1. the practice of arranging wings in Tricholoma matsutake stew
Materials:
300g of instant ribs, 60g of Tricholoma matsutake, 4 gallnuts, a little Bajin chicken juice, Su Yixian and salt.
Ingredients: 400 grams of sea tiger wings, 4 egg yolks, scallops, silver buds and chopped green onion.
Seasoning: (1) salt, monosodium glutamate, yellow wine, pepper, water starch and salad oil. (2) Salt, monosodium glutamate, sugar, sesame oil, pepper and salad oil.
1. Instant sea tiger wings are steamed to be soft, and drained; Silver buds are hot.
2. Mix the egg yolk well, add seasoning (1) and fry until cooked, and cut into pieces.
3. Steamed scallops, shredded and fried until golden brown.
4. Stir-fry the raw materials with seasoning (2) to taste.
2. Braised pork ribs
Ingredients: Easy-to-remember instant pork ribs,
Ingredients: vegetable gall, ham slices, silver teeth, soup stock, pepper, a little sesame oil.
Practice: Cook old hen, ham, soup, pigskin, scallops, Shaoxing wine, etc. Stew it for about 3-5 hours with open fire, then add the easy-to-remember ready-to-eat pork ribs, add seasoning and stew for a few minutes.
Features:
Original flavor, delicious taste, depressed but not greasy, is a high-grade dish.
3. Hawaiian papaya stewed with three-winged needle of Daqing
Ingredients: an instant green wing 1 00g, Hawaiian papaya1piece, and a proper amount of soup (cooked with ribs, lean meat, scallops, etc. ).
Seasoning: salt, monosodium glutamate, chicken powder.
Method:
1. Papaya is placed horizontally, and everything is split in two from the top of 1/3, and seeds are removed and pulp is dug.
2. Put the simmered shark's fin into papaya, season with soup and stew for 20 minutes. Features: light and refreshing, with the unique fragrance and sweetness of papaya.
4. The practice of signature chicken wing soup
Ingredients: 800g chicken, one instant sparerib100g.
Seasoning: salt 4g, monosodium glutamate 3g, cooking wine 10g, onion 20g, ginger 10g.
1. Steam the ribs in a cage for 5 minutes, clamp the shark fin with bamboo, simmer in the broth for 20 minutes, rinse with cold water, and repeat twice to remove the fishy smell of the shark fin.
2. Kill the chicken, remove the hair and wash it.
3. Put the chicken in the pot, add shark fin shreds, onion, ginger, salt, cooking wine and broth, stew for 2 hours on low heat, and add monosodium glutamate.
5. The practice of abalone and crab powder
Raw materials:
Two hairy crabs (150g each) and instant abalone wings (100g),
Seasoning:
Salt, monosodium glutamate, yellow wine, sesame oil, soup, raw flour.
Production:
Steam hairy crabs, remove meat (feet are not used), and simmer shark fins with soup for later use; Put a little sesame oil in the pot, add soup, salt, monosodium glutamate and crab powder to boil, thicken the raw powder with water, then drain the shark's fin, put it into the boiled sauce, mix well, pour sesame oil and put it into the shark's fin cup.
Features:
The taste is smooth and nutritious.
6. The practice of burning South American ginseng with onions
condiments
An instant American ginseng (400g), scallion (250g), ginger rice (10g), yellow rice wine (25g), sugar color (20g), salt, soy sauce, monosodium glutamate, water chestnut powder (30g), chicken oil (12.5g) and sesame.
manufacturing process
1, put the American ginseng into the boiling water pot, cook for about two minutes, then take it out and press it dry; Put the onion into a hot lard pot and fry until golden brown.
2. Put lard and ginger rice into the casserole. Pour the sea cucumber into the pot, stir-fry for about three minutes, then add cooking wine, soy sauce, monosodium glutamate, clear soup, sugar and stir-fry chives for about two minutes, then turn to high heat, add wet water chestnut powder to thicken, and drizzle with chicken oil and sesame oil.
7. Tanfu stewed sea tiger wings
Ingredients: an instant sea tiger wing 300g, duck1000g, old hen 2000g.
Accessories: sugar 10g, scallop 50g, Shaoxing wine 25g, cooked ham 50g, onion 10g, salt 15g and ginger 50g.
Making:
1) Put the shark fin neatly on the bamboo grate;
2) After the scallops are soaked in warm water, the hard ribs on the sides are removed with a knife, the surface sediment is washed away, and the scallops are put into a bowl, and a proper amount of water is added, and then steamed thoroughly in a cage, and then taken out for later use;
3) Cut 5g of ham into fine powder for later use; Slice 45 grams of ham for use;
4) Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood stains with clear water for later use;
5) Put shark's fin and bamboo grates into the pot, put the washed chickens and ducks on the prepared bamboo grates, then press them on the shark's fin, put the ginger slices with onions into the pot, inject clean water, boil them with strong fire, drain the water, and remove the fishy smell from the ginger slices with onions;
6) Pour 4,000 grams of clean water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and then simmer on low fire for about 3 hours; At this time, pick out chickens, ducks, ham and scallops, pick out chicken and duck scraps, and take out shark fins (together with bamboo grates);
7) Put the sweat of shark fin into a wok, heat it, then put shark fin (together with bamboo grates) into the wok and cook for about an hour; Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.
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