White steak Sea cucumber
Main ingredients:
Sea cucumber (dried) 250 grams, pig tendons 100 grams.
Auxiliary ingredients:
rapeseed heart 50 grams, ham 30 grams, winter bamboo shoots 40 grams, shiitake mushrooms (fresh) 20 grams.
Seasoning:
5 grams of green onion juice, 5 grams of ginger juice, 50 grams of lard (refined), 2 grams of MSG, 5 grams of salt, 15 grams of glutinous rice wine.
How to make
:
1. Put the sea cucumbers in a pot of water and cook softly, and snatch them in a cool water basin;
2. Put the cool sea cucumbers on the anvil pier, cut the opening from the sea cucumber belly with the tip of the knife, then put them in a casserole, add boiling water, set the heat on the fire for a few times, hold it down, and place it on the coal fire table with a plate, soak it in a hot place on the coal fire table;
3. When you see the sea cucumbers soft, use a spoon to snatch them in a cool water basin, scrape the black sand crust outside, and clean the liver in the belly, and show green meat;
4. Put the sea cucumbers in the water pot and cook thoroughly, pick it in the casserole, add boiling water, hold it with a plate, put it in the coal fire table with a hot place, soak it in a hot place on the coal fire table for four or five hours;
5. When you see the sea cucumbers swelling and smooth and soft, pick them in a warm water basin and use your fingernails to gently slim the inside and outside;
6. Then put the water pot and roll them thoroughly, pick them in the basin, add boiling water, hold them in the basin and soak them for 3 or 4 hours;
7. When you see the sea cucumbers soft, smooth and shiny, pick them in the basin, pick them in the basin, and soak them in boiling water;
8. When you cast them once every morning and evening, you will be sold for 2 days in total, and then swell them for later use;
9. Chopping the meat heads of the tendons and put them in a 20% hot oil pan to slurry thoroughly;
10. Wait the tendons to shrink, pick them in a large heated oil pan, and then fry them on the fire;
11. When the oil is 50% or 60%, hold the pot and hold the oil on the tendons and pour the tendons continuously.
12. When the oil is cool, put it on the heat and then heat the oil. In this way, hold the pot on the heat three times in a row, so that the hooves are evenly soaked and white and bright, snatch it in a warm water basin;
13. Soak until the tendons are soft, pour out the water, add a little alkaline surface, rub it with your hands, remove the grease, tear the yellow tendons, and dry it;
14. Put the tendons in a boiling water pot, cook thoroughly, pick it up in the pot, and add boiling water to soak it;
15. Every 2 hours, wash it with boiling water and change the water once, and it will be done when the tendons are soft and smooth;
16. Put the sea cucumber slices into thick slices of slope knife, and the tendon slices into slope blades, and then put them into the soup pot and remove them;
17. Place the pot mat on the steak plate, and the ham slices are placed in three corners on the steak plate, cut the mushrooms into crosses, and place them on the steak surface, black side down on the steak angle, and winter bamboo shoots are placed on the steak in three corners, and the sea cucumber is round on the steak surface, and lay the tendons on the sea cucumber, and lay them into a circle. Cover with a plate and put them in the pot;
18. Add 400 ml of white soup and lard into the pot, and place them on high heat for about 10 minutes;
19. Seeing that the juice is creamy and thick, remove the platter, add MSG, cooking wine, salt, and ginger juice, peel for a while, hold the pot mat with a colander, and put it in the steak plate;
20. Put the remaining juice in the pot to taste the good taste, add a small runny water and pour a part on the sea cucumber;
21. Put the washed rape heart into the soup pot and wrap it around the sea cucumber, and pour the remaining juice on the vegetable heart.
cans of seafood
raw materials:
3 shrimps, 60 10 abalone 3 cuttlefish 3 potatoes, 70 grams of potatoes, 350 grams of tomatoes, 30 grams of top pepper paste, 20 grams of Tom yam compound seasoning, 6 grams of sugar, 2 grams of chicken powder, 20 ml of cooking wine, 20 grams of chicken oil, 100 ml of salad oil, and appropriate amount of soup.
Made:
1. Clean the abalone and cut it into pieces; peel and cut the tomatoes; peel and steam the potatoes, take them out and mash them into a paste, and set aside.
2. Put the 60s, abalone pieces, cuttlefish and shrimp into a pot with cooking wine and blanch it in water, pour it out and drain it.
3. Heat the oil in the pot, add tomato pieces and mashed potatoes and stir-fry them with fragrant soup, top with pepper paste, and Tom Yum Complex Seasoning, add 600% abalone pieces, cuttlefish, shrimp, mix in sugar and chicken powder for 2 minutes. When the soup is thick, drizzle with chicken oil and can.
lobster soup risotto
raw materials:
8 crayfish, 40 grams of Italian rice, 1 French blue lobster shell, 1.5 liters of mineral water, 10 grams of Parmesan cheese, 15 ml of red oil, 1 egg yolk.
Made:
1. Wash the crayfish salt water and cook and remove the shell.
2. Brush the shrimp meat with red oil for later use.
3. After the blue lobster shell is roasted and crispy, boil the mineral water to make soup.
4. Use lobster soup, parmesan cheese, egg yolk to make risotto.
5. Use Parmesan cheese, lobster, dill to serve.
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