Plate fragrant ecological duck
Raw ingredients:
1 Ecological wild duck (net weight 750 grams), 300 grams of fresh chestnut meat, 6 grams of scallion shreds, and 2 grams of red pepper shreds.
Seasoning:
homemade marinade 40 grams, spices 40 grams, 250 grams each of chicken oil and scallion oil, 40 grams homemade sauce, 25 grams of dried chili pepper, 5 grams of pepper, 10 grams of scallion and ginger slices, 300 grams of broth, and 3 grams of salt.
Homemade marinade recipe:
10 grams each of scallion slices and ginger slices, 3 grams of salt, and 15 grams of cooking wine.
spice ratio:
2 star anise, 10 bay leaves, 15 grams of lilac, 45 grams of yamna html.
Homemade sauce recipe: 15 grams of
seafood sauce, 10 grams each of rib sauce, -zhuhou sauce, , and 5 grams of thirteen spices.
How to make:
1. Treat the wild duck cleanly, rinse away the blood, chop it into large pieces weighing about 30 grams, add homemade marinade and marinate for 30 minutes.
2. Wash the chestnut meat, put it in the pot, pour in the broth and salt, and simmer until it tastes good.
3. Add scallion oil and chicken oil in the pot. When it is 40% hot, add duck pieces and stir-fry until the meat changes color in medium and low heat. Add dried peppers, peppercorns, scallion slices, ginger slices, and spices. Continue to stir-fry for 1 minute, add 300 grams of homemade sauce and water, bring to a boil over high heat, and simmer over low heat until the meat is mature.
4. When the customer orders, take the wild duck and put it in the pot, put the chestnut meat, stir-fry evenly, put it out of the pot and put it in an iron plate that is heated in advance, sprinkle shredded green onion and red pepper to decorate.
Fruit and Vegetable Crystal Frozen
Flavor: Sesame paste milk aroma.
Ingredients:
broccoli 20g, purple cabbage 20g, cherry tomato 20g, 20g red heart dragon flesh, sesame salad dressing, yogurt, and fish film.
Preparation method:
1. Put the broccoli and purple cabbage into a pot of water and blanch it, remove it and control the water, and cut it into small pieces; cut the red-hearted dragon pulp and cherry tomato into diced dices of the same size respectively. Add an appropriate amount of sesame salad dressing and yogurt and mix well, and then make a homemade dip sauce and set aside.
2. Add 1000 ml of water to a clean pot and bring to a boil. Add a little fish film and melt it, and pour it into the fresh storage box. Then pour the cut fruits and vegetables into it and stir well, pour it into the mold and seal it, and then put it in the refrigerator for about 30 minutes. Finally, take it out and remove it, cut it into pieces of the same size, and add the adjusted dipping sauce when loading.
Chicken juice glutinous rice yam
Raw materials:
500 grams of glutinous rice yam, 5 grams of green onion, and 3 wolfberry.
Seasoning:
concentrated chicken sauce 8 grams, chef's soup 10 grams, chicken powder 3 grams, and two soup 500 grams.
Made:
1. Put the yam into a pressure cooker and add seasonings to cook (press for 8 minutes and simmer for 2 minutes) and set aside;
2. When serving, beat the yam together with the soup and cook again, and add wolfberry and chopped green onion before serving.
