Shiitake mushroom tofu balls
make:
1. Use a dense leak to make the tofu into puree, add water to the water mushroom powder, soy sauce, beautiful fresh, salt, egg white and corn starch and mix well into the grits, squeeze into balls by hand and fry in 30% hot oil pan until golden brown, pour out the oil.
2. Heat a little oil in the net pot, add ginger, minced green onion and garlic slices to simmer, mix in the fresh soup and put the watered apricot abalone mushrooms, ham intestines and green shoots under the pot, add abalone juice, salt and MONOS to the taste, and then put the thin mustard on the plate.
Red sauce Miyo shrimp
What is so strange about seemingly ordinary Miyo shrimp? Take a closer look at the color of this dish, the red is bright and translucent, and the method of coloring it is absolutely unimaginable - using red cabbage head juice, longmen rice vinegar, white sugar into gongbao juice, the shrimp cooked is red and bright, sweet and sour.
1, choose 12 heads of grass shrimp 8 wash, peel out the shrimp, pick off the sand line, add 8 grams of salt, monosodium glutamate, chicken powder 2 grams each grasp and slightly marinate for a while, can make the shrimp more elastic. Marinated shrimp with a little corn starch and stir well.
2: Fry the shrimp in 50% hot oil until light yellow, remove the raw materials to raise the oil temperature to 70% hot, fry the shrimp again until the surface is crisp, and drain the oil for later.
3. Red cabbage head.
4: Mix red cabbage head juice, rice vinegar, sugar and salt into gongbao juice.
5, the net pot is slippery, no need to leave the bottom oil, down into the garlic seedling section (just the rod, do not leaf) 80 grams, put dry pepper segment 6 grams, salt 4 grams of small heat sauté until the surface of the garlic seedlings slightly mushy spots, pour red oil 4 grams of color, cool down (to prevent garlic seedlings from excessive scorching), turn well and stir-fry fragrant can be put out.
6: Heat the wok thoroughly, add 20 grams of red oil, 40 grams of kung pao juice, pour 10 grams of water starch on high heat to collect until thick, and then pour in the fried shrimp and turn over to color well.
7: Put the garlic seedlings fried in step 5, pour in 80 grams of crispy peanuts and turn well, drizzle 5 grams of red oil to increase the brightness, and put the pan on the plate.
Miyaho juice:
Wash and peel 1000 grams of red cabbage head, cut into small pieces, put into a blender and add a small amount of mineral water to beat into juice, filter the residue and mix 600 grams of rice vinegar, 400 grams of sugar, and 100 grams of salt into each pound of red cabbage head juice.
Technical key:
1: The garlic seedlings should be dried and sautéed before adding red oil and stir-frying until they have a burnt aroma.
2, when frying shrimp, you need to add red oil twice, the first time to add spicy flavor to the shrimp, and the second time to make the color of the dish more beautiful.
Sichuan flavor oil soaked in flower branches
This dish is made in a unique way, not in cantonese cuisine, but instead of soaking it at low temperature in homemade Sichuan-style spice oil.
1. Cut the cuttlefish meat into large thin slices, add salt, ginger and shallot juice, spicy sauce and spicy fresh sauce, marinate for 30 minutes and set aside.
2. Peel and cut the cucumber into strips, put it directly into the hot spice oil pot (turn off the heat and turn it off to the lotus table) blanch until it is broken, fish it out and put it on the plate; then put the flower branches into the spice oil pot, soak until it is just cooked, fish it out, and place it on top of the cucumber strips.
3. Mix the roasted pepper, garlic paste, millet spicy minced, coriander, tempeh, green onion and raw soy sauce pot, mix well and pour it on top of the flower branches in the pot, and serve.
Gold Medal features braised beef
characteristic:
The beef is processed and matured by the method of white burning, and the taste of the dish is tender and smooth, and when dipped in homemade sauce, the original flavor of the beef is prominent.
1: Wash 150 grams of beef front leg meat, remove the tendons, cut into 20 pieces of uniform size, add salt and MSG 5 grams each to marinate into the taste, and then add 15 grams of tapioca starch to grasp and mix evenly.
2: Put boiling water in the pot, blanch the beef slices quickly for 15 seconds, remove the plate and serve with 50 grams of homemade sauce.
Tapioca starch:
Tapioca starch is a starch extracted from the root of cassava, which will appear transparent when boiled with water and heat, and the taste is elastic.
Homemade sauces:
Shanxi old vinegar, Weishida soy sauce, Sibian chili sauce (a local specialty of Xiayang Town, Yongding County, Fujian Province), and rock sugar water can be mixed according to the ratio of 1:1:1:2.
Production key:
To make this dish we have two major requirements in terms of ingredients:
1, the freshness of the meat must be high, so we are all used on the same day to slaughter.
2, beef must not be used to inject water, that will affect the original taste of meat.
Appetizer fish head
raw material:
600 grams of male fish head, 10 grams of sauce chili peppers, 10 grams of chopped chili peppers
seasoning:
Steamed fish soy sauce 10 g, oil 5 g, MSG 2 g
Wash the fish head and arrange it, add the ingredients and spices and steam for 12 minutes.
Creative Tips:
The most common fish head ingredient is the most inseparable favorite of Hunan people. In addition to the protagonist of the taste of chili, the steamed fish soy sauce that has achieved the classic taste of fish head is indispensable, and as the best supporting role, it not only penetrates its own unique sweet taste and natural soy sauce into the fish head, but also lures out the delicious layers of the fish head itself. A sour and spicy appetizer fish head, full of freshness, full of aroma, is really a good meal.
Dried stir-fried bamboo shoots with Yongding vegetables (10 servings)
Yongding dried vegetables are very good semi-finished ingredients, we use fresh bamboo shoots to match it, with pork belly, cooked lard, oyster sauce and other spices to increase the umami taste, after a long period of simmering, the dishes are full of fresh flavor.
1: Wash 3 kg of fresh bamboo shoots and cut into thin slices.
2, put 50 grams of cooked lard in the pot, when it is 50% hot, put in 50 grams of pork belly slices and stir-fry until the meat slices are rolled, then put in the Dried Yongding vegetables and stir-fry on medium heat, stir-fry evenly, then pour water over the surface, simmer for 1 hour, use oyster sauce 50 grams, taste very fresh, chicken powder 20 grams each, sugar 10 grams, white pepper powder 15 grams to taste, turn off the heat and store.
3. When guests order, take out the amount of a dish and put it into the pot and fry it hot, put it into the container, and garnish with 2 grams of stir-fried carrot shreds.
Yongding dried vegetables:
With a history of more than 400 years, it is not only famous inside and outside the province, but also has a considerable influence among overseas Chinese in Nanyang.
Yongding dried vegetables are also divided into dried beets and dried sauerkraut:
Dried beets, black brown oil bright color, delicious and sweet flavor; dried sauerkraut is yellow-brown, sour with sweetness, delicious and refreshing. Dried beets are made of fresh mustard greens, dried sauerkraut is made of tender mustard greens, radish wisps, rapeseed, the taste is sour and sweet, with meat stir-frying, stewing, steaming, boiling are delicious and delicious.
Its processing method is simple:
Take fresh mustard greens, dry for 1-2 days, until the leaves are soft, fumigated with a steamer, steamed and then dried, steamed again, so repeated more than three times, some fine processing even to seven steaming seven sun.
Generally speaking, the new shoots themselves will have a slight bitter taste, so many chefs need to blanch the water when handling.
But we don't need to, because when cooking, we add a lot of cooked lard, and after a long time of simmering, so the bitter taste of the bamboo shoots has all disappeared.
Flavorful bullfrog
Bullfrog net meat 510 g, cabbage 10 g, cucumber 15 g, green onion 2 g, peppercorns 1 g, oil 250 g
Steamed fish soy sauce fresh spicy flavor 15 grams, watercress sauce 5 grams, selected soy sauce 15 grams, chicken powder seasoning 10 grams, frog laida secret bullfrog sauce, water 1500 grams, pepper 1 gram
1. Peel and wash the bullfrog and set aside;
2, put the oil in the pot into the frog to make the secret bullfrog sauce stir-fry fragrant, add water and chicken powder seasoning, pepper and other spices seasoning, under the bullfrog boiling for 1 minute, fish out the plate, spread the green onion, peppercorns;
3: Heat the oil in the pan, pour it out and pour it on the bullfrog, and serve.
Multi-flavored jumping frog, as the name suggests, must be a multi-flavor compound. This dish is rich in sauces, with frog to secretly make bullfrog sauce first stir-fried into the flavor, steamed fish soy sauce fresh spicy flavor, watercress sauce, remember the selection of soy sauce and chicken powder seasoning is not left behind, the four sauces work together to wrap the ingredients, spicy, umami, soy sauce into one, so that the bullfrog spicy flavor, fresh and smooth.
Caviar soba noodles
Dried soba noodles 100 g sugar 25 g garlic puree 30 g balsamic vinegar 25 ml soy sauce 5 ml red oil 20 ml pepper oil 10 ml chopped celery, coriander festival, caviar, salt, monosodium glutamate, chicken essence each appropriate amount
Method:
1. Soak the dried soba noodles in a cold water basin for 10 minutes, soak them in a boiling water basin for another 6 to 8 minutes, then rinse with cold boiling water, drain and put in a bowl.
Add sugar, garlic paste, chicken essence, monosodium glutamate, salt, balsamic vinegar, soy sauce, red oil and peppercorn oil in 2 pots, pour 150 ml of boiling water and mix into a chutney sauce.
3. Pour the chutney sauce into a bowl of soba noodles, sprinkle with chopped celery, coriander and caviar, and serve.
Healthy barley fried pigeon pine
Pigeon breast meat 100 grams fresh barley 80 grams red pepper grains 20 grams of garlic grains 20 grams of ginger rice, garlic rice, ginger and shallot juice, salt, cooking wine, tender meat powder, monosodium glutamate, chicken essence, pepper, sugar, oyster sauce, soy sauce, soy sauce, wet starch, salad oil each appropriate amount
1. Cut the pigeon breast into granules, add salt, ginger and shallot juice, cooking wine, tender meat powder and wet starch and sizing, then slide into a hot oil pot and drain the oil and set aside. Put the fresh barley into a pot of boiling water and drain it.
2. Heat the net pot with salad oil, add ginger rice, garlic rice, red pepper grains and garlic grains and stir-fry until fragrant, add the smoothly cooked pigeon breast meat and barley, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, oyster sauce, soy sauce and beautiful fresh soy sauce to fry into the flavor, with wet starch hook, out of the pot and plate.