Lychee abalone
Ingredients: 12 heads of fresh abalone, 300 grams
Excipients: 1 gram of edible flowers and plants
Brine: 20 grams of concentrated brine juice, 30 grams of hoisin sauce, 15 grams of chicken essence, 10 grams of oil, 500 grams of water, 10 grams of dark soy sauce, 3 grams of salt, 10 grams of ginger, 10 grams of green onions, 2 grams of bay leaves, 5 grams of cinnamon, 5 grams of star anise
Lychee puree: 100 grams of taro, 60 grams of lard, 130 grams of blanched noodles, 0.5 grams of stinky powder
Production:
1. Wash the fresh abalone, boil in boiling water for 60 seconds, put in ice water to cool, wash and remove the shell and set aside;
2. Put the abalone into the pressure cooker with brine, steam pressure for 8 minutes, pour out to cool and absorb the water;
3. Roll the lychee puree into a ball, then wrap the abalone side one by one and pinch it tightly;
4. Heat the oil in the oil pan to 4 percent, and fry the lychee abalone in the oil pan with an iron mesh until golden brown and fluffy noodles.
Black sesame salty elbow
Raw material:
2 German salted pork knuckles (about 800 grams), 50 shredded onions, 20 grams of stir-fried black sesame seeds, 5 grams of shredded green onions, salt, light soy sauce, monosodium glutamate, chicken essence, cold soup, rattan pepper oil
Production:
1. Wash the salty pork hands, put them in a pot of boiling water and cook them until they are soft and cooked, take them out, drain them and remove the bones, then wrap them in a cylinder with plastic wrap, send them to the refrigerator and let them cool, take them out and tear off the plastic wrap, and cut them into thin slices with an oblique knife.
2. Put the shredded onion on the bottom of the disc, put the salted pork hand slices into a wind model, pour on the rattan pepper sauce mixed with fried black sesame seeds, salt, light soy sauce, monosodium glutamate, chicken essence, cold soup, rattan pepper oil, garnish with shredded green onions, and it is ready.
Meat
Raw material:
Pork (fat and thin), salt, cooking wine, ginger, green onions, dark soy sauce, rock sugar, Sichuan pepper, star anise, cinnamon, jar
Production:
1. First, wash the pork and cut it into moderately sized pieces. Slice the ginger and cut the green onion into pieces for later use. At the same time, prepare the desired spices such as peppercorns, star anise, cinnamon, etc.
2. Put the cut pork into a bowl, add an appropriate amount of salt, cooking wine, ginger slices and green onions, stir well by hand and marinate for about 20 minutes. The purpose of this step is to add flavor to the pork.
3. Add a small amount of oil to the pot, add rock sugar, and stir-fry over low heat. When the rock sugar is completely melted and dark brown, quickly put the marinated pork pieces into the pan and stir-fry evenly to coat the pork with sugar.
4. Then, add an appropriate amount of dark soy sauce, cooking wine and the spices prepared before to the pot, and continue to stir-fry evenly. At this time, you can smell the rich fragrance coming to your nose.
5. Pour the fried pork into the jar together with the soup. Once you've made sure the jar is well sealed, place the jar over the fire and simmer slowly over medium-low heat. The simmering time depends on the heat and the size of the pork, and generally takes 2 to 3 hours. During the simmering process, pay attention to the heat to avoid over-drying or over-rotten.
6. When the pork is stewed until crispy and the soup is thick, turn off the heat. Pour the meat pieces and soup from the jar ony, sprinkle with some chopped green onions for garnish, and serve.
Roasted sea cucumber with green onions
Raw material:
Sea cucumber, green onion, ginger, garlic, soy sauce, cooking wine, salt, sugar, pepper, chicken essence, water, cooking oil
Production:
1. First of all, soak the sea cucumber. This step is the key, because the quality of soaking directly affects the taste and cooking effect of sea cucumbers. Soaking sea cucumbers takes time and skill, and is usually done a few hours to a day in advance to ensure that the sea cucumber absorbs enough water to swell and is soft without losing its elasticity. Wash the soaked sea cucumber and set aside.
2. Add an appropriate amount of water to the pot, bring to a boil, add the green onions, and blanch for a while to remove the spicy taste of the green onions. Then remove the green onions, drain and set aside.
3. Pour an appropriate amount of cooking oil into the pot, turn to low heat after heating, add the green onion and stir-fry. As the green onions are stir-fried, their aroma gradually spreads. Then, add the ginger and garlic slices and stir-fry over low heat to make the flavor of ginger and garlic fully blend with the green onions.
4. When the fragrance of green onions, ginger and garlic is fully released, put the sea cucumber into the pot, add an appropriate amount of soy sauce, cooking wine, salt, sugar, pepper and other seasonings, and stir-fry evenly. Then, add an appropriate amount of water, turn to medium heat and cook slowly, so that the sea cucumber can fully absorb the flavor of the seasoning.
5. When the soup in the pot is thickened and the sea cucumber is fully flavored, the juice can be collected. At this time, the sea cucumber takes on an attractive luster, and the green onion retains its emerald green color. Finally, serve the roasted sea cucumber with green onions on a plate and serve it on the table.
Stir-fried beef cubes with basil and green onions
Raw material:
Sirloin steak, oyster mushrooms, green onions, basil leaves, oil, salt, sugar
Production:
1. Cut into cubes and marinate slightly. Wash the oyster mushrooms, cut into small pieces and set aside. Wash the green onions, cut into small pieces and set aside. Wash the basil leaves, cut into small pieces and set aside.
2. Add the oyster mushrooms and fry them until golden brown, remove and drain the oil. Leave the bottom oil in the pan, add the beef cubes and fry over high heat until seven are ripe, pour out and set aside.
3. Add the green onions and stir-fry until fragrant, then add the beef and oyster mushrooms, and finally add the chopped basil leaves, stir-fry out of the pan, and put it on a plate.
Slow-cooked Australian lobster caviar on low temperature
Raw material:
Australian lobster, caviar, coriander seedlings, low-temperature slow-cooking bag or plastic bag, low-temperature machine or steamer, ice water
Production:
1. First of all, make sure the lobster is fresh and have all the ingredients and tools ready. Clean the lobster, remove impurities and set aside.
2. Put the lobster into a low-temperature slow-cooking bag or plastic bag to ensure that the lobster is completely sealed. Then, place the bag in a preheated low-temperature machine, set the temperature to 58 degrees, and simmer for 30 minutes. If you don't have a low temperature machine, you can also use a steamer instead, and steam the lobster for about 8 minutes until the lobster is cooked through.
3. After the slow cooking is completed, take the lobster out of the bag and quickly put it in ice water and chill it for 3 minutes to make the lobster meat firmer. Then, gently remove the shell, keeping the shell intact for subsequent serving.
4. Untie the lobster meat from the back part, take half of the lobster meat and put it into the pre-adjusted lobster soaking sauce to soak for two hours, so that the lobster meat can fully absorb the flavor of the sauce.
5. Change the soaked lobster meat into a knife and put it on a plate, garnish with caviar and coriander seedlings to increase the taste and visual effect.
6. Lobster soaking sauce: 300 grams of gold label light soy sauce, 15 grams of straw mushroom dark soy sauce, 25 grams of tortoisekko mustang soy sauce, 200 grams of sugar, 100 grams of Huadiao wine, 4 garlic, 2 white buttons, 2 bay leaves, 15 grams of celery core, 1 red pepper, the above raw materials are boiled and turned to low heat and boiled for 1 minute, and after the sauce cools, add 2 slices of lemon for later use.
Golden soup fish maw chicken
Raw material:
Chicken, fish maw, pumpkin, ginger, red dates, wolfberry, salt, cooking wine
Production:
1. Fish maw needs to be soaked in cold water one night in advance, during which the water can be changed many times to remove impurities until the fish maw becomes soft and expanded, the chicken is washed and cut into pieces, and the ginger is sliced for later use. Peel and cut the pumpkin into pieces, put it in a steamer and steam it, soak the red dates and wolfberries in water for a while, and set aside.
2. Add enough water to the pot, put in chicken pieces and ginger slices, skim off the foam after boiling over high heat, add a little cooking wine to remove the fish, turn to low heat and simmer, during which red dates can be added to add flavor.
3. Put the steamed pumpkin into a food processor, add an appropriate amount of water to make a delicate pumpkin puree, pour the pumpkin puree into the chicken broth, stir well, and make the soup base golden brown.
4. When the chicken soup is stewed to seven or eight medium cooked, add the soaked fish maw and continue to simmer over low heat to make the fish maw fully absorb the soup and the taste is more smooth and tender.
5. Add an appropriate amount of salt to taste according to personal taste, sprinkle in wolfberry to add color and nutrition, continue to simmer for a while, and then turn off the heat and remove from the pot after the soup is thick and the chicken and fish maw are cooked thoroughly.
Steamed morels with pork patties
Raw material:
Morel mushrooms, minced pork, eggs, chopped green onions, salt, light soy sauce, cooking wine, pepper, corn starch
Production:
1. First of all, soak the morels in advance to soften, and pay attention to clean them to avoid sand. After soaking, chop and set aside. At the same time, put the pork filling into a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, stir well, and marinate for 10 minutes to let the meat filling fully absorb the flavor.
2. Spread the marinated meat filling on a plate to form the shape of a meat patty. Note that the thickness of the patty should be moderate, too thick is not easy to steam, and too thin is easy to fall apart.
3. Sprinkle the cut morels evenly on the meatloaf so that the morels are tightly combined with the meatloaf. At this point, the amount of morels can be adjusted according to personal taste.
4. Beat an egg in the center of the patty to make the whole dish more beautiful and increase the taste level.
5. Put the plate into the steamer and add water to about half of the steamer. Once the heat is boiling, reduce the heat to low and steam for 20 minutes. Pay attention to the control of heat during steaming to avoid over-steaming or over-wetting.
6. After steaming, sprinkle chopped green onion as a garnish to increase the aroma and color of the dish. At this time, the steamed morel mushrooms have been made and are ready to be eaten.