Buckle bowl is a classic traditional dish of people in the northern region, and it is the "darling" of wedding banquets and birthday banquets. Its original practice is pickling, frying, setting the bowl, filling the soup and steaming. The taste of soup is very strong, but the disadvantage is that the soup is slightly turbid. The chef of a restaurant in Beijing improved it by decanting the original soup and pouring a small amount of new flavor juice. The soup is clear, delicious and quite good.
Batch prefabrication:
1. Slaughter two cocks (1500g/ rooster) and clean them, remove their heads, tails and internal organs, wash their blood, boil them in boiling water until their skins are tight and set, take them out and cool them, cut them into small pieces, drain the water, and evenly grab them with proper amount of salt, chicken powder, soy sauce, pepper and onion Jiang Shui.
2. Every 500 grams of chicken pieces, put them in the bottom of the bowl, pour in the flavor juice to soak the raw materials, cover the pot and steam for 40 minutes.
Take food processing as an example:
Take a piece of chicken, pour out the original soup, put it in a casserole with lettuce leaves at the bottom, pour 30 grams of vinegar juice, and garnish it with green and red pepper slices.
Flavor juice production:
Mix 5000 grams of broth, 50 grams of soy sauce, 50 grams of rice vinegar, 40 grams of salt, 30 grams of monosodium glutamate and 20 grams of white pepper evenly to provide basic taste for raw materials.
Vinegar juice making:
50g of rice vinegar, 0g of pepper10g, 8g of salt, put in a bowl, and 500g of clear soup while it is hot.
Mini rock candy elbow
This dish is made of a small elbow weighing about 650 grams. First, it is pressed with sugar and red dates. Then put it in a bowl, cover it with onion and ginger, and put the original soup. The oil in the elbow is fully forced out, and the food is fragrant but not greasy.
Batch prefabrication:
1.5 pig elbows were scalded to remove excess hair, scraped clean, scalded with boiling water until the skin became discolored, fished up and washed to remove floating foam on the surface, drained, padded with bamboo grates, put in an autoclave, soaked in clear water, and respectively added with 600g of sugar color, 300g of red dates and sliced onion and ginger 100.
2. Take out the pig's elbow, separate the flesh and blood, put the bone into a big bowl, cut the meat into strips and spread it on it, cover it with minced onion and ginger, pour in the original soup and red dates, and steam for 1 hour.
Take food processing as an example:
Take a bowl of elbow, pour the original soup back into the pot, cook it until it is thick, and then pour it into the raw materials to eat.
Tea crisp hairtail
When cooking this dish, spices and accessories should be put in two batches: one batch should be fried in hot oil and put at the bottom of the pot, and the other batch should be spread directly on the surface of raw materials, which can fully remove the fishy smell and enhance the fragrance of hairtail.
Production process:
1. Wash 5000g hairtail, cut it into 15 cm long sections, cut a knife on the fish, add appropriate amount of pepper, pepper, cooking wine, onion, ginger, salt and monosodium glutamate to taste, then put it in 80% hot oil and fry it until it is 80% dry. Take out and control the oil.
2. Heat the base oil to 50% heat, and add 200g of onion, 200g of ginger, garlic cloves 150g, 30g of dried pepper, 20g of fragrant leaves, star anise 15g, fennel 10g, pepper 10g, and cinnamon 1.
3. Take a large pot, put bamboo grates on the bottom, sprinkle with the small materials fried in the second step, put hairtail in the yard, and cover with 200g of onion, 200g of ginger, 30g of garlic cloves 150g, 30g of dried peppers, 20g of fragrant leaves, star anise 15g and fennel 10.
Take food processing as an example:
Pick out 6 hairtail segments, put them on a plate with lettuce leaves and serve.
Soup:
Put water 10 kg, aged vinegar 2200 g, light soy sauce 1500 g, light soy sauce 400 g, and southern wine 250 g into a pot, add seasoning bag, simmer for 10 min, and add salt 100 g and sugar 2000 g.
Pairwise dependence
Cold cucumber is too common? All right.
Win in styling. This dish is only served with yellow melon pulp and made into a spiral shape with a special knife. Novel shape, beautiful appearance and crisp taste.
Production process:
1 .50g of rice vinegar, 20g of Donggu Yipin fresh soy sauce, 0g of chili oil10g (with chili segments), 7g of salt and 5g of minced garlic are mixed evenly to make a sauce.
2. Remove the head and tail of the cucumber, change the length of the knife to about 8 cm, insert the spiral knife from the middle of the cucumber core, push it forward while rotating until it penetrates the whole cucumber, then pull out the spiral knife by reverse rotation, and then cut and break the cucumber skin with a kitchen knife and take it out to make the spiral cucumber core.
Cucumber head and tail are removed, and the knife is changed into sections.
Spiral knife.
Insert the spiral knife into the cucumber core and push it forward while rotating.
Cut the cucumber skin thoroughly with a knife.
Break the cucumber skin and take it out to make a spiral cucumber core.
3. Put 9 spiral cucumber cores into the dish, pour the flavor juice, and decorate 5 grams of fresh millet spicy rings.
Technical key:
When cutting cucumbers with a spiral knife, be careful not to be too big or too small, so as not to break the cucumber core.
Eight banners eggplant
Guangdong eggplant is fried first and then soaked. It's tender, soft and waxy, and especially delicious. It is a home-cooked dish with fast production speed and high sales volume.
Batch prefabrication:
1. Eggplant 1500 kg washed, without peeling, directly cut into 3 cm long sections.
2. Heat the pan to about 170℃ with wide oil, pour it into eggplant segments in batches and fry for about 1 min, take out the drained oil, pour it into a tray covered with oil-absorbing paper to absorb the excess oil, then pour it into a basin, and add 200g of Ren Mei pepper and Hangzhou Jiao, 200g of minced garlic 180g of peeled fresh flowers/kloc.
Stir-fry eggplant segments, remove the drained oil, and pour into a plate covered with oil-absorbing paper for later use.
Mix eggplant segments with adjuvants and sauce, and marinate for 2 hours to taste.
Take food processing as an example:
Take 300 grams of pickled eggplant segments and appropriate amount of auxiliary materials and put them on a plate to eat.
Production of flavored juice:
250g of rice vinegar, 0/60g of Donggu soy sauce/kloc-and 65g of oyster sauce.
Technical key:
In the process of frying eggplant, the oil temperature must be kept at 170-200℃. If the oil temperature is too high, the eggplant section will be too soft and the fragrance will disappear. If the oil temperature is too low, the eggplant section will absorb too much oil and the taste will not be refreshing.
Braised tofu with green vegetables
After the diced tofu is fried, wrap it in sauce and pour it on the fried Chinese cabbage. At first glance, it looks like a thick layer of meat sauce, which allows ordinary Chinese cabbage and old tofu to be sold to 32 yuan. It is a kind of home-cooked snack with high profit and popularity.
Production process:
1. Wash 300g of Chinese cabbage, cut into sections, heat the pot to 50% with base oil, add Chinese cabbage, stir-fry until cooked, sprinkle 5g of salt before taking out the pot, and pour into the plate.
2. Replace the old tofu with 0.5 cm square dices and fry them in 50% hot oil until golden brown.
3. Heat the base oil in the pan, add 5g of oyster sauce, 3g of Donggu Yipin fresh soy sauce, 2g of salt and chicken powder 1g, add a little water, stir well, pour in the fried diced tofu, thicken it, stir-fry until the sauce is thick, and then pour it on the cabbage.
Technical key:
Don't fry Chinese cabbage for too long, put salt before cooking to prevent it from collapsing and losing its original flavor.
Hot mixed crispy eggplant
This dish is improved from ordinary eggplant baked in sauce. First, it retains the original shape of eggplant and does not become small pieces. Secondly, it changed the original sauce flavor into fish flavor. Cover the whole cooked eggplant on the steamed bread, sprinkle colorful materials on the table, and cut it into small pieces with a knife and fork by the customer. Eggplant is soft and waxy, steamed bread is crisp, with peanuts, garlic, coriander and fish sauce, and the aroma is palatable. Made a home-cooked dish with eggplant and two prickly heat, with high gross profit.
Production process:
1. Cut off the tip of the long eggplant and cut it into strips longitudinally to keep the pedicles connected.
2. Heat the wide oil in the pot to 70% heat, fry the eggplant until it is slightly yellow, remove and drain the oil.
Put two rolls of fried dumplings at the bottom of the bowl.
4. Leave the bottom oil in the pot, add 5g onion and ginger slices, stir-fry, add 15g Chili sauce and 10g tomato sauce, stir-fry red oil, add 200g clear water, 25g aged vinegar, 30g white sugar and 3g salt, cook the fried eggplant with low fire for 3 minutes, thicken it with high fire, and add.
5. Guests cut eggplant and prickly heat into sections with a knife and fork, and mix well to serve.
Features: Fish has a strong fragrance.
Production key:
Eggplant must be fried thoroughly at high temperature, otherwise it will not be soft or waxy.
Jiaodong Shen Qiang Yaohua
Both sea cucumber and pork tenderloin are warm-nourishing ingredients, which have more health-preserving effects. Their characteristics are different and complement each other: after washing, boiling, supercooling and squeezing, the tissue of pork tenderloin becomes as hollow as a sponge, and it can absorb flavor juice crazily in cooking, while sea cucumber is just an easy-to-cook ingredient. Mix them with seasoning, the kidneys are crisp and the sea cucumber is strong, which is a perfect match.
Production process:
1. Cut the pork tenderloin into two pieces, cut off the waist, put it on an ear knife, change it into squares, rinse it with running water for 10 minute, and then put it in hot water at 90℃ for 25 seconds until it breaks. It's too cold to take out. Squeeze out the water. At this time, the pork loin became a hollow tissue like a sponge, and it was easy to absorb juice.
2. Soak the sea cucumber thoroughly in hot water, take it out and drain it, and cut it vertically into strips.
3. Take pork loin 150g, sea cucumber 100g, shredded onion 30g, coriander stem 20g and red pepper strip 15g, put them in a pot, add 5 g of spicy fresh dew, aged purple forest vinegar and Donggu Yipin fresh soy sauce, 3g of oyster sauce, 2g of salt, monosodium glutamate and pepper and mix well.
Chuanxiang pork intestines roasted tofu
2
This dish is an innovation of Mapo tofu. First, the cooked large intestine segment is added, which is mostly used to make the leftovers of the nine-turn large intestine, and does not increase the cost too much; Second, stir-fry the large intestine first, then stir-fry the spice heads, and stew the tofu thoroughly, so that the intestinal oil can penetrate into the tofu to achieve the effect of "vegetarian meat"; Third, choose brine tender tofu, which is not as soft as south tofu, more resistant to cooking and more suitable for the taste of large intestine; Fourth, Mapo tofu is finally drenched with red oil and sprinkled with Chili noodles. Here, it is fried with fresh Chili rings and then wrapped with large intestine tofu to highlight the fragrance of fresh Chili.
Production process:
5 kg of pig's large intestine is washed with flour, soaked thoroughly in cold water, fished out, put into a pressure cooker, added with clear water until it does not reach 8 cm of large intestine, added with 80 g of wine and sugar, 50 g of salt and seasoning package (15 g of pepper, 8 g of fennel, 8 g of angelica dahurica, 8 g of Amomum villosum, 3 g of star anise, cinnamon and clove).
Take food processing as an example:
1. Dice the tender tofu with brine, scald it thoroughly with hot water, and drain it for later use.
2. Heat the bottom oil in the pot, add 100g large intestine block and stir-fry until the oil comes out, add 5g chopped green onion, Jiang Mo, dried chili and pepper to stir-fry until fragrant, add 20g Pixian bean paste and 15g Donggu Yipin soy sauce, add 400g clear water and 350g tofu block, and simmer for 5 minutes after boiling over high fire.
3. Heat 40 grams of salad oil under the pot, add 20 grams of fresh green pepper and 5 grams of dried pepper, stir fry, sprinkle 5 grams of pepper powder and 5 grams of cooked sesame seeds, cover the pot on the fat sausage tofu, and sprinkle with chopped green onion.
Production key:
It is advisable to press the large intestine for 24 minutes, not too hard, otherwise the taste of the dish will become soft and lose its elasticity.
Stone pot Shandong cuisine
This dish is made of sliced meat, bean curd with soy sauce, pigeon eggs with Jiaodong seeds and prawns. It is a popular dish in the north. After the second firing, put it into a hot stone pot. Sauce marinade and seafood are complementary in taste, rich in fragrance and warm in atmosphere, giving people a different feeling from the common sauce, meat and bean curd, which is very popular with customers.
Batch prefabrication:
1. put10kg of hairy soup into a barrel, and add 800g of soy sauce, 500g of onion and ginger slices, 400g of salt, 5g of angelica dahurica, 5g of nutmeg15g, 5g of cinnamon15g, galangal15g, etc.
2. Cut the salted old tofu into thick slices and fry until golden brown. Pork belly is replaced with big cubes and soaked with blood. Pigeon eggs cooked and peeled.
3. Put 5 kg of processed pork belly into the sauce soup and marinate it on low fire. 1 5min later, add 3kg of tofu slices and1kg of pigeon eggs simmer for 5min, cease fire and let cool. After taking out, change the pork belly into pieces and tofu into strips.
Take food processing as an example:
1. Wash the seeds and cut a knife on the abdomen. The stone pot is hot, and the bottom of the pot is covered with garlic and dried onions.
2. Heat oil in the bottom of the pot, add 5g of ginger and onion, 5g of soy sauce, 5g of seafood sauce, 300g of stock, 5g of soy sauce, 5g of white sugar, 2g of soy sauce, pork belly slices with sauce, 65,438g of soy sauce strips with pigeon eggs, 3 black aconite seeds and 3 prawns, and bring to a boil over medium heat.
Production key:
The temperature of the stone pot should not be too high, otherwise the soup will boil quickly after serving, and the meat slices will be easy to paste.
Grilled cod in stone pot
Silver cod is usually fried or roasted. Zhang Tao was inspired by Guangdong's roasted vegetables. He cut the silver cod into thick slices and put them directly into a hot stone pot, covered them until they were cut off, cooked them with steamed fish, soy sauce and other seasonings, and finally sprinkled with pepper oil. The boiling stone pot evaporated the excess water vapor and fishy smell of silver cod, and concentrated the aroma of spices and oils. After serving, the cod is white in color, compact in meat and rich in flavor. Take a sip with the tip of your tongue, and the fish will "explode" and have a strong fragrance. This dish is very popular with customers because of its high-grade ingredients and the price in 52 yuan. Zhang Tao said that because the bottom of the stone pot is covered with garlic, onions and other vegetables, it only takes four or five pieces of silver cod to cook a dish.
Production process:
1. Silver cod is cut into pieces about 2 cm thick.
2. 50 grams of onion and garlic seeds, 30 grams of onion and ginger slices, fry yellow and drain oil.
3. Pour a little base oil into the stone pot, pour in the fried vegetables, put in 350g cod fillets, sprinkle 4g salt, and cover with a small fire for 3-5min. When the periphery begins to bubble, cook and steam 5g fish along the side of the pot, soy sauce 5g, soy sauce 5g, drain the water vapor with strong fire, and pour with 15g pepper oil to serve.
Production key:
1. Onion, ginger, garlic, etc. Must be fried in advance. If it is easy to come out directly, it will become "stewed" cod, so it will not have a strong pot flavor.
2. Be sure to choose fresh cod, otherwise it will be dry, tender and fishy after roasting.