Making banquet menu: popular heirloom Jiang Rong chicken Ingredients: Qingyuan chicken1000g, ginger 200g.
Seasoning: salt and salad oil.
Making:
1, wash the chicken, put it in a basin and add salt to the whole body? Massage? .
2. Shoot the ginger vertically into ginger juice, and then shoot the remaining ginger into filiform ginger paste.
3. Add salt to the ginger juice, evenly spread it on the inside and epidermis of the chicken, and marinate for 2 hours.
4. Steam the marinated chicken in a steamer for 30 minutes, take it out and blow it with a fan for 30 minutes to cool, then cut the chicken into pieces and put it in the shape of a whole chicken for later use.
5. Add salt to some ginger bowls, then add hot oil to stir-fry ginger oil and pour it evenly on the chicken.
6. Add salt to the remaining shredded ginger, fry it into fluffy shape, spread it on the chicken, and decorate it with petals.
Banquet menu production: dried Chili boletus raw materials: 200 grams of yellow boletus, a little dried Chili festival, garlic slices.
Seasoning: salt, monosodium glutamate, sesame oil and lard.
Making:
1. Cut boletus into pieces with a thickness of 1 cm, put them in a cooked fragrant rapeseed oil pot with a heat of 50%, fry until golden brown, and drain the oil in the pot for later use.
2. Heat a small amount of cooked rapeseed oil and lard in a pot, then stir-fry the dried Chili festival and garlic slices, add the fried boletus slices, stir-fry, add salt and monosodium glutamate, and serve.
Making banquet menu: Old Mushroom with roasted pepper Raw materials: Old Mushroom 150g, roasted pepper 100g, cowpea 100g, and a little garlic.
Seasoning: green pepper sauce, chicken essence, monosodium glutamate, sugar, fresh soy sauce, aged vinegar, spicy fresh dew, sesame cooked rapeseed oil.
Making:
1. Cook cowpea in a boiling pot, remove and drain, and then put it at the bottom of the plate.
2. Slice Auricularia auricula, put it in a boiling water pot, and then take it out for later use.
3. Put the roasted peppers and the nursing home into a spoon, add garlic, green pepper sauce, chicken essence, monosodium glutamate, white sugar, fresh soy sauce, aged vinegar, spicy fresh dew and cooked rapeseed oil, mix well, and put them on a plate of cowpeas.
Making banquet menu: Boiled tripe and yellow pepper soup Ingredients: tripe 400g, cucumber 20g, onion and ginger slices each 10g, millet pepper 10g, garlic 10g and chopped green onion 5g.
Seasoning: 50 grams of homemade yellow pepper soup, steamed fish black soybean oil 10 ml, 30 ml of cooking wine and 25 ml of rapeseed oil.
Making:
1. Wash the tripe, cut it into 5 cm long slices, add onion, ginger slices and cooking wine, mix well, marinate for 1 hour, take it out, rinse it off, soak it in boiling water with strong fire, then take it out and drain it.
2. Wash the cucumber, cut it into filaments, put it at the bottom of the container, and then put the beef omasum slices on the shredded cucumber.