Raw materials:

Rock beans, Tricholoma matsutake, ginger, onion, pork belly, garlic cloves, onion, clay pot sauce, rock beans, Tricholoma matsutake, green pepper festival, spicy and fresh dew, delicious.

Making:

1, soak rock beans, wash pine mushrooms, put them in a fresh soup pot and simmer with ginger and onion, and take them out for later use;

2. Heat the oil in the pot. Stir-fry a few slices of pork belly first, add garlic cloves, shallots and clay pot sauce, then pour in rock beans, pine mushrooms and green pepper festival, and add spicy and fresh dew, which is delicious. Stir-fry and put into casserole.

2. Fried chicken with green wheat grains

Raw materials:

Green wheat grains, chicken crisp bones, salt, chicken essence, monosodium glutamate, cooking wine, ginger and onion juice, crispy fried powder, glutinous rice flour, spicy crisp, salt and sesame oil.

Making:

1. Select fresh green wheat grains, put them in a Sichuan-style pot, marinate for 10 minutes, and then take them out;

2. Put the chicken crispy bones into the pot, add salt, chicken essence, monosodium glutamate, cooking wine, ginger juice, crispy fried powder and glutinous rice flour and mix well to taste;

3. When the salad oil in the pot is heated to 60%, first fry the chicken crisp bones until crisp, then add the green wheat grains and fry for one or two minutes, then pour out and drain the oil;

4. Leave a little base oil in the pot, stir-fry the spicy crisp, then pour in the chicken crisp bones and green wheat grains, and finally stir-fry with a little salt and sesame oil.

3, sweet and spicy sauce cola pork chop

This dish retains the sour and spicy taste of Hunan cuisine and removes the spicy taste of Hunan cuisine, which is more suitable for summer launch.

Selling point: Thai sweet and spicy sauce seasoning, sweet and sour slightly spicy, fresh and appetizing; Coca-cola juice is collected before cooking, and its texture is thick, bright and amber, which is better than thickening, and the dishes also increase the sweetness of caramel. More special Hunan cuisine and Hunan cuisine ingredients can be found on Tang Jie Hunan Cuisine Chef's website.

Ingredients: pork tenderloin 275g, pineapple block 40g.

Seasoning: 50g of Thai sweet and spicy sauce, 0/0g of Coca-Cola/KLOC, 5g of Satay sauce, 5g of ginger and garlic, 3g of salt, 3g of millet powder and 2g of turmeric powder.

Exercise:

1. Remove the surface fascia of pork slices, cut them into large pieces about 8 cm square and 1 cm thick, and then pat them loose with the back of a knife or a meat hammer.

2. Put the sliced meat into a pot, add salt, turmeric powder, satay sauce and corn flour and marinate for 4 hours, and turn it once or twice to make it completely tasty. Heat the oil in the pot to 50% heat, add pork slices, flatten them with a shovel, fry them on low heat until golden vertical stripes appear on both sides, take them out and cut them into 3 cm long wide strips for later use.

3. Leave the bottom oil in the pot, add minced garlic and Jiang Mo to stir fry, stir fry the fried tenderloin, pineapple pieces and Thai sweet and spicy sauce for about 1 min, pour in Coca-Cola after the pork absorbs the sweet and spicy taste, concentrate to light the fire, take the pot and put it in a bowl, and decorate with shredded citronella.

The key to making: pour Coca-Cola into the pot and then take it out. After a while, the soup will become very sticky, and the step of thickening with water starch can be omitted.

4. Pepper-flavored ecological rabbit

Material: 500g rabbit.

Accessories: vegetable oil 100g, ginger slices and onion segments, salt 5g, cooking wine and pepper, green pepper 50g, dried green pepper 15g and monosodium glutamate 3g.

Exercise:

1. Chop the young rabbit into cubes, add ginger slices, onion slices, salt, cooking wine and pepper to taste, then fry in the oil pan until crisp and fragrant, pour out and drain.

2. Heat the oil in a clean pot, first stir-fry the green pepper festival and dried green pepper, then pour in the diced rabbit meat, add salt and monosodium glutamate, stir-fry until the flavor is rich, and serve.

5, fresh pepper horseshoe

Ingredients: 200g Chinese cabbage, horseshoe 100g, a little minced garlic, diced green pepper and fresh green pepper.

Seasoning: salt, monosodium glutamate, sugar, starch, red oil and sesame oil.

Making:

1, wash the cabbage and change the knife; Cut horseshoes.

2. Add salt, sugar and oil to the water and fly the cabbage and horseshoe separately.

3. Stir-fry the cabbage, thicken it with salt, monosodium glutamate, sugar and a little starch, turn it evenly and put it at the bottom of the plate.

4. Add minced garlic, diced green pepper, red oil and sesame oil to the horseshoe and mix well. Put it on cabbage.

6. Braised kidney beans with sauerkraut

Raw materials:

Dried kidney beans, dried Chili festival, pickled radish, sauerkraut powder, salt, pepper, chopped green onion.

Making:

1. Soak dried kidney beans in clear water for one night, then steam them in a bowl and take them out for later use;

2. Add hot oil to a clean pot. First, dry the Chili Festival, soak radish tassels and soak cabbage powder. When the steam is dry, add some fresh soup, salt and pepper, pour kidney beans, put them in a bowl (without thickening) and sprinkle with chopped green onion.

7. Stewed crispy meat with vegetables and tofu

Raw materials:

Pork belly, ginger, onion, salt, pepper, green and red pepper festival, vegetables and tofu, crispy pork strips, salt and chicken essence.

Making:

1. Cut the pork belly into large pieces, marinate it with ginger onion water, salt and pepper for 3 hours, hang a thin layer of batter one by one, fry it in an oil pan, take it out and change it into strips, then put it in a cage for dry steaming for 20 minutes;

2. Heat a little oil in a clean pot, stir fry a few times under the green and red pepper festival, add fresh soup, put tofu blocks and crispy meat strips into the pot, and add salt and chicken essence to taste. When the pot is put into the bowl, sprinkle some parsley knots.

8, konjac roast duck

Raw materials:

Duck meat, soybean oil, pepper, konjac, ginger slices, red pepper slices.

Making:

1. Slaughter and clean local ducks, chop them into small pieces, put them in a boiling water pot, and take out the washed blood;

2. Heat a wok with a large fire, pour in a proper amount of soybean oil, stir-fry the duck until it is dry, add pepper and hook it into the home-cooked juice, add konjac to boil, add ginger slices and red pepper slices, and when the duck is cooked and tasty, take it out of the pot and put it on a plate, and garnish it slightly.

9. black pepper taro

Raw materials:

Taro, dried starch, flour, green pepper, red pepper, garlic, ginger, onion, black pepper juice, wet starch, shredded onion.

Making:

1. Peel taro, clean it, cut it into cubes, steam it in a cage until it is soft, take it out and stick it with dry starch and flour for later use;

2. When the salad oil in the pot is heated to 50%, fry the diced taro until the appearance is crisp and hard, and pour out the oil;

3. Leave the bottom oil in the pot, first add green pepper, red pepper, garlic, ginger and onion and stir-fry until fragrant, then add black pepper juice and fried diced taro, stir-fry evenly, add a proper amount of fresh soup, cook it slightly, thicken it with wet starch, put it in a hot stone pot and add shredded onion, and serve.

10, tomato and shrimp fishing

Raw materials:

Tomato, shrimp, chicken soup, mung bean, glutinous rice, salt, monosodium glutamate.

Making:

1, peeled tomatoes and cut into small pieces; In addition, fresh shrimps are made into mud and mixed into shrimp paste. Squeeze into small strips, put them in a pot of water and cook them, then take them out for later use.

2. Put the oil in a clean pot, stir-fry the tomato pieces and add the chicken soup. Add shrimp, green beans and kudzu vine, add salt and monosodium glutamate to taste, and simmer for a dish.

1 1, bean soup, three fresh pumpkins

Raw materials:

Pumpkin, bullfrog, salt, egg white, wet starch, peas, bone soup, monosodium glutamate, chopped green onion.

Making:

1, first break the tender pumpkin with a knife, and then steam it in a cage until it is soft and ripe for use;

2. Put the bullfrog legs into a pot, add salt, egg white and wet starch, mix well and size, then put them directly into a hot oil pan and smooth them for later use;

3, put lard in the pot to heat up, first fry peas, then mix bone soup with steamed tender pumpkin and cook for a while, add salt and monosodium glutamate to taste, and finally add bullfrog legs to boil out of the pot. Sprinkle some chopped green onion before serving.

12, jumping frog

This dish is spicy and sour, and it is a combination of Sichuan red soup and sauerkraut. Because taro is also used as an auxiliary material when making, the finished dish has a unique flavor.

Ingredients: 2 taro frogs, 400g sauerkraut, millet pepper festival 150g, 20g bean paste, 20g pickled pepper, pickled ginger, green pepper, onion festival, chopped green onion, salt, cooking wine, pepper, monosodium glutamate, corn flour, spice oil and salad oil.

Method:

1. Wash the bullfrog, cut it into pieces, add a little pepper, salt, cooking wine and cornflour to the bowl, and catch it evenly; Wash taro, steam in a steamer until soft and cooked, take it out and put it at the bottom of the nest; Sauerkraut is cut into thick shreds.

2. Drain the oil in the net pot and heat it. First dump the bullfrog and drain the oil. Leave the bottom oil in the pot, add millet pepper, pickled pepper, pickled ginger and shredded sauerkraut, add bean paste and stir-fry until fragrant, add appropriate amount of water to make it sour, add salt and monosodium glutamate to taste, then add bullfrog pieces and cook it slightly, then take the pot and put it in the big nest of taro, and sprinkle with onion and green pepper.

3. Heat the spice oil in a clean pot, pour it on the green pepper in the plate, and finally sprinkle with chopped green onion to serve.

Note: The bullfrog was shipped from the northeast. This kind of bullfrog has a firm meat and a very delicate taste after cooking.

13, overlord Sichuan style stew pork

There are two reasons why this dish is named "Bawanghuiguo Meat": First, the meat slices are wide, which makes the finished dish look rough and atmospheric. Second, the taste is different from that of ordinary Sichuan-style pork. When frying, not only a large number of dried Chili festivals and peppers were added, but also a little sweetness was added to the spicy taste.

Method:

After washing the pig's hind legs, put them in a hot pot, add ginger slices and pepper, and cook until they are cooked to nine minutes. Take it out and cut it into large pieces with uniform thickness (each piece is about 15cm long and about 4cm wide). Slice the green pepper and cut the celery into knots.

Heat the pan with spicy oil, first add ginger slices, garlic slices and pork slices, stir-fry until the oil is discharged, then add Yongchuan Douchi, Laoganma Douchi sauce, dried Chili festival and pepper, stir-fry evenly, then add green pepper slices and celery festival, and add salt, sugar and monosodium glutamate at the same time. When the spicy taste is strong, sprinkle with cooked sesame seeds, and then take the pot and put it on the plate.

14, small snail with unique flavor in griddle

The combination of pickled cabbage and pepper in the dry pot with unique snail flavor not only appetizes, but also makes this dish more delicious with snails, which is very suitable for the needs of summer diners and is a special dish of Hunan cuisine in summer.

The price of this dish is 128 yuan, and 70 copies are sold every day, which is suitable for middle and high-end restaurants.

This dish is very distinctive. Little seafood snail with a variety of ingredients is novel and delicious. It is nutritious and delicious, and it is worth recommending.

Best-selling reason: This dish is a unique stir-fry, with the fragrance of snails and sauerkraut from Taiwan Province Province. It is very distinctive and very popular with guests.

Raw materials: 30g of yam, 400g of snail, 20g of Taiwan Province pickle, green pepper10g.

Seasoning: Material A (salt 3g, 65438+ monosodium glutamate 0g, pepper 2g, 65438+ delicious juice 00g), chicken soup 300m, four wild peppers 5g, cooking wine 8g, cooked lard 8g, garlic cloves10g.

Making:

1. Cut Chinese yam, Taiwan Province sauerkraut and green pepper into diamond-shaped blocks; Peel garlic cloves and cut into powder.

2. The little snail drowned; Chinese yam is blanched to 80% maturity.

3. Take out the pot, add cooked lard, heat it, add garlic cloves, stir fry, add yam, Taiwan Province pickled cabbage and snail, cook wine, add chicken soup and material A, and finally add green pepper and pepper, and take out the pot.