Old tangerine peel green plum small strip
raw materials:
ribs, green plums, fresh nine-layer tower , Xinhui old tangerine peel, garlic, sugar, aged vinegar, soy sauce, Huadiao wine , brine, salad oil.
Made:
1. Soak the tangerine peel softly, cut into thick strips, wash the green plums, and remove the core;
2. Cut the ribs into pieces of equal size, wash the water, cook in brine, add 70% to 80% hot oil for 20 seconds, and remove and drain;
3. Start a clean pot and add salad oil to heat it, stir-fry the garlic, cook the flower-drawn wine and aged vinegar, heat the water, add soy sauce, tangerine peel strips, green plums, and ribs, cook for 5 minutes in medium heat, collect the juice from over high heat, and decorate the nine-layer tower.
leek fragrant egg peel simmered kelp
boiled noodles oil:
1. Add 2000 grams of peanut oil and 500 grams of salad oil to 30% heat, add 400 grams of green onion slices, and 200 grams of ginger slices. Keep low heat until browned, and remove the residue.
2. When the oil temperature in the pot rises to 50% heat, remove the heat, slowly sprinkle 1750 grams of medium-gluten flour (spread while stirring), then stir on low heat and stir with a stir-frying spoon for about 10 minutes, pour the pot into a large basin and let it stand.
production process:
1. Change the leek into a 1.5 cm long section, and change the leek into a section with the same thickness and length as the leek.
2. Take 50 grams of oil floating on the upper layer in the surface oil, 350 grams of "batter" precipitated in the lower part and pour it into a pot. Add 20 grams of peanut butter and 500 grams of broth and bring to a boil. Add 5 grams of salt, 3 grams of MSG and chicken powder, and put it in 200 grams of eel belly (also known as "银子"), 50 grams of egg skin section, and 30 grams of leek section to boil.
Taotie Manor
Raw Materials:
Live Eel , Foie gras , avocado, seaweed, cooked sushi rice , caviar, salad dressing , eel sauce, lemon juice, red wine sauce, black pepper, butter.
Made:
1. Slaughter and treat the eels, remove the bones and pick the meat, flush the water to remove the blood, wipe the water, and bake it in charcoal fire. Brush the eel sauce on both sides until the color is golden, put it in a steamer and steam it softly, roast it with charcoal fire until the skin is crispy and fragrant, and change the knife to cut into pieces;
2. Remove the shell and core of the avocado, change the knife to cut into pieces, and add lemon juice and mix well; sprinkle the surface of the foie gras evenly black pepper, fry it in butter until the surface is golden, and remove the oil;
3. Spread the cooked sushi rice flat, put avocado pieces, eel pieces, and crispy seaweed in the middle, roll it tightly, put the fried foie gras, change the knife to cut into pieces of equal size, put it in a decorated plate, pour red wine sauce, and add caviar and salad sauce.
