Fresh Ginger Scallion Beef Lettuce Rolls, Umami Scallop Flavor Braised Pig Liver, Crispy Eggplant with Scallion and Shrimp
Fresh Ginger Scallion Beef Lettuce Rolls
Umami-rich scallion flavor and layered texture; the fresh ginger scallion flavor and beef lettuce rolls are perfectly blended, a very simple cold dish.
Main ingredients:
500g beef lettuce rolls;
Accessories:
30g fresh ginger scallion, 20g onion, 20g green onion, 20g coriander, 50g purified water;
Seasoning:
20g Donggu Hengchuang Soy Sauce, 3g Wanzi Soy Sauce, 10g peanut oil
Process:
1. Process the beef lettuce rolls, blanch them in boiling water and then chill in ice water.
2. Slice the onion into threads, fry in oil until golden and crispy. Cut the green onion and coriander into finger-length strips. Use remaining green onion and boil it with hot water, then chill in ice water.
3. Crush the fresh ginger scallion, mix purified water, soy sauce, and peanut oil into juice. Place the sliced beef lettuce rolls in and soak them in the seasoning, take them out and arrange them in a dish with a little decoration.
Crispy Eggplant with Scallion and Shrimp
This dish features crispy eggplant skin and tender flesh, with the deliciousness of scallops and a rich shrimp flavor.
Ingredients:
300g fresh scallops, 300g eggplant, 200g pork filling, 100g broccoli, green onion, chili pepper, ginger, garlic, white sugar, MSG, vinegar, chili oil, crispy flour, water starch, salad oil each appropriate amount
Process:
1. After preliminary processing, stuff the eggplant with meat filling to make eggplant boxes and coat them evenly with crispy flour, then fry in oil until the color is golden, take them out to drain off oil, ready to use.
2. Clean the fresh scallops one by one, cut flower knife, then put them into boiling water, cook until tender and then take them out.
3. Broccoli put into boiling water, cook until broken into pieces and then take them out, drain water, ready to use.
Secret Old Broth Braised Pig Liver
Ingredients:
Two pieces of pig liver, 50g coriander, 50g green onion, ginger, cinnamon stick, star anise, white peony, cloves, cardamom, dried chili pepper each 20g, 10g camphor
Seasoning:
1500g old broth liquid, 20g salt, Donggu Hengchuang soy sauce 200g, seafood soy sauce 100g
Production:
1. Properly cut and blanch the pig liver, then cook in water with green onion and ginger until it is broken into pieces, use bamboo skewers to poke more small holes, convenient for absorbing flavor, take them out and reserve.
2. Make old broth liquid: choose a suitable old broth liquid according to local flavors, add cinnamon stick, star anise, cloves, white peony, cardamom, dried chili pepper, Donggu Hengchuang soy sauce, seafood soy sauce and salt to adjust the flavor (salty and fragrant type), finally add green onion, ginger slices and cook for a while.
3. Put the cooked pig liver into the prepared old broth liquid and soak for absorbing flavor, take them out and arrange them in a dish.
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