Production process:
1, 3 bullfrogs (each weighing about half a catty) are cut into pieces, each with 6-8 pieces (don't cut too much, it will be more economical for guests to eat meat). Add egg white, pepper and corn starch to the bullfrog block, add a little oyster sauce, marinate for about 5 minutes and lubricate for later use. Soak lettuce slices100g, potato slices100g and auricularia auricula 50g in water and put them into the bottom of the container.
2. Put the base oil in the pot with high fire, add a spoonful of secret Wang Ba frog ingredients, add a few wild peppers and a little pickled pepper powder, stir fry together, pour in three spoonfuls of stock (about 1500g), add 5g of chicken juice and 5g of oyster sauce, bring to a boil, add bullfrog pieces, simmer for 1 min, and thicken.
Make icons:
1, retting the bottom of the fittings.
2. A large piece of bullfrog oil with good pulp.
3. Sprinkle green and red pepper rings and green and red peppers after taking out the pot.
4, drenched with hot red oil.
Secret overlord frog material:
1, 2 kg of green hang pepper and 2 kg of red beauty pepper, cut into circles, put into a pot, add 250 g of chicken powder, 200 g of chicken juice, 100 g of white sugar and 250 g of oyster sauce, and then add a spoonful of raw rapeseed oil and mix well.
2. Put 2kg of fresh millet, 1 kg of pickled pepper, 65,438kg of pickled ginger and 65,438kg of pickled garlic into a blender to make paste, put 1 kg of mixed oil (lard and salad oil are mixed according to the ratio of 1) into a pot to heat, then fry the paste-like raw materials and pour them into step 6544.
This cauliflower clam is fried with hot sauce and homemade powder, put in a flat pot, and then lit by the waiter pouring white wine in front of the diners. The moment the flame rose, the dining atmosphere was pushed to a climax.
Production process:
1, 900 grams of Meretrix meretrix spit out the sediment, soak it in boiling water until it opens, and take out the water control.
2. Put 50g base oil into the pot and heat it to 50% heat. Add 20g of garlic rice,15g of ginger rice and10g of Thai pepper and stir-fry until fragrant. Add 50g of hot sauce and 5g of Liuyang lobster sauce and stir-fry until fragrant. Add blanched clams, add 300 grams of stock, add 20 grams of No.3 powder and 20 grams of soy sauce.
Make icons:
1, the waiter pours white wine in front of the diners.
2. After lighting, the blue flame diffuses around the clam, which is beautiful.
Raw materials:
1 live puffer fish (about 300g), Chinese wolfberry, onion, ginger and garlic, lard 30g, soybean oil 20g, salt and chicken powder.
Making;
1. The puffer fish is slaughtered and cleaned, and the blood is washed strictly, and the fish skin is preserved;
2. Heat lard and soybean oil in the pan, stir-fry shallots, ginger and garlic, take out, fry in puffer fish until both sides are golden, add boiling water for 0/5 minutes, add fish skin for 5 minutes, add salt and chicken powder for seasoning, collect juice, take out the pan and put it on a plate, and decorate the blanched Lycium barbarum.
Raw materials:
1 sea bass, 6 fresh shrimps, 50g crab mushroom, 6 tomatoes, 4 old tofu, 30g fried garlic, 30g chicken oil, appropriate thick soup, raw flour and ginger slices.
Making:
1. Thaw the sea bass, wash it, take clean meat, pat raw powder, fry in oil until both sides are golden, and drain the oil for later use; 2. Boil the crab-flavored mushrooms, fresh shrimps and old tofu respectively and drain them for later use;
3. Heat oil in a pot, add ginger slices and fried garlic, stir-fry, add thick soup to boil, add fish, fresh shrimp, crab-flavored mushrooms, diced tomatoes and old tofu, cook for 3 minutes and 5 minutes, pour chicken oil, and take the pot and plate.
When making lotus root balls, add a proper amount of diced Pleurotus eryngii, which is fried until golden brown, and finally add fresh mushroom strips to bake and collect juice. The dish is fragrant, crisp and full of flavor, which is a very practical home-cooked dish.
Batch prefabrication
1. Slice Pleurotus eryngii, fry in 60% hot oil until golden brown, remove and drain.
2. Dice 500g of lotus root, put it in a pot, add 150g of fried Pleurotus eryngii diced, 100g of fat diced, 100g of flour, 50g of raw flour, 8g of salt, grab 5g of chicken powder, 5g of monosodium glutamate, 5g of chicken juice, sprinkle 50g of coriander powder and mix well, and put it in the refrigerator for half an hour.
3. Squeeze the frozen lotus root stuffing into balls, fry them with 60% heat until golden brown, and remove them for later use.
Vegetable walking process
Heat the oil at the bottom of the pot, add 10g garlic and green and red pepper rings, stir fry, stir fry 20g black fungus and Pleurotus eryngii strips soaked in the pot, add a little water, add a proper amount of oyster sauce, soy sauce, soy sauce and chicken essence, add 250g lotus root balls, simmer to taste, and thicken the pot.
This is a traditional dish in Yongzhou, Hunan. It has two technical difficulties, one is that the freshly taken duck blood does not coagulate, and the other is that the blood should be evenly wrapped.
Three catties of duck, three or two blood, three or two blood, selected from the tender water ducks in the annual growth period. If they are over a year old, they are too fleshy to be used in this dish. We usually choose about 3 kg of water duck and take about 3 Liang of blood, which is exactly the amount of two dishes.
Duck blood with vinegar and water. Every 50g of duck blood should be mixed with 10g vinegar and 10g water to prevent duck blood from coagulating. Don't worry that duck blood will turn sour, because the sour taste of vinegar will completely evaporate when frying.
The original soup for cooking ducks should be reserved for the ducks to turn their paws after slaughter, and the duck meat should be cut into pieces and blanched for taking out. When stewing duck meat, the original soup should be skimmed for later use.
Boil duck blood in the original soup. Cut the duck after frying and stew it in the original soup. Be sure to boil the soup dry, otherwise it will increase the difficulty of "duck blood hanging" and lead to uneven blood hanging. Too much soup cooked the duck before it was dry. Be sure to pour the soup out of the pot, and then pour the duck blood in. When frying, pour the duck's blood while frying, and ensure that all duck meat is evenly covered with duck's blood within 1 minute. After this time, the duck blood will solidify.
Technology: Heat the tea oil, add garlic and ginger slices to stir fry until fragrant, stir fry the oil until it turns red with coarse Chili noodles, then stir fry the duck meat evenly, pour 400g of original duck soup, stir fry until it is 70% mature, add green pepper, salt and mountain pepper oil, cook for 5 minutes to collect juice, cook cooking wine, stir fry until it turns purple while pouring duck blood, and put it into a dry pot with garlic sprouts.
As we all know, rabbits eat in many ways, such as roasting, frying and boring. I also introduced the supercooled rabbit to you before, and the taste is very unique. As the saying goes: "Fresh pot rabbit, beautiful human flesh, only beauty is not meat." Today, I'd like to introduce a special dish of Zigong-rabbit with ginger and fresh pot. Features: Rich ginger flavor and fresh rabbit meat! That's great. Mom! Spicy! Everything, every bite is very enjoyable, full of a bowl, to ensure comfortable eating!
Raw materials:
Clean rabbit meat 1000g, shredded ginger 250g, chopped fresh pepper 150g, mashed garlic 100g, chopped green pepper 150g, green pepper 20g, green pepper ring 250g, lettuce slices 100g, celery festival/kloc.
Exercise:
1. Chop clean rabbit meat into small pieces, add cooking wine, ginger slices, onion slices and salt into a pot, marinate for about half an hour, add a little raw flour, grab it evenly, then put it into a boiling water pot for blanching, and take it out to control the moisture. Pour salad oil into the pot, heat it to 60%, pour the drained rabbit meat oil, and take out the drained oil. In addition, put the lettuce slices and celery knots into a clean basin for later use.
2. Add a little vegetable oil to a clean pot and heat it. Add shredded ginger and saute until fragrant. Add chopped fresh peppers and stir-fry until fragrant. Add garlic and stir fry. Add chopped green peppers and stir fry, then add green peppers and stir fry.
3. Then, add a proper amount of fresh soup to boil, pour in the fried rabbit meat, add green pepper rings and cook together. When the rabbit meat in the pot is soft and cooked, scoop in the green pepper ring, and finally pour in the appropriate amount of rattan pepper oil, then put it in the pot, sprinkle some chopped green onion and coriander leaves, and serve.
Production key:
1, rabbit meat must be marinated for enough time to taste.
2. Rabbit meat should not be cooked in the pot for too long, otherwise the taste of the dish will get old. India 1 Sauté ed Duck This sauce is not very pungent, but it has strong penetration and a strange smell that doesn't seem to exist. It is difficult to achieve this effect by spices alone. India 1 pepper can achieve the effect of turning stone into gold. Make 1. Wash the ducklings, cut them into pieces and blanch them in boiling water for later use.
2. Add 50 grams of rapeseed oil to the pot, heat to 50%, add 30 grams of green pepper, 65,438+05 grams of red pepper, 65,438+00 grams of garlic seeds, 65,438+00 grams of ginger slices, add 750 grams of boiled duck pieces, dry steam and stir-fry, add 35 grams of special hot sauce, and rush into soup stock 65. Add 2,000 grams of lard into a pot of secret spicy sauce, heat it to 50%, add 250 grams of Huang Gan pepper and 150 grams of Indian pepper until the fragrance overflows, add 200 grams of ginger slices, garlic seeds and shredded onion, 100 grams of onion segments, 50 grams of soaked ginger slices, stir-fry until the fragrance overflows, and then add 300 grams of yellow lantern Chili sauce. Lee Kum Kee seafood sauce, XO sauce each 100g, sweet noodle sauce 50g, stir evenly, add spice powder 120g, thirteen spices 30g, salt 100g, fresh spice juice and monosodium glutamate 50g, Dragon brand soy sauce 40g, chicken essence and oyster sauce 30g, and crystal sugar 65433. 500g of star anise powder, 400g of cinnamon, 300g of citronella, fragrant leaves, Dahongpao pepper, Amomum villosum, Amomum tsaoko150g (mashed), dried tangerine peel, fennel100g, clove, Amomum villosum100g, and 5 pieces of Siraitia grosvenorii (mashed).
The idea of this dish comes from "sauna dish". Crayfish are boiled first and then steamed, which can better absorb the flavor of seasoning. Seasoned with wild pepper and yellow lantern Chili sauce, fresh and sour.
Materials: 20 crayfish in Jinhu (weighing about 1 kg), green pepper 150 g, and fresh pepper 30 g.
Seasoning: small ingredients (25g dried Chili garlic, 20g ginger onion 10g), butter 10g, sugar, chili sauce with Sichuan pepper and yellow lantern, 2kg salad oil (about 10g), 20g spicy oil and refined salt, and 654300 carved wine.
Exercise:
1. Wash crayfish, put them in 70% or 80% hot salad oil, fry them quickly until the shell is red and bright, and take out the oil control.
2. Leave the bottom oil in the pot. When the pot is heated to 50%, stir-fry the small ingredients until fragrant, add pepper and yellow light Chili sauce, stir-fry over medium heat until fragrant, then add lobster, cook carved wine, add salt and sugar, and cook until tasty. Add fresh peppers and green peppers before taking out, put them in a sauna, and pour in butter and spicy oil.
3. Take the bottom pot of the sauna pot, inject 1kg boiling water, put it on a cassette oven or an induction cooker, then put the pot with crayfish on it, cover the lid, and steam it with boiling water for 10 minute to make the lobster tasty and spicy.
Vegetable walking process
1, cut the crock barbecue into thin slices, fry 200g with 60% fire until golden brown, take it out and drain.
2. Heat oil in the bottom of the pot, add garlic and stir-fry until golden brown, add 60g of Huang Feihong Crispy and 80g of Fried Small Twist, stir-fry the barbecue slices evenly, and add appropriate amount of chicken essence to serve.
Pork belly with skin is changed into long strips, weighing about 3kg, and coated with onion Jiang Shui100g, cooking wine 40g, salt 20g, spice powder10g (star anise, geranium, pepper, cinnamon, fennel, kaempferia galanga, licorice, etc. ), washed and dried, ground into powder, and mixed with appropriate amount of cumin powder and Chili powder.
Prefabrication in advance
1, sparerib 10 kg, cut into 3 cm long sections, take out, and drain after flying; Tofu 10 kg is changed to grow into chunks of 7 cm, 4 cm wide and 1.5 cm thick; Add 10 kg soybean sprouts into boiled water with a little salt, monosodium glutamate and white sugar, blanch until soft, remove the beany smell and drain.
2. Add 400g lard and peanut oil to the pot and heat to 60% heat. Add 400g of scallion and 400g of ginger slices and steam to dry. Add 20g cinnamon bark,10g star anise and10g pepper, add 20 fragrant leaves, add 700g soy sauce and100g chicken rice soy sauce, stir well and then add.
3. Put the tofu slices into the marinated soup and marinate for 20 minutes.
Vegetable walking process
Put 300g bean sprouts in the bottom of the casserole, 10 tofu, 8 ribs, 400g marinated soup, simmer for 10 minute, add 12 washed fat clams, continue to cook for 1 0 minute until the opening, and sprinkle 5g chopped green onion and parsley respectively.
Technical key
1, the oil should be strong and the vegetables should be fragrant, so when preparing brine, the amount of lard and peanut oil is a little more, and the bean sprouts below can alleviate greasy.
2. Finally, the fragrant leaves should be put into hot oil to prevent frying.