Seasoning: salt 5g, sugar 3g, Yujiakang kitchen chicken juice 3g, Tianyi Yipin fresh soy sauce 4g, broth 50g.
Production steps
1, add salt, sugar, Yujiakang kitchen chicken juice and soup stock and mix well to taste. Add shrimp and mix well.
2. Blanch the cabbage leaves and remove them for use.
3. Wrap cabbage leaves in meat stuffing, put them on a plate, pour in 80g of homemade chopped pepper, steam in a steamer for 10 minute, pour in Tianyi fresh soy sauce and sprinkle with chopped green onion.
Homemade chopped pepper:
2.5 kilograms of chopped pepper, 500 grams of Jiang Mo and wild pepper powder, 300 grams of white wine, garlic and white vinegar, and 300 grams of boiled lard.
Ingredients: 300 grams of cream crab and 200 grams of glutinous rice.
Accessories: Yaozhu, ginger slices, onion knots, cooking wine, soy sauce, salt, monosodium glutamate, chicken essence and cooked rapeseed oil.
Exercise:
1. Soak the dried Yaozhu in a warm water basin, take it out, put it in a plate, add cooking wine, ginger slices and onion segments, steam it in a cage for 1 hour, then take it out and crush it.
2. Soak the glutinous rice in a pot for 2 hours, take it out and drain it, steam it in a cage for 35 minutes, take it out, add chopped column, soy sauce, salt, monosodium glutamate and chicken essence, mix well and put it in a steamer for later use.
3. Wash the cream crab, chop it into eight pots, add ginger slices, onion knots and cooking wine and marinate for 10 minute. In addition, put the crab on the sticky rice in a plastic cage, steam it for 15 minutes until it is cooked, take it out and pour a few drops of cooked rapeseed oil for a little decoration.
Material: 500g of pig large intestine.
Accessories: 20g of garlic seed, Yangjiang Douchi 10g, 5g of pepper, 5g of chopped green onion, 5g of red pepper ring, 5g of peanut oil squeezed by local farmers, 3g of Zhimeizhai soy sauce, 3g of oyster sauce, 3g of raw flour, 2g of chicken rice soy sauce, 2g of sugar and 2g of salt.
Exercise:
1, add salt and vinegar to the pig's large intestine and knead it for 10 minutes, then rinse it under a trickle, blanch it in a boiling water pot, take it out and use a towel to absorb the surface moisture, and change the knife into sections for later use.
2. Put the pig's large intestine into the pot, add garlic seeds (pat pine), Yangjiang lobster sauce and wild pepper, add Zhimeizhai soy sauce (Guangzhou local specialty with mellow flavor, which can be replaced by Haitian soy sauce), oyster sauce, chicken rice soy sauce, peanut oil, sugar and salt, and mix well. Finally, add the raw flour, mix well, and steam in a steamer for 10 minutes until cooked.
Ingredients: carrots, celery leaves and purple cabbage.
Accessories: corn flour, flour, sesame and egg white.
Seasoning: refined salt, sesame oil, garlic paste and clear oil;
1. Wash carrots and shred celery leaves and purple cabbage.
2. Add corn flour to shredded carrots, flour, egg white and clear oil to celery leaves and purple cabbage, mix well and steam in a cage for 5 minutes;
3. Add seasonings to steamed shredded radish, celery leaves and purple cabbage, mix well and eat separately.
Features: three colors and three flavors, fresh and salty.
Raw materials:
One sea urchin in Dalian, one fresh shrimp, one ancient bamboo, two eggs and one coriander leaf.
Seasoning:
Appropriate amount of salt and chicken powder.
Production steps:
1. Open the sea urchin, gently wash off the black particles with running water, and drain for later use.
2. Remove the head, shell and tail of the shrimp, remove the shrimp intestines after opening the edge, and absorb the water for later use.
3. Zonggu bamboo is steamed with ginger and onion water and taken out for later use.
4. After the eggs are broken up, add 60-degree hot water, salt and chicken powder, pour 3/4 into a deep dish, put it in a steamer and steam it with medium and small fire until it is 7% mature, take it out, spread the sea urchin on the surface of the eggs, pour the remaining egg liquid, and steam it in a steamer until it is 9% mature.
5. Take out the steamed eggs again, put the fresh shrimp, scallops and coriander leaves on the egg noodles, steam them in a steamer for 4-5 minutes, and then take them out to eat.
Ingredients: Fat fish head is about 2500g.
Accessories: 350g of preserved plum, 50g of Yunnan millet spicy, 20g of fish sauerkraut, 2g of salt, 5g of chicken powder, 4g of monosodium glutamate, 8g of Lee Kum Kee steamed fish black bean sauce10g, 8g of Liuyang black bean sauce, 2g of Shaoxing rice wine, 3g of Wang Zhan pork juice, a little pepper, 50g of lard, 2g of soy sauce, 2g of Donggu Yipin, etc.
Exercise:
Cut the washed fish head in half, put it in a pan with a spatula, sprinkle with 3 grams of chicken powder, 2 grams of monosodium glutamate, salt, steamed fish with Lee Kum Kee, soy sauce, Shaoxing yellow wine and a little pepper, marinate for 5 minutes, then cover the fried plum vegetables on the fish head, steam them for 10 minutes until cooked, take them out, sprinkle with chopped green onion, and sprinkle with hot oil.
Preparation of raw materials of plum vegetables;
1. Plum vegetables are soaked in clear water 12 hours or more (water needs to be changed several times during this period) to remove the salty taste and cut into small pieces of about 0.5 cm. Fish and sauerkraut are also cut into the same small grains, and millet is spicy and chopped for later use.
2. Heat the pot and dry the cut plum vegetables. Add lard, onion, ginger, minced garlic, lobster sauce, millet spicy, fish and sauerkraut and stir-fry until fragrant. Add 2g of monosodium glutamate, 2g of soy sauce, 2g of fresh mushrooms and 2g of chicken powder, stir fry and steam in a container for 30 minutes.
White clam meat is suitable for steaming eggs and cooking soup, while clam meat is tender and sweet and suitable for frying. Two kinds of clam meat with different freshness are added with leek to make them fresh and tender, and the taste is more layered.
Raw materials:
Ingredients: 250g clam, 250g white clam and 200g pork sandwich.
Accessories: 1 a handful of leek, 1 a piece of ginger, 100g chicken soup, proper amount of salt, 1 teaspoon soy sauce, rock sugar powder, cooking wine, sesame oil, 1/2 teaspoons white pepper.
Exercise:
1, hide the meat for later use.
2. Wash the clams and white clams, put them in a pot with boiling water, and cook until the opening. Chop clams, cut leeks in half, and chop ginger for later use. (Be careful not to chop the white clam meat)
3. Stir the pork stuffing, minced clams, minced leeks, cooking wine, rock sugar powder, white pepper, soy sauce, sesame oil and salt evenly.
4. Wash the clam shell carefully, put the prepared stuffing into the clam shell, steam it in a steamer for 7-8 minutes, and then take it out.
5. Dish, cut the remaining leeks into pieces and spread them on the bottom of the plate, put the steamed clams on it, then put the prepared white clam meat on the clam meat stuffing, and finally pour the hot chicken soup and steamed mixed juice on it.
At present, all kinds of ribs are mainly light in taste, and the taste type is relatively single. This kind of ribs is cooked with Lipu taro, which is full of flavor and slightly sweet. Steaming can retain the nutritional value and moisture in ribs.
Raw materials:
Ingredients: 200g of ribs, 0/00g of taro/kloc.
Seasoning: Material A (salt 5g, monosodium glutamate 8g, cooking wine 6g, Master Sun steamed meat powder 30g), Material B (salt 3g, chicken essence 4g, cooked lard 30g, broth 100g, pepper 7g), diced red pepper, chopped green onion 5g and salad oil 50g.
Exercise:
1, replace the ribs with 2 cm long and marinate with material a for 3 hours; Taro is changed into a rhombic block with a side length of 1.5 cm.
2. Put the taro into the bottom of the bowl, add the B material and ribs, and steam in a steamer for 30 minutes. Sprinkle chopped green onion and red pepper when serving, and pour hot oil out of the pan.
There is no need to add salt when curing hairtail, because the salt content of chopped pepper sauce is high; The bought chopped pepper sauce is thicker, so it is better to cut the chopped pepper sauce more finely before using it, so it tastes better; The time of steaming hairtail depends on the size of hairtail.
Ingredients: 250g fresh hairtail.
Accessories: onion ginger 100g chopped pepper, 6g cooking wine.
Exercise:
1, removing impurities from fresh hairtail, cleaning, and cutting into fish segments with appropriate size;
2. Change the onion and ginger into knives and slice them for later use;
3. Put the hairtail section into a container, add the onion and ginger slices, then add the cooking wine, stir well and marinate for 20 minutes;
4. Put the marinated hairtail section into a dish and cover the fish section with chopped pepper sauce;
5. After the water in the steamer is boiled, put it into the steamer and steam for 10 minute;
6. Take another pot to burn oil. When the oil is hot, pour the hot oil into the steamed hairtail and sprinkle with chopped green onion.
This innovative dish, which pursues freshness, is steamed crucian carp with mountain pepper in Qiandao Lake. Steamed clam with crucian carp, with strong seafood flavor and spicy mountain pepper.
Ingredients: 600g crucian carp in Qiandao Lake and 250g clam.
Accessories: Jiang Mo 15g, minced garlic 15g, pepper 20g, coriander segment 15g, millet pepper ring and chopped green pepper each 15g, dried pepper 5g, soy sauce 30g, minced garlic 20g, carved wine 35g and pepper oil 65438+.
Exercise:
1. Wash the crucian carp in Qiandao Lake, add salt, pepper, carved wine and dried pepper, put clams around, steam in a cage for 8 minutes, and take out the soup. The steamed fish is mixed with soy sauce, soy sauce, sugar, balsamic vinegar and chicken essence to make juice, and boiled for later use.
2. Put Jiang Mo, minced garlic, minced green garlic, coriander and green pepper on the fish, put salad oil in the pot, add a little pepper oil and heat it to 70%, stir-fry the fish until fragrant, and then pour in the hot sauce.
Composition:
200 grams of fresh squid, 200 grams of soaked noodles, 50 grams of garlic, a little red pepper powder and chopped green onion.
Seasoning:
Oyster sauce, steamed fish black soybean oil, salt, chicken essence, monosodium glutamate, salad oil.
Steps:
1, clean fresh squid and cut into pieces;
2, put the oil in the net pot, first add 20 grams of garlic and stir fry, then add salt and stir fry a few times, from the pot to the bottom of the plate. Stir-fry the remaining garlic in salad oil, add oyster sauce, salt, chicken essence and monosodium glutamate, then pour in fresh squid, mix well, put it on a vermicelli plate, steam in a cage for 4 minutes, take out the steamed fish soy sauce, sprinkle with chopped green onion and red pepper, and finally pour in hot oil to stir fry.
Composition:
Catfish is about 500g, 1 coriander, 20g Yongchuan lobster sauce,
Ginger 10g, salt 5g, garlic 3 cloves,
30ml soy sauce, 1 coriander,
Oil 15ml, Shaoxing wine 30ml.
Steps:
1. Catfish is eviscerated, washed with clear water, and then cut into small pieces with a width of 2 cm.
2. Wash and chop the peppers. Peel ginger and chop it with garlic. Wash parsley, remove leaves and chop.
3. Add Jiang Mo, Yongchuan Douchi, salt, minced garlic, soy sauce, oil, Shaoxing wine and shredded pepper to the catfish, mix well and marinate for15min.
4. Put the pickled catfish segments into a steamer, cover with fire and steam for 8 minutes.
5. Finally, take the steamed lobster sauce catfish out of the steamer and sprinkle with chopped coriander.
Ingredients: 10 ribs, 500 grams of rice noodles.
Accessories: Jiang Mo10g, minced garlic15g, dried tangerine peel10g, 40g of crystal sugar, 70g of millet powder and 350g of fermented soybean powder.
Steps:
1, put the base oil in the pot, heat it to 60%, add 10g Jiang Mo and 15g minced garlic, add 10g dried tangerine peel (heated in advance to soften the water), 40g rock sugar, 70g chopped millet and 350g chopped lobster sauce, stir-fry until the rock sugar melts, and put it in Guilin.
2. Chop 20 Jin of ribs into small pieces, remove blood, wrap gauze and put them in the dryer for 20 minutes, take them out, add lobster sauce and grab them evenly, then add 3000 g vegetable water, sprinkle with dry starch and mix well, pour in salad oil and cover them, and put them in the refrigerator for 2 hours.
Take food processing as an example:
1, put 10 ribs in a bowl and steam 15 minutes until cooked.
2. Put 500 grams of vermicelli into a plate, steam for 2 minutes on high fire, take out the steamed ribs and pour them with soup and meat. Sprinkle with10g chopped shallots and 5g red pepper and serve.
Ingredients: 600g of pig, 600g of cow and 600g of sheep.
Accessories: 6 eggs, 50 grams of ham sausage and 25 grams of horseshoe.
Seasoning: 6 grams of Sichuan salt, 300 grams of special broth.
Taste type: salty and delicious
Making:
1. First, clean the bones of pigs, cows and sheep repeatedly, put them in a boiling water pot, soak them in water until all the bubbles come out, and take them out.
2. Wash it again, break the three kinds of rods, take out the bone marrow, put it in a container, and steam the bone marrow with a steamer.
3. Eggs, steamed bone marrow, Sichuan salt and clear water are put into a steaming bowl and repeatedly stirred and steamed in a cage.
4, ham sausage, horseshoe cut into thin pieces, soaked in boiling water, cooked into salty scorpions, thickened, topped with steamed eggs.
Tips:
If you don't master the heat during operation, if the fire is big when steaming eggs, the eggs will be steamed out of foam.
Food comments:
Bone marrow is an ordinary thing, but the beauty of this dish lies in the collocation of main ingredients and auxiliary materials. With a little skill, the nutrients of various materials can grow with each other, and the smell of steamed eggs can't be smelled, so that the effect of diet and tonic can be achieved instantly. Protein of eggs is the ideal protein with the best balance of quality, variety and composition in food, which contains essential amino acids for human body. With pig, cattle and sheep bone marrow, it is nutritious and healthy. Pregnant women eat "orchid steamed eggs", which is conducive to miscarriage prevention. Eating "steamed crucian carp eggs" after delivery is beneficial to removing blood stasis and promoting regeneration, while eating "steamed eggs with three pith" for children can strengthen the body. In 1990s, this dish was rated as a famous dish in Chengdu by Chengdu Cuisine Association.
Ingredients: 4 gluten, 2 louvers, appropriate amount of dried salted fish, 250g minced meat and 50g horseshoe.
Seasoning: 3 grams of salt, chicken powder, a little white pepper, 20 grams of clear soup.
Exercise:
1, diced water chestnut, add salt, cooking wine and white pepper, and mix well.
2. Cut the gluten into minced meat, replace the louver with a rectangle of 8 x10, spread the minced meat evenly and roll it into a cuboid, and replace the soaked salted fish with a knife. Put the above seasoning into a dish, add chicken soup and steam for 30 minutes.
Raw materials:
500 grams of pork belly, 40 grams of alfalfa powder, 200 grams of sweet potato pieces, appropriate amount of residue pepper, salt 10 gram, a little honey, thirteen spices, pepper powder, onion rice, ginger rice and chopped green onion.
Method:
1. Wash the pork belly, steam it in a cage until it is half done, take it out, spread honey evenly on the skin, fry it in hot oil until there are small bubbles in the skin color, take it out, drain it, let it cool, cut it into pieces 5 cm long, 4 cm wide and 0.6 cm thick, and add the residue pepper, thirteen spices, alfalfa powder, salt, pepper powder, chopped green onion and Jiang Mo and mix well.
2. Take a steaming bowl, code the mixed pork belly slices with the skin facing down, put the sweet potato slices and steam for 2 hours. When serving, turn them upside down and sprinkle with chopped green onion.
Comments:
The meat is delicious, fat but not greasy, and the local flavor is rich.
The invention relates to a preparation method of residue pepper.
Sun-dry the fresh corn harvested in summer and autumn, beat it into corn residue, blanch it with boiling water, add dried shredded pepper, and steam it in a cage for 10 minute.