Mint Beef Carpaccio with Fried Tofu, Wild Celery Stir-fried Frog, Private Recipe Crispy Skin Oil Slag
Ingredients:
Beef 200g, fragrant tofu 150g, dried chili flakes 5g, pickled cabbage 5g, mint leaves chopped 1g.
Seasonings:
Ginger garlic juice, (liyu - liquor), salt, oyster sauce, cornstarch, chicken powder, sesame oil, flower pepper oil, salad oil each appropriate amount.
Production:
1Cut beef into 0.5cm square pieces, add ginger garlic juice, liquor, salt, oyster sauce, cornstarch to marinate for 2 hours.
2Heat salad oil to 50% hot, add beef to fry until the outside is hard and the inside is tender, remove and drain oil.
3Add fragrant tofu, also fry until the surface is crispy and hard, remove and drain oil.
4Leave bottom oil in the pot, add chili flakes, pickled cabbage, dried chili flakes to fry fragrant, then add fried beef and fragrant tofu, stir-fry with chicken powder, sesame oil, flower pepper oil, sprinkle mint leaves chopped to stir-fry evenly, out of the pot to assemble.
Ingredients:
Frog 400g, wild celery segments 250g, chili rings 30g, garlic cloves 10g
Seasonings:
A (liyu - liquor, salt, liquor, cornstarch)
B (, steamed fish soy sauce, oyster sauce, pepper, pork fat)
Production:
1 (zhaosao zhijin - slaughter and clean) frog, cut into pieces, add A to marinate for 5 minutes, extract oil to reserve.
2Heat pork fat to 50% hot, add chili rings, garlic cloves to sauté fragrant, add extracted oil frog pieces, then add wild celery segments, add B to quickly stir-fry for 2 minutes to out of the pot.
(shuoming - instructions):
This dish does not pursue a smooth and tender texture, but wants to use quick fire to fry out dry and fragrant, let frog eat chewy, so no need to apply a coating.
(sifang cuipiya youzha - private recipe crispy skin oil slag)
Ingredients:
Pork skin 500g, green pepper diced 150g.
Seasonings:
Salt 5g, chicken powder 5g, (liuyang douchi -yang fermented broad bean paste) 30g, pork fat 500g.
Production:
1Fresh pork skin whole, clean and then put into the pot to cook through, take out and cut into 5cm long, 0.5cm square pieces to reserve.
2Heat pot, pour in pork fat, pour in cold pork skin, upper fire until oil temperature is 40%, off fire soak fry, such repeated three times, the pork skin slag to put out, use oil to soak to reserve.
3Again heat pot, pour in pork fat, oil temperature to 50%, pour in fried oil slag, fry out honeycomb bubbles, scoop out to collect.
4Again heat a pot, add (yang fermented broad bean paste), green pepper diced, salt, chicken powder to marinate, pour in fried oil slag, stir-fry evenly to out of the pot.
