Ingredients for Fengcheng Pheasant Rolls: 500 grams each of fat meat and lean pork (i.e., pork meat). Seasoning: 100 grams of raw powder, 40 grams of Shaoxing wine, 6 grams of salt, 1 egg (egg white and egg yolk separation), 2.5 grams of chicken essence, 1 kg of salad oil, 20 gra

Fengcheng Pheasant Roll

Ingredients:

fat meat and 500 grams each. seasoning:

raw powder 100 grams, 40 grams of Shaoxing wine, 6 grams of salt, 1 egg (egg white and egg yolk separation), 2.5 grams of chicken essence, 1 kg of salad oil, 20 grams of mouth juice and Huai salt each. production:

. First, add the fatty slices to slices that are 20 cm long, 14 cm wide and 0.1 cm thick, marinate them with 25 grams of Shaojiu for 20 minutes; mix them with 15 grams of Shaojiu, salt, chicken essence, and egg yolks, and then add 20 grams of dry raw powder.

2. After slapping the fat meat with raw powder, spread it open. Place the meat on the fat meat slices, accounting for 2/3 of the width. The remaining 1/3 of the width is pasted with egg white and raw powder, and roll it tightly as a cylindrical shape. Put it in a cage and steam it, take it out, freeze it, and cut it into pieces of meat that is 0.5 cm thick, chess piece-shaped.

3. Put salad oil in the pot, and when it is 60% hot, put in the meat piece and soak it in low heat for 2 minutes until the color is golden, remove and control the oil, put it on a plate, and eat it with juice and salt when serving.

Strawberry Salad Seafood Box

Highlights: Make strawberries into puree with salad sauce and shrimp into seafood boxes, with innovative flavor and appearance.
Ingredients:

salty bread 300g, strawberries 50g, salad sauce 50g, small shrimp 50g, and egg liquid.
seasoning:

salt, 1 gram of cooking wine, 3 grams of raw powder, and 1 egg white.
production:

. Add a little salt, cooking wine, raw powder and egg white to marinate the shrimp for a while, then blanch it in 90 degrees water for about 30 seconds until it is 70 years old, and take it out and set aside.

2. Break the strawberries into strawberry jam, then add salad sauce and shrimp and mix well.

3. Take a slice of bread, spread evenly with salad strawberry jam and shrimp (put a shrimp in each slice of bread), cover with a slice of bread, pinch it tightly, and then drag the egg liquid.

4. Boil the salad oil in the pot to 60%. When hot, soak the prepared bread box, soak it in medium heat until it floats, then heat it up and fry the excess oil and then put it into the plate.

Rich fragrance rice geese

Raw materials:

html A rice geese about 18 months old, 50 grams each of onions, minced garlic, and green and red peppers.

Seasoning:

oyster sauce 100 grams, 20 grams of Jiale chicken sauce, 15 grams of chicken powder, 200 grams of fresh luster, 60 grams of dark soy sauce, 25 grams of MSG, 15 grams of fermented black beans, and 10 grams of rock sugar.

Preparation:

. Slaughter the rice-flavored goose, blanch it with boiling water, add oil to the pot and burn until 90% hot, and fry the whole goose into the oil pan until golden brown, and use bamboo sticks to eye-catching on the surface of the fried goose.

2. Add oil to the pot and heat it, add green onion, minced garlic, and green and red pepper pieces to stir-fry, add water, add seasoning, put the goose into the soup, cover and bring to a boil, and simmer over low heat for 80 minutes.

3. After the simmering time is up, open the lid and pour the juice on the goose with a spoon so that the taste will be more abundant. Sprinkle for about 15 minutes and then leave the pot.

Qilihai purple crab and Sancha River estuary golden-eyed silver fish

Raw materials:

g purple crab grown in Qilihai, Ninghe, Tianjin Ninghe, and Tianjin Jiuhe River estuary 400g of golden-eyed silver fish grown in Sancha River estuary.

Seasoning:

ginger juice, 5 grams of salt, 10 grams of Jiale chicken powder, 50 grams of yellow chicken oil, 50 grams of lard, and 2000 grams of broth.

Made:

. First remove the claws and gills of the purple crab, then wash it with clean water; slurry with oil.

2. Then place the wok on the heat, add lard, put the purple crab into the pot and stir-fry until the crab is red, then add the stock and season it. After boiling over high heat for 10 minutes, add silverfish and cook it briefly and then leave the pot.

Chicken porridge bamboo bird's nest

Ingredients:

chicken breast 100 grams, bamboo bird's nest 40 grams, 2 egg whites, 40 grams of purse, and 10 grams of cooked ham.

Seasoning:

chicken powder 10 grams, 20 grams of millet powder, 5 grams each of chicken juice and salt, 10 grams of cooking wine, and 8 grams of ginger and green onion juice.

Preparation:

. Slice the chicken breast, soak it to remove the blood, use a pulverizer to beat it, then filter it with gauze, only take the juice, add the egg white and all seasonings, and stir evenly to make the chicken pulverizer juice.

2. Clean the bamboo bird's nest, add chicken sauce, chicken powder and chicken soup to steam it and add it to taste.

3. Pour the chicken juice into the pot and cook slowly over low heat. During this period, it needs to be stirred continuously to heat it evenly into a snow-shaped soup, and then put it in a bowl.

4. Place the delicious bamboo bird's nest in the middle of the soup, sprinkle with cooked ham, and add fried crusts on the edge of the bowl.