Jade Turtle

Carp and turtle are the signature dishes that Hunan chefs specialize in cooking, with many characteristic Hunan dishes made with turtle as the main ingredient. The flavor of turtle dishes will change slightly depending on the changes in the recipe, so when making turtle meat dishes, it is important to understand the properties of the ingredients.

Turtle is an ecological ingredient, when cooked with broad beans and homemade broth, it has a rich flavor and is rich in collagen. The combination of plant and animal protein is particularly reasonable.

Ingredients:

Raw materials:

600g of fresh turtle meat, 50g of dried broad beans.

Seasonings:

A1020

B105

52521003

Production:

1Wash the turtle meat, cut it into 2.5cm square blocks, put it into boiling water, pour in A and boil it over high heat, take it out and rub the turtle meat with your hand to remove the thin membrane, wash it clean; dried broad beans soak in water to soften.

2Put in the oil in a pot, heat to 50% hot, put in the turtle, small amount, small fire stir-fry until the turtle turns color, put in Lee Kim's Doubanjiang and stir-fry, add high-quality broth, boil over high heat, reduce the heat and braise for 2 hours, adjust with B.

3Put broad beans in a sand pot, add 300g of turtle broth, small fire to mature, take out broad beans, put broad beans in sand pot, then pour the hot turtle and the remaining broth into sand pot, sprinkle with red pepper grains, serve.

Homemade Broth:

1750g of chicken, 750g of pork belly, 2 pork feet, respectively processed and cut into large pieces, put into boiling water and boil until translucent, take it out and control the water, slightly cleaned and put into a stainless steel barrel, pour in 9kg of water, boil over high heat for 30 minutes, reduce the heat and simmer for 2 hours, use high heat to spray the soup for 15 minutes, filter.

Because a large amount of collagen-rich ingredients are added during the broth making, the broth is golden in color and rich in flavor.

Sliced Pork Ribs

The characteristic of this dish is sticky and tender, fat but not greasy, and a bright red color with a home-style flavor. The previous method was to boil the pork head until soft and then disassemble it to stir-fry with other ingredients, which was not as tender.

Ingredients:

200g of raw pork ribs, 300g of tofu, 15g of scallion greens.

Seasonings:

A1105

B510

Green pepper, red pepper each 20g, dry chili, bean curd each 15g, salad oil 30g.

Production:

1Disassemble the undigested pork head, cut it into 2cm length pieces, add A and press for 3 minutes, then pour it into the pot, concentrate the juice; tofu is torn apart into small pieces, put it into the oil that is 50% hot and fry briefly, then pour it out and dry.

2In another pot, heat the oil, add bean curd, dry chili, green pepper, dry chili, and salt, stir-fry fragrant, then add tofu ribs, use the remaining soup in the pressure cooker and B to season, make it fully absorbed, open the fire to concentrate the juice, add scallion greens, plate.

Paper Lid Cooking

Ingredients:

1800g of Qingyuan chicken, 10g of cured meat, 50g of Shanghai green vegetables, 20g of chili peppers, 15g of garlic seeds, 5g of salt.

Seasonings:

Salt, roasting chicken broth (chili sauce, salt, soy sauce) 300g.

Production:

1Cut the Qingyuan chicken into pieces and marinate with roasting chicken broth.

2Brush the tray with oil, spread out aluminum foil, put the chicken pieces in the aluminum foil to pack, enter the oven for 10-15 minutes.

3Cut the Shanghai green vegetables into small pieces and blanch in water, drain and set aside.

4Heat the pot, put the cured meat slices, beat the garlic seeds, chili peppers, salt, and stir-fry fragrant, then put in Shanghai green vegetables, stir-fry, and plate.

5Open the roasted chicken, cover with the stir-fried paper lid.

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