Ingredients: 300g corncob, 300g potatoes, 200g wogua, 400g ribs, 0/00g beans/kloc, 2g coriander leaves.
Seasoning: 4g of salt, 5g of chicken powder, 5g of cooking wine, 3g of onion and ginger, 3g of spice juice, 70g of lard1000g (actually eaten), 200g of salad oil and 250g of stock.
Production: 1, change the ribs into 4 cm segments and boil them in water for 2 minutes; Cut the corncob into 4cm long pieces, peel the potatoes and crush them. Each piece is cut into pieces weighing about 20g. Remove the tendons on both sides of the beans, wash them, and blanch them in boiling water 1 min. 2. Drain the above raw materials and put them into a pressure cooker, add salt, chicken powder, cooking wine, onion, ginger, spice juice, broth, lard and salad oil, steam for15min with low fire, drain the excess oil, put it into a plate with lettuce leaves and sprinkle with coriander leaves.
Features: golden color, dry fragrance and palatability.
2, Gaba pot to celebrate the harvest
Ingredients: 250g chicken wings, 750g sweet potatoes, 250g pumpkins, beans150g corn150g.
Seasoning: sliced onion and ginger 5g, star anise 2g, wet starch 5g, gaba pot sauce 1 50g, gaba pot oil 1 kg, salad oil1kg (about160g).
Production method:
(1) Add salad oil to a clean pot, add chicken wings at 160℃, fry until 70% mature, replace sweet potatoes with square strips with a length of about 1.5 cm, replace pumpkins with triangular pieces, and remove the head and tail of beans for later use.
(2) Add 100g salad oil into the pot, stir-fry shallots, star anise and ginger slices, add raw materials, add gaba pot sauce and stir-fry, add wet starch and pour into the pressure cooker.
(3) Take another pot, heat the oil in the Gaba pot to 50% heat, pour it into the pressure cooker, press it with high fire for 3 minutes, filter out the remaining oil, and take it out and put it on the plate.
Features: This dish is rich in flavor and moderately salty. The whole dish was not added with a drop of water to make it more mellow. Local dishes are nutritious and healthy.
The time of suppression should be accurate, otherwise the dishes will be difficult to serve; The amount and proportion of oil in gaba pot should be well controlled, otherwise the oil pressure will not dry and the dishes will feel greasy.
3. scallop Gaba pot
Ingredients: northeast potato 450g, cooked ribs 150g, steamed scallop meat 100g.
Seasoning: onion, ginger, thirteen spices, Laoganma sauce, garlic and chilli sauce 1 0g, soybean oil, homemade seafood sauce15g, salad oil10g (about 50g), soup stock100g, 25g of mixed soy sauce, and fresh flavor.
Production method:
(1) Cut the peeled potatoes into the shape shown in the figure, and fry them in 60% hot salad oil until golden brown.
(2) Take another clean pot, add soybean oil, add onion and ginger to stir fry until fragrant, add potatoes and thirteen spices to stir fry until fragrant, then add mixed soy sauce, Laoganma sauce, garlic Chili sauce and homemade seafood sauce, stir fry until fragrant, add 2 tablespoons of old soup, add ribs to simmer until tasty, then add chicken powder, miso and scallop, and continue to simmer until fragrant.
(3) Finally, pour it into the pressure cooker, then pour in the prepared oil, cover it, press it with medium heat for 3 minutes, and wrap it with tin foil.
Features: this method is suitable for mass production, and can be pressed for 2 minutes when taking food, without affecting the taste of traditional gaba pot. The raw material is scallop meat, which makes the dishes more delicious. Scallop meat is tender outside and has a unique taste.