One, casserole donkey meat
Dish Category Original stew
Seasoning Type Savory
Main Ingredients: donkey meat 300 grams of cabbage 400 grams of frozen tofu 200 grams
Ingredients: chives 15 grams of preserved bean curd (red) 20 grams
Seasoning: Salt 6 grams of wine 6 grams of chili oil 2 grams of green onions 15 grams of cilantro 15 grams
Seasoning: salt 6 grams of wine 6 grams of chili oil 15 grams of cilantro
< p>Taste: Mellow and flavorful soup with milky color.Method of preparation
1. donkey meat sliced;
2. cabbage head cut into pieces;
3. frozen tofu cut into strips, blanched in boiling water;
4. soy sauce tofu with boiling water to blend into preserved milk sauce;
5. shallots chopped;
6. cilantro minced;
7. a casserole with a cabbage head, frozen tofu on the bottom. head, frozen tofu bottom, cut the donkey meat neatly into a bridge, add milk broth, stew on the fire open;
8. Add salt, monosodium glutamate, cooking wine, turn the fire to cook for about 30 minutes;
9. chives, soy sauce tofu sauce, minced scallions, minced cilantro, chili oil divided into small bowls for spare;
10. casserole to the table, the ingredients with the casserole on the table, according to the individual eating The first thing you need to do is to make sure that you have the right ingredients and that they are seasoned to your liking.
Two, taro donkey meat casserole
Dish category original stew
Seasoning type savory
Main ingredient: donkey meat 400 grams
Ingredients: 200 grams of taro
Seasoning: salsa 20 grams of garlic (white) 15 grams of green onions 25 grams of ginger 25 grams of vegetable oil 15 grams of wine 15 grams of starch (corn) 5 grams of soy sauce 10 grams of salt 2 grams of taste 1 gram of essence. g salt 2 g monosodium glutamate 1 g
Taste Salty and flavorful.
Methods
1. cut donkey meat into cubes;
2. peel the skin off the taro, cut into cubes;
3. wash the garlic;
4. donkey meat into a pot, add boiling water to cook, fish out rinsing clean;
5. put the oil in a pot to heat up, put in the salsa sauce, garlic, donkey meat, green onion, ginger and sauté to get the flavor;
6. Cook cooking wine, soy sauce, put the donkey meat and other into the pot pot, pour boiling water, and then add refined salt, monosodium glutamate, change to a small fire slow cooker;
7. When the meat is cooked and rotten, put the taro pot rotten, thickened with water starch can be.
Three, donkey congee
Cuisine Category Cook
Seasoning Type Savory
Main Ingredients: Japonica rice 60 grams of donkey meat 150 grams
Seasoning: 10 grams of edamame beans 5 grams of green onions 5 grams of ginger 5 grams of rice wine 8 grams of salt 3 grams of each moderate amount
Method of Preparation
1. donkey meat washed, diced;
2 . . polished round-grained rice, soaked in cold water for half an hour, fished out, drained;
3. take the pot into the cold water, diced donkey meat, edamame, ginger, cooking wine, with a high fire to boil;
4. add round-grained rice, and then simmering and cooking until the donkey meat is cooked;
5. sprinkle with chopped green onion, seasoned with salt can be. 30g green onion
Taste This meat is reddish in color, soft and glutinous, salty, fresh and strong, mellow and fragrant, suitable for wine and rice.
Method of production
1. clean donkey meat with water, and then soak for 5 hours;
2. put the soup pot on the fire, fill with water and boil, put the soaked donkey meat blanch, and then put into the cool water to cool;
3. put the pot on the fire, add rock sugar stir-fried to the golden red color, into the water, soy sauce, refined salt, cooking wine boiling, beat off the froth;
4. and then add the ice sugar fried until golden red, into the water, soy sauce, refined salt, cooking wine boiling, beat off the foam;
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4. and then add the red currant rice boiled red water and hawthorn slices;
5. pepper, cardamom, grass berries, cinnamon, Angelica dahurica, big material into a gauze bag tied mouth, with the pot;
6. and then add green onion, ginger, boiled and cooked for about 3 minutes;
7. and then the donkey into the donkey, and then with a strong fire, skimming off the froth, and then stewed and burned with a medium flame for 3.5 hours, until crisp and rotten 3.5 hours, until crispy;
8. and then take out to cool, you can change the knife slicing plate food.
Five, blanch donkey meatballs
dish classification blanch
Seasoning type flavor
Main ingredient: donkey 300 grams of pork (fat) 150 grams
Instructions: 100 grams of greens fungus (water) 30 grams of eggs 75 grams
Seasoning: 20 grams of onion, ginger, 10 grams of wine 10 grams of starch (peas) 10 grams of salt 3 grams of MSG 2 grams of pepper 3g MSG 2g pepper 1g sesame oil 5g
Taste Donkey meatballs are fresh and tender, vegetables and fungus are crisp and refreshing, and the meatball soup is refreshing and delicious.
Method of production
1. Onion and ginger washed and crushed with cooking wine and the right amount of water to take the juice, that is, into the onion and ginger water; fat meat minced; donkey meat minced into a fine mud, plus onion and ginger water in one direction and stirred vigorously, and then add the fat minced meat, eggs, dry starch, salt, monosodium glutamate, pepper and stir.
2. small vegetable heart sliced into two halves, with fungus with boiling water blanch out.
3. Spoon with broth, donkey meat filling down into 2 cm diameter balls, blanch with slow fire, add bok choy, fungus boil, add seasoning, dripping sesame oil into.
Six, five spice smoked donkey
Cuisine Category Smoked
Seasoning Type Five Spice
Main Ingredients: Donkey 2000 grams
Seasoning: Soy Sauce 200 grams of salt 30 grams of peppercorns 5 grams of star anise 5 grams of cinnamon 5 grams of fennel seeds [fennel seeds] 3 grams of nutmeg 5 grams of ginger 7 grams of Pericarp 5 grams of shallots 70 grams of ginger 40 grams of sugar 100 grams of Fragrant oil 60g
Taste The color is red and moist, the flavor is delicious.
Method of preparation
1. Wash the donkey meat and cut it into 500 grams of pieces, soak it in water for 8-10 hours and then remove it from the water.
2. Put the above seasonings (except sugar, sesame oil), with 2000 grams of water into the pot, after boiling skimmed off the froth, into the donkey meat, then boil and move on a small fire, continue to cook until the donkey meat is cooked through the salvage, set on the grates.
3. smoked pot when hot, put sugar, put on the donkey meat on the grates cover tightly, smoked 3-4 minutes, the smoked pot off the fire, and then simmer for 4 minutes, take out the donkey meat, coated with a layer of sesame oil, change the knife yards plate is complete.
Seven, donkey meat dumplings
Cuisine Category Boiled
Seasoning Type Original
Main Ingredients: Wheat Flour 400 grams of 400 grams of donkey meat 400 grams of fat 750 grams of pork
Ingredients: 150 grams of green onions 5 grams of ginger
Seasoning: 10 grams of liquor 20 grams of soy sauce 3 grams of salt 3 grams of pepper 3 grams of sesame oil 40 grams of oil
Preparation method
1. Knead the flour with cool water to form a dough, divide the dough into small pieces, and then roll it into a suitable size dumpling skin and set aside.
2. Wash green onion and ginger separately and chop them.
3. Donkey meat and fat meat together with finely chopped, and then add all the seasoning flavor (wine, soy sauce, salt, black pepper, sesame oil) together and mix well.
4. Add chopped green onion and ginger and mix well to make the filling.
5. Wrap each gyoza skin with the appropriate amount of filling and shape into gyoza.
6. Pour the appropriate amount of water into the pot to boil, put in the wrapped dumplings, cook until all floating when adding a small amount of cold water, and when it boils again, fish out and serve on a plate can be.
Eight hand-torn donkey meat
Raw material: donkey meat 800g. Tea tree mushrooms 100 grams. Vegetable oil 1000 grams (consumed 50 grams), 3 grams of refined salt, 6 grams of monosodium glutamate, 4 grams of chicken essence, 3 grams of soy sauce, 20 grams of cooking wine, 15 grams of chili sauce, 10 grams of oyster sauce, 15 grams of ginger, 10 grams of dried peppers, 20 grams of green onions, star anise, cinnamon 4 grams, 10 grams of red oil, 50 grams of fresh soup. -Specialties: Tender, fresh and fragrant, slightly spicy.
Operation:
1, wash the donkey meat, chopped into large pieces, into the pot of boiling water to blanch, to remove all the blood, and then into the pressure cooker, add scallions, ginger, anise, cinnamon, cooking wine, on the fire pressure for 10 minutes until soft, remove the bone to take the meat, sprinkle the shredded; the whole dried pepper shredded.
2, the tea tree mushrooms soak, squeeze out the water, into the pot to fry dry water, and then add vegetable oil, salt, monosodium glutamate, pepper, fresh broth slightly simmering to taste, loaded into the dry pot.
3, the net pot on a high flame, put vegetable oil, burned to 60% heat, down into the donkey silk slightly fried dry, poured into the funnel to drain the oil.
4, the pot to stay in the bottom of the oil, under the ginger, dried pepper wire fried incense, and then add rabbit shredded meat, put salt, monosodium glutamate, chicken essence, oyster sauce, soybean paste, spicy chili pepper sauce fried well, add fresh soup, a little simmering taste, dripping red oil, loaded into the pad with tea tree mushrooms in the dry pot can be seasoning ratio and donkey proportion can be compared to the increase
nine Pingxiang donkey
Methods: 1, donkey blood rinse wash
2, cooked and cooled dry after slicing standby.
3, net pot of boiling oil 4 mature into the ginger and garlic, dry chili pepper stir fry, put the donkey meat, add wine, into the original donkey soup, and then put the salt, monosodium glutamate, sugar, pepper, soy sauce, burn 2-3 minutes can be, from the pot on the plate, the following pad a little parsley, poured on their own adjusted secret sauce, pouring the dry chili pepper angle that is into the donkey meat is beautifully known as the "heavenly dragon meat underground The donkey meat is known as "dragon meat in the sky and donkey meat on the ground".
Ten Changzhi preserved donkey meat practice
Raw material recipe:
Fresh donkey meat 250 kg salt 1.5 kg sand nuts 165 grams cardamom 165 grams cloves 165 grams of Bib 85 grams of strawberry 85 grams of cinnamon 85 grams of ginger 85 grams of peppercorns 325 grams of Angelica dahurica 85 grams of chenpi 85 grams of grass cardamom 85 grams of Chinese spices 325 grams of fennel 325 grams of cinnamon 85 grams of sandalwood 85 grams of schizandra. 85g hawthorn 85g schizandra 85g broad woodruff 85g red knockout 85g nutmeg 85g.
Making method:
(1) The raw material for making bacon is fresh meat of donkey, horse and mule, and donkey meat is better. Cutting meat according to the parts of the meat into the front elbow, back elbow, forearm, back pier, Yuanbao bone, ribs, tendons, waist ball, belly compartment skin, etc., along the seam of the meat of each part of the meat cut into 1 to 2 kg of meat, soaked in water for 12 hours.
(2) washed and put into 90 ℃ pot of water, add seasoning (every 15 kg of raw meat plus 35 grams of pepper, 35 grams of dashi, 35 grams of fennel, 300 grams of salt), rolling boil 3 to 4 hours. 3. out of the pot to cool the meat in order by part into the casserole containing old soup, on the pressure of small stones, stewed for 12 hours (during which the soup is constantly added) can be out of the pot.
Introduction:
Preserved donkey meat is a traditional food in Changzhi, Shanxi Province, which has been famous in Jinnan since the late Ming and early Qing dynasties, and has been sold to Beijing, Tianjin, Nanjing and other cities in the north and south. It is also known as the "Three Treasures" of Lu'an (Changzhi is the ancient Lu'an Prefecture), together with the local cold noodles and crispy burnt meat.
Product characteristics:
Bright color, tender meat, fragrant and delicious, taste pleasant, fat is not greasy, thin is not firewood, is a delicious meal with wine. Because of the cooking to add one or two dozen kinds of herbs and seasonings, so the finished product is easy to store, and certain diseases have a certain curative effect and tonic effect.
Eleven recipe name: five spices sauce donkey meat
Cuisine: home cooking
Manner: smoked
Flavor: savory
Type of dish: hot
Method of production: raw materials
1000 grams of donkey rib meat.
Seasoning
200 grams of soy sauce, 30 grams of sweet flour sauce, 5 grams of refined salt, 7 grams of sugar, 10 grams of green onion, 10 grams of ginger, 2000 grams of fresh soup. 1 spice bag (containing 5 grams of pepper, 3 grams of star anise, 5 grams of cinnamon, 3 grams each of cloves, sand nuts and angelica dahurica).
Practice
1, wash the donkey meat, cut into 4 pieces, blanch in a pot of water, fish out and cast cool.
2, the pot into the fresh soup, add soy sauce, sweet flour sauce, refined salt, sugar, green onion, ginger, spice packets, boil 20 minutes into the sauce soup.
3, the donkey meat into the sauce pot, large fire boil, skimming foam, change the small fire sauce until the donkey meat crispy fish out, set in the smoked grates.
4, will be smoked pot hot, sprinkle sugar, smoked 2 ~ 3 minutes out, brush with sesame oil that is completed.
Replacement of materials
Can be replaced by beef, called beef in sauce.
Flavor Changes
The seasoning packet adds five spice leaves, sannay, grass nuts, licorice, and is called Eight Treasures Donkey Meat in Sauce.
Twelve sauce donkey meat ingredients:
Main ingredient: 500 grams of donkey meat
Supplementary ingredients: 200 grams of tofu (north),
Seasoning: 50 grams of salt
Sauce donkey meat characteristics:
There is a strong sauce flavor, but also seems to have a salty salmon flavor, very palatable. It is very convenient to serve with wine and rice.
Sauce stained donkey meat practice:
The donkey meat cooked and cut into thin slices, cut cooked donkey meat slices, salted (preferably with fine salt, is about 15% of the amount of raw donkey meat can be), a little monosodium glutamate mixing, to be cooled donkeys, put into a gauze bag, tie the mouth, and put in the sauce tank stained for 8-10 days can be eaten, such as cold days, can be stained for 15 days or so, to the donkey through the soy sauce flavor. The donkey's meat will have the flavor of the sauce.
The first step: Poria donkey bone soup
Donkey bone soup just one end on the nose to smell the aroma, the soup color is light brown, but rich bottom, the soup has a thin layer of gelatinous surface. According to reports, the donkey bone soup is mainly used donkey's head and feet part, coupled with Poria and other materials together into a pot. In order to be able to provide normal for the meal market old fire soup, the new congee city chef every morning at 7 o'clock to open the pot, until the lunch meal market has been boiled. Tu Fu Ling clears heat and protects the liver, removes dampness and protects the stomach, and with the aroma of donkey meat, it tastes smooth and rich and is very flavorful.
Touching such a good soup, of course, can not ignore the soup dregs. The dregs of donkey bone soup are delicious, for example, donkey tendon is usually not easy to boil rotten, but the donkey tendon we ate was rotten and soft, with bone flavor, melt in your mouth. Donkey meat also has a strong meaty flavor, different flavor from other meat, but not stinky at all.
Poria donkey bone soup
The second step: eating donkey parts
Different parts of the donkey have different ways of eating, such as donkey brisket meat is the most fresh and smooth, used to do white cuts do not waste; donkey bone is not easy to taste, it is used to braise; the most classic is the XO sauce popping donkey intestines.
Donkey meat is fresh and natural how to do good, but the stink is not easy to remove, especially the white cut practice, there is no other ingredients, the stink of donkey meat is very easy to emit, affecting the whole dish. Remove the stink, the new congee city has a wonderful method, is the fresh donkey meat to take, we tried to eat that day is the most elastic donkey meat, with herbs soaked, and then add the old chicken, southern ginger, star anise and sesame leaves rolled, and then put into the refrigerator freezing, commonly known as the "over the ice", the thermal expansion and contraction of the meat can be made firm and elastic. White cut donkey meat on one end, you can see the slice is full, keep two points skin eight points meat, bite down, donkey skin teeth, smooth, donkey meat tender, if dipped in a little soy sauce or mustard oil, more flavor.
The red-hot donkey bone is a good dish for dinner. Selection of donkey ribs, with horseshoes, garlic, bamboo, ginger and other fire text into, rich juice, meat firm, first cooked and then use the material fire text for ten minutes. Especially the bean curd bamboo, which permeates the flavor of donkey bone, very delicious. Donkey intestines directly and celery, garlic, Dutch beans and other fried, add fragrant XO sauce fried, each donkey intestines are soft but not tough.
Third step: donkey hot pot
The hot pot pot base is boiled with five-fingered walnut, fragrant and creamy, and the effect of clearing away heat, hit the hot pot does not get on fire is the reason. Hot pot pot ingredients are relatively rich, but also can not be separated from a donkey word. Separately, donkey meat, donkey miscellaneous and donkey blood.
Thirteen milk sauce donkey meat casserole practice and preparation method details
Cuisine and efficacy: heart toning recipes liver toning recipes qi toning recipes menopause recipes Craft: stew
Materials for the preparation of milk sauce donkey meat casserole:
Main ingredient: donkey meat 400 grams
Substance: goji berry 3 grams
Seasoning: 10 grams of onion, ginger 5 grams, aniseed. Ginger 5 grams, anise 3 grams, 10 grams of coriander, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 10 grams of cooking wine, 2 grams of pepper, 10 grams of sesame oil
Milk donkey casserole practice:
1. Donkey meat and 200 grams of donkey bones washed with clean water.
2. Put the cleaned donkey meat into a big pot, add onion, ginger and Chinese cooking ingredients until the meat is rotten. The bones are cooked until the soup is as white as milk.
3. Donkey meat sliced, cilantro washed and chopped.
4. Pour the bone broth into the pot, put the donkey meat slices to boil, add refined salt, monosodium glutamate, pepper, cooking wine, sesame oil, parsley minced, goji berries that is.
Health tips
This soup has the effect of soothing the liver, nourishing the heart and calming the mind. It is suitable for the treatment of sadness, sadness and desire to cry, disorders of the mind and menopausal syndrome.
Food Compatibility
Lycium barbarum: Lycium barbarum is generally not suitable and too much tea warm tonic such as cinnamon, red ginseng, jujube, etc. **** with food.
Donkey Meat Fondue :Fondue used for the surface of the dead surface, knead the surface, take the appropriate amount of kneaded into a small steamed bread like dough, and then rolled into a round with a rolling pin, put into the pan to cook, the temperature can not be too high. When the hibachi is basically cooked, put it into the stove under the pan, which is specially made to hold the hibachi on the sides. In this way, the fire roast is exposed to higher temperatures without being exposed to an open flame. In a short time, the outside of the teriyaki will have a crispy outer layer, which is very crispy in the mouth. If it is left over from the last meal, the skin will become soft after a long time, which is not only unpalatable, but also has a raw oil flavor. In addition, the Baoding Su family gold cake used for fried, golden color, crispy and delicious, with this kind of burnt sandwich donkey meat has a special flavor. Good Taste has discovered a new technique of sandwiching donkey meat with a large cake, which is also very tasty to eat.
Donkey meat, must choose Caohe donkey, meat quality is the best. It will be brined with a variety of spices prepared by a unique secret recipe, with a strange flavor. Then it is chopped on a special vegetable pier, which is usually round, high all around and concave in the center, like a shallow funnel. In the process of chopping meat, if the guests request, will also be special green chili pepper cut into the donkey meat, but donkey meat barbecue must not add cilantro, otherwise it will cover the donkey meat of the right flavor. In addition, if the guests have requested, will also add some donkey sausage, sausage for the donkey's intestines, brining unique flavor, some people can not accept its special flavor, but there are also many people like. Finally, from the side of the pot has been simmering on a small fire, a spoonful of donkey soup, poured on the meat, and then nimbly cut open the side of the roast, the meat, intestines and soup stuffed into the side of the roast. A fragrant donkey meat roast is ready.
Fourteen donkey soup:
Raw materials: 500 grams of donkey meat, 25 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate (MSG), 10 grams of green onion, 10 grams of ginger, pepper water, lard, each a little.
Production:
1. Wash the donkey meat, blanch through the pot of boiling water, fish out slices.
2. hot pot add a little lard, onions, ginger, donkey meat with the pot, stir-fry until the water is dry, cooking wine, add salt, pepper water, monosodium glutamate (MSG), injected into the appropriate amount of water, boil until the donkey meat is cooked, pick off the onions, ginger, pot that is.
Operation key: donkey meat under the boiling water pot to blanch through, otherwise there is an odor.
Fifteen farmhouse donkey casserole method:
Raw materials: donkey 500g, millet 400g, carrots 150g, onions 50g, onions, ginger, green pepper, parsley, sesame oil, salt, each appropriate amount. Green peas 100g, a little vinegar.
①Donkey meat cut into small thick slices. Millet washed clean. carrots h cut into 0.3 cm square dice. Green peas washed. Ginger finely chopped. Dice the onion. Wise cut into green onions are spare.
② pot hot and add soybean oil burned to smoke when the next donkey meat slices stir fry constantly. Ho... Fresh donkey meat flavor comes to the nose. This time to add ginger stir fry a few times. Then put in the onion and green peas continue to stir-fry. At this point you will smell the donkey meat and the ingredients of the mixed platform flavor.
4 slices of meat stir-fried to the color of white add carrots and then stir-fried for a while. Add hot water (so that the donkey meat does not return to life). The amount of salt is withdrawn. This time in front of us is a pot of colorful soup. Then put the panned millet into the water. Stir well and then put the lid on the pot (soup from the surface of the rice about 3 cm) with a small fire jing 25 minutes or so. A pot of fragrant rice is ready.
4 in the process of stewing rice, the cilantro cut 0.5 cm long section. Wash and deseed the peppers and cut them into fine pieces. Mix in salt, vinegar and sesame oil with the scallions.
⑤ After the rice is stewed. Golden color. Colorful bloom. With a small cold dish. The flavor is especially good.
Sixteen donkey meat buns production method
Raw materials equipped with:
cooked donkey meat, donkey oil, vermicelli, green onions, chives and peppercorns, seasonings, spices, cinnamon, ginger, salt, soy sauce, sesame oil, thirteen spices, white flour baking powder, yeast powder.
Method of production:
1) soften the vermicelli Put the pan with onion and ginger, donkey oil, salt, soy sauce fried to taste.
②Pour the vermicelli to the board. Plus chopped donkey meat. Sprinkled with pepper, 13 spice powder, sesame leaves, cinnamon, chives, chives, small green onions and mix well into the filling.
3 with flour plus baking powder, yeast mix well. Use water (hot in winter, warm in spring and fall, cool in summer) and form a dough. Knead the long strip, roll out a number of dosage. One by one rolled into a skin and wrapped into the filling. Raise the chrysanthemum petal type closure (a bun 1.0 grams). Place in a cage drawer with high heat boiling water steam 20 minutes to eat.
Seventeen donkey meat new way to eat
Information: fresh donkey meat, parsley, dried chili.
Operation:
1, donkey meat blood wash, add brine cooking 40 minutes to cook.
2, cooked and cooled dry after slicing standby.
3, the net pot of oil 4 mature into the ginger and garlic, dry chili pepper stir fry, put the donkey meat, add wine, into the original donkey soup, and then put the salt, monosodium glutamate, sugar, pepper, soy sauce, burn 2-3 minutes can be, from the pot on the plate, below the pad a little cilantro, poured with their own blend of secret sauce, pouring dry chili pepper angle into it.
Eighteen raw donkey meat of a variety of new ways to eat,
1) to do the balls: the donkey meat minced, per kilogram of donkey meat with an egg, starch 20 grams of salt, MSG, ginger froth, stirring evenly into the same size and dumplings into the boiling water after a fine fire to cook
2) to do dumplings: donkey meat and cabbage, celery, cloud beans with the best, and other dumplings, the practice is the same
3) donkey meat: donkey meat and cabbage, celery and cloud beans with the best, done after the steam to eat or do water fried buns
4) boiled to eat: there are two kinds, one is a slice of boiled donkey meat cut into thin slices of meat with water to wash away the blood froth, put into a pot with a small amount of oil and stir fry for a while in the addition of water to cook, cook for about twenty minutes. The second is a large piece of cooking, the donkey meat with water to wash off the meat in the blood foam, into the pot of steady fire cooking 3 to 4 hours. Seasonings are now eaten and adjusted, green onions, parsley, salt, do not need to add monosodium glutamate (family or with the recommended first method)
5) fried to eat: the donkey meat cut into thin slices of water to wash away the meat in the blood froth, put into the pot fried frying and frying the same method
nineteen donkey yellow noodles
yellow noodles pliable pulling, the production of exquisite, thin as the dragonsbeard, long as the golden thread, discretionary food, the flavor of the overflowing mouth. Watching the master in action alone is a rare artistic treat. Master hands dance dough when the face pulled into a long strip, sometimes rotating into a twist-like, like a juggling act, seven, eight pounds of dough in a while into a handful of very thin noodles. After cooking, the yellow noodles have a bright yellow color and are sinewy. Fished out and placed in a large bowl, with a layer of fried sauce marinade made from fungus, diced donkey meat, chili peppers and tomatoes sprinkled on top, it is appetizing to eat and removes greasiness, clears away heat and relieves vexation, and gives you a big appetite.
Sauce donkey meat production method: choose hygiene, fresh donkey meat
divided into four categories of neck meat, foreleg meat, rib meat and hind leg meat, divided into two kilograms of small pieces, first soak in water to remove the blood cleaning, and then under the pot of micro-boiling in addition to the fishy, and then put into the preparation of seasoning marinade pot with a slow-fire brine cooking for 3 to 4 hours, so that the seasoning into the meat, the sauce cooking and the taste of the sauce donkey meat. According to personal preferences and the number of food, choose different categories of sauce donkey meat, cut into walnut size, 3 ~ 4 mm thick slices of meat, neatly into the plate, on the fresh green cilantro to be embellished with a plate of color and flavor, unique sauce donkey meat is ready, according to personal taste and garlic and prepared chili peppers, water vinegar, soy sauce to be prepared to jiao juice to be eaten.
Twenty cabbage and fan stewed donkey meat
Do:
Cabbage, fan blanching pad in the bottom of the pot, donkey meat cut into slices on the cabbage, fan, and then add chicken broth, Shaoxing wine stewed to donkey meat crispy, seasoned with salt, monosodium glutamate that is complete. Tips: the cabbage should not be too rotten. It is best to use the original donkey soup.
Tips:
Donkey meat - also known as Mo Li meat, donkey meat. There is a proverb that says "dragon meat in the sky, donkey meat on the ground", which describes the beauty of donkey meat. Donkey meat is tender and far from being comparable to beef and mutton, and has the ability to replenish qi,... All Donkey Meat Recipes
Vermicelli - also known as vermicelli, vermicelli, fine vermicelli, thread vermicelli, silk vermicelli, ancient name of soi vermicelli, vermicelli, lappi. There are many varieties of vermicelli, such as mung bean vermicelli, broad bean vermicelli, and more starchy vermicelli. ... All powder recipes
Twenty-one cinnamon donkey meat
Raw materials: 500 grams of venison, 500 grams of eggs
Accessories:
Seasoning: salt, monosodium glutamate 10 grams each, 10 grams of vinegar, 5 grams of ginger, 3 grams of sesame oil
Production process: 1, venison rinsed blood water to put the homemade marinade brine brine cooked: "brine system method "1 hen 2500 grams, cut into pieces, boiling water blanch 3 seconds out of the pot; 5000 grams of water with 5 grams of white kou, 10 grams of ginger, 10 grams of white soy sauce, 5 grams of rock sugar, 10 grams of salt, 10 grams of chicken essence, 8 grams of Rose Dew, 15 grams of wine, stewed for 2 hours and then put into the deer, brine on a small fire, can be;
2, the brine cooked venison cut length 5 cm wide 2 cm section, into the stainless steel flat tray;
3, egg white, egg yolk, separate, pour into the tray (Note: the bottom of the tray smeared with oil) steamed for 10 minutes can be 4, cooled, sliced, plate, with ginger on the table "ginger, vinegar, oil, salt, MSG to regulate the ginger juice .
Review; this dish is based on traditional dishes, adding venison paste improved innovation, rich variety, improve the level, increased nutrition.
Dish features: colorful, shaped like osmanthus
22 donkey meat soup
Donkey meat soup raw materials: 500 grams of donkey meat, tempeh, cooking wine, salt, each appropriate amount.
Donkey fresh soup practice:
Donkey clean, cut into pieces, put people in the pot, add black beans, cooking wine, refined salt and no more than the meat of the water, placed on the fire on the fire boiling, skimmed off the froth, turn to a small fire stewed rotten that is to become.
Donkey meat soup features: mellow soup, meat crispy flavor fresh.
Twenty-three donkey porridge
Donkey porridge ingredients: 100 grams of donkey meat, 30 grams of yam, 10 dates, 150 grams of round-grained rice, brown sugar.
Donkey porridge practice:
Wash the donkey meat and cut into small pieces, yam, jujube were washed, cut into small strips; polished round-grained rice, with donkey meat, yam, jujube strips into a pot together, add the right amount of water, with a large fire after the boil to a small fire to boil until the porridge into the brown sugar seasoning can be added.
Donkey porridge effect: tonifying the heart and spleen, and harmonize qi and blood.