Ingredients:
500 grams of Yunnan melon.
Production method:
1. Remove the head and tail of the small melon, scoop out the core, wash, and marinate with 15 grams of salt to drain the water.
2. Add boiling water, chill it, drain the water, mix well with salt, monosodium glutamate, and sugar, then add scallion oil.
Preparation:
1. Cook the beef and slice it; slice the Laotan pickled cabbage and rinse it with water (do not dilute it too much).
2. Add red oil to the pot, add cardamom, angelica, star anise, cinnamon, cumin, dried chili pepper, Sichuan peppercorns, green onion and garlic slices, bean paste, hot pot base and stir-fry until fragrant, then add Bring the stock to a boil, add salt, monosodium glutamate, a little sugar, and Tungu Maggi fresh pepper oil to taste, then add beef, pickled cabbage, and prawns.
Preparation method:
1. Cook the broad beans until cooked, take them out and rinse.
2. Make the sauce: add appropriate amounts of soy sauce, spicy fresh dew, fresh dew, light soy sauce, and water, pat the garlic, add red oil, white sugar, and dried chili peppers, and soak the broad beans. Can.
Raw materials:
One large white goose, with a gross weight of more than 4 kg.
Preparation:
Slaughter and wash the goose, boil it, put it into a brine pot and bring to a boil over high heat, then reduce the heat to low and let it stew for 70 minutes. Remove the pot from the fire and soak for 30-40 minutes. When the goose is thoroughly flavored.
Brine:
25 kilograms of clean water, 2 kilograms of pork bones, 1 old hen, 1 old duck, 2 salted ducks, 1.5 kilograms of salted meat, 1 salted duck gizzard Kilogram, salted pork chop 2.5 kilograms.
Materials:
Raw materials:
5 pounds of flower snails.
Seasonings:
One pound of Shaoxing Huadiao wine, 20 grams of chicken powder, 100 grams of Maggi, 5 grams of sugar, 100 grams of spicy fresh dew, 120 grams of spicy fresh dew, sushi 120 grams of soy sauce, a little spicy green mustard, 80 grams of sesame oil, appropriate amounts of shallots, coriander, ginger, and fresh millet. Stir the above ingredients together and refrigerate for later use.
Preparation:
1. Rinse the snails, boil water in a pot, add a little green onion, ginger, 3-5 slices of lemon. After the water boils, add an appropriate amount of white wine, add the snails and cook Ripe (not too old).
2. Cool the cooked snails, pick them up and wash them (use a toothpick to pick out the smelly ones), remove the internal organs and then stuff them back in. Add water and a little lemon and set aside.
3. Control the water before serving and add the sauce to garnish.
Ingredients:
Ingredients:
300g duck breast
Seasoning:
15g seafood sauce , 10 grams of dark soy sauce, 50 grams of sugar, 10 grams of honey, 20 grams of oyster sauce.
Preparation:
Stir-fry onions, ginger, garlic and spices until fragrant, fry duck breast in oil, add water and seasonings and simmer for 1 hour to reduce the juice.
Ingredients:
Ingredients:
Green papaya strips, coriander, red pepper shreds
Seasonings:
11 packs of Pisces rice vinegar, 9 pounds of soft sugar, appropriate amount of MSG, dark soy sauce for coloring, 1.5 tsp of Maggi, garlic seeds, green and red peppers, and a little wild pepper
Production:
Thaw the green papaya strips in running water, put them in boiling water for 6 minutes, cool them in cold water, soak them in the prepared juice for 12 hours, take them out and add sesame oil and mix well.
Ingredients:
Ingredients:
400 grams of red radish.
Seasonings:
10g rice vinegar, 10g sashimi soy sauce, 5g sugar, 2g spicy fresh dew, 5g olive oil, 3g pine nuts.
Preparation:
Cut the radish into shreds, rinse with water, absorb the water, and serve with the juice.
Ingredients:
500g Japanese tofu, 200g fresh mutton, 30g diced winter bamboo shoots, 20g diced water chestnuts, 20g diced shiitake mushrooms, a little each onion, ginger and garlic.
Production method:
1. Add salad oil to the pot, control the oil temperature to 40-50%, put the Japanese tofu into the pot and fry (fry until it bubbles and the skin turns golden If it turns yellow), then soak it in ice water for 10 minutes, take it out and put it in a container.
2. Cut the Japanese tofu in half from the middle, take out the meat inside with a small spoon, and set aside.
3. Starch the mutton, add egg white and cornstarch, stir evenly, then put salad oil in the pot, control the oil temperature to 3-40%, add the mutton, and stir evenly with a frying spoon.
4. Heat a little salad oil in the pot, add minced green onions, ginger, garlic, and minced millet and stir-fry until fragrant, then add mutton, diced mushrooms, diced water chestnuts, and diced bamboo shoots. Stir-fry, then add a little oyster sauce, 5 grams of MSG, 5 grams of chicken essence, 10 grams of sugar, 5 grams of light soy sauce, and a little dark soy sauce to taste.
5. Put the fried mutton into the tofu bag, and tie the tofu bag with the coriander stems of boiled water.
Ingredients:
White rice shrimp, sweet green beans
Production method:
1. Put the white rice shrimp into the pot, add green onion, ginger, Boiling white wine and water, then cool down naturally.
2. Heat 1.5 tablespoons of peanut oil in the pot, pour it on the garlic sauce, add the above seasonings and mix well.
Garlic juice:
Crush 5 pounds of garlic, rinse with water until dry, half a bottle of white soy sauce, half a bottle of Guanghe white fermented bean curd, 1 spoon of chicken powder, 1.5 spoons of flavored powder , 1 spoon of sugar, appropriate amount of chicken juice