Coral Lamb Shank

Cut the lamb legs into connected strips, evenly coat them with flour and fry them in oil until they become "coral". They have an elegant appearance, a crispy texture and look even better when served on a plate.

Production:

1. Cutting: Choose regularly shaped bone-in lamb legs (each weighing about 350 grams), freeze them in the refrigerator until they are set, take them out and cut the leg bones to about 5 cm long, then cut the lamb into thin slices about 2 mm thick from the outside to the inside, cut 4 to 5 times on each side, deep to the bone, and then use scissors to cut each piece of lamb into strips, being careful not to cut it through.

2. Marinate: Soak the cut lamb legs in clean water for 1 hour, wash off the blood, take them out and squeeze out the water, then put them in a basin. For every 2.5 kg of lamb legs, add 20 grams of salt, 10 grams of white pepper, 5 grams of MSG, and 30 grams of cooking wine, mix well and marinate for 20 minutes.

3. Coat with flour: Squeeze the marinated lamb legs dry, place them in a tray filled with potato starch, and evenly coat each piece of meat with flour.

4. Frying: Heat a large amount of oil in a pan until it is 70% hot. Hold the leg bones and shake them a few times to allow the mutton strips to droop evenly and separate into strands. When frying, first immerse the strips in the oil and shake them (to prevent them from sticking together) to form "corals". After the strips are shaped, immerse the entire lamb leg in the oil and fry for 4 minutes before removing them.

5. When serving, take 8 lamb legs, wrap them in tin foil, tie them with a red ribbon, and serve with three kinds of sauces: tomato sauce, cumin pepper salt, and garlic chili sauce.

key:

1. The mutton will still release water when it is marinated, so be sure to squeeze it dry before coating it with flour, otherwise it will easily fall off during frying.

2. When coating with flour, be sure to apply it deeply, evenly, and comprehensively, even covering the gaps between the mutton strips. If the flour is not applied evenly, the mutton will clump together during frying and the shape will not be full enough.

3. When frying, put no more than four lamb legs in the pot. Do not fry too many at a time, otherwise it will be easy to break the already shaped meat strips.

English Farmhouse Beef Pie

Features:

"Pie" in Western cuisine refers to puff pastry. This beef pie is made by baking mashed potatoes instead of puff pastry. It is soft and the filling is more flavorful.

Pre-made beef sauce:

1. Wash and chop 1000 grams of beef tenderloin. Wash and chop 300 grams of mushrooms, 200 grams of onions and 100 grams of celery.

2. Pour 50 grams of butter into the pan and melt it on low heat. Pour in the minced beef and all the ingredients and stir-fry until fragrant. Add 250 grams of black pepper juice, stir-fry for about 2 minutes, turn off the heat, let it cool, and then put it in the refrigerator to keep it fresh.

Pre-made mashed potatoes:

Heat a frying pan and add 50g of butter over medium heat. Melt 1000g of potato flour imported from the US. Stir well, then add 1800g of skim milk. Bring to a boil, then reduce heat to medium and stir until smooth. Let cool, then transfer to a piping bag and store in the freezer.

Food delivery process:

1. Pour 150 grams of beef paste into a rectangular plate and smooth it out. Take a piping bag fitted with a round nozzle and squeeze the mashed potatoes evenly on the beef paste until the beef paste is completely covered.

2. Adjust the oven temperature to 150℃, put the ingredients in the plate, and bake the mashed potatoes until the surface is golden brown.

Asparagus Salad

Ingredients:

1 bunch of asparagus.

Excipients:

An appropriate amount of mixed green salad and 4 cloves of black garlic.

seasoning:

1/4 cup olive oil, 1 tablespoon lime juice, 1 tablespoon apple cider vinegar, 0.5 teaspoon sea salt, 1/4 teaspoon Heinz black pepper juice.

practice:

1. Cut off the hard part of the bottom of the asparagus, use a peeler to remove the old skin, and then cut into long ribbon-like strips along the stem of the asparagus;

2. Mix olive oil, apple cider vinegar, lime juice, sea salt and Heinz black pepper juice to make salad dressing;

3. Place the asparagus and mixed green vegetables on a plate, pour the salad dressing on them and mix well.