Small and Medium Restaurants' Chefs Share Several Modified Classic Dishes
Using crystal glutinous rice cake as the container to present duck meat, which adds a sense of luxury and enriches the taste of the dish. When eating, the crispy and tender flavors are combined.
Ingredients:
Duck meat 200g, 10 sheets of fried crystal glutinous rice cake, 30g garlic sprouts.
Seasoning:
A seasoningSalt, flavor enhancer 3g, scallion segment, ginger slice 10g each
B seasoningK, peanut paste, sesame paste, chili sauce 5g each
C seasoningred bell pepper, sauerkraut 5g each
Flavor enhancer, chicken broth enhancer 5g each, 7g sesame oil, 500g vegetable oil.
Production:
1. Wash the duck meat, cut it into small pieces, add A seasoning and marinate for 15 minutes.
2. Heat vegetable oil in a pot to 40% hot, add duck meat, small flame, slide it out, and drain off the oil.
3. Leave residual oil in the pot, heat to 40% hot, add B seasoning and stir-fry over a small flame, add duck meat cubes, C seasoning and garlic sprouts, season with remaining seasonings, drain and place on crystal glutinous rice cake.
Red braised pork is the most representative dish in Shanghai cuisine, but this dish is different from traditional practice in both appearance and taste. The bone-in five-layer pork belly, when cooked, has a stronger aroma, and is cooked with beer and flower wine, which can reduce greasiness and prevent five-layer pork belly from turning black.
Ingredients:
Bone-in five-layer pork belly 600g, 10g leek leaf.
Seasoning:
Sugar, Lee & Juck’s Secret Recipe Braising Sauce 30g each, 500g beer, 100g flower wine, 2 slices of star anise, half an old cinnamon stick, 20g scallion segment, 20g ginger slice, salt, flavor enhancer 8g each, 70g vegetable oil.
Production:
1. Wash bone-in five-layer pork belly, cut it into large blocks of 5cm, heat vegetable oil 20g in a pot to 70% hot, add scallion segment, ginger slice, five-layer pork belly blocks, small flame, sauté until five-layer pork belly releases oil, and drain off the oil.
2. Increase the fire, add remaining vegetable oil, heat to 30% hot, add sugar, small flame, sauté into sugar color, add beer, flower wine, Lee & Juck’s Secret Recipe Braising Sauce, star anise, old cinnamon stick and five-layer pork belly, bring to a boil, then reduce the heat and simmer for 45-50 minutes, add salt, flavor enhancer and adjust seasoning, then increase the heat to thicken the sauce, remove from the fire to let it cool.
3. Use leek leaves blanched in water to tie five-layer pork belly, then place five-layer pork belly in a oyster shell shell blanched in water.
This is a healthy dish, the cow tail is rich in collagen, which has the effect of nourishing blood, strengthening bones and muscles.
Production process:
1, Wash 250g cow tail, cut it into pieces along the bone seam, 750g tomatoes, cut it into pieces, wait for use.
2, Put cow tail pieces into boiling water pot to cook for 5 hours, removing fishy smell after cooking, then drain and dry, another pot add water, ginger, scallion, angelica, sand pearl, cow bone and cow tail, bring to a boil, then simmer over low heat for 5 hours.
3. Pour a little oil into the pot and heat, pour in tomato chunks, then pour in cow tail and soup, bring to a boil, simmer over low heat for 15 minutes, add chicken broth, salt, flavor enhancer and chicken broth, finally add a few cooked green peas for color embellishment.
