Private Baked Pigeon
Main Ingredients:
Pigeon 1 (250 grams)
Ingredients:
Ginger 50 grams of meat, scallions 50 grams of ginger, 100 grams of top drawer, 80 grams of sugar, 85 grams of wine, 10 grams of soy sauce, 50 grams of raw oil, Anise a little
Production:
1, the first pigeon washed, with ginger, scallions, anise, flavor a little marinade, to be turned;
2, in turn, scallions, ginger slices, anise arranged into the bottom of the pot, the three ingredients stuffed with the pigeon belly, drizzled with the secret sauce, peanut oil, Huadiao wine.
3, cover the lid, first adjusted to high heat stew 10 minutes, stewed to the lid of the pot of smoke to prove that the pigeon cooked, adjust the fine fire to continue to stew. If the time is almost up, turn around and bake for another 10 minutes, then bake for a golden color.
Wei sauce spiced meat
Main Ingredients:
Skinned pancetta.
Ingredients:
80 grams of dried plum cabbage, 50 grams of millet peppers, 10 grams of scallions.
Spices:
Anise 5g, cinnamon 5g.
Seasoning:
50g of rapeseed oil, 5g of monosodium glutamate (MSG), 5g of chicken powder, 20g of red currant rice, 50g of chorizo.
Production:
1, first of all, the skinned pork washed, reknife over water; dried plum cabbage washed, fried to taste; millet spicy reknife, fried to taste spare.
2, the spices stir-fried, add water for seasoning, put the pork, and then add red currant rice coloring, small fire boil for 30 minutes, fish out.
3, the fried dried plum cabbage bottom, the boiled meat cover, put millet pepper steamed for 1 hour can be.
Crispy Pork in Sauce
Ingredients:
300 grams of skinless pork, 18 spring pancakes, 100 grams of cucumber strips, 50 grams of shredded green onions in Beijing.
Seasoning:
75g of homemade sweet noodle sauce, 15g of pumpkin milk with stock, 5g of honey, 25g of cornstarch, 1kg of salad oil (about 50g).
Methods:
1, peeled pork washed, cut into 10 × 4 × 0.3 cm thin slices, add the milk, honey and mix well, marinate for 20 minutes to taste.
2. Add cornstarch to the flavored pork and mix well, place in a ventilated area to dry, seal with plastic wrap, and place in the refrigerator for 4 hours.
3, guests order, directly into the frozen meat into the 50 percent heat of the salad oil, low-fire dipping and deep-frying until the meat is ripe, fish out; to be the oil temperature rises to six or seven percent of the heat, and then put into the pork slices, dipping and deep-frying low-fire until the meat is crispy, take out the oil control, put into the plate with cucumber strips, shredded green onions, sweet noodle sauce, and steamed spring pancakes on the table to eat rolls.
Homemade Sweet Sauce:
500 grams of sweet sauce, 150 grams of sugar, 50 grams of sesame oil, mix well, put into a container, cover the plastic wrap on the cage on the high heat and steam for 40 minutes, then remove the mix into the 50 grams of honey can be adjusted.
Key Points:
1, air-drying the meat is mainly to remove excess moisture and oil, so that the meat can be crispy after frying. Air drying time should be about 12 hours, winter to slightly longer 2 hours or so.
2, air-drying and then frozen first, to facilitate the production and storage of large quantities, and secondly, in order to make the finished product after frying more loose, crispy texture.
Bean Curd in Golden Soup
Ingredients:
High-quality organic soybeans, spinach, eggs, shrimp.
Seasoning:
Golden broth, salt, starch.
Preparation:
1, spinach washed and boiled, squeezed into juice, add the egg liquid, soybeans together with broken, filtered slag.
2, green soy milk with salt to mix, into the steamer for 20 minutes, remove, reknit into tofu block, simmer in golden soup for 10 minutes, fish out and plate.
3, shrimp boiled, placed on the tofu, dripping golden soup can be.
Production key:
Steaming tofu can not be more than 20 minutes, too long, the finished product inside the honeycomb eye, affecting the appearance and taste.
Wine, five-spice powder, shrimp oil, sugar
Directions:
1, pork pork in a pot of boiling water until five minutes cooked, then fish out, cooled and cut into thick slices for use. Another light cake baked, each from the center to split a slit (not separate).
2, the pan put a little salad oil hot, first into the ginger rice fried a few times, and then the red bad and pork slices together in the pan sautéing, adding wine, five-spice powder, shrimp oil and sugar, mixed with fresh broth boiled, and then turn to a small fire simmering until the pork is soft and cooked and the soup is thick, a little monosodium glutamate can be out of the pot.
3, the simmering pork into the light cake, plate can be served.
Features:
This dish is also known as "light cake bad meat". The light cake is a traditional specialty of Fuzhou, which was used as dry food for scholars when they were rushing to take examinations in ancient times, and it is also used as a kind of offering by people in Fuzhou when they sweep the graves on Qingming Festival every year. It is said that this cake was the dry food for Qi Jiguang when he was marching to kill Japanese invaders. The "light" of the light cake refers to the shape, color and other surface characteristics of the cake, but also implies that the cake originated from Guangzhou, and also has the meaning of remembering General Qi. Now Fuzhou people make light cake, have been used to the surface of the cake biscuits sprinkle sesame seeds to increase the flavor.