Tea oil bouncing frog
Make:
1. Slaughter the bullfrog and make it clean, take 450 grams of net material, chop it into 3 cm square pieces, add 2 grams of salt and 20 grams of corn starch to grab and mix evenly, fry it quickly in the salad oil that is burned to 60% hot, and remove the oil.
2. Put 100 grams of red oil and 25 grams of tea oil into the pot, when it is hot, add 50 grams of garlic and ginger slices and stir-fry until the color is golden, add 25 grams of millet pepper and 15 grams of Dahongpao pepper to stir-fry the spicy taste, add 25 grams of Spicy Beef Sauce, 250 grams of beer, 150 grams of line chili pepper and green beans, stir-fry evenly over medium heat, add 5 grams of chicken powder and chicken juice, simmer over medium heat until the green beans are ripe, put in the bullfrog, and season with 15 grams of Lee Kum Kee braised soy sauce and 10 grams of fresh and spicy sauce. After stirring well, pour in 15 grams of pepper oil, put it in a container, and put it on the earthen stove (put burning charcoal in the earthen oven) to heat and eat.
Squirrel Cinnamon fish
Raw material:
Cinnamon fish, dry starch, tomato paste, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.
Make:
1. Remove the scales and gills of the fish, cut the abdomen, remove the internal organs, wash and drain. Wash all ingredients and set aside.
2. Hold down the body of the fish and cut off the head. Then hold down the body of the fish, use a knife to slice the fish against the bone (do not slice the tail), turn over and slice another slice of fish, and then slice off the thorny meat in the belly of the fish.
3. Cut off the two pieces of fish, the skin is down on the fish meat first straight, and then obliquely, until the skin of the fish becomes a diamond-shaped knife pattern.
4. Mix well with cooking wine and refined salt, and spread on the fish head and fish meat respectively. Then roll on the dry starch and shake off the remaining powder by holding the tail of the fish by hand.
5. Heat the oil in a wok over high heat, and when it is 80% hot, pour the fish meat with your hands and pour the hot oil in the pan on the fish from top to bottom. Then put two pieces of fish fin into the tail and fry them in a pan to shape it. After that, fry all the fish in a pan until golden brown, and put it on a plate.
6. Fry the fish head in the oil pan until golden brown (when frying in the pan, press the fish head with chopsticks to let the chin area expand and set).
7. After frying, put on the head and flesh of the fish to form the shape of the whole fish, and the head and tail should be cocked.
8. Put the tomato sauce in a bowl and add fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to make a sauce.
9. Leave a little oil in the pot, put the green onion section and stir-fry it until fragrant, add the garlic cloves, diced bamboo shoots, diced mushrooms, peas, shrimp and stir-fry, and after the sauce is thickened over high heat, pour sesame oil on it. Remove from the pot and pour over the fish.
Duck cake with leeks
Raw material:
8 fresh duck eggs, 25 grams of leeks, 20 grams of steamed bacon slices, 5 black fungus, 10 fresh broad bean pastes.
Seasoning:
8 grams of salt, 5 grams of chicken juice, 500 grams of chicken broth, 3 grams of pepper, 50 grams of rapeseed oil.
Make:
1. Knock the duck eggs into a bowl, add 3 grams of salt and leek segments and stir well.
2. Heat a frying pan, pour in rapeseed oil, pour in the duck egg mixture, fry over low heat until golden brown on both sides, pour out and change the knife into diamond-shaped pieces.
3. Put the wok on the heat, add the chicken broth, pour in the duck egg pieces and bring to a boil over high heat, then skim off the foam, put in the salted pork slices, black fungus, fresh broad bean paste, simmer over low heat for 2 minutes, season with salt, chicken juice and pepper, and serve off the heat.
Chaozhou charcoal burned conch
Ingredients: 1 large conch in Hong Kong
Accessories:
50 grams of minced pork belly, 10 grams of minced ginger, 10 grams of minced garlic, 10 grams of minced green onion, 3 grams of spicy minced millet, 2 grams of red peppercorns, 5 grams of minced coriander
Sauce:
10 grams of oyster sauce, 8 grams of Chaoshan white soy sauce, 5 grams of chicken broth powder, 25 grams of Huadiao wine, 3 grams of pepper, 5 grams of sesame oil
Make:
1. Heat the pot, stir-fry the minced pork belly, ginger, garlic, green onion and millet pepper, add 500 grams of second-hand soup, sauce, red pepper and coriander to make the sauce
2. Wash the epidermis of the snail, dip the liquid in the mouth, pour it into the Huadiao wine and boil it on the charcoal stove, pour off the Huadiao wine, add the juice to boil again, pour off the juice, add the juice again, burn slowly until the snail cover falls off naturally, about 60 minutes to 90 minutes according to the size of the snail, at this time the juice is almost none, pour out the remaining juice, and then burn it slightly to make the fragrance, and then slightly knock the snail head, the snail meat will naturally fall off
3. Snail meat slices are placed on the plate, and the snail shell, snail cover, and snail tail are also placed, and the head and tail are taken, which can be eaten with the original flavor, and can also be dipped in the sauce.
Black garlic old cucumber stew with wagyu beef
Ingredients:
50 grams of snowflake beef, 1 old hen (2000 grams).
Accessories:
50 grams of old cucumber, 5 grams of bamboo sunflower, 1 black garlic, 10 grams of green onion and ginger
Seasoning:
2 grams of salt, 2 grams of chicken broth and 2000 grams of purified water.
Make:
1. Wash the snowflake beef and cut it into slices, blanch and set aside.
2. Get out of the stew pot, put in the beef scraps and cleaned old hen, green onion and ginger, bring to a boil over high heat and simmer for 60 minutes, remove the oil slick after making a clear soup.
3. Change the old cucumber into pieces, put it in a stew pot with black garlic, add the clear soup and simmer for 30 minutes.
4. Add the beef slices and bamboo sunflower and simmer for 2 minutes.
Green apple spear squid caviar
Raw material:
Fresh green apple, squid caviar, lettuce leaves, olive oil, lemon juice, salt, ground black pepper, mint leaves (for garnish)
Make:
1. Wash the green apples, remove the core, and cut them into thin slices. To maintain the crisp texture of green apples, it is recommended to use sharp knives and ensure that the slices are evenly thickened.
2. Put the sliced green apples in a bowl, add olive oil, lemon juice, salt and black pepper and mix gently. Let the green apple slices marinate in the seasoning for 10 minutes to allow them to absorb the flavors.
3. Remove the squid caviar and put it in a small dish for later use. Care is taken to maintain the integrity of the squid caviar and avoid ruining its unique taste and appearance. Line the lettuce leaves on a plate and arrange the pickled green apple slices neatly on top of the lettuce leaves. Then, spread the squid caviar evenly on top of the green apple slices.
4. Finally, sprinkle some mint leaves as a garnish to add a touch of freshness. Depending on personal taste, you can also sprinkle some black pepper or lemon juice on top of the green apple slices for flavoring.