White fruit ice cream
Materials: ①100g glutinous rice flour and 50g water.
② Ice cream 1 meatball, watermelon, cantaloupe (digging meatball), a little diced kiwi fruit, honey beans and glutinous rice balls.
③ Brown sugar juice: 70g brown sugar, 40g hot water, malt syrup 1 tablespoon, brandy 1/4 teaspoons.
Exercise: (1) Mix and knead the materials ① evenly (Figure 1), divide them into 10 pieces, knead them round, blanch them in boiling water (Figure 2), take them out and put them in ice water for cooling (Figure 3), then take them out and drain them.
(2) Material ③ (except wine) is mixed and boiled. After turning off the fire, add wine and let it cool.
(3) Put watermelon balls, honeydew melon balls, diced kiwi fruit, honey beans and glutinous rice balls into a container, then scoop in ice cream and pour in brown sugar juice.
Fushan red-cooked chicken
Ingredients: 500g of chicken.
Salt 15g star anise 1g scallion 30g soy sauce 15g peanut oil 50g maltose 15g allspice powder 1g each.
Exercise: 1 Wash the chicken, remove hair and viscera, and chop off the calf;
2. Slice ginger and shred onion;
3. Evenly smear the crushed star anise and refined salt on the chicken, marinate for 3-4 hours, and then dry it with a clean cloth;
4. Break the two thigh bones of the chicken, cut a small mouth 3 cm long in the abdomen of the chicken, and cross the chicken legs into the abdomen;
5. Insert 13cm sorghum stalks along the anus and support them on the cartilage of the lower head of chicken breast;
6. Mix maltose (maltose) with 50 ml of clear water and evenly spread it on the chicken;
7. Pour peanut oil into the pot. When the fire is 80% hot, put the chicken into the pot, fry it to purple, take it out, and control the oil for later use;
8. Chop onion and ginger, mix well with allspice powder, and fill the chicken belly;
9. Put the chicken in a dish, pour soy sauce on it, sprinkle with salt, steam in a drawer for 15 minutes, and take out the sorghum stalks in the chicken belly.
Tips:
1. When the chicken is marinated, turn it frequently to make it taste even;
2. Don't paint the caramel on the chicken too thick, so as not to fry it too dark and affect the color;
Home-cooked roast chicken
Ingredients: fresh chicken 1 chicken, monosodium glutamate 3g, salt 15g, wine 10g, a little pepper, onion, ginger and maltose.
Exercise: ① Boil the chicken in boiling water for 5 minutes, take it out and drain it;
(2) Rub the chicken with essence, salt and wine, marinate for half an hour, take it out to dry, and then evenly spread maltose on the chicken;
③ Put the chicken in a baking tray and bake it in the oven, with the chest facing up for 25 minutes and the back facing up for 15 minutes. Take it out and pour sesame oil on it.
Braised pork with pumpkin
Ingredients: 750g of pork belly with skin. 500 grams of pumpkin.
Vegetable oil 1000g (actual dosage 50g), refined salt, monosodium glutamate 3g, soy sauce 5g, maltose 50g, carved wine 50g and 2 pieces of fermented bean curd.
Exercise: 1 Heat pork belly, wash it, put it in a clear water pot and cook it until it is half cooked, take it out, dry the water on your skin with a clean rag, and wipe the juice mixed with carved wine and maltose on your skin while it is hot.
2. Put the pot on a big fire, add vegetable oil, heat it to 70%, put the pork belly skin down, drain it in the pot, fry it until the skin turns red, take it out, soak it in a soup pot for 15 minutes, take it out when the skin wrinkles, and cut it into pieces with a thickness of 1 cm.
3. Peel the pumpkin, cut it into pieces with a thickness of 1 cm, add the above seasonings and mix well, alternately buckle it with the pork belly in a bowl, steam it in a cage for 30 minutes until it is soft and rotten, and turn it over to serve.
Caramel puffs
Ingredients: Puff batter is appropriate.
Pudding filling (any taste) is appropriate.
Fine sugar100g
A little maltose
20 grams of water
Exercise: 1 Put the batter into the flower squeezing bag, squeeze the flower squeezing bag tightly to squeeze out the air in the batter, and then wrap the mouth of the bag around the index finger of the right hand.
2. Squeeze out a mass of batter at equal intervals on the baking tray.
3. After all the batter is squeezed, you can spray water on the surface.
4. Bake at180 ~ 220℃ for about 35 ~ 40 minutes, then take out and cool for later use.
5. Fill the pudding stuffing into the cooled puffs from the top with a flower squeezing bag.
6. Add water to the fine sugar, stir with a spoon and cook until it is thick.
7. Dip the caramel of method 6 on the flat surface at the bottom of the filling puff and leave it until the caramel is solidified.
%> note:
Candied silk is a high-grade dish decoration technology in French pastry. The shredded sugar here is made of fine sugar with a little maltose and water, boiled to 140℃, cooled to 60 ~ 70℃ to thicken the sugar solution, and then drawn into shredded sugar with the help of utensils. If the amount of fine sugar is large, the sugar will be crisp.
Danghong brittle pigeon
Ingredients: American squab 400g, Nestle 1, refined salt, monosodium glutamate, white vinegar, maltose, raw flour and American sweet corn.
Exercise: 1 Blanch the washed squab with salt water, rinse off the oil stains on the squab with water, hang white vinegar, adjust the sugar skin with maltose, air dry for 4-5 hours, fry to the highest color, cut into pieces and plate.
2. After blanching, pat the American sweet corn with corn flour, fry it in a 60% hot oil pan and take it out. Stir in seasoning, add nestle and put it in the center of the plate.
Crispy fried chicken wings
Ingredients: 900g chicken wings.
Salt 7 g monosodium glutamate 4 g sugar 10 g white vinegar 15 g maltose 20 g soy sauce 8 g sesame oil 8 g ginger 8 g vegetable oil 60 g each.
Exercise: 1 First, mix 2000 ml of boiled water with white vinegar, heat the chicken wings for 2 ~ 3 minutes, take them out and dry them 15 minutes;
2. Chop ginger into juice, mix chicken wings with other seasonings (except oil) and 125ml water, marinate for 3h, take out and air dry for 30min;
3. Heat the wok on medium heat, add the oil to a slight boil, fry the chicken wings in batches until golden brown, and scoop them up with a colander.
Roasted duck with barbecued pork
Ingredients: Beijing stuffed duck 1200g.
50g of scallion, 50g of ginger, 50g of maltose and 5g of pepper.
Exercise: 1 Cut a 3.3 cm long incision under the duck's left arm and take out the internal organs;
2. Chop off the paws and tips of the arms from the corners of the duck legs and wings, and wash them;
3.6 pieces of dried lotus leaves are soaked in hot water and finely chopped;
4. Chopped lotus leaves are mixed with onion, ginger and pepper, and stuffed into the duck's stomach from the opening;
5. Put an iron fork on the two duck forks from the inner root of the duck leg, so that the fork tip protrudes from the head about17 cm;
6. Boil the duck with boiling water for five or six times to make the duck skin swell, then brush it with a layer of caramel water and put it in a ventilated place to dry;
7. Then, put the duck fork on the charcoal, roast two ribs first, then roast the back, and finally roast the chest, and roast the whole duck body to a jujube red color.
8. Wipe the roast duck with a clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm.
Tips:
1. maltose water: 50g maltose, 250ml water, diluted.
2. Ducks must be dried and then baked;
3. Serve with sweet noodle sauce and onion.