The first taste of delicious food(mei wei chu chang shi xiang zui e gan )

The first taste of delicious food

Introduction:

"For food, no matter how hard or difficult it is to learn, I will not reduce my enthusiasm and persistence. I'm willing to work till midnight for a food I want to learn. Willing to take the trouble to repeatedly understand for a certain knowledge. When I first saw Li Jinji's activity of "revealing the flavor of happiness", what I wanted to try most was the "fragrant goose liver". On the one hand, it's because I've never cooked or seen this dish before, so I really want to learn it. In addition, I am curious about the taste of the wine gel made from Huadiao wine and sorghum wine. Originally, this dish used foie gras sauce. Maybe because of the price, the whole city can't buy it. So I used duck liver instead. Maybe it's not as delicious as foie gras, but it's also delicious. The taste of the finished dish is very delicate, with the fragrance of Huadiao wine. "

Production steps:

Step 1: make marinated duck liver first: wash the duck liver and rinse it with small water under the tap for 10 minutes to remove the blood.

Step 2: prepare onion and ginger water for one night.

Step 3: soak duck liver for 2 hours.

Step 4: carefully remove all the fascia from the soaked duck liver.

Step 5: prepare 2 pieces of ginger, 2 pieces of scallion, 2 pieces of fragrant leaves, half star anise, 5 pieces of wolfberry, and a few pieces of prickly ash, and wrap them in gauze.

Step 6: add the right amount of water into the small pot, put in the spice bag, and add the right amount of Tiancheng Yiwei.

Step 7: add proper amount of steamed fish soy sauce.

Step 8: cover and bring to a boil. Turn to low heat and cook for 10 minutes.

Step 9: treat the duck liver while cooking the brine. Add appropriate amount of water, 2 pieces of ginger and 2 scallions to the pot, and then add the duck liver without fascia.

Step 10: bring to a boil, turn to medium heat and cook for about 3 minutes, then remove the duck liver and wash off the foam with warm water.

Step 11: put the duck liver into the soup.

Step 12: close the lid, turn off the heat immediately after boiling, and let the duck liver simmer inside until cool.

Step 13: make flower carving gel: prepare the raw materials for flower carving gel. (Huadiao wine 30ml, sorghum wine 8ml, water 40ml, fish glue 5g)

Step 14: pour water into a small pot, soften the fish film, mix Huadiao wine and sorghum wine, and bring to a boil.

Step 15: pour into a container, cool and refrigerate until set.

Step 16: making and seasoning: take out the cooled duck liver, cut it into small pieces and put it into the cooking cup.

Step 17: stir into duck liver paste.

Step 18: press forming with a mold available at home. (I use a biscuit mould. Before using it, I put a thin layer of oil on the inside of the mould for demoulding.)

Step 19: mix the seasonings of the vinegar. (Li Jinji jiuzhuang oyster sauce 15g, Baoning vinegar 45ml, sugar 5g)

Step 20: two pieces of dumpling skins are overlapped and deep fried in the pan until both sides are golden. Spread them on the bottom of the plate, put the shaped duck liver on the top, and put the flower carving gel cut into small pieces at will on the top.

Step 21: drizzle with oyster sauce and vinegar.

Materials required:

Duck liver: 250g

Dumpling skin: 2 pieces

Ginger: moderate

Scallion white: moderate

Star anise: right amount

Wolfberry: moderate

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Li Jinji Tiancheng Yiwei: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Huadiao wine: 30ml

Sorghum wine: 8 ml

Water: 40 ml

Fish glue slice: 5g

Li Jinji jiuzhuang oyster sauce: 15g

Baoning vinegar: 45ml

Fine granulated sugar: 5g

Note: the heart of the poem phrase: 1: when cooking duck liver, it should be cooked with cold water, so that the duck liver tastes delicate. If you wait for the water to boil and then pour it into the duck liver, the duck liver will shrink immediately and become astringent and tight. 2: After blanching, put the duck liver into the brine soup to boil. Don't cook it all the time. Then simmer until cool, let duck liver taste. (at this time, the duck liver, also known as marinated duck liver, can be taken out and sliced and dipped in the seasoning you like.)

Production difficulty: Advanced

Technology: seasoning

Production time: several hours

Taste: other

Chinese PinYin : Mei Wei Chu Chang Shi Xiang Zui E Gan