Baked pigeons in private rooms
Ingredients:
1 suckling pigeon (250g)
ingredient:
50 grams of ginger meat, 50 grams of green onion, 100 grams of top smoke, 80 grams of sugar, 85 grams of wine, 10 grams of dark soy sauce, 50 grams of raw oil, a little star anise
make:
1, first wash the pigeon, with ginger, green onion, star anise, a little seasoning for marinating, to turn;
2. Put the green onion, ginger slices and star anise into the bottom of the pot in turn, stuff the three ingredients into the belly of the pigeon, and drizzle with secret juice, peanut oil and flower carving wine.
3: Cover the lid, first adjust the heat and simmer for 10 minutes, simmer until the pot lid smokes to prove that the pigeon is ripe, adjust the heat and continue to simmer. The time is almost turned around, baked for another 10 minutes, and baked a golden color.
Weiguo sauce fragrant meat
Pork belly with skin.
80 grams of dried plum vegetables, 50 grams of millet pepper, 10 grams of spring onions.
spices:
Star anise 5 g, cinnamon 5 g.
seasoning:
Rapeseed oil 50 g, MONOS glutamate 5 g, chicken powder 5 g, red yeast rice 20 g, spicy girl 50 g.
1, first wash the pork belly with skin, change the knife to water; wash the plum vegetables, stir-fry into the flavor; millet spicy change the knife, stir-fry into the flavor and set aside.
2: Sauté the spices until fragrant, add water to taste, add pork belly, then add red yeast rice to color, simmer for 30 minutes, remove.
3: Base the stir-fried plum vegetables, cover the cooked meat, and steam the millet pepper for 1 hour.
The sauce is crispy
raw material:
300 grams of peeled pork belly, 18 spring cakes, 100 grams of cucumber strips, 50 grams of shredded shallots.
Homemade sweet noodle sauce 75 g, southern milk with soup 15 g, honey 5 g, corn starch 25 g, salad oil 1 kg (about 50 g).
method:
1: Peel the pork belly and wash it, cut into 10×4×0.3 cm thin slices, add southern milk and honey and mix well, marinate for 20 minutes until flavorful.
2, the flavor of pork belly and corn starch mix evenly, put in a ventilated place to dry, seal with plastic wrap, put in the refrigerator for 4 hours.
3, when guests order, directly put the frozen meat slices into the salad oil that is 50% hot, soak and fry until the meat is mature, fish out; when the oil temperature rises to 60% or 70% hot, then put in the pork belly slices, soak and fry until the meat is crisp, take out the oil control, put it on the plate, and cook it with cucumber strips, green onions, sweet noodle sauce, and steamed spring cakes on the table.
Homemade sweet noodle sauce:
500 grams of sweet noodle sauce, 150 grams of sugar, 50 grams of sesame oil, mix well, put into the container, cover with plastic wrap and steam on high heat for 40 minutes, take out and then mix in 50 grams of honey to mix well.
Key points:
1, the meat slices are mainly dried to remove the excess moisture and oil of the meat slices, so that the meat slices after soaking and frying can be crispy and delicious. The air drying time should be about 12 hours, and the winter should be slightly longer than 2 hours.
2, after air drying and then freeze one is convenient for mass production and storage, the other is to make the fried finished product taste more loose, crispy.
Gin soup green tofu
Premium organic soybeans, spinach, eggs, shrimp.
Gin soup, salt, starch.
Method:
1: Wash the spinach and squeeze it into juice, add egg liquid and soybeans and crush them together, filter and remove the residue.
2: Mix the green soy milk with salt, steam in the steaming box for 20 minutes, take it out, change the knife into tofu pieces, simmer with golden soup for 10 minutes, fish out and plate.
3: Cook the shrimp, put it on top of the tofu and pour it into the gin soup.
Production key:
The time to steam tofu can not exceed 20 minutes, the time is too long, and there are honeycomb eyes inside the finished product, which affects the appearance and taste.
Stewed pork belly
Pork belly, light cake
Accessories:
Red
Cooking wine, five-spice powder, shrimp oil, sugar
1: Cook the pork belly in a pot of boiling water until it is five minutes cooked, then fish it out, let it cool and cut into thick slices and set aside. After the light cake is baked, each one is cut into a slit (not separated) from the middle.
2, put a little salad oil in the pot to heat, first put in the ginger rice to fry a few times, and then the red lees and pork belly slices together under the pot sautéing, during which add cooking wine, five-spice powder, shrimp oil and sugar, mix fresh soup after boiling, turn the heat to simmer until the pork is soft and cooked and the soup is thick, adjust a little MSG to get out of the pot.
3: Put the simmered pork belly into the light cake and plate it to serve.
characteristic:
This dish is also known as "light cake rotten meat". Light cake is the traditional famous point of Fuzhou, in ancient times, it was the dry food carried by students when they rushed to take the exam, and the people of Fuzhou also used this cake as an offering when they visited the tomb every year during the Qingming Festival. It is said that this cake was also the dry food for Qi Jiguang to march to kill Wu Kou. The "light" of the light cake refers to the surface characteristics such as the shape and color of the cake, and also implies that this cake originated from Gwangju, and also has the meaning of remembering General Qi. Now when Fuzhou people make light cakes, they are accustomed to sprinkling sesame seeds on the surface of the cake blanks to increase the fragrance.