Noodles sandwiched with Pot meat
Creativity: The pork belly has been cooked for a long time through three processes of stir-frying, braising and boiling, and the flavor is particularly rich. And in cooking, smoked bamboo shoots are used to match pork belly, and the taste is also very special. In addition, the smoked bamboo shoots used in making this dish can be completely replaced with smoked bamboo shoot scraps. Features of
: ruddy color, rich and smooth.
Ingredients: 500g pork belly with skin, 100g shredded water-smoked bamboo shoots, 12 noodles.
seasoning: 5 kilograms of homemade marinade, 6 grams of salt, 2 grams of Yipin Tanghuang, 15 grams of rock sugar, 10 grams of chicken essence, 15 grams of oyster sauce, 5 grams of dark soy sauce, and 50 grams of salad oil.
production:
1. Put the pork belly into a red-hot iron pot and blanch it. After washing, put it into boiling water and simmer for 5 minutes. Take it out and let it cool. Cut it into 3 cm square pieces.
2. Put salad oil in the pot. When it is 60% hot, add pork belly and stir-fry over low heat until the oil in the pork belly overflows. Pour out the oil, add homemade marinade and bring to a boil over high heat. Reduce heat to low and marinate for 30 minutes. Remove and set aside.
3. Put shredded smoked bamboo shoots into the bottom of the jar, take out the pork belly and place it on the smoked bamboo shoots, pour homemade marinade (the amount should cover the surface of the pork belly), add salt, Yipin Tanghuang, rock sugar, chicken essence, oyster sauce, dark soy sauce To taste, put the lid on the gas stove and cook over low heat for 40 minutes until the pork belly is soft and tender.
4. Before serving, put the noodle clips into the steamer and steam over high heat for 10 minutes until cooked. Take them out and serve with the pork belly.
Notes: Making homemade marinade
Ingredients: 5 kilograms of clear soup, spice packets (5 grams each of star anise and cinnamon, 2 grams each of bay leaf, clove, grass fruit , and tangerine peel), 415 grams of red yeast rice, 100 grams each of ginger, scallions, and dried chili peppers, 250 grams of salt, 300 grams of rock sugar, 150 grams of light soy sauce, 100 grams each of Shaoxing wine , and salad oil. Production of
: Put salad oil in the pot. When it is 70% hot, add ginger, green onion and dried chili and stir-fry over low heat until fragrant. Add clear soup and bring to a boil over high heat. Add salt, rock sugar, light soy sauce, Shaoxing wine, Boil red yeast rice (put into a cloth bag) and spice bag over low heat for 30 minutes, then take out.
Cold Poached Eggs
At Kunming Zuiyunnan Restaurant, poached eggs have become the most popular cold dish. Its taste is sour and sweet, with corresponding yellow and green colors, refreshing and appetizing.
production process:
1. Put 5 eggs into a pan and fry over low heat into poached eggs. Cut each egg into six pieces.
2. In a bowl with omelette, add 80g each of shredded onions and celery segments, 10g each of bright red millet spicy rings, large coriander segments, 8g each of minced galangal and minced garlic, add 30g of Thai spicy chicken sauce, and green lemon juice Mix 15 grams, 8 grams of light soy sauce, 6 grams of brown sugar water, 45 grams of 20° rice wine, 4 grams of fish sauce, and 2 grams of salt.
Brown sugar water:
block Crush 4200 grams of brown sugar html, put it into a pot and add 600 grams of water and simmer over low heat. Stir continuously until the sugar water is slightly viscous. Turn off the heat and put it into a bowl for later use.
Black bean roasted duck
Black bean is a kind of bean commonly eaten by farmers in Nanjing. "Black bean roasted duck" is an innovative dish launched by Master Jiang. The black beans are fragrant and glutinous, and the duck is crispy. The taste is particularly good; but the two raw materials Cooking them together not only takes different maturation times, but is also time-consuming. To save time, Master Jiang cooks the duck legs and black beans separately for later use, and then stews them together before serving.
production:
1, roast black beans: soak 500 grams of black beans in water for 6 hours, take out and add stock (just cover the black beans), add 6 grams of salt, 2 grams of MSG, 3 grams of chicken essence to taste, steam in a cage for 1 Take it out for an hour until it becomes soft and chewy.
2. Roast duck sticks: Boil 500 grams of duck sticks in boiling water for 1 minute and set aside; put 5 star anise and 3 bay leaves in the pot and stir-fry until fragrant, add water (just enough to cover the duck sticks), add the duck sticks, and add Bring 100 grams of soy sauce, 6 grams of salt, and 20 grams of sugar to a boil over high heat, then simmer over low heat for 45 minutes until crispy, take out and set aside.
3. When serving, take 400 grams of roasted duck legs, 100 grams of roasted black beans and the original juice of the roasted duck legs and cook them over low heat for 5 minutes. Remove from the pot and sprinkle with chopped green onion.
Flavor type: salty, fresh and soy sauce. Comments on the trial of
: After the trial, I found that too much soy sauce was added when roasting the duck legs, and the color was too dark. Just add 60 grams of soy sauce to 1 pound of duck legs.
