Braised goose feet with crispy sauce
Flavor: homely
Ingredients: 5 blood-free goose feet imported from the United States.
auxiliary materials: 25g minced pork, 25g vegetable gall, a little minced ginger onion, pickled pepper and a little sprout respectively.
seasoning: 4g of salt, 1g of chicken essence, 5g of sesame oil, 1g of old oil, 1g of pepper, 2g of sugar and 1g of oyster sauce.
Production:
1. Remove the big bones and claws from the goose web, trim it neatly, rinse it with water, then color it, fry it in an oil pan until the skin turns white, take it out, add broth, season it, and steam it in a steamer until it is soft and waxy.
2. Stir-fry minced pork and color it for later use.
3. When the cabbage comes out of the water, add a little salt and stir-fry it, and put it on the plate.
4. finally, cook the wok, add the old oil, minced ginger and garlic, bean sprouts and oyster sauce, stir-fry until fragrant, then add pickled pepper, goose web and broth, season and stir well, and then serve.
characteristics: goose web is glutinous, crisp, fragrant and refreshing.
crystal deer tendon ball
flavor: salty and fresh
ingredients: 1g of watered deer tendon and 1g of clean fish.
accessories: 8 Chinese cabbage gall.
seasoning: 4g of salt, 6g of monosodium glutamate, 5g of chicken essence, 4g of raw flour, 2g of sesame oil, 2 eggs and 15g of stock.
Production:
1. Wash Chinese cabbage, carve it into cabbage gall flower and blanch it for later use.
2. Change the deer tendon into diced meat, mince the fish, add salt, monosodium glutamate, chicken essence, cornmeal, sesame oil and egg white, and then add the diced deer tendon and mix well.
3. Brew the deer tendon fish glue into each cabbage gall flower, steam it in a steamer, then season it with broth, thicken it thinly, and pour it on the dish.
features: crisp taste, strong salty flavor and unique shape.
griddle vegetarian king
taste: spicy
ingredients: 15g of yam, 5g of green bamboo shoots, 1g of green beans and 5g of cucumber.
auxiliary material: 3g of red pepper.
seasoning: 15g of soy sauce, 3g of old oil, 1g of Chili sauce, 6g of oyster sauce, 6g of chicken essence, 4g of monosodium glutamate, 2g of salt, 8g of pepper oil and 1g of sesame oil.
Production:
1. Cut the main and auxiliary materials into strips and oil them for later use.
2. Moxibustion pot, add proper amount of old oil and Chili sauce, add broth to taste, add raw materials, and collect the raw materials for a while. When the water is about to dry, add pepper oil and sesame oil.
characteristics: spicy, tender and refreshing.
tip: the raw materials should be tender and tender.
Old Ma Fotiao Chicken
Taste: Ma Xiang
Ingredients: 25g local chicken, 3g chicken intestines, 5g chicken feet and 3g rockhopper.
auxiliary materials: 2 grams of water bamboo shoots, 1 grams of green millet pepper and 1 grams of red pepper.
seasoning: 7g of green pepper oil, 1g of rattan pepper oil (hemp seed), 15g of salt, monosodium glutamate and chicken essence, 1g of ginger onion and 5g of sugar.
Production:
1. Remove the internal organs of the native chicken, rinse off the blood, add ginger and shallots, cook for eight times, and soak until cold.
2. Cook chicken feet, chicken intestines and rockhopper, and change the knife; Water bamboo shoots soak water, change the knife.
3. dice the green and red millet, add green pepper oil, rattan pepper oil, salt, monosodium glutamate, chicken essence and white sugar to taste, then add a little boiled chicken soup and mix well.
4. Cut the chicken into pieces, and put the chicken offal into the container of the Buddha jumping wall. Add seasoning and mix well.
5. When taking the dishes, put the Buddha jumping wall container upside down on the plate and serve it.
characteristics: the taste is fragrant and the container is novel.
dried plum flower ball
flavor: crisp, fragrant, salty and delicious
main ingredients: 2g of shrimp and 15g of clean cuttlefish breast meat.
auxiliary material: 5g of dried plum.
seasoning: 4g of salt, 6g of chicken essence, 4g of monosodium glutamate and 25g of ginger and onion juice.
Production:
1. Beat the shrimps and cuttlefish into velvet.
2. Chop the dried prunes.
3. The thick soup is frozen in the refrigerator and then cut into small pieces.
4. Cut the bread into small pieces.
5. Wrap dried prunes in shrimp paste, then wrap the shrimp paste in bread, and fry at low oil temperature until golden brown.
features: crispy outside and tender inside, beautiful dishes.
pickled beef vermicelli
flavor: hot and sour
main ingredient: 25g of beef.
auxiliary materials: 15g of lotus white, 15g of kimchi, 15g of vermicelli and 3g of peas.
seasoning: 15g of yellow lantern Chili sauce, 6g of monosodium glutamate and 2g of chicken essence.
Production:
1. Slice the fat beef; Slice pickles; Lotus white shredded water; Soak the vermicelli; Soak peas in water.
2. add chicken essence, monosodium glutamate, chicken soup and pepper to the yellow lantern Chili sauce to make juice.
3. Put lotus seeds and vermicelli under the plate and put fat cows on it.
4. Steam the set fat beef for 3 minutes and take it out.
5. Put the juice into the pot, add the kimchi to heat it, pour it into the plate, put the peas, sprinkle with pepper rings and pour hot oil.
characteristics: hot and sour, fragrant, appetizing and refreshing.
Tip: Pay attention to the steaming time. Steaming must be carried out with vigorous fire, and it is not advisable to lose heart or flash fire.
Bao Xiang Kou San Xian
Flavor: salty and delicious
Ingredients: 4 Bao Bei, 1g fish lips, 5g fresh bacteria.
auxiliary material: 1g of crispy rice.
seasoning: 4g of water starch, 5g of abalone juice and 1g of chicken powder.
Production:
1. Soak Bao Bei, fish lips and fresh bacteria in water, and cook in stock (with a little salt) for later use.
2. After the abalone juice is seasoned, add Bao Bei, fish lips and fresh bacteria, and put it into the soup pot for later use.
3. Deep-fry the crispy rice, put it in a container, and pour the abalone sauce in the soup pot on the crispy rice when serving.
characteristics: abalone is rich in flavor and content, and crispy rice crust.