Persimmons Ruyi
Raw materials:
Beijing Sihe Persimmon
Auxiliary ingredients:
Pumpkin Da'aomang
Production process:
. Remove the root stems and peel the meat of the purchased persimmon. Puff the persimmon meat into thick slices with a knife.
. Remove the pulp of the pumpkin with an appropriate amount of peeling and turning it into thin slices. Steam it in a basket for 40 minutes. Add appropriate amount of sugar and make it into a paste. Let cool. Add appropriate amount of mango paste and mix.
. Spread a layer of plastic wrap. Spread the persimmon slices on top of the plastic wrap. Then spread a layer of mixed pumpkin and mango puree, roll it into small balls and put it in the refrigerator to refrigerate and set it. Remove plastic wrap when serving and put it on the plate. Put the cherry tomato stems on the persimmon.
Features of dishes: sweet taste and has high nutritional value.
Raw pickled swamp shrimp
main ingredients:
swamp shrimp 200g.
Auxiliary ingredients:
ginger 10g, cumin 10g, 9-made tangerine peel 25g, 5g pepper, white meme 3g, and 3 slices of fresh lemon.
seasoning: 5g of southern milk, 180g of sugar, Huadiao wine 400ml.
Method:
. Wash the shrimps and take the shell and leave the head and tail for later use. Add the shrimp meat and shrimp heads to ice water, and add lemon to remove the fishy smell.
. Except for Huadiao wine and lemon, all the ingredients are boiled, and then cooled and put Huadiao wine and lemon slices to soak.
. Take an appropriate amount of soaked juice and processed shrimps, vacuum and marinate for 2 hours, then chill for 30 minutes, and then put it on the plate.
Fish-flavored shrimp balls
Primary processing:
Wash 350 grams of shrimp, open the back and remove the sand line, scratch 3 knives on the shrimp meat, absorb the moisture of the shrimp meat with kitchen paper, add 2 grams of salt to marinate it and make it taste.
Cooking treatment:
. Smash a layer of raw powder on the shrimp meat, put it in a 50% hot oil pan and fry it until it is fixed and then remove it. When the oil temperature rises to 60% hot, add the shrimp meat and fry it again. When it is golden, take it out and drain the oil.
. Keep the bottom oil in the pot and heat it, add 10 grams of chopped soaked pepper, 5 grams of chopped green onion, minced ginger, minced garlic, and dried pepper sections, stir-fry 2 grams of cooking wine, 3 grams of salt, 15 grams of vinegar and sugar, pour in 50 grams of soup and boil, remove the residue, humidify the starch and thicken it, and make fish aroma sauce.
. Put shrimp balls in fish sauce and stir-fry well.
· Crispy white jade lotus shreds
Ingredients:
350 grams of tender lotus root, 5 grams of shredded ginger, 2 grams of scallion shreds, 5 grams of salt, 2 ml of white vinegar, 5 ml of olive oil, appropriate amount of fresh lemon slices
Preparation method:
. Peel and wash the tender lotus root, cut into thin strips, rinse away excess starch with clean water, soak in ice water with fresh lemon slices for 5 minutes, and remove and drain.
. Put the tender lotus root shreds, ginger and scallion shreds into a pot, add salt, white vinegar, and olive oil and mix well and put it on a plate, and just garnish it slightly. The key to making: This dish tests the knife skills. Cut the thin wire evenly. After cutting, it must be soaked in ice water, otherwise it will affect the taste.
Rainbow three-color noodles
Main ingredients:
Vegetable flavor Vegetable noodles
Sauce:
Garlic paste, Donggu, balsamic vinegar, sesame oil, water
Method:
Induction cooker water boils the noodles for one minute, take out the chopsticks neatly, put in ice water for one minute, take out flat on the chopping board , tweezers for placing the noodles, tidy up and remove the uneven parts in one direction, roll them up slowly, after forming, you can wet the trunk
with chicken wire Make chicken and vegetable cold noodles
scallion bamboo shoots daylily
Ingredients:
fresh yellow flower 200 grams, crispy bamboo shoots 100 grams, chopped scallion 10 grams, salt 3 grams, MSG , shredded scallion leaves, fresh soup, and scallion oil
Preparation method:
. Put the fresh yellow flowers in a boiling water pot and blanch it out and then drain the water.
. Add fresh soup to the pot, add crispy bamboo shoots and salt, simmer over low heat for 1 hour, then remove and drain.
. Add the daylily to the pot, add salt and MSG and mix well, then add the cooked chicken sauce and crispy bamboo shoots, scallion and scallion oil, mix well, put the scallion leaves and add a little garnish.
Low-temperature charcoal grilled Snowflake beef
Raw materials:
IBP American red label beef 100 grams (450 yuan/kg).
Seasoning
: 50 grams of scallion oil, beef gravy 80 grams, 10 grams each of scallion slices and ginger slices, red gallon 5 grams of fine leaf celery 2 grams.
Make:
.IBP red label beef removes oil and tendons, puts it into a vacuum bag, add 50 grams of beef gravy, scallion oil, scallion slices, and ginger slices, vacuum, and puts it into a low-temperature machine, sets 65℃ for 20 hours.
. Put Japanese bamboo charcoal under the grill to light it, add beef to grill, change color and turn over, and brush the beef gravy twice on the surface (20 grams in total).
. Take the heated plate, pour 10 grams of beef gravy, place the roasted beef, and garnish with red gallons and fine leaf celery.
. There should not be too much air in the vacuum bag to prevent it from floating.
. The beef should be heated before grilling, otherwise the beef will not be hot enough if it is burnt.
. The barbecue is easy to produce oil, so use oil-absorbing paper to suck dry, and then brush the beef gravy.
Homemade beef gravy:
Pour 315 grams of rapeseed oil html to the pot and heat it, add 10 grams of ginger slices and green onion slices and stir-fry, add 100 grams of beef scraps, season with straw mushroom soy sauce and white sugar, pour in 450 grams of bone soup, put it in a pressure cooker for 30 minutes, remove the beef scraps, and boil the original soup over low heat to make it thick.
Ginger Matsutake Angus Beef
Creative highlights
This dish is inspired by Hakka dish ginger chicken, which I made after improvement; I slap the old ginger and cut into shreds, fried into ginger Matsutake, with a crispy texture, wrapped evenly cooked beef, and the form is novel in the dish, which makes diners unlimited imagination.
Preliminary processing:
. Change 500 grams of Angus beef steak into 2 cm squares, put it in a cold water pot, pour in 20 grams of Huadiao wine blanch it, skim it out, and wash it.
. Take 500 grams of old ginger and chop it into thin strips with the back of the knife, squeeze the ginger water clean, and take the ginger mushroom.
. Pour 100 grams of peanut oil into the pot and cook until 40% hot, add 100 grams of shredded ginger and fry over low heat until golden brown, take ginger oil ; add 5 grams of salt to the remaining shredded ginger and mix well, put it in a pan with 40% hot heat, fry until golden brown, remove, and drain the oil.
Cooking treatment:
Add beef cubes in a pot, add 30 grams of scallion and ginger slices, 90 grams of carrot and celery slices, pour in water and cover the ingredients, add 50 grams of Donggu oyster sauce and Donggu Yipin fresh soy sauce, 20 grams of rock sugar, boil over high heat, cook for 30 minutes on low heat until the beef cubes are soft and rotten, take out the beef cubes and add ginger oil and mix well, wrap the surface well and fry the ginger, and garnish with 2 grams of edible flowers.
Key:
. Cook beef steaks slowly over low heat until the soup is rich; the oil temperature of fried ginger should not be too high, as the color is too dark will affect your vision.
. Hakka ginger chicken has been crushed and squeezed out ginger water to marinate the outside and inside of the chicken, so that the chicken can fully absorb the taste of ginger. After the taste is fully absorbed, it is directly steamed to make the chicken mature. Sprinkle the water with ginger. One ingredient is steamed and the other is cooked.
Ginger glutinous rice technical point of view:
. Chicken should be used to remove acid from white wine and smoothly open the fleshy fiber
. The ginger water marinated has the flavor of fresh ginger, and finally steam it and cook it.
Old foundation flavor dried radish
Ingredients:
cherry radish 5 jin
Seasoning:
purified water 100 grams, white sugar 30 grams, honey 40 grams, 50 grams of delicious food, 50 grams of oil consumption, 150 grams of balsamic vinegar, 10 grams of coriander segment, 1 lemon, 30 grams of millet spicy 20 slices of garlic, 20 grams of ginger slices, Lover plum 200 grams
Production process:
Wash the cherry radish and remove the two ends and set aside 4. Use an appropriate amount of white sugar, a little salt shaving water until the radish is dried. Squeeze dry and set aside
to make juice (add the above seasonings together). Soak the squeezed radish into juice water. Mix in sesame oil when serving and put it on the plate
Features of the dish: crispy and transparent in color.
Dingying Fish Fillet
Raw Materials:
Grass Carp 2.5 kg (200 g/substitute).
Seasoning:
2 80 grams each of scallion slices and ginger slices, A (50 grams of pepper, 30 grams of minced garlic, 10 grams of chopped green onion), 40 grams of soybean oil, 3 grams of salt, 15 grams of sugar, cooked sesame , pepper flour, and chicken essence, 300 grams of fish soup, 500 grams of red oil.
Make:
. Slaughter the grass carp and make it clean. Add the fish on both sides of the slices, add onion slices, ginger slices, and cooking wine to marinate for 20 minutes, put them in the refrigerator for 10 minutes to freeze them out, take 200 grams of fish into large thin slices, spread them flat in a dustpan, and put them in the sun to dry.
. Pour salad oil into the pot and burn until 30% hot. Put the fish fillets in the middle of the heat until golden brown and remove. 3. Pour 40 grams of red oil into the pot and heat it, add ingredients A and stir-fry it out, add sugar and stir-fry it out, pour in the fish soup and boil it, add fried fish fillets, add salt and chicken essence to season, cook low heat until the juice is dry and shiny, sprinkle in cooked sesame seeds, add pepper and roll it evenly, then put it in the pot, then put in the red oil and soak for 1 hour, take it out and put it on the plate.
production technology:
. The thinner fish fillet should be, the thinner the better.
. After red oil is made, it must be sealed and left to stand for 24 hours before it can be used.
West Lake Golden Water Frozen
Preparation method:
. 150 grams of chicken soup, 3 grams of Gabriel gel sheet (15 grams) to be used;
. Use 25 water buds to leak water in an aluminum pot or stainless steel pot, then use ice West Lake Hupao Spring Water to cool down and drain the water, use a little salt. MSG to taste and set aside;
. After cooking 125 grams of shrimp, soak it in sterile juice and then peel it off and set it up for use;
4. Place the shrimp evenly on stainless steel plate and pour a layer of basically cool chicken soup. After the chicken soup and shrimps have basically solidified, then spread the already flavored water shield , and finally pour it on, pour a layer of basically cold chicken soup and put it in the refrigerator to refrigerate;
5. After forming, put it in the refrigerator, take it out and change the knife before, put it on the plate and serve it on the table.
Hong Kong style crispy beef tongue
Raw materials:
and beef tongue 1 strip (about 750 grams).
seasoning: 150 grams of
scallion slices and ginger slices, 200 grams of rice wine and crispy paste , 3500 grams of crispy paste html, 5 kg of secret white brine, 1 dish of Thai chicken sauce and Sichuan dry dish ingredients, 5 kg of salad oil (about 60 grams).
Make:
. Take the beef tongue and clean it, put it in a pot, pour in cold water and cover the beef tongue, add green onion, ginger, and rice wine to cook for half an hour in medium heat, take it out and soak it in ice water for 5 minutes, and remove the skin on the surface of the beef tongue.
. Put the beef tongue in the boiled secret white brine, brine it on low heat for 2 hours, turn off the heat and soak for another hour, and remove the soup to control the soup.
. When you go to the dish, take a beef tongue and pat it with a layer of crispy paste. Put salad oil in the pot, and when it is 70% hot, put it in the beef tongue and fry until it is fixed, then soak it at low oil temperature for 5 minutes, and then remove it; when the oil temperature rises to 80% hot, put it in the beef tongue and continue to fry until the outer skin is crispy, remove it and control oil, change the knife to put it on the plate, and use two flavor dishes to dip it (can also be paired with black pepper sauce or curry sauce, the finished product is crispy on the outside and tender on the inside, and it is very moisture-filled).
crispy paste: Take 500 grams of tempura powder, 300 grams of crispy fried powder, 100 grams of raw powder and low-gluten flour, 310 grams of baking soda 10 grams mix evenly, first pour 750 grams of water and stir evenly, then pour 100 grams of salad oil and stir evenly.
crispy slurry powder: Take 3782 grams of low-gluten flour, 1083 grams of glutinous rice flour, sticky rice flour , 3483 grams of baking powder html, 422 grams of clear flour, 362 grams of raw powder, 100 grams of salt, and 300 grams of flavor powder.
Secret white brine:
. Take 2.5 kg of beef bones, 2 old chickens with net butter, and 1.5 kg of pig and pig bones into large pieces, rinse them with running water until there is no blood, blanch them over high heat, put them in a stainless steel bucket, pour 10 kg of water, boil over high heat, simmer over low heat for 4 hours, filter the residue and turn into soup.
. Take 70 grams of star anise, 40 grams of cumin, 35 beaten grass fruit html, 60 grams of ginger slices, 30 grams of pepper, 25 grams of cinnamon, 310 grams of lemon leaves, and 5 bay leaves in boiling water and blanch it quickly. Take it out and control the water, put it in a gauze bag and tie it tightly, pour it into the soup stock, then 80 grams of green onion, 150 grams of ginger slices, 60 grams of Shaoxing wine and fish sauce, 25 grams of rock sugar and qu wine, and 160 grams of salt into the soup stock, boil it over high heat, and boil it slightly after it is boiled, then braised beef tongue.
cumin vanilla kebab ginger hen
Main ingredients:
ginger hen 2 pieces
Auxiliary ingredients:
cumin , chopped peppers, batter, sesame
Seasoning:
Salt
Decoration:
Purple back sour mold, red pepper shreds, Pansy , bamboo leaves, broken rain flower stone
Production process:
. Put ginger hen, chopped peppers, cumin, and sesame into the batter and mix well;
. Heat the oil in the pot and add ginger hen. Fry until golden brown and tender on the inside, then remove and control oil:
. Put the fried ginger hen on a plate and decorate it.
Pepper beef
Ingredients:
Five-spice sauce beef
Beef skin water:
8 grams of minced garlic, Thai pepper 8 grams, 10 grams of fresh pepper, 5 grams of salad oil, 100 grams of green onion leaves (not allowed to scallion white), 100 grams of spinach leaves, 350 grams of pure water, 6 pieces of gelatin
Production process:
Change the braised beef into irregular stone shapes. Use
Salad oil and minced garlic, stir-fry with pepper, add pure water and boil for 5 minutes. Filter
Pour the filtered water into the juicer and add shallot leaves, spinach leaves. Juice filter into the container
Soak the gelatin softly and melt it in the water and add it to the filtered green peel water.
Hang the peel water before serving and set it on the plate
Features of dish: outer peel and pepper are refreshing Beef sauce flavor, long aftertaste
okra 3thyme fried shrimp
Ingredients:
live shrimp 250 grams, okra 200 grams, yam 200 grams, 100 grams of asparagus, 35 grams of thyme 5 grams, 35 grams of rosemary html, 5 flower-shaped carrot slices, a little onion, ginger, and garlic slices.
Seasoning:
salt, MSG, chicken essence, sesame oil, pepper oil, scallion oil, and salad oil.
production:
. Take the shrimp one by one, and put them in a bowl and set aside.
. Chop thyme and rosemary into pieces and set aside.
. Cut okra, yam and asparagus into flower-shaped pieces with a flower-shaped knife, then put it in a pot and blanch it in water and set aside.
4. Set the flat bottom non-stick pan on a heat, add a little scallion oil and heat it, add fresh shrimps and fry until 70% cooked, pour out and set aside.
5. Add base oil to the pan, add shallots, ginger slices, and garlic slices and stir-fry, add shrimp, okra, yam, asparagus, carrot slices and other slices on high heat, add salt, MSG, and chicken essence during the process, add thin layer and pour a little sesame oil and pepper oil, and finally pour thyme and rosemary powder in, stir well, drizzle the scallion oil, and put it into the dish.
Jade Bean Mash Baked Australian Band
Ingredients: 1 Australian large band, 50 grams of cooked corn kernels, 340 grams of green pea html, 60 grams of cooked salted egg yolk paste, 10 grams of cooked waist beans, and a little mint leaves . Seasoning: Ginger and green onion juice, salt, MSG, pepper, wet raw powder, egg white, and salad oil. : . Clean the Australian strips, add ginger and green onion juice, egg white, pepper and wet raw powder to marinate and taste, then add a pan with a little salad oil and fry it for later use. Put the cooked corn kernels and cooked loin beans into a boiling pot and blanch them in water. . After boiling the green peas thoroughly, peel and mash them into a paste. 3. Put a little salad oil in the pot, add green pea puree and corn kernels and stir-fry, add salt and MSG to season, then use a cylindrical mold to shape it and buckle it in a plate. 4. Add oil to the clean pot and heat it, add cooked salted egg yolk paste and stir-fry, add fried tapes and and turn evenly, put it out of the pot and place it on the corn cube on the plate, and finally add cooked loin beans and mint leaves to make it.
Chang'e Jade Rabbit Playing Begonia
Raw materials:
Hot Rabbit 500g, fresh peach kernel 120g, Shanghai green 200g, a little ginger slices and green onion slices.
Seasoning:
salt, pepper paste, and salad oil.
made:
. Put the scalded rabbit in a pot with ginger slices and green onion slices and boil for 15 minutes, remove and let it cool, remove the bones and set aside.
. Add fresh peach kernels and pepper and sesame paste to mix well; take the vegetable thighs of Shanghai green, cut it into petals with a knife, and put it in a boiling pot with oil and salt until it is cooked and set aside.
. Pack fresh peach kernels with boneless rabbit meat , wrap them tightly with plastic wrap, put them in the refrigerator for 1 hour, take them out and tear off the plastic wrap, cut them into thin slices and put them on the plate, and finally dot them with petals made of Shanghai green
Honghu lotus root steamed pork belly
Raw materials:
Honghu lotus root 400 grams, pork belly 300 grams, steamed pork rice noodles 80 grams, minced ginger and chopped green onion.
Seasoning:
Seafood sauce, nanmu sauce, salt and MSG are appropriate. production:
. Peel the Honghu lotus root into 0.5 cm thick slices, and set aside.
. Cut pork belly into 0.3 cm thick slices, add seafood sauce, minced ginger, salt, and MSG in a bowl, mix well, then add steamed pork rice flour and mix well.
. Place the lotus root slices and pork belly slices in a wooden box with lotus leaves at a distance, steam them in a cage until the meat slices are soft and cooked, take them out and sprinkle them with chopped green onions.
