The practice of Guilin tofu milk

Color and fragrance: fat but not greasy, crisp but not rotten, sweet and salty, red and bright.

Ingredients: boneless ribs1000g, fat duck 750g.

Accessories: refined salt 15g, cinnamon 5g, star anise 5g, crystal sugar 10g, Redmi water 25g, soy sauce 15g, onion ginger 15g.

Making:

1) Cut the pork ribs into 5cm cubes, soak them in clear water, take them out, grind Redmi into powder and blend them with water;

2) Put bamboo grates in the pot, add onion ginger, cinnamon and star anise, then add pork ribs, put the fat duck on the meat, then pour Redmi water, and add Shaoxing wine, refined salt, soy sauce, crystal sugar and clear water;

3) Bring the pot to a boil with high fire, simmer for one and a half hours, add rock sugar to thicken the gravy, put the leather buckle into a bowl, steam it thoroughly in a cage, and transfer the meat to a soup pot when eating, thicken the gravy with high fire and pour it on the meat.

Roasted shrimp with fermented milk

[Ingredients] 250g shrimp, coriander 10g.

[Seasoning] 50g of yellow rice wine, 3g of white wine, 25g of fermented milk, 2g of salt and monosodium glutamate, 3g of sugar, 0.2g of pepper, 5g of chopped green onion, 5g of Jiang Mo and 5g of garlic slices.

[Operating procedure]

1. Shrimp must be cut, washed and drained.

2. Put the fermented milk, liquor, salt, sugar, monosodium glutamate, yellow wine, chopped green onion, Jiang Mo, garlic slices, pepper, coriander and purified water into a glass container, then add the shrimp and cover it immediately.

[Special Comment] Roasted fresh shrimp meat is a special cold dish of Shanghainese in the summer shrimp season.

【 Essentials 】 Shrimp should not be too big. We should choose pollution-free fresh shrimp, pay attention to hygiene when making it, and emphasize the taste. 1. When cooking hooves, mix fermented bean curd, sesame oil and sugar, add some water and stir well. Put aside the prepared fermented milk.

2. Soak the cooked hooves in cold water. Dry the water on the surface for later use.

3. Start the oil pan, simmer on low heat and put rock sugar. After the crystal sugar melts, put in the hoof, stir fry gently, and let the hoof color.

4. After a little coloring, spray some soy sauce on the hoof. Then stir-fry the hooves quickly, because soy sauce is easy to paste.

5. Stir-fry the hooves a few times, then pour in the rotten milk (the rotten milk should have just passed the hooves, so when making the rotten milk, add a proper amount of water to adjust the juice. )。 Stir-fry a few times, cover the pot, and simmer the hooves for about 5 minutes.

6. Open the lid, add the green pepper ring and stir fry, and adjust the fire to collect the juice.

7. Put it on the plate. Raw materials:

300 grams of ribs, one onion, two pieces of ginger, 30 grams of fermented milk.

Seasoning:

Salt (small amount), cooking wine, sugar soy sauce, chicken powder.

Exercise:

1. Cut into sections in small rows, cut into sections with onion and ginger, blanch in boiling water for 5 minutes, remove and wash off blood foam;

2. Put into an electric pressure cooker, add soy sauce, sugar and half onion ginger, and press 15 minutes;

3. Put a little oil in the wok and heat it to 50% heat. Add the remaining onion and ginger, stir-fry, add ribs and rotten milk, cook for 5 minutes to collect the juice and taste, and add appropriate amount of salt (or no salt) chicken powder.