Quanjiafu casserole
Food ingredients
Cooked chicken, cooked pork belly, cooked ham, cooked bamboo shoots, cakes, pork liver, pork loin each 25g, fresh shrimp 50g, water-soaked mushrooms 20g (canned mushrooms can be used), 100g water-soaked vermicelli, 250g cabbage, 100g water-soaked tendons, 750g chicken soup and 5g cooking wine.
Gourmet practice
1, blanch the cooked tendon (or skin can be made of water), Chinese cabbage heart, pork liver slices, pork liver slices and pork loin slices with boiling water respectively, and then take out and control the water.
2. Cut the chicken into pieces; Slice pork belly; Sliced ham, cooked bamboo shoots, cakes and mushrooms; Wash the fresh shrimp for later use.
3. Take a casserole, take the bottom layer and spread the Chinese cabbage evenly, then add the cut vermicelli and hams, and then put down the chicken pieces, mushrooms, pork tripe, pork liver slices, cake slices, cooked bamboo shoots, pork tenderloin slices and ham slices in turn along the edge of the casserole, so that the materials are just wrapped in a circle. Put the fresh shrimp in the middle so that the center of the casserole is at the top. Pour chicken soup and cooked lard, sprinkle with salt and cooking wine, simmer on low heat, add monosodium glutamate when the ingredients are cooked, and simmer for a while.
Gourmet special
The ingredients are complete, colorful, original and delicious.
Shaguo oxtail
Ingredients: 2kg oxtail (with skin), half hen, cooked ham100g, 50g scallop. Seasoning cooked oil, cooking wine each 100g, monosodium glutamate 10g, salt 14g, onion 100g, ginger 50g, pepper 5g and chicken soup 3kg.
(1) First, remove the small hairs of the oxtail with a small torch, then scrub it clean, remove the big bones of the tail root, then chop it into sections, wrap the hen tightly with boiling water, take it out, remove the blood foam and wash it. Slice the ham. Wash the braised scallops.
(2) Heat the cooked oil in an iron pan, add pepper, 50g onion and 24g ginger to make it fragrant, then add oxtail, stir-fry oxtail with strong fire until water comes out, cook 50g cooking wine, and stir-fry until oxtail is broken. Take out the oxtail, wash it, and dry it in water.
(3) Put the chicken soup into a casserole, add 50g of onion, 20g of pine ginger, cooking wine and salt, put oxtail, scallop, ham slices and hen pieces into the casserole at the same time, simmer with ham for 4h, and add soup once in the middle. After the oxtail is stewed, pick out the onion, the sick and the hen (for other purposes), add monosodium glutamate and skim off the floating foam.
Monopterus albus in casserole
The auxiliary materials include six pieces of garlic, several pieces of ginger and two shredded shallots, proper amount of raw flour, lettuce and sesame oil, Gu Yue powder and salt.
Making:
1) Soak mushrooms, remove feet, burn and cut into pieces;
1) Soak mushrooms, remove feet, burn and cut into pieces;
2) Picking up the fried garlic;
3) The eel is washed, cleaned with clear water, cut into pieces and marinated in marinade for 20 minutes;
4) fry the raw flour with boiling oil fire, take it out, and fry it until golden brown after about two minutes;
5) Wash the lettuce, cut it into short sections and put it in the pot;
6) Add a tablespoon of oil, saute ginger and garlic, add mushrooms and half a tablespoon of wine;
7) Add seasoning and boil. Thicken the meat and eel evenly. Pour it into the pot with lettuce, cover it with fire and bring it to a boil. Add onion and 2 tbsp oil.
Roasted chestnut chicken
Raw materials:
Half a chicken, eight or two chestnuts, a few slices of ginger, a tablespoon of wine,
Half a tablespoon of lobster sauce, two catkins. Salt, sugar, crude oil,
One tablespoon of old oil per person. Sesame oil and Huyue powder are suitable.
Exercise:
① Cut chicken into pieces and drip dry water;
(2) Boil chestnut meat in boiling water for about five minutes, then take off your clothes after cooling.
Dripping water;
③ Add three tablespoons of oil, stir-fry chestnuts and ginger thoroughly, and add chicken essence and lobster sauce.
Stir-fry for a while, pick it up and put it in a pot, and simmer it, probably.
Forty minutes, thicken with coriander.