This dish is shaped like abalone. With mushrooms, horseshoes and other ingredients, meat and vegetables, and homemade sauce, the whole dish is full of black beans, which customers like very much and sell very well. This delicious black bean sauce can be used not only in mushroom dishes, but also with eggplant, green beans and other ingredients.
Raw materials:
500 grams of fresh mushrooms.
Seasoning:
Meiji black bean sauce150g, scallion oil 20g, minced meat100g, chopped horseshoe 30g, chopped green onion and Jiang Mo10g, shredded onion 20g, broccoli 35g, and red pepper ring15g.
Making:
1. Wash fresh mushrooms, remove pedicels, cook in boiling water, take out and drain, and cut into sections with a cross knife; Add 2g chopped horseshoe, chopped green onion, Jiang Mo and Meiji chicken juice into minced meat, mix well and stir in one direction to make minced meat; Wash and blanch broccoli.
2. Stuff the meat into the mushrooms, steam in a cage for 5 minutes, take it out, heat the pot to1500g salad oil, and when the oil temperature reaches 60%, put the steamed mushrooms in the pot and fry until golden brown. 3. When picking vegetables, spread shredded onion on a hot iron plate, surround broccoli and red pepper, put fried mushrooms on shredded onion, and pour hot, thick and delicious black bean sauce.
Meggie juice:
360g of water, 0/60g of Meiji black bean sauce/kloc-,20g of chicken juice, 30g of Meiji savory juice, 30g of honey and 0/5g of soy sauce/kloc-are mixed evenly.
Braised vermicelli with black bean sauce.
Dried fish belly tastes fresh; Dry powder strips taste flexible, elastic and smooth, and the ingenious combination of the two presents different flavors.
Primary processing:
Put 200 grams of dry coarse powder into a cold water pot, cook it with strong fire, cool it immediately, take it out and drain it; Wash 400 grams of fish belly.
Heat treatment:
Pour 80g salad oil into the pot. When it is heated to 70%, add 15g ginger slices and shredded onion, stir fry, quickly add fish belly and fry until both sides are golden, add 100g carved wine and 8g soy sauce, pour 1kg fish soup, and add coarse powder and dried onion after boiling.
Key:
1. When frying fish maw, keep shaking the pan to prevent it from sticking.
This dish uses fish soup as the base soup, which has a stronger flavor.
Shicheng spicy lobster zai
This spicy lobster in Lion City has a beautiful appearance. After adding egg liquid, the shrimp meat is smooth, crisp outside and tender inside. The homemade hot sauce is more fragrant after frying and seasoning.
Primary processing:
Half a lobster cub (about 260g), wash and control the water, take the meat and pat 20g raw powder; 50 grams of tomatoes are cut into small pieces.
Cooking treatment:
1. Put 1kg salad oil in the pan, add lobster meat when it is 60% hot, fry until the color is golden, and take it out. When the oil temperature is 60% hot, add shrimp shell lubricating oil.
2. Leave the bottom oil in the pot, add 30g chopped green onion, stir-fry, add tomato pieces, stir-fry, add 100g homemade spicy sauce, cook 15g carved wine, add shrimps, pour in two soups of immature shrimps, cook with low fire until the shrimps are cooked, add 5g chicken powder for seasoning, pour in egg liquid and quickly turn to high fire to collect juice.
Hot sauce:
1. Put 60g of millet spicy and100g of salad oil into a pulverizer to break.
2. Put 100g salad oil into the pot, add 100g dried onion and garlic and stir-fry until it is 30% hot, add 300g chopped millet pepper and red oil bean paste to stir-fry, add 300g Meiji tomato Chili sauce and 400g sweet potato juice in turn, stir-fry evenly, and add 1kg purified water to low heat.
Technical points:
1. Beat the flour well, or it will affect the taste after frying.
2. Don't lubricate the lobster meat for too long until the shrimp meat is just cooked.
3. Immediately after pouring the egg liquid, turn to high heat to collect the juice. Don't cook it for too long, and keep the egg liquid smooth.
Steamed duck eggs with miscellaneous grains
Primary processing:
1. Take 30 grams of oatmeal and soak it in clear water for 20 minutes before taking it out; Blanch 40 grams of fresh corn, 20 grams of carrots and 20 grams of green beans and take them out.
2. Knock six raw duck eggs from above, remove 1/3 eggshell, pour out the egg white, and leave the yolk in the eggshell.
3. Put 80 grams of cooked glutinous rice, oatmeal, cooked fresh corn kernels, carrot kernels and green beans into a container, season with 3 grams of salt and 5 grams of white sugar, add 20 grams of egg white and 15 grams of starch, and stir well to get the stuffing.
4. Put the stuffing on the surface of the eggshell and put it on a special bracket.
Cooking treatment:
Put the duck eggs in a steamer, steam for 6 minutes, take them out, put them on a plate, and serve with a plate of Bazin pepper.
Four treasures of sauced duck
This dish is a success story of an old dish. It has a traditional sauce flavor. We added delicious fresh seasoning to make it more natural and very suitable for cooking duck dishes.
Raw materials:
60g of cooked duck gizzard, 75g of cooked duck breast, 50g of cooked duck heart, 40g of boneless duck paw, 5g of green pepper 10g, 5g of pine nuts and 700g of potatoes.
Seasoning:
3g of garlic, sweet noodle sauce and sugar 1 5g, cooking wine and delicious soy sauce10g, 2g of pepper and sesame oil, 20g of custard powder, and salad oil1kg (about 50g).
Making:
1. Slice potatoes and soak them in water to make starch. Suck out excess water with a towel, sprinkle custard powder evenly and shake, and fry them in 50% hot oil until golden and beautiful.
2. Fry pine nuts until golden brown.
3. Heat the bottom oil in the pot, add pine nuts and green pepper, wash the oil and take it out.
4. Continue to heat the base oil, add sweet noodle sauce, white sugar, fresh black bean sauce, pepper and cooking wine to taste, stir-fry with low fire until it becomes thick, add minced garlic, add the remaining raw materials after fragrance, stir-fry evenly, pour sesame oil out of the pan, then add it into the fried black bean sauce, add green pepper and fried pine nuts.
Stir-fried shredded shrimps with colorful colors
This dish is very suitable for the elderly and children, with bright colors, strong jumping feeling and light taste.
Raw materials:
400g of shrimp.
Seasoning:
Material a (8g of onion Jiang Shui, 0g of egg white10g, 7g of Meijiashang chicken soup, 20g of wet starch).
Material B (8 grams of Meiji fried chicken soup, 2 grams of salt and pepper, 5 grams of cooking wine)
30g of green pepper, 5g of ginger and 5g of onion.
Making:
1. Put the shrimp and material A into a cooking machine to make shrimp paste.
2. Cut green and red pepper, onion and fresh ginger into filaments respectively.
3. Put the shrimp paste into the flower mounting belt, squeeze it into strips, and cook it in water heated to 70℃.
4. Heat the base oil from the pan, add shredded chives and ginger, stir fry, add shredded shrimps and shredded green peppers, add material B, stir fry evenly, and pour the oil out of the pan.
Fried shrimp and whole crab with pot stickers
This is a dish improved from traditional dishes, which is sublimated from traditional dishes "pigeon eggs with elephant eyes". Sea shrimp and river crab are cooked by traditional techniques, and the finished dishes taste delicious and crisp, and the shrimp meat is juicy. It is a delicious food for all ages.
Primary processing:
1. Put the salted bread slices into a 7.5 cm square mold.
2. Peel 200 grams of sea shrimps (4 1-50/500g) and chop them into paste; 10 sea shrimp (3 1-40/500g) is peeled, and 1g salt, white pepper and sesame oil are added to marinate for 5 minutes.
3. Add 35g of chopped horseshoe, 20g of cuttlefish,15g of cooked lard, 2g of salt, 2g of chicken powder,10g of egg white and 5g of ginger juice into the shrimp paste, stir them evenly, spread them evenly on bread, and put pickled shrimp on the surface to make the shrimp paste.
Cooking treatment:
1. Pour 2kg of salad oil into the pot. When heated to 50% heat, put in the shrimp blank (shrimp meat face down). After the shrimps are fried, turn them over and fry the other side. When the bread is crisp, take it out and control the oil.
2. Cut the shrimp pot stickers into two evenly placed plates, add 6 grams of fried homemade crab roe to the surface, and serve with a small dish of salt and pepper tomato hot sauce.
Homemade crab roe:
Take 10 live river crab, steaming in a cage, taking out, and dividing crab roe, crab meat and crab legs; Pour in 10g crab oil and 15g steamed crab broth, add 3g ginger and 50g crab roe, stir-fry, season with 1g salt, and thicken with 3g starch.
Technical key:
1. The oil temperature should be properly controlled. If the oil temperature is too low, the finished product will produce oil, while if the oil temperature is too high, it will affect the taste and color of the finished product.
2. The proportion of stuffing is very important, so it must be stirred vigorously, otherwise the taste of shrimp meat will not be crisp.
3. The tendons of shrimps must be cut off, otherwise it will affect the shape and beauty of dishes.