富贵Straw meat
Highlights: Wrap the whole elbow in straw and braise it. After serving, eat with a knife. The presentation is very unique and grand. Features of
: original flavor, strong aroma and slightly spicy taste, ruddy color.
Ingredients: 1250 grams of pig elbow, 50 grams of dry straw.
Seasoning: Make a pot of homemade brine, 10 grams each of MSG and salt, 15 grams each of onion and ginger, 2 star anise, and 5 grams of Sichuan peppercorns.
Production:
1. Remove the bones from the pork elbow, add salt, MSG, onion, ginger, star anise, Sichuan pepper, etc. and marinate for 12 hours.
2. Take the marinated front elbows and rinse them to remove excess residue. Take another soaked straw and tie it tightly.
3. Put the bundled elbows into the homemade brine for 1.5 hours, take them out, cut the straw, put them on the plate as shown, and garnish with boiled cabbage.
4. Take 50 grams of the original soup, boil it, thicken it, and pour it on the cooked elbows. How to make homemade brine: 5000 grams of stock, add 5 grams of star anise, 45 grams of fennel, 5 grams of cinnamon, 43 grams of angelica, 6 grams of pepper, 3 grams of tangerine peel, 42 grams of cloves, 3 grams of bay leaves, and dried chili peppers 10 grams (first stir fry these spices in a clean pot until fragrant), then add 10 grams of coriander root and 10 grams of red yeast rice and bring to a boil over low heat before use.
comments: The shape of this dish is different from the past. Adding a little lemongrass when stewing can make the taste more fragrant. After stewing it until it is crispy, then soak it in the brine until it cools down, which will add more flavor. In addition, if eaten with cucumber strips, it can relieve tiredness.
mousse sand tea morels
Ingredients:
3 morels, 100 grams of cuttlefish glue.
Accessories:
appropriate amount of green bean kernels, 20 grams of fat pork pellets, 3 grams of crab roe, 8 grams of water chestnuts, 4 grams of dried shrimps, 45 grams of scallops, 1 gram of ginger rice, and 5 grams of spring bamboo shoots.
Seasoning:
Pepper, cornstarch, salt, oyster sauce, light soy sauce, and fish sauce in appropriate amounts. Produced by
:
1. After washing the morels and drying them, pat cornstarch into the morels and stuff them into the beaten cuttlefish glue and set aside.
2. Heat the pan, add the morels and stock and cook, remove and fry until fragrant, pour in the thick juice and simmer until the flavors are infused. Set aside. Simmer the sweet beans in chicken stock until cooked and set aside.
3. Add Shacha Sauce to the soup and stir evenly. Add 3 soaked fish films, xanthan gum 4g and heat to 45℃. After melting, filter and pour into a siphon bottle; 10g diglyceride and 50g Shacha Soy Sauce. Heat to 50°C to emulsify, pour into a siphon bottle and set aside; add two cream bullets and shake well to get sand tea mousse.
4. Place sweet beans on the bottom, add morels, add marinated seasonal buckwheat heads to match, and top with sand tea sauce mousse.
pineapple water chestnut
raw materials:
120g pineapple, 120g fresh water chestnut meat, 10g green pepper, 10g red pepper, crisp pulp powder 100g.
seasoning: 20 grams of
tomato sauce, 10 grams of white vinegar, 15 grams of concentrated orange juice, 20 grams of sugar, 1 gram of salt, 100 grams of water, crisp paste. Production of
:
1. Peel the pineapple, cut into pieces with a knife, marinate with salt, and cut the green and red pepper into diamond-shaped slices for later use.
2. Blanch the water chestnut meat, drain it in cold water, add crispy paste, and use oil at 50% to make the surface crispy and set aside.
3. Pour the oil into the pot, make the tomato juice from the seasonings, add the main and auxiliary ingredients, stir-fry and serve.
Key points: Choose tender water chestnuts, and the oil temperature should not be too high, otherwise they will become sticky. Soak the pineapple with a little salt to make it taste better!
crispy paste: low-gluten flour 150g, baking powder 15g, 30g cornstarch, 10g raw oil, egg white 15g. Production of
: Stir all the ingredients evenly (except oil), add 70 ml of water and stir until the batter is ready, then add the raw oil and stir evenly.
