Stir-fried chicken in a jaw-style pot
Raw material:
1 chicken (1000 grams), 20 grams of shredded onion, 20 grams of shredded celery, 30 grams of garlic, 20 grams of Hangzhou pepper.
Seasoning:
2 grams of salt, 3 grams of Nanquan bean paste, 20 grams of lard, 30 grams of salad oil, 300 grams of beer, 300 grams of broth, 5 grams of monosodium glutamate, 5 grams of dark soy sauce, spice packets (2 grams of star anise, 2 grams of cinnamon, 3 grams of baikou, 3 grams of bay leaves, 3 grams of cumin), 20 grams of fragrance powder.
Preparation method of Piaoxiang powder:
It is made in the ratio of Maggi beef powder 10, Ruikelai Meat Baowang 3, and Xinghu maltol 1.
Directions:
1. Slaughter and wash the chicks, and change the knife to a 2 cm square block.
2. Put 10 grams of lard in a clean pot, add shredded onion, celery and garlic and stir-fry until fragrant, then pour into the pot to make a base.
3. Heat 10 grams of lard and 30 grams of salad oil in a hot pan, pour in the chicken and stir-fry for 1 minute, put in the Nanquan bean paste and fry for another 1 minute, pour in the broth, beer, spice packets, simmer for 15 minutes, put in the seasoning to correct the taste, put in the Hangzhou pepper section when starting the pot, sprinkle with fragrant powder, and put it into the pot.
The essential:
Before putting it in the pot, you need to rinse the blood water to ensure the color of the dish.
Duck rolls with ginger puff pastry
Ingredient:
Pepper duck, spring roll skin, ginger paste, salad dressing, cocoa powder.
Production:
1. Cut the duck meat into granules after deboning, cut the spring roll skin into rectangles, and fry them into a circle with a mold.
2. After peeling the ginger, pat it flat vertically, squeeze out the ginger juice and fry the ginger paste until golden brown for later use.
3. Put the duck meat in the middle of the fried spring roll skin, seal the two ends with salad dressing, and smear cocoa powder on the plate as shown in the picture.
4. Finally, garnish with ginger paste, sour film leaves, pansies, etc.
Persimmon all the best
Menu features:
It has a sweet taste and high nutritional value.
Raw material:
Beijing Sihe persimmon, pumpkin Da O Mang.
Production:
1. Remove the roots and peel the persimmons you bought, and cut the persimmon meat into thick slices with a knife for later use.
2. Remove the husk and peel the pumpkin and change the knife into thin slices, steam for 40 minutes, add an appropriate amount of sugar, beat it into a puree, add an appropriate amount of mango puree, mix it and set aside.
3. Spread a layer of plastic wrap Spread the persimmon slices on the top of the plastic wrap and then spread a layer of mixed pumpkin mango puree, roll it into a small round ball and put it in the refrigerator to refrigerate and set.