Put 1 and 10 kg of beef ribs into a large aluminum pot, add vegetable juice (500g of onion, dried onion, carrot and coriander, 0/250g of celery, 0/500g of ginger1500g of garlic), mix and marinate for about 4 hours.
2. Put the beef ribs into a big aluminum pot, and add the marinated materials (1 bottle of red tofu, half bottle of peanut butter, 50g raw flour, 80g south milk, 250g papaya, 250g fermented juice, 150g delicious flavor juice, 100g beef juice, 100g.
Pickling method of raw fish head
1. Take 480g of Zhu Hou sauce, 800g of Lee Kum Kee barbecued pork sauce, 800g of ribs sauce, 250g of Bao Er beef sauce, 200g of Four Seasons Peanut Butter Lee Kum Kee Seafood sauce, 200g of sesame sauce, each 1 bottle of red south milk and white fermented bean curd, 300g of south milk and sugar, and half a bottle of sweet noodle sauce.
2. Wash the fish head 1250g, cut it into large pieces, rinse it with clear water for 30min, add 35g of the prepared sauce after absorbing water, stir it evenly, and put it in the refrigerator for pickling 1h or so.
Pickling method of fragrant pigeon
1, put 50 kilograms of clean water in a stainless steel barrel, and add spices (50 grams each of star anise, pepper, codonopsis pilosula, cumin and fennel; Amomum villosum, kaempferia kaempferia, Amomum tsaoko, Cinnamomum cassia, dried capsicum and dried Nanjiang each150g; Boil Angelica sinensis 100g, white pepper 100g, rapeseed 100g, 6 Siraitia grosvenorii, and red rice 100g with strong fire, and then add 1kg carving wine and 1kg.
2. Wash the pigeons with clear water to remove blood, remove them and soak them in the prepared seasoning water for 3-4 hours.
Sauteed beef fillet pickling method
Take 5 kilograms of clean beef tenderloin, remove fascia and change knives, first add 500 grams of papaya juice for 30 minutes, take it out and rinse it for 20 minutes, then add 200 grams of beer after water control, then add 250 grams of clear water to thicken it unidirectionally, then add 30 grams of salt, 8 grams of chicken essence, 8 grams of fresh soy sauce and 5 grams of oyster sauce, and then grab the pulp until the beef absorbs water.
Pickling method of roasted lamb chops
Change the knife of lamb chops by 2500g (or not), rinse with running water for 3-4 hours, take out and absorb the water, and add light soy sauce 150g, garlic 250g, aged vinegar and sugar 5g, pepper powder and cumin powder 10g, cooking wine 35g, salt 3g and olive oil 65438+.
Xiaosanguo
Pickling method of spicy horseface fish
Thawing and cleaning 1 .500g frozen skinless cattle, putting into a basin, adding 20g of salt, 0g of sugar10g, 5g of monosodium glutamate/kloc-0, 50g of onion, 50g of ginger, 50g of cooking wine and 50g of spicy fresh dew, and pickling1hour.
Pickling method of spicy roast duck chin
1. Wash 500g duck chin and dry the surface with towel.
2. Put the duck chin into a pot, add 50 grams of Hunan Chili sauce, 30 grams of cumin spicy oil, 0/5 grams of dried Chili, 5 grams of monosodium glutamate, chicken essence, star anise, fennel and cumin, 60 grams of yellow wine, 0/0 grams of Chili oil and fragrant leaves, and marinate for 3 hours.
Pickling method of snakehead
1. Slaughter 10 kg fresh mandarin fish, slice and cut into 6×4×3 cm chunks. At this time, about 5 kg of cleaning material was obtained. After cleaning the fish, dry it with a dry cloth, add150g salt and 25 pieces of pepper, mix well, put it in a clean wooden bucket and press it with a big stone.
2. Move the wooden barrel to a constant temperature room at 25℃-30℃ and let the fish naturally store for 5-6 days (turn it once during the period). After the fish is salted, take it out and put it in a fresh-keeping box, and put it in a fresh-keeping refrigerator for refrigeration at 0℃-5℃, but the refrigeration time must not exceed 5 days.
Pickling method of garlic-flavored pig neck meat
300 grams of pork neck meat is replaced according to cooking requirements. Add 5g of salt and monosodium glutamate, 20g of onion and coriander, 5g of white sugar and rose wine, 10g of thirteen spices 1 g, 50g of cooking wine1g, 50g of garlic juice and 0g of cornmeal1g, mix well and marinate for 3 hours.
Pickling method of fried squid
250g of squid whiskers, 3g of salt and monosodium glutamate, 2g of light soy sauce, and liquor10g15min.
Pickling method of baked squid with tin foil
Clean 750g fresh squid, add vegetable materials (30g shredded onion, 20g sliced onion ginger and 1 5g carrot), 30g yellow wine, 5g salt, 5g chicken essence and 5g Japanese cooking sauce, 2g white sugar and1g curry powder, and marinate for 4h.
Pickling method of fruit-wood grilled steak
900g of steak, add 25g of brandy, ginger slices, shredded onion, carrot slices, 20g of celery, 5g of vanilla, chopped black pepper 10g, salt 15g, rub evenly repeatedly, and marinate 12h.
Marinating method of microwave roasted shrimp
Clean 250g of live shrimp, add 2g of Jiangsha powder, 13 spices, salt, monosodium glutamate, fresh juice, ginger juice and cooking wine, and marinate for 10 minute.
Salting method of roast lamb leg
65,438+0 sheep forelegs (about 65,438+0,250g-65,438+0,500g) were washed and dried, and 65,438+000g onion and shredded ginger, 50g cooking wine, 50g dried pepper and celery, 25g pepper and 65,438+were added.
In order to make the pickled leg of lamb have a more perfect flavor, it can be salted with salt water before roasting.
Steak pickling method
Take 5 kg of imported beef rib eye king, remove the bones, clean it, absorb the water, add 75 g of Japanese boiled juice, 30 g of black pepper, 200 g of beef soup, 50 g of soy sauce and soy sauce, white sugar, 20 g of salt and chicken powder, 500 g of chopped green onion, onion slices, ginger slices and coriander stalks, 200 g of raw flour and kimchi 1 slice.
South milk Zhangbao Pickling Method
Soak 150g in vegetable juice for more than 30 minutes, remove odor, control water, add salt 2g, monosodium glutamate 2g, sugar 2g, south milk 5g and raw flour 10g, mix well and marinate for 30 minutes.
Pickling method of minced garlic palm treasure
Soak 200 grams of Palmae plants in vegetable juice for more than 30 minutes, remove odor, control water, add 10g garlic powder, 15g crispy fried powder, 5g rose wine and cooking wine, 3g salt, 3g monosodium glutamate and chicken powder, 2g white sugar, mix well, and marinate 15min.
Pickling method of garlic-flavored squab
1, salt 200g, monosodium glutamate100g, sugar and chicken powder 300g each, spiced powder, star anise powder, fennel powder and garlic powder 25g each, and mix evenly.
2. 100 Wash pigeons, drain water, add evenly stirred seasoning, rub inside and outside evenly, and marinate for more than 3 hours.
Method for curing garlic-flavored breast meat
1, pork belly 2500g, wash the oil stain on the surface with warm water, then rinse it with cold water and drain the water.
2. Take a clean container, first pour 150g peanut butter and 1kg garlic juice and mix well, then add 120g southern milk, 8g monosodium glutamate and 20g salt, and stir in one direction to taste. Finally, add 150g glutinous rice flour and 100g corn flour, mix well and cover.
Zhenhuixuan shopping mall
Pickling method of roasted wings of black pepper
Wash chicken wings 1 kg, cut both sides with shallow flower knives, add shredded onion 1 00g, 20g of delicious juice, 20g of red wine, 5g of honey, 2g of salt and marinate1hr..
Pickling method of fried silver cod
Wash and dry 350g of silver cod, add 3g of salt, 5g of lemon juice,10g of onion, ginger slices and white wine, and marinate for 30min.
Sauté ed chicken heart pickling method
200 grams of chicken heart, washed with clear water 10 minutes to remove blood and control drying. Add 2g of salt and monosodium glutamate, 2g of ginger juice10g, 5g of white wine, and marinate for 20min.
Pickling method of pickled fish
1. Take 2 kg of edible salt and 5 kg of clean water, and mix them evenly to make brine. On this basis, 50 grams of celery, onion, carrot, onion and ginger slices, 25 grams of white wine and 0/00 gram of cooking wine can be added to help remove the fishy smell of seafood raw materials.
2. Wash the marine fish, cut it from the back, or split it in two, remove the internal organs and rinse it clean.
3. Soak the marine fish in the prepared salt water. The soaking time should be controlled according to your own preferences and the needs of guests' tastes. The time is usually controlled at 2- 12 hours.
Pickle method for stir-fried duck breast
Wash 300 grams of duck breast, add 5 grams of delicious juice, 5 grams of rice wine 15, 200 grams of clear water, 3 grams of pepper, 30 grams of carrot, parsley, shredded onion, ginger slices and celery, 2 grams of soy sauce, fragrant leaves and thyme, and marinate for 2 hours.