Boiling water matsutake cabbage
Ingredients:
10 baby cabbage sums, 5 fresh matsutake mushrooms.
Soup:
2 kg of pork tendon meat, 2 kg of native hen meat, 1 kg of native duck meat, 50 grams of ham meat, 200 grams of minced chicken, 200 grams of minced pork, 20 kg of purified water.
Seasoning:
Salt 5 grams
Production:
1. Wash the pork tendon meat, native hen meat and native duck meat into half a fist of flying water; Slice the ham meat.
2. Put the pork tendon meat, local chicken, local duck meat and ham into the soup bucket, put it in purified water and boil, skim off the foam, simmer for 4 hours, and drain the soup out.
3. Boil the drained soup and add the pork and chicken broth.
4. Remove the outer leaves of baby cabbage and wash them; Matsutake mushrooms are scraped off the skin and sliced.
5. Put baby cabbage and matsutake slices in a soup cup, pour in clear broth (seasoned with salt), and steam for 1 hour.
Chicken with yellow sauce
Production:
1. Pound the yellow skin, salted oranges, Puning soybean milk, etc. into yellow skin sauce and evenly spread it on the chicken; Put it in an iron pot for cooking;
2. Add the yellow paste and fresh yellow leaves, add water and simmer to make it golden red, and it is ready to serve.
Flame Rose knife duck
Ingredients: 1 Yunnan knife duck (about 1.6 pounds)
Ingredients: 500 grams of rose salt, 1 bottle of rose wine
Production:
1. The Flame Rose Knife Duck is marinated with secret spices to make the duck meat fully flavorful. Finally, it is similar to the glass pigeon, and then it is roasted for about 15~20 minutes until it reaches medium rare
2. After serving, there will be a flame show, using rose old wine to ignite the rose salt, which instantly exudes the fragrance of roses. This process not only adds to the aesthetics of the dish, but also makes the duck skin more crispy.
Pepper hemp low-temperature scallops
Production:
1. Put 200 grams of fresh water into a vacuum bag, seal it and heat it in a low-temperature slow cooker adjusted to 65 °C for 15 minutes, remove it and put it in ice water, take it out after cooling, and set it aside.
2. Put 50 grams of chives, 10 grams of cooked pine nuts, 10 grams of scallion oil, 10 grams of Sichuan pepper oil, 5 grams of chicken juice and 2 grams of salt into a blender and whip them into a pepper sauce, put them on a plate, and then put the changed knife on the pepper sauce, sprinkle 2 grams of celery seedlings and serve.
Baked prawns with cheese in golden soup
Ingredients:
12 black tiger prawns,
Accessories:
200 grams of noodles, 10 grams of ginger rice, 10 grams of minced garlic, 25 grams of chopped onion, 100 grams of broccoli
Seasoning:
100 grams of golden broth, 30 grams of grated cheese, 5 grams of chopped black pepper, 10 grams of water starch, 25 grams of butter, and appropriate amount of cooking oil
Production:
1. Wash the black tiger prawns, make a knife on the back, remove the shrimp line, wash and filter the water, and cut the shrimp meat into pieces; Broccoli cut flowers.
2. Cook the noodles, remove and drain the water; Blanch the broccoli and place it on a plate; Fry the black tiger prawns until fragrant, remove the dry oil, and place the shrimp heads and tails on both ends of the plate.
3. Heat the butter in a pan, add ginger rice, minced garlic and chopped onion and stir-fry until fragrant, add water and golden broth to boil, put the noodles in the golden broth and cook to taste, take them out and put them in the middle of the plate.
4. Heat the butter in the pan, add ginger rice, minced garlic and chopped onion and stir-fry until fragrant, add water and golden broth to boil, put in the black tiger shrimp that has been pulled through the oil and simmer until it tastes, hook the water starch, take it out and put it on the Yi noodles and put it on a plate, pour in the soup, put on the grated cheese and black pepper, and burn it with a spray gun until the cheese melts.
Strange beef
Production:
1. Use 5A grade snowflake beef and change it into 2.5 cm square pieces for later use.
2. Boiled oil in the pan to 240 °C, fry 10 pieces of beef for about 10 seconds and then remove it, let the meat rise for 30 seconds, and then fry it in the oil pan until the core temperature reaches 40 °C.
3. Take the fried beef cubes and evenly wrap them in strange sauce while they are hot, put them on a plate, sprinkle white sesame seeds, chopped nuts, and garnish with orange grains and lemon popping beads.
To make the weird sauce:
50 grams of new generation fine chili noodles, 30 grams of sesame paste, 20 grams of ginger water, 20 grams of garlic water, 3 grams of salt, 7 grams of Sichuan pepper noodles, 90 grams of balsamic vinegar, 120 grams of sugar, 100 grams of maltose, 18 grams of soybean noodles, 30 grams of Maggi umami juice and stir well.
Aged black vinegar cloud-eared jellyfish head
Raw material:
Jellyfish head, dried cloud fungus, aged black vinegar, ginger, garlic cloves, green or red pepper (optional, for taste and color), salt, sugar, chicken essence or monosodium glutamate
Production:
1. Soak the dry cloud fungus in advance, cut it into pieces of appropriate size after washing, clean the jellyfish head, if it is salty, you need to soak it to remove the salt, cut the ginger and garlic cloves into minced pieces, and shred the green or red pepper for later use.
2. Add an appropriate amount of water to the pot, put in the cloud fungus after boiling, remove after boiling for about 2 minutes, drain the water and set aside, put the jellyfish head into the boiling water, blanch it quickly, and remove it immediately to maintain its crisp and tender taste.
3. In a small bowl, add aged black vinegar, salt, sugar, chicken essence or monosodium glutamate, stir well to make a sauce, if you like spicy, you can add some chili oil or chili sauce to the sauce.
4. Pour an appropriate amount of oil into the pot, add minced ginger and minced garlic after heating, stir-fry until fragrant, add boiled cloud fungus and jellyfish head, stir-fry quickly to make it evenly heated, pour in the prepared sauce, continue to stir-fry, so that the cloud fungus and jellyfish head fully absorb the sauce, and finally, add green pepper or red pepper shreds, stir-fry evenly to get out of the pot