Raw materials:

Chicken tenderloin 400g, garlic 20g, onion 18g, onion 5g, ginger 4g.

Seasoning:

Material A (3 grams of salt, 4 grams of monosodium glutamate, 5 grams of cooking wine, 2 grams of pepper powder)

Material b (aged vinegar 400g, delicious juice 100g, spicy and fresh rice vinegar 50g, red oil 50g, sugar 20g, monosodium glutamate 15g, chicken soup 500g, cooking wine 5g, pepper 3g, salt 2g, garlic 120g and onion 60g).

Making:

1. Thaw the chicken tenderloin, rinse it with running water, control the moisture, add material A and marinate it for half an hour, blanch it in a boiling water pot and soak it in white salt water for 3 hours.

2. When taking the dishes, take out the chicken tenderloin, put it in a glass, pour in the hot and sour sauce made of material B, and serve.

Key:

Chicken tenderloin has a fishy smell, so it must be washed and pickled, which can remove the fishy smell well.

Features:

This raw material is imported chicken tenderloin, which is very large and low in cost. The price of raw materials is about 12 yuan/500g. This chicken tenderloin is so tender that it can be broken in one bite. It has nourishing effect and is especially popular with middle-aged and elderly male diners after listing. It is very suitable to be launched as a leading meal.

Spicy shunfeng er

Raw materials:

Rabbit ears 10 kg.

Seasoning:

Material a (tofu ribs sauce 150g, seafood sauce 80g), homemade spicy oil 1kg.

Making:

1. Pour 30kg of raw materials and material A into the barrel.

2. Wash the rabbit ears, wash the blood stains with running water, pour them into a bucket, marinate them, take them out, and change knives and plates.

Homemade spicy oil:

20 kg of salad oil and 8 kg of rapeseed oil are heated, and fennel100g, fragrant leaves 60g, cinnamon 90g, Amomum tsaoko 80g, star anise150g, cardamom150g, Ciba pepper 4kg, Pixian watercress, chives and shallots are added.

Key:

The oil must cover the main material, the oil seal is good, and the rabbit ears can be marinated.

Features:

Using rabbit ears to make cold dishes is very crisp, and the author has made some efforts in seasoning, which is full of spicy taste. This dish is prepared by pickling rabbit ears and eating them directly. The food is served quickly, so you don't have to spend energy on seasoning later.

Fresh fragrant snow mushrooms in Changbai Mountain

Raw materials:

Changbai Mountain Snow Mushroom 300g, Yellow Pepper, Red Pepper 10g, Lentinus edodes 5g.

Seasoning:

1 kg homemade spicy marinade,10g scallion oil, 5g delicious juice, 3g white sugar and 2g monosodium glutamate.

Making:

1. Boil the homemade fresh spicy marinade, add the raw materials to boil, stop the raw materials, turn off the fire and soak for 15 minutes, and take out the water to control drying.

2. Mix the raw materials, add onion oil, fresh juice, sugar and monosodium glutamate to taste, and put them in a glass.

Homemade fresh spicy gravy:

Add fresh soup 1 kg, Meiji fresh spicy juice150g, Meiji umami juice 50g, steamed fish black soybean oil 45g, and common white brine 50g, mix well, add monosodium glutamate100g and salt 50g for seasoning, and boil over high fire.

Key:

Because mushrooms shrink after pickling and look less, they can be used more in cooking.

Features:

There are many cold dishes made by mushrooms, but mushroom dishes are rarely delicious. This cold dish is full of flavor, and the sauce flavor of the marinade is well matched with the umami flavor of mushrooms. Snow mushroom in Changbai Mountain is a kind of raw material recently discovered by the author, which is especially suitable for eating after marinating and tastes good. And the use of three-dimensional tray, the visual effect is also very good.

Spiced tofu and shredded seafood.

Raw materials:

250g of spiced tofu, 300g of sea sausage and 5g of Toona sinensis seedlings.

Seasoning:

Seafood soy sauce, rice vinegar, seasoned fermented soybean 4g each, homemade red oil 2g, coriander 5g, black sesame 1g, shredded green pepper 3g each, and minced garlic 2g.

Making:

1. Slaughter and clean the sea sausage, take out the sea sausage skin, blanch it in a boiling water pot for 5 seconds, take it out, quickly cool it in cold water, and take it out and cut it into sections; Cut spiced tofu into shreds.

2. Put the spiced bean curd shreds and sausage segments into a basin, add seasonings, stir evenly, put them into a cylindrical mold, and take out the cylindrical mold. When the dishes are cylindrical, they can be served.

Key:

The cooking time of sea sausage should not exceed 10 second, so as to avoid its texture becoming old and losing its umami flavor. Don't use too much seasoned lobster sauce, and don't take away the umami flavor of raw materials. You can add some fresh millet spicy to increase the flavor, which will highlight the flavor of sea sausages.

Features:

With outstanding taste and distinctive shape, it is a rare dish that can make seafood stand up. When spiced bean curd and sea sausage are used as main ingredients, adding Toona sinensis seedlings as ingredients can make the taste of the first two main ingredients more rounded.

Okra mixed with Liaoshen

Raw materials:

200g of okra and 2 wild ginseng.

Seasoning:

Peanut butter 15g, sesame sauce 20g, delicious juice 4g, Jiang Mo 4g, aged vinegar 5g, sugar 2g, onion oil 3g, Chili oil 6g, coriander powder 7g.

Making:

1, blanch the okra in a boiling water pot for a short time, and take it out to control the water; Take the soaked Liaoshen out of the refrigerator, clean it and cut it into strips.

2. Put the sea cucumber okra on the plate, mix the seasoning evenly, pour it on the ingredients, serve it, then mix it evenly and serve it.

Features:

Soft and waxy sea cucumber and okra are crisp, and the vegetables are crisp and waxy. Seasoning with secret peanut sesame sauce is delicious, which highlights the fragrance of sesame sauce and meets the taste needs of most people.