material
Two fresh and tender corn (weighing about 250g), 500g wax gourd and 0/50g mutton/kloc. Seasoning Lee Kum Kee oyster sauce and abalone juice 15g each, soup 800g, salt and monosodium glutamate 6g each, chicken powder 6g, Shaoxing wine 15g, rock sugar 15g, pepper 1g, raw egg white 15g, and raw flour 30g.
working methods
65438+
2. Cut the cleaned wax gourd into three-inch square blocks, slide in 40% hot salad oil for half a minute, and then simmer in a boiling pot for 2 minutes. Take it out and cool it with cold water, cut it into long strips with a hob, put it into a barrel-shaped special mold like used to weigh grain, brew the mutton balls into it, put 300 grams of soup stock into it and steam it for 1 0 minute until it is cooked, and take it out.
3. Put the broth into the pot, boil it with the remaining salt, monosodium glutamate, chicken powder and pepper, thicken it with 5 grams of wet starch, and then pour it on the wax gourd.
4. Wash the corn, add oyster sauce, abalone juice, 500 grams of soup and rock sugar, simmer for 30 minutes, then take out the pot, cut the corn cob into 5 cm pieces and put it around the melon.
5. Put the simmered corncob juice into the pot, thicken it with the remaining wet starch after the fire is boiled, and pour it in the middle of the corncob.
skill
trait
It looks like a pagoda with charming colors.
originality
This dish is based on the "pagoda meat" popular in the north. Using wax gourd instead of pork belly and corncob instead of tortillas makes this dish more light and refreshing, and it is also a model of rough selection of materials and meticulous workmanship. In addition, mutton balls are brewed in wax gourd, which also plays a role in matching meat and vegetables.
Practice 2,
material
Ingredients: mutton with skin cartilage (mutton brisket is the best) 1000g, sesame oil 250g, fermented milk 15g, column sauce 2g, soy sauce 5g, salt 3g, sugar 3g, monosodium glutamate 3g, pepper 2g, Shaoxing wine 20g and ginger 50g.
working methods
1, scrape the mutton skin, put the whole piece into boiling ginger and onion water and roll it until it is 80% mature, then take it out and drain it.
2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water.
3. Heat a wok with high fire, pour in sesame oil, and add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, column sauce, etc. Stir well, stir fry, then add mutton, pour Shao wine, add water, soy sauce, salt, sugar, monosodium glutamate, pepper and stir.
4. Dice the cooked mutton, with the skin facing down and the meat facing the side, and arrange it neatly in a bowl. Add the raw juice, steam it in a cage until it is cooked, pour the raw juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the raw juice, thicken it evenly, pour it on the mutton noodles, and sprinkle a little fried sesame seeds and chopped green onion.