Sautéed rice cake with pike crab
Ingredients: 2 pike crabs, 300g rice cakes, 2 spoons of soy sauce/soy sauce, 4 cloves of garlic, 2 spoons of cooking wine, 2 spoons of oyster sauce, 2 slices of ginger, 2 millet peppers, 1 spoon of sugar, 1 spoon of bean paste, appropriate amount of black pepper, appropriate amount of salt, 2 spoons of cooking oil.
method:
1, pike crab peeling shell, remove parotid glands, cut into four equal parts, green onion, ginger, garlic millet pepper cut well and set aside;
2: Marinate the crab pieces with ginger, minced garlic, black pepper and cooking wine for about 15 minutes;
3: Pour an appropriate amount of oil into the pot, add watercress sauce, ginger shredded, garlic cloves, millet pepper and stir-fry to bring out the aroma;
4: Pour the pickled crab pieces into the pot and stir-fry until the crab shell turns red;
5, add rice cake, sugar, oyster sauce, soy sauce, stir-fry evenly;
6, pour in water, less than half of the ingredients can be, simmer over medium heat until the rice cake core is transparent;
7: Until the soup is thick, sprinkle with green onions and put on the plate.
Osmanthus stuffed yam
raw material:
Yam, chicken breast, ham, cucumber skin. Salt, monosodium glutamate, dry starch, water starch, chicken essence, egg white, green onion, ginger, water.
1: Peel and wash the yam and cut it into thin slices, mince the ham and finely shredded cucumber peel.
2: Beat the chicken breast into a puree with a blender, then add the green onion and ginger water; beat the egg whites well.
3: Take the yam tablets and spread the dry starch on one side, then smear a layer of chicken puree, smooth it, and garnish with minced ham and cucumber peel to make an orchid shape, put it on a plate and steam for 15 minutes.
4: Add water to the pot, add salt, monosodium glutamate, chicken essence to taste, and then pour water starch on osmanthus yam.
Canned stewed pork ribs
This is a home-cooked dish, the finished product tastes sour and spicy, the bone is crispy and rotten, and it can be cooked in large quantities, and guests can order a dish immediately.
Preparation:
10 kg of pork ribs, 1 kg of winter shoots and rapeseed oil, 500 g of dried shiitake mushrooms, ingredient a (300 g of green onion and ginger slices, 250 g of er pot head wine), 2 bottles of Guilin chili sauce, b ingredients (dried millet pepper, ginger chunks 100 g each, garlic 250 g, green onion section 50 g), hair soup 15 kg, sugar 100 g, c ingredients (Zhenjiang balsamic vinegar 500 g, monosodium glutamate 150 g, salt 100 g, dark soy sauce 200 g).
Initial processing:
1: Wash the ribs, chop the long 5 cm segment, rinse the blood and put it into the cold water pot, pour in the A-ingredient high heat, skim off the foam and take it out.
2: Wash the winter shoots, cut into thick slices and blanch the shiitake mushrooms in warm water, fish out all two, and blanch.
Cooked treatment:
1, put the vegetable oil in the pot, when it is 50% hot, put in the Guilin chili sauce, sauté on medium heat to make the spicy taste, then add the b ingredient, fry until the garlic is golden brown, pour in the boiling hair soup, ribs, winter shoots, shiitake mushrooms, sugar, bring to a boil, continue to heat on high heat for 20 minutes, change to medium heat for about 20 minutes, then change to low heat for 20 minutes, put in ingredient C to taste, turn off the heat.
2. After the guest orders, take a dish into the pot and boil it, and put it into the jar.
Technique 1: Sauté the sauce first and then sauté the small ingredients.
When cooking this dish, be sure to sauté the sauce before sautéing the small ingredients, so as to better stimulate the aroma of the sauce.
Technique 2: Boiling soup to cook meat is crispy.
When the soup is poured into the pot, it must be boiling, and the cold soup is not OK, otherwise the meat of the roasted ribs is not crispy enough.
Technique 3: Three changes in fire control.
The firing of the dishes is crucial. After adding the ribs and accessories, be sure to burn for 20 minutes, then change to medium heat for 20 minutes, and finally change to low heat for 20 minutes, so that the soup is thick and the meat is rotten and not greasy.