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Four innovative Sichuan dishes

1. Golden House with hidden delicacies

(1) Ingredients:

Ingredients: 1 local ducks weighing about 1,511g.

seasoning ingredients: 511g of potatoes, 3111g of old brine, 51g of rock sugar, 2g of pepper powder, 3g of Chili noodles, 2 saucers with onion sauce, 11g of monosodium glutamate, 21 scallions and 2111g of refined oil (about 211g).

(2) Method of making:

① Peel potatoes, wash them, cut them into filaments and soak them in clean water.

② The duck should be depilated, disemboweled, smeared with cooking wine inside and outside, pickled for 21 minutes, washed and dried in water.

③ put the brine into the pot, put it on a strong fire, and add the duck, ginger (broken) and onion. Brine boiling will duck brine? Pick it up and dry it.

④ make syrup from rock sugar and spread it evenly on duck skin.

⑤ Put the wok on a high fire, pour the refined oil into it and bring it to a boil. Add the marinated duck and fry it slightly, then switch to medium heat. When the duck skin is fried and crispy, put it in a wire mesh ladle and drain the oil.

⑥ Remove shredded potatoes from clean water and drain.

⑦ put a wok on a high fire, add 111g of refined oil and heat it to 41%, then add shredded potatoes and stir-fry with a stir-fry spoon? Stir-fry the bottom of the spoon, add oil, turn the pan repeatedly, turn the potato shreds into round crispy pancakes like a pot, turn the pan over and buckle on the round plate, and sprinkle with salt and pepper, pepper powder and Chili noodles.

⑧ Slaughter the crispy duck into small pieces, put them into a big nest plate and put them together to form. Cover the crispy potato cake on the crispy duck, put two saucers of onion sauce, and put the turned onion around to decorate it.

(3) characteristics: potato cake is crispy and spicy, oily and slag-melting, duck skin and crispy meat are fragrant, meat and vegetables are matched, and the nutrition is balanced, so it is a delicious food to accompany wine.

(4) essentials:

① Pay attention to the heat when frying ducks. First, use strong fire, then switch to medium fire and low fire, and finally fry the pot slightly with strong fire.

② The potato cake should be fried and rolled, while adding oil and turning over the pan, until it is crispy and crispy.

③ Using old brine, duck meat is fresh and fragrant.

2. Four Happiness of Fulu

(1) Ingredients:

Ingredients: 61g lean pork, 61g beef tenderloin, 61g goat leg and 61g rabbit meat.

seasoning ingredients: 21g of white radish, 21g of carrot, 21g of tomato, 21g of cabbage leaves, 41g of dried fine bean powder, 611g of mushrooms, 51g of bamboo shoots, 51g of magnolia slices, 211g of soft pulp leaves, 511g of broth, 7g of refined salt, 4g of spiced powder, 2g of pepper, 21g of cooking wine and mash.

(2) Preparation method:

① Wash pig, cow, sheep and rabbit meat respectively, chop them into minced meat, and remove the tendons and entangle them.

② Peel and chop the white radish, wash the middle part of the carrot and chop it, cut the tender leaves of Chinese cabbage, peel off the pedicel of tomato and chop it, and slice the magnolia slices.

③ white radish mixed with pork, carrot mixed with beef, Chinese cabbage mixed with mutton, tomato mixed with rabbit meat, respectively, adding 11g of dried bean powder to each mixture, 1g of salt and 1g of spiced powder to each mixture, vigorously and evenly kneading them into balls, putting them into a steaming bowl, and steaming them in a steamer on high fire, and taking them out.

④ Place the wok on a high fire, add the refined oil to 61% heat, add the meatballs, fry them until golden brown, and take them out.

⑤ put the wok on medium fire again, heat the refined oil to 61%, add the removed mycorrhiza, stir-fry the washed fragrant mushrooms, add the broth, add the meatballs to boil, add the soft pulp leaves, jade bamboo shoots and magnolia slices, and burn until the magnolia slices and the jade bamboo shoots are cut off. Turn and evenly lift the pan and serve.

(4) Essentials:

① Meat and vegetable materials should be finely chopped and evenly mixed. Deep-fried until the skin is crisp, it should not be fried for a long time.

② Steaming first, then frying, and then burning. The meatballs are soft and fragrant, and they melt into slag.

3. recent flowers

(1) raw material:

main material: pickled rooster? Liver 211 grams.

condiments: 511g cauliflower, 21g Flammulina velutipes, 51g garlic sprouts, 151g soft pulp leaves, 511g broth, 2g refined salt, 1g pepper and 11g chicken oil.

(2) Method:

① Put the wok on a high fire, add the broth and add the chicken? The liver and cauliflower are cooked and picked up, and then the garlic sprouts are cooked and picked up.

② chicken? Slice the liver and trim it into butterfly wings with sterile scissors.

(3) Trim the head of garlic seedling, leaving two fibrous roots, into a butterfly shape.

④ Place cauliflower in the center of the big nest plate in a flower shape, with soft pulp leaves lining around the bottom of the plate, and place butterfly wings in a butterfly shape, with butterflies facing inward and placed around cauliflower. Flammulina velutipes is cooked in broth, and the tip of the mushroom is about 5 cm long. It is inserted into the middle of cauliflower to form a flower heart. The old pumpkin is pruned to form a circle to trap the cauliflower, and then the onion is placed around it. It is served by dipping the chicken oil in broth and pouring it on the cauliflower.

(3) Features: vivid image, salty, fresh and light, balanced nutrition, and it is a delicious food with wine.

(4) essentials: the thickness of liver slices should be uniform, the length and thickness of wings should be consistent, and the interval between rows should be neat. Flammulina velutipes cauliflower leaves are firmly inserted.

iv. hibiscus emerging from water

(1) raw materials:

main ingredients: 411g of chicken breast

auxiliary materials: 1 eggs, 51g of celery core, 51g of lettuce tip and 51g of garlic sprout.

31g of Pixian watercress, 11g of Chili noodles, 5g of pepper powder, 11g of superior soy sauce, 3g of refined salt, 21g of cooking wine, a little sugar, 2g of monosodium glutamate, 1 bowl of stock, 21g of dried fine bean powder, 31g of water bean powder and 11g of refined oil.

(2) Preparation method

① Slice the chicken breast, dry the fine bean powder and mix it evenly, and cook it in a soup pot.

② Wash celery, lettuce and garlic seedlings and cut them into 5cm-long sections.

③ Place the wok on a high fire, add 51g of refined oil, heat it to 41%, and add Pixian watercress. Fragrant, add broth, soy sauce, refined salt, sugar, cooking wine, celery, lettuce, garlic sprouts, etc. until celery is cut off, add water bean powder, add pepper noodles and pepper powder when the soup is slightly thick, pour the soup and vegetables into the bottom of the celery bowl, and then put the chicken breast slices trimmed into flower shapes from the outside to the inside.

(4) the eggs are smashed and dusted, fried with 21g of refined oil, chopped and scattered in the center of the chicken breast, forming a stamen shape.

⑤ Place the wok on a high fire, add 31g of refined oil and heat it to 41%, then pour the oil on the chicken breast.

(3) Features: It is shaped like a peony, lifelike, with a unique taste of hemp, spicy, fresh, fragrant and hot, with balanced meat and vegetables, and it is a delicious food to accompany wine with meals.

(4) Essentials:

① Chicken breast should be evenly thick and thin, and the shape is beautiful.

② The plait should be meticulous and neat, and it should not be piled up in disorder.