Dongjiang Salted Chicken
Ingredients:
1 bare chicken about 900 grams, 2500 grams of coarse salt, 3 green onions, 5 slices of ginger, 2 sheets of gauze paper, 20 grams of net coriander, 2 star anise, sand ginger powder, a little salt , appropriate amount of sesame oil, about 3 tablespoons of lard, and 3 tablespoons of water.
Production:
1. Wash the bare chicken, dry it, use a knife to cut off the hard shell on the toe tips and mouth, make a cut on both sides of the chicken wings , cut off the wing tendons, tap the chicken neck slightly with the back of the knife, and break it Insert the green onion slices, ginger slices and chicken feet into the chicken belly. Hide the chicken head under the chicken wings, wrap it with gauze paper and set aside.
2. Heat a pot, add coarse salt and star anise and stir-fry until hot (there is a popping sound of salt). Take 500 grams of salt and put it into the casserole, put the chicken on the salt, then cover the chicken with the remaining salt, cover it and place it on the charcoal stove and simmer over low heat for 10 minutes. Pour water in from the edge of the casserole cover (be careful not to lift it off). Cover), simmer for another 10 minutes until cooked, pick up and remove the gauze paper.
3. Tear the skin and meat of the chicken into pieces. Dismantle the chicken bones, add seasonings and mix well. Put the bones on the bottom, put the meat in the middle, cover it with skin, and assemble it into a chicken shape. Serve with coriander on the side. Serve with sand ginger , salt and oil in 2 small dishes.
Spanish seafood baked eggs
Ingredients:
2 prawns, 2 scallops, smoked salmon 2 slices.
accessories:
5 eggs, 10g spinach, 5g wolf sprout lettuce.
seasoning:
Parmesan cheese 5g, mozzarella cheese 10g, cream 30g.
production:
1. Beat the eggs, add Parmesan cheese, mozzarella cheese, and cream and stir evenly.
2. Put into a non-stick pan and stir-fry over low heat, then add spinach, stir-fry until half-cooked and bake in the oven for 3 minutes.
3. Fry the prawns, scallops and season with salt and pepper.
4. Take out the egg pancake, cut into pieces and place on a plate, add pan-fried seafood, smoked salmon, wolf sprout lettuce and garnish.
Honey fertilizer Barbecued pork
Ingredients:
Pork plum meat , barbecued pork sauce, rose dew wine , maltose .
Production:
1. Mix the rose wine and maltose into a sauce;
2. Apply the barbecued pork sauce to the pork plum meat and marinate it until it is cooked. Apply the sauce evenly to the cooked plum meat and grill it over high heat until it is cooked. When crispy, take out the knife and transfer to a plate, then garnish.
Key points
Pork plum meat must be grilled twice. The first time is over medium-low heat to cook the meat while retaining its internal juices; the second time is to bring out the crispiness and caramel aroma.
