Spicy beef
This dish borrows from the traditional method of boiling beef, but the spicy flavor is changed to a fresh and spicy flavor.
Raw material:
200 grams of marinated beef slices, 150 grams of shredded green bamboo shoots, 100 grams of enoki mushrooms and 100 grams of crystal powder, 50 grams of green and red two jingtiao chili rings, 20 grams of chopped green onions, salt, monosodium glutamate, chicken essence, wet cornstarch, red soup, spice oil, salad oil.
Method:
1. Put the salad oil in the pot and cook until it is hot, add the beef slices and slide until they are just cooked, pour them out and drain the oil for later use.
2. Mix red soup in the pot and boil, boil the green bamboo shoots, enoki mushrooms and crystal powder slightly, add salt, monosodium glutamate and chicken essence to adjust the taste, take it out and put it in the bowl to pad the bottom, then put in the beef slices and cook slightly, and then use the wet cornstarch to hook the thin thickener and pour it out of the pot and pour it into the bowl.
3. Heat the spice oil in the pot, add the green and red two wattle chili rings and stir-fry until fragrant, scoop them out of the pot on top of the beef, and finally sprinkle in the chopped green onions.
Now scoop spicy marinated fat sausage
Ingredients:
15 kg of fresh fat sausage.
Perfume:
400 grams of Fujian pepper king, 50 grams of dried green pepper, 50 grams of Sichuan pepper, 30 grams of cumin, 20 grams of angelica, 15 grams of white cardamom, 15 grams of star anise, 12 grams of Kaempfera, 7 grams of cinnamon, 5 grams of grass fruit, 5 grams of lemongrass, 5 grams of bay leaves, 5 grams of ginger, 5 grams of cloves.
Stir-frying:
1500 grams of salad oil, 500 grams of sliced shallots, 300 grams of sliced ginger, 300 grams of green onions, 120 grams of Pixian bean paste, 120 grams of hoisin sauce, 120 grams of oyster sauce, 120 grams of seafood soy sauce.
Distribution:
500 grams of salt, 200 grams of high liquor, 200 grams of chicken powder, 100 grams of monosodium glutamate, 20 grams of pepper.
Method:
1. Put the fat intestine into the basin, add an appropriate amount of flour, edible alkali, and vinegar, knead the dirt and mucus of the fat intestine, and then soak it in water, rinse it well, and set it aside.
2. Put the cleaned fat intestine into the pot, add an appropriate amount of water to submerge, skim off the foam after boiling over high heat, remove and clean it, and set aside.
3. Prepare 50 catties of broth or tap water in advance, boil and set aside.
4. Add 1500 grams of salad oil to the wok, put in 500 grams of sliced shallots, 300 grams of ginger slices, 300 grams of green onions, fry 120 grams of Pixian bean paste, 120 grams of hoisin sauce, 120 grams of oyster sauce, fry the red oil and sauce fragrance, and then cook 120 grams of seafood soy sauce, and pour all the soup or tap water that has been boiled in advance after stimulating the fragrance, and then put in 400 grams of Fujian chili pepper, 50 grams of dried green pepper, 50 grams of Sichuan pepper, 30 grams of cumin, 20 grams of angelica, and 15 grams of white cardamom, 15 grams of star anise, 12 grams of Kaempfera, 7 grams of cinnamon, 5 grams of grass fruit, 5 grams of citronella, 5 grams of bay leaves, 5 grams of good ginger, 5 grams of cloves, after boiling, put into the processed fat intestines, and then put 500 grams of salt, 200 grams of high liquor, 200 grams of chicken powder, 100 grams of monosodium glutamate, 20 grams of pepper, boil again and change to low heat and cook for 35 minutes, turn off the fire and simmer for 35 minutes before selling or eating.
Double Ding run white jade
Peculiarity:
The soup is mellow in flavor and bright in color.
Raw material:
200 grams of crystal shrimp.
Distribution:
50 grams of diced buckwheat noodles, 50 grams of diced white noodles, 3 choy sums.
Seasoning:
400 grams of top soup (beautiful soup), 10 grams of salt, 5 grams of monosodium glutamate.
Production:
1. Remove the shrimp from the refrigerator and set aside.
2. Bring water to a boil, add diced buckwheat noodles and white noodles. Cook for 1 minute until cooked, then add the shrimp and choy sum. Strain the water after boiling.
3. Add another pot to the top soup and bring to a boil, add salt, monosodium glutamate, shrimp, diced buckwheat noodles, diced white noodles, and choy sum to boil again.
Preparation of white flour dice:
500 grams of high-gluten Fuqiang powder, 200 grams of water, half an egg, 5 grams of salt and evenly, roll into 0.5 cm thick slices, and cut into diamond-shaped pieces 1 cm square. The production of diced buckwheat noodles: 150 grams of high-gluten Fuqiang powder, 350 grams of buckwheat noodles, 200 grams of water, half an egg, 5 grams of salt and evenly, rolled into 0.5 cm thick slices, and cut into diamond-shaped pieces 1 cm square.
Making of Crystal Shrimp:
1. Take 500 grams of fresh green shrimp, remove a layer of tendons on the surface, and gently knead with a little flour to remove the sticky attachments on the outer layer of the shrimp, and then rinse repeatedly with live water until the shrimp is transparent, and take a clean towel to absorb the water on the surface of the shrimp.
2. Put the shrimp into a basin, add 5 grams of baking soda and mix well, then add 5 grams of sugar and refined salt to taste, then add 1 egg white and 15 grams of dry starch to grasp well, and finally pour in 10 grams of salad oil and mix well into the refrigerator (low temperature control at 5 degrees Celsius) and let stand for about 30 minutes.
Production keys:
The shrimp should be rinsed thoroughly, so as to ensure that the shrimp are crystal clear and have a crystal luster after cooking. When selecting shrimp, green shrimp and prawns are acceptable, while prawns and jiwei shrimp are not, and the color of the shrimp made is easy to turn red.
The best way to use the top soup:
If there is no abalone juice when making abalone, you can mix it according to the ratio of 500 grams of top soup, 30 grams of "Lee Kum Kee" oyster sauce and 30 grams of "Xiang Yiba" abalone sauce.
Attach:
Hang the soup
Raw material:
10 kg of old hen, 2.5 kg of lean pork, 1 kg of pig bones, 1 kg of pork loin, 250 grams of scallops (small ones can be selected to save costs), 500 grams of Jinhua ham, 200 grams of ginger, 100 grams of cooking wine, 100 grams of green onions.
Method:
1. Tear off the old hen and chicken fat (change the knife or not), add green onions, ginger, cooking wine, and steam for 1 hour on high heat to take the oil and set aside. Remove the chicken breast and set aside.
2. Change the old hen, pig bones, and lean pork into large pieces, rinse them with running water for 8 hours (after roughly rinsing, let the faucet be in a dripping state), put the above raw materials in a pot under cold water, boil for 4-5 minutes, change to medium heat and cook for about 15 minutes, and then rinse with running water for 4 hours (one is to further remove blood stains, and the other can also remove part of the fishy smell. Jinhua ham is steamed on high heat for 30 minutes (no need to cover with plastic wrap, it will affect the taste), and take out the fat meat. Soak the scallops in warm water for 30 minutes and wash them.
3. In addition to the chicken breast and tenderloin retained, all the above raw materials are put into the soup bucket and boiled over medium heat with 40 kg of water, add steamed chicken fat, and skim off the oil slick for 12 hours on low heat, and keep it for other purposes (such as adjusting the filling, beating the oil, making staff meals, etc.). Drain the soup and pour it out, leaving about 33 kilograms. Take 2 kg to cool, minced chicken breast and pork loin respectively (the finer the better), add 1 kg of cold soup and stir well for later use. Bring the hanging 31 kg of soup to a boil, first pour the pork loin puree slowly, stir it in one direction with a hand spoon while pouring, until the minced meat floats up and remove it with a fine drain.
4. Pour in the chicken puree, repeat the above process until the chicken paste floats and takes it out, filter the hanging soup with gauze again, then wrap the used chicken and meat paste with gauze and put it into the soup, and cook over low heat for 20 minutes.
Production keys:
1. The raw materials must be washed with blood stains, and the chicken fat must be steamed with green onions, ginger and cooking wine before being added to the soup, and finally skimmed clean, so that there will be no fishy smell.
2. After the soup boils, be sure to switch to low heat, so that the soup will be clear and transparent.
3. When putting the minced meat and chicken into the pot, dilute it with cold soup first, otherwise it will condense into a ball after getting out of the pot; After getting out of the pot, stir in one direction and do not boil.