Wenzhou wine banquet recipe: spicy beauty hooves
Main ingredient: 1000 grams of pig front hooves
Substantials: 1/3 bowl of cooking wine, 50 grams of rock sugar, soy sauce in a small bowl
Ingredients A: 1 scallion cut into segments, 5 slices of ginger, 4 pieces of garlic slices
Ingredients B: peppercorns, grass jelly, sesame leaves, cloves, fennel, licorice, cinnamon, hawthorn Dried
Material C: pepper, dried red chili, fried sesame seeds
Practice:
1, wash the pig's feet, chopped into small pieces. Boil warm water in a pot, add the pig's feet and bring to a boil, then cook for about 10 minutes
2. Remove the pig's feet from the pot, rinse with cold water, drain and set aside
3. Heat two tablespoons of oil in a wok, and stir-fry the pig's feet over a low heat, slowly until the skin is lightly browned
4. Add one green onion, five slices of ginger, four cloves of garlic, bell peppercorns, grasshoppers, and sesame seeds to the wok with the cold oil, Cloves, fennel, licorice, cinnamon, dried hawthorns, stir-fry over low heat until fragrant
5. In a separate pot, stir-fry the ingredients from step 4 and the pig's feet, add cooking wine, soy sauce, and water
6. Bring to a boil over high heat, then continue to cook for 15 minutes, then lower the heat to low and simmer until the broth is thick and only half the amount remains
7. 50g rock sugar and sauté the sugar color. Add a tbsp of water
8. Stir-fry until the sugar is thick and dark
9. Add the marinated pig's feet, and stir-fry until the sugar is evenly coated
10. Pour in half of the marinade, and reduce the sauce over high heat, stirring
11. Stir-fry until the sauce is completely dry. Add in the red pepper and pop it until it smells fragrant
13, pour in the pig's feet into the pot with the juice. Add a tablespoon of water, stir-fry over low heat until the water is dry, sprinkle with white sesame seeds can
Wenzhou wine dinner recipe: eggplant sauce bun heart pill
Main ingredient: 200 grams of pork thighs Ingredients: quail eggs 10 actually used 6, glutinous rice, water starch, 2 white onion, 1 piece of ginger, a little garlic
Seasoning: 1.5 teaspoons of table salt, 1/2 tablespoon of cooking wine, oyster sauce, 1 tablespoon of sugar, 3 tablespoons of tomato sauce, 1 tablespoon of vinegar
Steps:
1: main ingredients: pork, quail eggs, glutinous rice. Sticky rice needs to be soaked 2 hours in advance
2: Mince the pork into minced meat and put it into a bowl.
3: Add chopped green onion, ginger, season with cooking wine, salt and oyster sauce and mix well in the same direction.
4: Add 1 tablespoon of water starch and stir in the same direction.
5: Take an appropriate amount of minced meat, make meatballs, then press them flat and wrap them in a quail egg.
6: Close the mouth, and then make meatballs.
7: Put the meatballs into the soaked glutinous rice and make a roll to evenly wrap the meatballs.
8: In order to do well, put into a pot of boiling water on high heat and steam for 10 minutes.
9: 3 tablespoons of tomato sauce add 1 tablespoon of sugar, 1 tablespoon of vinegar, mix well, in addition to prepare a moderate amount of water starch.
10: Cold oil in a cold pan, add the minced garlic and sauté over low heat to release the flavor.
11: Pour in the tomato paste and stir-fry to release the flavor and make big bubbles.
12: Adjust the amount of water starch hook into the gravy, pour on the steamed meatballs can be.
Wenzhou wine banquet recipe: blessed full of small jujube steamed bun
Raw materials: medium gluten flour, yeast, warm water, milk powder, small jujube
Making process:
1, dry jujube washed, soaked for 2 hours.
2, yeast dissolved in warm water, let it stand for 5 minutes; add milk powder and sugar to the flour bowl, and add yeast water in small portions.
3, knead into a soft dough, wrapped in plastic wrap for fermentation.
4: Ferment until the dough is 1.5 to 2 times its original size and honeycomb in shape; gently squeeze the dough with your hands to eliminate air bubbles.
5: Remove the dough and knead gently.
6: Cut the dough into small pieces and roll them out.
7: Divide the dough into equal pieces.
8: Wrap 1 jujube in each dessert and shape into a round shape.
9-10: Make several rounds and stack them on top of each other to form a mountain.
11: Place in a steamer basket and let stand for 20 minutes.
12, steam on high heat for 15 minutes; turn off the heat, open the lid after 3 minutes and remove from the pot.