Zhoushan cookbook practice: eight treasures of day lily materials
Ingredients: October vegetables (big head vegetables)
Accessories: day lily, winter bamboo shoots, black fungus, dry tea, dried shredded carrots, dried shredded vegetables, bean curd skin and white sesame seeds.
working methods
1. Soak the dried day lily and auricularia auricula in water, wash them for two or three times, and drain the water for later use;
2. Wash and shred October vegetables, and shred other ingredients for later use;
3. Put oil in the pot, add shredded ginger, shredded October vegetables, daylily, etc. And stir-fry until fragrant.
4. Add seasoning and mix well, drizzle with sesame oil, sprinkle with sesame seeds and serve.
skill
The closed day lily reminds you that the day lily is dried in the sun, the color is dark yellow, and the day lily with a little black at both ends is natural and has not been added. The day lily with golden color and beautiful appearance is a processed day lily, please pay attention.
The practice of Zhoushan recipe: sauce and meat materials
pork belly
Soy sauce, yellow wine, pepper, aniseed and sugar.
working methods
1, soy sauce, yellow wine, aniseed pepper, and sugar to boil. I almost made a meatless soup with half a bottle of soy sauce and half a bottle of yellow wine. )
2. Cut 5 Jin of leg meat or pork belly into pieces, wash and drain the raw water, then soak the meat for two or three days when the soup is cold, and turn it over every day.
3. After soaking the meat for one day, hang it in a ventilated place and dry it in the shade, which takes about 20 days.
Practice of Zhoushan recipe: curing material for pig's trotters
Brine production: 1 Use fresh raw plate oil (there is no broth for the first time, just choose plate oil), rock sugar (it is best to crush rock sugar into small particles), Zhejiang Shaoxing old wine or red wine.
Material package: clove, tsaoko, nutmeg, cardamom, cinnamon, licorice, lawn mower, angelica dahurica, pepper, fragrant leaves, cinnamon, fennel, fragrant sand, fennel, dried tangerine peel and Amomum villosum.
working methods
Preparatory work:
1. Wash the fresh suet, cut it into small pieces and put it in the pot for refining (you can put some water in the pot to prevent it from sticking). Heat with low fire, and the extraction of sheep fat needs constant stirring.
2. After the oil is refined, let it cool. When the heat is still about 60%, add the mashed rock sugar and keep stirring until the rock sugar is completely dissolved.
3, carefully observe the changes in the pot, stop cooling when you see smoke in the pot, add the first wine, (the amount of alcohol is about 3 Liang, poured twice) and then continue to stir, and then add the second wine when it smokes (for example, be careful not to spill the wine when the pot is hot, and it may be stirred when pouring the wine). It only needs to be refined until it smokes, and it is best to add water 10 hour.
Production of material packaging:
1, clove, tsaoko, nutmeg, cardamom, cinnamon, licorice, grass, angelica dahurica, pepper, fragrant leaves, cinnamon, star anise, fragrant sand, fennel, dried tangerine peel and Amomum villosum (if you want to taste better, you can put them in Gan Song, Chibo and Liangjiang) for half an hour.
Put more salt, and the soup must be salty, otherwise there will be no salt in the marinated dishes. ) Marinate for about 45 minutes, leave the furnace and stew for 50 minutes.