Stir-fried tip of the tongue
Pickled beef tongue:
After 500 grams of beef tongue is cleaned, freeze hard, peel off the coarse skin, cut into 0.2 cm thick and 6 cm long slices, rinse and purify the blood and control the dry water, add 1 gram of salt, 2 grams of pine meat powder, 2 grams of food powder, 1 egg white, 20 ml of water and stir well, wait until it is sticky, add 20 grams of corn starch, mix well, add 20 ml of salad oil and seal it in refrigeration.
Process the tempeh: Put the Yangjiang tempeh into the basket and steam for 10 minutes, take it out and chop it up. To make roasted peppers: Put the big red pepper and the line pepper on the charcoal fire and burn it, tear off the skin, wash it, and tear it into strips.
raw material:
Marinated beef tongue slices 200 g, big red pepper roasted pepper 150 g, line pepper roast pepper 50 g, Yangjiang tempeh 10 g, safflower pepper 1 g, garlic 30 g, cooking wine 10 ml, chicken essence 1 g, monosodium glutamate 1 g, sugar 1 g, pepper powder 1 g, spicy fresh sauce 5 ml, steamed fish soy sauce 5 ml, pepper oil 5 ml, aged vinegar 3 ml, cooked vegetable oil 50 ml, lard 50 g, salad oil to taste
make:
1. Heat the salad oil to 40% heat, add the marinated beef tongue slices to six minutes cooked, and fish out the oil control.
2. Cook the vegetable oil and lard in the net pot until 40% hot, stir-fry the tempeh, safflower peppercorns and garlic diced, add the smoothly cooked beef tongue slices, big red pepper roasted pepper, line pepper roasted pepper, mix in cooking wine, chicken essence, monosodium glutamate, sugar, pepper powder, spicy fresh sauce, steamed fish sauce, pepper oil, aged vinegar and stir-fry well, and put it on the plate.
Dry burnt hoof tendons
250 grams of pork trotter tendon, 100 grams of yarrow, 50 grams of vegetable hearts, 60 grams of Pixian watercress, 25 grams of minced pickled pepper, 20 grams of ginger rice, 20 grams of garlic rice, cooked green beans, beer, fresh soup, salt, chicken essence, monosodium glutamate, pepper, cooking wine, cooking oil
1. Simmer the pork trotter tendons in fresh soup and set aside. Add a small amount of oil and salt to the water pot and drain the vegetables and drain the water.
2. Put the net pot on the high heat, put the oil to 60% heat, add the shrimp and stir-fry, add Pixian watercress, minced pickled pepper, ginger rice, garlic rice and stir-fry incense, then pour in the simmered pork trotter tendons, cook a little beer, add the appropriate amount of water, add chicken essence, monosodium glutamate, cooking wine, pepper and burn until flavorful, collect the juice and put the oil into the plate, put the cooked vegetable hearts on the side, sprinkle with cooked green beans and serve.
Crane beef
Marinated beef:
Soak 5,000 grams of beef tendons in a juice of 400 grams of salt, 500 ml of flower carving wine, 100 grams of safflower peppercorns, 50 grams of monosodium glutamate, 150 grams of parsley, 100 grams of dried chili peppers, and 500 ml of water mixed with water for 8 hours, then put them into a pot of boiling water and let it cool.
Marinated beef:
Add 20 liters of water to a stainless steel bucket, add beef tendons, add 100 grams of dried chili peppers and 100 grams of safflower peppers, cook for about 60 minutes over medium heat, turn off the heat for 20 minutes, and remove to cool.
Knife handling:
Cut the cooked beef into thin slices 3 cm wide, 12 cm long and 0.3 cm thick.
Ingredients: 125 grams of cooked beef tendon meat slices, 60 grams of cooked beef tendon shreds (shredded corners of the remaining ingredients), 30 grams of Thai coriander segments, 20 grams of parsley segments, 10 grams of garlic paste, 10 grams of millet peppercorns, 5 grams of fresh green peppercorns, 5 milliliters of Meiji fresh, 10 milliliters of vine pepper oil, 10 milliliters of shallot oil, 5 milliliters of spicy fresh sauce, 3 grams of flavor powder
Spread out the slices of beef tendon, wrap the strips of Thai coriander, parsley and beef tendon into a roll, put them on a plate, and drizzle with garlic paste, millet pepper, fresh green peppercorns, beautiful and fresh, rattan pepper oil, green onion oil, spicy fresh sauce, and mixed with powder.
Double pepper rabbit diced
1. Rabbit meat is clean and diced, add salt, monosodium glutamate, egg liquid, and mustard powder to taste good, and set aside.
2. Put the oil in the pot to 50% heat, the next yard of delicious rabbit meat is slippery, then the lotus diced oil, pour out the draining oil and set aside.
3. Heat the pot with oil, put the millet pepper ring and the green peppercorn to fry the flavor, then put the beauty pepper ring and the wire pepper ring to fry the flavor, pour in the smooth rabbit meat and lotus diced, put salt, chicken essence, Donggu soy sauce and spicy fresh dew to adjust the taste, after the hook is drizzled with pepper oil, out of the pot and plate.
Features: bright color, spicy and fragrant, suitable for wine.
Description: Diced rabbit meat must be rinsed with blood before the taste, so that the color of the fried is better. Pepper oil is only put before the pot is released, if it is left early, the aroma of hemp will be lost.
Herbaceous fish head
1. After the fresh fish head is cleaned, cut it in half from the middle, mix well with ginger slices, green onion knots, pepper and cooking wine, and marinate for about half an hour.
2. Scoop a spoonful of homemade fish head stock onto the delicious fish head, steam it for about 10 minutes, take it out and set aside.
3. Scoop in the homemade fish head ingredients into the net pot, mix the water and bring to a boil, then add salt and MSG and cook for a while.
4. After the wet mustard powder is hooked to collect the juice, sprinkle in the chopped herbs, scoop the pot on the head of the herbs on the plate, sprinkle some green onions and serve.
Muscle cattle muscle
Method:
1. Wash the beef tendons, cut into small pieces, put them in a pot of water first, add salt, spices, ginger and shallots and cooking wine, bring to a boil on high heat, then turn to low heat and simmer until soft and cooked, set aside.
2. Heat the spice oil in the pot, add pixian watercress, pickled ginger, pickled pepper, garlic cloves, peppercorns and bright red millet peppers and stir-fry them until fragrant, then mix in the fresh soup, pour in the simmered beef tendon, add salt, monosodium glutamate and chicken essence to taste. After cooking until flavorful, add the white knots of green onion and green pepper pieces, hook and drizzle with wet starch and drizzle with peppercorn oil, put it on the plate, sprinkle with green onion and serve.
Five flavor grains of flavor
This dish is a combination of traditional sweet and sour ribs and strange flower kernels, which are crispy and have a long aftertaste. When making, it is required that the raw material knife handle it evenly, can not add salt when tasting, the frying time cannot be too long, and the cooking should be dried with oil and juice.
1. Change 400 grams of plum meat into 1.8 cm in cubes, add ginger slices, green onions and cooking wine to the pot for 2 hours.
2. Heat the pan in oil to 40% or 50%, fry the diced meat until it is set, then pour out the draining oil. Leave the bottom oil in the pot, put in the diced meat, add 8 grams of ginger slices, 8 grams of green onion, 10 grams of tangerine peel and an appropriate amount of water, add 50 grams of maltose, 10 grams of red yeast rice, 6 grams of salt, 20 ml of balsamic vinegar and 50 ml of cooking wine, slowly collect the juice for 20 minutes until the juice is dry, sprinkle 3 grams of pepper noodles, 9 grams of chili noodles, mix well and let the pot cool, plate with toon seedlings, shredded oranges, etc.