rosemary smoked floor king
raw materials:
squab, cooked pigeon eggs, chopped pickles, Huai salt , old stewed soup .
production:
1. Clean the squab, marinate it with Huai salt for 3 hours and 5 hours, put it into the old brine soup together with the cooked pigeon eggs, bring to a boil, then reduce the heat to a low simmer for 8 minutes, turn off the heat and soak for 20 minutes, take it out;
2. Smoke the squab with cypress wood chips for 20 minutes, change the knife and put it on a plate, put the quail eggs and chopped pickles.
Flavored crucian carp jelly
This dish is very low-cost, but the finished dish is of extraordinary taste. Not only did the fish scales not be removed, but fish roe , swim bladder and other fish offal were added to make this "crucian carp jelly".
Ingredients:
small crucian carp with scales 2500g, 1500g of pork skin, 1000g of fish roe, swim bladder and other fish offal in total. Seasoning: 30 grams each of onion, ginger and garlic, 30 grams each of peppercorns and star anise, 30 grams of salt, 20 grams of MSG, 50 grams of dark soy sauce, 25 grams of light soy sauce, 30 grams of Maggi fresh food, 20 grams of chicken powder, 15 grams of dried chili peppers, and 50 grams of mature vinegar. Produced by
:
1. Slaughter and wash live small crucian carp (do not remove scales). Boil the pork skin in water, remove the fat and hair, and cut into 5 cm square chunks.
2. Heat the salad oil in the pot, add onions, ginger, garlic, Sichuan peppercorns, star anise, and dried chili peppers and stir-fry until fragrant. Add dark soy sauce, light soy sauce, Maggi fresh vinegar, aged vinegar, salt, MSG, chicken powder, and 7.5 kg of water. Then add crucian carp, Boil the boiled fish offal and meat skin over high heat, simmer over low heat for about 45 minutes, remove the meat skin, spices, onions, ginger, and garlic, put 1 crucian carp into a small bowl, add an appropriate amount of fish offal and soup, cover with plastic wrap and refrigerate after cooling. The key to making
:
1. Be sure to add meat skin to increase flavor and colloid, otherwise the effect of fish jelly will not be good.
2. After boiling over high heat, be sure to simmer over low heat so that the jelly will be clear and not turbid.
Coral hibiscus steamed shrimp balls
Ingredients:
lobster, crab, sea urchin yellow , egg yolk, lobster soup, salt, sugar, 8-year-old Huadiao wine , cornstarch.
production:
1. Clean the lobster, cut the meat into a knife, steam the crab, remove the meat and set aside;
2. Break up the egg yolks, add lobster soup, salt and sugar, beat well, pour into a plate, seal with plastic wrap, steam for 4 and 5 minutes;
3. Add salt to boiling water, Mix the sugar and cornstarch water thoroughly, add the lobster meat until it is six-mature, and form into lobster balls. Remove and set aside;
4. Boil water in another pot, thicken the glazed gravy, add the crab meat and sea urchin yolk, push lightly a few times, and quickly remove it; place the lobster balls on the steamed egg yolk soup , add the crab meat and sea urchin yolk, pour in the glazed gravy, and cook with Huadiao wine.
