Grab the lamb by hand
Hand-grabbed lamb is a traditional food loved by Mongolian, Tibetan, Hui, Uighur and other ethnic groups in northwest China, hand-grabbed mutton, which is said to have a history of nearly a thousand years, and was originally named after hand-grabbed food.
There are three ways to eat, namely hot eating (steaming hot dipped in triad oil after slices), cold eating (directly dipped in fine salt after slicing), and frying (frying in a pan and eating while frying). It is characterized by the delicious taste of the meat, not greasy, not greasy, full of color and fragrance.
raw material:
Salt pond lamb chops, onions, green onions, soy sauce, salt, soy sauce, cooking wine, sugar, peppercorns, cumin
make:
1: Wash and cut the lamb chops, wash the green onion, cut into long slices and cut the onion into small pieces
2, the sheep drain into the cold water pot, the water must be soaked in lamb chops, add peppercorns and onion grains, turn on high heat
3: Bring to a boil over high heat to remove the foam, change to medium-low heat, simmer for 40 minutes and remove
4, peppercorns, cumin soaked in water to clean, control the moisture and set aside, heat the pot into the oil, add the onion slices and onion grains after the oil is hot, and fry the aroma
5, add lamb chops, fry on medium-low heat until both sides are caramelized, add cumin, pour in cooking wine, sauté until you smell the aroma of cumin, add a little sugar, soy sauce and soy sauce, stir-fry evenly and add a little sheep soup or water, cover the pot, add a little salt before coming out of the pot.
6: Take a small bowl and add garlic paste. Mix well with vinegar (sesame oil) and serve with lamb.
Signature shrimp crawling pot stickers
This is a signature seafood staple of Dalian Pin Hai Lou, and each pot sticker is wrapped with a finished shrimp crawling meat, which is delicious and tender.
1. Put 8 live climbing shrimp into the steamer and steam for 8 minutes until basically mature, cut the sides of the body with scissors, open the back cover, and carefully peel off the whole crawling shrimp meat.
2. Take 150 grams of fresh pork belly and chop it into meat paste, add 150 grams of two soups and beat evenly, then add seasonings (10 grams of MSG, umami king, Donggu Yipin fresh, chicken juice 5 grams each, pepper 0.2 grams) and continue to whisk until the flavor is in, making the basic meat filling.
3. Cut 400 grams of leeks into about 2 mm long segments (note: the stems should be more than leaves, and the stems should be shorter, easier to mature), stir well with the meat filling and add 35 grams of shallot oil to supplement the flavor; roll out the pot pastry 8 into an oval crust.
4. Take the dough skin and drag it in the palm of your hand, take 35 grams of leek meat filling and spread it in the dough, take another piece of shrimp meat and put it on the meat filling, and finally use the hand of the filling to turn the dough skin up on both sides and squeeze the edge of the dough.
5, the cake bell heated to 220 ° C, poured into the salad oil 150 grams, after heating into the pot paste, burned to the bottom of the golden brown, the pot paste 200 grams into the cake bell, cover the cake bell simmer for about 15 minutes, open the pot lid after the powder pulp is a thin layer of mesh, use a kitchen knife to shovel to remove the excess part of the pot paste, and then use the knife to drag the bottom of the pot paste into the container, when serving with 25 grams of mustard juice dipped.
Shrimp crawling meat lion head
This dish belongs to a high-end banquet seat, the lion's head made of climbing shrimp meat is tender and refreshing, and the soup is clear and delicious and sweet (the soup taste of climbing shrimp shells). This dish has been tested by the market and has been 100% praised by diners.
1. Take 10 shrimp and steam them, cut open the shell and take out the cooked meat, and use a knife to cut into granules the size of soybean grains.
2. Take another 5 climbing shrimp and cut open the back shell, take the raw crawling shrimp meat, and gently chop.
3. Mix the raw and cooked shrimp meat together, add 3 grams of fine ginger, 1 gram of salt, 2 grams of monosodium glutamate, 0.5 grams of white pepper powder, 5 grams of starch, stir well, and beat into a lion's head blank at low temperature. Cooked with raw and cooked shrimp shells to make a clear soup.
4: Add 300 grams of standing and filtered shrimp shell clear soup to the pot, add the shrimp meat lion's head, cook over low heat, season with 3 grams of salt, 4 grams of umami king, sprinkle 0.5 grams of chives to produce.
Barrel bean blossoms
Bean blossom is also the favorite of Shaanxi people, this dish will be boiled in advance bean blossom juice boiled some bean blossoms, partial acid appetizer, also put in the fried twist flowers, with wooden barrels, back to the simple flavor.
800 grams of bean blossoms, 100 grams of fried twist flowers, 10 grams of fried soybeans, 5 grams of green onions.
seasoning:
Bean flower juice 750 g, wet starch 10 g, sesame oil 3 g.
Heat the pot, add the prepared bean blossom juice to boil, add the bean blossoms to boil, hook the mustard, drizzle sesame oil, beat well out of the pot, sprinkle the fried twist flowers, fried soybeans, green onions can be.
Bean blossom juice:
5 kg of clear soup, 400 g of pickled pepper rice and balsamic vinegar, 200 g of garlic rice, 250 g of red oil, 100 g of minced green onion and ginger, 60 g of coriander, simmer for 30 minutes.
A pot of beef
Initial processing of raw materials:
1. Beef brisket 5000 grams, beef tendon meat 2500 grams into large pieces, tripe, beef tendon 2500 grams each washed, the four raw materials are watered, and then into the white brine, fished out and drained, beef brisket, tendon meat sliced, tripe cut into strips, beef tendon into sections.
2. 5000 grams of beef blood into slices, put in water, add a little salt to the bottom taste, soak and save.
1. Beef brisket, beef blood 100 grams each, tendon meat, tripe, beef tendon 50 grams each fly water standby.
2. Take a hot stone pot and add 10 grams of garlic seedlings to the bottom.
3. Add 25 grams of rapeseed oil to 50% heat, add 15 grams of pickled leek flowers, 10 grams of bad peppers, 10 grams of ginger shreds, 8 grams of minced garlic, heat up, add 150 grams of broth, pour in the ingredients, add soy sauce, rattan pepper oil 5 grams each, chicken essence, monosodium glutamate, salt 2 grams each to taste, and pour the soup with ingredients into the stone pot while the dish is hot.
Family portrait of the people
This hotel's common family home dish, steamed with a variety of local local ingredients and clear chicken soup, the name of the dish means auspicious, the dish is rich in content, just simple seasoning, light and fresh taste, is one of the must-choose dishes for the public.
Pure land chicken, pig's trotters, white radish pieces each 100 grams, ribs, egg dumplings each 80 grams, kidney beans 20 grams, green shoots 15 grams.
Ingredient A (5 g salt, 2 g chicken essence and chicken juice, 4 g ginseng)
Salt and MSG 4 grams each, ginger and green onion 5 grams each, goji berries 3 grams, star anise 2, clear chicken soup 1 kg.
1. Treat the chicken, ribs and pig's trotters cleanly, cut into 3 cm pieces, put into a pot of boiling water to remove the blood water, add salt and MSG and cook until seven mature.
2. Cut the white radish into 2 cm cubes; peel the green shoots, cut into 2 cm cubes, and cook them together with kidney beans in water with star anise; the egg dumplings are steamed in advance.
3. Put all the processed raw materials (except egg dumplings) into the container, add clear chicken soup, add Ingredient A to taste, steam for 4 hours to taste, put the steamed egg dumplings on top of the dish, and sprinkle with goji berries.
Winter melon is a very common ingredient, but the method is relatively simple, and it can almost only be used as an ingredient in dishes. This dish cuts the winter melon into large pieces, frys it in salad oil until it is ripe, and then combines it with a sauce made with meat grains and sauces, which brings freshness to diners and gives the winter melon a more exciting taste.
500 grams of winter melon, 20 grams of pork, 10 grams of red peppercorns, 3 grams of green onions.
Ingredient A (10 g salt, 2 g sugar), 5 g each minced ginger and minced garlic, 12 g Japanese shochu sauce, 3 g dark soy sauce, 2 g pepper powder, 80 g salad oil.
1: Peel the winter melon, wash and cut into 1 cm thick slices, add ingredient A and mix well, marinate for 15 minutes, rinse to remove salt, and use a dry towel to absorb the moisture.
2: Put 65g of salad oil in the pot, when it is 50% hot, add the winter melon pieces, fry on both sides of the medium heat until mature and the surface begins to crust, take out and plate.
3: Put the remaining salad oil in the pot, when it is 50% hot, add ginger, minced garlic and pork grains and stir-fry until fragrant, season with the remaining spices, 30 grams of water, red pepper grains, pour on the winter melon, sprinkle green onions and serve.
Rice cold powder roast beef shank
250 grams of beef shank, 150 grams of rice cold powder, 20 grams of watercress sauce, 15 grams of chili noodles, green onions, celery minced 15 grams, pepper powder, salt, white wine, sugar, monosodium glutamate, fresh soup, wet corn starch, vegetable oil
1. Put the beef knee in a pot of water, add a little white wine and cook for 5 minutes, then fish it out and chop it into pieces; cut the rice cold powder into pieces, put it into a pot of boiling water with salt, and fish it out when it is hot.
2. Put oil in the pot to heat, first sauté the watercress sauce and add chili powder to stir-fry slightly, mix the fresh soup and cook for 2 minutes, then filter out the residue, etc. Pour into the pressure cooker and put in the beef knee, then press on the heat for 20 minutes away from the heat.
3. Clean the pot on the heat, pour the pressed beef shank and juice into the pot, put the rice cold powder and season with salt, sugar, monosodium glutamate, etc., to be cooked until the rice cold powder is flavored, drizzle the corn starch to collect the juice and put it on the pan, sprinkle with green onion, celery and pepper powder to become a dish.