Dry-Fried Pork Belly, Green Eggplant Braised with Sea Rabbit, Tofu Skin Braised with Fish and Noodles
Dry-fry pork belly
This dish uses black pork and is raised freely. The meat is firm and fragrant. When matching ingredients, a reasonable distribution of fat and lean meat is used. The cooking technique of drying requires the ingredients not to fly water, not to overheat the oil, all rely on stir-frying
Ingredients: 300g of peeled black fat pork, 200g of lean pork, 20g of garlic leaves.
Seasoning: A material (5g of old dried liquor, 6g of oyster sauce, 2g of salt), 10g of minced garlic, chili powder, oyster sauce, old dried liquor, 5g of red bell pepper circles, 20g of pig fat oil, 50g of broth
Production: 1. Cut the black fat pork into 5cm x 2.5cm x 0.3cm slices; cut the lean pork into 4cm x 3cm x 0.3cm slices, add oyster sauce, old dried liquor marinate for 5 minutes, until colored. 2. Pour oil into a clean pot, heat to 50% hot, add fat pork to bring out the fragrance, then add minced garlic and chili powder, stir-fry to bring out the fragrant aroma, add lean pork - stir-fry, season with A material, add broth, add garlic leaves, red bell pepper circles, immediately stop cooking
Key: 1. Cube receives more uniform heating. Turning green eggplant into finger-thick cubes is more conducive to heating evenly. Shaping it into other shapes is not conducive to thorough heating. 2. Fry and blanch after frying. Green eggplant is very oily, after frying, blanching can remove excess oil from the eggplant, and the eggplant core will be softer and easier to absorb flavor when stewed.
Green eggplant braised with sea rabbit
This dish is a classic specialty dish in a certain area. Eggplant loves garlic, but many people don't like the taste of garlic when contacting it directly, so it is replaced with garlic oil to increase the garlic flavor. Eggplant is fried and blanched before stewing, which not only prevents it from being greasy but also makes the eggplant core softer. Adding sea rabbit adds freshness and richness of flavor, which is loved by diners
Ingredients: 600g of green eggplant, 400g of sea rabbit, 40g of crystal powder soaked in water, 200g of green pepper, red pepper
Seasoning: A material (5g of salt, 5g of flavor essence, 10g of Japanese sauce), 10g of minced garlic, 15g of garlic oil, 50g of broth
Production: 1. Cut the green eggplant into finger-thick cubes, put it into a pot and fry with 3kg of vegetable oil over medium-high heat, until the outer skin is golden yellow, remove and fry again for 2-3 minutes, remove and drain oil; put the fried eggplant into boiling water for 2 minutes, drain and drain; lightly blanch the sea rabbit in the water in which the eggplant was blanched - put it in, remove and drain the moisture. 2. Add 15g of vegetable oil to a clean pot and heat to 50% hot, add green pepper and red pepper, stir-fry to bring out the fragrant aroma, add eggplant and sea rabbit, pour in broth and bring to a boil, add A material, add crystal powder, small fire simmer until the soup is thick, high heat, drizzle garlic oil along the edge of the pot, remove from heat
Key: 1. Cube is heated more evenly. Turning green eggplant into finger-thick cubes is more conducive to heating evenly. Shaping it into other shapes is not conducive to thorough heating. 2. Fry and blanch after frying. Green eggplant is very oily, after frying, blanching can remove excess oil from the eggplant, and the eggplant core will be softer and easier to absorb flavor when stewed.
Tofu skin braised with fish and noodles
This dish uses meat stuffing, mushroom bean sprouts, mushroom stuffing, lotus root and tofu stuffing, and fills it into oil tofu, first steam for 20 minutes, then stew for 40 minutes, and finally matches with fish noodles to cook together. Although the ingredients are all ordinary, the rich umami flavor makes it a favorite dish among diners
Ingredients: 8 pieces of oil tofu, A material (100g of minced meat, 20g of mushroom bean sprouts, 20g of mushroom, 20g of tofu stuffing), 200g of fish noodles (noodles), 10g of stir-fried celery, 2g of coix seeds
Seasoning: B material (2g of salt, 2g of light soy sauce, 2g of chicken powder), 1.2kg of pig bone broth, 5g of pig fat oil, 5g of wheat starch, 8g of salt, 2g of chicken powder
Production: 1. Mix A material and B material evenly, stuff into the oil tofu with torn small mouth, put into the steaming rack and steam for 20 minutes. 2. Take a sand pot, put in oil tofu, add 1kg of pig bone broth, add 6g of salt and pig fat oil, small fire simmer for 40 minutes. 3. While simmering the oil tofu, pour the remaining pig bone broth into the pot, add fish noodles and salt 2g and chicken powder, cook until fragrant, remove fish noodles, put into the oil tofu sand pot, continue to cook for 3 minutes, use wheat starch to thicken and pour in the water, remove from heat, put the oil tofu first in the plate, then put the fish noodles in the plate, sprinkle celery segment and coix seeds to decorate
:
1.32-3;2;-
2.15A
:
1.
2.
2040
:
8A(10020)() 200102
:
B(2531)1.2582
:
1.AB20
2.1640
3.23
