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Ingredients: lotus root starch150g, pumpkin100g.
Seasoning:
Material A (2g pepper, 13 spices powder and soy sauce, 5g soy sauce and chicken juice, 6g salt).
5 grams of dried Chili, spicy millet and oyster sauce, 2 grams of onion, ginger and garlic slices, 500 grams of stock, 20 grams of vinegar and 30 grams of salad oil.
Making:
1. Soak dried lotus root vermicelli in cold water in advance 1 hour, and cut into two sections; Shred the pumpkin for later use.
2. Heat the oil to 50% heat, add onion, ginger and garlic slices and stir-fry until fragrant, stir-fry dried Chili peppers, add oyster sauce, vinegar and broth to boil, then add lotus root vermicelli to boil for 1 min, then add pumpkin, seasoning A and millet spicy segments, and then boil and collect juice to serve.
Hongfu Yak Zhang
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Different from the general method of making yak palm vegetables, this method is to cook yak palm in brine, and then cook it with Pleurotus eryngii after changing into pieces.
Ingredients: pickled yak claw 1000g Pleurotus eryngii 300g diced onion 30g diced green pepper 20g diced ginger rice, garlic rice, bean paste, pickled pepper powder, salt, chicken essence, monosodium glutamate, fresh soup, raw flour, sesame oil, pepper oil and salad oil.
Method:
1. Chop braised yak meat. In addition, Pleurotus eryngii was first cut with a cross knife and then cut into diamond-shaped pieces. Stir-fry in the oil pan, pour out and drain.
2. Heat the oil in a clean pot, add bean paste, pickled pepper powder, ginger rice and garlic rice, stir-fry until fragrant, add a proper amount of fresh soup to make it tasty, and then beat out the residue. Add yak claws and Pleurotus eryngii into the pot, add salt, chicken essence and monosodium glutamate to taste, cook until it tastes delicious, thicken the juice with raw flour, sprinkle with chopped green onion and green pepper, and sprinkle with a little sesame oil and pepper oil.
Salt and pepper Jinsha taro
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Taro adds a lot of color to Zhangbao. Taro blocks are big and affordable, soft and glutinous, and they also combine the crisp fragrance of Zhangbao. Coupled with salt and pepper pickling and crispy fried powder, it is rich in flavor, salty, sweet and dry, and sells well.
Ingredients: 500g taro, 0/50g palm treasure/kloc.
Seasoning: 20g of seasoning salt and pepper, 35g of crispy fried flour, egg yolk 1, 40g of raw flour, green and red pepper granules 10g, salad oil 1kg (about 100g).
Making:
1. Wash taro, cut into hob pieces and steam in a cage; 15g salt and pepper in the palm of your hand and crispy fried powder for 30 minutes; Egg yolk and corn starch are mixed into a paste.
2. Hang taro paste, put it in a 60% hot oil pan and fry it until it is crisp and slightly yellow. Remove and drain.
3. Leave the bottom oil in the pot and heat it. Put it in the marinated palm treasure and fry it until golden and dry. Remove the drained oil, put it in a dish with the fried taro, and sprinkle 5 grams of seasoning salt and pepper.
Thin fish with green pepper
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Local dishes are not strict in the choice of ingredients, and even a little casual. This dish made by air-dried small fish looks simple, but it tastes very Guizhou. Stir-fried tomatoes, green peppers, red peppers and other ingredients are used as dipping sauce, which is refreshing and sweet when eaten with small fish. It can relieve the greasy feeling of fried small fish and is worth a try.
Ingredients: 200g of air-dried fish, 50g of green pepper, 20g of red pepper and 30g of tomato.
Seasoning: 800g of salad oil (about100g), 5g of ginger rice and 5g of garlic rice, and material A (5g of salt and monosodium glutamate, 3g of chicken essence, 2g of sugar, sesame oil and fresh soy sauce).
Making:
1, put salad oil in the pot, heat it to 50%, add air-dried small fish, soak it in low fire until the texture is crisp, take it out and put it on a plate.
2, the remaining raw materials are cut into small dices.
3. Leave the bottom oil in the pot. When it is 50% hot, add diced vegetables, ginger rice and garlic and stir-fry until fragrant. Pour in material A for seasoning, and put it in a seasoning tray after taking out the pot. Serve with air-dried fish.
Pan Da pork knuckle
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When pressing the pig's feet, season them with Pixian bean paste, so that the pig's feet have the bottom taste of Pixian bean paste, and then make them taste stronger.
Ingredients: 400g trotters, 50g fried garlic150g, 70g pepper.
Seasoning:
Material A (12g fried garlic, millet spicy, ginger slices)
Small ingredients (chopped green onion, ginger rice, garlic rice, dried pepper each 10g, dried pepper and pepper each 8g).
Chicken essence 10g, monosodium glutamate 8g, Pixian bean paste 90g, cooking wine 15g, bone soup 280g, salt and sugar 3g, Donggu Yipin fresh soy sauce 5g and salad oil 25g.
Making:
1. Unhaired pig's trotters, cut into 3cm square pieces, blanched in boiling water, and removed to control water.
2. Add 15g salad oil to the pot, heat to 50%, add small ingredients and stir-fry until fragrant, add 20g Pixian bean paste, pour pig's trotters into the pot, stir-fry together, cook cooking wine, pour 500g water into the pot, then pour into the pressure cooker, boil with strong fire, and pour out with low fire 18min.
3. Pour 10g salad oil into the pot, add material A and stir-fry until fragrant, add 70g Pixian bean paste and stir-fry red oil, pour bone soup, add pig's trotters to boil over high fire, add the remaining seasoning to taste, add chopped string pepper and fried garlic seeds, and cook for 3 minutes.
Peasant-style kaikaihuale
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This dish uses the most common ingredients, and after slow fire, it fully blends the taste of ordinary ingredients, and the fragrance of meat, corn and green beans overflows, allowing diners to experience the original taste of the farmhouse.
Materials:
Raw materials:
200 grams of corn, 350 grams of fresh row and 230 grams of mung bean.
Seasoning:
Small ingredients (3 star anise, 5 garlic seeds, 8 grams of ginger slices and 8 grams of shallots)
600g bone soup, 5g salt, 2g white sugar and soy sauce, Donggu Yipin fresh soy sauce and chicken essence 10g, wet starch 15g, salad oil 1kg (about 80g).
Making:
1. Cut the green beans into 5cm segments; Steamed corn, cut in half along the length and cut into 6 cm long segments; Cut the ribs into 4 cm long pieces.
2. Cook fresh ribs in boiling water, remove and drain.
3. Add salad oil to the pot. When it is 60% to 70% hot, fry the green beans until they are 70% ripe, remove and drain.
4. Leave the oil at the bottom in the pot. When heated to 50%, add small ingredients and stir-fry until fragrant, then add ribs, corn and green beans and stir-fry, add bone soup, salt, chicken essence, white sugar and Donggu Yipin soy sauce, light soy sauce for seasoning, bring to a boil with high fire, turn to medium heat for 5 minutes, then take out of the pan and pour with starch.
Stewed pork with brown sauce
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Ingredients: 350 grams of Ningxiang Tuhua pork.
Accessories: Jiang Mo, minced garlic10g, minced Chinese onion10g, pepper10g, broth10g.
Seasoning: salt 10g, chicken essence 5g.
Practice: 1, put 50g of lard in the pot, add minced ginger and garlic, minced pepper and minced garlic and stir-fry until fragrant.
2. Add the broth and bring to a boil.
3. Put the sliced meat into the stock, simmer until it is mature, and take the garlic leaves out of the pot.
Features: The soup is tender and nourishing. The meat is tender; The ingredients are well chosen, and adding chopped pepper can play an appetizing role.
Braised lotus root pills
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Ingredients: 500g fresh lotus root, one egg, 50g flour, raw flour10g.
Accessories: 50g broccoli, 5g onion and 5g ginger.
Seasoning: salt 5g, monosodium glutamate 8g, soy sauce 10g, sugar 3g.
Practice: 1, peel the lotus root, remove the knot and wash it, chop it into velvet and put it in a bowl.
2. Add eggs, salt, monosodium glutamate, flour, onion and Jiang Mo, and stir evenly to make stuffing.
3. Heat the pan and pour the oil over the fire until it smokes.
4. Squeeze the lotus root stuffing into balls the size of walnuts, fry them in a pot until golden brown, and remove and drain the oil.
5. Pour oil into the pot, add a little boiling water, pour lotus root pills, bring to a boil, add soy sauce and sugar, cover the pot, and cook for about 5 minutes.
Note: fresh lotus roots must be used to achieve delicious results.
New finger bone
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Ingredients: pig inch bone
Accessories: 5g of onion, 2g of Chili powder, 5g of ginger, 5g of garlic seeds and 5g of garlic moss.
Seasoning: 2g salt, 2g chicken essence, 2g cumin powder and secret brine.
Exercise:
1. Wash the inch bone with blood, put it in a pot, and drain it with good water.
2. Marinate with prepared brine for about 60 minutes until it is crisp and rotten.
3. When the oil in the wok is half-cooked, add inch bones and fry until golden, and drain the oil for later use.
4. After all the seasonings are put into the pot and stir-fried, add inch bones and mix well.
Stewed abalone with exquisite potatoes
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Ingredients: abalone 12, 300g of small potatoes, 50g of pork belly.
Accessories: millet pepper 10g
Seasoning: salt 10g, chicken juice 5g, oyster sauce 5g, light soy sauce 5g.
Practice: 1, abalone and pork belly cut into thin slices.
2, stir-fry pork belly, add soy sauce, oyster sauce, add abalone and cook until delicious.
3, small potatoes steamed, hot pot into the oil, oil to boil, small potatoes, fried until golden.
4. Put the small potatoes into abalone, pork belly, chicken juice, salt, millet pepper, etc. and bake the juice together.
Precautions:
Pork belly doesn't need much, just borrow its taste.
Boiled ningxianghua pork
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Ingredients: Ningxiang pork (front leg meat) 400g.
Accessories: homemade chopped pepper100g, garlic leaves150g.
Seasoning: soybean oil 100g, salt 3g, monosodium glutamate 2g, soy sauce 3g.
Exercise:
1, cut pork into small pieces, and cut garlic leaves into 2 cm long sections.
2. Put oil in the pot, heat it, add fat and stir fry, add chopped pepper and purified water to boil, and adjust the taste.
3. Put the pork and garlic leaves together in the pot, cook until it is 80% ripe, and then take it out of the pot.
Note: put the pork in the pot and cook it until it is 80% cooked. If the soup is cooked, the meat will easily get old and affect the taste.
Features: the pork is tender, the chopped pepper is spicy, and the soup is soaked in rice, which tastes excellent.
Lao Changsha fish zui ba
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Ingredients: 800g fresh grass carp mouth.
Accessories: green pepper 20g, millet pepper 15g, perilla 20g, noodles 100g, and onion 5g.
Seasoning: white lard 100g, salt 15g, Laoganma 20g, fermented bean curd 20g, monosodium glutamate 8g and chicken powder 8g.
Practice: 1, fry the cleaned fish mouth in pig oil until golden brown;
2. Add ginger slices, appropriate amount of liquor and broth and cook for 5 minutes until the soup is milky white;
3. Season with salt, monosodium glutamate, chicken powder, fermented bean curd and millet pepper;
4. When the soup is about to collect juice, add green pepper and perilla, drizzle with Laoganma juice and sprinkle with chopped green onion.
Features: Fresh fish mouth soup is rich and fragrant.
Beef roast duck feet
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Ingredients: 350g beef, 400g duck feet.
Seasoning: Pixian bean paste 30g, sliced onion and ginger 15g, onion 60g, salt 2g, monosodium glutamate 1g, cooked butter 30g, Brazil dried pepper 30g, spices (pepper 3-5g, fragrant leaves 2g, star anise 5g), garlic leaves 5g and red pepper rings 5g.
Exercise:
1. Cut the beef into 2 cm thick slices, blanch, and remove the water. Add onions to the bottom of the casserole.
2. Heat the cooked butter in the pot, add the onion, ginger slices, spices and Brazilian peppers, stir-fry Pixian bean paste until the water is quick-drying and spicy, add beef slices, add 1 kg water to boil, put it in an autoclave, and press the air pressure 15 minutes to let the gas dissipate naturally.
3. Thaw the duck feet, bring the beef soup to a boil in a pot, and simmer for 10 minutes.
4. Put 200 grams of beef, duck feet and pressed beef soup into a pot, dry it, pour it into a casserole, and decorate it with garlic leaves and bright red pepper rings.
Tip: When we make it, we choose Brazilian dried peppers, which are spicy. Chefs in other regions can make changes according to the tastes of local diners.