Stir-fried shrimps with kale, fungus and fungus

The highlight of this dish is the initial processing of fresh bamboo shoots: learn from the common people’s method of soaking bamboo shoots in rice washing water, add a handful of fragrant rice and change soaking to boiling , the weak alkalinity of fragrant rice effectively removes the astringency of bamboo shoots and dyes it with a layer of rice aroma.

Preparation in batches:

Peel off the outer skin of fresh bamboo shoots, cut them in half from the middle, put them in a casserole, add water, add an appropriate amount of fragrant rice, chicken juice, salt and MSG. Bring to a boil over medium heat, then simmer over low heat until the fragrant rice blooms. Take out the fresh bamboo shoots, remove the bamboo shoot tips and add them to this dish, and add the bamboo shoot meat to other dishes.

Production process:

1. Remove the sand lines from the shrimps, smash them into puree, add appropriate amount of salt, monosodium glutamate, aquatic starch and cooking oil and stir well.

2. Cut 80 grams of bamboo shoot tips into two, stuff with shrimp glue, and fry in a non-stick pan until the side with shrimp glue turns golden brown.

3. Peel off the skin from 200 grams of kale stalks, cut into sections, add 30% hot oil to the oil together with 15 grams of fungus and 10 grams of red pepper slices, pour out and drain.

4. Leave the bottom oil in the pot, add minced garlic and chives, stir-fry until fragrant, add the main and auxiliary ingredients, add 5 grams of MSG, 2 grams of chicken powder, 3 grams of white sugar, stir well over medium heat, and drizzle with sesame oil Ready to serve.

Production key:

Spring bamboo shoots must be cooked with fragrant rice until they are thoroughly cooked. The two are particularly "matching in taste". This method is common in the south. After local residents break the spring bamboo shoots from the mountain, they can eat them after adding rice and cooking without complicated cooking.

Steamed Fish Noodles with Spare Ribs

In Shunde, Guangdong, fish noodles (also known as fish thread) are a delicacy that every household will make. The traditional method is to beat dace meat with starch, salt, etc. Remove the glue, fill it into a piping bag and squeeze it into boiling water.

In recent years, due to the increase in the cost of dace, more chefs have turned to silver carp as raw material. Not only is there a stable supply all year round, but the price is also low. This dish is steamed with the pork ribs, so that the fish noodles absorb the meat aroma, and the pork ribs absorb the fish aroma, and they complement each other.

Preparation of fish noodles:

1. Remove the skin and red meat from silver carp, leaving only the white and tender part, add appropriate amount of ice water and beat into fish paste.

2. Add 50 grams of corn starch and 3 grams of salt to every 500 grams of fish paste, stir until it becomes gluey, then put it into a piping bag and squeeze it into the wide water with a temperature of 80℃-90℃ , take out the shape and serve as fish noodles.

Dishes preparation process:

1. Blanch 400 grams of fish noodles in boiling water for 30 seconds, take it out, cool and drain, then put it in a basin, add 8 grams of light soy sauce, oyster sauce, and sesame oil 6 grams each, 1 gram dark soy sauce and 1 gram sugar, mix well and put on a plate.

2. Chop 250 grams of pork ribs into small pieces, add 15 grams of light soy sauce, 8 grams of peanut oil, 2 grams each of salt, MSG, Chef Sibao old hen powder, and 1 gram of sugar. Sprinkle 10 grams of starch with water and put it on the fish surface, steam it in a steamer for 5 minutes, take it out and sprinkle chopped red pepper and chopped chives on the surface, then drizzle 10 grams of peanut oil and serve.

Braised American Chicken Feet in Purple Gold

This dish is modified from the Cantonese style steamed chicken feet. The chicken feet are first braised and then deep-fried. They are cooked with sauce and served on the table. Put the onions into a casserole and put it in a clay pot to reheat. The finished dish is soft, glutinous and plump, with a slightly spicy sauce. The sauce is perfect for eating with rice.

Batch pre-production:

1. Cut off the toenails of 5000 grams of American chicken feet. Pour a wide amount of water into the pot, add 50 grams of ginger slices, 200 grams of maltose (for coloring and crispiness), and 300 grams of white vinegar. Add the chicken feet and cook for 15 minutes. Remove and drain and let cool. Add 70% hot oil. Fry until the skin is golden brown and wrinkled, remove and drain the oil and set aside.

2. Heat the oil in the pot until it is 50% hot, add 80 grams each of green onions and ginger slices and stir-fry until fragrant, add 350 grams of homemade purple sauce and stir-fry until the flavor is gone, add 7000 grams of water and 50 grams of sugar. , 40 grams of salt, pour in the fried chicken feet, bring to a boil over high heat, then simmer over low heat for 30 minutes, turn off the heat and soak in the original soup to fully absorb the flavor.

Dishes process:

Take a casserole, put 200 grams of onion cubes in the bottom, scoop in 400 grams each of the cooked chicken feet and original soup, bring to a boil over high heat, then simmer over low heat 2 minutes, turn off the heat and sprinkle 10 grams each of oiled green onions and red peppers on the surface and serve.

Preparation of purple sauce:

3 bottles of purple sauce (a flavored chili sauce commonly used in Guangdong and Guangxi), 2 bottles each of Zhuhou sauce and sesame sauce, 1 each of sand tea sauce and peanut butter Pour 1 kilo each of bottle, sugar, and butter (burned in advance) into a basin, stir well and serve.

Steamed Phoenix Chicken with Raw Sun-Dried Shredded Radish

This dish combines the steamed Phoenix Chicken with self-dried shredded radish. The self-dried shredded radish is not too salty and tastes fresh and tender. , paired with the freshness and flavor of Phoenix Chicken.

Production process:

1. Chop Phoenix chicken into small pieces, add 10 grams of ginger, 10 grams of rice wine, 4 grams of oyster sauce, 3 grams of light soy sauce, and 3 grams of salt for every 500 grams. gram, 2 grams of white pepper, mix well and marinate to taste, then add a little cornstarch and mix evenly.

2. Soak shredded raw sun-dried radish in 20℃ warm water for 5 minutes, drain and set aside.

3. Take 250 grams of Phoenix chicken nuggets, 80 grams of shredded radish, 30 grams of dried onions, 15 grams of green onions, and 5 grams of ginger slices, mix well, drizzle with a little peanut oil, spread it on a plate, and sprinkle with red dates. 5 grams of meat cubes, no need to cover, steam over high heat for 9 minutes, take out and sprinkle with chopped green onion and serve.

Raw and sun-dried shredded radish:

Cut the white radish into long strips, add 15 grams of salt for every 500 grams and mix well. When the radish strips become soft, absorb the water and spread them out in the sun to dry. 2-3 days until golden brown, package and store in a fresh refrigerator.

Production keys:

1. Since radish ribbons have a certain saltiness, the seasoning of the chicken nuggets should not be too salty.

2. When soaking shredded radish, the water temperature should not be too high, otherwise the fresh and sun-dried flavor will be lost.

Black Truffle Supreme Chicken

Cantonese chefs are good at making chicken dishes, such as white-cut chicken, crystal chicken, scallion chicken, soy sauce chicken, roasted chicken, etc. Chef Mo is also good at cooking chicken dishes. Change the traditional method and use Qingyuan chicken, smear it with minced black truffle, marinate it with salt to add flavor, mix it with crispy skin water and then bake it in a stew oven. The finished product is golden red and has a crisp texture, highlighting the umami flavor of Qingyuan chicken and the unique flavor of black truffle. The aroma, and its novelty, made the minced black truffle, which costs 10 yuan, elevate the quality of a chicken, and it quickly became one of the signature dishes in the store.

Production process:

1. Choose Qingyuan chicken with a gross weight of about 3.5 pounds, slaughter and clean it, pluck out all the fluff, add an appropriate amount of green onion and ginger water and cooking wine and knead evenly, rinse and set aside. .

2. Cut the fresh black truffles purchased from Yunnan into fine pieces and mix them with salt in a ratio of 1:5 to make black truffle salt.

3. Spread a layer of black truffle salt evenly on the inside and outside of each Qingyuan chicken, refrigerate and marinate for 5 hours.

4. Take out the marinated Qingyuan chicken, dry the water droplets on the skin and then hang a layer of crispy water (40g of maltose is dissolved in appropriate amount of boiling water, then add 250g of white vinegar and 250g of red Zhejiang vinegar and mix thoroughly Serve), hang it in front of a fan and let it blow for 3-4 hours.

5. Put the air-dried Qingyuan chicken into the stew oven and bake it at an oven temperature of 120-150°C for 40 minutes.

Food delivery process:

Take a Qingyuan chicken and re-roast it, chop it into pieces and place it in a hot casserole, sprinkle a few slices of fresh black truffle, and serve.

Production keys:

1. When marinating the chicken, only minced black truffle and salt are needed to highlight the original flavor of the chicken and the unique aroma of truffle, without adding other spices and seasonings.

2. Be sure to marinate for 5 hours so that the flavor can be fully absorbed.

3. The roasting temperature is very important. The oven temperature needs to be maintained at 120-150℃, otherwise the roasted chicken will not be crispy on the outside and tender on the inside.

Chencun Noodles with Tomato Meat Sauce

This dish combines Chencun Noodles with barbecued pork, peanuts and homemade tomato gravy sauce. The waiter mixes them on the spot, making the rice noodles smooth. Thin and tough, the soup is salty, sour and slightly sweet.

Dishes process:

1. Cut 500 grams of Chencun powder into strips, mix with a little peanut oil, put it in the microwave on high heat for one minute, take it out and put it on a plate with tomato gravy. 50 grams of sauce, 50 grams of barbecued pork, 40 grams of fried peanuts, 40 grams of pickled cucumber slices (cut the cucumber into round slices, add an appropriate amount of white rice vinegar and sugar to marinate to taste), 20 grams each of minced coriander and minced perilla. Take food together.

2. The waiter pours the gravy sauce onto the plate, puts the rest of the ingredients in sequence, mixes it well, and then invites customers to eat.

Tomato gravy sauce:

Ingredients A:

In a clean pot, add 500 grams of mature vinegar, 400 grams of light soy sauce, 250 grams of oyster sauce, 250 grams of white sugar, and white rice vinegar Bring 150 grams, 100 grams of salt, MSG, and chicken powder to a boil over low heat, thicken the gravy and set aside.

Ingredients B:

1. Blanch 500 grams of tomatoes in boiling water until soft, peel off the skin and cut into small pieces.

2. Heat the peanut oil in a pot, add 100 grams of minced meat, 10 grams of minced green onions, stir-fry until fragrant, add tomato diced and stir-fry evenly, mix 150 grams of tomato sauce, 50 grams of sugar, 50 grams of oyster sauce, 8 grams each of salt and MSG, add 300 grams of water to dilute and bring to a boil, thicken the sauce and serve.