Steaming is a common and primitive cooking technique. After the ingredients are steamed for a long time, the nutrients will not be lost, and the aroma will be integrated, and the finished dish will be tender and smooth, suitable for all ages. At the same time, it is convenient and fast to make steamed dishes, which can be served quickly and save manpower. Today, I would like to share with you the eight chefs' specialty steamed dishes, and I wish you all the best fortune and prosperity. Integration: Red Kitchen Network.
Title Image: Picture Worm Creativity
Steamed chicken with black truffle carving kingProduction: Fang Hong.
Highlights:
Qingyuan chicken is mostly used to make white-cut chicken and saliva chicken, and Chef Fang draws on its prefabrication process to make a semi-finished product with crispy skin and tender meat, and then adds Huadiao wine and black truffle to steam, which is golden and crispy, fragrant and fragrant, and the style rises.
Prefabrication in advance:
1.The production of braised soup: 5000 grams of water, add 30 grams of turmeric powder, 20 grams of green onions, 25 grams of ginger slices, and 3 bay leaves to boil over high heat.
2.Boiling of black truffle oil: soak dried black truffles in warm water and cut into thin slices; Put 200 grams of soybean oil into the pot and boil until it is hot, and boil 150 grams of black truffle slices to dry the water, until the aroma escapes, and put it together with the oil for later use.
3.Each Qingyuan chicken weighing about 1,250 grams is slaughtered and cleaned, the chicken buttocks are chopped off, and the internal organs and dirt are taken out without disemboweling, keeping the chicken intact.
4.Add water to the pot and boil, put in the Qingyuan chicken and blanch for 2 3 minutes, take it out and quickly put it into a basin filled with ice water to cool, take it out after 3 minutes, put it in the boiling braised soup and continue to blanch it for 2 3 minutes, take it out and put it in ice water again and soak it in ice water for 2 3 minutes, continue to put it in the boiling braised soup and marinate it for 2 3 minutes, turn off the heat and simmer for 30 minutes, take it out and put it in ice water to cool.
Cooking process:
1.After the customer ordered, he took a boiled Qingyuan chicken and changed it into large pieces and put it together on a plate to form a prototype.
2.50 grams of ten-year-old Huadiao wine, 8 grams of salt, 10 grams of monosodium glutamate, 20 grams of clear chicken soup are mixed evenly and poured on the chicken, 10 grams of black truffle oil are poured on the surface, 5 grams of lilies are put in, and they are sent to the steamer to be heated for 3 minutes.
Production Key:
1.When the soup is used up on the same day, the slag needs to be beaten, and the water is added when used the next day, and the same amount of green onions, ginger slices, and bay leaves can be added as when marinated for the first time, if the color is not yellow enough, you need to add an appropriate amount of turmeric powder to color.
2.Qingyuan chicken must be blanched and chilled 2 3 times to present the taste of crispy skin and tender meat, and after the last soaking, it must be placed in the braised soup and simmered for 30 minutes to mature.
Steamed farmhouse chicken with shallots and cured meatProduction: Lee Yong Chow.
Highlights:
This dish is steamed with homemade bacon sausage with Qingyuan chicken and dried shallots, and the aroma of the bacon is integrated into the umami of the chicken, which is delicious but not bland.
Production process:
1.Guangdong Qingyuan chicken slaughtered and cleaned, chopped into small pieces and then included in the basin, add 10 grams of ginger, 10 grams of rice wine, 6 grams of oyster sauce, 4 grams of salt, 3 grams of chicken powder, 2 grams of white pepper powder per 500 grams and mix well, marinate for 5 minutes and then sprinkle a little dry starch to grasp and starch evenly.
2.50 grams of homemade bacon and sausage were changed into thin slices respectively.
3.Take 200 grams of marinated chicken and put it on the bottom of the plate, put 40 grams of sausage slices, 40 grams of bacon slices and 30 grams of dried green onions, and put them in the steamer to steam for 8 minutes.
4.Heat 20 grams of peanut oil in a pot, add 5 grams of green and red pepper slices, 3 grams of chives and fry until fragrant, and pour it on a plate.
Technical Key:
1.This dish needs to choose Guangdong Qingyuan chicken with a gross weight of about 3 catties, its meat is delicate, the umami is strong, the chicken fragrance is pure, and it is cooked after steaming for 8 minutes. Ordinary local chicken is difficult to steam in a short time, and the taste is not smooth and tender.
2.The traditional Cantonese sausage is made by marinating pork with an appropriate amount of salt, light soy sauce, sugar and liquor, pouring it into the casing and hanging it outside, and drying it naturally by the cold winter breeze. Later, in order to increase the production speed, many people would hang the brewed cured goods in the oven and bake them until they were semi-dry, which did shorten the production time, but the flavor of the cured meat imparted by the cold wind also decreased. The cured meat used in this dish is made using the ancient method, using the middle section of the pork belly with even fat and lean, adding light soy sauce and Shanxi Fenjiu when marinating, and placing it outdoors to dry naturally in winter (in other seasons, it is hung indoors, with air conditioning and fans to create a cold air effect in winter), and the finished product has a strong salty aroma and attractive cured fragrance.
Steamed cartilage with garlicProduction: Yuan Ye.
Highlights:
Cut the pork cartilage into small pieces, add garlic oil and yellow pepper sauce and mix well, after steaming, the tendons are chewy, the garlic is fragrant, and the aftertaste is slightly spicy.
Production process:
1.Pig cartilage (located at the front end of the ribs, each pig can generally take about 500 700 grams) chopped into 2 cm square pieces, add a little edible alkaline water to soak for 30 minutes, remove and put under a trickle of water to rinse the alkaline taste, according to the standard of 600 grams per serving, into bags, frozen preservation.
2.Take a pack of pork cartilage to thaw, add 30 grams of garlic oil, 5 grams of yellow lantern chili sauce, 5 grams of Knorr chicken juice, 3 grams of salt, 3 grams of monosodium glutamate, a little oyster sauce, and an appropriate amount of starch, grasp and mix evenly and spread it into the plate, and then evenly pour a circle of garlic oil on the top, send it to the steamer to steam for 18 minutes, take out and sprinkle green onions, red pepper and garnish.
Garlic oil to make:
1.20 kg of garlic is washed and minced, dehydrated, and 7 kg is put into a clean and waterless basin for later use.
2.Put 9 kg of salad oil into the pot and burn it until it is 60% hot, divide the remaining 13 kg of minced garlic into the hot oil 4 5 times, take it out every time it is fried dry until the remaining minced garlic is all fried, pour the hot oil in the pot into the basin containing the minced raw garlic and stir evenly, then pour in the fried golden garlic and stir well, add 150 grams of salt, 150 grams of monosodium glutamate, 100 grams of chicken juice and mix well.
Steamed pork ribs with black bean sauceProduction: Zhong Haoxin.
Highlights:
Yangmei is an ancient town in Nanning, Guangxi, and has a very long history of making tempeh. Yangmei tempeh is made of black beans soaked thoroughly, then steamed or cooked, and then fermented and dried, the finished product is shiny and translucent, full of grains, and rich in aroma.
Production process:
1.Chop 400 grams into small pieces, brew with thin water for 20 minutes, remove and control the moisture, add 15 grams of Yangmei black bean paste and 5 grams of water starch to grasp and marinate for 5 minutes.
2.Peel the pumpkin and cut it into small pieces, put it on the bottom of the plate, stack the marinated pork ribs, sprinkle a little whole Yangmei black bean cubes, seal the plastic wrap and steam for 10 minutes, take it out and sprinkle chives and green and red pepper strips, and heat the peanut oil to serve.
Yangmei tempeh sauce making:
1.Put 500 grams of Yangmei tempeh into a clean pot and fry over low heat to remove excess water vapor, and when it is dry and fragrant, put it into minced pieces.
2.Heat 60 grams of peanut oil in a pot, add 100 grams of minced ginger and stir-fry until fragrant, 150 grams of minced black beans, 150 grams of oyster sauce, 40 grams of light soy sauce, 20 grams of sugar, 15 grams of crushed tangerine peel, 15 grams of dried shrimp powder, 10 grams of monosodium glutamate, 10 grams of chicken powder, keep stir-frying evenly over low heat, add an appropriate amount of stock to dilute and boil, no need to thicken, stop the fire.
Production Key:
1.The ribs should not be cut into too large pieces, otherwise it will be difficult to blend into the tempeh flavor and not easy to steam.
2.When marinating pork ribs, add a little water starch to increase the smooth texture.
Enoki mushrooms in beef sauceProduction: Zhang Guozhu.
Highlights:This dish is simple, with enoki mushroom as the main ingredient, supplemented by a little homemade beef sauce and soy sauce and steamed together, the dish is served quickly, the taste is thick, and the taste is slightly spicy. In addition to being paired with enoki mushrooms, this beef sauce can also be steamed with tofu, and it also has a great taste. The cost of this dish is about 5-6 yuan, the price is 18 yuan, and the gross profit is about 70%. Ingredients:200 grams of enoki mushrooms. Seasoning:40 grams of homemade beef sauce, 25 grams of soy sauce, 8 grams of chopped pepper slices, and 5 grams of chopped green onions. Production:Wash the enoki mushrooms and put them on a plate, pour soy sauce and homemade beef sauce on the surface, then sprinkle chopped pepper slices, steam them in the steamer for about 5 7 minutes, take out the surface and sprinkle green onions, and pour a little hot oil to stimulate the fragrance. Homemade beef sauce:1.1500 grams of beef boiled water, drained and cut into small pieces, add star anise, cinnamon, bay leaves and other spices, burn until eight mature, remove and set aside. 2.Put cooked rapeseed oil in the pot and cook it until it is hot, add 300 grams of Pixian bean paste and stir up the red oil over low heat, then add 300 grams of soybean sauce and 400 grams of fresh and spicy sauce of the century-old brand and stir-fry until fragrant, add the beef grains that have been burned in advance and stir-fry evenly over low heat, pour in 4000 grams of the original soup of roast beef, add chicken powder, sugar, and cooking wine to taste, stir well and put it out, let it cool and set aside.
Hong Kong-style steamed vegetable rollsProduction: Yan Ximing.
Highlights:
Use steamed baby cabbage as the skin, make the stuffing with mycelium, and then pour the cooked garlic, hot oil is excited, the thick garlic fragrance is matched with the deliciousness of vegetables and mycelium, refreshing and appetizing, low cost, high gross profit, it is a very practical and popular dish.
Leather making:
Clean 200 grams of fresh baby cabbage, put it on a tray and steam it in a steamer over high heat for 2 minutes until it is fully cooked, then take it out and let it cool.
Stuffing:
1.50 grams of shrimp to the shrimp line, boil in boiling water and set aside.
2.Heat the bottom oil in the pot, add 150 grams of enoki mushrooms, 50 grams of dried shredded shiitake mushrooms (soaked), 50 grams of shredded carrots, quickly stir-fry evenly over high heat, add 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, stir evenly, and put them out to cool for later use.
Cooking process:
1.Take the steamed baby cabbage and spread it on the cutting board, overlap the three leaves on top of each other to form a group, add an appropriate amount of fried mycelium and 1 shrimp, and roll it tightly to make a vegetable roll.
2.Trim the ends of the rolls neatly, divide everything into two from the middle, and put them on a plate. Then put it in the steamer and steam it for 5 minutes, pour fried garlic on it after taking it out, pour in seafood juice, sprinkle chive rings and red pepper grains, pour in 20 grams of hot oil, and you can go to the dish.
Sauna chickenProduction: Luo Huiquan.
Highlights:Steaming, a cooking method that preserves the original taste of ingredients to the greatest extent, fully reflects the "respect" of Shunde people for ingredients, so a series of "sauna" dishes was born. In the local area, chicken, duck and fish can be "sauna", and the representative of this series of dishes is none other than "sauna chicken". Most local restaurants will directly place the steamer on the table in the front hall, and the waiter will set an alarm clock after the ingredients are put into the pot, and the lid can be eaten after cooking, eliminating the need to pass the dishes, so that diners can send the freshly steamed ingredients to their mouths in the shortest possible time. Directions:1.Take about 800 grams of half of the three yellow chickens, wash them and absorb the water with a cloth, cut them into small mahjong pieces, put them into pots, add 10 grams of soaked cordyceps flowers, 15 grams of dried red date slices, 15 grams of shallots, 15 grams of tangerine peel, 20 grams of Cantonese sausage slices, mix well, add 1 gram of pepper, 5 grams of monosodium glutamate, 5 grams of sugar, 5 grams of salt, 10 grams of oyster sauce, 10 grams of light soy sauce, and 15 grams of corn starch and mix evenly. 2.Add water to the pot, put 200 grams of chayote slices and 50 grams of soaked fungus on the steaming grate, cover the water over high heat and boil the water, cover the mixed chicken pieces on the chayote and fungus, cover the timing for 5 minutes, wait for the interval, guests can prepare the dipping sauce according to their preferences, in addition to the high-quality soy sauce, there are sesame oil, peanut oil, shredded green onions, minced ginger, coriander, etc.
Steamed large yellow croaker with preserved vegetablesProduction: Chen Wen.
Production process:1.Processing old preserved vegetables: Twenty-year-old preserved vegetables are put in water in a basin, soaked in excess salt, then removed and chopped, fried dry water vapor in a pan, added salt, monosodium glutamate, chicken essence, and sugar, mixed well, poured in scallion oil until the raw materials were not over, boiled over low heat, and sealed with plastic wrap after cooling. 2.A large yellow croaker weighing about 650 grams is slaughtered and cleaned, 2 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar, 3 grams of chicken essence, 10 grams of rice wine, a little corn starch and scallion oil, grasp and marinate into the bottom taste, take out the main bone, retain the head and tail, and change the meat on both sides into small pieces, as shown in the original shape. 3.Put an appropriate amount of boiled preserved vegetable puree on each piece of fish, heat it in the steamer for 5 minutes, take out the garnish with chopped chives, pour 15 grams of hot scallion oil, and pour an appropriate amount of heated steamed fish soy sauce to serve. Pat the smell of fireworks around you