Raw materials:
500 grams of pig tail.
Seasoning:
Material A (5g of double-roasted sauce, 5g of ribs sauce and 5g of peanut butter, 5g of seafood sauce and 0g of sesame sauce, 0g of broth 1 kg, and 0g of sugar15g).
Material B (2 grams of star anise, fragrant leaves and ginger slices) and 5 grams of salad oil.
Practice:
1, change the pig's tail into a round knot, rinse it until there is no blood, and then take it out.
2. Add oil to the clean pot, add material A, add the broth to boil, add material B, and finally add the sugar color fried with white sugar according to the color, and then change to low heat until the pig tail is cooked and juice is collected, then take it out and cool it.
Flavor hand-shredded beef
Raw materials:
500 grams of beef tendon.
Seasoning:
Ribs sauce 50g, barbecued pork sauce100g, chicken rice with soy sauce 30g, thirteen spices15g, cumin powder 30g, monosodium glutamate10g, chicken essence10g, and a little sugar.
Practice:
1, marinate beef tendon with vegetarian spices and pepper salt 12 hours, then blanch in water, slice, add yellow wine, onion and ginger and steam for 20 minutes.
2, put a little salad oil in the pot, add the above spices and mix well, and bake in the oven at 200 degrees 180 degrees for 25 minutes.
Peanut with iced plum vinegar
Raw materials:
500 grams of peanuts, 5 grams of coriander powder and 6 grams of garlic.
Seasoning:
200g old vinegar peanut juice, salad oil 1 kg (about 60g).
Practice:
Heat the pan, add salad oil to heat it, add peanuts and fry until fragrant. After cooling, add old vinegar peanut juice, sprinkle coriander powder and garlic and mix well.
Old vinegar peanut juice:
Mix sugar 1 kg, iced plum sauce, Jiale fresh dew 500g each, Meijia soy sauce 250g, balsamic vinegar150g and Anji sauce 50g.
Bean with XO sauce
Raw materials:
Dragon bean150g.
Seasoning:
XO sauce, scallion oil, Weidamei, sesame oil.
Practice:
1, wash Long Ping, cut it into rhombic sections, blanch it and control the cooling.
2. Add scallion oil, Weidamei and sesame oil to the dragon beans and mix well.
3, the mixed dragon beans are stacked into three layers, and XO sauce is added to the plate and served.
Kobe beef louver
Raw materials:
500 grams of fresh beef tripe.
Seasoning:
Material A (pepper king and pepper each100g, fragrant leaves, star anise, cardamom, Amomum villosum, rock sugar and salt each 5g, dried tangerine peel 2g and soup stock 50g).
Material B (50g of sesame sauce, 30g of peanut butter, 0g of seafood sauce10g, 5g of delicious juice and 5g of sesame oil).
Material C (Meiji umami juice10g, Meiji spicy juice 8g, Zhenjiang balsamic vinegar 5g, monosodium glutamate powder 2g and white sugar 2g respectively).
Practice:
1, wash the fresh tripe and blanch it in boiling water.
2. Put the beef louver into the pressure cooker, put the material A, get angry, press it for 15 minutes, take it out and let it cool.
3. Mix materials B and C into bowls of juice respectively.
4. Change the cooked beef louver into a knife along the grain, and serve it with a bowl of juice.
Features refreshing and refreshing
Raw materials:
200g of cucumber, 5g of garlic, 2g of ginger rice12g, 6g of dried pepper and garlic powder16g, and 6g of dried pepper.
Seasoning:
3 grams of salt, sugar, baoning vinegar, light soy sauce 15 grams, and spicy oil 10 grams.
Practice:
1, peeled cucumber, sliced into hob, washed with water and ice-excited, and set.
2. Stir the dried pepper, dried pepper and minced garlic evenly, and add Hu spicy oil for later use.
3. After mixing the remaining seasonings, mix well with the mixed spicy oil and pour it on the cucumber.
Jin cheng Xiao Lu aspic
Raw materials:
Tendon meat of farmed deer150g, and orange peel with hollowed flesh of 30g.
Seasoning:
350g of pigskin frozen juice, ordinary red brine 1 kg, 3g of delicious juice and 3g of Donggu Yipin fresh soy sauce.
Practice:
1, wash the deer tendon meat, put it in red brine, bring it to a boil with high fire, change the low fire brine until the meat is soft and rotten, take it out and cut it into cubes.
2. Put the jelly juice into the pot, add the delicious juice and Donggu Yipin fresh soy sauce to taste, add the diced tendon and mix well, pour it into the orange peel, refrigerate it in the refrigerator for 2 hours, take it out and cut it into pieces. Serve.
Hewei pork knuckle
Raw materials:
A high-quality frozen pig hand.
Seasoning:
Donggu soy sauce10g, 5 g of light soy sauce, 5 g of delicious food, 0/0g of sugar10g of scallion oil. ,
Practice:
1, put the white wine in the pig's hand, boil the onion and ginger for 30 minutes, put water in the shower, remove the bone and change the knife, then put the cucumber at the bottom and put it on the plate.
2. Mix the above seasonings and pour them on the hands of pigs.
Stir-fried cabbage with scallion oil and broad beans
Raw materials:
Fresh broad beans, side dishes.
Seasoning:
Salt, onion oil, sesame oil, monosodium glutamate.
Practice:
1, fresh broad beans, and cut small dishes are blanched separately and then showered for later use.
2. Add onion oil, sesame oil, salt and monosodium glutamate to broad beans and side dishes, mix well and serve.
Home-cooked cold dishes
Skillfully mixed abalone
Raw materials:
Small abalone, purple cabbage and cucumber in Dalian.
Seasoning:
Onion oil, delicious juice.
Practice:
1, wash the small abalone, blanch it in a pot, shower, and shred the cucumber for later use.
2. Slice the small abalone slices, add shredded cucumber, scallion oil and delicious food, mix well, and serve with purple cabbage.
Green bitter gourd roll
Raw materials:
Bitter gourd 1 root, 200g yak meat with skin.
Seasoning:
600g of brine, 600g of gelatine powder, 2g of sesame oil and 2g of salt.