Hula lamb tripe silk
"Hula" sounds close to "spicy", which is a taste emitted when simmering peppers in Inner Mongolia. This dish is made with scraps to make hula juice, which is spicy and delicious, and when paired with cooked lamb tripe shreds, the taste is smooth and chewy.
raw material:
Cooked lamb tripe 350 g, silver buds 20 g.
seasoning:
3 g shredded chili peppers, 5 g coriander segments, 50 g hula juice, 100 g salad oil.
make:
1: Cut the cooked lamb tripe into strips and wash off the grease with hot water.
2: After the silver buds have cooled with water, add the lamb tripe shreds to the plate.
3: On the plate of shredded lamb tripe, pour hula juice and chili pepper shreds, pour until 80% hot salad oil, and finally garnish with coriander segments. Hula juice Pepper, bell pepper, coriander, chives, shallots, shallots, carrots 500 grams each, celery root 600 grams, boil in 5 kg of water, slow simmering, add sugar, fish sauce 100 grams each, beautiful fresh soy sauce, fresh chili sauce 250 ml each, salt 250 grams, slow simmer for 2 hours to cool down (can be prepared according to personal taste).
note:
Do not be too low when pouring hot oil, otherwise the aroma of chili peppers cannot be highlighted.
Golden foie gras
This dish cuts the foie gras into small pieces, making it easier to get fishy. The whole dish has many levels of taste, the first layer is fried potato shreds, the second layer will taste the rich mayonnaise flavor, then the nut crushed paste of crisp, and finally the delicate foie gras, adding mayonnaise to make this foie gras dish, no longer greasy, the taste is very refreshing.
Ingredients: 150 g foie gras, 400 g shredded potatoes.
Seasoning: 5 grams of french crushed, 10 grams of meiji umami juice, 15 grams of brandy, 100 grams of mayonnaise, milk, 200 grams of nut crisp paste, 1 kg of salad oil (about 40 grams).
1: Cut the foie gras into 3 cm square pieces, add milk to brew, and marinate with brandy and meiji umami juice for a while.
2: Wrap the foie gras evenly over the nut crisp paste, fry in a 60% hot oil pan until golden brown, drain and set aside.
3: Put the shredded potatoes in the oil and fry them crisply for later.
4: Wrap the fried foie gras evenly with mayonnaise, and finally fill it with shredded potatoes and sprinkle it with crushed flavor.
Raw sautéed beef potato strips
Raw sautéed beef potato fries look like braised, but they are actually mixed - beef brisket meat is sautéed until cooked, potato fries are high-pressure into the flavor, and when you walk, you only need to mix these two ingredients to make it, super efficient and convenient.
1: Wash 2000 grams of beef brisket, put cold water into the pot and fish it out, change the knife to a strip with the thickness of the little thumb.
2, the pot into the bottom oil to 50% hot, down into the knife into a circle of Tuoxian pepper (this kind of pepper produced in Inner Mongolia is fragrant but not spicy) 150 grams, peppercorns 40 grams, star anise 30 grams, cumin 15 grams stir-fry fragrant, under the beef strips sauté evenly, add onion slices, ginger slices, garlic slices 40 grams each, add 60 grams of soy sauce, vinegar 50 grams, keep the heat and stir-fry the beef.
Cooking process:
Take 100 grams of raw sautéed beef, 200 grams of high-pressure potato chips, mix well, plate, garnish with 5 grams of chives and serve.
High Pressure Potato Fries:
Choose 1500 grams of red-skinned potatoes (high starch content) from Inner Mongolia, wash and peel, change the knife into a strip of chopsticks head thickness, put it into a pressure cooker, add beef bone broth to submerge the raw materials, add an appropriate amount of salt, pepper and soy sauce, and press for 2 minutes after steaming until cooked.