The name of the dish is fried in eight pieces.
The dish is Hunan cuisine.
Its special color is golden yellow, crisp outside and tender inside, and it is salty and delicious. It is best to accompany the wine.
3 young chickens with 2g raw materials, 5g cooking wine, 5g salt, 1g peanuts, 2g monosodium glutamate and 2 eggs.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
1. Stir-fry peanuts with salt, peel them and chop them, cut half of the onions into flowers, and beat the remaining onions and ginger together. 2. After the chicken is boneless, pound it loose with the back of a knife, cut it into 4.5 cm square pieces, marinate it with cooking wine, salt, sugar, onion ginger, pepper and monosodium glutamate for about an hour, then remove pepper, onion and ginger, then paste it with egg white and wet starch, and stick it with chopped peanuts. 3, put peanut oil in the pot to boil, put it into the oil pan one by one and fry it, then take it out. When the water in the oil pan is dry, put it into the oil pan and fry it until it is golden brown, decant it, sprinkle pepper powder, chopped green onion and sesame oil, put it in a plate, and serve with coriander. Note: Chicken boneless method: 1. Slaughter the chicken to remove all the hair, gut it, wash it, hold the chicken wings with your left hand, press it on the chopping block with your head facing the right front, and cut the chicken back from the neck to the tail with your right hand with a knife to break the flesh. 2. Cut the wings and bones with a knife, and then cut the chicken breast. The knife should be cut to the sternum. Hold the chicken bones with a knife in your right hand, hold the wings that cut the bones and muscles with your left hand, and pull them back, so as to remove one side of the chicken. Flanging peel off the chicken on the other side according to the above method, so that the chicken on both sides is separated from the bone. 3. After the chicken bones are taken out, the leg bones are still in the chicken, and then a knife is cut on the chicken leg meat near the bones to expose the chicken bones. At this time, the joint bones of the middle part of the thigh and calf are cut off, and the joint between the chicken leg and the joint bones of the chicken foot bar is definitely broken. Hold the chicken leg with the left hand, turn it over and fold it, hold the knife with the right hand, pull the chicken leg meat back with the left hand, and remove the two leg bones (chicken head and neck, wings, and chicken foot)
stir-fried assorted vegetables
Hunan cuisine
features beautiful color and slightly spicy taste
Raw materials are 4g of fresh mushrooms, 4g of mushrooms, 4g of cucumbers, 4g of carrots, 4g of tomatoes, 4g of ginger, 4g of broccoli, 4g of corn shoots and 4g of clear water horseshoes,
Main materials.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
production process
(1) fresh mushrooms are pedicled, cut into 1/2 depth with a knife, and pressed into a fan shape by hand. Cut mushrooms into plum blossoms. Cucumber and carrot are cut into 2cm segments, and the edges are cut into butterfly shapes. Peel tomatoes and cut them into rhombic slices. Peel ginger and cut into serrated pieces. Broccoli breaks into small flowers. Cut the corn shoots into sections. Horseshoe, nest bamboo shoots and laver heads are all cut into spheres. (2) All the main ingredients can't be opened once. 3 > put a little oil in the pan, heat it, put in all the main ingredients, add chicken soup and seasonings, stir fry, thicken with water starch, and pour the oil out of the pan.
The dish name is clear soup. Chai Ba duck
The dish is Hunan cuisine.
It is characterized by rich nutrition, moist and nourishing, and rich fragrance.
The raw materials are 1 grams of fresh duck meat and 5 grams of onion, which are cooked. 2g of refined salt, 5% of green bamboo shoots in water
Ingredients: 1 piece of aconite fish weighs about 12liang (about 48g), 1 orange, 2 tablespoons of ground black beans, 1/2 tablespoon of garlic, 1 red pepper (diced), 2 pieces of onion (diced) and 1 tablespoon of oil.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and .7 cm square, and wash it with fragrant shavings. Cut the cooked ham and magnolia slices into 5 cm long and .3 cm square silk. Water-soaked bamboo shoots are cut into thick shreds. 2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia slices and 2 pieces of shredded fragrant shavings, 1 pieces in total, tie them with shredded green bamboo shoots from the middle, and tie them into the shape of small sticks, 24 pieces of * * *, neatly put them into a earthenware bowl, add 1.5g of cooked lard, 1.5g of refined salt and 25g of chicken broth, then add the culled duck bones and steam them in a cage for 4 minutes. 3. Add 25g of chicken broth to the wok containing the original duck soup, boil it, skim off the foam, add .5g of refined salt, monosodium glutamate and onion, pour it into a large soup bowl, sprinkle with pepper and pour in chicken oil. Attention: steamed duck with firewood is full of anger, and steamed for about 4 minutes. It is better to be soft and rotten.
The dish is a good silk leaf.
Hunan cuisine.
The special fish is tender and tender, and it is delicious when dipped in Jiang Mo and balsamic vinegar.
The raw beef leaf is 75g, the wet starch is 15g, the water-made magnolia slice is 5g, and monosodium glutamate is used. 1g of onion
Ingredients: 1 piece of aconite fish weighs about 12liang (about 48g), 1 orange, 2 tablespoons of ground black beans, 1/2 tablespoon of garlic, 1 red pepper (diced), 2 pieces of onion (diced) and 1 tablespoon of oil.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Divide the raw beef venetian into five pieces, put them into a bucket, pour boiling water into it, stir it with a wooden stick for 3 minutes, take them out and put them on a chopping board, rub off the black film on them, rinse them with clear water, cook them in a cold water pot for 1 hour until they are 7% rotten, and take them out. 2. Tile the beef venetian blinds on the drilling board piece by piece, remove the outer wall, cut into filaments about 5 cm long, put them into a bowl, mix them well with 1 grams of yellow vinegar and 1 gram of refined salt, rub them hard to remove the fishy smell, then rinse them with cold water and squeeze out the water. 3. The magnolia slice is cut slightly shorter than . Is it 4-star harmonic? Take a small bowl for a centimeter-long segment, and add 1 grams of beef broth, monosodium glutamate, sesame oil, yellow vinegar, onion segments and warm starch to thicken it. 4. Put the wok on high heat, add the tea oil, and cook until it is 8% mature. First, stir-fry the shredded magnolia and dried pepper in the wok for a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry for a few times, and serve.
braised turtle meat
Hunan cuisine
specially nourishing yin and nourishing blood. Suitable for patients with yin deficiency or blood deficiency with low fever, hemoptysis, hematochezia, etc.
1 raw turtle (25-5g), 6g vegetable oil, 2g yellow wine, and appropriate amount of ginger, onion, pepper and crystal sugar soy sauce
Ingredients: 1 piece of aconite fish weighs about 12 taels (about 48g), 1 orange, 2 tablespoons ground black beans, 1/2 tablespoons chopped garlic and red wine.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
1. Put the turtle into a pot, heat water (about 4℃) to make it excrete urine, then chop off its head and feet, cut it open, remove its shell and internal organs, wash it, and cut the turtle meat into pieces. 2. Add vegetable oil to the pot, heat it, add turtle meat, stir fry repeatedly, add ginger, onion, pepper, rock sugar and other seasonings, cook with soy sauce, yellow wine, add appropriate amount of water, and simmer with slow fire until the turtle meat is rotten.
The dish named Maren Crisp Duck
Hunan cuisine
It is characterized by beautiful shape, soft color, and a combination of puffiness, crispness, tenderness and freshness
The raw material is 1,g of fat duck, 1.5g of monosodium glutamate, 5g of sesame seeds, 2g of Chinese prickly ash, 5g of cooked pork fat and 1 of pepper powder.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
1. Marinate the clean duck with Shaoxing wine, refined salt, white sugar, pepper and chopped onion ginger for about 2 hours, steam it in a cage until it is 8% rotten, take it out and let it cool, first cut off the head, wings and palms, then remove the bones from the duck body, and cut the meat from the thick parts of the legs and breast meat into shreds. Cut the ham into pieces. Fat meat is cut into filaments. Put the eggs in a bowl, add 1 grams of flour, dry starch and 5 grams of water to make a paste. Pick and wash the coriander. 2. Put a layer of egg paste on the surface of duck skin. Spread it on a greased flat plate, put the fat shredded pork and duck shredded pork in the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in oil pan until golden brown, take it out and put it in a flat plate. 3. Foam the egg white, add 4 grams of dry starch, and mix well into a snowflake paste. Spread it on duck noodles and sprinkle with sesame seeds and minced ham. Add peanut oil into the wok, heat it to 6%, add Maren duck crisp and fry it, pour oil on the surface and pour it until the bottom is golden yellow. Remove the oil, sprinkle with pepper powder, pour sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on the plate and put coriander around it.
Chai Ba Fish
Cuisine is a special pictographic dish of Hunan cuisine
, which is like a bundle of firewood, thick, fresh and tender, slightly spicy
2g of fresh fish, 75g of water-soaked mushrooms, 5g of winter bamboo shoots, 25g of cooked ham, appropriate amount of green garlic leaves, 25g of fresh ginger, 5g of lard and 2
cooking wine.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
(1) Cut the fish into thick shreds 3 cm long, add cooking wine, onion ginger juice, salt and monosodium glutamate to taste. Mushrooms, winter bamboo shoots, ham and ginger are all cut into filaments. (2) Tie shredded ginger, shredded ham, shredded mushroom and shredded fish together with green garlic leaves, divide them into 24 bundles, cut both ends with a knife, put them into a bowl, add chicken soup, salt, monosodium glutamate, onion ginger juice, lard, cooking wine and pepper, steam them in a steamer, put them in order, blanch the fish head and fish tail with water, and reset them. (3) Filter the raw materials of steamed fish, pour them into a pot to boil, thicken the water starch, and pour the famous oil on the fish.
the name of the dish Zi Long takes off the robe
The dish is Hunan cuisine
It is characterized by fresh flavor and attractive appetite
The raw material is 5g of eel, 5g of shredded winter bamboo shoots, 3g of shredded red persimmon pepper, 1g of shredded mushroom, 1g of onion and shredded ginger, 3g of coriander and 3g of egg liquid
Ingredients: 1 piece of aconite fish.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
(1) The eel is peeled, its bones and head are cleaned, cut into 6 cm filaments, and sized with egg liquid and starch. (2) Put the oil in the pan and heat it, put in the eel thread and slip it, and take it out to control the oil. Shredded winter bamboo shoots, shredded persimmon peppers and shredded mushrooms are oiled. (3) Leave the bottom oil in the pan, add shredded onion and ginger until fragrant, add eel, winter bamboo shoots, mushrooms, shredded persimmon pepper, salt, monosodium glutamate and cooking wine, stir fry evenly, sprinkle pepper, pour sesame oil and add coriander.
the name of the dish is hot and sour diced chicken
Hunan cuisine is special, fresh, salty and mellow, which is considered spicy and palatable
The raw material is 25g of chicken leg meat, 5g of persimmon pepper, 2g of dried pepper, 2g of salt, 3g of soy sauce, 4g of vinegar, 2g of monosodium glutamate, 3g of cooking wine and 1g of starch, and
The main material is aconite fish.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
production process
(1) boneless chicken leg, diced with a flower knife, and starched with egg white liquid and starch. Dice persimmon pepper. Heat the oil in the pan, put the diced chicken into it, and remove it to control the oil. (2) Leave the bottom oil in the pan, put the dried chili until fragrant, add the diced chicken and seasoning and stir fry. Pour water starch, clear oil and sesame oil into the pot.
fresh fish and raw vegetable soup
Hunan cuisine
The special flavor is outstanding, and the next meal is especially good
The raw material is 1g of grass carp tail meat, 1g of lettuce, 5g of chicken powder, 5g of salt, and the appropriate amount of broth
Ingredients: 1 piece of aconite fish weighs about 12liang (about 48g), and 1 piece of orange is ground.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
production process
(1) cut and clamp the blade of grass and fish, and gently loosen it. (2) Place the lettuce on the bottom of the soup bowl, and code the fish fillets on the lettuce. (3) Boil the broth, add chicken powder and salt, and then pour into the soup bowl.
the name of the dish
the dish is Hunan cuisine
, which is fresh and tender, and can be dissolved in the mouth. The traditional famous dish in Hunan
is made of 75g crucian carp, .5g of pepper, 5 egg whites, 25g of onion, 15g of cooked lean ham, 15g of ginger, 5g of Shaoxing wine, 25g of chicken broth and 5g of refined salt.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
Production process
1. Scales, gills and internal organs of crucian carp are removed, washed, the head and tail of crucian carp are obliquely cut off, put into a plate together with the fish, add Shao wine and smashed onion ginger, steam in a cage for 1 minutes, take out, and remove the fish with a knife. 2. After breaking up the egg white, add fish, chicken soup and fish stock, add refined salt, monosodium glutamate and pepper, stir well, put half of it into a soup bowl, steam it in a cage until it is half cooked, take it out, pour the other half on it, steam it in a cage to get the hibiscus crucian carp, and steam the fish head and tail at the same time. 3. Take out the hibiscus crucian carp and the fish head and tail, put two ends of the hibiscus crucian carp at the head and tail respectively, make a fish shape, sprinkle with minced ham and chopped green onion, and pour in chicken oil. Note: crucian carp can't be steamed for a long time, taking 1 minutes as the degree. If the steaming time is too long, the meat will be soft and hard to separate, and the umami will be lost.
The name of the dish is glass and fresh ink
The dish is Hunan cuisine
It is delicious and salty.
The raw materials are 3g fresh cuttlefish, 2g salt, 2g monosodium glutamate, 1g pepper, a little water starch and ginger juice respectively, and chicken soup, clear oil and chicken oil are suitable for each
The main ingredients: 1 piece of aconite fish weighs about 12 taels (about 48g), 1 orange, 2 tablespoons ground black beans, 1/2 tablespoons chopped garlic and 1 red pepper (1.
ingredients: marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) the fresh cuttlefish is changed into pieces with a length of about 1 cm and a width of 5 cm, and the cross knife is cut from 1/2, and the rest is changed into clamping blades, and then cut into fishtails along the knife.