Crispy Beef with Scallion Oil

This dish is an improved version of White Braised Beef: First, beef (i.e., beef from the shank of a cow) is used as the main ingredient, this cut of meat is thick and full of tendons, lean and not tough, compared to tender sirloin beef, beef is a 'muscle' cut, more elastic and chewy; Second, after slicing the beef, immerse it in hot water to soften it before plating, sprinkle generously with chopped green onions and drizzle with oil to release fragrance, which maintains the beef's original freshness and flavor while adding rich onion fragrance, making it highly appetizing.

Batch Preparation:

Fresh beef washed and sliced into 4mm thick pieces with a knife, pat dry and then placed in a basin, add 45g salt, 10g MSG, 8g sugar, and mix evenly, then add 1000g of ice water and stir until all the moisture is absorbed, sprinkle with an appropriate amount of cornstarch and mix evenly, let it stand for 5 minutes before use; Yellow squash cut into 6cm strips.

Serving Process:

1. Yellow squash strips (200g) are blanched in boiling water for 30 seconds (water contains salt, scallion oil, etc.), drain and pat dry, then place on a plate and sprinkle with 35g of coriander leaves.

2. Bring a pot of water to a boil, then turn off the heat and add the beef slices (250g) soaked in sauce, immerse for 1 minute until cooked, then remove and arrange on the plate on top of the coriander, then cover with 150g of chopped green onion and sprinkle with a little white pepper.

3. The temperature of the scallion oil poured in should be around 180°C. Too high will make the green onions lose their bright color and affect the appearance. 4. Compared to white scallion and aged ginger, red scallion and aged ginger have a stronger flavor, which is more suitable for making scallion oil.

5. When making scallion oil, pay attention to the oil temperature should not be too high, the fire should be adjusted to the smallest, fry the green onions and ginger slices until they become crisp, but not black, this makes the scallion oil have a clear and fragrant color, without bitterness.

6. When making the sauce, after adding East Guo's Fine Flavors and Meiji Flavors, keep the water temperature around 90°C, do not use high heat, otherwise the sauce will become bitter.

Golden Combination

Ingredients:

10 Live Seabass, 20g Dried Lychee Nuts, 100g Mushroom-Flavor Dried Shiitake Mushrooms, 50g Fried Peanuts in Shells, 150g Dried Yellow Beans, 20g Yellow Melon, 100g Peas.

Seasonings:

750ml Thick Soup Stock, 50g Cornstarch, 10g Soup Base, 5g Flavorful Dried Treasures, 10ml Mushroom Juice, 50g Chicken Oil.

Preparation:

1. Live seabass cleaned and sliced with a flower knife; Yellow beans boiled; Yellow melon steamed; Seabass, dried lychee nuts, fried peanuts in shells, and mushroom-flavor dried shiitake mushrooms are blanched separately.

2. Bring a pot of water to a boil, then add peas and yellow melon, push the mixture into a puree, then add soup base, Flavorful Dried Treasures and mushroom juice to make Golden Soup.

3. Golden Soup is mixed with cornstarch for thickening, then add live seabass, dried lychee nuts, fried peanuts in shells, mushroom-flavor dried shiitake mushrooms, and cooked yellow beans for a short time, then drizzle with chicken oil and serve in a dish.

Crispy Spring Roll Wrapped Meat

Wrap spring roll wrappers with the meat rolls, deep-fry in hot oil to make crispy rolls, served with spring roll wrappers, resembling fried french fries, with sticky inner filling and fragrant taste upon biting.

Preparation Process:

1. Five flower meat plus fermented bean curd, red sauce, chili powder and rice powder mixed evenly, steam for 90 minutes until cooked, take it out and preserve it overnight to allow the flavor to fully penetrate the meat; 2. Steam the meat again for 90 minutes and remove the excess oil.

3. Cut the crispy spring roll wrapped meat into strips and arrange it on the spring roll wrappers.

4. Roll up the edges, seal with egg liquid, trim off the excess skin to make the 'meat rolls' of different lengths.

5. Take a spring roll wrapper, deep-fry it into a small bowl.

6. Put the meat roll into the pot and deep-fry until golden brown, take it out, drain the oil and arrange it in the small bowl.

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