This method emphasizes frying, frying, stewing, stewing and so on. Taste features are cool, crisp and fresh classic dishes, such as three snakes, dragon and tiger phoenix, roast suckling pig, winter melon cup, ancient meat and so on.
Ginkgo duck pot
Ingredients: a duck, four ounces of ginkgo, eight ounces of yellow buds, two parsley, carrots, black bean powder, oyster sauce, powdered chicken with sugar, raw flour and wine.
Appropriate amount of salt, soy sauce and peel.
Practice: ① Peel Ginkgo biloba, boil it in boiling water for five minutes, wash it and drain it. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces.
Stop. (2) Add 2 tbsp oil, stir-fry ginkgo thoroughly, then add duck meat for a while, add seasoning, stew ginkgo for about 20 minutes, thicken and turn off the heat. ③
Wash the bean sprouts, cut them into small pieces, cook them and put them in a clay pot. Put the duck on the bean sprouts, boil it, add the coriander and serve in the original pot.
Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)
Ingredients: a cockerel, 5g of Jiang Mo, 5g of shredded onion, 0.5g of refined salt and 6g of peanuts.
Practice: ① Mix onion, ginger and salt in two small dishes. Heat the wok over medium heat, add oil to bring it to a boil, take it out and pour it into a second small bowl.
Vegetable, for food; (2) Wash the chicken, soak it in water, cook it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent.
Soak and cook for 15 minutes until cooked, hook it with an iron hook, then soak it in boiling water for cooling, wash off fluff and yellow clothes, and then pick it up. Dry the epidermis,
Sweep the cooked peanut oil, cut it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion.
Cai Bo chicken soup
Ingredients: half a chicken, half a mushroom, six ounces of dried onion, a few slices of ginger, five ounces of spinach, a few slices of carrots, and one and a half tablespoons of oyster sauce; Shengchouyi
Spoon, half a teaspoon of sugar, half a tablespoon of corn starch, one tablespoon of oil, and some salt.
Practice: ① Wash the spinach, cut it into small pieces and put it in the pot. Tear the red onion, wash and drip water, wash and dry the mushroom feet, and chop.
Block, marinate with marinade 10 minute, soak in oil. ② Add 2 tbsp oil, stir-fry chives in Jiang Mo, add chicken fir and oyster sauce, stir-fry for a while, add cooking wine and stir-fry.
Seasoning and carrots, stir-fry constantly until the chicken is cooked, pick it up and put it on the spinach, and boil it.
Shengchui lobster
Ingredients: live lobster 750g, refined salt 2.5g, ginger 3g, coriander 25g, Chaozhou orange oil 2 dishes, white lard 75g, liquor 15g,
25 grams of raw onions.
Production method: 1. Wash the original lobster first, chop off the shrimp feet, then cut into pieces, gently use a knife before descending, and set the plate first. Head opening
Clean the edges, shells and shrimp tendons, and put the cut pieces on the shrimp feet. Open the tail, pick up shrimp excrement and chop the shell on your feet. use
Fill a small bowl with white wine, add salt, sprinkle on the shrimp, put the onion on the shrimp and steam in a steamer for 8 minutes. Take it out, scoop up ginger and onion, pour white lard on it, and serve it on the plate.
Coriander with orange oil.
Flavor characteristics: 1. Dragon is a kind of big, long, hard and prickly meat, fresh and delicious, and it is a precious seafood. Jinxiang lobster is produced in the southeast waters of China, each one.
Lobster, which weighs only a few kilograms, is a delicacy at a high-class banquet. 2. This product is a traditional Chaozhou cuisine. Cooking, ancient steaming Song Renzong, jealous of his real name Zhao, steamed all the dishes.
After Yuan and Ming Dynasties, cooking was changed to steaming in many places, but Chaoshan dialect remained. "Raw boiled lobster" is steamed over high fire until it is just cooked. The meat is crisp and tender and delicious. Dip it in orange oil and open it.
My stomach is awake.
Fried milk girder
Ingredients: 250g fresh milk, 250g egg white, 25g chicken liver, 3.5g monosodium glutamate, 25g crab meat, 4g refined salt and 25g shrimp with pickled peppers.
2 grams of dry starch, 25 grams of fried plums, 500 grams of cooked lard, and cooked lean ham 15 grams.
Production method: 1. Cut the ham into small pieces about 1.5 cm square. Cut chicken liver into long slices, each with a width of 2 cm. Step 2 put chicken liver in it
Boil in a boiling water pot until just cooked, pour in a colander and drain. Heat a wok over medium heat, add 250g oil, heat to 40%, and add shrimps and chicken liver.
When the oil is cooked, pour it into the strainer to drain it. 3. Heat the wok over medium heat, add milk, and boil until it is slightly boiling. Mix the dried starch, egg white, chicken liver, shrimp and crab with the milk.
Pour the meat and ham together and stir well. 4. Heat the wok on medium heat, pour the oil into the wok, pour 25g of oil, add the prepared milk, stir while frying, and add oil twice.
(20g each time), stir-fry until paste, then add plums, drizzle with oil, and stir-fry until butterflies are placed on the plate.
Baizhuo Luo Xiang Tablets
Ingredients: conch 4000g, Shaoxing wine 15g, onion strips 25g, light soup 750g, ginger slices 10g, sesame oil 0.5g, and shrimp paste 20.
G, cooked lard 250g, oyster sauce 20g, ginger wine 10g.
Production method: 1. Break the snail shell with a hammer, take out the snail meat, remove the intestines, wipe off the dirt on the surface, wash and cut off the head and tail.
And cut into disks with a thickness of about 0.3 cm. 2. Put the shrimp sauce and oyster sauce in two small plates.
Heat a wok with large fire, 35g cooked lard, slightly boiling, take out 20g, and pour in a plate of shrimp sauce and oyster sauce; Add ginger and shallots, cook cosmetic juice, add soup twice, and take out ginger after boiling.
Chopped green onion, put it into the screw until it is nearly ripe, and pour it into the colander. Heat the wok with large fire, rinse the wok with oil and pour it into the oil return basin; Add the spiral slices, boil Shao wine, add sesame oil, stir fry quickly and evenly.
The dishes are ready.
Baiyun pork knuckle
Materials: 1 pig,1.250g pig, 450g refined salt, 60g five willow herb,1.500g white vinegar and 500g white sugar.
Production method: 1. Clean pig's feet, wash them, boil them in boiling water for about 30 minutes, rinse them with clean water for about 1 hour, cut them open and cut them into pieces.
Each tablet weighs about 25g, washed, boiled in boiling water for about 20min, taken out, rinsed with clean water for about 65438±0h, and then boiled in boiling water for 20min.
The clock is sixty percent soft and rotten. Take it out to cool and put it on a plate. 2. Boil white vinegar, add white sugar and refined salt, boil until dissolved, filter, cool and pour out.
Put it in a pot, soak the trotters for 6 hours and take it with food.
Carved chicken
Ingredients: hen 1 1250g, pig fat 75g, ginger 35g, onion 35g, monosodium glutamate 5g, honey 30g, oyster sauce 50g,
Carved wine 100g, Daner decoction 125g.
Production method: 1. Slaughter the chicken, blanch it in a boiling water pot for about 2 minutes, take it out to remove fluff and dirt, then roll it up and take it out to dry.
To the skin. Apply oyster sauce first, then apply bee skin. Slice the pork fat, and put the remaining oyster sauce, honey, monosodium glutamate and two bowls of soup into a bowl.
, mix into juice. 2. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion, that is, put the eggs on the meat noodles. Stir-fry until the legs are slightly yellow, and add ginger.
, onion, mix well, continue to add Huadiao wine, stir-fry, drain the juice, cover the fire and boil, that is, leave the fire and leave the tail; Wait until the temperature drops slightly before returning to the furnace. This is repeated 8 times, and the sheep turns over the chicken 3 times.
Time, that is, every time you stew, you need to leave the crater twice; It takes about 12 minutes to stew the fire repeatedly, and finally 1 time leaves the burner. It takes 3 minutes to uncover and take out ginger, onion and oil.
Remove the residue, take out the chicken, cut it into pieces, assemble it into chicken shape when putting it on a plate, and pour the original juice on the noodles.