Food Recommendations: Spicy Beef Strips, Chili-Peppered Shrimp with Pearl Millet, An Unexpected Encounter (Recipe)
Required Ingredients: Beef, Star Anise, Clove, Cinnamon Stick, Bay Leaf, Dried Chili Peppers, Green Onion Slices, Ginger Cubes, Chili Powder, Cumin, Sichuan Peppercorn, Five Spice Powder, Soy Sauce, Liquor, Sugar, Oyster Sauce, Chicken Extract.
Instructions:
1Cut the beef into large pieces and put it in water for half an hour to remove blood water.
2Boil water in a pot, add star anise, clove, cinnamon stick, bay leaf, dried chili peppers, green onion slices, ginger cubes, and cook for more than ten minutes to fully develop the aroma of the spices.
3Add the beef blocks, pour in soy sauce, liquor, salt, sugar, and braise over a small fire for 40 minutes, do not cook too rotten, otherwise the beef will not have a chewy texture.
4After the beef is braised, immerse it in the braising liquid and cool it, cut it into chopsticks-thick long strips.
5Heat the pot with a lot of oil, put the beef strips over a small fire, fry until the moisture is out, dry the beef strips, and the surface is slightly charred.
6Pour out the excess oil, mix soy sauce, liquor, sugar, oyster sauce, and chicken extract into a juice, pour it into the beef strips, and slowly simmer over a small fire until the juice is reduced.
7After the beef is fried dry, add chili powder, cumin, Sichuan peppercorn, five spice powder, and mix evenly.
Instructions:
1Put marinated Thai Crystal Shrimp, Pearl Millet and spinach leaves into boiling water, blanch them for later use. Mix salt, chicken broth, Mala Fresh Sauce and cornstarch with water to make a sauce.
2Heat oil in a pot to four-fifths hot, add the blanched ingredients and red chili flakes, stir-fry and pour in the sauce, stir-fry until out of the pot, serve in a dish immediately.
A typical seafood dish from coastal areas, with a crisp and refreshing texture. This dish can be mass-produced, with the main ingredients pre-processed and immersed in cold water before cooking, which can be served immediately when the order is placed, saving time.
Taste: Fresh and fragrant, slightly spicy.
Main Ingredients: Lotus Root 150g, Squid 50g, Clam Meat 50g.
Accessories: Cucumber 100g, Green Onion 10g, Smoked Tofu 50g, Red Chili Flakes 10g.
Seasonings: Garlic Paste 5g, One-Point Fresh Sauce 3g, Fragrant Oil 2g, Green Onion Oil 2g, Lao Mama Red Bean Paste 8g, Chicken Broth 2g, Salt 1g, White Sugar 5g.
Instructions:
1Wash, peel, and cut the lotus root into strips, blanch them in water and immediately transfer them to ice water to prevent discoloration.
2Cut the green onions into segments, break the cucumber, and cut the red chili flakes.
3Mix garlic paste, One-Point Fresh Sauce, Fragrant Oil, Green Onion Oil, Lao Mama Red Bean Paste, Chicken Broth, Salt, White Sugar, and mix them into a seasoning juice.
4Put the lotus root strips, squid strips, clam meat pieces, cucumber, green onion segments, and smoked tofu into a bowl, pour the seasoning juice over them, mix well, and plate. Garnish with red chili flake strips.
:
1After washing, peeling, and cutting the lotus root, exposing them to air will cause them to turn brown, so they must be quickly rinsed with water, boiled in water, and blanched in ice water to prevent prolonged cooking from affecting the texture.
2Squid needs to be boiled in water, with a 'bang' sound (when water bubbles appear on the pot wall, commonly known as 'bang' sound), and immediately plunged into ice water to quickly cool, preserving its crispness.
3Clam meat needs to be massaged with salt to remove its sticky substance, washed clean with water, and cooked in boiling water until it can be pierced with a toothpick.
4In the water where the seafood is cooked, add liquor, green onion slices, and ginger slices to dispel the smell.
