Batch prefabrication:
1, 20 kg of clean water, 250 g of dried gardenia, boiling for 10 min with low fire, and cooling to obtain gardenia water.
2. Slaughter and wash laying hens (2.5 kg each), cut them open from the abdomen, wash them, soak them in gardenia water for 10 minute, take them out and hang them in front of a fan for 12 hour.
3. Wash pig's trotters, soak them in blood, blanch them thoroughly, chop them into "mahjong tiles" and marinate them with miso soup.
4. Wash the dried chicken and apply a layer of homemade oyster sauce ointment.
5. Take a casserole, put six cooked pig's trotters at the bottom, cover it with 30g onion and 30g ginger, sprinkle 5g ginger powder, put a wrapped chicken on it, seal it with tin foil, and bake it in the oven at 220℃ 180℃ for 4 hours.
Homemade oyster sauce ointment:
Add 750g of oyster sauce, 400g of chicken essence, 300g of chicken powder, 300g of Ruikelai minced chicken, 250g of chicken juice, 1 50g of delicious juice,150g of peanut butter,1package 3A spice (15g) and 20g of chicken powder.
Production key:
Gardenia water has the function of color but not crispness, which can make roast chicken golden and beautiful and appetizing. In addition, this spice also has the effect of clearing away heat and fire.
Cape jasmine
Jiuzhuan large intestine (oil-boiled vinegar version)
Production: Shu Shuping
There are many improved versions of Jiuzhuan large intestine on the market, and Master Qi's oil-boiled vinegar version is different in material selection.
Master Qi said that now that the ingredients have changed, the production method should be adjusted accordingly. In the past, the pig intestines were very thin, and it was necessary to put the thin parts into the intestines to have the strength to chew. Now pigs have become fatter and their intestines are thicker. The first three sections are thick in texture and can hold up after cutting. You can do nine rounds of large intestine without rummaging through the closet.
In addition to the material selection requirements for the first three sections of the large intestine, Master Qi has also made many improvements in cooking, frying sugar and dusting: First, in the traditional practice, the large intestine can be cooked with water, onion and ginger, but Master Qi added eight spices and sugar colors when cooking the large intestine.
Secondly, the cooked large intestine segment needs to be quickly' accelerated' by adding hot oil, and then fired according to normal procedures, so that the surface of the large intestine segment is slightly wrinkled and hardened, and a part of fatty oil is removed, so that it does not fade and tastes better.
Thirdly, the use of "vinegar fried" sugar color, that is, white sugar under the pot, cooking vinegar and wine, the rapidly rising vinegar and wine dissolved and volatilized the greasy taste of the large intestine, making the finished dish taste more pure.
Fourthly, on the basis of the traditional "three sides" (pepper, cinnamon and Amomum villosum), Qi Shuping added "two sides"-angelica dahurica noodles and jade fruit noodles (namely nutmeg). The former has the function of removing fishy smell and foreign substances, while the latter can enhance the aroma.
Fifth, spray a proper amount of pepper oil in the middle of firing, so that with the heating and juice collection, pepper oil is completely integrated into the large intestine, and the finished dish is bright and does not fade, even if it is cold, it will not turn black.
Production process:
65438+
2. Take the large intestine and blanch it thoroughly with boiling water, then take it out and dry it.
3. Heat the wide oil under the pot to 70% heat, pour it into the intestine to quickly "promote", fry until the skin becomes hard, and pour it into a colander to drain the oil.
4. Add sugar to the pot, stir-fry until it bubbles, then add fragrant rice vinegar and wine to cook. Then add a proper amount of white sugar, stir well and boil, sprinkle with compound spice noodles, sprinkle with pepper oil, pour into large intestine, turn over, burn until the juice becomes sticky, sprinkle with pepper noodles and shake well, collect the juice with strong fire, and add cucumber strips, bitter chrysanthemum and Laba garlic.
Make icons:
1. Add spices and sugar to the large intestine of pigs and cook. Take the first three paragraphs and cut them into small pieces.
2. After blanching, add 70% hot oil to promote.
3. Stir-fry the sugar in the pan.
4. Cook the rice vinegar and wine and pour it into the large intestine.
5. Sprinkle with compound spice noodles and pepper oil.
6. Heat until the juice is thick and sprinkle with pepper.
Compound spice noodles:
Mixing Radix Angelicae Dahuricae, Semen Myristicae (Jade Fruit), Fructus Amomi and Cortex Cinnamomi Japonici in a certain proportion, and pulverizing.
Pure oil spring rolls
Production: Zheng Hongchang
This dish is an improvement on the traditional Chaozhou cuisine. Add crispy horseshoe granules, refreshing mushrooms, delicious shrimps and spiced powder to make this dish crispy and refreshing, not greasy.
Batch prefabrication:
1. Pork belly is peeled and stirred into mud. Sprinkle 5g salt, 2g allspice powder and 1g chicken powder on every 500g pork paste, and sprinkle appropriate amount of water starch and stir. Add 80g water chestnut, 80g mushroom, 60g minced leek, 60g minced leek and 50g minced shrimp, and mix well.
2. Wash and drain the pig net oil and spread it on the chopping board. Put aside the mixed pork stuffing, roll it into a strip with a cross-sectional diameter of 2 cm, and then cut it into sections of about 6 cm with a top knife.
Take food processing as an example:
Take six sections of spring flower rolls, wrap them in a layer of crispy fried paste, fry them in wide oil heated to 60% for about 1 min until the surface turns pale yellow, take them out, raise the oil temperature to 80%, then put them in spring flower rolls and fry them until golden brown, take out the drained oil, and put them in a plate filled with zongzi leaves for eating.
Make icons:
1, rolled and cut into sections.
2. The surface of the spring flower roll is covered with crispy fried sauce.
3. fry in 60% hot oil until the surface is light yellow, and then take it out.
4. When the oil temperature rises to 80% heat, put in spring rolls and fry until golden brown.