Red oil cold sand stewed conch
Ingredients: four large conch, 200 g cucumber
Seasoning: Meiji umami sauce 100 grams, Meiji fresh spicy sauce 50 grams, sugar 45 grams, pepper oil 30 grams, green onion oil 30 grams, oyster sauce 30 grams
method:
1: Wash the conch and steam it on the steaming truck, let it cool and slice it for later, peel the cucumber and slice it for later
2. Mix all the spices evenly, and the proportion of sauce can be made into 8 or 10 parts
3: Add red oil to the ice cubes and beat into a red oil smoothie
4: Add conch and cucumber to the sauce and mix well, put on a beaten smoothie, and garnish
Aftertaste peppery lamb tripe
Ingredients: fresh lamb tripe 1000 g
Accessories: 1 onion, flower pepper, millet pepper
Seasoning: 100 grams of light soy sauce, 170 grams of oyster sauce, 20 grams of dark soy sauce, 10 grams of monosodium glutamate, 5 grams of salt, 50 grams of aged vinegar, 100 grams of cooking oil, 1500 grams of broth
1: Mix all the spices well into the dish, add the chopped onion and bring the mixture to a boil
2: Treat the lamb tripe with clean water, add the boiling juice, simmer for 30 minutes on medium-low heat, simmer for two hours and soak in the flavor
3: Place the cooked lamb tripe in shreds on a plate and add the millet spicy, color and a little flower pepper
4: Heat the oil and pour it on the peppercorns
Overlord elbow flower
Ingredients: 1 pork elbow
Accessories: 1 Chimei sausage
Seasoning: 2000 g miso soup
1: Remove the hair from the elbow and wash and set aside
2: Bring the prepared miso soup to a boil, put in the treated elbows, simmer for an hour on low heat, turn off the heat for two hours to taste
3: Remove the bones of the stewed elbows, spread them out, put in the Chimei sausage, roll them into small rolls with plastic wrap, and refrigerate them for three hours to set the shape
4: Take out the rolled elbow slices and plate them