Garlic paste and hemp rot

Raw material: hemp rot. A box of seasonings: salt, fresh soy sauce, sugar, sesame oil, vinegar, monosodium glutamate, and garlic. One petal is prepared: 1. Slap garlic and cut into powder. 2. Take the garlic rot out of the box, batch everything horizontally first, and then cut into pieces. Practice: heat the pot, add oil, and stir-fry garlic powder.

stir-fried rotten mutton

ingredient: 3g of fresh and tender sheep hind leg meat. Ingredients: 5 grams of fresh leek, 1 egg white, 25 grams of sesame bean curd. Seasoning: cooking oil, cooking wine, sweet noodle sauce, monosodium glutamate, salt, starch, shredded dried Chili, shredded onion and ginger, and chicken soup. Production method: 1. Wash mutton, remove fascia, cut it into filaments, put it in a basin, add some cooking wine, salt, egg white and starch, and mix well; Wash leeks, cut into pieces and put them on the bottom of the plate for later use. 2. Stir-fry the spoon on fire, add oil, and when it is cooked to maturity in the fourth or fifth year, slip in the shredded mutton and remove it for cooking. 3. Stir-fry the spoon on fire, add the base oil, add the shredded onion and ginger, stir-fry it, add the bean curd and seasoning, stir-fry it, then add the shredded mutton, quickly stir-fry it, then pour some sauce to make the soup hang evenly and stir-fry, and put it in a leek plate (cover the leek) for processing. 4, stir-fry the spoon on fire, add sesame oil, add dried Chili shreds, take out the spoon when frying golden red crispy with slow fire, pour the fried mutton shreds, and beautify it. Features: the color is bright and beautiful, the texture is soft, fresh and crisp, the taste is salty, fresh, slightly fermented, sour and spicy, and the leek fragrance is outstanding. Efficacy: replenishing qi and deficiency, warming the middle and warming the lower, tonifying kidney and strengthening yang, clearing away heat and toxic materials, improving eyesight and lowering blood pressure. Key tips: 1. The mutton should be fresh, tender and fat, the processing should be fine, the shredding should be uniform, and the hemp tofu should be moderately fermented. 2, slippery, fried to control the heat oil temperature, seasoning should be light, drenching should be moderate, and the dish should be beautiful.

sea cucumber with hemp rot

Features of Henan cuisine "Sea cucumber with hemp rot" is the best among hemp rot dishes, and another new restaurant in Kaifeng is especially good at cooking this dish. Ingredients: 5g of Stichopus japonicus. Ingredients: 15g mung bean starch, 1g sesame paste. Seasoning: 5 grams of refined salt, 4 grams of monosodium glutamate, 18 grams of Shaoxing wine, 1 grams of ginger juice, 15 grams of soy sauce, 3 grams of sesame oil and 4 grams of clear soup. Production process (1) Put the wok on fire, add clear soup (3g), add refined salt (3g), ginger juice, Shaoxing wine (1g), monosodium glutamate (2g) and soy sauce (5g), then boil it with low fire, then pour the mung bean starch into the wok. Stir with a spoon until it is transparent and smooth, remove the pan from the fire, and then slowly add sesame paste and mix well. Put it in a white porcelain dish and let it cool, and it will be made into hemp rot. (2) Cut the water-soaked Stichopus japonicus slices into 8 cm long horizontal blades, scald them in boiling water to remove odor, and fish them into a dish to cool. Turn the dried hemp chips into a horizontal blade with a length of 8 cm and a width of 3 cm. (3) A piece of sea cucumber and a piece of hemp rot are put into a plate at intervals and spliced into a saddle shape, a steamed bread shape or a flower shape. Use clear soup again.