Cuisine from all over the country

Preparation time: 15 minutes

Pickling time: 24 hours

Baking time: 50 minutes

Quantity: 5 people.

Materials:

A slice of plum head meat is about 1000g, washed and dried with kitchen paper, and cut into 4x4x20cm strips.

4 tablespoons honey

Cotton rope 8 meters

Marinade:

4 tablespoons soy sauce

1 tablespoon soy sauce

2 tablespoons rose dew

1 tablespoon garlic powder

1 tablespoon sugar

A little red pigment.

Exercise:

1) fork the meat strips several times, add the marinade, grab them evenly, and put them in a sealed bag for 24 hours. Turn it over several times to make the marinade evenly distributed;

2) Bind the marinated meat strips with cotton rope and put them on the grill, and add honey to the excess marinade to make honey juice;

3) Preheat the oven at 350F, bake the meat strips for 25 minutes, and brush a layer of honey on the meat strips every 10 minute. Turn over and bake for another 25 minutes, brushing honey twice in the middle. After the roasted pork is slightly cool, shred and slice it.

Tips:

A) The barbecued pork strips are easy to taste after being split, and the barbecued pork can also look good when tied with cotton rope;

B) It is not easy to smoke too much, which will make the barbecued pork too dark. Red pigment can't be put;

C) The baking time is related to the thickness of the meat strips and the actual temperature of the oven, and should be adjusted according to the actual situation.

Specific production process:

A. Materials

B. fork the meat strips several times and marinate evenly.

C, packaging in a sealed bag, and refrigerating in a refrigerator for 24 hours.

D. Tie it with cotton rope and bake it in the oven at 350F for 25 minutes.

E brush a layer of honey juice every 10 minute. Turn over and bake for another 25 minutes, brushing the honey marinade twice in the middle.

F. Roast barbecued pork

G, take out stitches after cooling and slicing.

Donald Duck

Ingredients: half striped duck.

Green onions, ginger slices, star anise, pepper, cooking wine, soy sauce, sugar and salt-ingredients for pickled ducks.

Honey and water-materials for brushing duck skin

Exercise:

1 half a white striped duck, cleaned and coated with salt inside and outside.

Put the duck in a slightly larger container and add three tablespoons of soy sauce.

3 Add 2 tablespoons of cooking wine.

4 put in 1 octagon.

5 Add 1 a handful of pepper.

6. Put onions in the second paragraph.

7 Add 3 slices of ginger.

8 Add 1 teaspoon sugar.

9 Mix all the seasonings evenly, soak the ducks in the seasonings, cover them with plastic wrap, and put them in the refrigerator for curing 12 hours.

10 honey and water are evenly mixed according to the ratio of 1: 1 and evenly coated on salted duck skin.

1 1 Dry the duck coated with honey slightly, spread tin foil on the baking tray, put the duck into the baking tray, preheat the oven 180 degrees, and put the baking tray in the middle layer for 30 minutes.

12 after roasting for 30 minutes, take the duck out of the oven, cool it slightly, pour the duck oil into another container, evenly coat the surface of the duck with honey water, dry it slightly, put it in the oven 160 degrees and roast it for 30 minutes.

13 roast duck for one hour, then coat it with honey water, wrap the wing tips, thigh tips and little ass with tin foil, and bake it in the oven at 240 degrees 10 minute. It is strongly recommended to change a clean tin foil before entering the oven! )

Fake turtle soup

Ingredients: 2Kg ox head, 1 ox feet, 1 kneecap, 1 cavity, 500g steak flesh, 20L water, 4 shallots, 1 garlic, 1 ginger, appropriate amount of salt, pepper noodles and pepper noodles.

Exercise:

(1) Cut the head, feet, cavities and kneecaps of cattle into pieces, soak them in cold water for about 1 hour, and then take them out. Wash the whole meat such as steak and meat to make soup and take it out.

(2) Put a certain amount of water into a large pot, put the ox head, ox foot, cavity bone and kneecap into it, turn off the heat after boiling, remove the oil and foam on it, and cut the onion, ginger and garlic into large pieces when cooking. (3) When the meat is half cooked, put the beef ribs and the whole meat in, take it out after boiling, and take it out after the soup is cooled.

(4) Scrape the meat off the bone, then cut it into small pieces, and take out the ribs and cut them into thin slices.

(5) Put the sliced meat into a sea bowl, heat the soup and pour it in. Add chopped onion and salt, pepper noodles and Chili noodles.

Stewed oxtail soup

Boil the oxtail with slow fire, take it out, season it with salt, pepper noodles, onions, garlic and clear sauce, and then put it in for cooking. Prepare salt, pepper noodles and chopped onions. In order to remove the fishy smell of oxtail, put bay leaves, celery, celery, carrots and onions, and take them out after cooking. Celery used for deodorization is rich in cellulose, except? The taste can supplement vitamins and inorganic substances at the same time.

Ingredients: 2Kg oxtail (water 10L, 3 onions, 5 garlic), salt, pepper and appropriate amount of onion. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onion, 1 tablespoon mashed garlic, 1 tablespoon sesame oil, a little pepper.

Exercise:

(1) Cut the oxtail into 4-5cm, or when buying a whole piece, insert it in the cartilage between the joints, scrape off the adventitia, soak it in water, and take it out after bleeding.

(2) Boil oxtail in boiling water for a while, and then simmer for about 3 hours. When cooking, cut the onion and garlic into large pieces and put them in, and remove the oil and foam from them.

(3) Boil the soup, remove the meat when the oxtail is rotten, and float the oil floating on it when the soup is cold.

(4) Mix beef with seasoning.

(5) Boil the soup again, add the oxtail with seasoning, cook for a while, put it in a bowl, and then add the prepared chopped green onion and salt and pepper noodles.

Chicken soup with coriander

Chicken soup with coriander is a nutritious diet suitable for eating in summer. It is seasoned with cold soup cooked with large and small chickens and ground sesame powder, and chicken, vegetables, meatballs, fungus and eggs are added. Chicken is a nutritious food with low fat, high protein and rich unsaturated fatty acids.

Ingredients: 1/2 chickens (600g), 10 glass of water, 1 onion, 2 garlic heads, 1 cup of white sesame seeds, 1 tablespoon of salt, a small amount of white pepper, 100g of beef. Beef seasoning: salt 1 tsp, chopped green onion 2 tsp, minced garlic 1 tsp, sesame oil 1 tsp, a little pepper.

Exercise:

(1) Wash chicken bones with meat and blanch them in boiling water. When cooking, cut onions, garlic and ginger into large pieces and put them in.

(2) When the chicken is cooked to paste, take it out and tear it small. When the soup is cold, remove the oil from it.

(3) White sesame seeds are added with water, crushed, peeled and fried.

(4) The fried sesame seeds and chicken soup are ground into sesame soup, and then seasoned with salt and white pepper.

(5) Chop beef, add seasoning to make meatballs with a diameter of 1cm, wrap them with flour and eggs, and fry them in a pan. (6) Wash and cut water celery and string it on bamboo sticks.

(7) Divide the two eggs into egg white and yolk, add some salt to fry them, cut them into rectangular dominoes with the size of 2×3.5cm, wash the cucumber with salt water, peel it, dip it in starch, and blanch it in boiling water.

(8) Pick out the soaked mushrooms, cut them into dominoes, dip them in starch and scald them with boiling water.

(9) Cut the red pepper into sections, remove seeds, cut it into dominoes, dip it in starch, put it in boiling water and rinse it with cold water.

(10) Put the torn chicken in a bowl with egg balls, fungus, cucumber, pepper and cold sesame soup on it.

Artemisia argyi decoction

Artemisia argyi soup is a soup made of tender Artemisia argyi and beef and miso soup. It is a unique spring food with the fragrance of mugwort. Artemisia argyi is a wild vegetable representing spring, with strong fragrance. Rich in calcium, phosphorus, iron and other inorganic substances and vitamins a and C.

Ingredients: beef (used in miso soup) 100g, mugwort leaf 60g, beef (used in meatballs) 100g, 8 cups of water, proper amount of clear sauce, 2 tablespoons of flour, eggs 1 piece. Sauce soup meat seasoning: salt 1 tsp, sesame oil 1 tsp, a little pepper noodles, garlic 1 tsp, meatball seasoning: salt 1 tsp, sesame oil 1 tsp, a little pepper noodles, garlic/kloc-0.

Exercise:

(1) Cut the beef used to make miso soup into pieces, season with seasoning, add water to boil the soup, and season with clear sauce.

(2) Blanch the tender folium Artemisiae Argyi in boiling water, rinse it with cold water, take it out, drain it and break it.

(3) Beef with low fat content should be selected to make meatballs. Beef and mugwort should be mashed together, and seasoning should be added to make meatballs with the size of 1.5cm.

(4) Dip the meatballs in a layer of white flour and soak them in the eggs, then put them in the cooked sauce soup and cook until they float on it. When cooked, put them in a bowl. Bleaching some mugwort leaves is also ok.