Hunan cuisine
Extra fresh, extra salty and extra alcohol, spicy and palatable.
250g of raw chicken leg meat, 50g of persimmon pepper, 2g of dried pepper, 2g of salt, 3g of soy sauce, 4g of vinegar, 2g of monosodium glutamate, 3g of cooking wine and 0/0g of starch/kloc.
manufacturing process
(1) Boned the chicken leg, cut it with a flower knife, and sized it with egg white liquid and starch. Dice persimmon pepper. Heat the oil in the pan, put the diced chicken in, and take out the oil control. (2) Leave the bottom oil in the pot, add the dried chili and stir fry, add the diced chicken and seasoning and stir fry. Pour water starch, clear oil and sesame oil into the pot.
Shredded squid
Hunan cuisine
It is characterized by bright color and delicious taste.
Raw squid150g, shredded pork100g, shredded persimmon pepper 30g, shredded winter bamboo shoots 30g, salt 2g, monosodium glutamate 2g, soy sauce 3g, cooking wine 5g and oil 30g.
manufacturing process
(1) Slice squid, blanch in boiling water, and size shredded pork with starch. (2) Heat the oil in the pot, and the shredded pork slides open to control the oil. (3) Leave the bottom oil in the pot, add shredded squid and pork, add ingredients and seasonings, stir fry, thicken the water starch, and pour the oil and sesame oil out of the pot.
Fish head with chopped pepper: a fat fish head with a continuous opening in the middle, spread flat on the plate with eyes facing up, sprinkled with a little oil and sprinkled with chopped pepper on the surface. The amount of chopped pepper depends on personal taste. Because the chopped pepper itself has salt, add salt according to the amount of chopped pepper. Steam in a steamer 15 minutes. Sprinkle chopped green onion on the pot.
Stir-fried dried tofu:
Ingredients: smoked, green garlic, Laoganma Douchi, chopped pepper.
Seasoning: sugar, chicken powder, onion, ginger and garlic.
Exercise:
1. Smoked slices, diced green garlic for later use.
2. After the oil is hot, the onion, ginger and garlic are fragrant, add Laoganma Douchi, stir-fry the red oil with chopped pepper, add smoked and fried, and add sugar to taste.
3. Add green garlic and stir-fry until it is broken. Add chicken powder and serve.
Tip:
1. You can add minced meat or bacon.
2. Laoganma Douchi and chopped pepper are salty, so put some salt appropriately.
3. Chopped pepper is very spicy, increase or decrease according to taste.
Sliced pork with ginger and pepper
Ingredients: 200g pork tenderloin. Ingredients: ginger100g, green garlic 25g.
Seasoning: vegetable oil 500g (about 75g), salt 2g, monosodium glutamate 1g, cooking wine 15g, tender meat powder 5g, pepper 1g, chopped pepper 50g, sesame oil 10g, wet starch 15g, fresh.
prepare
1, the tenderloin is stripped of fascia, cut into pieces with a length of 5cm, a width of 2.5cm and a thickness of 0.2cm, and sized with salt, tender meat powder and wet starch.
2. Cut ginger into small pieces, garlic into horseshoes, and green garlic into oblique sections.
3. Mix salt, monosodium glutamate, cooking wine, pepper, fresh soup, sesame oil and wet starch into juice.
4. Put the pot on a big fire, add vegetable oil, heat it to 50%, add meat slices and oil, break it up with chopsticks, and pour it into a colander to drain the oil.
5. Leave the bottom oil in the pot, stir-fry the ginger slices, add the chopped pepper and meat slices, pour the sauce, add the green garlic and stir well, and pour the sesame oil. Serve.
Diaoshuiji
Ingredients: rooster1000g. Ingredients: 2 bottles of wild pepper, 50g of big red pepper.
Seasoning: 50g salt, glutinous rice vinegar 1 bottle, 50g ginger, 25g shallot, 50g dried red pepper, 50g pepper 10g, licorice 10g, star anise 10g, turmeric powder 10g, and 2500g clear water.
prepare
1. Boil the whole dried pepper, pepper, star anise, licorice and clear water in a pot, let it cool, and then add salt, white vinegar and pepper to make kimchi water.
2. Slaughter the rooster, remove the hair and viscera, wash it, put it in a boiling water bucket, add onion, ginger and turmeric powder, cook until it is mature, leave the fire, cover the pot, stew for 10 minute, drain the water, and soak it in the prepared pickle water for 24 hours.
3. When eating, take out the chicken, cut it into strips, put it in the shape of a chicken, and pour the soaked chicken soup, and you can serve it.
Piaoxiang spicy chicken
Ingredients: 500 grams of rooster. Ingredients: peanuts100g.
Seasoning: vegetable oil 1000g (actual dosage 50g), refined salt 4g, monosodium glutamate 4g, cooking wine 5g, soy sauce 2g, dried pepper 100g, pepper seed 10g, onion 5g, red oil 10g, sesame oil 5g and wet starch 5g.
prepare
1. Slaughter the chicken, cut the meat into cubes with a square of 1.5cm, and size it with salt, monosodium glutamate, soy sauce, cooking wine and wet starch; Cut the dried Chili and onion.
2. Put the pot on the fire, add the vegetable oil, when it is 60% hot, pour the diced chicken, and when it is fried to golden brown, pour it into the colander to drain the oil.
3. Leave the bottom oil in the pot, stir-fry dried peppers, peppers and peanuts, add salt and monosodium glutamate, add diced chicken, mix well, pour sesame oil and red oil, sprinkle with chopped green onion, and serve.
Fried ostrich meat
Ingredients: 300g ostrich meat. Ingredients: onion150g, red pepper 50g.
Seasoning: 750g of vegetable oil (actual dosage 50g), 5g of sesame oil, 3g of salt, 3g of monosodium glutamate, 5g of cooking wine, 5g of garlic hot sauce, 5g of tender meat powder and 0/5g of wet starch/kloc.
prepare
1. Cut ostrich meat into 0. 1 cm thick slices, squeeze out blood, and size with egg white, salt, monosodium glutamate, tender meat powder, cooking wine and wet starch.
2. Wash the onion, remove the pedicle and cut it into 2 cm long diamond pieces; Cleaning red pepper, removing pedicels and seeds, and cutting into diamond-shaped slices 2 cm long; Cut ginger into small pieces for use.
3. Put the pot on the fire, add the vegetable oil, when it is 40% hot, add the ostrich meat, and pour it into the colander to drain the oil.
4. Leave the bottom oil in the pot, add ginger slices, garlic Chili sauce, onion slices, red pepper slices, salt and monosodium glutamate, stir fry until fragrant, then pour ostrich meat, stir fry evenly, thicken with wet starch and pour sesame oil, and serve.
Steamed fish mouth with chopped pepper
Ingredients: 65438 carp mouth +02. Material: chopped pepper150g.
Seasoning: lard 100g, monosodium glutamate 2g, oyster sauce 25g, cooking wine 10g, ginger and garlic seed 5g, onion 15g and sesame oil 3g.
prepare
1. Wash fish mouth, remove gills, and marinate with onion (10g), ginger and cooking wine juice for 30 minutes; Garlic seeds are minced, and 5 grams of onion are cut into sections.
2. Mix chopped pepper, monosodium glutamate, oyster sauce, lard and minced garlic into juice.
3. Put the marinated fish mouth into a dish, then sprinkle chopped Chili sauce evenly on the fish mouth, steam it on high fire for 10 minute, take it out, sprinkle with chopped green onion and sprinkle with sesame oil.
Griddle duck croaking
Ingredients: yellow duck call 1000g. Ingredients: 30 grams of red pepper.
Seasoning: vegetable oil 1000g (actual dosage 100g), refined salt 2g, monosodium glutamate 2g, chicken essence powder 1g, bean paste 10g, spicy girl 5g, cooking wine 20g, white vinegar 5g and red oil1g.
prepare
1, the yellow duck cried and tore off the internal organs from the gills, and washed the blood for later use; Cut red pepper into long 1 cm tubes, remove garlic seeds, cut dried pepper into sections, and slice ginger.
2. Put the pot on the fire, add the vegetable oil, and when it is 60% hot, add the yellow duck and garlic seeds, and pour them into the colander to drain the oil.
3. Leave the bottom oil in the pot, add ginger slices, dried peppers, bean paste and spicy girl and stir-fry until fragrant, then add yellow duck skin and garlic seeds, cook white vinegar and cooking wine, inject fresh soup, boil over high fire, skim off the floating foam, add salt, monosodium glutamate and chicken powder, and when the yellow duck skin tastes, collect thick soup over high fire and add perilla leaves and red pepper cones.
Griddle cooked bullfrog
Raw materials: live bullfrog 1000g. Ingredients: 30g of red pepper.
Seasoning: 50g of vegetable oil, 2g of refined salt, 2g of monosodium glutamate, 2g of chicken essence powder, Lee Kum Kee garlic sauce 10g, 5g of spicy girl, 250ml of beer, 50g of pepper 1g, 50g of garlic seed, 5g of ginger 10g, 5g of onion, 5g of perilla leaf, 30g of dried pepper, etc.
prepare
1. After the bullfrog is slaughtered, the head, viscera and claws are removed, and it is cut into 4cm square pieces for later use; Stew red pepper and cut it into hob pieces, garlic seeds with pedicles, chopped perilla leaves, sliced ginger, dried peppers and onions.
2. Put the pot on a big fire, add vegetable oil, stir-fry ginger slices and dried peppers, then add bullfrog, garlic seeds and red peppers, stir-fry until the bullfrog changes color, add Lee Kum Kee garlic sauce and spicy girl, pour beer, simmer on low fire, add fresh soup, salt, monosodium glutamate and chicken essence powder, stir-fry on medium fire until the bullfrog is mature, then add perilla and pour red oil.
3、
Spicy bullfrog
Materials: 4 bullfrogs (about 600g). Ingredients: 2 eggs, 30 grams of pepper.
Seasoning: 60g of red oil, 3g of salt, 5g of monosodium glutamate, 2g of chicken essence powder, 5g of oyster sauce, 5g of white sugar, 5g of white vinegar, 3g of soy sauce, 8g of cooking wine, red bean paste 15g, Yongfeng hot sauce 10g, 40g of dried pepper and 65438+ ginger.
prepare
1. Wash the bullfrog after primary processing, chop it into 2.5 cm square pieces, and add salt, egg white, soy sauce, cooking wine and dry starch for sizing; Cut the whole dried Chili into sections, chop the bean paste, mince the ginger, cut the chives, and cut the Chili into 0.3 cm thick rings.
2. Put the pot on a big fire, add the red oil, heat it to 50%, add the dried chilli and stir-fry, pour in the bullfrog, cook the cooking wine, stir-fry until the bullfrog is cooked and discolored, then add the salt, monosodium glutamate, chicken powder, white sugar and oyster sauce, stir-fry evenly, and pour in the fresh.