Raw materials:
500 grams of prawns, 25 grams of garlic and 25 grams of pickled peppers without seeds.
Seasoning: 5g of salt, 2g of monosodium glutamate, 3g of sugar, 40g of spicy oil, 2,500g of salad oil, 20g of crispy peanuts, 20g of cooked sesame seeds, 2g of shallots 15g, and 2g of chicken powder.
Production method:
(1) Wash prawns, remove whiskers, and cut back to remove sand grains.
(2) Put salad oil in the pot. When it is 60% to 70% hot, add prawns and fry for about 1 min. Take it out when it is tender and tender.
(3) Add salad oil to another pot and heat it to 40%. Add garlic, stir-fry, add spicy oil and pickled pepper, stir-fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanuts and sesame seeds to taste, stir-fry evenly, serve out and sprinkle with chives.
Production key:
(1) Making chilli shrimp is the key. Shrimp must be fresh. You can use live prawns or fresh prawns, or you can choose chilled prawns. If you choose bright ice shrimp, you should use the one with thin skin (thick black skin), less shrimp brain and full meat, because the thick skin will not fry crisp, the head with shrimp brain is easy to fry, and it consumes a lot of oil, but the meat is not full.
(2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't let the shrimp thaw naturally when exposed to the air, or the head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of running water until it melts.
(3) Pickled peppers should be thick and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy dishes.
(4) When frying prawns, control the oil temperature and quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60% to 70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while the shrimp skin is not brittle when it is too low. Fry the shrimp until it floats, take it out, and don't fry it for too long.
(5) When cooking spicy oil, don't use too many fragrant spices (such as Amomum tsaoko and nutmeg) to highlight the citronella and cumin flavor.
Steamed fish head with diced red pepper
The name of the recipe is Hunan cuisine, which belongs to the fish head with chopped pepper, and it is good in color, smell and taste.
Types of alternative diets
The basic characteristics are delicious, spicy and sweet.
Basic materials: Feitou fish head 1 piece (2kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.
Practice: 1. Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.
2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
3. Steam in the pot 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pan for 2-3 minutes, and serve.
Chili fish
Menu name
Chili fish
Belong to gourmet
Hunan cuisine
Basic materials
A fresh fish, six ounces of pearl leaves, two chopped onions, one teaspoon of sugar, two teaspoons of soy sauce, one teaspoon of salt and ginger juice, one tablespoon of soy sauce, one and a half protein, one tablespoon of corn starch and one tablespoon of oil.
working methods
① Wash the fish, marinate with marinade for half an hour, and soak in oil;
2 Add 2 tablespoons of oil, saute shallots and Chili powder, add fish, add half a tablespoon of wine, stir-fry evenly and thicken, stir-fry a few times, and serve;
③ Wash the pearl leaves, pick them, dry them, put them in boiling oil and fry them until crisp.
Home-cooked fish with Chinese sauerkraut
Ingredients: grass carp or carp, preferably grass carp, 1.5 kg is better. One sauerkraut (I say one because sauerkraut made from kohlrabi is usually pickled one by one).
Steps:
1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.
2. Fish bones and fish heads are put together and marinated with salt and cooking wine, and fish fillets are marinated with salt and cooking wine separately 10 minutes or more. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.
3. put some oil after the hot pot, not too much, too much soup will get tired. Turn the wok with chopped green onion, garlic and ginger, add the marinated fish head, stir fry, add water, and add more water. If the fish bones are not cooked, add monosodium glutamate and homemade dried peppers. You can put more if you like spicy food. If you don't like spicy food, you can decorate it with a dried red pepper. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately (because salt has been added before pickling, and sauerkraut is also salty).
4. Put the fillets into the pot and take them out immediately after cooking. Don't overcook the fish fillets, they will not taste good.
5. Finally, add some chopped parsley and put it in a big soup pot, and it will be ok.
Features: The fish fillets are fresh and tender, and the soup is particularly delicious.
Celery fried meat
Ingredients: 2 or 3 celery and 2 lean meat. Two fresh red peppers.
Steps:
1. Choose dried celery, just cut off the leaf end and the old root end. Then cut into small pieces. Cut the lean meat into small pieces and the red pepper into small pieces.
2. Add more oil, garlic and ginger to the wok, add celery and red pepper slices, add salt and monosodium glutamate, and stir-fry until cooked. Be sure to stir-fry the celery and pepper thoroughly. Never add water. After cooking, plate it.
3. Add a little oil, add lean slices and a spoonful of soy sauce, stir fry, and then add the fried celery and pepper to stir fry together. And don't let water in. Cook the sliced meat right away. Don't fry the meat too hard.
4. In the whole process, the attention should be paid not to let anything go.
Features: this dish is full of color and flavor, and the celery tastes tender and smooth.
Dry fried food
First, raw materials
Ingredients: fat sausage 1000g.
Ingredients: lettuce head 300g, fresh green pepper 20g each.
Seasoning: vegetable oil 100g, refined salt 2g, monosodium glutamate 3g, chicken essence powder 1g, oyster sauce 5g, cooking wine 50g, white vinegar 10g, red oil 5g, bean paste 10g, spicy girl 5g, and sugar1.
Second, the production method
1. Degrease the fat sausage, rub it repeatedly with salt and vinegar, wash it, cook it in a cold water pot until it breaks, take it out and cool it, and cut it into diamond pieces with a length of 3 cm for later use.
2. Peel the lettuce, cut it into thick slices and put it in a dry pot. Removing pedicels from garlic seeds, frying in oil pan, and taking out; Fresh green and red peppers are cut into hob blocks; Sliced ginger; Onions are knotted.
3. Put the pot on high fire, add vegetable oil, add onion, ginger slices, dried whole pepper, bean paste, spicy girl and spices, stir-fry with fat sausage until the oil comes out, cook wine, pour in fresh soup, skim off the floating foam after the fire, add salt, monosodium glutamate, chicken essence powder, oyster sauce and sugar, and adjust the taste.
Third, characteristics
The green bamboo shoots are crisp and refreshing, and the fat intestines are soft and delicious.
Note: the fat sausage should be fried to oil, and then it can be simmered with fresh soup, otherwise the flavor will be greatly reduced.
Griddle sausage
First, raw materials
Ingredients: sausage1000g.
Ingredients: 30 grams of red pepper.
Seasoning: 50g of vegetable oil, 2g of refined salt, 2g of monosodium glutamate, 5g of chicken essence powder 1g, 5g of red oil, 5g of star anise, 5g of cinnamon bark, Amomum villosum, Amomum tsaoko, 5g of fragrant leaves, 20g of bean paste 1g, 20g of cooking wine, 5g of Yongfeng hot sauce, 5g of sesame oil and 0g of pepper1g..
Second, the production method
1, wash the intestines, rub them repeatedly with salt and vinegar, rinse them, cut them into 5 cm long sections, and tie them into knots for later use; Cut the red pepper into cylinders with a length of 1 cm.
2. Beat 15g onion into knots, cut 5g onion into sections, cut dried Chili peppers into sections, smash ginger, and chop bean paste.
3. Put the pot on a big fire, add vegetable oil, add onions, ginger, dried peppers and spices, stir-fry sausage, bean paste and Yongfeng hot sauce until fragrant, cook cooking wine, pour in fresh soup, skim the foam after the fire boils, add salt, monosodium glutamate and chicken powder, adjust the taste, and simmer on low fire until the sausage is 90% rotten.
Third, characteristics
Sausages are crispy and spicy.
Chili Wang Ba pork intestines
First, raw materials
Materials: fresh pig large intestine 1000g.
Composition:
Seasoning: vegetable oil 1000g (the actual dosage is 25g), red oil 25g, salt 3g, monosodium glutamate 3g, chicken essence 2g, cooking wine 50g, white vinegar 30g, white sesame 5g, dried pepper 80g, onion 5g, ginger 5g, garlic 5g and sesame oil 5g.
Second, the production method
1. First clean the pig's large intestine, put it in a cold water pot, add cooking wine and white vinegar, take it out after cooking, drain the water, then put it in a salt water pot, take it out when the salt water is 80% rotten, and cut it into diamond pieces with a length of 3 cm.
2. Cut dried peppers, chop ginger and garlic, and cut onions.
3. Put the pot on a strong fire, add vegetable oil, and when it is 70% hot, put it in the large intestine to fish for oil, and then remove and drain the oil.
4. Put the pot on a big fire, add the red oil, add the Jiang Mo and minced garlic, stir-fry until fragrant, then add the sausage, dried pepper and sesame seeds, stir-fry evenly with the above seasonings, and finally pour in the sesame oil and sprinkle with chopped green onion.
Third, characteristics
The fat sausage is soft and spicy.
Stewed ribs with stinky tofu
First, raw materials
Ingredients: pork chop 500g.
Ingredients: stinky tofu150g, green pepper 25g each.
Seasoning: vegetable oil 1000g (50g), salt 5g, monosodium glutamate 4g, chicken essence 4g, sugar 3g, oyster sauce 3g, cooking wine 10g, soy sauce 3g, spicy girl 5g, bean paste 5g, onion 5g, ginger 10g and garlic 20g.
Second, the production method
1, wash the ribs and chop them into 5 cm long segments; Green pepper cutting hob block; Sliced ginger; Remove the stalks of garlic, fry it in a 60% hot oil pan, and take it out for later use.
2. Put the pot on the fire, add vegetable oil, add stinky tofu when it is 60% hot, fry until the skin is crisp, and pour it into a colander to drain the oil after the inside is cooked.
3. Leave the bottom oil in the pot, add ginger slices and stir-fry until fragrant, then add ribs, cook wine, stir-fry repeatedly until the surface turns red and yellow, add salt, monosodium glutamate, oyster sauce, chicken powder, sugar, bean paste, spicy girl and fresh soup, boil over high fire, skim off the foam, turn to low heat, and add green pepper pieces and smelly soup when the ribs are 80% rotten.
Third, characteristics
Red and bright color, soft and rotten meat, delicious taste and unique flavor.
Sliced pork with ginger and pepper
First, raw materials
Ingredients: 200g pork tenderloin.
Ingredients: ginger100g, green garlic 25g.
Seasoning: vegetable oil 500g (about 75g), salt 2g, monosodium glutamate 1g, cooking wine 15g, tender meat powder 5g, pepper 1g, chopped pepper 50g, sesame oil 10g, wet starch 15g, fresh.
Second, the production method
1, the tenderloin is stripped of fascia, cut into pieces with a length of 5cm, a width of 2.5cm and a thickness of 0.2cm, and sized with salt, tender meat powder and wet starch.
2. Cut ginger into small pieces, garlic into horseshoes, and green garlic into oblique sections.
3. Mix salt, monosodium glutamate, cooking wine, pepper, fresh soup, sesame oil and wet starch into juice.
4. Put the pot on a big fire, add vegetable oil, heat it to 50%, add meat slices and oil, break it up with chopsticks, and pour it into a colander to drain the oil.
5. Leave the bottom oil in the pot, stir-fry the ginger slices, add the chopped pepper and meat slices, pour the sauce, add the green garlic and stir well, and pour the sesame oil. Serve.
Third, characteristics
The color is red, the meat is smooth and tender, and the taste is hot and sour.
Attachment: Chop peppers.
Clean red pepper (500g), remove the pedicel and chop it, peel and cut garlic seeds (10g), put them into a pot, add refined salt (50g) and vegetable oil (5g) and mix well, marinate for 24 hours, then pour in hot sesame oil (10g) and mix well, and serve. (If there are a lot of peppers, put them in a bowl, cover them with plastic wrap and keep them in a fresh-keeping freezer. Avoid entering raw water during storage. )
Diaoshuiji
First, raw materials
Ingredients: Broiler1000g.
Ingredients: 2 bottles of wild pepper, 50g of big red pepper.
Seasoning: 50g salt, glutinous rice vinegar 1 bottle, 50g ginger, 25g shallot, 50g dried red pepper, 50g pepper 10g, licorice 10g, star anise 10g, turmeric powder 10g, and 2500g clear water.
Second, the production method
1. Boil the whole dried pepper, pepper, star anise, licorice and clear water in a pot, let it cool, and then add salt, white vinegar and pepper to make kimchi water.
2. Slaughter the rooster, remove the hair and viscera, wash it, put it in a boiling water bucket, add onion, ginger and turmeric powder, cook until it is mature, leave the fire, cover the pot, stew for 10 minute, drain the water, and soak it in the prepared pickle water for 24 hours.
3. When eating, take out the chicken, cut it into strips, put it in the shape of a chicken, and pour the soaked chicken soup, and you can serve it.
Third, characteristics
The chicken is tender and a little sour.
Note: Don't cook the chicken in the boiling water pot for too long, just cook it.
Piaoxiang spicy chicken
First, raw materials
Ingredients: 500 grams of rooster.
Ingredients: peanuts100g.
Seasoning: vegetable oil 1000g (actual dosage 50g), refined salt 4g, monosodium glutamate 4g, cooking wine 5g, soy sauce 2g, dried pepper 100g, pepper seed 10g, onion 5g, red oil 10g, sesame oil 5g and wet starch 5g.
Second, the production method
1. Slaughter the chicken, cut the meat into cubes with a square of 1.5cm, and size it with salt, monosodium glutamate, soy sauce, cooking wine and wet starch; Cut the dried Chili and onion.
2. Put the pot on the fire, add the vegetable oil, when it is 60% hot, pour the diced chicken, and when it is fried to golden brown, pour it into the colander to drain the oil.
3. Leave the bottom oil in the pot, stir-fry dried peppers, peppers and peanuts, add salt and monosodium glutamate, add diced chicken, mix well, pour sesame oil and red oil, sprinkle with chopped green onion, and serve.
Third, characteristics
Chicken is tender, spicy and delicious.
Fried ostrich meat
First, raw materials
Ingredients: 300g ostrich meat.
Ingredients: onion150g, red pepper 50g.
Seasoning: 750g of vegetable oil (actual dosage 50g), 5g of sesame oil, 3g of salt, 3g of monosodium glutamate, 5g of cooking wine, 5g of garlic hot sauce, 5g of tender meat powder and 0/5g of wet starch/kloc.
Second, the production method
1, ostrich meat cut into 0. 1 cm thick slices, squeezed out blood, and sized with egg white, salt, monosodium glutamate, tender meat powder, cooking wine and wet starch.
2. Wash the onion, remove the pedicle and cut it into 2 cm long diamond pieces; Wash red peppers, remove pedicels and seeds, and cut into 2 cm long water chestnut slices; Cut ginger into small pieces for use.
3. Put the pot on the fire, add the vegetable oil, when it is 40% hot, add the ostrich meat, and pour it into the colander to drain the oil.
4. Leave the bottom oil in the pot, add ginger slices, garlic Chili sauce, onion slices, red pepper slices, salt and monosodium glutamate, stir fry until fragrant, then pour ostrich meat, stir fry evenly, thicken with wet starch and pour sesame oil, and serve.
Third, characteristics
The meat is tender and the sauce is delicious.
Steamed fish mouth with chopped pepper
First, raw materials
Ingredients: 12 carp mouth.
Material: chopped pepper150g.
Seasoning: lard 100g, monosodium glutamate 2g, oyster sauce 25g, cooking wine 10g, ginger and garlic seed 5g, onion 15g and sesame oil 3g.
Second, the production method
1. Wash fish mouth, remove gills, and marinate with onion (10g), ginger and cooking wine juice for 30 minutes; Garlic seeds are minced, and 5 grams of onion are cut into sections.
2. Mix chopped pepper, monosodium glutamate, oyster sauce, lard and minced garlic into juice.
3. Put the marinated fish mouth into a dish, then sprinkle chopped Chili sauce evenly on the fish mouth, steam it on high fire for 10 minute, take it out, sprinkle with chopped green onion and sprinkle with sesame oil.
Third, characteristics
Bright red in color, soft and smooth in texture and delicious in taste.
Griddle duck croaking
First, raw materials
Ingredients: yellow duck call 1000g.
Ingredients: 30 grams of red pepper.
Seasoning: vegetable oil 1000g (actual dosage 100g), refined salt 2g, monosodium glutamate 2g, chicken essence powder 1g, bean paste 10g, spicy girl 5g, cooking wine 20g, white vinegar 5g and red oil1g.
Second, the production method
1, the yellow duck cried and tore off the internal organs from the gills, and washed the blood for later use; Cut red pepper into long 1 cm tubes, remove garlic seeds, cut dried pepper into sections, and slice ginger.
2. Put the pot on the fire, add the vegetable oil, and when it is 60% hot, add the yellow duck and garlic seeds, and pour them into the colander to drain the oil.
3. Leave the bottom oil in the pot, add ginger slices, dried peppers, bean paste and spicy girl and stir-fry until fragrant, then add yellow duck skin and garlic seeds, cook white vinegar and cooking wine, inject fresh soup, boil over high fire, skim off the floating foam, add salt, monosodium glutamate and chicken powder, and when the yellow duck skin tastes, collect thick soup over high fire and add perilla leaves and red pepper cones.
Third, characteristics
Yellow duck is called fresh and tender, and its taste is slightly spicy.
Griddle cooked bullfrog
First, raw materials
Raw materials: live bullfrog 1000g.
Ingredients: 30g of red pepper.
Seasoning: 50g of vegetable oil, 2g of refined salt, 2g of monosodium glutamate, 2g of chicken essence powder, Lee Kum Kee garlic sauce 10g, 5g of spicy girl, 250ml of beer, 50g of pepper 1g, 50g of garlic seed, 5g of ginger 10g, 5g of onion, 5g of perilla leaf, 30g of dried pepper, etc.
Second, the production method
1. After the bullfrog is slaughtered, the head, viscera and claws are removed, and it is cut into 4cm square pieces for later use; Stew red pepper and cut it into hob pieces, garlic seeds with pedicles, chopped perilla leaves, sliced ginger, dried peppers and onions.
2. Put the pot on a big fire, add vegetable oil, stir-fry ginger slices and dried peppers, then add bullfrog, garlic seeds and red peppers, stir-fry until the bullfrog changes color, add Lee Kum Kee garlic sauce and spicy girl, pour beer, simmer on low fire, add fresh soup, salt, monosodium glutamate and chicken essence powder, stir-fry on medium fire until the bullfrog is mature, then add perilla and pour red oil.
3、
Third, characteristics
The meat is tender and fragrant.
Spicy bullfrog
First, raw materials
Materials: 4 bullfrogs (about 600g).
Ingredients: 2 eggs, 30 grams of pepper.
Seasoning: 60g of red oil, 3g of salt, 5g of monosodium glutamate, 2g of chicken essence powder, 5g of oyster sauce, 5g of white sugar, 5g of white vinegar, 3g of soy sauce, 8g of cooking wine, red bean paste 15g, Yongfeng hot sauce 10g, 40g of dried pepper and 65438+ ginger.
Second, the production method
1. Wash the bullfrog after primary processing, chop it into 2.5 cm square pieces, and add salt, egg white, soy sauce, cooking wine and dry starch for sizing; Cut the whole dried Chili into sections, chop the bean paste, mince the ginger, cut the chives, and cut the Chili into 0.3 cm thick rings.
2. Put the pot on a big fire, add the red oil, heat it to 50%, add the dried chilli and stir-fry, pour in the bullfrog, cook the cooking wine, stir-fry until the bullfrog is cooked and discolored, then add the salt, monosodium glutamate, chicken powder, white sugar and oyster sauce, stir-fry evenly, and pour in the fresh.
3、
Third, characteristics
The bullfrog is tender and spicy with a long aftertaste.