dragon recipe hotel

12..Basic Cooking Method- For Baby Dragon ( young flower bud )

I N G R E D I E N T S
Baby dragon ( young flower bud ) , washed and prepared salt

Put the prepared and cut up pieces in a pot with boiling salted water.

Cook for 15 to 20 minutes without a lid.

When the baby dragon are cooked, pour off the water and then rinse with cold water. The baby dragon can now be used in salads, stews or as a vegetable.

13..Dragon Salad ( Baby dragon )

I N G R E D I E N T S

3 cups cooked Baby dragon
3 tbsp chopped white onion
1/2 cup chopped cilantro
2 tbsp fresh lime juice or vinegar
1/2 cup chopped chile

T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup cheese
1/3 cup purple onion rings

I N S T R U C T I O N S

1. Mix the baby dragon with the next ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.
2. Spread the baby dragon over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
3. Overlap the romaine leaves around the edges of the platter and serve at room temperature.

14. Fried Baby Dragon in Thai Style

Ingredients:

300gm baby dragon slice in to 4- 6 pcs.

100gm ‘Kuantan salted fish ‘ slice and deep fried.

1 nos of red chili slice.

50gm chopped garlic and ginger.

Seasoning:

Thai Fish saurce to taste.

Method:

1.Rinse and blanch into salted boiling water with little cooking oil in

2 min ,drained out aside.

2. Heat up wok 2 tbsp oil with garlic, ginger to fragrant ,

Add baby dragon and toss thoroughly, put pre-fried salted fish and add chilli. Stir well,

lastly add seasoning and dish up.

15.Quick Stir-Fried Dragon Flower Roll

Ingredients

fresh dragon flower 350 g
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil

Method:

Wash and drain the fresh dragon flower .Heat the oil in a wok until moderately hot.

Add the chilis and peppercorn. Fry until browned and fragrant.

Remove and discard peppercorns but reserve the liquid in a wok. Add the dragon flower and stir-fry for a few seconds.

Add the salt, soy sauce and sugar. Stir-fry until the dragon flower just start to wilt and are barely cooked.

Sprinkle with the vinegar, remove dragon flower and place in a dish, and let cool.

Seed and shred the chili peppers. Flatten the dragon flower and sprinkle with the chili shreds.

Roll flower into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections.

Place in a dish. Mix the sesame oil with the wok liquid, pour over the dragon rolls, and serve.

16.Beef Ribs With Red Dragon Sauce

INGREDIENTS:

2 pounds Beef ribs

3 tablespoons light soy sauce

1 cup Red Dragon sauce

3 tablespoons ketchup

2 tablespoons dragon vinegar or dry sherry

1 tablespoon brown sugar

2 garlic cloves, finely chopped

2 tablespoons honey

1/4 cup boiling water

Method

Cut the ribs apart into 1-inch pieces. Place in a shallow glass baking dish.
Combine the light soy sauce, reddragon sauce, ketchup, dragon vinager , brown sugar, and the chopped garlic.

Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the ribs on a rack above the water. Roast the ribs for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the ribs several times with the honey and water mixture during roasting. Remove and cool.

ribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen beef in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated beef before serving).

17.Pickled Dragon Flower

INGREDIENTS:

• 1 kg Dragon Flower
• 1 tablespoon salt
• 1 teaspoon granulated sugar
• 4 tablespoons soy sauce
• 1 tablespoon chili oil
• 1/3 cup red dragon vinegar
• 1 teaspoon ground Szechuan peppercorns

Method:

Wash and peeled the dragon flower . Place in a colander and sprinkle with the salt. Let the baby dragon sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the baby dragon in a shallow glass baking dish.
While desalting the baby dragon, whisk together the remaining ingredients. Lay the Dragon flower out on a shallow glass baking dish. Pour the pickling mixture over. Cover and refrigerate overnight.

18.Pickled Baby Dragon ( flower bud )

.INGREDIENTS:

• 2 cups dragon vinegar
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon salt
• 1 1/2 pounds peeled Baby dragon, boiled for 5 minutes and drained

Method:

1. Boil the baby dragon for 5 minutes and drain in a colander.
2. Wash the baby dragon and place in a glass jar. Add the remaining 4 ingredients in a saucepan and bring to a boil,

stirring to make sure the sugar is dissolved.
3. Pour the mixture over the baby dragon, seal tight, and refrigerate. Wait at least 2 days to use.

19.Mongolian Lamb With Red Dragon Sauce

INGREDIENTS:

• 1 3/4 pounds boneless leg of lamb
• Marinade:
• 1 tablespoon soy sauce
• 1 tablespoon red dragon vinegar
• Sauce:
• 100 gm Red dragon puree
• 5 teaspoons dark soy sauce
• 5 teaspoons dragon vinegar
• 4 teaspoons sesame oil
• 1 teaspoon granulated sugar
• Other:
• 2 cloves garlic
• 2 green onions
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon sesame oil

Method:

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.In a small bowl, combine the sauce ingredients.

Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.

20.Sweet and Sour Chicken With Red Dragon Vinegar

INGREDIENTS:

• 1 bird of chicken cut in cubes
• Marinade:
• 2 teaspoons dark soy sauce
• 2 teaspoons red dragon sauce
• 1/4 teaspoon salt
• Other:
• 1 cup tablespoons red dragon vinegar
• 1/4 cup white rice vinegar
• 1/3 cup brown sugar
• 2 teaspoons cornstarch dissolved in 2 tablespoons water
• 3 to 4 cups oil for deep-frying and stir-frying, as needed
• 1 egg, lightly beaten
• 1/4 cup cornstarch
• 1 small onion
• 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
• 1/2 green bell pepper, cut into cubes
• 1/2 red bell pepper, cut into cubes

Method:

Cut the chicken into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the chicken sit for 15 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the red dragon vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the chicken.

Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated chicken cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the chicken until it is golden brown and crispy (about 6 minutes). Deep-fry the chicken in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the chicken a second time to make it extra crispy).

Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.

Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the chicken. Mix everything together, cook briefly to heat through, and serve hot over rice.

21.Mongolian Lamb With Young Dragon Fruit

INGREDIENTS:

• 3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
• Marinade:
• 1 tablespoon dark soy sauce
• 1 tablespoon red dragon vinegar
• 1 tablespoon chicken broth or water
• 1/2 teaspoon brown sugar
• 1/2 teaspoon sesame oil
• Other:
• 2 young green dragon cut into cubes
• 4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
• 2 tablespoons vegetable or peanut oil, for stir-frying
• 2 garlic cloves, peeled and finely chopped
• 1/2 teaspoon chile paste
• 1/4 teaspoon salt

Method :

1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.
2.While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green dragon,green onions and the salt. Stir-fry for another minute. Serve hot.

22.Hunan Lamb with Red Dragon Paste

INGREDIENTS:

• 1 pound lamb, boneless
• Marinade:
• 100gm red dragon paste
• 1 tablespoon red dragon vinegar
• 1 tablespoon soy sauce
• Other:
• 3 tablespoons vegetable oil for stir-frying, or as needed
• 2 large leeks
• 3 to 4 red hot chili peppers, as desired
• 2 slices ginger (enough to make 2 teaspoons minced)
• 
  
• 1 teaspoon sugar
• 1/4 cup water
• Salt, to taste

Method:

Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.While the lamb is marinating, prepare the vegetables.

Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.

Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).

Give the sauce and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot.