茶叶美食 童子敬观音 西芹百合爆酿白木耳 莫干山酱鲥鱼

童子敬观音

特点：茶香浓郁，鸡肉滑嫩，食之唇颊生香。

原料：毛重在700克左右的童子鸡1只，黄瓜片30克。

调料：铁观音茶叶25克，糖10克，八角2个，小茴香2克，桂皮1克，盐7克，食用柠檬黄0.5克。

制作:

1、取80℃的1000克热水冲泡铁观音茶叶并放入糖、八角、小茴香、桂皮、盐、食用柠檬黄调匀备用。

2、童子鸡宰杀、放血、褪毛、去内脏，清净。

3、童子鸡用90℃的水小火浸熟25分钟至断生、取出,放入调好味的铁观音茶汁中浸泡12小时，取出剁块，用黄瓜片点缀即可。

西芹百合爆酿白木耳

原料：

白木耳10g，西芹250克，泰国生虾50g，兰州百合50g。

调料：

蒜蓉、鸡粉、盐、糖、麻油、胡椒粉适量。

做法：

1、将白木耳浸泡40分钟—1小时，改件成均匀大小，宽度统一2厘米，后用厨房纸吸干水，再抹涂生粉。

2、泰国生虾、鸡粉、盐、麻油、胡椒粉一起打成虾胶，将虾胶均匀酿在白木耳上，起镬煎，猛火冷油，虾胶一面向下，煎到金黄色。

3、西芹去皮与筋膜，镬中加少许油，溅水，倒入西芹，水量是西芹份量的一半，待煮到西芹差不多熟时，水也收了，此时可以加百合，加1：1的盐和白糖调味，兜炒一下即可。

4、蒜蓉爆香，将虾胶和西芹百合加入其中兜炒，起镬前，溅少许麻油即可。

莫干山酱鲥鱼

原料：

鲥鱼5公斤。

辅料：

葱姜蒜各30克，香菜10克，胡萝卜、白萝卜各40克，本芹菜30克，洋葱2个，京葱1根。

调料：

白糖4千克，美味鲜4千克，草菇老抽1600克，鲜味生抽1600克，老干妈2瓶，南乳汁1瓶，玉女蚝油1瓶，味精3马勺，鸡精2马勺，老酒1瓶，红糖水500克。

香料：

罗汉果1个，草果15克，甘草15克，豆蔻15克，干贝10克，八角、香叶、桂皮各20克，花椒10克，干辣椒40克。

制作：

将鲋鱼杀好切片，冲洗干净，控干水，放入煮匀的酱料中腌制24小时，将其捞起来风干，加老酒、葱姜蒸熟，放凉后改刀装盘即可。

Boy Respecting Guanyin

Features: The tea is rich in aroma, the chicken is smooth and tender, and the lips and cheeks are fragrant when eating.

Raw materials: 1 broiler with a gross weight of about 700 grams, 30 grams of cucumber slices.

Seasoning: 25 grams of Tieguanyin tea, 10 grams of sugar, 2 star anise, 2 grams of cumin, 1 gram of cinnamon, 7 grams of salt, and 0.5 grams of lemon yellow.

Make:

1. Take 1000 grams of hot water at 80°C to brew Tieguanyin tea leaves and add sugar, star anise, cumin, cinnamon, salt, edible lemon yellow and mix thoroughly for later use.

2. The broilers are slaughtered, bloodletted, dehaired, gutted, and clean.

3. Soak the broiler chicken in 90°C water for 25 minutes until it is broken, take it out, soak it in the seasoned Tieguanyin tea juice for 12 hours, take it out and chop it into pieces and garnish with cucumber slices.

Celery and Lily Stuffed White Fungus

raw material:

White fungus 10g, celery 250g, Thai raw shrimp 50g, Lanzhou lily 50g.

seasoning:

Minced garlic, chicken powder, salt, sugar, sesame oil, pepper to taste.

practice:

1. Soak the white fungus for 40 minutes to 1 hour, change the pieces into a uniform size and a uniform width of 2 cm, then use kitchen paper to absorb the water, and then apply cornstarch.

2. Mix raw Thai shrimp, chicken powder, salt, sesame oil, and pepper together to form shrimp paste. Stuff the shrimp paste evenly on the white fungus, fry in a wok, cool the oil over a high heat, and fry the shrimp paste side down until golden brown.

3. Peel the skin and fascia of the celery, add a little oil in the wok, splash water, pour in the celery, the amount of water is half of the amount of the celery, when the celery is almost cooked, the water is also collected, you can add it at this time Lily, add 1:1 salt and sugar to taste, and fry for a while.

4. Sauté the minced garlic until fragrant, add the shrimp paste and celery lily to it and stir-fry. Before the wok, sprinkle a little sesame oil.

Anchovy with Moganshan Sauce

raw material:

Anchovies 5 kg.

Accessories:

30 grams each of onion, ginger and garlic, 10 grams of coriander, 40 grams of carrot and white radish, 30 grams of celery, 2 onions and 1 spring onion.

seasoning:

4kg of white sugar, 4kg of delicious fresh, 1600g of straw mushroom dark soy sauce, 1600g of umami soy sauce, 2 bottles of Laoganma, 1 bottle of southern milk, 1 bottle of Yunu oyster sauce, 3 horsespoons of monosodium glutamate, 2 horsespoons of chicken essence, old wine 1 bottle, 500 grams of brown sugar water.

spices:

1 Luo Han Guo, 15 grams of grass fruit, 15 grams of licorice, 15 grams of cardamom, 10 grams of dried scallops, 20 grams of star anise, bay leaf, cinnamon, 10 grams of peppercorns, 40 grams of dried chili.

Make:

Cut the squid into slices, rinse well, control the water, marinate in the well-boiled sauce for 24 hours, pick it up and air dry, add old wine, onion and ginger to steam until it's cooked, let it cool and then change the knife and put it on a plate. .