Black pepper Roche shrimp
Production:
1. Place the stone pot on the claypot stove and cook it until it is hot and red, and set aside.
2. Flush 10 fresh Roche shrimp, cut off the long whiskers after draining, remove the shrimp line with the back open, boil until it changes color, remove and drain, fry it in 60% hot oil until the color is golden, remove the oil and set aside. 60 grams of garlic into the hot oil and fry until the color is slightly yellow, remove and put it in the bottom of the stone pot.
3. Heat an appropriate amount of rapeseed oil in the pot, stir 30 grams of minced garlic until fragrant, put 10 grams of crushed black pepper and crushed white pepper and stir-fry a few times, add 10 grams of oyster sauce, 10 grams of extremely fresh flavor, 2 grams of dark soy sauce, chicken essence, salt and sugar, add 80 grams of water and stir well, boil until slightly thick, put the fried Roche shrimp in advance and stir-fry for 15 seconds, take it out of the pot, put it into the hot stone pot with fried garlic, pour the remaining juice in the pot and go away.
Abalone juice fish maw emperor
Raw material:
Fish maw, abalone juice, broth, broccoli, dark soy sauce, salt, cooking wine, green onion, ginger
Production:
1. Fish maw should be soaked in advance. It is usually necessary to soak the fish maw in cold water overnight to ensure that the fish maw fully absorbs the water and returns to its original shape. Then take out the soaked fish maw and cut it into appropriate size segments.
2. Add water, green onions, ginger, cooking wine and fish maw to the pot and simmer over low heat for 20 minutes. Then remove the fish maw, rinse it and soak it in cold water.
3. In another pot, add the broth, abalone juice, dark soy sauce and processed fish maw, and continue to simmer over low heat. The simmering time depends on the size and texture of the fish maw, usually 30 to 40 minutes, until the fish maw is soft and glutinous and the soup is thick.
4. During the stewing process, you can taste the taste of the soup and add salt to taste it according to your personal taste.
5. Break the broccoli into small florets, soak them in light salt water for half an hour, then remove them and wash them. Then put it in a pot of boiling water, add an appropriate amount of oil and salt, blanch and remove it, and match it on the edge of the fish maw.
Boiling Eastern Star Spot
Raw material:
Eastern star grouper, green onion, ginger, garlic, cooking wine, salt, cinnamon, star anise, pepper, dried chili, dried pepper
Production:
1. Clean the eastern star grouper, then wrap the fish body with a rag, and carefully clean up the fish to avoid hurting your hands. Next, the bones are cut into sections and the head is cut in half. When slicing fish fillets, because the skin of the sea fish is thinner, two knives and one piece are required, and the fish fillet can be folded and opened like a book. The head, bones and meat are separated and marinated in cooking wine and salt for 15 minutes to remove the smell and add flavor.
2. In the pan used for frying oil, add cinnamon and star anise, add green onions, fry until the green onions are browned, and remove them together with the spices. At this time, the scallion oil is fragrant, and it is an important seasoning for cooking Eastern Star Grouper.
3. Turn down the heat in a wok, fry the ginger and garlic slices in the fried scallion oil, and use the residual temperature of the oil to fry them until browned. At this time, the oil temperature is not high, just add boiling water, and prepare to cook the fish.
4. Add boiling water to a wok over high heat, add fish bones and fish heads, and add salt, pepper and a small amount of cooking wine to the pot to taste. Keep the heat high to fully stimulate the protein in the fish bones and fish heads, and make the soup snow-white. After cooking, remove the fish bones and fish heads and set aside.
5. Turn down the heat to medium, spread the fish fillets into the pot as much as possible, and cook the fish fillets for more than five minutes to ensure that the fish fillets are fully cooked.
6. Remove the boiled fish fillets and put them on a plate with the fish bones and heads. Then, wash the pot and boil the pot, after the oil is boiled, add the dried chili pepper and dried peppercorns, and quickly splash it on the fish.
Lotus pond splendid bamboo fungus swallow vegetable soup
Raw material:
Bamboo fungus, bird's nest, lotus pond three treasures (lotus root, water chestnut, lotus leaf), chicken breast, broth, ginger, salt, pepper, cooking wine
Production:
1. Soak the bamboo fungus in warm water, wash it and cut it into segments; Soak the bird's nest in water until softened, remove impurities, and tear it into fine filaments; The lotus root in the Three Treasures of the Lotus Pond is peeled and sliced, the water chestnut is shelled, and the lotus leaves are washed and cut into thin strips; Cut the chicken breasts into thin slices and marinate for a few moments with cooking wine, salt and pepper.
2. Take a pot of broth, add a few slices of ginger, boil over high heat, turn to low heat and simmer slowly, so that the soup base is mellow and has a faint ginger fragrance.
3. When the soup base is simmered until mellow, add the processed bamboo fungus, bird's nest, lotus pond three treasures and marinated chicken breast slices in turn. Note that the chicken breast slices should be placed last to maintain their tender texture.
4. Continue to simmer over low heat so that the deliciousness of various ingredients is fully integrated into the soup. To taste, add salt and pepper to taste. During the simmering process, it is necessary to pay attention to the control of the heat, not only to ensure that the ingredients are cooked thoroughly, but also to avoid the soup being too thick or thin.
5. When all the ingredients are cooked thoroughly and the soup is rich, turn off the heat and serve. At this time, the lotus pond splendid bamboo fungus and swallow vegetable soup is clear in color and rich in ingredients, which is both beautiful and delicious.
Pepper-flavored beef tongue
Raw material:
Beef tongue, Sichuan pepper, soy sauce, green onion, ginger, sugar, marinade, salt
Production:
1. Wash the beef tongue, put it in a basin for later use, remove from the pot, fry the pepper and salt in the pot until fragrant, then pour it into the basin with the beef tongue, stir well, and ensure that the beef tongue fully absorbs the fragrance of pepper and salt. It is best to marinate for more than 4 hours, so that the beef tongue can better absorb the flavor.
2. Take out the marinated beef tongue, put it in the pot, add boiling water and blanch it slightly to remove the impurities and peculiar smell on the surface of the beef tongue.
3. Pour out the blanched water in the pot, put in the beef tongue, add the original old marinade, green onion knots, ginger pieces, Sichuan pepper, soy sauce, salt, sugar and other seasonings, boil over high heat, and after the seasoning has fully penetrated into the beef tongue, switch to medium-low heat and cook for about 2 hours. During this process, the beef tongue will gradually become crispy and fragrant.
4. After the marinating is completed, remove the beef tongue and let it cool. At this time, the beef tongue has fully absorbed the essence of the marinade, and the taste is crispy and fragrant.
5. According to personal taste, you can change the cooled beef tongue into various shapes, such as slicing or dicing, and finally, pour the original marinade to make the beef tongue more flavorful. Once served, sprinkle with some chopped green onions as a garnish to enhance the aesthetics of the dish.
Braised white corn with fish maw in thick soup
Raw material:
Fish maw, white corn, broth (or chicken bone broth), ginger slices, green onions, coriander, salt, pepper, cooking wine, water
Production:
1. Wash the fish maw with water to remove blood and impurities. Then, marinate with cooking wine and ginger slices for a while to remove the fishy flavor.
2. Peel off the outer skin of the white corn, wash it and cut it into sections. Next, cook in boiling water until the corn is soft but not too rotten, keeping it sweet and crunchy.
3. Add the stock (or chicken bone broth) to the pot, add the ginger slices and green onions, and simmer over low heat to make the soup richer.
4. When the broth is almost ready, put the marinated fish maw into the pot and simmer slowly over medium-low heat. In the meantime, add salt and pepper to taste.
5. After the fish maw is boiled until it tastes, put the cooked white corn into the pot and continue to simmer for a while with the fish maw to allow the corn to fully absorb the flavor of the soup.
6. When all the ingredients are cooked and flavored, turn off the heat. Remove the fish maw and corn, place on a plate and drizzle with a little broth. Finally, sprinkle with cilantro as a garnish.
Butter-baked matsutake mushrooms
Raw material:
Matsutake mushrooms, butter, salt, freshly ground black pepper
Production:
1. Choose fresh and whole matsutake mushrooms, rinse them gently with running water, pay attention to avoid scrubbing vigorously so as not to damage their shape and taste, and use a knife to gently scrape off the soily parts of the roots to ensure that the matsutake mushrooms are clean as a whole.
2. Cut the matsutake mushroom into thin slices lengthwise, and keep the blade sharp when slicing to ensure that the thickness of the matsutake slices is even.
3. Put an appropriate amount of butter in a frying pan and heat slowly over low heat until the butter is completely melted.
4. When the butter is completely melted, add the sliced matsutake mushrooms in turn. Be careful to add it gently, avoid splashing the butter, and fry slowly over low heat, until each side is slightly yellow and gives off the characteristic aroma of matsutake mushrooms.
5. Sprinkle a little salt on the fried matsutake slices, gently shake the pot so that the salt is evenly distributed on the matsutake slices, and then sprinkle with freshly ground black pepper to increase the flavor.
6. Put the fried butter-baked matsutake mushrooms on a plate, paying attention to keeping the matsutake slices neat and beautiful.