Shaoxing cooked drunk Roche shrimp
Raw material:
12 Roche shrimp (about 60 grams each), 40 grams of chives, 40 grams of ginger
Seasoning:
5 grams of Sichuan pepper, 5 grams of star anise, 3 grams of bay leaves, 5 grams of cinnamon, 6 grams of tangerine peel, 5 grams of dried chili peppers, 600 grams of sugar, 500 ml of green plum wine, 3 years of Guyue Longshan, 500 ml, 800 ml of light soy sauce, 50 ml of white wine, 200 grams of oyster sauce
Make:
1. Wash the shrimp and remove the shrimp line, put it in a pot of water and boil for 3-5 minutes until it is cooked thoroughly, then remove it and rinse it cold.
2. Mix the sugar, plum wine, Guyue Longshan 3 years, light soy sauce, white wine, oyster sauce, chives, ginger, Sichuan pepper, star anise, bay leaves, cinnamon, tangerine peel, and dried chili peppers;
3. Soak the cold cooked shrimp for 8 hours, remove it and put it on an ice tray, and garnish it slightly.
Lemon Bunny
Ingredients:
500 grams of skinless rabbit meat
Accessories:
2 limes, 200 grams of dried chili peppers, 5 grams of dried green peppercorns, 100 grams of fine chili noodles, 35 grams of tangerine peel, 10 grams of ginger, 10 grams of green onions
Seasoning:
Sugar, appropriate amount of monosodium glutamate, 20 ml of rattan pepper oil, 10 grams of cooking wine, 1 gram of pepper
Make:
1. Rinse the skinned rabbit meat with cold water, cut it into 1 cm cubes, marinate it with ginger, green onions, cooking wine, lime zest, pepper and 20 grams of tangerine peel for 1 hour;
2. Blanch the dried chili pepper and dried green peppercorns in a pot of water, remove and drain;
3. Fry the marinated rabbit in a hot oil pan until the surface is golden brown, remove and drain the oil;
4. Leave 200 ml of bottom oil in the pot, burn until it is hot, add 15 grams of dried chili pepper, dried pepper and tangerine peel and fry until fragrant, put in the fried rabbit and stir-fry evenly, add chicken essence and monosodium glutamate, add 100 ml of water to boil, reduce the juice for 5 minutes on low heat, put in fine chili noodles and sugar, stir evenly, pour in rattan pepper oil, and decorate with mint leaves after cooling.
Boiled pot waist slices
Raw material:
Pork loin slices, anchovy sections, garlic sprout sections, celery festivals, dried chili pepper sections, Sichuan peppercorns, minced ginger, minced garlic, minced pickled peppers, fresh peppers, green and red peppers, chopped green onions
Seasoning:
Cooking wine, pepper, bean paste, hot pot base, water, Maggi fresh, fresh dew, steamed fish soy sauce, rattan pepper oil, sesame oil
Make:
1. Remove the pork loin slices from the waist and clean them, cut them into anchovy knives, add cooking wine and pepper to remove the smell, and then put them into a pot of boiling water and set aside;
2. Put the phoenix tail section, garlic sprout section and celery section into the oil pot, add the dry pepper section and Sichuan pepper and stir-fry, and put it at the bottom of the nest plate;
3. Put an appropriate amount of oil in the net pot and heat it, first add minced ginger, minced garlic, bean paste, pickled pepper and hot pot base, stir-fry until fragrant, add an appropriate amount of water, add Maggi fresh, fresh dew and steamed fish soy sauce to taste, after boiling, hook thin thick and pour rattan pepper oil and sesame oil, pour in the waist flower and push it evenly and put it in the pot and put it in a plate with vegetable materials;
4. Wash the pot and heat the oil, first put the fresh peppers, green and red peppers to the fragrant, and after scooping the pot on the waist flowers, sprinkle some green onions.
Stir-fried sea cucumber with green peppers
Raw material:
400 grams of South American meat ginseng and 250 grams of green peppers
Seasoning:
Appropriate amount of cooking oil, 5 grams of oyster sauce, appropriate amount of chicken juice, 2 grams of Maggi fresh, appropriate amount of dark soy sauce, appropriate amount of salt, 5 grams of corn starch, 150 grams of broth
Make:
1. Remove the internal organs of the sea cucumber, clean it, and cut it into strips with a knife;
2. Put the sea cucumber into the pot, add an appropriate amount of cooking wine, wait for the water to boil for 1 minute and pour it out;
3. Stir the green pepper until fragrant, pour in the sea cucumber and cook it to extract the fragrance;
4. Add oyster sauce, chicken juice, Maggi fresh and other seasonings to the pot and stir-fry together;
5. Add the broth, stir and cook until the soup is rich, the thickening is slightly thicker, drizzle with boiling oil, and stir-fry evenly.
Caviar crispy scallops
Raw material:
Scallops, caviar
Seasoning:
Salt, butter, pepper
Make:
1. Absorb the scallops and add them to the chicken powder, flavor powder and corn starch and mix well;
2. Put butter in a frying pan, put in the scallops after the butter melts, fry until golden brown on both sides, and remove the oil;
3. Put it on a plate, put the flowers and plants, put in the fried scallops, and garnish with caviar.
Crispy green spicy fat sausage
Ingredients:
500 grams of pork intestine
Accessories:
100 grams of green onions, 60 grams of onions, 40 grams of shallots, 50 grams of garlic, 50 grams of ginger, 1 lime
Seasoning;
100 grams of green pepper spicy sauce, 30 grams of concentrated brine sauce, 50 grams of chicken essence, 10 grams of salt, 3 kg of water, crispy fried paste, lemon fragrant hot and sour green pepper sauce
Make:
1. Blanch the large intestine with green onions, ginger and white wine to remove the fishy water, clean it, fry the auxiliary ingredients until fragrant, add all the seasonings and water cover, cover the ingredients, boil over low heat and simmer for about 120 minutes until crispy and soft and flavorful, remove and cool for later use;
2. Mix the crispy fried paste evenly according to the recipe, pat a little corn starch on the surface of the large intestine and evenly wrap the crispy fried paste, put it in an oil pan with a temperature of 5 to 6 and fry until the shell is crispy, remove it, drain the oil, change the knife into sections, decorate the cat, and put it on a plate;
3. Finally, shave a little crushed lime to enhance the aroma on top of the chutney pesto.
Crispy paste :
140 grams of low-gluten flour, 80 grams of corn starch, 20 grams of glutinous rice flour, 10 grams of baking powder, 300 grams of ice water, 120 grams of refined oil
Lemon hot and sour green pepper sauce :
25 grams of hot and sour sauce, 10 grams of chicken essence, 150 grams of seedless green peppers, 20 grams of garlic, 20 grams of olive oil