Production: Zou Zhiping
As a classic old dish, chicken radish doesn't have much new ideas, but the chef Zou Zhiping changed the soup once, which made this old dish glow with new "color". Carrot-shaped white radish, first with broth to press out the taste of the sole, and then drenched with natural yellow juice mixed with carrot oil, the shape and color are enough to confuse people. According to Zou Zhiping, although this dish seems to be time-consuming and material-consuming, in fact, coolies and dishwashers can easily "shape" in their spare time, and the generated leftovers can not only be used for kimchi, but also for drying radishes and frying bacon, which is not wasted at all.
Production process:
1, three white radishes with four petals each, trimmed into carrot shape, about 10 cm long and about 4 cm thick; Take 60 grams of fine celery stalks, blanch them with oil and salt water, remove them and let them cool for later use.
2. Boil three kilograms of water in a pot, add 20 grams of seasoning, 0/5 grams of salt and 0/0 grams of monosodium glutamate/kloc, and give it to the chef. Add the radish trimmed into blanks and boil it. Take the pot and pour it into a pressure cooker. Turn to low heat immediately after SAIC (otherwise the color will turn black), press for 5 minutes and then leave the fire until it becomes soft.
3. Take out the pressed radish, drill holes in the head with toothpicks in turn, insert celery stalks, and make them into carrot shapes for later use.
4. Take 250g of original soup, add 10g of chef's four treasures juice, 20g of carrot oil (carrot paste is added with appropriate amount of chopped green onion and Jiang Mo, then soaked in salad oil until the color is released, and then filtered to obtain carrot oil, which is orange and natural in color), stir well, then boil and pour it on carrots with glass sauce.
Production: Chen Wei
This dish is popular because it has three bright spots: one is 2 cm thick omelet, which is the main ingredient of this dish. After the chef began to eat, he fried it, cut it into diamond pieces, and stewed it with sour soup and day lily, which tasted sour and fragrant. The second is noodle oil, that is, Henan fried noodles. Add a little stew, it's thick and fragrant. Third, paste chopped green onion-chopped green onion is boiled with lard and chicken oil, which is rich in aroma and sprinkled on the finished dish, adding a thick paste flavor.
Batch prefabrication:
1, 10 Eggs into the bowl.
2. Heat 80g salad oil in the pot. First pour in half of the eggs, fry them until they are solidified, and gather them into cakes. Then, pour the other half of the egg liquid into the gap between the egg pieces in the pot and solidify into an omelet with a thickness of 2 cm. When out of the pan, change them into diamond blocks.
3. Soak the day lily, fungus and crystal vermicelli respectively.
Take food processing as an example:
Heat the oil in the bottom of the pot, add 1 slice of star anise, 5g of chopped green onion, Jiang Mo and minced garlic, add 800g of stock to boil, add150g of sliced egg,100g of day lily, 80g of crystal vermicelli and 30g of auricularia, and add100g.
Surface oil:
50 grams of hot oil in the bottom of the pot, add 100 grams of flour and stir-fry until it is yellowish and fragrant.
Paste chopped green onion oil:
Heat 150g chicken oil and 150g lard in a pot, add 100g chopped green onion, and simmer until chopped green onion is slightly paste.
Production: Jin Zhong
Production process:
1. Put 6g of salt, 8g of Jiang Mo, 20g of minced garlic and dried Chili10g, 20g of minced leek and minced lobster sauce into the bottom of the casserole.
2. Cut 1 box of lactone tofu into 2 cm square pieces; Wash 30 grams of shrimp, remove the back shrimp line, add a little salt and cooking wine, and fish well. Blanch the two raw materials separately, remove and drain.
3. Put tofu into a casserole with seasoning, add 3 grams of chicken powder and monosodium glutamate, 5 grams of oyster sauce and soy sauce, and 30 grams of yellow wine.
4. Put the tofu on the earthen pot stove and heat it for 3 minutes until the soup thickens. During this period, it needs to rotate continuously to make it heated evenly up and down. Sprinkle with10g chives and 4g white pepper, and add the soaked shrimps.
Technical key:
Tofu will produce moisture during heating, so there is no need to add water or soup when cooking this dish, and the original flavor is maintained.
Production: Han Wengang
This dish is a mixture of Qingdao salted Spanish mackerel and Hunan bacon. The two flavors complement each other, and it is an artifact to eat with brown sugar steamed bread.
Production process:
1. Cut 200 grams of salted Spanish mackerel into small pieces and 200 grams of bacon into thick slices, soak them in cold water for a while, remove the excess salty taste, take them out and blanch them in boiling water, then quickly fry them in 60% hot oil until they are slightly yellow, and take them out and control drying.
2. 50 grams of green and red peppers, cut into circles.
3. Heat oil in the bottom of the pot, add 5g of onion and ginger slices, 1 stir-fry anise, cook 5g of soy sauce, 3g of oyster sauce, add 50g of stock, add the salted Spanish mackerel and bacon slices, boil and simmer for15min, and add appropriate amount of sugar and bacon.
Salted Spanish mackerel:
Clean fresh Spanish mackerel and marinate with salt water (pure water mixed with onion, ginger, pepper, salt, etc.). ) 24 hours until it tastes delicious, take it out, hang it on iron wire and air it outdoors for 20 days, take it down, clean up the floating soil, air dry the water droplets, put it in a foam box and ferment it indoors for one day. At this time, the salted fish will ferment and thicken, with a slight fermented taste, and then it can be packaged and stored in cold storage. It is best to make salted Spanish mackerel in winter, when the outdoor temperature and wind are the most suitable, and the taste is the best after drying.
Production key:
Brown sugar steamed bread is made of brown sugar water, yeast and flour, with reddish color and sweet taste.
Production: Ren Zhenfeng
Fresh yuba is the layer of "oil bean skin" that has just been stirred out of cooked soybean milk. Delicious and moist, mixed with goose eggs. Chef Ren said, "Both of them are fresh and delicious raw materials, and they are delicious when made simply."
Raw materials:
Fresh yuba 150g, clean swan egg meat 100g (take the meat from swan egg, cut a hole in the middle, squeeze out the internal organs and wash it, and replace it with three), 50g shredded onion, 3g dried pepper, 30g shredded green and red pepper, 50g coriander and 50g minced garlic 10.
Seasoning:
Zanthoxylum bungeanum oil 30g, mustard oil 10g, oyster sauce 15g, soy sauce 15g, salt 3g, monosodium glutamate 5g, white vinegar 10g and salad oil 30g.
Production process:
1. Cut fresh yuba into sections and squeeze out water after flying.
2. Soak swan eggs in 80℃ hot water quickly, take them out and squeeze them dry for later use.
3. Mix pepper oil, mustard oil, oyster sauce, soy sauce, salt, monosodium glutamate and white vinegar into juice.
4. Put yuba and swan egg meat into a pot, add shredded onion, shredded green pepper and shredded coriander, pour the prepared juice, and then add minced garlic.
5. Boil salad oil and dried chili until fragrant, pour it on the minced garlic in the pot, stir well after fragrant, and serve.
Goose egg:
Meretrix meretrix, scientifically called marine bivalve shellfish, is one of the precious seafood along the coast of Yantai. Generally, they live on the coarse sand seabed with gentle current, especially in the narrow waters between Xiaoxiang Island and Mayang Island in Houhai, Mu Ping. It is a cold-water shellfish with strong cold tolerance. Its meat is full and delicious.
Production key:
Be sure to simmer the dried peppers before pouring them on the dishes, so that they will have a stronger flavor.
Place of production: Yang Hongwei.
Master Yang added Japanese natto and Bama sesame oil to ordinary scrambled eggs with green peppers. The former gives off a faint fermented flavor, while the latter gives off a strong nutty flavor. The combination of the two gives a unique flavor, and also has health care effects such as lowering blood fat, lowering cholesterol and softening blood vessels.
Raw materials:
200g green pepper, 5 stupid eggs, 5g shredded onion and ginger, Japanese natto 1 box.
Seasoning:
50g of sesame oil, 3g of salt and 2g of steamed fish black soybean oil.
Production process:
1, green pepper is shredded with pedicle oblique knife. Beat the stupid eggs into a bowl, add natto, salt, steamed fish and soy sauce and mix well for later use.
2. Heat the sesame oil in the pot until it is smooth, add shredded onion, ginger and pepper, stir-fry for 20 seconds, pour in the egg liquid, stir-fry over low heat until it is solidified, pour a little sesame oil along the side of the pot, and continue to stir-fry until cooked.
Japanese natto:
In fact, it is a fermented soybean in Japan, which is fermented by soybeans and soybean bacteria and has a faint fermentation smell. Japanese natto is mostly boxed, with a package of seafood soy sauce and a small bag of mustard yellow sauce, which can be eaten directly or with bibimbap. Natto is rich in phytosterol, which can eliminate excess cholesterol and decompose stubborn fat in the body. This is a healthy fermented food. It should be noted that natto should not be heated for a long time, otherwise the nutrients will be lost.
Production key:
When frying eggs, the fire should not be too big and the time should not be too long, otherwise the aroma and nutrients of natto will be lost.
Place of production: Wang Guobin.
This dish is made of Chinese cabbage with homemade bean skin and stewed with canned pork and chicken soup. The cabbage is crisp and tender, the bean skin is firm, and the soup is fresh and smooth.
Raw materials:
Chinese cabbage 400g, bean skin 100g, steamed meat 1 can.
Seasoning:
Salt 5g, chicken essence 10g, pepper 5g.
Making:
1, Chinese cabbage is torn into large pieces, and bean skin is cut into diamond-shaped pieces.
2. Heat oil in the bottom of the pot, add appropriate amount of onion and Jiang Mo until fragrant, stir-fry the cabbage and bean skin evenly (remove the "raw" taste of the cabbage), add 500g of chicken soup, pour the canned steamed pork, mix the salt, chicken essence and pepper, and simmer for 6 minutes.
Production key:
1, choose green and bright cabbage, otherwise the taste will be soft.
2. Bean skin should be made of high-quality products with less water, strong taste and rich bean flavor.
Place of production: Li Han.
Corn residue is a low-cost coarse grain. Because of its rough shape, it is difficult to be elegant. Here, it is ground into grains the size of a small grain of rice. On the basis of the practice of fat beef in sour soup, a corn hot and sour soup was prepared as the base, and the flying fat beef slices were put on it. Celery grains in water are fried to make toppings. Soup is sour first and then spicy, and it is slightly grainy in lubrication.
Prefabrication of corn residue porridge;
Boil 5 kg of clean water in the pot, add 1 kg of corn residue, boil again, continue to heat for 2 minutes, turn to low heat to keep the corn residue porridge in the pot bubbling with fish eyes, boil for 10 minute, turn off the fire and cool, and then seal the plastic wrap.
Sour soup prefabrication:
Put base oil in the pan, add 1 kg fishbone and fry until both sides are golden, then pour in 7.5 kg of clear water, boil over high fire and turn to low fire for about 20 minutes until the soup is milky white, filter out fishbone, add 500 g of millet pepper and 500 g of peeled golden melon slices, and cook over low fire for 20 minutes, then boil the golden melon, filter off the residue, and add 50 g of salt and 500 g of peeled golden melon slices.
Production process:
1. Dice 50g of cooked vegetables for later use. Add salt, pepper and cooking wine to 150g fat beef slices, stir well, quickly fly into 70% water until it becomes discolored, and then take it out immediately.
2. Add 500 grams of corn porridge and 300 grams of sour soup to the pot, then turn to low heat, add 8 grams of salt, 5 grams of chicken powder, chicken essence and chicken juice, mix well, put the fat cow flying over the water, cook for 5 seconds, and take it out. Pour the soup from the pot into the container and put the fat cow on it.
3. Add lard 10g and butter 10g to the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry millet pepper rings, add boiled vegetables, stir-fry over high fire, add a little salt, stir well, and pour them on the fat cattle.
Production key:
1. When cooking corn residue, be sure to boil the water before putting the corn residue, otherwise it will easily agglomerate and stick to the pot when cooking.
2. Corn porridge need not be too thick. After adding sour soup, the fat cow can just float on the porridge.
3.70 is the golden temperature for fat cows to fly. When the water temperature reaches this temperature, the fat cow will immediately change color and take it out immediately after changing color. This operation makes the taste of fat beef extremely delicate.
Place of production: Zhang Fangzhong.
Production method:
1. Cabbage stalks and leaves were taken out at a ratio of 4/6 and cut into large pieces respectively. Chinese cabbage strips are fried with 80% heat for 5 seconds, and Chinese cabbage leaves are fried for 3 seconds.
2. Hot oil at the bottom of the pot, add onion, ginger, garlic, pepper and other materials to fry until cooked, pour off the remaining oil to leave materials, add the fried Chinese cabbage, and cook the juice 10g (white sugar 10g, white vinegar 10g, salt 3g, chicken powder 10g).
Technical key:
It should be noted that cabbage must be fried quickly at high oil temperature, so that the taste is crisp and refreshing, and 40% cabbage help must be mixed. If only cabbage leaves are used, the vegetables will be soft and have no "skeleton".