The menu of Wenzhou banquet: spicy and beautiful feet
Material: pig's front hoof 1000g.
Accessories: 1/3 small bowl of cooking wine, 50g rock sugar, half bowl of light soy sauce.
Material A: 1 chopped green onion, 5 slices of ginger and 4 slices of garlic.
Material B: Zanthoxylum bungeanum, Fructus Tsaoko, Cortex Cinnamomi Japonici, Flos Caryophylli, Fructus Foeniculi, Radix Glycyrrhizae, Cortex Cinnamomi Japonici, and Fructus Crataegi.
Material C: Zanthoxylum bungeanum, dried red pepper and fried white sesame.
Exercise:
1. Wash pig's feet and chop them into small pieces. Boil warm water in the pot, add pig's trotters and cook for about ten minutes.
2. Take out the trotters, rinse them with cold water and drain them for later use.
3. Heat two spoonfuls of oil in the pot, stir-fry the trotters on low heat, and stir-fry slowly until the skin is slightly yellow.
4. Put a spoonful of oil in the pot, add 1 onion, 5 slices of ginger, 4 cloves of garlic, pepper, tsaoko, fragrant leaves, clove, fennel, licorice, cinnamon and dried hawthorn into the cold oil, and stir-fry with low fire until fragrant.
5. Take another pot, put the materials and trotters fried in the fourth step into the pot, and add cooking wine, soy sauce and water.
6. After the fire boils, continue to cook for 15 minutes, and turn to low heat to cook until the soup is thick, with only half of it left.
7. Put a tablespoon of oil in the pot. After heating, add 50 grams of rock sugar, stir-fry to get a sugar color. Add a spoonful of water halfway.
8. Stir fry until the sugar color is thick and deep.
9. Add the pickled trotters and stir fry until all are evenly coated with sugar.
10, pour half of the marinade, collect the juice over high fire, and turn over.
1 1, stir-fry until the marinade is completely dry, and take it out for later use.
12, cold oil in the pot, add pepper and dried red pepper until fragrant.
13, pour the juicy trotters into the pot. Add a tablespoon of water, stir-fry until the water is dry, and sprinkle with white sesame seeds.
Wenzhou banquet menu: tomato juice pills
Material: 200 grams of pig forelegs. Ingredients: quail eggs 10 6, glutinous rice, water starch, 2 onions, ginger 1 slice, and a little garlic.
Seasoning: salt 1 0.5 teaspoon, cooking wine 1 2 teaspoon, a little oyster sauce, sugar1teaspoon, tomato sauce 3 teaspoons, vinegar1teaspoon.
Steps:
1: Ingredients: pork, quail eggs and glutinous rice. Glutinous rice needs to be soaked 2 hours in advance.
2: Chop the pork into minced meat and put it in a bowl.
3: Add chopped green onion and Jiang Mo, add cooking wine, salt and oyster sauce, and stir evenly in the same direction.
4: Add 1 tbsp water starch in stages and stir in the same direction.
5: Take a proper amount of minced meat, first make it into balls, then flatten it and wrap it into quail eggs.
6: Shut up and make meatballs.
7: Roll the meatballs in the soaked glutinous rice and evenly wrap the meatballs.
8: Do it in turn and steam in a boiling pot for 10 minute.
Add 1 tablespoon sugar and 1 tablespoon vinegar to tomato sauce at a ratio of 9: 3, and stir well to prepare a proper amount of water starch.
10: cold oil in a cold pan, add garlic and stir-fry over low heat to give fragrance.
1 1: Pour in tomato sauce, stir-fry until fragrant and big bubbles appear.
12: Add appropriate amount of starch to thicken and pour it on the steamed meatballs.
Recipe of Wenzhou Banquet: Fuquan Jujube Steamed Bread
Ingredients: medium gluten flour, yeast, warm water, milk powder and jujube.
Production process:
1. Wash the dried jujube and soak it for 2 hours.
2. Dissolve the yeast in warm water and let it stand for 5 minutes; Add milk powder and sugar into the basin, and add yeast water in stages.
3. Knead into soft dough, wrap it with plastic wrap and ferment.
4. Ferment to the original size of 1.5 to 2 times, which is honeycomb; Gently squeeze the dough by hand to remove bubbles.
5. Take out the dough and gently knead it.
6. Cut the dough into small pieces and knead it.
7. The long and thin batter is divided into several equal-length strips.
8. Each sub-bag contains 1 jujube, which is kneaded into a round green body.
9- 10. Make a number of round blanks and stack them together to make hills.
1 1, put in a steamer and let stand for 20 minutes.
12, steaming on high fire 15 minutes; Turn off the fire, open the lid after 3 minutes, and take out the pot.