dipping sauce beauty hoof
Ingredients: 1 boneless pig's trotter, 10 grams of garlic, 50 ml of balsamic vinegar, 20 ml of Donggu soy sauce, 10 ml of light soy sauce, 5 grams of pepper noodles, 10 grams of oyster sauce, 10 grams of knife pepper, 50 ml of red oil, appropriate amounts of ginger, green onion, and cooking wine.
Preparation method:
1. Mix balsamic vinegar, Donggu soy sauce, light soy sauce, garlic, pepper noodles, oyster sauce, knife pepper, and red oil to form a spicy and sour sauce, and pour it into a bowl on a plate.
2. Put the pig's trotter into the pressure cooker, add ginger, green onion, and cooking wine to steam for 20 minutes, remove it and roll it tightly with plastic wrap, put it in the refrigerator for 4 hours, take it out and arrange it on the plate, and then decorate it briefly.
Raw fried rooster
Features: With the integration of dishes from various places, Hui cuisine also incorporates many other cuisine elements, such as this dish adds Hunan cuisine elements. I marinated the rooster and stir-fried with millet spicy raw, which highlights dry aroma and has a fresh and spicy taste.
chopping board:
1. Cut 500 grams of clean rooster into diced diced, wash and control water, add 2 grams of salt and chicken essence, 5 grams of rice wine and taro powder, and 1 gram of pepper powder and marinate for 10 minutes.
2, 150 grams of red millet spicy granules; 50 grams of garlic cracked.
stove top: Put 10 grams of cooked lard and salad oil in the pot and heat it, add rooster and stir-fry until fragrant and color, add 8 grams of dark soy sauce and 5 grams of rice wine, stir-fry evenly, add red millet spicy and garlic, stir-fry 10 grams of spicy fresh dew, season, put 5 grams of coriander stem and stir-fry well, and then put it out of the pot and put it on a plate.
Millet Steamed Scallops
Flavor Type: Salty and Fresh, Fragrance.
Ingredients: 250 grams of steamed millet, 10 scallops, 10 grams of green and red peppercorns, and 1 egg yolk.
Seasoning: 4 grams of salt, 2 grams of MSG, 10 grams of onion, ginger water, and 3 grams of white wine.
production:
1. Add steamed millet and egg yolk to mix well (both color and fragrance).
2. Put the oil in the pot, add millet and stir-fry until fragrant, add salt and MSG season, add green and red pepper grains and stir-fry well, and then leave the pot.
3. Take the meat of scallops, wash it, add onion, ginger water and white wine, soak for 5 minutes to remove the fishy smell, drain the water and set aside.
4. Mix the fried millet well, put it back into scallop shells, put it in a cage and steam it over high heat for 6 minutes.
