Strange-flavored goose
Features: spicy, sweet and sour, attractive color.
Batch pre-production:
1, slaughter and clean 5 geese (each weighing about 3-4 pounds), rinse them under a trickle of water for 40 minutes to remove the blood, put them into a basin, add 800 grams of rice wine, 600 grams of vegetable juice, 200g each of ginger slices and scallion segments, 150g salt, and 80g allspice powder, rub the goose body continuously for 20 minutes, then marinate for 2-3 hours.
2. Pour the marinated goose into boiling water to remove the blood foam, remove it and rinse away the floating foam on the surface. Then immerse it in red brine for 30 minutes, turn off the heat and soak for another 20 minutes, take it out and let it cool, and chop it into 8 cm squares. of chunks.
Dishes process:
1. Heat the salad oil in the pot until it is 70% hot. Add 400g of marinated goose cubes and fry over low heat for 1 minute until the skin tightens. Remove and control the oil.
2. Heat the oil in the pot until it is 50% hot. Add 30 grams of dried chili sections, 10 grams of garlic slices, 8 grams of fresh pepper, 5 grams each of ginger slices, and green onion segments, and stir-fry until fragrant. Add 15 grams of garlic beef sauce and stir-fry. When the aroma is fragrant, add the fried goose pieces, add 50 grams of stock, 450 grams of white sugar, 30 grams of red vinegar, 20 grams each of mature vinegar and balsamic vinegar. Cover and simmer until the water dries up. Uncover and pour in Sichuan peppercorns along the edge of the pot. Add 10 grams of oil and 30 grams of fried peanuts, stir well and remove from the pan.
Preparation of garlic beef sauce (20 servings):
Heat 500 grams of rapeseed oil in a pot until it is 50% hot, add 150 grams each of minced pickled pepper, gold and silver garlic (prepared in a ratio of 1:1), and 50 grams of minced ginger. Add dry water vapor, add 250g of Axiangpo beef sauce, 200g of Axiangpo spicy sauce, 100g each of Pixian bean paste, Lee Kum Kee seafood sauce, 60g each of sesame paste and peanut butter and stir-fry over medium heat until the aroma overflows, then reduce to low heat and simmer. 15 minutes, let it cool in a basin, grind it in a blender, seal it in a crisper and refrigerate it.
Hakka Vermicelli Egg Dumpling Pot
Ingredients
Main ingredients:
Egg, pork belly filling 100g.
Accessories:
250g baby cabbage, 100g yuba, and 100g potato starch.
seasoning:
salt 5g, seasoning powder 5g, chicken powder 5g, chicken juice 10g.
Production process
1. Add an appropriate amount of mushroom pellets and water chestnut pellets into the pork belly filling and stir evenly.
2. Stir the egg liquid until foamy and set aside. Heat the pan, then pour in an appropriate amount of oil and fry into an egg roll skin. Set aside.
3. Use a mold to mold the egg roll wrapper into the desired shape, add the meat filling, wrap it up and set aside.
4, 5g salt, 5g seasoning powder, 5g chicken powder and 10g chicken juice to make soup stock.
5. Place potato starch, baby cabbage, yuba and potato starch on the bottom, add egg dumplings and stock.
6, simmer for 2 minutes, add egg shreds and serve.
Notes:
1. Add some water starch to the egg liquid to prevent the skin from breaking easily when frying.
2. Before frying the egg dumplings, be sure to brush oil in the pan. Not only can it prevent sticking, but the fried egg dumplings will also be more fragrant.
3. After the egg dumplings are fried, they are still semi-finished products and need to be steamed or boiled before they can be eaten.
Milk soup, vinegar and pepper fish
Ingredients:
seabass , milk soup , coriander, rice vinegar, salt, ginger, onion, pepper.
Production:
1. Slaughter and clean the seabass;
2. Heat the oil in the pan, stir-fry the green onion and ginger until fragrant, add the seabass and fry until fragrant, add the fried pepper, add milk soup and stew until the fish is mature, adjust Add rice vinegar and salt, remove from the pot and garnish with green onions and coriander.
