Heavy Taste Recipes

Some people prefer strong flavors in their daily diet. The so-called strong flavors refer to spicy, salty and other flavors. It is okay to eat a small amount of heavy-flavored dishes on a regular basis, as it can satisfy your taste buds to a certain extent. However, you should also pay attention to not eating too much heavy-flavored dishes, especially overly salty foods, as this is not good for your health. Let's take a look at some heavy-flavored recipes.

Flavor Snake

Introduction: The snake meat is tender, spicy and the sauce is rich.

Material

Ingredients: 1 1000g cauliflower snake, 75g red pepper, 1000g meat broth, 150g vegetable oil, 5g sesame oil, 10g wet starch, 13g chicken powder, 10g dark soy sauce

Accessories: 25g ginger, 1g star anise, 1g cinnamon, 1g bay leaf

Seasoning: 20g spicy sauce, 10g bean paste, 5g peanut butter

practice

1. Kill the living snake, peel it and cut it into pieces about 10 cm long.

2. Pour oil into a wok, add auxiliary ingredients and seasonings, add the snake segments and stir-fry on low heat for a while, pour in the meat broth, change to low heat and simmer until 70% cooked, take out and keep the original broth.

3. Cut the red pepper into pieces about 10 cm long. After a while, add the stewed snake and original soup, and add chicken powder and dark soy sauce to season appropriately.

4. Then thicken with wet starch, drizzle with sesame oil and serve.

Mustard Ham Bread

Material

250 grams of high-gluten flour, 1 teaspoon of yeast, 40 grams of white sugar, 3 grams of salt, 25 grams of eggs, 10 grams of milk powder, 115 grams of water, and 20 grams of butter.

Butter spread: 25 grams of butter, 5 grams of coriander, 10 grams of sugar, 10 grams of minced ham, mustard oil, and appropriate amount of mustard sauce (add other ingredients after the butter is melted and stir well before use).

practice

1. Put all the ingredients (except butter) into the bread machine and knead into dough. Knead until the dough is smooth, add butter and continue kneading. After the kneading process is completed, take out the dough and beat it 100 times until it expands. Put it in a warm place in a container and ferment until it is twice as large.

2. Take out the dough, deflate it, divide it into 60g portions, roll them into balls, and relax them for 15 minutes. Flatten the dough, use a rolling pin to roll it into an oval shape, turn it over, roll it up from top to bottom into an olive shape, and place it in a baking tray.

3. Let the dough ferment for the second time. After that, brush a layer of milk on the surface. Then use a blade to cut a slit in the dough and squeeze in the butter spread. The amount of mustard can be adjusted according to your preference, you can put more or less.

4. Bake on the middle layer at 180 degrees for 15 minutes (adjust according to your own oven).

Tiger skin chicken feet with black bean sauce and green pepper

Material

500g chicken feet, 100g green chili pepper, 20g green peppercorns, 1 tsp maltose, 1 tsp white vinegar, 1 tbsp barbecue sauce, 1/3 tsp salt, 1 tsp sugar, 1 tsp chili sauce, 1 tsp black bean sauce, 2 slices of ginger, 2 cloves of garlic, 1 star anise, 1 tbsp soy sauce, 1 tbsp aged wine

practice

1. Wash the chicken feet and cut off the nails; put water, white vinegar and maltose into the pot to blanch the chicken feet, then remove them from the pot, rinse with cold water and drain.

2. Heat oil in a pan, fry the chicken feet until golden brown, then remove from the pan, drain the oil, soak in cold water for 1 hour and drain.

3. Pour a little oil into the pot, add ginger, garlic, star anise and fermented black beans and stir-fry until fragrant. Add chicken feet and stir-fry, then add sugar, old wine, soy sauce and barbecue sauce and continue to stir-fry. After the chicken feet are slightly colored, add water and simmer for 40 minutes.

4. Take another pot, pour in salad oil, and sauté the green peppercorns and chopped green chilies.

5. After the chicken feet are cooked, sprinkle step "4" on the chicken feet.