Signature beef carp bone (10-digit amount)
The traditional method of making beef carp bone is sauce, burning, stewing, stewing, we changed the traditional method, first sauce and then bake, the taste is dry and mellow, into the taste. In the sauce making process, we also use a lot of vegetable ingredients and spices, which can cover the fishy smell of the beef carp bone and increase the fragrance.
Raw material 10 kg of beef carpal bone.
seasoning:
a ingredient (star anise, dried pepper 15 grams each, cinnamon, grass and fruit each 10 grams, peppercorns 8 grams, white cardamom, fragrant leaves 5 grams each);
Ingredient b (1 kg each of shallots, carrots, celery and peppers, 300 g of ginger, 250 g of green onion);
Ingredient c (500 grams of light soy sauce, 250 grams of cooking wine, 120 grams of salt, 100 grams of chicken powder and rock sugar, 300 grams of wrapped red yeast rice), cumin ingredients and 300 grams of Lee Kum Kee garlic paste.
make:
1: Thaw the ox carpal bone naturally, put it in boiling water and blanch the water, skim off the foam and then fish out and wash it.
2, take the stainless steel barrel on the fire, put in the beef carp bone, inject water (not over the cattle carpal bone), put in a material, b material, c material, boil on high heat, change the low heat until the beef carpal bone becomes the red color required, fish out the red yeast rice bag, continue to cook for about 40 minutes, until the beef carp bone is broken, turn off the heat and soak for 1 hour, fish out the control soup.
3: Put the cooked beef carp bone in the oven (noodle heat 230 ° C, bottom heat 200 ° C) and bake for about 15 minutes, when its surface becomes golden brown, take out the knife and plate it, with cumin and Lee Kum Kee garlic sauce on the table.
Cumin ingredients: 1500 grams of paprika and cumin powder are each put into a hot dry pot and stir-fried, pour in 250 grams of salt, 220 grams of chicken powder, 500 grams of minced sesame seeds and mix well.
Shrimp
Biluo shrimp is a traditional famous dish of the Han ethnic group in Suzhou, Jiangsu Province, and belongs to the Su cuisine family. Mainly based on shrimp as the main ingredient, clever use of biluochun as an ingredient, the dish has the characteristics of fresh tea flavor, light and refreshing, and elegant color. The shrimp are as white as white jade, and the tea leaves are embellished with a fresh tea aroma in the mouth, fresh and tender, and a little sweet.
Biluo shrimp Among them, Biluo refers to the specialty of Dongting East and West Mountains, Biluochun tea leaves, Biluo shrimp with the new Biluochun fragrant tea juice as a seasoning, cooked together with river shrimp. After the entrance, there is not only the umami taste of river prawns, but also the fragrance of famous tea, which has a unique charm. When served, if you decorate the edge with tea leaves, you will be full of color and fragrance, which will enhance the characteristics of Suzhou cuisine. It is made with the fragrant tea juice of the new Biluochun as a seasoning and cooked with river shrimp, which has both the umami taste of river shrimp and the fragrance of famous tea, which has a unique flavor.
Biluochun is a famous tea, produced in the east and west mountains of Dongting, Taihu Lake, Suzhou, with its color, aroma and shape, and is regarded as the best in tea. The original name was Wu language "frightening incense", and later the Kangxi Emperor toured the Great Lake to taste this tea, which was not elegant, so he gave it the name "BiluoChun" because of its tea-colored jasper, shaped like a curved snail, and picked in early spring.
Ingredients: 350 grams of fresh prawns, 10 grams of biluochun, 6-7 grams of refined salt, 1 chicken egg white, 20-25 grams of dry starch, 400 grams of salad oil (about 50 grams).
1: Wash, bleach and drain the fresh prawns. Place in a bowl and add salt, egg whites and dry starch to stir.
2: Brew another cup of boiling water, add Biluochun and brew a cup of tea.
3: Heat the wok on high heat, scoop in salad oil, cook until the oil is about 120 ° C, add shrimp,
4: Gently spread out with chopsticks until the shrimp are milky white, pour into a colander and drain the oil. Set the wok back on high heat.
5: Pour the shrimp back into the pot, cook about 30 grams of Biluochun tea juice, turn the wok upside down, put it into the pan, and squeeze the tea leaves slightly off the tea juice and garnish next to the shrimp to show the biluo shrimp.
Honey juice fire party
Honey juice fire party is mainly sweet and salty, its color is fiery red, the marinade is transparent, the ham is crisp, the taste is fresh and sweet, and it has a deep aftertaste. It has the effects of healthy spleen appetizer conditioning, strong waist and healthy kidney conditioning, postpartum recovery conditioning, and intestinal detoxification and conditioning.
Ingredients: Jinhua ham 500 g.
Excipients: lotus seeds 50 g, pine nut kernels 25 g.
Seasoning: 50 grams of honey, 70 grams of lard refining, 3 grams of sugar osmanthus flowers, 80 grams of rock sugar, 15 grams of starch (broad beans).
Preparation method
1. Cut the south leg (Jinhua ham) into large squares, put the skin down on the cutting board, and use a knife to cut the small squares to a depth of half of the fat;
2: Put the skin down in a bowl, add water (water without the south leg), steam for about 2 hours and 30 minutes, remove the soup;
3, then, add rock sugar, light soup 90 ml, basket steaming for about 1 hour to remove;
4: Add the sugar lotus seeds and steam for 30 minutes, remove the decanting marinade and combine into the same dish;
5: Put the pot on the high heat, scoop in the cooked lard, cook until it is 50% hot, add the pine nuts and fry until golden brown, take out and set aside;
6: Put the pot on the high heat, pour in the marinade, add honey to boil, hook with water starch, add sugar osmanthus and stir, pour on the fire, and sprinkle with pine nuts.