1
Baked pigeons in private rooms
Ingredients: 1 suckling pigeon (250 g)
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.
2
Weiguo sauce fragrant meat
Ingredients: pork belly with skin.
Ingredients: 80 g of prunes, 50 g of millet pepper, 10 g of shallots.
Spices: Star anise 5 g, cinnamon 5 g.
Seasoning: rapeseed oil 50 g, monosodium 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.
3
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.
seasoning:
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.
4
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.
5
Stewed pork belly
Ingredients: pork belly, light cake
Excipients: red bad
Seasoning: 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.
6
Affordable soil three fresh
150 grams of dumplings, 300 grams of fish tail, 100 grams of crab mushrooms, 80 grams of asparagus, 2 grams of goji berries.
5 grams of salt, 4 grams of chicken essence, 10 grams of chicken juice, 300 grams of chicken broth, 50 grams of chicken fat, 3 goji berries, 100 grams of pumpkin minced.
1: Wash the fish tail, scrape into minced fish, add 3 grams of salt to make each small fish ball with a diameter of 2.5 cm long; wash and cut the asparagus into 2 cm segments.
2: Blanch crab mushrooms and asparagus in hot water, immediately put them into cold water to cool to maintain the crispness; steam the dumplings in a steamer.
3: Start another net pot, pour in chicken soup, chicken fat, chicken juice, salt, chicken essence, pumpkin paste, dumplings, fish balls, mushrooms, simmer for 3 minutes, add asparagus segments and goji berries into the pot.
The essential:
When making fish balls, be careful not to mix fish bones, and be sure to handle them cleanly. Fish balls are not easy to be too tender or too old when cooked, and they are elastic.
The three raw materials of tufa swallow dumplings, small fish balls and mushrooms are combined with chicken soup and pumpkin paste, and the soup is golden in color and fresh in taste, which is a delicate and affordable local dish suitable for the public.
7
Northeast rare mushroom chicken
Northeast rare mushroom chicken is based on chicken stewed mushrooms, adding chestnuts, not only can be matched in color, but also increase the nutritional value, with the effect of strengthening the spleen and improving the body's immunity.
Ingredients: 150 g chicken 50 g fresh chestnuts 45 g dried shiitake mushrooms
Seasoning: June fragrant bean paste 15 g, June braised soy sauce 1 teaspoon, stock 80ml
1) Soak the dried shiitake mushrooms in water in advance, after the water is soft, add the broth to season and steam;
2) Fresh chestnuts shelled, cooked over low heat, chicken boneless diced and set aside;
3) Heat 20g oil in a pot, add June fragrant bean paste and stir-fry to bring out the aroma;
4) Add chicken, fresh chestnuts, dried shiitake mushrooms, then season with June braised soy sauce, then add the broth and simmer.
tips：
1, the best chicken to choose is a domestic chicken, the meat is tighter and more fragrant, three yellow chicken can also be.
2: When adding broth to simmer, pay attention to the heat, first simmer on high heat for 5 minutes, then change to low heat and simmer slowly.
3, choose June fragrant watercress sauce, there is a faint sweet aroma, the taste of making it is better, if you can eat spicy, change to Pixian watercress sauce taste will be more abundant.
8
Private rooms are boneless cow's hooves
Creative: This is a cold dish made hot. On the basis of the taste of beef tendon jelly, there is an additional step of roasting process, so that while maintaining the original shape of the dish, the beef tendon taste is more distinct, and the taste and flavor are more distinct and unique. The dish also draws on the ancient method of salt-baked chicken in terms of seasoning innovation.
Preparation Method:
1: Rinse 1 cow tendon of about 1000 grams and cut off the nails. 3500 grams of homemade fresh peppercorn water, add 50 grams of chopped green onion, 50 grams of ginger slices and 100 grams of cooking wine, soak in the washed beef tendons for 3 hours, and scrub the soaked beef tendons again and again.
2: Boil water in a pot, add 15 grams of ginger slices, 20 grams of green onion and 20 grams of cooking wine to boil, put the washed beef tendons into a pot of boiling water and blanch to remove the fishy smell.
3: Fish out the blanched beef tendons, rinse them with running water and drain them for later.
4: Stir 20g chicken juice and 30g salt baked chicken powder with 50g of pure sesame oil, mix well into a paste, pour into beef tendon and mix well. Place the beef tendons in a plastic bag and massage, seal with a seal clip and refrigerate and marinate overnight.
5: Boil the water in a steamer, lay the bottom of the steamer basket with tin foil, put the marinated beef tendons into the steamer basket, and steam for 50 minutes with a lid.
6: Remove the steamer, take out the beef tendon directly together with the bottom of the tin foil and move it to the baking tray, put it into the oven preheated at 200 ° C, bake until the skin is dry and caramelized (bake for about 6 minutes), take out the knife and put it on the plate to serve.
9
Overlord Farewell
Creative: Adapted to the traditional braised chicken nuggets, the aftertaste is mellow.
Ingredients: 1 turtle (about 400 g), 1 baby rooster (about 1700 g)
Seasoning: 10 grams of chicken juice, 5 grams of salt, 6 grams of monosodium glutamate, 2 grams of sugar, 2 grams of chicken rice soy sauce, 500 grams of broth, 5 grams of green onion and ginger, 8 grams of flower carving wine, 2000 grams of salad oil (about 200 grams)
After the turtle is slaughtered, the blood water is drained, cut into 4 cm square pieces, the shell of the turtle is washed, the skirt is removed, and the shell is left for later.
After washing the baby rooster, chop into 4 cm square pieces, and turtle pieces with 5 grams of salt, 3 grams of monosodium glutamate, 4 grams of flower carving wine, marinate for 20 minutes to taste.
Heat the salad oil to 50%, then add chicken nuggets and turtle pieces to the pan and fry for 3 minutes. Leave the oil on the bottom of the pot, stir-fry the green onion and ginger until fragrant, add chicken nuggets and turtle chunks to cook in cooking wine, add broth, add all the spices, simmer for 15 minutes.
Features: Chicken flavor is fragrant, salty and delicious