Marinated Bullfrog

Production: Xia Jiasheng

The bullfrog into the specially formulated brine boiled into a "brine", when you take out an open four can be served very quickly, and produce flavors suitable for a variety of groups of guests.

Marinade modulation:

1, 5 pounds of pig bones washed and patted, 3 pounds of chicken rack rinsed, the two fly water together into the soup bucket, add 60 pounds of water, large fire boil to small fire hang 4 hours, salvage the bones about 35 pounds of fresh broth.

2, soup bucket into the spice package (Fujian Chili King dry red pepper 350 grams, 40 grams of pepper, star anise 20 grams, Angelica dahurica, 10 grams of each of the leaves, cinnamon 5 grams of rinsing wrapped into a gauze bag), add 30 pounds of water, high-fire boil and then turn to medium-high-fire boil 30 minutes to the aroma of the overflowing, turn off the fire and fish out the spice packet (refrigerated for preservation and convenience of the next use), about 25 pounds of spice water.

3, pot into the salad oil, lard 500 grams each burned to 60% hot, down into the onion 250 grams, garlic granules, ginger 80 grams each, 50 grams of onion pieces of low-fat frying incense, turn off the fire to salvage the dregs, pouring into the broth 35 pounds of spice water 25 pounds of high-fire boil to a small fire to simmer well, plus Pixian 600 grams of doubanjiang sauce, 500 grams of rock sugar, dark soy sauce, salt 400 grams, monosodium glutamate, chicken essence, 300 grams of each and mix well! Boil, turn the fire to continue to simmer for 30 minutes into the brine soup.

Marinated bullfrogs:

Boil the marinated soup over high heat, pour in 30 pounds of bullfrogs to be slaughtered and cleaned, and turn off the fire when the soup boils again, soak the bullfrogs in the brine to cool naturally, and then put them into the refrigerator to be used.

The process of walking food:

Take 300 grams of brined bullfrogs, cut them into four, cut them into pieces, and put them on the table.

Key to production:

1, the frog meat is tender, long time halogenation will lead to its broken and not shaped, so the water should be boiled in the pot, to be the soup surface boiling again when you can turn off the fire to soak into the flavor.

2, the first pot of brine soup flavor bland, brine the bullfrog two or three times will become more and more fragrant, generally brine two bullfrogs will have to be re-introduced into the spice package; each time the brine should be based on the amount of bullfrogs to add salt, monosodium glutamate (MSG), chicken broth, soy sauce, sugar and other seasonings to make up for the flavor.

Scallops with Garlic

Prepared by Han Han, Executive Chef of Qingdao Tengfei Catering Management Company

Combining large scallops with seasonal garlic, this dish is spicy and appetizing.

Production process:

1, scallops 8 boiled meat, remove the viscera, wash and drain.

2, 150 grams of fresh garlic peeled and sliced, 30 grams of parsley cut into sections, 10 grams of millet chili cut circles.

3, all the main and auxiliary ingredients into the basin, add 5 grams of soy sauce, 5 grams of rice vinegar, 4 grams of spicy fresh dew, 3 grams of sugar, 3 grams of monosodium glutamate, dripping 5 grams of sesame oil can be mounted on the plate on the table.

The key to making it:

The garlic slices in this dish are best cut now, or else it will be easy to get a bad taste.

Zongxiang altar meat

burning pork put a catty of zong leaves, zong leaves for the meat to solve the greasy fragrance, but also out of a light fragrance, when the dish is replaced with fresh zong leaves rolled meat in the pads of garlic casserole burned hot, zongxiang is more intense.

Raw materials (10 portions):

5000 grams of three layers of skinned pork, 100 grams of fried garlic, 550 grams of fresh rice dumpling leaves.

Seasoning:

1. 20 grams of star anise, 8 grams of cinnamon, 5 grams of allspice, 5 grams of cumin, 20 grams of dried chili peppers, 50 grams of green onions, 50 grams of ginger.

2, 100 grams of rice wine, 10 grams of pork chop sauce, 100 grams of barbecue sauce, 150 grams of sweet noodle sauce, 100 grams of oyster sauce, 50 grams of soy sauce.

3, 30 grams of chicken essence, 30 grams of monosodium glutamate.

Making Process:

1, cut the three layers of skinned pork into large pieces weighing 50 grams.

2, the pan under the wide oil burned to 80% hot, down into the meat pieces fried 2 minutes until the oil, fishing out the oil control.

3, the pan under the bottom of the oil is hot, into the seasoning 1 stir-fried incense, then into the seasoning 2 stir-fried, add 300 grams of sugar color, into the meat, seasoning chicken, MSG, while putting 500 grams of rice dumplings leaves, plus soup 7.5 kg, simmering for 40 minutes, away from the fire to soak for an hour to the taste.

4, take out 10 pieces of meat, with boiled fresh rice dumpling leaves were wrapped.

5, the bottom of the casserole pad fried garlic, and then placed in the rice dumplings wrapped in the meat, filled with the appropriate amount of broth, on the boiler burner, can be served.

Sour chili pepper fried duck Jun put

Production: Nanning mushroom food on the restaurant Liang Dezheng

This dish to duck Jun put as the main ingredient, with Pixian bean paste, sour bamboo shoots, sour chili peppers and other stir-fried dishes sour and spicy and crispy, extremely popular with the customers.

Production process:

1, the net pot is hot and slippery, without refueling, into the bean sprouts 200 grams of medium heat stir fry to remove some of the water vapor, seasoned with a little salt into the bottom of the pot into the plate.

2, fresh duck Jun put plus wine, scallions, ginger scrub clean, into the boiling water blanch through, fish out drained and then into the 30% hot oil pulling oil to fishy.

3, the pot to stay in the bottom of the oil burned to 50 percent hot, add 30 grams of bamboo shoots, 15 grams of garlic, sour ginger, sour chili pepper section of 10 grams each, 5 grams of ginger popping incense, adjusted Pixian bean paste 6 grams, under the Duck Jun handle 200 grams, adjusted oyster sauce, soy sauce, chicken essence, sugar, soy sauce, each appropriate amount of high-fire stir-fry, sprinkle into the green onion segments, thickening dripping red oil, start the pot to cover in the bean sprouts that is completed.

Bean soup yellow sand fish

Production: Lai Yong

Walking vegetables process:

1, yellow sand fish a (about 600 grams) slaughtered clean, remove the head, bones, skin, the fish into a slice of meat, add salt, cooking wine, white pepper, cornstarch, into the The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

2, the pot into the chicken 50 grams of oil burned to 50 percent hot, into the onion, ginger 10 grams of incense, add pea puree 150 grams of stir-fried incense, add 1500 grams of fresh broth boiled on high heat, under the fish slices of simmering on low heat for 1 minute, adjusted to the chicken 6 grams of juice, 5 grams of salt, 2 grams of monosodium glutamate, from the pot loaded into a bowl, decorated with boiled pea pods 5 can go dishes.

Peas Mud:

1000 grams of dry peas into the water soak through, fish out into the tray, on the pot on the fire steam 60 minutes to soft, take out of the mashed into the mud, let it cool down, add 300 grams of salt and mix it.

Copper Basin Shrimp

Prepared by Guo Rong

This is the signature dish of the Shanghai Grand Dining Hall, which originated from the oil-exploded shrimp, and changed the taste of the traditional version of the sweet to "salty, fresh, scallion flavor", first sautéed scallions in green onion oil, and then cooked into the soy sauce Huang will be the rapid simmering of the shrimp, to taste, highlighting the dried scallions. The shrimp are then quickly simmered in soy sauce to bring out the flavor of the dried scallions and the freshness of the live shrimp.

Production process:

1, live river shrimp blanch quickly and wait for use.

2, the pot put 20 grams of onion oil, into the dry onion slices 150 grams of sautéed, down into the river shrimp 250 grams, 200 grams of soy sauce Huang, boiling slightly simmering, out of the pot into a copper pot, sprinkled with three silk (green onion, green, red pepper wire), stir into the eighty percent of the heat of the green onion oil can be on the table.

Steamed turbot with garlic vermicelli

Produced by: Han Wengang, Executive Chef of Qingdao Tengfei Catering Management Company

This dish is an improvement and innovation of Han Wengang's chef based on the steamed scallops with garlic, baby vegetables with garlic, and he mixed the vermicelli with gold and silver garlic and laid it on the top of the turbot, and the vermicelli is elastic and the garlic aroma is strong after steaming, and the taste and the flavor of the turbot is very good. The texture and flavor of the turbot has a fresh, fragrant, play "trio".

Production process:

1, bags of vermicelli 2 bundles soaked through, cut into inch sections.

2, turbot about 1000 grams of fish to remove the viscera scraped clean, changed into 2 cm wide long strip, add a little salt, cooking wine marinade for 5 minutes, according to the original shape into the plate.

3, fan section into the basin, add golden garlic (that is, fried to golden garlic) 60 grams of silver garlic (that is, raw garlic) 30 grams, 10 grams of soy sauce, salt 5 grams, monosodium glutamate, pepper 3 grams each, 2 grams of chicken juice, and 20 grams of green onion oil, spread to the turbot on the high-flame steam steam for 7-8 minutes, take out the sprinkled scallions, splash of hot oil can be on the table.

River Shrimp in Soy Sauce

This is a quick dish from Shanghai's "Old Stove Taste" that is seasoned with Thai fish sauce and soy sauce, which has a salty flavor that doubles the freshness of the shrimp.

Production process:

1, the pot put a wide range of oil boiled to 60% of the heat, into the river prawns 250 carat oil and then poured out the spare.

2, the pot to stay in the bottom of the oil, into the garlic 15 grams of small fire sautéed until golden brown, and then under the shallot 100 grams of sautéed incense, pouring into the tuned homemade soy sauce 100 grams, into the river prawns pulled through the oil, boil can be mounted on the plate.

Homemade Soy Sauce:

120 grams of Thai fish sauce, 75 grams of Meiji-Fresh Soy Sauce, 75 grams of soy sauce, 20 grams of yellow wine, 7 grams of sugar, 7 grams of soy sauce, 7 grams of soy sauce, 5 grams of dark soy sauce, 3 grams of chicken powder, 3 grams of monosodium glutamate (MSG), mix the above ingredients well that is to become.