Braised fresh squid with smoked chicken feet

Ingredients: chilled squid 200g, chicken feet160g, water-soaked mushrooms 30g, fresh soybean kernels 20g, ham15g, minced onion and ginger10g.

Seasoning: Material A (5g of minced onion and ginger, 0/0g of salt/kloc-,20g of chicken powder, 2g of chicken bone paste, 8g of sesame oil and 3g of thirteen spices).

Material B (15g tea, 4g fragrant leaves, 5g fennel, 20g sugar, 20g rice).

1. Wash the fresh squid, wash it, and soak it in ice water with lemon slices for 1 hour to remove the fishy smell.

2. Cooked chicken feet, boneless and diced; Replace mushrooms with diced mushrooms; Dice ham; Blanch the fresh soybean kernels and peel them.

3. Put the four ingredients into the pot, add the material A and stir evenly to make stuffing, put the soaked fresh squid into the mixed stuffing, seal it with a toothpick, and steam it in a steamer for 45 minutes.

4. Put the material B into the pot, put the steamed squid on the smoking rack, smoke it slowly for 10 minute to make it colored, wrap it with plastic wrap, press it for 2 hours, then put it in the refrigerator 1 hour, and then change the knife into pieces and put it on the plate.

Features: This fresh squid cold dish with stuffing is based on the original, and chicken feet are added to the stuffing to make the gum more viscous. After steaming, it will be smoked, and the skin will have a smoky aroma and taste better.

Crispy beef with fresh pepper

1. Replace120g with slices with the length and width of 6cm, and replace150g with phoenix-tailed flower knife. Boil in a boiling water pot, thoroughly cool with cold water, cut the cucumber into several pieces at the bottom, and put the yellow throat hairy belly on the cucumber slices.

2. Mix 25g of green and red millet spicy ring, minced garlic 10g, soy sauce 30g, white sugar 5g, monosodium glutamate 5g, spicy fresh dew 15g, rattan pepper oil 20g, sesame oil 10g and balsamic vinegar 5g, pour it on the hairy belly and sprinkle with chopped green onion.

Pepper towel gourd

1. Wash the zucchini and cut it into 0.2 cm thick and 8 cm long filaments (no pulp inside). Take it out with ice water 15 minutes and put it on the plate. Sprinkle with15g rub pepper and 5g pepper noodles.

2. Mix 10g minced garlic, 20g balsamic vinegar, 25g soy sauce, 15g white sugar, 10g sesame oil, 10g rattan pepper oil, 5g monosodium glutamate into juice, pour into a seasoning tray, serve with shredded melon, and pour it on the shredded melon when eating.

Hamburger tofu pile

Ingredients: Beidoufu 200g, Fuling mustard tuber 25g, chopped green onion 30g, preserved egg 1.

Seasoning: 7 g of salt, 0/0 g of soy sauce/kloc-,0/2 g of sesame oil/kloc-and 4 g of chicken powder.

1. Crush the tofu, let the water fly too cold, and control the water.

2. Cut mustard tuber and preserved egg into small dices, then add 3g of sesame oil, 65438 0g of salt and 65438 0g of chicken powder, and mix well.

3. Add 9 grams of sesame oil, 6 grams of salt, 3 grams of soy sauce and 3 grams of chicken powder to the tofu block with water purification control, mix well and divide it into three parts evenly. First, put the first part into a circular mold, gently compact it, and then sprinkle diced mustard tuber for compaction; Then put the second piece of tofu in, gently compact it, and then put the preserved eggs in and compact it; Finally, add the third piece of tofu, gently compact it, take away the mold, sprinkle with chopped green onion and decorate it with ornaments.

Radish bud

Produced by Yuan Defu, Ziguang Garden, Jilin City

This dish can highlight the crispness of thorns and the fragrance of radish buds. It is simple to make, tastes sweet and sour, and is very popular with customers.

Raw materials:

200 grams of cotton thorns, radish buds 100 grams, and 50 grams of shredded peppers.

Material A (Donggu Yipin Fresh Soy Sauce, Sichuan Pepper Oil and Shanghai White Vinegar 20g each, Water Tower Aged Vinegar and White Sugar 40g each, Haitian Apple Vinegar and Mei Chuxiang each 10g, salt 5g, seasoning powder 3g), coriander segments and Thai Pepper Rings each 10g, and minced garlic 20g.

Wash the cotton thorns, blanch them with boiling water, take them out and pour them quickly, add radish buds, shredded chilies, parsley segments and minced garlic, mix well, pour in material A, mix well and sprinkle with Thai Chili rings.

Sauté ed cucumber with leek

Pickled cucumber with leek paste, the original plain cucumber became fragrant and spicy, full of personality.

Leek flower150g, cucumber 300g, salt10g and sugar 3g.

Making:

1. Wash chives, dry them until there is no water, and put them into a blender to stir them into a paste.

2. Add salt and sugar to the leek puree and put it in a sealed container.

3. Wash the cucumber, dry it until there is no moisture in the epidermis, put it in the leek paste, cover it, marinate it overnight, and eat it the next day.

4. When feeding, replace the cucumber with an oblique knife and put it in a flower-shaped plate.

Don't touch the water and oil in the sealed container, otherwise the food will go bad before it is sold out.

Lao Bai Lu ye

Ingredients: blinds, garlic, red pepper.

Scallion essential oil, salt, salty treasure, star anise, cinnamon, Stemona, dried Chili, spicy fresh dew.

1. Flatten the louver and cut it into strips two fingers wide.

2, the wok is boiling water, first heat the blinds under the pot, and then the seasoning is also flying for use.

3. Add water to another pot, add the louver and the above seasoning to marinate in water, leave the fire for 5 minutes, then pour in onion oil, and serve with scalded garlic and shredded red pepper.

Cha Xiang Siyi Xun goose

We pickled the goose first, then sauced it, and finally smoked it with jasmine tea and white sugar. The finished product has the fragrance of jasmine tea.

Ingredients: 1 goose (about 2.5kg).

Seasoning: homemade seasoning powder (chicken essence, spiced powder and seasoning powder 5g each, salt 10g), homemade sauce 2kg, sugar 10g, jasmine tea 10g. Making:

1. Clean the goose, rub it inside and outside with homemade seasoning powder, keep it in cold storage for 48 hours, and scald the skin with boiling water.

2. Put the homemade sauce into the pot, bring it to a boil, add the goose, bring it to a boil again, turn the heat down for 3 hours, and take out the goose.

3. Put tin foil in the pot, sugar and jasmine tea. When yellow smoke rises in the pot, put the goose with sauce on the grate, cover the pot and smoke for 1 min, then take out the smoked goose and put it on the plate.

Homemade sauce:

Put 10 Jin bone soup into a stainless steel barrel, and put it in a bag (fennel, anise, geranium, cinnamon, cassia twig, gardenia, yam, angelica dahurica, nutmeg 15 g each), sugar color 300 g, Donggu Yipin fresh soy sauce, salt and monosodium glutamate 250 g each, chicken essence and Redmi.

Tiger skin chicken feet

Ingredients: chicken feet

Spices: onion, ginger, star anise, cinnamon, fragrant leaves and fennel.

Seasoning: Tujia chicken soup king, a little chicken soup powder, 5 kg stock, a little soy sauce, half a bottle of soy sauce, and half a bottle of fresh spicy sauce.

Making:

1, put chicken feet into maltose boiling water.

2. Heat the pan, pour in 1 kg salad oil to 80% heat, and fry the chicken feet until golden brown.

3. Put it in the prepared salt water and boil it. Turn off the fire and simmer for 45 minutes.

Baked sesame fish skin with salt

Materials: grass carp skin150g, yuba100g.

Accessories: 3 grams of shredded onion and 3 grams of white sesame.

Seasoning: 5g of fresh essence, 5g of sesame oil, 3g of salted chicken ingredients and 4g of chicken powder.

Making:

1. Wash the herring skin, soak it in alkaline water, rinse it with clear water, scald it slightly, put it in ice water, and then shred it.

2. Cut the yuba into filaments, drain it in flying water, add seasoning and mix well, sprinkle with shredded onion, and white sesame seeds can be eaten.

Chuanxiang jumping rabbit

1, a rabbit with skin, put something fishy in clear water.

2. Put it in a boiling water pot, add dried Chili and white wine, and cook for 20 minutes on low heat.

3. Take it out and remove the bones, then put it in a halogen pot for five minutes, turn off the fire and let it cool, put it in the refrigerator for 24 hours, and dip the homemade ingredients when serving.

Old flavor saury

Production: Changchun Blowing Lobster Restaurant Korea

After three days of production, this swordfish is deep into the bone marrow, sweet and sour, and has a long aftertaste.

Ingredients: saury 10 kg.

Seasoning: 5 kg of special juice and 5 kg of salad oil (about 500 g). Making:

1, clean the swordfish and change the length of the knife to 6 cm.

2. Add salad oil to the pot, heat the swordfish to 70% heat, soak it in a small fire until the surface of the swordfish is slightly black, and take out the oil control.

3. Put the fried saury into a special sauce, put it in a pressure cooker, cover it, bring it to a boil with high fire, reduce the fire pressure for 30 minutes, turn off the fire and soak it for 12 hours, then take it out and pour it into a material box, cover it with plastic wrap and refrigerate for two days, and then serve the dishes on a fashion plate.

Special juice:

Mix 2g of fragrant leaves, cinnamon 100g, 50g of star anise, 25g of sugar, 25g of dried tree pepper, 2kg of white sugar, 5g of Shanghai white vinegar 1kg, 5g of salt, spiced powder 10g, 400g of Donggu Yipin fresh soy sauce, 250g of oyster sauce and 2.5kg of clear water.

Rub Chili and honeycomb belly

Ingredients: 200 grams of money belly marinated in common red brine, 20 grams of coriander stalks and scallion, and 5 grams of fried Chili festival.

Seasoning:

40g of Zanthoxylum bungeanum, 2g of salt and seasoning powder and 0g of red oil10g.

Making:

Cut the money belly into pieces 5 cm long and 3.5 cm wide, add seasoning and mix well.

Rubbing peppers:

Take dried chilies, put them in a hot firewood without fire, fry them until they are dark brown, take them out, wipe off the dust with a dry towel, and mash them in a stone mortar.

Hawthorn radish

This dish is suitable for spring and summer. The radish soaked in hawthorn has reduced spicy degree, crisp taste and sweet and sour taste. Radish soaked in sauce, it is recommended to put it in the fresh-keeping freezer, so it tastes more crisp and tender.

Ingredients: 18 radish (about 200g).

Seasoning: 500g fresh hawthorn, 250g sliced hawthorn, 0/50g crystal sugar/kloc, 50g white vinegar, 50g tomato sauce, 20g salt and 0/000g clear water/kloc.

Making:

1. Wash the radish, put it in a small pot, add 10g salt and marinate for 2 hours, then marinate some water and take it out for later use.

2. Add water, rock sugar, fresh hawthorn and tomato sauce to the pot, boil it into soup (which can be reused for three or four days), let it cool, and filter the residue.

3. Add 10g salt, hawthorn slices and white vinegar to the base soup to make sweet and sour juice.

4. Cut off the roots and leaves of radish and soak it in the sauce for 6 hours before eating.

Production key:

Radish should be salted in advance, so that some water can be added to reduce the spicy taste, and the sweet and sour flavor can be better absorbed after soaking.

Thousands of wild vegetables

Thousands of rolled vegetables are indispensable small cold dishes in summer. This dish is served with fresh mint, which is full of mint flavor. It is good to make cold dishes, which can give dishes a fresh and refreshing taste.

Materials:

Raw materials:

Mint (can also be replaced by other seasonal wild vegetables) 120g, 250g 1000.

Seasoning:

Material A (15g delicious juice, 3g chicken powder and sugar, 5g oyster sauce, 2g chopped green onion and 5g red pepper, 30g chicken soup).

Chicken soup 500g, salt 3g, scallion oil 15g.

Making:

1. Wash thousands of slices, put them in a container, pour chicken soup and salt, steam them for 20 minutes on high fire until they taste good, take them out and let them cool; Wash the mint and remove the old stems.

2. Spread thousands of pieces on the chopping block, sprinkle mint on the thousands of pieces, roll them into rolls, change knives and grow them into 8- 10 cm sections, and put them in a plate.

3, uniformly mixing the material A; When the onion oil is burned to 70% to 80% heat, pour it into the prepared material A and stir it evenly, thousands of pieces.

Truffle jumping bone

Ingredients: 350g carrot, 70g celery and 70g coriander.

Accessories:

Salt 5g, monosodium glutamate 2g, dried chili 5g, egg yolk 10g, raw flour 10g, proper amount of chicken essence and 20 black truffles.

Grams, 5 grams of delicious, 5 grams of sesame oil, 10 gram of green and red pepper rings.

Exercise:

1. Take 350g of carrot, 70g of celery and 70g of coriander, add 5g of salt, 2g of monosodium glutamate and 5g of dried pepper, and marinate for 3h. After marinating, the palm treasure turns red, and it is fried in 50% hot oil until it breaks.

2. Black truffles are cut into cubes 1 cm square. Mix egg yolk 10g and corn flour 10g, add water to make a thin paste (not too thick to cover the true color of black truffles), and add salt and chicken essence to taste. Take 20 grams of black truffle, paste it, fry it in a pot, and take it out when the surface of black truffle crusts and breaks.

3. Take palm treasure 100g and fried black truffle 100g, add 5g of Meiji fresh, 5g of sesame oil and green pepper ring 10g, and mix well to serve.

Rose duck tongue

Ingredients: duck tongue 500g, French fries 100g, green pepper 20g, onion 10g, a little rose petals, vegetable materials (red pepper, onion, carrot slices, parsley stalks, celery festival).

Seasoning:

Salt, cooking wine, monosodium glutamate, pepper, garlic powder, spicy fresh dew, fresh fragrant soy sauce, salad oil.

1. Wash the duck tongue, put it in a pot, add vegetable materials and cooking wine, marinate for a while, then take it out and marinate it with salt, monosodium glutamate and garlic powder.

2. Put salad oil in the pot and heat it to 60%. When the salted duck tongue is fried to golden brown, pour out and drain.

3. Leave the bottom oil in the pot, add the green pepper and onion and stir fry. Stir fry the duck tongue, spicy fresh dew, fresh soy sauce and pepper evenly, and put the pot into a plate with French fries and rose petals. Serve.

Pickled radish skin

Pickled radish skin is a classic appetizing cold dish of Hunan cuisine and is very popular in some restaurants. Here are three different ways to soak radish skin, which I believe will provide inspiration to those in need.

Method 1:

1. Take garlic 100g, green pepper rings, red pepper rings, ginger slices, carved wine, coriander stalks 250g, soft white sugar 1.5kg, Caishen oyster sauce 400g, gold-labeled soy sauce 400g, white vinegar, Donggu Yipin Xian, balsamic vinegar 5750g, etc.

2. Cut 1 0kg radish skin with a little radish meat into strips the thickness of thumb, add 500g salt to marinate1hr, squeeze out water, and marinate in the prepared juice12h.

Method 2:

1, take 2.5 kilograms of purified water, 500 grams of fresh millet spicy, 200 grams of Haitian gold-labeled soy sauce, 50 grams of Taifureibao, chicken essence, Haitian gold-labeled soy sauce, coriander, onion, onion 150 grams, chives, long-term white vinegar, celery pieces and peeled garlic seeds, and 65440 grams of Shanxi mature vinegar.

2, this flavor of juice can soak 6.5 kilograms of radish skin at a time.

Method 3:

Take 3.5 kilograms of white sugar, 750 milliliters of concentrated lime juice, 365,438+00 milliliters of Taitai Leyan soy sauce, 65,438+0 kilograms of soy sauce, 500 grams of honey and balsamic vinegar, 300 grams of oyster sauce, 250 grams of soy sauce, 200 grams of delicious juice, 750 grams of aged vinegar, and 300 grams of vegetable materials (garlic, fresh millet and spicy).