Dried soil sauce
Make:
1. Wash 400 grams of dried soil sauce, cut it into slices with a thickness of 0.5 cm, pour it into the pot, add 400 grams of bone broth and bring to a boil over high heat, change to low heat and cook for 5 minutes until flavored, remove from heat.
2. Put 75 grams of tea oil and 25 grams of cooked lard into the pot, when it is hot, add 150 grams of pork belly slices, stir-fry over medium heat until the meat is mature, add 5 grams of garlic slices and ginger slices to stir-fry until fragrant, add 25 grams of red pepper pieces and green pepper pieces and stir-fry well, pour in 100 grams of beer, 15 grams of braised soy sauce, 3 grams of salt, 10 grams of chicken powder, stir-fry evenly over high heat, put it in a container, put it on the earthen stove (put burning charcoal in the earthen oven) and heat it to eat.
Saltwater duck
Raw material:
A duck leg, a little ginger, garlic, and green onion.
Seasoning:
Salt, cooking wine, star anise, peppercorns, fennel to taste.
Make:
1. There are three points to wash the duck leg and make it taste quickly: first, use kitchen paper to dry the duck leg; Second, use a toothpick to prick some holes in the duck meat and skin; The third is to wipe the duck legs with hot salt, remember to rub them with your hands.
2. Fry the salt, pepper and fennel in a dry pan until the salt turns yellow, and the fragrance can be put out for later use.
3. Put the duck leg smeared with salt into the container, cover or refrigerate in plastic wrap for more than 24 hours (24-48 o'clock is appropriate), and pour out the precipitated brine every half a day.
4. Rinse the salt and peppercorns on the duck legs with water, put cold water into the pot, the water should be over the duck legs, add ginger and garlic slices, and green onion knots to cook together.
5. After the water boils, add 2 tablespoons of cooking wine, turn to medium-low heat for about 20 minutes.
6. After taking out, cool thoroughly, and then cut into pieces and put on a plate.
Jade cuttlefish balls
Raw material:
Ingredient A (2 grams of salt, 2 grams of chicken essence, 1 gram of monosodium glutamate, 5 grams of ginger juice)
Ingredient B (15g egg white, 50g cornstarch)
500 grams of fresh cuttlefish meat, 80 grams of fresh plum greens, 20 grams of soaked black fungus, 50 grams of white jade mushrooms, and 5 grams of carrot slices.
Seasoning:
5 grams of salt, 5 grams of chicken essence, 3 grams of monosodium glutamate, 500 grams of clear soup, and 15 grams of Sanhua evaporated milk.
Make:
1. Wash the plum greens, put them in boiling water and blanch them quickly, take them out and take a shower, squeeze out the water, and chop them into puree for later use.
2. Cut the cuttlefish meat into small pieces first, then chop it into fine paste with the back of the knife (let it be slightly grainy), add material A and the processed plum green and stir vigorously, then add material B and mix well, squeeze into balls with a diameter of 3 cm by hand, put them into a pot of cold water, slowly heat them over low heat until the balls float on the surface of the water, and remove the water.
3. Put the clear soup, salt, chicken essence and monosodium glutamate into the pot, boil over high heat and add cuttlefish balls, black fungus, white mushrooms, carrot slices, pour in Sanhua evaporated milk and stir evenly, remove and put on a plate.
Baked chicken in a black truffle casserole
Ingredients: 1 Lingshan chicken (about 3.5 catties)
Ingredient:
20 grams of shallots, 10 grams of green onions, 20 grams of garlic, 15 grams of ginger, 1 fresh black truffle, a little black truffle sauce
Yard Pocket:
Half a spoon of salt, half a spoon of monosodium glutamate, half a spoon of chicken essence, a little pepper, and then give an appropriate amount of water starch and stir well!
Make:
1. Chop the Lingshan chicken into small pieces, then clean and control the moisture to dry, put half a spoon of monosodium glutamate, half a spoon of chicken essence, a little pepper, a little tender meat powder, and 1 spoon of dry corn starch to grasp and mix evenly, and finally put a little peanut oil to marinate and prepare!
3. Next, prepare a frying pan, heat the pan and put a little salad oil, then put in the marinated chicken pieces and fry them slowly over low heat, fry until golden brown on both sides, and pour out, then add black truffle sauce and stir-fry evenly until golden brown on both sides!
4. Then brush the pan clean, then heat it and add a little salad oil, add garlic, ginger and shallots and stir-fry until fragrant, then add the fried chicken pieces and stir-fry slightly!
5. Stir-fry over high heat while pouring the yard and stir-frying, and finally pour it out of the pot in the burned casserole, use a planer to cover the fresh black truffle scraper and put the green onion white segment, pour a little brandy on the side of the pot, and then you can
Clear chicken soup simmers geoduck in seconds
Ingredients: 1 Canada geoduck (about 650 grams)
Ingredients: Prepared chicken soup, 10 grams of shredded coriander, 10 grams of ginger, and an appropriate amount of wolfberry
Make:
1. Canada geoduck kills a good piece and puts a sashimi plate for backup!
2. Use a Corning high-temperature glass pot to fill 5 catties of prepared chicken soup and add an appropriate amount: salt, dried scallops, flavored powder, and chicken juice to taste!
3. Put it on the car in the box, boil it over high heat, put in the geoduck slices and take them out and distribute them into the soup bowl, garnish with shredded coriander, ginger, wolfberry, and add an appropriate amount of clear chicken soup to serve.
Clear chicken soup production: 5 kg of lean pork, 5 kg of Lao Guang chicken, 250 grams of ham, 25 kg of water
Make:
1. Cut the lean pork into large pieces, open the back of the old chicken, and chop the ham and wash it.
2. Put the raw materials and water into the pot (bucket) together (if the meat is frozen, it should be treated with flying water), first heat it with a fierce fire until it rolls up, then turn to slow heat, and skim off the soup noodle foam.
3. After 4 hours of non-stop heating, keep the heating temperature as slightly rolling.
4. Skim off the oil slick of the clear soup noodles, filter the soup with clean gauze to get clear chicken soup, and set aside
Morel mushroom, crab roe, fish balls, lion head
Raw material:
Morel mushrooms, sea bass, crab roe, pork belly, fatty meat, old chicken, scallops, ham, vegetable gall
Make:
1. Old chicken, ham, and scallops are stewed in the steamer for 4-6 hours, and the soup base is made with clear chicken soup!
2. Cut sea bass, pork belly, and fatty meat into uniform granules and beat them by hand until they are gelatinized and kneaded into suitable round balls!
3. Put the crab roe in the center of the fish balls, make a pot of chicken broth, and cook over low heat!
4. Take a soup cup and put the lion's head in, pour in the chicken broth, add morel mushrooms, put it in the steamer and steam for 20 minutes, and put the cabbage gallbladder into the dish
Turquoise sautéed tiger grouper
Raw material:
Tiger grouper fillet, green vegetables (such as kale, spinach, etc.), garlic, ginger, cooking wine, salt, light soy sauce, chicken essence, vegetable oil
Make:
1. Wash the tiger grouper fish fillet, cut it into pieces of moderate size, marinate it with cooking wine and a little salt for 10 minutes, remove the smell and improve the freshness, and prepare the vegetables: wash the greens and cut them into segments; Slice the garlic and ginger and set aside.
2. Pour an appropriate amount of vegetable oil into the pot, put in the garlic slices and ginger slices after the oil is hot, stir-fry over low heat to bring out the fragrance, then put the marinated tiger grouper fish pieces into the pot, fry them quickly over medium heat, fry them on both sides until they are slightly yellow, pour in light soy sauce, and stir-fry gently to make the fish pieces evenly colored.
3. When the fish pieces are fried until they are seven or eight ripe, put the cut vegetables into the pot, fry them quickly over high heat, and fry them until the vegetables are broken and green, add an appropriate amount of salt and chicken essence to taste.
4. After quickly stir-frying evenly, you can turn off the heat and remove from the pot, and put the fried turquoise fried tiger grouper into a plate and enjoy.
Secret Huizhou small yellow croaker (on the bit)
Make:
1. 200 chilled small yellow croakers (each weighing 150 grams) are slaughtered and scaled, cut along the belly of the fish and then remove the internal organs, rinse them, put them neatly into the tray, add vegetable and wine juice to marinate for 5 hours to remove the fishy taste.
2. Take out the marinated small yellow croaker in place, rinse the surface marinade and put it into a fish-shaped plate, and pour 30 grams of vegetable chicken fat into each one.
3. Steam for 6 minutes, take it out, garnish with green onions, ginger, and red peppers.
Vegetable juice:
1,500 grams of ginger, 1,000 grams of carrots, 500 grams of chopped coriander, and 500 grams of green peppers are put into a wooden barrel and scooped, add 2 bottles of rose wine, 1 bottle of brandy wine, and 150 grams of salt and stir well.
Vegetable Chicken Fat:
1. After slaughtering 10 old hens, remove the chicken fat from the abdomen and under the skin, blanch them in boiling water to remove the peculiar smell, remove and drain them for later use.
2. Heat the pot, add 100 grams of chicken fat and carrots, 50 grams of green onions, 50 grams of ginger, 30 grams of parsley, 30 grams of onions, and 20 grams of coriander stalks.