& lt main ingredients >

Bullfrog clean meat 5 10g

& lt ingredients >

Chinese cabbage 10g, cucumber 15g, onion 2g, pepper 1g and oil 250g.

& lt seasoning >

Steamed fish sauce is delicious 15g, bean paste 5g, selected soy sauce 15g, chicken powder seasoning 10g, frog sauce made by Ranaida, water 1500g and pepper1g..

< manufacturing method >

1, the bullfrog is peeled and washed for use;

2. Put the oil in the pot, add the frog's secret bullfrog sauce to stir fry until fragrant, add water, chicken powder seasoning, pepper and other seasonings to taste, add the bullfrog to cook for 1 min, take it out and put it on a plate, and spread the onion and pepper;

3, hot oil in the pot, pour it out and pour it on the bullfrog, you can eat it.

Creative experience:

This dish is rich in sauce. After the secret bullfrog sauce made by Ranlai University is fried, the steamed fish, soy sauce, bean paste, soy sauce and chicken powder are not lost, and the four sauces jointly wrap the ingredients, so that the spicy, umami and soy sauce are integrated, making the bullfrog spicy, delicious and elastic.

2. Sauté ed prawns with scallion.

& lt main ingredients >

350 grams of new prawns

& lt ingredients >

50g of onion, 30g of dried onion, 30g of garlic, 5g of millet pepper and 30g of Pleurotus eryngii.

& lt seasoning >

20g of hot and sour steamed fish soybean oil, 20g of soy sauce 1 0g, 5g of chicken powder seasoning, 3g of monosodium glutamate, and 0g of salt1g..

< manufacturing method >

1. Wash shrimps, peel off shells and tails, then season and marinate with salt, monosodium glutamate and chicken powder for 5 minutes;

2. Put the ingredients in the pot to make a base, spread the marinated shrimp on the upper layer, sprinkle with minced garlic, sprinkle with steamed fish and soy sauce, sprinkle with millet pepper and cover;

3. Serve at the guest table, simmer for 5 minutes, and then cook.

Creative experience:

In the fun of eating, there is also the fun of waiting. Shrimp with pickled peppers is salty in itself, but it can't be enjoyed immediately when served. It needs to wait for a moment in the gradually rich fragrance to satisfy the appetite of diners. Of course, at this time, the sauce is also playing a role. The strong flavor of steamed fish and soy sauce brought rich taste to the dishes in just 5 minutes. When the lid is lifted, the appetite of the diners is completely opened.

3, appetizing fish head

& lt main ingredients >

Male fish head 600g

& lt ingredients >

Pickled pepper 10g, chopped pepper 10g.

& lt seasoning >

Steamed fish, black beans, oleic acid, spicy taste 10g, oil 5g, monosodium glutamate 2g.

< manufacturing method >

Wash the fish head and put it on a plate. Add ingredients and seasonings and steam for 12 minutes.

Creative experience:

The most common fish head ingredients are the most inseparable hearts of Hunan people. In addition to the protagonist pepper, steamed fish soy sauce is essential for the classic taste of fish head. As the best supporting actor, it not only penetrates its unique sweetness and natural soy sauce into the fish head, but also induces the delicious taste of the fish head itself layer by layer. A hot and sour appetizing fish head, delicious, is really a delicious meal.

4. Miscellaneous bacteria bowl

& lt main ingredients >

Grifola frondosa100g, tremella fuciformis 50g and pilose antler 30g.

& lt ingredients >

30g of pork belly, 500g of bone soup, 20g of red pepper and 3g of chopped green onion.

& lt seasoning >

5 grams of salt, 3 grams of monosodium glutamate, 20 grams of vegetable oil and 3 grams of chicken powder.

& lt make >

1. Soak the three kinds of fungi in cold water first, then clean them, and then dry the water of the fungi for later use.

2, pot fire, add vegetable oil and pork belly, stir-fry meat, stir-fry miscellaneous bacteria.

3. Add bone soup 3? 5 minutes, season with salt, monosodium glutamate, red pepper and chicken powder, and finally sprinkle with chopped green onion.

& lt function >

This soup has a strong smell of bacteria and is original.

5. Xinhua Niu San Jue

& lt main ingredients >

Tripe100g, tripe100g, brisket100g.

& lt ingredients >

50 grams of garlic and 30 grams of ginger.

& lt seasoning >

Steamed fish and black soybean oil are delicious 10g, selected soy sauce 10g, bean paste 30g, spicy sauce 20g, oil 50g and homemade broth 250g.

< manufacturing method >

1. Wash the main ingredients, cut into pieces and soak them in water for later use;

2. Add oil and stir-fry ginger. Stir-fry the main ingredients, then add hot sauce and bean paste, stew in clear soup for 1 hour, finally pour in steamed fish and fresh and spicy soy sauce, select soy sauce and stew for about 20 minutes.

Creative experience:

Xinhua Niu San Jue is a traditional spicy dish in Xinhua, Hunan Province. The raw materials such as tripe, sausage and brisket are all excellent and not easy to taste, so the whole dish is fried and stewed. Stir-fry the main ingredient with hot sauce and bean paste to improve the taste. Further consolidation will take a long time to achieve. When the ingredients are close to maturity, the absorption system is turned on, the steamed fish and soy sauce are delicious, the dishes are carefully selected and lightly smoked, and multiple flavors are obtained in layers of seasoning.

6, green pepper back to the pot chicken

& lt main ingredients >

400 grams of old hen.

& lt ingredients >

Garlic seed10g, ginger slices 5g, pepper10g.

& lt seasoning >

10g soy sauce, 2g spicy girl, 2g oyster sauce, 2g bean paste.

& lt make >

1, the old hen is clean, cooked in pressure cooker and cut into strips.

2. Put oil in the pot, add garlic seeds, old ginger slices and chicken and stir fry.

3, add the snail pepper, add seasoning and stir fry to taste.

& lt function >

Spicy and tender.

7. Braised old duck with pork belly

& lt main ingredients >

Old duck 1 only 2000g, pork belly 250g.

& lt ingredients >

Liuyang douchi 25g

& lt seasoning >

25g steamed fish soy sauce, Volvariella volvacea soy sauce 10g, 2g dried Chili powder.

< manufacturing method >

1, unhairing ducks, washing, cutting into pieces and putting them into containers for later use;

2. Put the steamed fish soy sauce and straw mushroom soy sauce into a container filled with duck pieces, then add pork belly, add ingredients and dry steam for 90 minutes.

Creative experience:

Duck meat is delicious and fleshy, with pork belly, which absorbs some oil fragrance when steaming, and the taste is rich but not dry. In seasoning, steamed fish black soybean oil is selected, taking the unique advantages of its natural soybean brewing, and Liuyang black beans are used to enhance the flavor, which makes the lips and teeth fragrant.

8. Braised chicken in sour soup

& lt main ingredients >

1 local chicken (about 750g)

& lt ingredients >

250g old ginger, local pickled pepper100g.

& lt seasoning >

Steamed fish, black beans, oleic acid, spicy taste 150g, oil 50g, monosodium glutamate 15g.

< manufacturing method >

1. Wash the chicken, cut it into pieces, put it in a pot, and marinate it with 150g steamed fish and soy sauce10min;

2. Use ginger as the base material in the pressure cooker, spread chicken pieces in the middle, add a little monosodium glutamate, add pickled peppers and oil, and stew for 15 minutes.

Creative experience:

The key to cooking this sour soup braised chicken is to keep the original flavor of the chicken. Therefore, the production steps are simple and clear. Only the sour and spicy taste of steamed fish and soybean oil are marinated, so that the sour and spicy taste can penetrate into the ingredients in advance, and then natural seasoning ingredients such as ginger and pepper are used to enhance the taste and make it delicious.

9. Super seafood pot

& lt main ingredients >

200 grams of meat crab, 200 grams of new prawn.

& lt ingredients >

250g of organic cauliflower, 0g of Jiang Mo10g, 20g of garlic and 3g of chopped green onion.

& lt seasoning >

20g steamed fish black soybean oil, homemade seafood sauce 10g, 30g rapeseed oil and broth 10g.

< manufacturing method >

1. Wash the meat crab, cut into pieces, take out and drain with oil, and take out and drain with oil;

2. Put rapeseed oil in the pot, saute ginger and garlic, add homemade seafood sauce, add cauliflower, meat crab, shrimp and broth to collect juice for 5 minutes, pour steamed fish and soy sauce to collect juice, and sprinkle with chopped green onion.

Creative experience:

Shrimp and crab are delicious in themselves, and they are even more delicious when combined. Fresh? Like-minded, it is a real combination of heavy tastes. However, how to better stimulate the umami flavor of ingredients in cooking? This shrimp and crab pot abandons complicated cooking and seasoning, takes a shortcut, and chooses the delicious and spicy flavor of steamed fish and soy sauce, and cooks the juice in an instant. Soy sauce gets the greatest stimulation at the moment it touches the bottom of the pot, and its fragrance, umami and spicy taste come out, which is the finishing touch for the whole dish.