Griddle Rabbit
Ingredients: Rabbit, a little ginger, a little green onion, a little garlic, a little pepper, a little star anise, appropriate amount of onion, appropriate amount of cucumber, appropriate amount of lotus root, appropriate amount of watercress, two wattle strips A little
Method: 1. Cut the rabbit into small pieces and marinate it with salt for half an hour, then fry it in oil to dry out the water.
2. After the rabbit is fried, pick it up and stir-fry the seasonings. First stir-fry the watercress and tempeh. When the flavor comes out, add ginger, onion, garlic, dried sea pepper, pepper and star anise, and stir-fry for a while. , the flavor comes out after frying.
3. Add the rabbit and stir-fry for a while. When the rabbit is flavored, you can add the two wattle sticks and stir-fry.
4. Fry a little longer so that the spiciness of the two wattle sticks can come out and enter the rabbit.
5. When the pot is about to start, stir-fry the vegetables. Just stir-fry a few times and it’s done.
Griddle pot spicy duck head
Features:
Griddle pot spicy duck head (Griddle pot duck head hot pot) is a new type of hot pot that has become popular all over the world in recent years. The variety has the characteristics of rich taste, crispy and spicy taste, soft texture without losing its shape, etc. It can be divided into mildly spicy, medium spicy, medium spicy, high spicy and other flavors, and can be eaten as a special dish. , and can also appear as a hot pot base. Guests can also prepare various meat and vegetable ingredients according to their own preferences to increase the dining atmosphere.
Ingredients:
3 duck heads (take 3 as an example), 150 grams of lettuce, 100 grams of sweet potato starch, and 8 grams of coriander.
Seasoning:
1 pot of homemade duck brine, 6 grams of rice wine, 12 grams of salt, 10 grams of special spicy sauce, 30 grams of special cooking oil, 6 grams of Pixian bean paste, soaked 6 grams of chili pepper, 4 grams of chicken essence, and 4 grams of MSG.
Stir-frying of special spicy sauce:
Add 100 grams of butter, 100 grams of rapeseed oil, and 50 grams of lard into the wok until it is 40% hot, then add Chongqing-produced " Shaer" brand spicy sauce, stir-fry over low heat for 10 minutes.
The production process of special cooking oil:
(1) Combine various spices (2 grams of lemongrass, 2 grams of lingcao, 3 grams of Luo Han Guo, 4 grams of cumin, geranium leaves 2 grams, 4 grams of cumin), soak in water for 1 hour, remove and cut into pieces.
(2) Heat the pot over high heat, add 500 grams of rapeseed oil, stir constantly, refine the rapeseed oil, heat to 90% hot, turn off the heat, and pour in 250 grams of salad oil. When the oil temperature drops to 40% hot, add 30 grams of scallion segments, 10 grams of ginger slices, and 4 grams of lithospermum. Fry the onion and ginger until the lithospermum is dry and the lithospermum takes on color. Then use a drain to remove the onion. Ginger, comfrey.
(3) When the oil temperature drops to 30% hot, add 30 grams of glutinous rice cake chili pepper, fry it briefly, wait until the chili pepper floats, add spices, stir-fry slowly for about 6 minutes, then add Dahongpao 15 grams of Sichuan peppercorns, stir-fry slowly for 2 minutes, add 6 grams of rice wine, stir-fry over medium heat for about 20 minutes (at this time, the color of the oil will be clear, the red color will increase, and the aroma will come out), then add 50 grams of chili noodles, stir-fry evenly, and heat for 2 minutes Turn off the heat, let the oil cool down naturally, remove from the pot, put it into a basin, cover and simmer for 12 hours. Use an oil drain to break out the spice residue from the stewed oil to make special cooking oil.
Griddle beef tendon jelly rolls
Features: red and shiny, spicy and soft.
Ingredients: 150g beef tendon, 150g homemade jelly rolls, 30g shredded onions, 50g scallions.
Condiments: 30g Lee Kum Kee spicy sauce, 5g oyster sauce, 5g light soy sauce, 6g sugar, 10g Huadiao wine, 3g chicken powder.
How to make homemade jelly rolls: 150 grams of cornstarch, 50 grams of clear noodles, 100 grams of low-gluten flour, add 400 grams of water and stir into a paste; heat a non-stick pan (do not add oil), Pour in the prepared batter, spread it out (the thinner, the better), bake over low heat until solidified into a cake, take out and roll into a roll, steam over high heat in a steamer for 4-5 minutes to finalize, take out the knife and use.
Preparation method:
(1) Boil the beef tendons in water, add salty red brine and bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour until the flavor is absorbed. Take it out and set aside.
(2) Roll the jelly into boiling water and blanch (take it out immediately after the water boils. If the time is too long, the jelly roll will easily fall apart) and set aside.
(3) Heat the bottom oil in the pot, add the scallions and spicy sauce and stir-fry until fragrant. Add the beef tendons, jelly rolls, 100 grams of stock and the remaining seasonings and cook for about 8 minutes to make it soupy. The juice is thick.
(4) Stir-fry shredded onions in another pot, pour into a dry pot, add the cooked beef tendon jelly rolls, heat in a clay pot until fragrant, and serve.
Making keys:
1. Do not overcook the jelly rolls after placing them in the pot, otherwise the jelly rolls will taste sticky and lose their elasticity.
2. Be sure to use a non-stick pan when spreading the jelly.
Griddle veal
Features:
Slightly spicy and fragrant, the beef is elastic and has a strong taste.
Ingredients:
350g veal with skin, 30g millet chili, 50g chili pepper, 50g garlic, 200g onion, 10g ginger slices.
Seasonings:
100g homemade spicy red butter, 20g Lee Kum Kee oyster sauce, 5g Maggi, 2g chicken powder, 5g sun-dried soy sauce (bulk soy sauce), 0.5g of white sugar, 1g of cumin powder, 0.5g of Shisanxiang.
Homemade spicy red butter:
2.5 kilograms of butter, 50 grams of cumin, 6 grams of aniseed, 500 grams of green onion and ginger, and 200 grams of chili powder. Heat the butter, add cumin, aniseed, green onion and ginger in sequence, finally add chili powder and simmer for 15 minutes, then break into pieces.
Production method:
(1) Wash the veal and marinate it in white brine.
(2) Cut the beef into half-centimeter thick slices. Heat oil in a pan over high heat. Add butter over medium heat. Add ginger slices and sauté until fragrant.
Dice rice and pepper. Cut the pepper with a diagonal knife, slice the onion, smash the garlic, add beef and oyster sauce, Maggi fresh, chicken powder, soy sauce, sugar, cumin powder, thirteen spices and stir-fry for 1 minute, put it into a pot with onions. It’s OK.
Technical key:
1. Beef should be veal with skin. The veal meat is tender and will be chewier when cooked with skin.
2. When marinating beef, use white brine. In addition, add a certain amount of dried chili pepper and cumin powder to the white brine to make the beef taste stronger and remove the beef taste.
3. Add celery and stir-fry until fragrant, then add marinade to braise the beef together. The celery can cover up the taste of the beef and at the same time add fragrance to the beef.
4. When marinating, do not overcook it. It is better to pierce it with chopsticks, otherwise the meat will become too old to chew.
5. Choose extra spicy millet peppers so that the fried dishes taste spicy.
6. Add sun-dried soy sauce instead of dark soy sauce. Sun-dried soy sauce has a stronger flavor and tastes more delicious.