Dry pot three jie
A dry pot dish with pork loin, yellow throat and pork belly as the main ingredients, the dry pot dish originated in Changsha, which is both a container and a unique cooking method. This dry pot dish is nutritious, crisp and tender, with a strong spicy flavor.
characteristic:
Crisp and tender, with a strong spicy taste.
raw material:
Pork loin 200 g, yellow throat 150 g, pork belly 150 g, pointed red pepper 50 g, garlic leaf 25 g.
50 grams of vegetable oil, 2 grams of refined salt, 5 grams of monosodium glutamate, 6 grams of oyster sauce, 8 grams of cooking wine, 10 grams of pickled chili peppers, 10 grams of chopped chili peppers, 20 grams of garlic, 10 grams of ginger, 10 grams of red oil, 50 grams of fresh soup.
operate:
1, remove the pork loin, slice into thin slices; pork belly washed, put into a pot of boiling water blanched water, and then put into the pressure cooker for 10 minutes after taking out, slice into thin slices; yellow throat washed and cut into slices.
2: Cut the sharp red pepper into 0.8 cm long segments, cut the garlic leaves into sections, cut the ginger into diamond-shaped slices, remove the garlic from the stem, and beat the pickled pepper into a mushroom.
3: Put water in the pot, blanch the above main ingredients after boiling, pour into a colander and drain the water.
4, put the bottom oil in the pot, burn until 50% hot, then add garlic, ginger slices, pickled peppers, chopped peppers, pepper segments and stir-fry, then pour in the above ingredients, cook the cooking wine slightly, add fresh soup, put fine salt, monosodium glutamate, oyster sauce to burn through the flavor, drizzle red oil, put into the dry pot fairy, sprinkle garlic leaves.
Curry lamb brisket stewed vegetarian cake
Features: soft glutinous aroma, coarse grain finely made.
Ingredients: 350 grams of lamb brisket, 200 grams of vegetarian cake, 50 grams of carrots.
Seasoning: 5 grams of green onion, ginger, curry oil 20 grams, salt 4 grams, monosodium glutamate 2 grams, pepper 5 grams, fresh soup 1000 grams.
make:
1: Cut the lamb brisket into small pieces of flying water for 1 minute and then remove and set aside. Carrot cut hob pieces.
2: Add lamb brisket and fresh soup to simmer for 30 minutes, add vegetarian cake, salt, monosodium glutamate, pepper and carrot cubes and simmer for another 10 minutes.
attach:
Vegetarian cake: Produced in Neimont - Yellow rice (scientific name: millet) powder 500 grams, add 150 grams of warm water and mix well, basket and steam. Stew, fry, fry or stuff. Major local festivals and festive banquets pay attention to eating cakes.
Curry oil: 1000 grams of salad oil, 100 grams of butter, 50% of the heat under the onion and ginger fried, and the hot oil is poured on 200 grams of curry powder to cool and filter.
Comments: Combine the lamb with the Inner Monte production, the dish and the noodles are mixed reasonably, it is recommended to add some peppercorns when soaking water, so as to remove the sheep fishy taste. In addition, yellow rice cakes can also be changed into similar raw materials such as rice cakes in Shanghai or steamed buns in Shaanxi, which are easy to imitate and promote.
Bean paste rabbit roll
1: Put the hot skin and tender rabbit in the basin, add salt, cooking wine and vegetable water and marinate for 30 minutes, then put it into a water pot with ginger and shallots, cook and fish out, remove the bones and slice the excess meat.
2: Cook the chilled fava beans, peel off the skin and press them into bean paste, add pepper paste and mix well, then spread evenly on the rabbit meat, then roll into a column and wrap tightly with plastic wrap, wait for 15 minutes to steam in the cage, then take it out and let it cool.
3: When serving, remove the plastic wrap, cut the rabbit meat into slices and place on the plate, and finally serve it with a saucer (with your own) for guests to dip.