Taste: Sweet Technology: Cooking Chongqing Xiao Tangyuan Material: Ingredients: glutinous rice flour 400g.
Accessories: 300 grams of black sesame.
Seasoning: 150g sugar, 30g lard (refined) teaches you how to make Chongqing Xiaotangyuan, and how to make Chongqing Xiaotangyuan delicious. 1. Put the milled glutinous rice ball powder into a basin, add appropriate amount of water, and knead it into glutinous rice ball powder for later use;
2. Wash black sesame seeds and stir fry;
3. Peel fresh pork, mince it with a meat grinder, then add white sugar and mix well to make Chongqing Xiao Tangyuan stuffing;
4. Break the dumplings into small balls, wrap them with black sesame dumplings, knead them into balls, and cook them in a boiling water pot. Tips for making steamed buns in Chongqing: 1. Sometimes jiaozi will stick to the bottom of the pot and will not float, but it will rot when it floats;
2. Pay attention to jiaozi's cooking, and the water in the pot must be boiled. Push the water with a ladle immediately after jiaozi is put away, and the water will drive jiaozi to rotate in the pot. After the water is boiled, the cooked jiaozi will not stick to the pot and will not rot. Tips-Health Tips:
The finished product has the effects of tonifying lung, invigorating spleen, nourishing liver and kidney, moistening intestine and relaxing bowels.
Pie-food phase grams:
Black sesame: Sesame should not be eaten with chicken.
The practice of Chongqing spicy chicken introduces the cuisine and its function in detail: Sichuan cuisine.
Taste: spicy technology: fried Chongqing spicy chicken making material: main ingredient: chicken1000g.
Seasoning: 8 grams of Zanthoxylum bungeanum, 30 grams of Zanthoxylum bungeanum (dried red tip), 0/5g of scallion, 0/0g of ginger, 2 grams of monosodium glutamate, 8 grams of salt, 0/5g of cooking wine, 0/0g of soy sauce/kloc, 25g of vegetable oil and garlic (white skin). Teach you how to make Chongqing spicy chicken, and how to make Chongqing spicy chicken delicious 1. Dice the whole chicken; 2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste and put it in cooking wine for about 30 minutes; 3. After the oil is heated, first pour in the onion, shredded ginger and shredded garlic; 4. Then pour in the delicious chicken and stir fry; 5. Then add dried red pepper and pepper, stir-fry quickly, and stir-fry the fragrance; 6. Finally, add salt, monosodium glutamate and sugar to taste, and serve Chongqing hot and sour powder.
Chongqing hot and sour powder making material: main ingredient: sweet potato powder.
Seasoning: soy sauce, vinegar, shallots, coriander, oil (usually used for cooking), fried soybeans, peanuts, dried Chili noodles, and broth to teach you how to make Chongqing hot and sour powder. How to make Chongqing hot and sour powder delicious 1. 2. Deep-fried soybeans and peanuts are a little each, slightly broken for use. 3. Put the Chili noodles in a bowl that is not afraid of scalding, and pour the hot oil into the bowl to make oil Chili for later use. 4. Then add a little soy sauce, vinegar (a little more), chopped flowers, chopped soybeans, oil, chopped green onion and coriander to the oil pepper bowl, and add a proper amount of broth to stir. 5. Boil the water, add the sweet potato powder, and cook the sweet potato powder until soft. Sweet potato powder has been prepared, and there is no problem of ripeness, but it must be cooked soft before it is delicious. Pick the cooked vermicelli into a bowl, stir well and serve. Tip: The amount of seasoning added depends on everyone's taste. The practice of cold pot fish in Chongqing introduces the cuisine and its effect in detail: hot pot menu
Chongqing cold pot fish making materials: Ingredients: 8 kg Pixian watercress, pickled pepper 10 kg, 5 kg Ciba pepper, 4 kg pickled ginger, 5 kg pepper 1.5 kg onion 1 kg ginger 1 kg garlic. Teach you how to cook Chongqing cold pot fish, and how to cook Chongqing cold pot fish is delicious. Heat cooked vegetable oil, chicken oil and lard to 70% heat, add ginger, garlic and onion, stir-fry to taste, take out ginger, garlic and onion, and then stir-fry pepper, pickled pepper, watercress and soaked ginger evenly.
Formula and making of soup:
Soup material
Base material 1 kg, ginger slices, garlic slices and onion segments 80g, pickled mustard tuber 150g, chicken essence 20g, fresh soup 4kg, old oil 3kg, white soup 2.4kg, celery segment and coriander segment 50g.
Preparation method of soup
Heat the old oil to 80% heat, stir-fry ginger slices, garlic slices and onion slices, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour the white soup to boil, sprinkle with celery slices and coriander.
Dip formula
Crispy soybean 1g, Chinese cabbage 2g, chopped green onion and coriander 3g each, fine green pepper or red pepper 5g, pot soup 10g, monosodium glutamate1g.
How to eat
The chef sliced the fish, added salt, monosodium glutamate, egg white and starch, then blanched it in boiling water, and put the fish and the prepared hot soup before serving.
≮ Raw materials suitable for rinsing ≯
Silver carp, grass carp, bamboo shoots, bean products, seasonal fresh vegetables.
Gourmet special
This fish is tender and has a strong taste.