Overlord full elbow
Raw material:
1 net elbow and 50 grams of dried chili pepper.
Seasoning:
2 tsp salt, 2 tsp five-spice powder, 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp chicken bouillon, 2 tbsp cooking wine, appropriate spices for stewed meat, a pinch of green onion and ginger.
Method:
1. Blanch the elbow in clean water, remove and debone;
2. Smear the inside of the elbow with five-spice powder, and then tie the elbow tightly with hemp rope;
3. Put the clear soup into the pot and boil, adjust the seasoning, and take out the elbows, green onions, ginger segments, and simmer over low heat until nine are ripe;
4. Remove the cotton thread, put it in the soup bowl, and steam it in a steamer for 30 minutes until it is cooked and soft and glutinous;
5. Heat the red oil in a wok, add the dried chili peppers and stir them crispy, pour them on the elbows, and sprinkle with chopped green onions.
Tips:
The final steaming can make the elbow softer and glutinous, which means that the New Year is coming, our days are thriving, and if you are troublesome, you can also cook it directly.
Spicy grilled oysters
Ingredient:
Oysters, lemon, ginger, shredded green onion, garlic, spicy millet, green chili, soy sauce, salt, black pepper, salad oil, oyster sauce.
Method:
1. Wash the fresh oysters, take the meat, process them again and put them in the shell.
2. Bake the oysters on a grilling net, and grill the oysters on both sides until they are medium-rare until they are 7 minutes cooked.
3. Make a spicy sauce with garlic, red pepper, green chili, chili powder, soy sauce, salt, black pepper, salad oil, oyster sauce and other seasonings.
4. Add 2-3 teaspoons of spicy sauce, spread evenly on top of the good meat, and grill again.
5. After spreading the salt on the plate, place the roasted oysters on the salt, and finally add shredded green onions to the oysters, and arrange them with lemon and ginger.
Steamed Huaiyang three fresh
Raw material:
4 gluten, 2 shutters, appropriate amount of salted dried fish, 250 grams of minced meat, 50 grams of water chestnut.
Seasoning:
Appropriate amount of salt, 3 grams of chicken broth powder, a little white pepper, 20 grams of clear chicken broth.
Method:
1. Cut the water chestnut into small cubes and add salt, cooking wine and white pepper together with the minced meat, and grasp well.
2. Stuff the minced meat into a small gluten opening, change the shutters into a rectangle of 8x.10 evenly smeared with minced meat and roll it into a rectangular, and change the soaked salted fish to a knife. Put the above seasonings on a plate, add the chicken broth and steam for 30 minutes.