Gold medal sauce pork knuckle
Ingredient:
1500 grams of pork trotters, 30 grams of ginger, garlic and green onions, a can of red cashew nuts, an appropriate amount of rock sugar, a little spices, a little peppercorns, 3 broccoli, 3 grams of Zhuhou sauce, 2 grams of hoisin sauce, 3 grams of light soy sauce, 2 grams of dark soy sauce, 5 grams of barbecued pork sauce, 5 grams of pork rib sauce, 3 grams of white vinegar, 3 grams of cooking wine.
Method:
1. Spray and wash the fresh pig's trotters, blanch them with white vinegar, remove them, wash them, wipe them evenly, and set them aside.
2. Put the pork knuckles evenly smeared with light soy sauce into the preheated oil and fry until golden brown, fry the ginger, shallots and garlic until fragrant, remove from the pot, pour in all the mixed sauce and stir-fry together, pour in the fried pig's trotters and stir-fry, sprinkle in cooking wine and spices, and then pour in the white soup and simmer together to soften.
3. Collect the juice of the pig's trotters, remove the bones after scooping them up, and chop them into small pieces; Blanch the red cashew nuts and blanch the broccoli; Heat a casserole, pour in the red cashew nuts and pork knuckles, drizzle in the juice and fill with the broccoli.
Golden Corn Black Sesame Roll
Peculiarity:
Crispy and nutritious.
Raw material:
100 grams of Mengdesu chicken cutlets, 50 grams of corn chips, 10 grams of Mengdesu meat floss.
Seasoning:
5 grams of shredded coconut, 5 grams of margarine, 5 grams of salt, 5 grams of vegetarian and fresh, 200 grams of crispy paste, 50 grams of salad oil.
Method:
1. Cut the vegetarian chicken chops into strips 5 cm long and 2 cm wide, wrap them in crispy paste, hang them with black sesame seeds, put them in a hot oil pan until they are burned to 60%, fry them until golden brown on both sides, and remove the oil.
2. Put the corn flakes into a pot of hot oil and fry them crispy, stir in the vegetarian meat floss, shredded coconut, salt, and vegetarian and fresh seasoning.
3. Start another pot, pour in butter, put the above ingredients into the pot, stir-fry and then put it out of the pot.
Annotation:
Proportion of crispy paste:
15 grams of corn starch, 50 grams of flour, 50 grams of baking powder, add water to make a paste, add salad oil to make it crispy.
Kang tofu
Raw material:
800 grams of Heshu tofu, 50 grams of Pixian bean paste, ginger rice, garlic, chopped green onion, salt, monosodium glutamate, chicken essence, sugar, light soy sauce, dark soy sauce, sweet potato starch, fresh soup, and homemade bean paste oil.
Method:
1. Cut the Heshu tofu into 0.5 cm thick cubes and set aside.
2. Heat the homemade bean paste oil in the clean pot, neatly place the tofu pieces, fry until the bottom is golden and crispy, add the Pixian bean paste, ginger rice, garlic and green onion and stir-fry until fragrant.