Ice cream curry lamb
Raw material:
4 litres of water, 3 packets of red curry paste, cherry tomatoes, 4 lemongrasses, 4 lamb bones (lamb shanks), bay leaves, 2 red and yellow bell peppers, Thai eggplant, round green peppers, okra, nine-story tart, a pinch of coconut milk, ice cream, chili peppers, lamb
Production:
1. Put 4 litres of water in a pot, then add the red curry paste. Once the water is boiling, add the cherry tomatoes. Then add the lemongrass. Then put in the lamb bones. Then add the bay leaves and cook for about an hour.
2. After about an hour, add red and yellow bell peppers and Thai eggplant. Then add the round green peppers. Then put in okra and nine-story tower. Scoop well and simmer for another two hours.
3. After cooking, add a little coconut milk to neutralize the sourness. Then put in the "secret weapon" - ice cream and cook for another two hours. Another two hours passed...... Then add the chili pepper and lamb. Cook for a few hours until the mutton is completely softened and absorb the full juice~
Thai crab curry
Raw material:
Meat crab, eggs, oil curry, onion, green pepper, red pepper, chives, coconut milk, fish sauce, chili oil, butter, milk, salt, starch
Production:
1. Slice the onion and chili pepper and cut the green onion into sections. The crab is shelled and divided into four. Sprinkle some salt on the surface of the crab, mix well, sprinkle with starch and mix well.
2. Heat oil in a pot, add the crabs and fry for about 2 minutes, then set aside. Leave the bottom oil in the pan and then bring the butter to the pan to melt. Add ginger, garlic, onion and green onion and stir-fry until fragrant. Add the oil curry and stir-fry until fragrant.
3. Add the crab and stir-fry together, then add coconut milk, milk and fish sauce to cook. Add green peppers, red peppers, and chili oil to stir-fry for half a minute, and then beat in an egg and stir-fry well.
Stir-fry the large intestine with slag sea pepper
Production:
1. Clean 10 kg of pig large intestine, remove the grease, rub the odor repeatedly with salt and rice vinegar, rinse it and change the knife into sections, put it into a basin, add 30 kg of cornmeal, 5 kg of red vitex crushed, 2 kg of minced ginger and 2 kg of salt, 1 kg of liquor, add 5 kg of pure water and stir well, pour it into the jar, seal and marinate for 50 days, and wait for the corn paste to be completely fermented.
2. Heat the bottom oil in the pot until it is hot, add 250 grams of fermented fat intestine corn paste and fry over low heat until fragrant, add 500 grams of broth and cook over medium heat for 4 minutes until cooked, add a little monosodium glutamate, sprinkle 10 grams of chopped coriander and chopped chives.
Ma Po crispy tofu
Ingredients: 800 grams of tender tofu, 100 grams of shredded vegetables, 10 grams of minced Yibin sprouts, 5 grams of minced pork belly.
Seasoning: 50 grams of yellow pepper, 5 grams of chicken juice, 1 gram of sugar, 2 grams of monosodium glutamate.
Production:
1. Cut the tofu into slices 1 cm thick and 4 cm wide.
2. Put 50 grams of salad oil in the wok, cook until it is 80% hot, add the chopped tofu, and fry until golden brown on both sides.
3. Start another wok, put in 10 grams of lard and heat it, add diced meat, minced sprouts and yellow pepper to stir-fry, then add fried tofu, simmer with 50 grams of broth for 3 minutes, and fry 100 grams of shredded vegetables at the bottom.
4. Finally, add chicken juice, monosodium glutamate, and sugar to taste.
Gastrodia carp pot
Ingredients: 1 carp (about 1000 grams)
Excipients: 25 grams of gastrodia, 10 grams of angelica, 10 grams of astragalus, 30 grams of lotus seeds, 50 grams of codonopsis, 6 grams of jujube, 10 grams of wolfberry, 10 grams of wheat winter, etc., as well as various fungi.
Seasoning: 3000 grams of soup Homemade dipping sauce (can be any kind).
Production:
1. Wash the fish after bloodletting, and take all the fish chips to taste on the decorative plate;
2. The selected medicinal materials are boiled in the pot first to produce their effect, and then they can be served;
3. When eating, add the head, tail and bones of the fish to boil and eat first, and finally blanch the fish fillet.
Longevity dragon and phoenix pot
Ingredients: 1 vegetable snake (or king snake) and 1 black chicken.
Excipients: 1 raw dried ginseng, 5 grams of astragalus, 5 grams of codonopsis, 3 grams of Ganoderma lucidum, 5 grams of polygonatum japonica, 5 grams of lily, 5 jujubes.
Ingredients: 20 grams of homemade dipping sauce (can be prepared as you like).
Production:
1. After slaughtering a vegetable snake, scald and wash off the old skin of the intestines and scales, fix the flying water with a bamboo skewer to remove the stain, and then press it in a pressure cooker for 15 to 25 minutes;
2. After the black chicken is made into water, add all kinds of medicinal materials in the excipients with broth, and add snake and snake soup, and it can be done after 30 minutes.
Lemongrass bamboo fence pine fish
Ingredients: 500 grams of pine fish
Excipients: 10 grams of green and red peppers, 50 grams of chives, 1 gram of lemongrass, 20 grams of fresh peppers
Seasoning: 20 grams of compound sauce (stir-fried from hoisin sauce, Zhuhou sauce, pork rib sauce, bean paste, pickled pepper paste, chili sauce) 5 grams of spicy fresh sauce, 5 grams of roast sauce, 5 grams of chicken essence, 5 grams of monosodium glutamate, 5 grams of secret sauce
Production:
1. Remove the internal organs of the Songhua fish, wash it, flavor it, and fry it;
2. Put refined old oil in a hot pot, stir-fry the compound sauce and fresh pepper to make it fragrant, add fresh soup, pine fish and other auxiliary materials, put in spicy fresh dew, and burn the sauce to taste;
3. When the juice is about to dry, add the chicken essence, monosodium glutamate, and color thickener to the pot.