Crispy bamboo shoots with chicken sauce
raw material:
Dried spring shoots.
seasoning:
Dried chili festival, sugar, spicy fresh sauce, chili oil, salt, monosodium glutamate, chicken juice, chicken juice, ginger slices, green onion, dried chili pepper, peppercorns, star anise, cinnamon, fragrant leaves, mountain oak, cumin, salad oil, chicken fat each appropriate amount.
Production: 1. Soak the dried spring shoots in warm water for two days (change the water three times in the middle), and pick up the cutting blade for later.
2. Heat the appropriate amount of salad oil and chicken fat under the pot, heat ginger slices, green onions, dried chili festivals, peppercorns, star anise, cinnamon, fragrant leaves, mountain chestnut, cumin and other stir-frying, and then mix into the broth and bring to a boil, and then remove the spices without use.
3. Add salt, monosodium glutamate, chicken juice and chicken juice to the soup pot, then put the chopped spring shoots in and simmer for 30 minutes, remove and let cool, and finally wrap it in gauze to dry and set aside.
4. Add a little salt, chicken juice, a little sugar, spicy fresh sauce and simmering oil to the spring shoot slices and mix well, then serve.
Roasted pepper goose paw tendons
300 grams of goosefoot tendon, 100 grams of green peppers, a little ginger slice and a little green onion.
Spices, salt, chicken powder, balsamic vinegar, and delicious fresh soy sauce.
make:
1. Soak the dried goosefoot tendons in cold water for 8 hours, add slices of ginger, shallots and spices to a pot of water and simmer for 2 hours, then remove and cool and cut into strips.
2. Use charcoal fire to burn the green pepper into tiger skin, tear off the outer skin and cut into strips, set aside.
3. Goosefoot tendon strips, roasted pepper na pot, add salt, chicken powder, balsamic vinegar and beautiful fresh soy sauce, mix well and then plate.
Rattan pepper yak beef
Yunnan Plateau yak beef 400 grams, fresh vine pepper 100 grams, coriander, chives, lemon slices, carrot pieces, ginger slices, cooked sesame seeds each a little.
Spice powder, cooking wine, salt, chicken essence, monosodium glutamate, rattan pepper oil, brine and salt.
Preparation: 1. Wash the yak away the blood water, change the knife to a 6 to 7 cm long strip, add salt, chicken essence, monosodium glutamate, coriander, chives, lemon slices, carrot pieces, ginger slices, cooking wine, marinate for 10 to 20 minutes, set aside.
2. Put the marinated yak strips into a pot of boiling water, drain, then put into the brine pot, brine for 10 to 12 minutes on high heat to cook, turn off the heat and soak for 10 minutes, fish out and let cool.
3. Put rattan pepper oil and brine juice (ratio of 1:2 between the two), add a little spice powder, fresh rattan pepper, simmer over low heat to bring out the aroma, and then pour into the pot.
4. Soak the marinated yak strips in the vine pepper marinade, soak the ingredients fully into the flavor, fish them out and put them on the plate, sprinkle some cooked sesame seeds, and garnish slightly.
Spice powder:
Take an appropriate amount of fragrant leaves, star anise, cinnamon, mountain chestnut, galangal, sand kernels, cloves, grass fruits, white zhi, cardamom, spirit grass, nutmeg, tangerine peel, licorice, hawthorn, gardenia, cinnamon balls, etc., beat into a fine powder.
Black duck with ancient sauce
1 duck (weighs about 1,200 grams), ginger chunks, green onion knots, and a little cooked sesame seeds.
Flower carving wine, chicken rice soy sauce, char siu sauce, seafood sauce, spiced brine, salad oil each appropriate amount.
1. Clean the duck, add ginger pieces, green onion knots and flower carving wine to the pot and marinate for about 2 hours, and set aside.
2. After the marinated duck is colored with chicken rice soy sauce, fry in a hot oil pan until it is tightly skinned, remove and drain.
3. Put the fried duck in a spiced brine pan, marinate for about 30 minutes until the meat is soft and cooked, remove and let cool.
4. Pour char siu sauce and seafood sauce into the pot, add a little brine, harvest the sauce over high heat, sprinkle some of the cooked sesame seeds as a dipping dish, and part of it is used to spread evenly on the brine duck.
5. Finally, chop the duck into pieces, plate and garnish, you can do.
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Fragrant bamboo shoots mixed with pig arch mouth
250 grams of pork arch, 100 grams of bamboo shoots, a little green onion.
Copy the soy sauce, chicken powder, sugar, and red oil to taste, and 1 pot of Sichuan-style brine.
1. Pig arch mouth put a boiling water pot in a pot of water, fish out and rinse the next Sichuan-style brine pot, brine until soft cooked to take out, roll into rolls while hot and wrap tightly with plastic wrap, wait until it is cold before cutting into slices for later.
2. After the bamboo shoots are swollen and haired, cut into strips, put into a pot of boiling water, fish out and rinse and set aside.
3. Put the bamboo shoots and pig arch pieces into a pot, add the copied soy sauce, chicken powder, sugar and red oil and mix well, then put the bamboo shoots on the bottom of the plate, and then stack the pig arch mouth slices on top, and finally sprinkle the green onion.
Roasted anchovy duck with fruit wood
100 grams of fresh duck breast and 50 grams of salted egg yolk.
Black pepper, coriander seeds, red pepper powder, baking soda, kajin powder, monosodium glutamate, chicken powder, sugar each appropriate amount.
Preparation: 1. Clean the fresh duck breast, add black pepper, coriander seeds, red pepper powder, baking soda, kazhen powder, monosodium glutamate, chicken powder, sugar first marinate for one day, set aside.
2. Use a carving knife to take a hole in the middle of the duck meat (not penetrating), pour the salted egg yolk into the middle of the duck meat, and then roast it with fruit wood until the skin of the duck is golden brown, roll it up with plastic wrap, steam it for about 15 minutes until it is cooked, take it out and refrigerate it overnight, take it out and slice it, and put it on the plate to garnish it slightly.
Smooth Wada jujube peach jelly
100 grams of peach gum, 100 grams of pitted dates, a little gel flakes and caviar.
50 grams of sugar, 1000 ml of mineral water.
Production: 1. After soaking the peach gum and pitted dates in cold water, wash and drain, cut the dates in half and set aside.
2. Pour mineral water into the pot, add peach glue to simmer for half an hour, add sugar, gel slices, boil and pour into the tray, add the cut dates, wait until it is cool, change the knife into small squares, and decorate the caviar slightly when plated.
Cod in cold sauce with pepper sauce
400 grams of cod, 50 grams of cooked lotus chips, 10 grams of lemon slices, 20 grams of millet pepper, 15 grams of coriander and chopped spring onion, each a little ginger slices, green onion knots, and minced garlic.
Salt, cooking wine, monosodium glutamate, sugar, balsamic vinegar, spicy fresh sauce, pepper oil each appropriate amount.
1. Cut the cod horizontally into thick slices and add ginger slices, green onion, salt and cooking wine to the pot for 10 minutes.
2. Mix water in the pot and add ginger slices, green onion, cooking wine and salt, boil and add cod pieces, soak for 3 minutes until cooked, then remove and cool.
3. First put the cooked lotus slices on the bottom of the plate, then put the cooked cod pieces on the noodles, then pour the fresh spicy sauce with lemon slices, millet pepper, minced garlic, salt, monosodium glutamate, sugar, balsamic vinegar, spicy fresh sauce and peppercorn oil, sprinkle with coriander and shallots.