Crispy glutinous taro-flavored duck
Braised duck boneless, softer in texture, golden in color after deep-fried, blending the aroma of taro and duck. It tastes crispy, soft, glutinous and fresh, with an excellent taste, suitable for all ages.
Preliminary processing:
- Prepare 1 bare duck (about 2 kilograms), clean it, drain the water, blanch it in a pot with cold water, remove it after blanch and drain the water.
. Peel 31 kilograms of Lipu taro html, cut into pieces and steam them in a steamer. Take them out and press them into taro paste with a knife. Add 50 grams each of cooked lard and clear noodles, 5 grams of salt, and 10 grams of MSG and knead well. Smooth dough.
Cooked processing:
. Put 50 grams of salad oil in the pot, add 5 grams each of cinnamon and grass fruit , 2 grams of bay leaves, 1 gram of white peppercorns, and 33 grams of star anise. Stir-fry until fragrant. Pour 6 grams of water into the pot. Kilogram, after boiling, add rice wine , 50 grams each of chive knots, 10 grams each of ginger slices and coriander stalks, 30 grams of salt, 10 grams each of MSG and chicken powder, 20 grams of light soy sauce, and then add the blanched duck Marinate them together, and once the duck is cooked, take it out and let it cool.
. After the duck is cooled, remove the duck bones from the duck's back, remove excess duck skin and oil, absorb the water with kitchen paper towels, sprinkle 50 grams of dry starch on the duck meat and spread evenly, then add the seasoning. Spread the taro paste evenly on the duck meat and press it tightly.
. Heat the pot, pour 2 kilograms of salad oil, when it is 60% hot, add the taro-scented duck, fry until the shell is golden brown, remove and drain, place on kitchen paper to absorb the oil, cut into 8 pieces Put it into small pieces on a plate lined with 50 grams of lettuce.
Key:
. To make crispy and glutinous taro duck, you must use Lipu taro. Choose taro with a stronger powdery texture to make it delicious.
. It is best to use a large oil pan when frying, because the ingredients are all cooked. You only need to fry them at high temperature until the shells are peeled off. Do not over fry.
Crispy and exquisite abalone
Ingredients:
12 small abalones (about 1000g), 100g of ginger, millet pepper 50g, 50g of pickled pepper, sliced ginger, green onion sections, shredded green onions, salt, cooking wine, MSG , Chicken essence, white sugar, dry starch, homemade honeycomb powder, fresh soup, vegetable oil, appropriate amount of spicy brine, 1 pot of lotus flowers, production:
. Peel and clean the abalone, add ginger slices, green onion sections, and cooking wine to remove the smell. , then put it into a pot of boiling water, take it out and drain it, then put it into a pot of spicy brine, bring it to a boil, then turn off the heat and soak it for 1 hour until it is mature and delicious. In addition, chop the ginger, millet pepper, and pickled pepper into fine pieces respectively. Mix homemade honeycomb powder with appropriate amount of water and mix well to form honeycomb slurry.
. Heat the vegetable oil in a clean pan until it is 50% hot. Take the marinated abalone and pat dry. Pat the dry starch evenly, spread the honeycomb slurry evenly, put it into the hot oil pan and fry until the surface is golden and crispy and has a honeycomb shape, then take it out. Control the oil and place it in a small cup.
. Leave the bottom oil in the pot, add minced ginger, millet pepper, and pickled pepper and stir-fry until fragrant. Add a small amount of fresh soup, add salt, monosodium glutamate, chicken essence, and white sugar. Boil over low heat to make ginger and fresh pepper juice. Pour the pot over the abalone, sprinkle some green onions, garnish with lotus flowers and serve.
Plumb rolls
Main ingredients: 60 grams of medium or thick louvers, Dried prunes00g
Accessories: 50g of peeled pork belly
Small ingredients: 5g of green onions, 5g of ginger
seasoning: Japanese yakisoba sauce 15 grams, steamed fresh soy sauce 15 grams, oyster sauce 10 grams, chicken essence 5 grams, rock sugar 15 grams, 2 grams dark soy sauce, Huadiao wine 5 grams, 400 grams of second soup
Cooking steps:
. Wash the soaked prunes Squeeze out the water and cut into fine pieces. Cut the pork belly into fine pieces.In a pot with a little oil, add minced green onion and ginger, stir-fry until fragrant, add minced meat, stir-fry out the aroma of meat, add minced prunes and seasonings, cook over low heat until soft and tender, the juice will thicken into prune sauce;
. Spread the water over the prunes and pickle sauce, put one layer at a time, put it into a flat plate and compact it, put it in a steamer to steam until it sticks to shape, take it out to cool and then cut it.
Acacia fragrant beef
Ingredients: 50 grams of dried chrysanthemum mushrooms, 100 grams of beef scallops, 20 grams of dried chili shreds, 30 grams of shredded garlic, 15 grams of shredded ginger, ginger slices, green onion sections, salt, cooking wine, chicken essence, MSG, Appropriate amounts of white sugar, thirteen spices, fresh soup, pepper oil, cane pepper oil, and salad oil
Preparation method:
. Soak the dried chrysanthemum mushrooms in warm water and cut them into shreds. Clean the beef, put it into a pressure cooker, add cooking wine, ginger slices, scallion sections and water, turn up the heat and press for about 15 minutes, take it out and let it cool, then tear it into thin shreds with your hands.
. Pour salad oil into a clean pan and heat it until it is 60% hot. Add mycelium and beef shreds and fry until they are about 70% dry. Remove and drain.
. Leave the bottom oil in the pot, add dried chili shreds, ginger shreds, and garlic shreds and saute until fragrant. Add fried mycelium and beef shreds, add fresh soup, add salt, cooking wine, chicken essence, monosodium glutamate, sugar, and ten Add three spices, reduce the juice over medium heat and add flavor. Pour in the peppercorn oil and rattan pepper oil and stir evenly. Remove from the pan and serve on a plate.
Sesame crispy chicken
Ingredients: Qingyuan chicken (about 1250 grams of net chicken), sesame , Sichuan peppercorns, ginger slices, green onion sections, cooking wine, skin water, crispy pulp, appropriate amounts of salt, 1 sweet and spicy chicken sauce Dish, 1 plate of dried chili noodles
Preparation method:
. Clean the Qingyuan chicken, add salt, ginger slices, green onion sections, cooking wine and marinate for 12 hours, take out the blanched skin, evenly add the skin water, then add the paste, and put it on the chicken skin Stir in sesame seeds and Sichuan peppercorns and air-dry.
. Bake the air-dried chicken in the oven until the outer skin is golden and the inside is cooked. Take it out and cut it into pieces, place it on a plate and serve it with sweet and spicy chicken sauce and dried chili noodles for dipping.
Baked prawns with sea urchin sauce
Ingredients:
10 prawns, 300 grams of cantaloupe, 350 grams of salad dressing, 5 ml of lemon juice, 10 ml of orange juice, 10 g of green mustard, ginger and onion juice, salt, cooking wine, MSG, crisp pulp Add appropriate amounts of paste and salad oil
Production:
. After removing the flesh and peeling the cantaloupe, use a mold to cut it into a cylindrical shape and place it on the plate as a base. In addition, remove the heads and tails of the prawns, remove the shells, and make an incision on the back to remove the sand lines and clean them. Add ginger and green onion juice, cooking wine, salt, and MSG to marinate for about 5 minutes. In addition, mix salad dressing, lemon juice, orange juice, and green mustard into sea urchin sauce.
. Pour salad oil into a clean pan and heat it until it is 40% hot. Wrap the shrimp meat evenly in the crispy paste. Add it to the pan and fry until the surface is golden, crispy and cooked. Take it out and drain it. Wrap it in the prepared sauce evenly and place it aside. Place on cantaloupe and serve.
Beef tongue jelly with roasted pepper
Main ingredients: 500 grams of beef tongue
Small ingredients: 10 grams of green onions, 10 grams of ginger slices
Seasonings: roasted pepper sauce, braised beef tongue juice
Cooking Steps:
. Blanch beef tongue 4 For about ten minutes, remove the white skin and wash it for later use;
. Put the beef tongue into braised beef tongue juice and simmer for about an hour and a half, take out the knife;
. Put an appropriate amount of beef tongue into the mold. After filtering the soup for boiling beef tongue, add fish gelatin powder and heat it to melt, pour it on the beef tongue in the mold, freeze it for two hours and then unmold it and refrigerate for later use;
. Take out the beef tongue jelly and use it with roasted pepper sauce and black fish. Garnish with seeds.
roasted pepper sauce
20g green peppercorn spicy sauce, 10g spicy fresh dew, 10g steamed fresh soy sauce, 10g chicken essence, 150g green pepper, 20g garlic, 30g chopped green onion, 50g rapeseed oil ,
Production:
Wash the green pepper, smash the garlic, put the green pepper and garlic in the pot, stir-fry until it is a bit paste, pour out the green pepper, peel it, then chop it finely with the garlic, and wait Use; add rapeseed oil to the pan and sauté the chopped green onion until fragrant, then add the chopped chili pepper and minced garlic and stir-fry briefly, and finally stir together the remaining seasonings to make the chili pepper sauce.
Braised beef tongue juice
Knorr fresh dew 30g, chicken essence 5g, concentrated brine juice 20g, chicken rice dark soy sauce 2g, salt 2g, white pepper 0.2g, 1kg clear soup, 10g green onion, 10g of ginger, 2g of star anise, 1g of cinnamon
Lily bag with caviar
Ingredients:
Lily 400g, 80g of yellow peach, 20g of caviar, light cream , appropriate amount of white sugar
Production :
. Put Lily After washing, steam it in a basket for about 20 minutes until cooked. Take it out and beat it into a puree with a mixer. Add light cream and white sugar and mix well to form a dough. Cut the yellow peach into pieces.
. Divide the lily mud into 15g portions, then add yellow peach pieces into each portion, roll into lily buns, place on a plate and garnish with caviar, and serve.
Warm Stir-fried East China Sea Octopus
Ingredients: 150g octopus, 100g green bamboo shoot slices, 5g green millet pepper, 15g red millet pepper, 20g garlic, 3g salt, 20ml Maggi black bean sauce, 10 ml of fresh spicy juice, 5 g of oyster sauce, 3 g of green mustard, 3 ml of vinegar, 3 ml of sesame oil, 10 ml of cane pepper oil, 5 g of chopped green onion, 30 ml of salad oil, appropriate amount of lemon slices
Preparation method:
. Green bamboo shoot slices Marinate it with salt for a while, squeeze out the water and put it on the bottom of a plate; clean the octopus and rinse it with water, take it out and soak it in water with ice cubes and a few lemon slices until it is cold.
. Chop green millet pepper, red millet pepper and garlic finely together, then add salt and salad oil to marinate in a basin for 20 hours to form a chopped pepper sauce, set aside.
. When serving, add Maggi black soy sauce, fresh spicy sauce, oyster sauce, green mustard, vinegar, sesame oil, green pepper oil, 15 grams of chopped pepper sauce (adjust the spiciness according to taste), and chopped green onion into the octopus basin. Mix evenly, place on a plate lined with green bamboo shoots, garnish slightly and serve.
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