material
Duck feet, ginger slices, fragrant leaves, star anise 1, broccoli, abalone juice, corn.
working methods
1. Wash the duck's paw, cut off the nails and peel off the old skin of the palm. After flying, cook with ginger slices, fragrant leaves and an octagonal until it is rotten. Chopsticks can pierce the palm of your hand. No sooner had I boiled the broth than I threw it in and cooked it together.
2. Take it out in about one and a half hours. In the meantime, broccoli can be cooked and cooled with ice water to keep green.
This abalone juice is very thick and salty. I used a little boiling water to melt in the pot. After the dish is set, I pour abalone juice on it, and it will taste better with the corn and carrots in this soup!
Practice 2,
material
400g of goose web, 200g of lettuce, 60ml of abalone juice (packed), 20ml of oyster sauce, sliced ham10g, 20g of ginger, fried garlic10g, salt, sugar, rice wine, pepper and peanut oil.
working methods
1. Wash and chop goose webbed wings, and splash water for later use;
2. Boil the pot, add oil, saute ginger slices, stir fry for a while, preserve rice wine, add abalone juice, oyster sauce and appropriate amount of water;
3. After boiling, add ham slices and simmer until soft and glutinous;
4. Season with salt, sugar and pepper, add boiled lettuce and sprinkle with fried garlic.
Exercise 3,
material
Ingredients: turtle 800g, fish sauce150g, goose web100g, broccoli 50g, minced ham15g and coriander leaves 5g. Seasoning: 6 grams of refined salt and monosodium glutamate, 5 grams of ginger, onion and cooking wine, 500 grams of salad oil, 500 grams of abalone juice, 50 grams of broth and 5 grams of wet starch.
working methods
1. Slaughter the soft-shelled turtle, chop off its legs, wash it, add 2 grams of refined salt, monosodium glutamate, ginger, onion and cooking wine, steam it for 20 minutes, take it out, and peel off the bones with a knife.
2. Blanch broccoli, control the water, then put it in 70% hot salad oil, stir-fry for 2 minutes on medium heat, add 1 g salt and monosodium glutamate to taste, and then take it out of the pot and pile it in the center of the plate.
3. Soak the goose web in boiling water for 3 minutes, and then take it out. After controlling the oil, put it in salad oil and fry it with 50% heat for 2 minutes. Take it out and simmer in a soup pot with abalone juice for 30 minutes. Take it out and remove the bones. Keep the original shape around the plate and pour in the original juice.
4. Add 3 grams of refined salt, monosodium glutamate, ginger, onion and cooking wine to the fish paste, soak it on the turtle's leg, add the minced ham and coriander leaves, steam it in a cage for 8 minutes until it is cooked, and wrap it on the goose's feet.
5. Boil the broth in a pot, then thicken it with wet starch and pour it on the turtle legs.