Original Beef Brisket
Ingredients:
500g beef brisket, 10g ginger slices, 10g millet pepper.
Seasoning:
20 grams of soy sauce.
Preparation:
1. Wash the beef brisket and cut it into sections, pour water into it, stir-fry until it bubbles, and add stock to taste.
2. Put it in the pressure cooker for about 40 minutes, return the pressed beef brisket to the pot and add seasoning.
Features: Rich flavor.
Fugui Beef Tendon
Ingredients:
400 grams of tendon, 100 grams of cabbage sum, seasoning, 30 grams of vegetable oil, 6 grams each of soy sauce, salt, and MSG, starch 15 grams
Seasonings:
3 grams each of cinnamon, star anise, grass fruit, bay leaves, and white buckwheat, 2 grams of Sichuan peppercorns, 30 grams of whole dried peppers) 2 grams of pepper, 25 grams of white sugar, 25 grams of red bean paste, 15 grams of spicy bean paste
Production:
1. Wash the beef tendons, cut into strips with a knife, drain and set aside. Wash the cabbage sum, drain the water and put it on a plate, stir-fry the white sugar until it turns brown;
2. Set the pot over high heat, pour in an appropriate amount of oil, heat it up, add ginger slices and stir until fragrant, add Stir-fry beef tendons and aniseed, add salt, monosodium glutamate, soy sauce, pepper, bean paste, hot pepper, appropriate amount of sugar and stock, bring to a boil over high heat and simmer for 90 minutes;
3. Select the simmered tendons, remove the aniseed ingredients, wait until the juice dries up, add water starch to thicken, drizzle with oil, and serve on a plate.
Features: Bright red color, delicious taste, soft and tough.
French paper roasted vegetables, chef’s homemade stock with cauliflower puree and tomato tartar
Ingredients:
200g of fresh seasonal vegetables · One piece of magic paper · 1 kg of cauliflower · 500 ml of milk · 500 g of tomatoes · 5 g of parsley · 2 tablespoons of balsamic vinegar · 200 g of green beans · 20 g of black olives · 500 ml of water
Preparation:
1. Put green beans and water into a soup pot and simmer for about 20 minutes to make green bean soup and set aside.
2. Put fresh seasonal vegetables and prepared green bean soup into magic paper, tie it, and bake it in the oven at 220 degrees Celsius for 20 minutes.
3. Bake the cauliflower in the oven for 20 minutes to color, then add milk and cook for about 15 minutes, then put it into a blender and stir into cauliflower puree.
4. Chop the tomatoes, add parsley, balsamic vinegar and black olives, mix well and make a tomato tart.
5. Seasonal vegetables and magic paper are served on a plate, accompanied by tomato tart and cauliflower puree.
Baked prawns with rice-shaped pasta
Ingredients:
5 tiger prawns, 200 grams of rice-shaped pasta
Seasoning:
10g basil, 50g capers, 500ml shrimp soup, 30g sour mayonnaise, appropriate amount of salt and black pepper
Production:
1. Wash the shrimps, cut off the shrimp feet with scissors, remove the shrimp intestines, put the processed shrimps into a container, add salt, black pepper and some crushed basil and marinate for 15 minutes.
2. Place 1 into the baking pan, preheat the oven to 200 degrees Celsius, bake in the oven for about 3 to 5 minutes, and then take it out.
3. Take a pot, add 250 ml of shrimp soup, add rice noodles and cook until it boils. Turn to medium to low heat and keep simmering. When the water dries up slightly, add 250 ml of shrimp soup and continue to simmer. Boil, stir regularly while cooking, cook until the rice-shaped dough is soft, then put it in the pan.
4. Add the sour mayonnaise to the rice noodles, mix well and put it into a plate, top with the baked tiger prawns and capers, and sprinkle with the remaining chopped fresh basil. Serve.
Features:
The rice-shaped noodles are salty and tangy, and the slightly sour sauce stimulates the taste buds. The tiger prawns, which are filled with the sweetness of roasted seafood, have a softer texture, forming a sharp contrast. .
Cooking experience:
Tiger prawns can be replaced with prawns. If they are too large, you can cut them in the middle and bake them. Those who like a strong flavor can fry the prawns briefly first. Roasted to make it more flavorful.
Braised Mindong goat trotters
Ingredients:
Lamb trotters, lamb shanks, rock sugar, fennel and other spices.
Seasonings:
Soy sauce, salt, sugar.
Production:
1. Cut the sheep's hooves and calf parts, put them into a fir barrel, add water, and cook over high heat;
2. Remove the foam, After filtering, add rock sugar, soy sauce, fennel, secret spices, etc., and simmer slowly for 1 hour;
3. When the soup is reduced, cook until it is thick and the mutton is colored and flavorful, then take it out of the pot.
Secret fried lamb spine
Ingredients:
200 grams of lamb spine, 15 grams of mint, 5 grams of green onion, 5 grams of ginger, Houttuynia cordata 10 grams.
Seasoning:
4 grams of salt, 5 grams of chicken powder, 2 grams of sugar, 3 grams of pepper seeds, 5 grams of bean paste, 2 grams each of grass fruit and star anise, Maotai flavored Maotai 5 grams of wine, 15 grams of dried chili peppers, and 10 grams of garlic slices.
Production:
1. Cut the lamb spine into small pieces and soak in cold water for 1-2 hours;
2. Drain the water from the lamb spine Add appropriate amounts of salt, chicken powder, sugar, pepper, grass fruit, star anise, Houttuynia cordata, mint, etc. and marinate for 2-3 hours;
3. Heat the oil pan and pour in the lamb spine. Fry the bones until they are seven times cooked, then add dried chili peppers and garlic slices and serve.
Xiaohe shrimp are usually used for stir-fry or salt and pepper. For this sauce-roasted golden crispy shrimp, we deep-fry it with prunes and mix it with the sauce. The finished dish has a rich sauce and is suitable for winter. promotion. Ingredients: 200 grams of small river shrimp, dried prunes.
Seasoning:
1 kilogram of salad oil (approximately 60 grams consumed), 20 grams of scallion oil, 15 grams each of Lee Kum Kee seafood sauce, pork rib sauce, honey, minced garlic, and spicy fresh jelly 5 grams each, 1 gram of chopped French incense.
Preparation:
1. Put the river shrimp and prunes into 60% hot salad oil, dip and fry over low heat until crispy and fragrant, remove and control the oil.
2. Add scallion oil to the pot and heat it until it is 50% hot. Add minced garlic and sauté until fragrant. Add Lee Kum Kee seafood sauce, pork rib sauce, honey and spicy fresh dew until fragrant. Add to the river. Stir the shrimps and prunes evenly, sprinkle in the chopped French fragrant spices, stir well, remove from the pan and let cool.
Three kinds of iron plate
Winter is coming, how to "warm up" your menu? In addition to the strong taste, the use of a variety of heat-insulating tableware is a good idea. Today I would like to introduce to you the "Three Types of Teppanyaki", which was developed by our team for small and medium-sized restaurants. We hope it will be suitable for your restaurant.
Ingredients:
150g squid tentacles, 150g duck intestines, 210g beef, 175g chili.
Seasoning:
2 kilograms of salad oil (approximately 60 grams consumed), ingredient A (40 grams of garlic chili sauce, 7 grams of white sesame seeds, 10 grams of cumin, monosodium glutamate, chicken 2 grams each of powder, 8 grams of homemade dry pot sauce, 5 grams of chili powder), 25 grams of coriander segments, 4 grams of spicy fresh dew, and 15 grams of red oil.
Production:
1. Cut the squid into small sections, clean and cut the duck intestines into sections, and cut the beef into 4 cm long strips.
2. Braise duck intestines and beef in a stew pot until cooked.
3. Heat the oil in the pot, stir-fry ingredients A and chili until fragrant, add beef, squid, duck intestines, coriander segments, add spicy fresh dew and stir-fry over high heat, pour red oil over high heat stir fry.
Brine recipe (suitable for all meat and vegetable brine recipes):
Ingredients:
400 grams of light soy sauce, 250 grams of chicken (duck, goose) oil, pork bones 250 grams.
Medicinal spice formula:
10 grams of scallops, 10 grams of earth fish, 8 grams of star anise, 10 grams of sand ginger, 12 grams of grass fruit, 15 grams of licorice, 15 grams of cinnamon, 5 grams of bay leaves, 1 mangosteen, 10 grams of pepper, 5 grams of cloves, 5 grams of cumin, 15 grams of tangerine peel, 150 grams of dried ginger, 30 grams of lemongrass, and 5 grams of jade fruit.
Other ingredients:
1g dried chili pepper, 60g garlic kernels, 35g ginger slices, 50g shallot kernels, 50g white scallions, 50g parsley segments, coriander 30g.
Seasonings:
200g salt, 100g MSG, 50g chicken essence, 150g Huadiao wine, 35g fish sauce, 15g rose wine, 80g oyster sauce, 300g rock sugar gram.
Preparation method:
Put the medicinal herbs and spices in soup bags into a stainless steel bucket, add 5 kilograms of water, then add light soy sauce and pork bones, and fry the other ingredients After fragrant, put them into bags and put them into the soup. Bring to a boil, add chicken oil, and simmer over low heat for about 3 hours. Take out the soup bags, chicken oil and pork bones, add seasonings, and simmer over low heat for 10 minutes. Serve. brine.
How to make dry pot sauce:
Heat 35 kilograms of peanut oil in a pot, add 1 kilogram of chopped scallions, fry until golden brown and fragrant, take it out, and put it in the pot Add 10 pounds of Pixian bean paste, stir-fry over low heat for 20 minutes, add 3 pounds of crushed pickled peppers, 1.5 pounds of tomato paste, 1 pound of hoisin sauce, half a pound of Chef Sibao brand Korean chili sauce and ginger. , 1 jin each of garlic, small onion heads, stir-fry over low heat for about 1 hour until the bean paste is slightly dry and the oil turns red, add spice powder (the total amount is the recipe given below), stir-fry over low heat for 30 minutes. Turn off the heat and let it settle naturally, scoop out the oil above and use it as dry pot oil, and the remaining sauce is the dry pot sauce.
Mint Kangba Beef
Ingredients:
200 grams of plateau yak jerky, 100 grams of mint leaves, a little each of dried chili knots and Sichuan peppercorns.
Seasoning:
Appropriate amounts of salt and salad oil.
Preparation:
1. Cut the yak jerky into slices, fry it in oil and take it out; put the mint leaves in the oil pan too, fry them until the water is dry and pour them out. Drain the oil.
2. Leave a little oil in the pot, add dried chili knots and Sichuan peppercorns and stir-fry until fragrant, then add beef slices and mint leaves, add salt to taste while stir-frying, stir well and put on the plate.
Avocado salad roll
Avocado has a delicate taste and high nutritional value. Clever and reasonable combination can make avocado taste richer, delicious but not greasy.
Ingredients:
Half an avocado, half a kiwi, 1 slice of mango, and 1/4 apple.
Seasoning:
1 tablespoon of salad dressing, a little blueberry sauce.
Preparation:
1. Cut the kiwi, mango slices and apples into mung bean-sized pieces, put them in a basin and mix well with salad dressing.
2. Peel the avocado and cut into thin slices, lay them out in a stepped manner.
3. Place the mixed kiwi, mango, and apple slices in the center of the avocado slices, roll the avocado slices into a roll, and place them on a plate. Pour in blueberry jam and garnish slightly.
Salt-baked French snails
Ingredients:
16 French snails, a little each of chopped green onion, ginger slices and green onion joints.
Seasoning:
1000g sea salt, 5g salt and pepper.
Preparation:
1. Clean the meat from the snails, put it in a basin, add ginger slices and scallions, marinate it first, then put it into the oven with an upper heat of 180 and a lower heat of 160, and bake Take it out after 5 minutes until cooked, add salt and pepper and mix well.
2. Wash the snail shells and insert them one by one on the hot sea salt, then put the snail meat back into the shell and garnish with chopped green onion.
Potato puree ice cream
Ingredients:
300 grams of potatoes, 30 grams of cantaloupe, 30 grams of apples, 2 ice cream crisp tubes.
Seasonings:
20g condensed milk, 10g honey, 20g fructose, 20g salad dressing, 30g blueberry jam, 30g strawberry jam.
Preparation:
1. Steam the potatoes into puree first, add condensed milk, honey and fructose, mix well, put it into a piping bag and set aside.
2. Cut the cantaloupe and apple into small pieces, add the salad dressing, mix well and put it into the ice cream crisp tube, then squeeze the mixed mashed potatoes on top of the crisp tube, and pour blueberry jam and strawberry jam respectively. That’s it.