1

The charcoal roasts hemp

After this bullfrog is served on a charcoal stove, the soup is boiling, and the sound of "La La La La" is everywhere, and the hot air is mixed with the smell of pepper, which is very appetizing. Its biggest feature is that it is "hemp-making". The sesame smell of pepper and the freshness of bullfrog are seamlessly combined, and guests.

Production process:

1, 151g of white radish, 211g of cauliflower and 151g of lotus root slices are respectively blanched and cut off; Soak 1.51g potato pieces in 61% hot oil until golden brown, and then put them together in a charcoal oven.

2. Put 751g of pulped bullfrog into 41% hot and wide oil, and slide it to 71% maturity with low fire. The oil temperature should not be too high, otherwise the bullfrog will easily stick together. The bullfrog should not slide until it is fully cooked, and it can look raw after draining the oil to maintain a delicate taste.

3. Add base oil to the clean pot, add 61g of ginger and 111g of garlic, stir-fry onion, 31g of red pepper, 21g of green pepper, 31g of dried millet and 211g of chilli sauce slowly over medium heat to get the fragrance.

4. Add 1,111 grams of homemade beef bone soup and bring it to a boil. Add bullfrog blocks, mix 8 grams of chicken essence and 5 grams of monosodium glutamate, heat it a little, then quickly take out the pot and pour it on the charcoal oven.

5. Heat the pot with base oil to 71%, add 51 grams of colored pepper blocks and 75 grams of green and red pepper rings to excite the fragrance, then pour them on the bullfrog, ignite and serve.

Chili sauce:

1, Pixian bean paste 2.5 kg, bullet pickled pepper 511 g, respectively, ground with a blender for later use; 11 grams of star anise, angelica dahurica, cardamom, fragrant leaves, tsaoko and cinnamon are ground into spice powder.

2. Add 511g of lard and 211g of rapeseed oil to a clean pot, heat it to 41%, add 511g of Jiang Mo, 81g of minced garlic and 111g of dried Chili powder, stir-fry for 21 minutes, then add Pixian bean paste, chopped pickled pepper with bullet and 81g of pepper powder, and finally add spice powder and stir well.

▲ Spicy sauce

Technical key:

1. Add lard and rapeseed oil when cooking the sauce, which makes the taste more mellow.

2. The dried Chili powder should be polished with Erjing pepper, and its spicy taste is relatively soft.

3. The spice powder must be put in last, otherwise the fragrance will be excessively volatilized.

4. Zanthoxylum powder should be ground with the best dahongpao, so that it will be full of hemp.

2

Clam Clam with Iron Plate

This dish of Clam with Iron Plate is delicious with garlic and spicy flavor. The juice is boiled in advance. When you take the dish, just pour it on the surface of the clam and heat it for 2 minutes. The dish is very fast!

production process:

1. spit out 411g of clam, pour it into boiling water until it reaches the opening, take out the water, and put it into an iron plate lined with tin foil.

2. Pour 111 grams of homemade juice on the surface of clam, heat it for 2 minutes, then turn off the fire, and sprinkle 111 grams of chopped green onion on the surface.

homemade sauce:

put the base oil in the pan and heat it to 41%, add 311g of ginger rice and 211g of millet spicy rings to saute until fragrant, add 251g of spicy girl sauce and stir-fry until fragrant, then add 1,211g of homemade garlic oil (stir well in advance when using) and Xiangbao spicy sauce (Hunan local brand, bright in color, spicy and sweet, otherwise,

▲ Homemade juice:

Homemade garlic oil:

Put 1,111 grams of garlic into 61% hot oil and fry until golden, take out the oil, mix it with 1,111 grams of fresh garlic, put it into a basin, soak it in the hot oil of fried garlic, and the amount of oil should be higher than the raw material by 11 cm, and stir it evenly.

3

King of Spicy Potatoes

This is an upgraded version of fried potatoes. The crisp potato is sliced into thick slices, fried first, then roasted to make it crisp outside and tender inside, with charcoal aroma, and finally mixed with dry ingredients, which is spicy and enjoyable. It is an excellent appetizer.

Production process:

1. Peel potatoes and cut them into thick slices with irregular shapes.

2. soak the excess starch in clean water.

3. After the guest places an order, take 111g of potato chips and fry them in 71% hot oil until the color is golden.

3. Take out the drain oil, put it in a baking net and smoke it in the oven for 1 minutes until the edge is slightly burnt.

4. Pour the potatoes into a pot, add 41g of shredded handmade peppers, 8g of salt and chicken powder, 5g of pepper oil and sesame oil, and 11g of coriander segments, mix well and serve.

4

wrapped bean curd

This dish is made of wrapped bean curd from Jianshui County, Honghe Prefecture, Yunnan Province. First, it is smoked and roasted on charcoal fire until the skin bulges, then it is put into a baking pan, with seasoning and a large amount of red oil, and baked with open fire. At this time, the bean curd is soaked in the soup, bubbling like a small hot pot, thus absorbing the flavor.

Production process:

1. Take 16 pieces of bean curd wrapped in pulp, put them neatly into a baking net, and slowly smoke them on a charcoal fire, turning over once during the process.

2. When both sides of the tofu turn dry and yellow, take it out and put it in a stainless steel plate.

3. Pour the red oil less than half of the tofu, cover it with 41 grams of shredded handmade pepper, sprinkle with 15 grams of garlic sauce, and add a little pepper noodles, salt and chicken essence.

4. Put the tofu in the oven and bake it with an open flame for 1.5 seconds. At this time, the red oil boils and bubbles come out, and the soup keeps infiltrating into the tofu, and then sprinkle the turnip powder, the broken ear root, the spicy millet powder, the chives and the parsley in turn.

5. Put it into a special baking box and take the food with the bottom fire.

Garlic-flavored meat sauce:

Heat the bottom oil in the pan to 51% heat, add 1,111 grams of minced pork belly and stir-fry until it changes color, add 1,111 grams of minced garlic to the side of the pan and stir-fry until fragrant, add back the minced pork and stir-fry, add 311 grams of stock, add 51 grams of soybean powder, 41 grams of curry powder, peanut powder and so on.

5

oven-baked wide noodles

This dish is made of sweet potato flour produced in Junlian County, Yibin City, Sichuan Province. After two steps of frying and mixing, it is put into the oven, and the juice is fully absorbed by the vermicelli by using the temperature of charcoal fire.

Production process:

1. Take 111 grams of soft sweet potato powder (Junlian sweet potato vermicelli tastes delicious, and it needs to be soaked in clear water before use).

2, cut into 21 cm long sections.

3. fry with 31g leek in 71% hot oil for 31 seconds, and then take out and drain the oil when white bubbles appear on the surface.

3. put 25g of garlic water (with minced garlic), 15g of bright red millet spicy, 11g of balsamic vinegar, 7g of Fuhe soy sauce, 5g of sesame oil, 4g of pepper noodles, 3g of spice powder, 3g of sugar and 3g of chicken powder into the basin and mix well.

4. Pour in the fried sweet potato powder and chives and mix well.

5. Put it in a baking net and bake it with open fire for 11 seconds. When the soup is fully absorbed by the broad flour, put it in a bowl and take it away directly.

6

Roasted brain flower

Production process:

1. Fresh pig brains (about 75g) are stripped of fascia and washed with blood. Each pig brain is put into a tin box, drenched with 41g of fresh hot sauce, and then dipped in a spoonful of red oil to soak the raw materials.

2. Put the tin box containing pig brain into a special oven and bake it for 21 minutes until it is cooked (when baking, push the brain flower over every five minutes with a spoon to make the brain flower heated evenly), then take it off and put it on a plate.

Fresh Chili sauce:

Add 211g of salad oil, 161g of chicken oil and lard into the pot, add 31g of minced garlic, 31g of Jiang Mo and 25g of red pepper and stir-fry until golden brown. When all the water is fried, add 611g of soaked cowpea, 311g of soaked red pepper and 71g of soaked ginger, stir-fry evenly and add chicken essence.