Red glutinous meat in the snow
Raw material:
750 grams of pork belly with skin, 100 grams of glutinous rice, 150 grams of snow red.
Seasoning:
10 grams of star anise, 20 grams of ginger, 10 grams of cinnamon, 5 grams of dried whole peppers, 20 grams of light soy sauce, 15 grams of homemade soy sauce, 20 grams of other spices, 150 grams of salt (15 kg of brine according to the proportion).
Production:
1. Make brine with star anise, ginger, cinnamon, dried whole pepper, salt, light soy sauce, ginger and homemade soy sauce;
Wash the blanched pork belly and remove the water, put it in the homemade brine and take it out;
2. Soak the glutinous rice in hot water until it reaches 50% (refers to the degree of expansion), soak it in light soy sauce and homemade soy sauce for 5 minutes to remove the seasoning, put it on the marinated pork belly, and steam it together for 40 minutes to get out of the cage;
3. Scatter the fried snow red on the edge of the meat and serve.
Stir-fried crispy melon with minced shrimp and minced pork
Ingredient:
Cucumber, salt, dried prawns, pork belly cubes, red millet spicy rings, soy sauce, monosodium glutamate.
Production:
1. Cut the cucumber into strips, add salt to marinate it overnight, then wrap it in gauze, put it in the washing machine dehydration bucket to dry the water, and make dried cucumbers for later use.
2. Put the dried prawns into the hot oil pan, fry them and pour them out, drain the oil and set aside.
3. Put a little salad oil in the pot and heat it, fry the pork belly until the oil is spitted, add the red millet spicy rings and fry a few times, then add the dried cucumber and fried dried prawns and stir-fry well, add soy sauce and monosodium glutamate to adjust the taste, and put it out of the pot and put it on the plate.
Secret bubble bullfrog
Peculiarity:
The meat of the bullfrog is tender and spicy, sweet and fragrant with soy noodle sauce.
Raw material:
500 grams of bullfrogs, 100 grams of onions.
Seasoning:
2 grams of salt, 50 grams of soy noodle sauce, 2 grams of monosodium glutamate, 2 grams of chicken broth powder, 10 grams of cooking wine, 6 grams of pepper, 30 grams of compound oil, 2 sheets of tin foil.
Production:
1. After slaughtering, peel the bullfrog, wash it, and cut it into small pieces of 2 cm square; Peel the onion, wash it, and cut it into thick strips 5 cm long and 0.8 cm wide.
2. Marinate the bullfrog with salt, soy noodle sauce, cooking wine, monosodium glutamate, chicken powder and pepper for 10 minutes.
3. Spread the tin foil on the iron plate, put the onion shreds, drizzle with compound oil, and then put the pickled bullfrog on it.
4. Fold the tin foil into a circle, roll the edge and compact.
5. The iron plate and the tin ladle are burned on medium heat until the tin ladle begins to expand, that is, it is turned to low heat and burned until the bullfrog is cooked thoroughly and the bubbles expand (a total of 10 minutes of heating).
6. Cut the bubbles with a knife and serve.
Remark:
Preparation of soy bean sauce: 500 grams of black bean paste, 150 grams of oyster sauce, 100 grams of minced garlic, 50 grams of minced tangerine peel, 80 grams of pickled pepper, 150 grams of dark soy sauce, 30 grams of sesame paste, 100 grams of rice wine, 70 grams of Maggi fresh soy sauce, 100 grams of sugar, 20 grams of monosodium glutamate, stir well, and then put it in the microwave oven over medium heat for 10 minutes.