drizzle with oil, pour on the meat, sprinkle 10 grams of orange cake on the surface, garnish flowers and herbs, and take the dish with a knife and fork.
Note: Orange cake is the same as persimmon cake, but it is processed with skin red orange, orange red color, sweet and sour taste.
Sautéed cucumber money with bacon
Flavor type: salty, fresh and spicy.
Ingredients: 150 g cucumber, 20 g bacon.
Seasoning: Liuyang tempeh 5 grams, millet spicy 10 grams, green onion ginger garlic rice 5 grams each, Donggu Yipin fresh soy sauce 3 grams, salt 5 grams.
make:
1, cucumber top knife cut into thick slices, salted for half an hour, put into the washing machine to dry for 5 minutes to make cucumber money (the effect of the cucumber money produced by this is particularly good, crisp and refreshing, such as making cucumber money according to the traditional method, because the pickling time is too long, it will lose the fragrance of cucumber).
2, wash the bacon and cut into thin slices, heat the pan with a little oil, sauté the salted meat slices to get out the oil, and then add the onion, ginger, garlic, tempeh, millet spicy, soy sauce to fry the aroma, and finally fry the cucumber money well.
Production key:
1, cucumber money should not be pickled for too long, otherwise there will be no crispness and fragrance.
2, the time of drying of bacon should be more than 30 days, so that it can be dried. Be sure to slice it into thin slices and sauté the oil in a hot oil pan to make this dish flavorful.
Peony shrimp in wing soup
Features: salty and fresh, mellow taste.
Ingredients: 5 prawns.
Accessories: 2 vegetable galls, 15 grams of shrimp.
Seasoning: 300 grams of wing soup, 150 grams of corn starch, 5 grams of seafood, 5 grams of chicken juice, 5 grams of salt, 10 grams of cooking wine.
Preparation method: remove the head, skin and shrimp line, open the middle slice, add salt and marinate for 5 minutes, stick corn starch, smash into shrimp slices with a rolling pin, cook in boiling water, arrange into a peony shape, put into the wing soup, add salt, chicken juice, seafood, cooking wine to taste, put into a bowl.
Comments: The shape is generous and realistic, and it is a dish and a work of art.