Taishan Five-flavor Goose
Five-flavor goose is a famous dish in Taishan, Guangdong. The local chef selects old geese raised by farmers and marinates them in a self-made five-flavor sauce over slow fire for 40 minutes. The finished dish has a long-lasting five-flavor flavor and even the goose bones are full of flavor. The brine used uses light soy sauce and yellow sugar as the core seasonings. Add the goose and then reduce the heat to reduce the juice. The finished dish is rich in aroma and slightly sweet, and the taste is very distinctive.
Goose marinating:
1. Choose black and brown geese with a growth period of about 120 days. Their meat is thick and rich in flavor. There is no need to fly water after killing and treating them.
2. Put 10 pounds of water in the pot, add 2 pounds of Haitian Gold Label light soy sauce, 1.5 pounds of yellow sugar, 100 grams of rock sugar, 100 grams of rice wine, 48 grams of licorice, 4 grams of star anise, 2 grams of tangerine peel, and 2 grams of bay leaves. Bring to a boil over high heat. Add three large geese and bring to a boil over medium heat, then turn to low heat for 40 minutes. Stop the heat when only a layer of soup remains on the bottom of the pot and the goose meat is fully flavored.
Dishes process:
When customers order, cut the goose into strips, put 350 grams on a plate, heat it in the microwave, boil the original juice again to thicken, and pour half a spoon on the goose meat. Take away food.
production key:
1. When heating, be sure to use slow fire and stir frequently. Slowly pour the sauce into the goose. If you turn on high heat, it will be very easy to burn the bottom.
2. When making the sauce, it highlights the taste of light soy sauce, rock sugar, sugar, , and does not require chicken powder or MSG.
Kung Pao lobster meat
Features: fresh and tender shrimps, bright red color, small fish flavor.
Ingredients: Shrimp God Clear Water Lobster.
Accessories: green pepper, king pepper , diced ginger, peanut kernels, chopped green onion.
production steps:
1. After thawing the crayfish, take out the shrimp.
2. Heat four layers of oil under the shrimp. Stir-fry 5 grams of green peppercorns, 5 grams of king pepper, and 5 grams of diced ginger until fragrant. Add the clear soup and simmer for 6 minutes to reduce the juice.
3. Remove from the pot and sprinkle with a few peanuts and chopped green onion.
Wheat-flavored shark's fin roll
Highlights: The shark's fin is put into the wafer roll, which has a wheat-flavored flavor and is an innovative high-end dish.
Ingredients: 150 grams of shark fin, 100 grams of shiitake mushrooms, 50 grams of red pepper, 8 wafer papers, 100 grams of eggs, wheat flour (powder made after baking the oatmeal in an oven at 180 degrees for 5 minutes) 10 grams, 150 grams of bread crumbs, 100 grams of chicken broth, 15 grams of oatmeal.
Seasoning: 5g salt, 3g MSG, 45g sugar, 5g pepper. Production of
:
1. Add water-cooked shark fin into chicken soup, add salt, MSG, sugar and pepper to taste, and simmer for 2-3 minutes until the flavor is absorbed.
2. Boil the mushrooms and cut them into shreds. Cut the red peppers into shreds. Mix them with the shark fins and wrap them in wafer paper into rolls.
3. Add egg liquid and wheat flour and mix well.
4. Dip the shark fin rolls in egg-wheat flour, wrap in bread crumbs, fry in a 70% hot oil pan over medium-low heat for about 1 minute until cooked and crispy, remove from the pan and put on a plate, fry the oatmeal until fragrant, and sprinkle it on top. Can.
flavor type: wheat flavor.
comments: The taste of shark's fin itself is smooth and fragrant, but making it this way goes against the nature of the raw materials. I suggest changing the shark's fin to artificial shark's fin, removing the shredded peppers, and adding shredded enoki mushrooms and winter bamboo shoots to lower the price, which is more reasonable and easier to sell.
