Griddle pork belly and roasted chicken
Ingredients: 100 grams of fatter and leaner pork belly with skin, 250 grams of three yellow chicken legs.
Seasonings: 15 grams each of green and red pepper rings, 5 grams of oyster sauce, 8 grams of soy sauce, 5 grams of salt, and 3 grams of chicken essence.
Production:
. Cut the pork belly into 0.2 cm thick slices, three yellow chicken wash and cut into pieces.
. Heat the oil in a clean pan, add the minced onions, ginger, dried red pepper segments, and garlic and sauté until fragrant. Add the pork belly slices and stir-fry over low heat until the oil and aroma come out. When the meat slices turn slightly yellow, add the green and red peppers. Continue to stir-fry until the spicy flavor comes out. Add the chicken pieces and stir-fry over low heat for 4 minutes. Add the remaining seasonings and stir-fry evenly. Drizzle with red oil, stir evenly and serve.
flavor types: salty, spicy.
Fifteen-year-old sturgeon tendon braised oxtail
Ingredients:
1 fresh yellow oxtail with skin (about 7-8 pounds), 1 15-year-old sturgeon tendon. 200 grams of old ginger, 4 star anise, 5 grams of cinnamon, and 2 grams of bay leaves.
seasonings:
200g red wine, 200g Knorr clay pot sauce, 330g Guanghe fermented bean curd html, 30g Donggunan milk, 15g sesame paste, 20g peanut butter, 20g oyster sauce, 50g light soy sauce, 50g white vinegar , Jiujiang 60 grams of rice wine, pieces of sugar 20 grams, appropriate amounts of salt, dark soy sauce, and chicken powder. Production of
:
, oxtail singed, brush clean, cut into appropriate size, put in cold water, add white vinegar, rice wine flying water, skim off the floating foam, remove and wash for later use.
. Fry the old ginger with skin in the oil pan until fragrant and remove the residue to obtain ginger oil . Add the oxtail and stir-fry until fragrant. Add seasonings and accessories. Pour rice wine on the edge of the pot. Add boiling water and bring to a boil. Turn to pressure cooker and press for 20 minutes. Good oxtail.
. Pour the sturgeon tendons into the water, add oxtail juice to a pot over low heat and simmer for 20 minutes, until the color changes and the flavor develops. Set aside.
. Cut the oxtail and sturgeon tendons into a new pot, pour in the oxtail juice, reduce the juice over high heat, and serve on a plate.
Hand-shredded South Australia sea duck
Ingredients:
One wild sea duck. Two pounds of galangal, 320g of licorice, 10g of star anise, 10g of cinnamon, 10g of bay leaf, 330g of Xinhui tangerine peel, 200g of dried chili pepper, 350g of lemongrass.
seasoning:
15 pounds of water, 5 pounds of Maggi fresh soy sauce, 2 pounds of rock sugar, 32 pounds of brown sugar, 100 grams of MSG, and 100 grams of chicken powder.
production:
. Wash the whole sea duck, add auxiliary materials and seasonings, seal it in sealed bag , slow cook at 75℃ for 3 hours, take it out and hang it to dry, then put it into air dryer 55℃ to air dry for 48 hours.
. Take the dried sea duck, remove the bones and tear it into shreds by hand. Sprinkle in white sesame seeds before serving, add a little vinegar and mix well.
Pot Pot Beer Shelduck
Ingredients:
Shelduck 700g, Lotus root slices 250g, shredded onions 50g, ginger 50g, peppercorns 10g, young ginger slices 30g, green pepper 30g , Millet pepper sections 50g
Seasoning:
15g bean paste, 30g oyster sauce, 300g beer, 5g vine pepper oil
production;
1. Clean the duck and chop into 3 cm cubes, set aside;
2. Add oil to the pot, add ginger, stir-fry the duck pieces until fragrant, add peppercorns, watercress soy sauce to turn red, add beer, oyster sauce, chicken essence, and simmer for 5 minutes. The specific time depends on the meat quality of the duck. Be sure to keep the duck meat chewy;
3. Add millet pepper sections, green striped pepper sections, and ginger slices before serving;
4. Place onion shreds in the pot, cover with cooked lotus root slices, and put the duck. Fire up and serve.
Fresh Spicy Seafood Grilled Fish
Ingredients:
Sea Bass 750g, Muyu Flowers 50g, 50g chopped green onion, 20g garlic slices, 20g dried chili segments
Seasoning;
Fresh Spicy Seafood Sauce 700g
Production:
1. Wash and drain the sea bass, and cut it along the spine in fish maw ;
2. Heat the oil in the pot until it reaches 70%, add the processed sea bass, fry until the surface is golden and crispy, take it out, drain the oil and set aside;
3 . Place the grilled fish on a plate, pour on the homemade fresh spicy seafood sauce, sprinkle with chopped green onion, garlic slices and dried chili slices, stir-fry the oil, and sprinkle with bonito flakes.
Fresh Spicy Seafood Juice, Fresh Spicy Fresh Sauce 40g, Neptune Stir-fried Sauce, 70g Oyster Sauce, 40g Chicken Essence, 35g Water, 1000g Homemade Pig Skin Paste, 160g Lard, 70g Dark Soy Sauce, 35g Sichuan Pepper Oil, 30g Sugar, 20g. Production, Mix evenly and stir until all the sugar has melted.
Old Northeastern Fried Three Treasures
This is a classic Northeastern snack with "heavy-flavored" ingredients, which can be simply fried to highlight the dry and fragrant taste. I decorated it with unique small jars and wooden doors, which gives it a Northeastern farmhouse feel.
Chopping board:
. Remove the fascia from 250 grams of pork loin, cut one piece into two from the middle, remove the waist odor, and use a wheat ear knife; cut 250 grams of pork belly into 5×2×0.5 cm slices; cut dry ham (pig’s spleen) Wash and cut into 3×2 cm pieces.
. Brew the pork loin and dried mustard in cold water for 20 minutes to remove the blood. Add 5 grams each of cooking wine, green onion and ginger slices to the three raw materials, 2 grams each of salt and MSG and marinate for 10 minutes.
burner :
Pour salad oil into the pot and heat it until it is 70% hot. Put the three raw materials into the pot separately, fry until golden brown and dry and fragrant. Remove the oil and put it into a small jar. Arrange on the plate and mix with homemade salt and pepper. Powder 10 grams of (refer to "New Style Fragrant Milk Tofu" below for preparation) and serve.
Braised seabass with fresh pepper in oil
Ingredients;
700g of fresh seabass, 200g of chopped green pepper, 50g of crushed red millet, 30g of minced garlic, 20g of minced ginger, 00g of red onion, 100g of chopped garlic , 20 ginger slices, 10 grams of chopped green onion
Seasoning:
60 grams of steamed fresh soy sauce, 20 grams of oyster sauce, 3 grams of chicken essence, 2 grams of sesame oil, 50 grams of refined oil, 50 grams of lard
Marinade:
Steamed fresh soy sauce 50g, 3g chicken powder, 1g pepper
Production:
1. Slaughter and wash the sea bass, cut the belly and remove the middle bones, add marinade and marinate for 5 minutes;
2. Add shallots to the casserole, pat garlic and ginger slices as base Now, spread the marinated seabass flat on the base and set aside;
3. Add lard and refined oil to the pot and sauté the minced ginger and garlic until fragrant, add chopped green pepper and minced millet and stir-fry until fragrant, add condiments to prepare ( Spicy pepper sauce braised in oil), pour the pan over the surface of the seabass;
4. Serve Cassette stove Heat and simmer for 8-10 minutes, sprinkle with chopped green onion.
Stone-cooked snowflake beef ribs
Ingredients:
Australian beef ribs, marinated soup , homemade black pepper sauce , salt and pepper, brandy .
production:
1. Wash the beef ribs, put them into 100℃ water to force out the bleeding, take them out, put them in the stew soup and stewing them over medium-low heat for 40 to 50 minutes, take them out and drain them, and put them into a blow cooler to quickly cool down. Cool thoroughly, shave off the beef, cut into pieces;
2. When the customer orders, steam the beef pieces until they are heated through, simmer them with the original marinated soup, place them on the hot iron plate and stone, and pour black pepper juice on them. , add salt and pepper, black pepper juice, sprinkle with brandy, and light the fire when serving. The key to making
: Australian beef is of natural quality and should not be left in the water for too long to avoid losing the meat flavor.
How to make black pepper juice: Boil celery , onions, carrots into vegetable water; heat butter in a pot, add chopped black pepper and stir-fry until fragrant, add soy sauce and vegetable water and simmer until thick.
Braised soup recipe: star anise, cinnamon, bay leaves, green onions, ginger, salt, soy sauce, dark soy sauce, onions, celery, water.
Sea Cucumber Mixed Soup
Ingredients:
Sea cucumber tenderloin, eggs, sea rice, onions, ginger, coriander, starch, fresh chicken juice, cooking wine, vinegar, pepper, salt, sesame oil
Production:
1. Soak the dried sea cucumbers in cold water overnight, soften, open the intestines, and then put them into a thermos. Soak for one day and it will be ready;
2. Hold down the sea cucumber and cut it into large pieces. Remove the white core of the scallions, then cut into thin strips, mince the coriander and set aside;
3. Remove the tendons from the tenderloin and cut into pieces. Pour the thin slices into water, wash and hold them dry, then add salt, cooking wine, egg white, and starch and mix well;
4. Bring boiling water to the pot, add green onion slices, ginger slices, fresh chicken juice, and salt to taste, and then add the sea cucumber slices Put it in a colander and put it into the pot to blanch for a minute, then take it out and soak it in a little soup;
5. Then put the meat slices into the soup over low heat. When it turns white, take it out;
6. Beat the three eggs and bring it to a boil. After heating, use kitchen paper dipped in a little oil to wipe the pan and spread out the egg slices thinly, then use a knife to cut into diamond-shaped slices;
7. Make another pot of boiling water and add the soaked dried shrimps to enhance the freshness. Add a little fresh chicken juice, salt and sugar. , make the soup base, then put the sea cucumber, meat slices, and egg slices into it and blanch it slightly;
8. Finally, put one and a half spoons of pepper, nine small spoons of vinegar and a little sesame oil in the soup basin, and pour the prepared soup into the soup. In a basin;
9. Place the minced green onion and coriander aside so that people who don’t want to eat can pick them out, and the soup is ready!
Braised shelduck in soy sauce
Ingredients:
1 kg of shelduck, 22 g of ginger, 28 g of shallots, 32 g of cloves, 3 g of bay leaves, 5 g of cinnamon, 37 g of grass fruit, white cardamom 8 grams, kaempferilla 8 grams, pepper 8 grams, fennel 8 grams, angelica 10 grams, star anise 10 grams, dried chili 20 grams, red yeast rice 40 grams
seasoning:
30 grams of chicken essence, 50 grams of white sugar, Huadiao wine 60 grams, dark soy sauce 80 grams, Donggu soy sauce 400 grams
Production:
1. Wash the duck and boil it in water for later use. Add 5000 grams of water to the soup bucket, add green onion and ginger Huadiao wine and bring to a boil, then add the duck. Cook over low heat until cooked. After cooking, rinse with cold water and set aside.
2. Soak the spices (except red yeast rice) in water for 15 minutes, then drain. Add the red yeast rice and put it into a spice bag for later use. Take another bucket and add 2500 grams of the shelduck soup. Bring to a boil and put in the spice bag and remaining seasonings. Ingredients, simmer for 20 minutes, let cool and then soak the duck for 12 hours.
Stir-fried chanterelle mushrooms with asparagus and lily
Ingredients:
100 grams of chanterelle mushrooms, 50 grams of fresh lilies, 150 grams of asparagus
Seasoning:
6 grams of chicken powder, 3 grams of salt, 2 grams of sugar
Production ：
1. Asparagus with oil, Set aside the flavourful water;
2. Set aside the auxiliary ingredients;
3. After heating the pan, drizzle oil and add the main and auxiliary ingredients and seasonings, stir-fry and gravy.
Crab meal with fish roe in vinegar sauce
Ingredients:
100g egg white, 1 carrot molecule egg yolk, 5g ham slices, 8g fish roe in vinegar sauce, 1g organic flower seedlings
Seasoning:
50g rice vinegar, 15g sugar grams , 15 grams of ginger juice, 10 grams of powdered sugar, 1 gram of salt, vinegar juice fish roe
Production:
1. Molecular egg yolk, use 50 grams of carrot puree, add rice vinegar, stir the sugar and ginger juice evenly, then add calcium lactate 1. 5 grams and let stand for 2 minutes. Squeeze the radish puree into a small spoon to form an egg yolk shape. Add it to the seaweed glue (ratio 500 pure water plus 5 grams seaweed glue , mix well and let it stand for 1 hour), soak it into shape, take it out and put it in clean water. Set aside for later use;
2. Add egg whites, sugar powder and salt into a high-speed mixer and beat into meringue. Whisk and put on a plate. Bake in the oven at 180 degrees for 4 minutes until colored. Take it out. Add the molecular egg yolk and fish roe rice vinegar to the plate.
fish roe in vinegar sauce: 310g Robertson gelatin 10g rice vinegar 100g 300g olive oil. Add Robertson gelatin to the rice vinegar, bring to low heat to 60 degrees and mix well. Put into the needle tube and let cool. Put the olive oil in a container with a certain depth and put it in the refrigerator. Drop the vinegar juice into the low-temperature olive oil to form a fish roe shape. Use a fish roe slotted spoon to take it out and refrigerate it for later use.
Iron pot roasted shrimp with green onion
Ingredients: 22 boiled sweat shrimps
Ingredients: 15 grams of ginger, 50 grams of peeled garlic seeds, 20 grams of millet pepper, 100 grams of chives
Seasonings: 3 grams of salt, 4 grams of MSG, 10 grams of light soy sauce, 10 grams of steamed fish soy sauce, 8 grams of oyster sauce, 3 grams of pepper, 60 grams of salad oil
Production method:
. Pickled shrimps: Thaw the sweaty shrimps in clean water, rinse them to remove the odor, and squeeze them with a towel Remove the moisture from the shrimp. Add: a little salt, pepper, cornstarch, mix well and set aside.
. Prepare garlic sauce : cut ginger, garlic seeds and millet pepper into minced pieces, heat oil in a pot, pour in ginger and garlic, fry until fragrant, add seasonings: salt, MSG, light soy sauce, Soy sauce pepper.
. Cooking:
① Wash and drain the onions, cut them into 15cm sections, and lay them flat in the pan.
② Arrange the marinated shrimps evenly on the green onions.
③ Evenly cover the shrimps with the prepared garlic sauce.
④ Put the alcohol stove on and burn it for about 6 to 8 minutes.
Dishes Features: The shrimps are fresh, smooth and chewy, and the shrimps are delicious.
Tips: The baking time before serving should be controlled at about 7 minutes.
Steamed loofah with garlic vermicelli
Ingredients: 1 loofah, 2 small handfuls of vermicelli, appropriate amount of chives, appropriate amount of garlic, 3 red peppers, appropriate amount of oil, 1 tablespoon of sugar, a little salt, 2 tablespoons of Jinchu soy sauce, Guangweiyuan Wait for 1 tablespoon of oyster sauce to prepare: 1. Soak the vermicelli in hot water until soft. Mince the garlic and mince the red pepper. 2. Pour a little cooking oil into the pot, add minced garlic and red pepper and stir-fry until fragrant, then add an appropriate amount of Jinchu soy sauce, white sugar, Guangweiyuan premium oyster sauce and salt and stir-fry evenly, then turn off the heat. 3. Peel the loofah and cut into thick slices with a diagonal knife. Choose a larger plate, place the loofah on the plate, then put some vermicelli on top, and finally put the remaining vermicelli in the middle of the plate. 4. Pour the minced garlic you just fried and the soup over the vermicelli. Place the entire dish into a steamer or steamer and steam for about 10 minutes. 5. After steaming, take it out, pour some hot oil, then sprinkle with some chopped green onion and serve.
Flat pan Fried shrimp
Ingredients: 600 grams of shrimp
Ingredients: 5 grams of minced onion, 5 grams of minced garlic, 5 grams of minced red pepper
Seasonings: 5 grams of seafood sauce, 5 grams of pork rib sauce, steamed fish soy sauce 4 Gram, 2 grams of seafood and seafood
Production method:
. Fry the shrimp in a dry pan until the skin is dry;
. Add minced garlic, ribs sauce, steamed fish soy sauce, seafood and seafood, and fry until the flavor is absorbed;
. Add minced onion and red pepper and bring to pot.
Dishes Features: Sweet and delicious
spicy and sour flame fish head
Ingredients: 1 silver carp (about 3000g), homemade pickled red pepper 200g, pickled ginger, pickled radish, crushed wild sansho pepper, pickled garlic granules each 50 grams, coriander, scallions, ginger, salt, monosodium glutamate, chicken essence, cooking wine, Dazhudongliu fermented glutinous rice, oyster sauce, mountain pepper oil , fish bone soup, and salad oil in appropriate amounts to make: 1. Slaughter and clean the silver carp, Cut off the head of the fish (with the neck meat attached, and use the body for other purposes), cut it in half, and cut the fish neck meat with a knife for later use. Cut green onions into sections and pat loosely, and cut ginger into slices. 2. Put the fish head into a basin, add the fluffed green onion segments, ginger slices, salt and cooking wine, mix well and marinate for about 10 minutes, then take out the fish head, wash it with water, drain and set aside. 3. Next, cook the fish head for the second time.Put the fish head into a basin, add scallion segments, ginger slices, salt and a little chicken essence, scoop in the fermented glutinous rice (a little too much) and oyster sauce, mix well and marinate for a few minutes, then sandwich the fish head into the middle of a large disc.
. Pour salad oil into the pot and heat it up. Add in the homemade pickled red pepper and stir until fragrant. Add in the pickled ginger, pickled radish, chopped wild pepper and pickled garlic and stir-fry until fragrant. Add in an appropriate amount of fish bones that have been boiled in advance. Bring the soup to a boil, add salt, monosodium glutamate and chicken essence, then pour it evenly over the fish heads on the plate. 5. Put the fish head covered with sauce into the steaming cabinet, steam over high heat for about 15 minutes until the fish is cooked, take it out and pour in a little mountain pepper oil, garnish with coriander and serve.
taro cheese
Ingredients:
Large taro dew Almond dew Sago
Production:
1. Pour boiling water into the pot, add rock sugar, then put the cut taro pieces into the pot, boil and turn to low heat. Boil for a while;
2. Put the cooked taro pieces into the food processor, add Lulu almond milk and beat well;
3. Finally add sago, and you can add other ingredients according to your own taste. .
New translation of Mapo Crispy Tofu
Production:
1. Cut 500 grams of brine tofu into cubes and blanch them, remove and control the water.
. Put 10 grams of red oil in the pot. When it is 70% hot, add 5 grams each of minced ginger and minced garlic and sauté until fragrant. Add 100 grams each of mapo paste and bone soup. Pour in the tofu and stir-fry. Pour 2 grams for coloring, add 10 grams of wet starch to thicken, pour in 10 grams of red oil, pour into a stainless steel plate and freeze in the refrigerator. After solidification, pour out the tofu, cut into strips, add 200 grams of crispy syrup and mix well.
. Put 1 kilogram of salad oil in the pot. When it is 60% hot, add tofu and fry until golden brown.
Mapo sauce:
Put 100 grams of salad oil in the pot, add 500 grams of minced beef when it is 70% hot, stir-fry until fragrant, add 500 grams of bone soup, 300 grams of Pixian bean paste, 200 grams of pepper noodles, and finely simmered chili peppers 100 grams of noodles, 50 grams of chopped green onion, 20 grams of red oil, 10 grams of soy sauce, 5 grams each of salt and chicken powder, stir-fry evenly.
Stir-fried turmeric and ginger slices
Ingredients: Beef jerky, young turmeric, Thai pepper, onion
Production:
. Cut the beef jerky into 2 mm thick slices. Thin slices will taste better. Add salt, seasoning powder and light soy sauce to the beef and mix well. Add a little corn starch to make the beef more tender and smooth, and add a little oil to make the beef fall apart more easily when stir-frying. Scoop out the delicious beef, let it sit and marinate for about 10 minutes; use chicken powder, salt, oyster sauce, and light soy sauce to make a sauce and set aside.
. Sauté the green onions until fragrant, remove and set aside. Add ginger and stir-fry until fragrant, then add Thai chili and stir-fry. Put the beef in and stir-fry quickly, add a little Huadiao wine. When the beef 7 and 8 are mature, add the pre-mixed sauce and mix them thoroughly.
. Finally, add the green onions and stir-fry evenly.
Crispy paste:
Mix 500g of flour, 100g of glutinous rice flour, 375g of baking powder, 50g of cornstarch, 25g of custard powder. First add 150g of water and mix thoroughly, then add 10g of salad oil and 5g of salt. Mix well.
Spicy squid and shrimp
Ingredients: 6 taels of squid tentacles, large prawns5 taels
Ingredients: Thai pepper, garlic sprouts (cut into rice)
Seasonings: 8g salt, 3g MSG, 5g chicken essence, 5g ginger, garlic 5 grams, cumin 3 grams, cooking wine 3 grams
Production process:
. Marinate the squid with salt, monosodium glutamate, chicken essence and cooking wine for 10 minutes, then oil it and set aside;
. Oil the large prawns and set aside.;
. Pour oil into the pot and heat it to about 70 degrees. Add cumin, ginger, garlic, and Thai pepper and stir-fry until fragrant. Add squid tentacles and prawns, stir-fry seasoning, and serve. Serve.
Features: Strong cumin flavor and spicy
Sizzling beef spinal cord
Production: 1. Add lard in the pot, add finely chopped pickled pepper, pickled ginger, pickled garlic, millet pepper and fresh flower pepper and stir-fry until fragrant, add fresh For soup, add oyster sauce, pepper, chicken essence and a little vinegar. 2. Then add the beef spinal cord segments and simmer over low heat, put the pot into aluminum foil , place it on the iron plate, sprinkle with chopped green onion and serve. Finally, in front of the guests, pour high-strength white wine on the iron plate and light it. , ready to eat later.
