First of all, casserole donkey meat
Classification of dishes and original stews
Seasoning salty taste
Ingredients: 300g donkey meat, 400g cabbage and 200g frozen tofu.
Material: leek flower 15g sufu (red) 20g.
Seasoning: 6 grams of salt, 6 grams of cooking wine, 2 grams of Chili oil, 0/5 grams of onion/kloc-and 0/5 grams of coriander/kloc-.
The soup tastes mellow and thick, and its color is milky white.
manufacturing method
1. Slice donkey meat;
2. Cut the cabbage head into pieces;
3. Slice the frozen tofu and blanch it with boiling water;
4. Grinding the bean curd with boiling water sauce into fermented milk;
5. Chop the onion;
6. chopped parsley;
7. Take a casserole, put cabbage heads and frozen tofu at the bottom, neatly code the cut donkey meat into a bridge shape, add milk soup and simmer with slow fire;
8. Add refined salt, monosodium glutamate and cooking wine, and turn to low heat for about 30 minutes;
9. Put shallots, bean curd brain juice, chopped green onion, coriander and Chili oil into a small bowl for later use;
10. Serve in a casserole, and all the ingredients will be served in a casserole. Seasoning according to personal preference when eating.
Second, taro donkey pot
Classification of dishes and original stews
Seasoning salty taste
Ingredients: 400g donkey meat.
Ingredients: 200 grams of taro.
Seasoning: 20g garlic (white skin)+05g onion 25g ginger 25g vegetable oil 1 5g cooking wine15g starch (corn) 5g soy sauce10g salt 2g monosodium glutamate1g.
It tastes salty and delicious.
manufacturing method
1. Cut donkey meat into pieces;
2. Peel taro and cut into pieces;
3. Wash garlic;
4. Put the donkey meat into the pot, add boiling water to cook, take it out and rinse it;
5. Heat the oil in the pot, add the sand tea sauce, garlic, donkey meat, onion and ginger slices in turn, and stir-fry for fragrance;
6. Cook cooking wine and soy sauce, put donkey meat into the pot, pour boiling water, add refined salt and monosodium glutamate, and simmer slowly;
7. When the meat is cooked, put the taro into the pot and thicken it with water starch.
Third, donkey meat porridge
Classified cooking of dishes
Seasoning salty taste
Ingredients: 60g japonica rice, donkey meat 150g.
Seasoning: Douchi10g onion 5g ginger 5g cooking wine 8g salt 3g each.
manufacturing method
1. Wash donkey meat and cut it into cubes;
2. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;
3. Put cold water, diced donkey meat, lobster sauce, Jiang Mo and cooking wine into a pot and boil it with high fire;
4. Add japonica rice and simmer until the donkey meat is cooked;
5. Sprinkle with chopped green onion and season with salt.
Four, spiced sauce donkey meat
Vegetable classification sauce
Flavoring five flavors
Ingredients: 5000 grams of donkey meat.
Seasoning: Zanthoxylum bungeanum 10g nutmeg 2g red yeast 20g hawthorn 10g cinnamon 5g rock sugar 50g angelica dahurica 5g grass fruit 5g ginger 20g soy sauce 300g cooking wine 10g star anise 5g salt 30g onion 30g.
This kind of meat tastes like sauce red, soft and rotten, salty and delicious, and is suitable for making wine and rice.
manufacturing method
1. Wash donkey meat with clear water and soak for 5 hours;
2. Put the soup pot on the fire, boil it with water, add the soaked donkey meat, and then cool it in cold water;
3. Put the pot on fire, add rock sugar and stir-fry until golden brown, add water, soy sauce, refined salt and cooking wine to boil, and beat off the floating foam;
4. Add the water boiled by Redmi and hawthorn slices;
5. Put Zanthoxylum bungeanum, Fructus Amomi rotundus, Fructus Tsaoko, Cortex Cinnamomi Japonici, Radix Angelicae Dahuricae, and aniseed into a gauze bag, tie the mouth tightly, and put into a pot;
6. Add onion and ginger slices and boil for about 3 minutes;
7. Add the donkey meat, then boil it with high fire, skim off the floating foam, and stew it for 3.5 hours on medium fire until it is crisp and rotten;
8. Then take it out to cool, then change the knife and slice it on the plate.
5. Donkey meat balls
Classification of dishes
Fragrance type: clear fragrance.
Ingredients: donkey meat 300g pork (fat)150g.
Ingredients: Chinese cabbage100g black fungus (water hair) 30g eggs 75g.
Seasoning: 20g onion, 2g ginger 10g cooking wine 10g starch (pea) 10g salt 10g monosodium glutamate, 2g pepper, sesame oil 1g and 5g.
Donkey meat meatballs taste fresh and tender, cabbage and fungus are crisp and refreshing, and meatball soup is fragrant and delicious.
manufacturing method
1. Wash and mash onion and ginger, add appropriate amount of water and use cooking wine to get juice to get onion Jiang Shui; Chop fat meat into powder; Chop donkey meat into fine mud, add onion and Jiang Shui and stir in one direction, then add ground fat, eggs, dried starch, salt, monosodium glutamate and pepper and mix well.
2. Cut the heart of the small dish in half and stew it with the fungus in boiling water.
3. Add the clear soup to the spoon, put the donkey meat stuffing into the meatballs with a diameter of 2 cm, cook with slow fire, add vegetables and fungus to boil, add seasoning and pour sesame oil.
Six or five pieces of fragrant smoked donkey meat
Classification and smoking of dishes
Flavoring five flavors
Ingredients: 2000 grams of donkey meat.
Seasoning: soy sauce 200g salt 30g pepper 5g star anise 5g cinnamon 5g fennel seed 3g nutmeg 5g sand ginger 7g dried tangerine peel 5g onion 70g ginger 40g sugar100g sesame oil 60g.
It tastes ruddy and delicious.
manufacturing method
1. Wash donkey meat, cut it into pieces weighing about 500g, soak it in clear water for 8 8- 10/0h, and take it out and wash it.
2. Put the above seasonings (except sugar and sesame oil) and 2000 grams of clean water into the pot, boil, skim the froth, add donkey meat, boil again, move to low heat, continue to cook until the donkey meat is cooked, and take it out and put it on the grate.
3. When the smoking pot is hot, add sugar, put the donkey meat grate on it, cover it tightly, smoke for 3-4 minutes, remove the smoking pot from the fire, stew for 4 minutes, take out the donkey meat, apply a layer of sesame oil, and change knives and plates.
Seven, donkey meat jiaozi
Classified cooking of dishes
Flavoring original flavor
Ingredients: wheat flour 400g donkey meat 400g fat meat 750g.
Ingredients: onion150g ginger 5g.
Seasoning: liquor 10g soy sauce 20g salt 3g pepper 3g sesame oil 40g.
manufacturing method
1. Knead the flour into dough with cold water, divide the dough into small pieces, and roll it into dumpling wrappers of appropriate size for use.
2. Wash and chop onion and ginger separately.
3. Chop donkey meat and fat meat together, then add all seasonings (wine, soy sauce, salt, black pepper and sesame oil) and stir well.
4. Add minced onion and ginger and mix well to make stuffing.
5. Wrap a proper amount of stuffing in each dumpling wrapper and knead it into jiaozi.
6. Pour an appropriate amount of water into the pot to boil, put the wrapped jiaozi into it, add a small amount of cold water when it floats completely, remove it when it boils again, and plate it.
Bashousi donkey meat
Ingredients: 800g donkey meat. Agrocybe aegerita 100g. Vegetable oil 1000g (actual dosage 50g), salt 3g, monosodium glutamate 6g, chicken essence 4g, soy sauce 3g, cooking wine 20g, Chili sauce 15g, oyster sauce 10g, ginger 15g, and dried pepper 10g. Characteristic color: soft, fresh and fragrant, slightly spicy.
Exercise:
1. Wash donkey meat, chop it into large pieces, blanch it in a boiling water pot to remove blood stains, then put it in a pressure cooker, add onion, ginger and anise cinnamon cooking wine, press it for 10 minute until it is soft and rotten, remove bones and take meat, and sprinkle it into shreds; Shred the whole dried pepper.
2. Soak Agrocybe aegerita, squeeze out the water, fry in a pot until dry, then add vegetable oil, refined salt, monosodium glutamate, pepper and fresh soup to taste, and put it in a dry pot.
3. Put the clean pot on the fire, add vegetable oil, and when it is 60% hot, add shredded donkey meat and stir-fry it slightly, and pour it into a colander to drain the oil.
4. Leave the bottom oil in the pot, add shredded ginger and dried Chili, stir-fry until fragrant, then add shredded rabbit meat, stir-fry with refined salt, monosodium glutamate, chicken essence, oyster sauce, bean paste and spicy girl Chili sauce, add fresh soup, stew for a while, pour red oil, and put it in the dry pot with Agrocybe aegerita, so as to increase the proportion of seasoning and donkey meat.
Jiupingxiang donkey meat
Methods: 1. Wash donkey meat with blood, add marinade and cook for 40 minutes.
2. Cook, dry and slice for later use.
3. Boil the oil in a clean pot for 2-3 minutes. Add ginger, garlic and dried Chili, stir fry, add donkey meat, add cooking wine, add original donkey broth, add refined salt, monosodium glutamate, sugar, pepper and soy sauce, and cook for 2-3 minutes. Pick up the pan and put it on the plate. Put a little coriander on the bottom, pour your own secret sauce, and pour dried Chili peppers. Donkey meat has the reputation of "dragon meat in the sky and underground"
The top ten ways of Changzhi preserved donkey meat
Raw material formula:
Fresh donkey meat 250kg salt1.5kg Amomum villosum165g cardamom165g clove165g bibu 85g tsaoko 85g cinnamon 85g galangal 85g pepper 325g angelica dahurica 85g dried tangerine peel 85g tsaoko 85g anise 325g cinnamon 85g sandalwood 85g.
Production method:
(1) The raw materials for making bacon are the fresh meat of donkeys, horses and mules, and donkey meat is the best. When cutting meat, the meat is divided into front elbow, back elbow, forearm, back pier, wing bone, rib, tendon, waist ball, belly skin and so on. , cut the meat of each part into 1 ~ 2kg pieces along the meat seam, and soak it in clear water 12 hours.
(2) After cleaning, put it into a clean water pot at 90℃, add seasoning (add 35g of pepper, 35g of aniseed, 35g of fennel and 300g of salt per 15kg of raw meat) and cook for 3-4 hours. 3. After cooling, put the meat into the casserole with the old soup in turn, press the pebbles, stew for 12 hours (continuously add soup) and take out the pot.
Introduction:
Bacon donkey meat is a traditional dish in Changzhi, Shanxi. As early as the late Ming and early Qing dynasties, it was quite famous in the south of Shanxi and exported to Beijing, Tianjin, Nanjing and other north and south cities. Bacon donkey meat, Tujia bean jelly and crisp fire are called the "three treasures" of Lu 'an (Changzhi was Lu 'an House in ancient times).
Product features:
Bright color, tender meat, delicious fragrance, delicious taste, fat but not greasy, thin but not firewood, is a good food with meals. As 10 or 20 kinds of herbs and spices are added during cooking, the finished product is easy to preserve and has certain curative and nourishing effects on some diseases.
Name of the recipe: spiced donkey meat
Gourmet: home-cooked dish
Production method: smoking
Taste of dishes: salty and fresh
Type of dishes: hot dishes
Production method: raw materials
Donkey tendon1000g.
condiment
200g of soy sauce, 30g of sweet noodle sauce, 5g of refined salt, 7g of sugar, 0g of onion10g of ginger slices10g, and 2000g of fresh soup. 1 spice package (containing 5g of pepper, 3g of star anise, 5g of cinnamon, 3g of clove, 3g of Amomum villosum and 3g of angelica dahurica).
working methods
1. Wash the donkey meat, cut it into 4 pieces, blanch it thoroughly in a water pot, take it out and let it cool.
2. Put the fresh soup into a pot, add soy sauce, sweet noodle sauce, refined salt, sugar, onion, ginger slices and spice packets, and cook for 20 minutes to make a sauce soup.
3. Put the donkey meat into the sauce pan, bring it to a boil with high fire, skim off the floating foam, change the sauce to low fire until the donkey meat is crisp and rotten, and put it on the smoking grate.
4. Heat the fumigation pot, sprinkle with white sugar, smoke for 2 ~ 3 minutes, take it out and brush it with sesame oil.
Material replacement
You can use beef instead. It's called sauce beef.
Taste change
Spiced leaves, kaempferia kaempferia, Amomum tsaoko and licorice are added to the seasoning bag, which is called donkey meat with Bazhen sauce.
Materials for making twelve sauce-stained donkey meat:
Ingredients: 500g donkey meat.
Accessories: 200 grams of tofu (north),
Seasoning: salt 50g.
Characteristics of donkey meat with sauce stains;
Strong sauce flavor, fine products such as salted salmon, very palatable. It's convenient to bring food with wine.
The method of dipping donkey meat in sauce;
Slice the cooked donkey meat, add salt (preferably refined salt, about 15% of the donkey meat output) and mix well with a little monosodium glutamate. After the donkey is completely cooled, put it in a gauze bag, tie it up, and put it in a sauce jar for 8- 10 days to eat. If it is cold, it can be soaked for 65438 days.
Step 1: Smilax glabra and donkey bone soup
The donkey bone soup at one end smells delicious. The soup is light brown, but it is rich and bottomless. The noodle soup has a thin layer of gum. According to reports, donkey bone soup is mainly made of donkey's head and feet, plus Smilax glabra and other materials. In order to provide soup stock to the rice market normally, the chefs in the new porridge city open the pot at 7 o'clock every morning and cook it in the lunch market. Smilax glabra has the functions of clearing away heat and protecting liver, eliminating dampness and protecting stomach. Coupled with the rich flavor of donkey meat, it tastes smooth and rich.
When you meet such a good soup, you can't ignore the soup residue. The soup residue of donkey bone soup is delicious. For example, donkey tendons are generally not easy to rot, but the donkey tendons we eat are rotten and soft, with bone fragrance, and melt in the mouth. Donkey meat also has a strong meat flavor, which is different from other meats, but it doesn't stink at all.
Smilax glabra and donkey bone soup
Step 2: Eat the donkey and divide it into several parts.
Different parts of the donkey have different ways of eating. For example, donkey's belly is the freshest and slippery, and it is used to make things that are not violent. Donkey bones are not easy to taste, so they are braised; The most classic is fried donkey intestines with XO sauce.
It is natural that donkey meat is fresh, but the fishy smell is not easy to remove, especially when it is cut in white. Without other ingredients, the taste of donkey meat is easily emitted, which affects the whole dish. There is a wonderful way to get rid of the bad smell in the new porridge court, which is to get fresh donkey meat. On that day, we tried the most elastic donkey meat, soaked it in medicinal materials, added old chicken, southern ginger, star anise and fragrant leaves, cooked it and put it in the refrigerator for quick freezing, commonly known as "over-freezing", which can make the meat swell with heat and shrink with cold, firm and elastic. When the white-cut donkey meat comes up, you can see that each piece is full. Take a bite, the donkey skin is elastic and smooth, and the donkey meat is fresh and tender. If you dip in soy sauce or mustard oil, it will taste better.
Burning donkey bones is a good dish. Donkey ribs are selected from water chestnut, minced garlic, yuba and ginger. Juice is rich and meat is thick. Cook first, and then cook with the ingredients for more than ten minutes. Especially yuba, which is full of the fragrance of donkey bones, is very delicious. Stir-fry donkey intestines directly with celery, garlic and peas. Add delicious XO sauce and stir fry. Every donkey sausage is soft but not hard.
Step 3: Donkey Hotpot
The bottom of the hot pot is a five-finger peach, which is fragrant and milky, and has the effect of clearing heat. This is the reason why playing hot pot doesn't get angry. Hot pot is rich in pot materials, but it cannot be separated from the word donkey. They are donkey meat, donkey viscera and donkey blood.
The practice and manufacturing method of thirteen fragrant milk donkey meat pot are introduced in detail.
Dishes and Efficacy: Nourishing Heart, Nourishing Liver, Regulating Qi and Menopause. Process: Stewing Soup.
Materials for making milk donkey meat pot:
Ingredients: 400g donkey meat.
Accessories: 3 grams of Lycium barbarum
Seasoning: onion 10g, ginger 5g, star anise 3g, coriander 10g, salt 3g, monosodium glutamate 2g, cooking wine 10g, pepper 2g, sesame oil 10g.
The method of cooking donkey meat with milk;
1. Wash donkey meat and 200g donkey bones with clear water.
2. Put the washed donkey meat into a large pot, add onion, ginger and aniseed, and cook until the meat is rotten. The bones are cooked until the soup is as white as milk.
3. Slice donkey meat, wash coriander and cut into pieces.
4. Pour the bone soup into the pot, add the donkey meat slices to boil, and add salt, monosodium glutamate, pepper, cooking wine, sesame oil, coriander powder and medlar.
Health tips
This soup has the effects of soothing the liver and regulating qi, nourishing the heart and calming the nerves. It is suitable for treating depression, sadness, delirium and climacteric syndrome.
Grams of food stage
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Donkey meat burning: the noodles used for burning are dead noodles. After kneading the noodles, take a proper amount of dough and knead it into small steamed buns, then roll it into a circle with a rolling pin and bake it in a pot. The temperature should not be too high. When the fire is basically cooked, put it in the stove under the pot. The stove is special and can catch fire on the side. In this way, the fire comes into contact with a higher temperature, but it does not come into contact with an open flame. Before long, there will be a crispy skin on the outside of the fire, which is very brittle when bitten in the mouth. If it is the fire left over from the last meal, the skin will become soft after a long time, which is not only not delicious, but also oily. In addition, the fire used in Baoding Sujiajinbing is fried, golden in color, crisp and delicious, and it has a unique flavor to clip donkey meat with this fire. It's delicious. I found a new technology to sandwich donkey meat with big cakes. It's also delicious.
Donkey meat, you must choose Caohe donkey, the meat quality is the best. Pickled with various spices prepared by a unique secret recipe, it tastes excellent. Then chop it on a special pier, which is generally round, high around and concave in the middle, like a shallow funnel. In the process of cutting meat, if the guests request, they will also cut special green peppers into the donkey meat, but coriander must not be added to the donkey meat fire, otherwise it will cover the proper taste of the donkey meat. In addition, if the guests have requirements, they will add some donkey intestines, that is, the large intestine of the donkey. After marinating, the taste is unique. Some people can't accept its special taste, but quite a few people like it. Finally, take a spoonful of donkey broth from the pot simmered on a small fire, pour it on the meat, then quickly cut the fire and put the meat, sausage and soup into the fire. A delicious piece of donkey meat is cooked and you're done.
Fourteen donkey broth:
Ingredients: 500g donkey meat, 25g cooking wine, 5g refined salt, 3g monosodium glutamate, 10g onion10g ginger slices10g, a little pepper water and a little lard.
Making:
1. Wash the donkey meat, blanch it thoroughly in a boiling water pot, and take it out and slice it.
2. Add a little lard to the hot pot, stir-fry the onion, ginger and donkey meat in the same pot until the water is dry, cook the cooking wine, add salt, pepper water and monosodium glutamate, inject a proper amount of water, and cook the donkey meat until it is cooked. Pick out the onion and ginger and put them in the pot.
Operation key: Donkey meat should be soaked thoroughly in boiling water pot, otherwise it will stink.
Method of Stewing Donkey Rice in the Tenth Five-Year Farmhouse:
Ingredients: 500g donkey meat and 400g millet. , carrots 150g. 50g of onion, onion, ginger, green pepper, coriander, sesame oil and salt, green peas 100g and a little vinegar.
① Cut the donkey meat into small thick slices. Wash the millet. Cut carrots into 0.3 cm square cubes. Wash green peas. Cut ginger into fine powder. Dice the onion. Cut carrots into chopped green onions.
(2) After the pot is hot, add the soybean oil and cook until it smokes, then add the donkey meat slices and stir fry constantly. Wow, the delicious donkey meat smells delicious. At this time, join Jiang Mo and stir fry a few times. Then add chopped green onion and green peas and continue to fry. At this time, you will smell the mixture of donkey meat and raw materials.
(4) Stir-fry the sliced meat until the color turns white, and add diced carrots and stir-fry for a while. Add hot water (so that donkey meat won't come back to life). Remove the right amount of salt. At this time, what is presented to us is a pot of colorful soup. Then put the washed millet into the water. After stirring evenly, put it on the pot cover (the soup is about 3 cm away from the rice noodles) and simmer for about 25 minutes. A pot of delicious rice is ready.
(4) In the process of stewing rice, cut coriander into 0.5 cm long segments, wash pepper, remove seeds and cut into fine powder, and add salt, vinegar and sesame oil together with chopped green onion and mix well.
⑤ After the rice is stewed, it is golden and colorful, and it tastes particularly good with small cold dishes.
Method for making sixteen donkey meat steamed buns
Distribution of raw materials:
Cooked donkey meat, donkey oil, vermicelli, shallot, leek, pepper, aniseed, fragrant leaves, cinnamon, fresh ginger, refined salt, soy sauce, sesame oil, thirteen spices, white flour baking powder and yeast powder.
Production method:
(1) Soak vermicelli in a soft pot, add minced onion and ginger, donkey oil and salt, and stir-fry with soy sauce until it tastes good.
② Pour vermicelli on the chopping board, add chopped donkey meat, sprinkle with pepper, aniseed powder, fragrant leaves, cinnamon powder, leek powder and chopped green onion, and mix well to make stuffing.
③ Mix flour, baking powder and yeast powder evenly. Mix dough with water (hot in winter, warm in spring and autumn, cool in summer). Knead it into long strips and roll out some flour. Roll them into bags one by one and put the stuffing in. Put in a steamer and steam with boiling water for 20 minutes.
Seventeen new ways to eat donkey meat
Raw materials: fresh donkey meat, coriander and dried pepper.
Exercise:
1. Wash donkey meat with blood, add marinade and cook for 40 minutes.
2. Cook, dry and slice for later use.
3. Boil the oil in a clean pot. Add ginger, garlic and dried Chili, stir-fry, add donkey meat, add cooking wine, add original donkey broth, add refined salt, monosodium glutamate, sugar, pepper and soy sauce, and cook for 2-3 minutes. Take out the pot and put it on the plate. Put a little coriander below, pour in the secret sauce you prepared, and pour in the dried pepper horn.
Eighteen new ways to eat donkey meat raw,
1) Making meatballs: Chop donkey meat, add one egg and 20g starch to each catty of donkey meat, stir well with proper amount of salt, monosodium glutamate and ginger foam, make it the same size as jiaozi, then put it in boiling water and cook it on low heat.
2) Bao jiaozi: Donkey meat is best served with Chinese cabbage, celery and beans in the same way as other jiaozi.
3) Donkey meat buns: Donkey meat is best served with Chinese cabbage, celery and beans, steamed or boiled.
4) Cooking and eating: There are two kinds: one is slicing and cooking. Slice the donkey meat, wash it with clear water, remove the blood foam from the meat, then add a small amount of oil to stir fry in the pot, and then put it in water for about 20 minutes. The other is block cooking, in which donkey meat is washed with clear water to remove blood foam from the meat, and then put into a pot and cooked for 3 to 4 hours with stable fire. Seasoning is now eaten and adjusted, and scallion and coriander salt does not need monosodium glutamate (the first one is recommended by the family)
5) Stir-fry: Slice the donkey meat, wash off the blood foam in the meat with clear water, and stir-fry it in a pot in the same way as stir-fry.
Shijiu donkey meat Huang noodles
The yellow face is flexible and tensile, beautifully made, as thin as a dragon beard and as long as a gold thread. It is delicious after eating. Just watching the master's operation is a rare artistic enjoyment. When the master dances the dough with both hands, the dough is drawn into long strips and sometimes turns into twists. Like magic, seven or eight kilograms of dough will soon become a handful of extremely thin noodles. Cooked yellow noodles are the color of Huang Liang, and the noodles are very strong. Take it out and put it in a big bowl. Sprinkle a layer of fried sauce marinade made of fungus, diced donkey meat, pepper and tomato on it. It will stimulate appetite, clear away heat and relieve annoyance, and make your appetite open.
How to make donkey meat with sauce: Choose healthy and fresh donkey meat.
It is divided into four categories: neck meat, front leg meat, rib meat and hind leg meat, and is divided into small pieces of about two kilograms. First, soak it in clear water to remove blood and wash it, then put it in a pot to slightly remove fishy smell, then put it in a marinade pot with good seasoning and marinate it for 3-4 hours with low fire, so that the seasoning can enter the meat, and when the sauce is cooked, a delicious donkey meat with sauce will be produced. According to personal preference and consumption, choose different kinds of donkey meat with sauce, cut it into pieces with walnut size and thickness of 3 ~ 4 mm, put it neatly in a plate, and decorate it with bright green coriander. A plate of donkey meat with sauce and flavor is ready. According to personal taste, mix garlic paste with prepared pepper, vinegar and soy sauce to make sauce.
Stewed donkey meat with cabbage and vermicelli
How to do it:
Blanch the cabbage and vermicelli and put them at the bottom of the casserole. Cut the donkey meat into pieces and put it on the cabbage and vermicelli. Then add chicken soup and Shaoxing wine to stew until the donkey meat is crisp and rotten, and season with refined salt and monosodium glutamate. Tip: Don't spoil the cabbage. It is best to use authentic donkey broth.
Tips:
Donkey meat-also known as desert donkey meat and donkey meat. There is a folk proverb "Dragon meat in the sky, donkey meat on the ground" to describe the beauty of donkey meat. Donkey meat is fresh and tender, far from beef and mutton. It has all the formulas of invigorating qi and invigorating middle energizer. ...
Powder-also known as vermicelli, vermicelli, refined powder, thread powder and silk powder, formerly known as Suofen, vermicelli and face-lifting needle. There are many kinds of vermicelli, including mung bean vermicelli, broad bean vermicelli and starch vermicelli. ... all the pink recipes
Er Yi Shi Guihua Donkey Meat
Ingredients: 500g venison and 500g eggs.
Accessories:
Seasoning: salt and monosodium glutamate 10g, vinegar 10g, ginger juice 5g and sesame oil 3g.
Production technology: 1, venison is washed with blood and marinated with homemade brine: "brine production method" hen 1, 2500g, cut into pieces and blanched in boiling water for 3 seconds; 5000g of water, 5g of cardamom, 0g of ginger10g, 0g of white soy sauce10g, 5g of rock sugar, 0g of salt10g of chicken essence10g, 8g of rose wine and 0g of yellow rice wine15g, and stewing for 2h.
2. Cut the cooked venison into 5cm-long and 2cm-wide sections and put them into a stainless steel flat plate;
3, egg white, egg yolk, separate, pour into the plate (note: there is oil at the bottom of the plate) steam 10 minutes. 4. Slice after cooling, put on a plate, and mix with ginger juice "ginger juice, vinegar, oil, salt and monosodium glutamate."
Comment; On the basis of traditional dishes, this dish is improved and innovated by adding venison, which enriches the varieties, improves the level and increases the nutrition.
Characteristics of dishes: bright color, shaped like osmanthus.
Method of making fresh soup of twenty-two donkey meat
Donkey broth ingredients: 500g donkey meat, fermented soybean, cooking wine and refined salt.
The practice of fresh soup for donkey meat;
Wash donkey meat, cut it into pieces, put it in a pot, add fermented soybean, cooking wine, refined salt and uncut water, put it on high fire and boil it, skim the froth and turn to low heat for stewing.
Characteristics of donkey broth: the soup is mellow and the meat is crisp and delicious.
Method for making twenty-three donkey meat porridge
Ingredients of donkey meat porridge: donkey meat 100g, yam 30g, red dates 10g, japonica rice 150g, and appropriate amount of brown sugar.
The practice of donkey meat porridge:
Wash donkey meat and cut it into small pieces. Wash yam and jujube separately and cut into small strips. Put the cleaned japonica rice, donkey meat, yam strips and jujube strips into the pot, add appropriate amount of water, boil it with strong fire, then cook it with low fire until porridge is finished, and add brown sugar to taste.
Efficacy of donkey meat porridge: nourishing the heart and spleen, and harmonizing qi and blood.