This dish is our catering pioneer chef team according to the taste of local diners in Hebei improved dishes, we will be the famous Hunan dish of plum dishes buckle meat and raw fried glutinous rice combination of improved innovation, stewed pork into the plum dried vegetables to increase the aroma of the raw fried glutinous rice when added to the dried vegetables fried aroma, so that its color is more red and bright, the meat is soft, sticky and dry aroma.

2. 200 grams of glutinous rice soaked in water for 1 hour.

3. 150 grams of dried plum cabbage cleaned, put into the soup bag

4. Pour 15 grams of salad oil into the pot, put 40 grams of sugar into the sugar color, put the meat into the stir-frying until slightly yellow, cooking wine 30 grams, add 25 grams of soy sauce, 3 grams of salt, pour in the water did not exceed the meat, put into the soup bag filled with dried plum cabbage, 15 grams of star anise, sesame seeds 5 grams, scallions, ginger. 30 grams of dried chili pepper each, Dry chili 30 grams of each high-fire boil, change the small fire burn 50 minutes, natural juice off the fire.

5. Dried plum out, add glutinous rice, broth 40 grams fried, made of glutinous rice with dried plum.

6. Take the porcelain bowl, the bottom of the brush layer of salad oil, pork skin down neatly arranged, the empty space filled with fried glutinous rice with dried plums, lotus leaf cover on top, sealed with plastic wrap, into the steamer steam 2 hours out, inverted in the plate.

Production key points:

1, dried plum must be no sand, the flavor of Hunan dried plum, Guangdong plum can not be used, the flavor is too strong.

This dish is based on the improvement of dry-fried beef, beef battered first slippery oil and then deep-fried after frying, the dish meat dry incense, aftertaste.

Primary processing:

1. 250 grams of beef thigh meat cut 0.5 cm thick slices (pay attention to two points: First, the meat should not be cut too thin, or frying is too dry, too hard, taste is not good. Secondly, when slicing the meat, pat it lightly to make the meat looser, and poke some small eyes on both sides with the tip of the knife, which is good for the beef to be flavored and has a better texture.)

2. pan into the salad oil 1 kg, burned to 40% hot, the beef slices into the slip loose, fishing quickly after the oil temperature rose to 70% hot, once again, the beef slices of pan frying to the appearance of a slightly hard, with a pinch of the hand inside the pinch through the good, fish out of the oil control.

Methods:

50 grams of salad oil into the pot, burned to five hot into the dry black beans 15 grams of stir-frying, and then into the peppercorns 40, 20 grams of dry pepper stir-fried to chili jujube red (frying small materials have a little skill: peppercorns must be early to put the stirring of the light of the numbness of the big, stirring of the hard numbness of the small, we want to numbness but also want to flavor, so the pepper must be warm oil in the pot, fried pepper and then under the chili. Stir fry chili pepper temperature can not be low, low oil temperature of the dry chili pepper easy to absorb oil, so be sure to fry dry chili pepper in the oil temperature of fifty percent hot.) , under the composite bean paste 10 grams (with homemade composite bean paste, so that the fried dishes both PI County Douban flavor, but also the flavor of chopped and pickled peppers.) Stirred red oil, put onion rice, ginger rice, garlic rice 5 grams each stir-fried, put celery stir fry a few times over high heat, put into the fried beef, with salt 5 grams, monosodium glutamate 2 grams, sugar 1 grams of seasoning, sprinkled with fried garlic 10 grams (in the pot before, must have added a little fried garlic, aroma enhancement is particularly obvious. Garlic must be cut neatly, should be repeatedly rinsed with water several times, drain the water slow fire frying, so that the garlic out of the loose color is good.)

This dish is rich in local flavor, fragrant and not greasy, slightly spicy taste.

Raw materials: 200 grams of cooked mutton, 100 grams of water-whipped vermicelli, water-whipped yellow flowers, 50 grams of water-whipped fungus.

Seasonings: A material (salt 3 grams, chicken powder, white pepper, thirteen spices 2 grams each), 50 grams of goat oil chili pepper, 10 grams of red onion, lamb broth 1 kg.

Preparation:

1. Cut the mutton into strips or slices; blanch the yellow flowers and fungus into a pot of boiling water respectively.

2. Put mutton soup in the pot, add mutton, yellow flowers, fungus, fans, vegetables, boiling, put A seasoning, add mutton oil chili pepper micro-boiled for 5 minutes, sprinkle red onion can be.

Goat oil chili: pot hot, put raw goat oil, salad oil 2.5 kg each, 1 kg of sesame oil, burned to four or five hot, add 250 grams of green onions, 200 grams of ginger, 15 grams of peppercorns, 20 grams of star anise, 10 grams of sesame seeds together with refining for 30 minutes or so, to be the drying of goat oil refining, hit the slag, poured on the chili knots 750 grams of fine chili 500 grams of chili, 200 grams of green onions and constantly stirring, will be static chili oil, and then the red onion. Stir constantly, let the chili oil stand for a period of time, and wait for the chili to sink to the bottom.

Simmering soup: take the bottom of a pot, put 30 kg of cold water, down into the sheep bones, sheep head, add spice packets (50 grams of peppercorns, 25 grams of cumin, chickpeas, 8 grams of coriander, nutmeg, Chenpi, 3 grams of pulverized bean paste, cinnamon, Angelica dahurica 5 grams of the volume of which large, such as cinnamon, Chenpi, nutmeg and so on, into small particles, all spices are mixed, take 50 grams of ginger with 30 grams of ginger pieces, 30 grams of red onion pieces, garlic with the skin 50 grams of garlic, 50 grams of red onion pieces, and stir constantly. 100 grams, 50 grams of garlic with skin, 25 grams of dried thread chili pepper together in a spice bag). , large fire boiling, again skimmed off the froth, with a small fire, the lamb immersion 45-60 minutes, the middle of the roughly 40 minutes to cook lamb mature, can be fished out in advance, lamb bone more cooking for a while.

Points of sale: tripe crisp tough, fresh and refreshing, is a good choice with wine.

Ingredients: 750 grams of fresh tripe, 15 grams of green pepper.

Seasonings: A material (50 grams of cooking wine, white beans and herbs, star anise, sesame leaves 2 grams each, cinnamon, pepper, cumin 3 grams each, 80 grams of green onions, ginger, garlic 40 grams each, 10 grams of salt), B material (vinegar and pepper oil, the United States of America, the fresh flavor of the juice 5 grams each, spicy fresh dew, 3 grams each of chicken powder, 2 grams of white sugar).

Production: 1. Wash the fresh tripe, cold water into the pot blanch through, into the pressure cooker, add water did not exceed the tripe, into the A material, on the gas after changing to a small fire pressure for 12 minutes, soak for 1 hour, fish out to cool.

2. tripe into 4 × 3 cm piece, arranged into the dish. 3. green pepper cut into small particles, cooked in hot oil, plus B seasoning mix, pour on the tripe that is.

This flavorful bean flower in our dining pioneer many stores are to do cold dishes launched, this dish tender taste especially in the summer is very popular with young customers, many restaurants can almost reach the table table must point, we have a master of their own entrepreneurial staple product is this, encountered on Saturdays and Sundays are queuing up for meals. The other advantage is that the ingredients are very easy to get, polyester tofu in the ordinary market can be purchased, there will be no product marketing problems.

Ingredients: 1 box of lactone tofu, 25 grams of homemade beef sauce, 15 grams of crispy soybeans.

Seasoning: 15g each of fresh soup and red oil, 25g of beef sauce, 8g of squash, 5g of deep-fried noodle, 2g of green onion, 1g of coriander.

Preparation method:

1. Put the lactone tofu into the steamer, steam it for 5 minutes and then take it out.

2. Open the package of tofu and beat it into the bowl with an iron spoon one by one.

3. Pour the fresh flavor broth and red oil over the bean curd, sprinkle with the remaining ingredients and seasonings.

Homemade Beef Sauce (1000 servings):

1. Choose the beef shank with less tendon, remove the tendon and cut it into 1.5 cm square cubes, and then grind it into mince.

2. pot into the soybean oil 1.5 kg, burned to 60% of the heat into the ginger, scallion leaves 500 grams each, change to a small fire will be onion, ginger fried dry, filtered out the dregs of the material into the minced beef 25 kg, change to medium heat will be stir-fried minced meat scattered, stir-fried until the minced meat dark, along the edge of the pot cooking Shaoxing 250 grams of wine, stir-frying for 2 minutes after the minced meat removed.

3. Pan into the salad oil 2 kg, burned to 50 percent hot into the ginger 200 grams, fried to the end of the ginger turned yellow and then changed to a small fire, into the meat grinder coarse knife stranded good old days of red oil soybean 3 kg, stirring to prevent sticking to the pan, soybean paste stir-fried into the minced beef, stir-frying evenly, and then poured into the 15 kg of water, boiled over high heat and then changed to medium heat to cook for about 5 minutes, under the salt 50 grams, 120 grams, MSG 180 grams, and the meat is not a good choice, but a good choice for the meat. 120 grams of salt, 120 grams of monosodium glutamate, 100 grams of white pepper, 200 grams of cornstarch juice, mix well and then pour out to cool.

How to make fresh soup (batch):

Take monosodium glutamate (MSG) 6810 grams, monosodium glutamate (MSG) powder 8 kilograms, 450 grams of white pepper, Meiji-Fresh 3325 grams, 12 kilograms of Dongguyi Yipinshang Soy Sauce, 25.2 kilograms of light soy sauce, 20.7 kilograms of soy sauce from Dawang, 1.5 kilograms of peppercorn oil, and mix it well.

Dried sizzling crucian carp counts as an old dish of Hunan cuisine, practice in the hands of major Hunan cuisine masters no less than a hundred, good and bad, and can not say who's authentic, because there is not a unified standard. Today, our catering pioneer to recommend a very good sales of our stores, iron plate crucian carp practice, good taste, practice is simple, serving style is also considered beautiful.

Primary processing:

Take a carp (weighing about 350 grams) slaughtered and clean, in the fish on the body to play a word knife, with marinade (3 grams of salt, 6 grams of cooking wine, 2 grams of white pepper, 20 grams of round onion, 10 grams of garlic) marinade to taste.

Cooking:

1. Put salad oil in the pot, burn to 60% heat, put in the crucian carp, small fire deep frying until the color is golden, fish out of the oil control.

2. Iron plate in the pot on the stove in advance of the heat, put 150 grams of oil fried crucian carp, crucian carp into the iron plate, cooking sauce (Meiji fresh flavor sauce 10 grams, 100 grams of two soups, cumin powder, salt, monosodium glutamate 2 grams each), sprinkled with millet chili circles, edamame beans, 100 grams of garlic, green onion 80 grams, 20 grams of dry chili powder, toasted white sesame seeds 10 grams, 5 grams of cumin powder, serve and continue to Heat it up.

Husband and wife sliced lung is a famous dish of Sichuan cuisine, very popular with the public, so our catering pioneer management team chef hit the idea of husband and wife sliced lung, a series of improvements, this Hunan-style husband and wife sliced lung is not so authentic, but the guests praise degree is very high, and now share with you the processing process:

Step 1, processing of raw materials:

Pour a pot of water into the water 5 kg boiling, into the processed beef heart, beef tongue, beef head meat 1.5 kg, tripe 1 kg, and then into the seasoning (ginger, onion, salt 40 grams each, 30 grams of monosodium glutamate (MSG), 10 grams of cooking wine, dry chili pepper, dried pepper 15 grams each), large fire boil, change to a small fire to cook for 30 minutes, turn off the fire and simmer for 20 minutes, out of the cooler, cut into slices.

Step 2, make husband and wife lung slices juice:

Take 10 grams of salt, taste powder, chicken powder 20 grams each, 80 grams of water tower vinegar, sesame paste, pepper oil 120 grams each, the United States of America, fresh flavor sauce, fresh soy sauce 150 grams each, the Aroma Granny Vegetarian Spicy Sauce 210 grams, burnt chili seed 50 grams of red oil, 200 grams of broth, sugar, ginger 40 grams each, 60 grams of minced garlic, mix well. You can mix it well.

Step 3, into the dish:

Take 80 grams of cooked beef heart slices, 40 grams of beef tongue slices, beef head meat, 20 grams of tripe, add a good husband and wife lung slices of 120 grams of juice, 20 grams of red oil, 30 grams of parsley, small green onions, white sesame seeds 0.5 grams, 2 grams of crushed peanut rice and mix it well.

burnt chili: pot pour 1 kg of water to boil, pour 70 grams of dried chili segments, boiling for 2 minutes and then fish out the raw materials, water drained; pan into the salad oil 200 grams, add the boiled raw materials, stir-fry on low heat for 6 minutes, pour out and let it cool, and pour it into the pulverizer to break it up.

The practice of red oil:

1. Pan hot, down into the dry chili pepper segment 1 kg, 700 grams of dried chili, with a small fire dry frying until the chili dry and crispy, out of the pan and cool, broken with a smasher, poured into the container.

2. Cinnamon, star anise 10 grams each, 20 grams of cardamom into the box, add warm water to soak for 10 minutes, fish out of the water control, into the container of chili, and then into the white sesame 100 grams.

3. Another take a stainless steel bucket, put rapeseed oil 9 kg, salad oil 1 kg, put the bucket on the induction furnace heating (power 2000 watts), heating 35 minutes, the oil bucket from the induction furnace down, with a hand spoon to the containers filled with chili peppers pouring oil. In the process of pouring oil should be stirred constantly, so that the chili pepper is heated evenly, after pouring oil can be used after leaving overnight.

Shandong, Henan, Hebei and other places many people like to drink goat soup, so a variety of soup halls throughout the streets. Catering pioneer chefs have pushed the envelope by repackaging the practice of haggis soup, simmering it in clay pots and serving it on the table, making it a signature dish in the store.

Production method:

1. Haggis (sheep belly, heart, liver, lungs, intestines, sheep head meat) *** 400 grams of clean processing, into the white brine brine until mature.

2. Stew pot filled with mineral water to seventy percent full, into the package (green onion, ginger, red pepper section of 5 grams each and the secret spice powder 20 grams) boiled, boiled until the soup became tea yellow, fish out the package, into the haggis, cooked until the soup color milky, down into the chicken 25 grams of chicken powder, 30 grams of sesame oil, 10 grams of salt to taste, boiled to be able to.

Secret spice powder: take pepper, cumin, grass nuts 200 grams each, anise, angelica, crabapple, cinnamon 100 grams each, wicker, cloves, cardamom 50 grams each mixed, crushed can be.

Wild mushrooms have always been the favorite of diners, but due to the high price of many Hunan restaurants dare not sell, which also caused a large number of Hunan chefs to make wild mushrooms do not know how to meet the good ingredients to do a good taste, so that the wild mushrooms in the Hunan cuisine menu to appear the odds of a decline, today, we will introduce you to two of our catering pioneers stores sales of wild mushrooms special dishes.

Main ingredients: 50 grams of white fungus, 50 grams of antler mushrooms, 50 grams of tiger mushrooms, 50 grams of white mushrooms, 50 grams of cockle mushrooms, 50 grams of apricot mushrooms, 25 grams of Cordyceps flowers.

Ingredients: 50 grams of pork, 2 pounds of chicken soup.

Seasonings: 10 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper.

Preparation:

1. Wash all the mushrooms and remove the tips, white fungus, antler mushrooms, tiger mushrooms soaked and ready to use, white mushrooms, cockle mushrooms, apricot mushrooms, sliced and ready to use, Cordyceps sinensis soaked in cold water.

2. casserole pour oil, under the pork slices stir-fried aroma, add white fungus, antler mushrooms, tiger mushrooms, white mushrooms, leg mushrooms, apricot mushrooms stir-fried, into the cordyceps flowers, pouring chicken broth simmering.

3. Add salt, monosodium glutamate, pepper to taste, out of the pot is complete.

Characteristics: mushroom flavor is strong and fresh, full of aftertaste, the entrance is crisp and refreshing.

In our catering pioneer management stores Hengyang store there is a table table must be ordered hanging pot rice, very popular with diners, can be made according to the customer's designated dishes hanging pot rice, rich in flavors, so that customers who want to eat more than two bowls of rice, but also a good way to retain customers.

Today's introduction of this mushroom seasonal vegetables hanging pot rice, rice with sautéed potherb mustard, apricot mushrooms, green beans mixed well, loaded into the hanging pot baked, the finished product is rich in flavor, the bottom of the rice also has a little potpourri.

Preliminary processing:

1. 100 grams of apricot mushrooms cut into 0.8 cm cubes, deep-fried until light yellow in color, removed from the oil control; 300 grams of potherb mustard rinsed, cut into small cubes; 30 grams of green beans blanched.

2. 300 grams of Thai rice soaked in water for 1 hour, fish out of the water steamed.

Walking vegetables process:

1. pot into the cooked lard 50 grams, burned to 50 percent hot, into the apricot mushrooms grain, potherb mustard diced, green beans stir-fried evenly, with salt, chicken powder 5 grams of each, out of the pot with the steamed rice, 15 grams of cooked lard, 2 grams of white pepper powder mix well. To learn more about catering, please join the "catering pioneer" circle

2. Take a hanging pot, the inner layer of a thin layer of cooked lard brushed, hot, will be mixed with a good rice into the hanging pot, compaction, cover the lid, medium heat heating 3 minutes, open the lid, with a spray bottle along the inner wall of the hanging pot sprayed with a layer of water, continue to cover the lid! Heat for 3 minutes, remove the lid, pour in 20g of Donggu Yixian, simmer over low heat for 2 minutes, add 5g each of sesame oil and chopped scallions, and serve. After serving, mix the rice in front of the diners.