Ingredients:
Front pig hands 5
Seasoning:
Pisces Rice Vinegar 500ml, 100g of pepper oil, 470g of honey, 500g of Donggu Yipin fresh soy sauce, 80g of chili oil, 4 slices of lemon, 1000g of pure water, 50g of ginger, 80g of garlic slices, 50g of beauty pepper, 50g of green thread pepper, 50g of Thai pepper 20g, 20g of coriander slices
Made:
1. Open the fresh pig hands from the middle slice Rinse away the blood
2. Make juice (add the above seasonings together)
3. Pig hands blanch on the heat. Use musket to burn the hair and then scrape it clean. Wash
4. Prepare a stainless steel bucket with appropriate amount of onion, ginger, white wine, white vinegar, star anise. Soak the fish and cook for a low heat for an hour. Stew it for another hour.
5. Take out the pig's trotters and put them in ice water and then remove the bones. Change the knife to a long strip. Soak in the juice water
mango tower yogurt balls chocolate powder
Ingredients:
50 grams of fresh mango, 30 grams of yogurt. Chocolate powder 30g
seasoning:
cheese 20g, milk 50g.
Made:
1. Mix cheese and milk with coagulation technology to make milk skin ;
2. Make yogurt into capsule technology to make yogurt balls;
3. Cut mango into granules and make cylindrical (mango tower);
4. Put the prepared milk skin, mango tower, and yogurt balls into a plate, and add chocolate powder.
West Juice Shrimp Green
Raw Materials:
Tiger shrimp 2 pieces, orange juice 150 grams, crispy fried powder 100 grams, 1 egg, 50 grams of spinach, 25 grams of green onion, 10 grams of watermelon meat, 43 grams of xanthan gum html, 2 pieces of fish film, 1 egg.
Seasoning:
sugar 2 grams, salt 1 grams, black pepper powder 1 grams, 50 grams of olive oil, 450 grams of single juice html, 50 grams of Italian black vinegar, 50 grams of roasted juice.
Made:
1, tiger shrimp , wash, cut the spine, remove shrimp line , add salt, sugar, black pepper and egg white, mix well and marinate for 15 minutes, and set aside.
2. Spinach and green onion are softened with boiling water, put it in ice water and super-cool it, then put it in a cooking machine, add 150 grams of water and beat until it is paste, put it in a dense and leaky manner, filter it and remove the residue to get juice, add olive oil and stir it evenly to get spinach juice, set aside.
3, add xanthan gum and fish film soft film in orange juice, and beat it with a manual stick until it bubbles and set aside.
4. Mix the juice, Italian black vinegar, roasted juice, sugar, xanthan gum, and fish film soft slices together, boil and remove from heat, let cool and get western juice for later use.
5. Wrap the pickled shrimp with crispy slurry, put it in a 170-degree oil pan, fry until golden brown, pick it up and set aside.
6. Place the shrimp in the middle of the dish, pour orange juice foam behind the shrimp, then pour spinach juice in the front, light the western juice, place watermelon grains, and embellish the flowers and plants.
Potato love rock beans
Raw materials:
100 grams of rock beans, 180 grams of McKen Potato, 430 grams of spicy crispy html, ginger slices, scallion sections, salt, pepper and salt, crispy fried powder, MSG, salad oil, make:
1. Soak the rock beans in clean water, add salt and cook, remove and drain the water, and pat evenly fry the crispy fried powder, then put it in a hot oil pan until the surface is crispy, take it out and drain the oil, wait until the oil temperature rises, put it in the McKen Potato until it is golden and crispy, and then drain it.
2. Leave the bottom oil in the pot, add the ginger slices, scallion and spicy crispy fried, add the fried rock beans and potato treasures, mix in salt and pepper and MSG and stir-fry well, put out the pot and put it in a bamboo container, and then add a little bit of decoration.
Wangfu signature fish
Made:
1. Treat grass carp from the back, cut it into two connected halves, then use salt, cooking wine, ginger and green onion juice and raw powder to taste, put it in a plate and steam it over high heat for 8 minutes, take it out and set it for use.
2. Add spices and red oil to heat it, add ginger rice, garlic rice, chopped green onion, bean paste and glutinous rice cake and chili, stir-fry well, add a small amount of fresh soup and boil it, mix it with salt, cooking wine, MSG, chicken essence, pepper and sugar to make it taste, and pour it on the fish on the plate.
3. Finally, pour it on the dried peppers and peppers with hot oil and stir-fry it with fragrant aroma, sprinkle with cooked sesame seeds and chopped green onion, and then it’s done.
spicy river shrimp
Ingredients:
400 grams of river shrimp, 20 grams of dried pepper section, 10 grams of pepper, salt, white wine, MSG, chicken essence, sugar, cooked sesame, and cooked vegetable oil are appropriately each
1. Wash the river shrimp, add salt and white wine, mix well and marinate to taste, then put it in a 60% hot oil pan until the surface is golden and crispy and cooked, then remove and drain the oil.
2. Leave the bottom oil in the pot, add the fried river shrimp and stir-fry, add the dried pepper sections and pepper, stir-fry to achieve the flavor, mix in salt, MSG, chicken essence and sugar to taste, sprinkle in cooked sesame seeds and stir-fry, then put it out of the pot and put it on the plate.
hot crispy intestine
Ingredients:
Pig crispy intestine 400 grams, pepper sections, and ginger slices 40 grams each, salt, bean paste, soaked pepper, green onion segments, peppercorns, bean powder , fermented glutinous rice water, chicken essence, vinegar, rapeseed oil,
Made:
1. After cleaning the pig crispy intestine, add salt and bean powder to taste.
2. Take a small bowl, add an appropriate amount of bean flour, fermented glutinous rice water, chicken essence, and vinegar, mix well into a sauce, and set aside.
3. Put rapeseed oil into the pot and heat it, add dried peppercorns and chili sections to stir-fry, add bean paste, soaked ginger slices, and soaked peppers in turn, stir-fry the fragrant aroma, add the crispy sausage and green onion slices, stir-fry until it is raw, then pour in the sauce, turn it over a few times, then cook the ingredients and put them into a pan and put them into a dish.
Baked local chicken
Ingredients:
Tuguang chicken 1000g, Puning bean paste 7g, pork belly 300g, homemade broth 100g
Seasoning:
plus rice wine 10g, 10g ginger, 10g onion segments, 5g onion, 5g white sugar, and 1 red pepper.
Made:
1. Wash the chicken and absorb water with an absorbent paper, cut the pork belly into large slices with a knife, press bean paste into a paste, and crack the meat and ginger to standby use.
2. First apply the outside of the chicken with wine, then mix Puning bean paste, ginger, scallion slices, onion, sugar, and red pepper together to spread well, and then stuff the ginger, scallion slices, scallion slices, and red pepper into the chicken's belly.
3. Take the casserole and use bamboo slices to pad on the bottom, then spread the pork belly flat in the pot, then put the marinated chicken, pour the soup into the pot, cover the casserole, put it on the stove, turn on the heat and bake it on low heat for about 25 minutes, then take it out, remove it or change it to a knife and put it on the plate to eat. The original sauce can be used as a dip.
crispy pig ginseng
raw materials:
Australian flower pig ginseng 500 grams, old chicken 500 grams, pig hand 500 grams, 2 pigeons, earth fish ( Halibut ) 20g
Seasoning:
Oyster sauce 5g, soy sauce 3g, sugar 5g
Made:
1. First soak the pig ginseng for about 80 hours until soft (depend on the size of sea cucumber ).
2. Make all the auxiliary materials into abalone juice and add seasoning to boil. The sea cucumbers that have risen have been changed into small pieces according to demand.
Fry the sea cucumbers with crispy sauce; put the sea cucumbers on a plate and pour abalone sauce.
