Hand-grabbed sparerib

Autumn menu (8 special Hunan dishes)

The cooking method of brine is the key to Xia Rixin Hunan cuisine. When cooking brine, homemade onion oil, vegetable materials, spicy sauce, ribs sauce and seafood sauce are added. Therefore, the boiled brine tastes fresh and spicy and has a strong sauce flavor, which is the favorite of young people. In addition to the method of marinating, we should also pay attention to the curing time of ribs. If it is marinated for too long, although the flavor of ribs will be very strong, it is easy to debond and affect the beauty of dishes; Secondly, the meat is too soft to chew. Usually we just boil it in salt water. Change it to low fire 15 minutes, then turn off the fire bubble 15 minutes. At this time, the ribs are about nine ripe. .

Boil onion oil: put 500g of cooked lard and 500g of salad oil in the pot, simmer with low fire, and put onion 1500g in the pot. When the onion turns brown, remove from the fire and filter to get oil.

Boil the brine: put 500g of homemade onion oil into the pot, when it is heated to 50%, add the vegetable materials (50g of coriander, 50g of coriander stem, 0/00g of onion/kloc, 65438 onion, ginger slices), fry on low heat until the vegetable materials turn golden, and turn off the heat. Pour the oil and vegetable materials into a stainless steel bucket, and then pour 5 kg of stock. Lee Kum Kee, ribs sauce and Lee. 500 ml of Haitian Jinbiao soy sauce, 500 ml of Donggu Yipin fresh soy sauce, 50 ml of Huadiao wine, 30 g of red rice, 50 g of sugar spice package (50 g of star anise, cinnamon and kaempferia kaempferia, 30 g of Amomum tsaoko, fragrant leaves and dried galangal, 0/5 g of cardamom/kloc, 5 g of clove and licorice), and boil over high fire.

Primary processing: 1. Wash pork chops, divide them into strips along the bone, each strip is 18-20cm long, rinse with clear water to remove blood, take them out and put them in boiling water, and soak them thoroughly with fire.

2. Put the brine into the pot, put the spareribs into the fire to boil, change the low fire brine 15 minutes, turn off the fire and soak for about 15 minutes, and take out the soup.

Cooked processing: 1. When guests order, take 10 ribs and put them in salad oil heated to 60%, fry them for 7-8 seconds, and take out the oil control.

2. Leave the bottom oil in the pot. When the pot is heated to 50%, add 5g of Chili sauce, 5g of red pepper and 5g of green pepper, stir-fry until fragrant, and add ribs and stir-fry evenly. Remove the pan from the fire, pour in 4g of delicious juice and spicy fresh dew, sprinkle 2g of white sugar, 3g of cumin granules and 5g of monosodium glutamate, light the pan, stir fry evenly, and pour in 65438+ red oil. .

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Apple fish head

Autumn menu (8 special Hunan dishes)

When cooking fish heads, bring them to a boil with high fire, and then turn to low heat. 2, fish head should not be fried at high temperature, and the oil temperature can be controlled at about 60% heat, otherwise it will easily destroy the nutrition of fish head. 3. The price of bighead carp is very cheap (about 6 yuan/kg), but it is rich in nutrition, but the fishy smell of fish head is particularly heavy. You can drop a little white vinegar when cleaning and a little white wine when pickling.

Remarks: 1. Making methods of self-made fish juice: 1 barrel Haitian vats (weighing about 2400 ml), 1 bottle Lee Kum Kee steamed fish soy sauce (weighing about 480 ml), 1 bottle Lee Kum Kee chicken juice (weighing about 480 ml), 0.5 bottle Haitian seafood soy sauce (weighing about 0.5 ml), 200 bottles. Put two carrots (cut into small pieces) (weighing about 250g) and 50g onion (cut into small pieces) into a pot, add 2kg of clean water and bring to a boil, then simmer with slow fire until the carrots and onions are soft and rotten, and filter out the juice from the fire. 2. Method of serving food quickly: Carry out the fourth step according to the introduction of the original recipe, boil the fish head and clear water (the amount of seasonings A, B and C can be slightly increased in mass production), lean against the fire for 30 minutes by using the residual temperature of the stove after turning off the fire, and repackage the fish head after turning off the fire. When guests order, put the fish head in the steamer and heat it for 5-6 minutes, then take it out and put it in the pot, then pour in a little soup cooked in the fourth step and simmer for 2-3 minutes, and then put it in the pot to continue cooking.