Sauce emperor burst conch slices
peculiarity:
The sauce is delicious, fresh salty and slightly spicy asparagus and conch meat are relatively rare, if you use homemade sauce to fry conch meat, it is more selling.
raw material:
200 grams of asparagus, 200 grams of conch meat.
seasoning:
Sauce Emperor 10 g, oyster sauce 5 g, salt 3 g, monosodium glutamate 3 g, sugar 2 g, sesame oil 5 g, salad oil 1000 g, ginger rice, garlic rice, green onion 3 g each, carrot flower 3 g, ginger wine 8 g, chicken powder 5 g.
Sauce Emperor Making:
250 grams of red pepper rice, 500 grams of Lee Kum Kee bean paste, 250 grams of dried shallots, minced salted fish, minced garlic and minced Jinhua ham, 200 grams of Yaozhu minced rice, 200 grams of minced shrimp, 2000 grams of salad oil.
Method:
Stir-fry the minced shallots, minced garlic and red pepper rice in the pan under the oil, then add the watercress sauce, minced ham, minced salted fish, minced yaozhu, minced shrimp, and sauté for 20 minutes on low heat. Homemade sauce is similar to XO sauce, but it is more red and brighter than XO sauce, and the sauce is more fragrant.
Preparation Method:
(1) Cut the asparagus into 5 cm long segments, add water to the pot and boil 5 grams of ginger wine, salt, salad oil, asparagus flying water, add asparagus segments, salt, monosodium glutamate, sesame oil into the pot, stir-fry evenly, put on the plate and set aside.
(2) Take out the conch meat, slice it into 2 mm thin slices, put the snail meat into boiling water and fly water, pour into a colander to control the dry water, burn the salad oil into the pot to 30% heat, and add the screw slide oil to control the oil in the pot.
(3) Leave the oil at the bottom, add the sauce emperor, ginger rice, garlic rice, green onion and stir-fry to make the aroma, add the snail slices and stir-fry, add salt, monosodium glutamate, oyster sauce, chicken powder, stir-fry evenly, and put it in the middle of the asparagus.