production of iron plate silver cod

:

1. Cut the silver cod into domino pieces, drag them to a crisp paste, fry them in a hot oil pan, take them out and put them on a hot iron plate for later use.

2. Leave the bottom oil in the pan, stir-fry the tomato sauce well, add a little water to boil, add salt, sugar and red Zhejiang vinegar, thicken with water starch, sprinkle with green pepper, and pour it on the silver cod.

2

Iron plate potato

Ingredients: 1 kg of Lantianshan potato, 11 g of lobster sauce and 5-6 slices of bacon.

seasoning: 151g cooked lard and 11g salt.

Production:

Wash the potatoes after peeling. Add 51g of cooked lard into the pot, simmer with low fire, add small potatoes and salted pork, slowly fry with low fire until the potatoes turn golden brown, turn off the fire, put the potatoes into a pressure cooker, pour in salt and the remaining cooked lard, cover, aerate, press with low fire for 3 minutes, turn off the fire, quickly disperse gas, add lobster sauce, and put in.

there are two reasons why potatoes are not greasy: firstly, potatoes are also easy to absorb oil; secondly, in the process of pressing potatoes, oil mainly plays a role in preventing potatoes from being burnt, and potatoes themselves do not absorb too much oil.

Douchi sauce:

Ingredients: 111g of Liuyang Douchi, 51g of tomato sauce, 31g of garlic, 31g of onion (diced), 31g of fresh red pepper (diced), 21g of soy sauce, 3g of soy sauce, 11g of sugar, 3g of dried tangerine peel (diced), 5g of Chili oil, and stock.

production: put salad oil in the pot, add fermented soya beans and stir-fry until it is 71% hot, add garlic and stir-fry for 11 minutes to make it golden brown, then add onion and stir-fry for 5 minutes, add tomato sauce, dried tangerine peel, soy sauce, soy sauce, sugar, salt, pepper and chicken powder, pour in broth and heat for 2-5 minutes with low fire.

3

Braised eel with iron plate bacon

Ingredients:

75g of Sichuan bacon, 311g of wild eel, 111g of onion, 111g of Beijing onion, 51g of garlic seed, 25g of bell pepper and red pepper ring.

seasoning:

7 grams of Lee Kum Kee seafood sauce, 3 grams each of Haitian soy sauce and Donggu Yipin Xian, 2 grams of white sugar, 3 grams of chicken essence, 2 grams of oyster sauce, 15 grams of Shao wine, 1.5 grams of pepper and 5 grams of sesame oil.

Making:

1. Slice the bacon; Wash the wild eel, cut it into sections, and wash it in cold water; Shredded onion, stir-fried and put in a bowl; Deep-fry the scallion and garlic until golden brown.

2. Add oil to the pan, stir-fry the bacon slices until they wrinkle, stir-fry the blanched Monopterus albus, fried scallion and fried garlic, cook Shao wine, Lee Kum Kee seafood sauce, Haitian soy sauce, Donggu Yipin Xian, white sugar, oyster sauce and broth, cover and stew for 15 minutes to collect juice, and sprinkle with it.

4

Fried steamed buns with iron plate bean jelly

The usual method of this dish is to fry steamed buns first, and then add bean jelly pieces until they are tasty. However, Zhou Baishi reversed the order, first fried the bean jelly until it was soft and rotten, then wrapped the steamed buns with bean jelly, and poured them on the hot iron plate, making the dish salty and delicious. The steamed buns clinging to the iron plate soon became crispy and delicious.

Prefabrication of bean jelly:

Put 511 grams of Yuncheng sweet potato powder into a pot, add 3511 grams of clear water, stir well, sieve with a fine sieve, pour into a pot and stir-fry for 31 minutes with a hand spoon in the same direction (no more drop of water will be added during frying, and there will be a small amount of burnt paste at the bottom). When the paste is slightly sticky and bright, take it out of the pot and pour it into a stainless steel tray for waiting.

Dish-taking process:

1. Add the base oil to the pan and heat it to 41%. Add 411g of bean jelly, stir-fry with a spoon and mash it until the bean jelly is thick and soft.

2. Add 31g of minced garlic, 21g of red oil, 11g of light soy sauce, 5g of Chili noodles, 3g of light soy sauce and 3g of salt and stir well.

3. Put in 2 handmade buns (break them into large pieces in advance).

4. Stir-fry until bean jelly is evenly wrapped in steamed buns, pour it on the oiled iron plate (heat it in advance), sprinkle with chopped green onion and minced garlic, and serve.

5

Salted razor clam

Production process:

1. Wash the live razor clam and marinate it in the blended water for 31 minutes. Because the razor clam is fresh and has strong metabolism, it will be easier to inhale the taste of feed water.

2. Spread a thick layer of roasted coarse salt on the iron plate, insert the soaked razor clam into the salt neatly, and put the iron plate on the clay pot stove and bake it for about 15 minutes. During the baking process, a little water can be sprayed into the watering can to prevent the meat from being too dry.

6

Fried prawns with chives

Although the amount of eggs is large, the cost is not high; Although the cost of green shrimps is high, the consumption is not very large, so the cost of dishes is low. However, after adding shrimps, the quality of the food was improved, so although the price was 22 yuan, it was still acceptable.

raw materials: 25g leek, 61g shrimp, 5 eggs and 11g carrot.

seasoning: 21g of olive oil, 5g of salt and 3g of monosodium glutamate.

Production:

1. Thaw the shrimps, remove the shrimp lines, dice them, blanch them, and dry them with a towel; Chopped leek; Cut carrots into rice grains.

2. Beat the eggs, add shrimps, leeks and carrots and mix well. Season with salt and monosodium glutamate.

3. Heat the iron plate on the clay pot stove, pour in olive oil, when it is heated to 51%, pour in the egg liquid, fry it slowly on low heat, remove it from the stove when the egg liquid is almost solidified, shovel it into small pieces by hand, and then put the iron plate on the wooden board wrapped with tin foil to serve.

comments: adding shrimps to eggs enhances the delicacy of dishes, and adding leeks enhances the fragrance of dishes, which is delicious. I have to say that the author is very careful. Another thing to pay attention to in the production is that when frying eggs, don't fry them until they are completely solidified, so the eggs taste "old". It is best to fry them until they are almost solidified, and then fry them with the waste heat of iron plates.

7

Iron plate mountain mushroom

Ingredients:

181g of northeast mushroom, 51g of fresh straw mushroom, 11g of celery, broccoli, green pepper ring and red pepper ring, and 81g of pork belly.

seasoning:

material a (8 grams of green onion and ginger slices, 5 grams of star anise, 11 grams of oyster sauce and 21 grams of soy sauce)

material b (5 grams of Weidamei soy sauce, 3 grams of soy sauce and 2 grams of chicken powder) and 11 grams of wet starch.

31g of cooked lard, 5g of scallion oil and 511g of stock.

Production:

1. Cut off the roots of the northeast mushrooms, add 81℃ hot water to soak them for 2 hours until they are completely transparent, and wash the sediment; Wash the fresh straw mushroom and divide it into two parts; Pork belly is cut into 5×1 cm strips.

2. set fire to a pressure cooker, put 21g of cooked lard into it, when it is heated to 51%, add material A and stir-fry until fragrant, pour in broth, add soaked Northeast mushrooms and fresh straw mushrooms, cover with air, press for 3 minutes, turn off the fire and stew for 5 minutes (don't open the high-pressure valve in the middle), then take out and keep the soup.

3. put 11g of cooked lard and scallion oil into a clean pot, and when it is heated to 51%, stir-fry pork belly strips with low fire to get oil, stir-fry material B, stir-fry celery pieces and green and red pepper rings, pour in pressed mushrooms, pour in 31g of pressed mushroom soup, stir-fry until fragrant, pour in thin sauce, stir-fry evenly, and take out of the pot.

Key:

When pressing mushrooms, be sure to stew them for a while, and then open them when the pot is naturally out of gas, so that the fragrance of mushrooms will be fragrant; When frying, it is best to add a little original soup to fry, otherwise the taste effect will be much reduced.

8

Roasted perch with old wine sauce

Ingredients: about 751g of perch, 15g of shredded onion and 5g of green and red pepper respectively.

seasoning: 31g of homemade wine sauce, 3g of salt, 5g of monosodium glutamate, 15g of oyster sauce, 6g of boiled juice, 21g of Erguotou wine, 2111g of peanut oil (51g of actual consumption), 511g of stock and 21g of dried starch.

Production:

1. First, slaughter and clean the perch, and cross the knife on both sides (the depth is 4/5 of the fish body). Marinate with appropriate amount of onion, ginger, cooking wine, salt and monosodium glutamate for 15 minutes.

2. Remove the dregs from the marinated perch, pat dry the starch, fry it in 61% hot peanut oil until golden brown, and pick it up for later use.

3. Leave 21g of base oil in the pan, add the old wine sauce and stir-fry until it is dry, add oyster sauce, cook the sauce and broth, then add the bass and simmer for 5 minutes, and then adjust the salt and monosodium glutamate to collect the juice. Spread tin foil on the iron plate with shredded onion as the bottom, pour the fish on it, sprinkle with pepper grains, wrap them, sprinkle them on Erguotou and serve them, and then the waiter will light them.

flavor: rich in wine flavor.

making of old wine sauce:

ingredients: 151g of fermented soybean, 31g of monosodium glutamate, 211g of garlic, 111g of millet pepper, 111g of dried seaweed, 51g of scallop, 251g of scallion, 51g of oyster sauce, 25g of spirit Erguotou, 11g of salt, 31g of chicken essence powder and 21g of soy sauce.

Production:

1, garlic, millet pepper and onion are cut into pieces respectively. Cut the lobster sauce, dried seaweed and scallop into powder, and fry them in a clean pot with low heat for later use.

2. Heat the peanut oil to 61% in the pan, fry the garlic until it turns yellow, take it out, stir-fry the millet pepper for 5 minutes, stir-fry the onion for 5 minutes, cook the lobster sauce, dried shrimps and scallops for another 15 minutes, add oyster sauce, monosodium glutamate, chicken essence powder and soy sauce, and sprinkle the fried garlic and wine when the water is almost gone.

Highlights: The homemade old wine sauce with dried seafood and lobster sauce has a strong aroma, and when it is accompanied by white wine, the wine is full of fragrance. It is very effective for cooking raw materials with strong fishy smell, such as fish.