Secret cumin bones
Raw material:
3 inch bones.
Seasoning:
3000 grams of Hunan brine, 10 grams of chopped pepper, cumin, green onion, ginger, star anise, cinnamon, dried chili, salt, soy sauce.
Make:
1. Treat the bones, put them in Hunan brine, add green onions, ginger, star anise, cinnamon, dried chili peppers, marinate for 50 minutes, remove and set aside;
2. Mix chopped pepper, cumin, salt and soy sauce into cumin chopped pepper sauce; Wrap the marinated bones with cumin chopped pepper sauce respectively, put them in a light wave oven and bake them at 250°C for 6 minutes, and then put them on a plate.
Comments: The inch bones are marinated first and then roasted, the skin is crispy and the meat is tender, and the spicy and salty are full of cumin fragrance.
Maggi Duck Four Treasures
Menu features:
This dish is a success story of an old dish, it is a traditional sauce flavor, and we have added Maggi soy sauce to make it more natural, which is perfect for cooking duck treasure dishes.
Raw material:
60 grams of cooked duck gizzards, 75 grams of cooked duck breasts, 50 grams of cooked duck hearts, 40 grams of boneless duck palms, 10 grams of green and red peppercorns, 5 grams of pine nuts, 700 grams of potatoes.
Seasoning:
3 grams of minced garlic, 15 grams of sweet noodle sauce and sugar, 10 grams of cooking wine and Maggi bean fragrant fresh, 2 grams of pepper and sesame oil, 20 grams of custard powder, and 1 kilogram of salad oil (about 50 grams).
Make:
1. Cut the potatoes into thin strips and soak the starch with water, use a towel to absorb the excess water, sprinkle custard powder evenly and shake it off, fry it in the oil until it is 50% hot, until it becomes golden brown Maggi.
2. Fry the pine nuts until golden brown.
3. Heat the bottom oil, add pine nuts and green and red peppercorns and rinse the oil and remove it.
4. Continue to heat the base oil, cook in sweet noodle sauce, sugar, Maggi soybean, pepper, cooking wine to taste, fry over low heat to thicken, add minced garlic, stir-fry the remaining raw materials after the fragrance, pour sesame oil out of the pot, and then put it into the fried Maggi, and put green and red pepper grains and fried pine nuts.
Shallot slices
Ingredient:
500 grams of conch, 20 grams of shredded green onion, 5 grams of shredded ginger, Sichuan pepper, cucumber, coriander, salt, sugar, cooking wine, light soy sauce, oyster sauce, monosodium glutamate.
Method:
1. Smash the conch with a hammer to take the meat, slice the conch meat into thin slices, add salt and mix it.
2. Blanch the sliced snail meat with water and cooking wine, put ice water to cool and drain the water for later use.
3. Add the fried oil of Sichuan pepper to the fried oil of green onion, ginger and garlic and coriander.
4. Take the snail slices, add salt, oyster sauce, light soy sauce, sugar, cooking wine, mix well, and put on a plate. Bottom with shredded green onions, roll cucumber slices around it into rolls, and decorate it with shredded red pepper around it.