Production: Geng Xiaoping

This dish looks like stew, but it is actually eaten with it-the beef brisket is fried until it is cooked, and the potato chips are tasted under high pressure. It is efficient and convenient to mix the two raw materials when picking vegetables.

Preparation of raw fried beef;

1. Wash 2000g of beef brisket, take it out after boiling with cold water, and cut it into strips the thickness of your little finger.

2. Heat the bottom oil in the pot to 50% heat, add 150g Tuoxian pepper (this pepper comes from Inner Mongolia, which is fragrant but not spicy), 40g pepper, 30g star anise and 15g fennel, stir-fry beef strips evenly, and add 40g onion slices, ginger slices and garlic slices.

Making high-pressure potato chips:

Select Inner Mongolia red-skinned potato 1500g (with high starch content), clean and peel it, cut it into strips the thickness of chopsticks, put it in a pressure cooker, add beef bone soup to soak the raw materials, add appropriate amount of salt, pepper and soy sauce, and press it for 2 minutes after SAIC until cooked.

Take food processing as an example:

Take 100 gram of raw fried beef and 200 grams of high-pressure potato chips, mix well, put on a plate, and decorate with 5 grams of chives.

Grandma giggled.

Production: Hou

This steamed dish is an improved version of "salt cooking" Although seemingly inconspicuous, the daily sales volume can reach nearly 60 copies. There are two reasons for its popularity: first, the meat slices become lumps, and the pickles at the bottom are added with water and lobster sauce; Secondly, make a kind of fermented soybean juice, which combines the compound flavor of fermented soybean, shrimp, fermented bean curd and peanut butter, so that the dishes have a special salty taste from the inside out.

Batch prefabrication:

1. 10 Jin Three-layer pork belly with skin burns off all the excess hair, shaves it clean, then cuts it into large pieces, puts it in a clear water pot, adds a proper amount of onion and ginger to cook for 20 minutes, inserts the bamboo stick into bloodless water, takes it out, smears a layer of soy sauce and sugar color on the skin while it is hot, dries it for a little color, puts 70% hot oil down into the skin, and fries it with low fire until the surface bubbles.

2. 4,000 grams of pickles are soaked in clear water to remove excess salt, fished out, squeezed and chopped, and put in a clean pot to dry and fry. Heat another pot with a little base oil, add 200g onion slices and 80g Jiang Mo, stir fry until fragrant, pour in pickles and stir fry until fragrant, add 200g lobster sauce1200g monosodium glutamate, 200g chicken essence, 50g sugar and 30g white pepper, and stir well.

3. Serve every four pieces of pork belly, put it in the center of a small bowl with the skin facing up, put 200 grams of pickles and 30 grams of lobster sauce fried in step 2 around it, cover it with plastic film and steam it in a cage for 90 minutes.

Take food processing as an example:

Take a bowl of steamed meat and put it in a small cage to eat.

Douchi juice:

1 .fennel 30g, cinnamon 25g, angelica dahurica 20g, cardamom15g, geranium10g, baked in an iron pan, and then ground into fine powder. Add 5000 grams of water, 300 grams of green pepper, 300 grams of celery, 200 grams of onion and 100 grams of ginger slices to the pot and bring to a boil. Turn off the heat and continue to cook for 20 minutes. Turn off the fire and drain the residue. Sprinkle the beaten spice powder and stir evenly to get vegetable water.

2. 250g salad oil and lard 100g are heated to 50%, and 300g ginger paste, chopped green onion, dried chopped green onion and minced garlic are added, which is very fragrant. Then add lobster sauce 1000g, Yangjiang lobster sauce 700g and shrimp skin 300g (the shrimp skin is baked in advance and then broken. Stir-fry 100g peanut butter and sesame sauce respectively, pour 150g Erguotou, 60g soy sauce, sprinkle 50g dried tangerine peel, add 5000mg vegetable water, cook for 30min, and remove the residue.

Steamed pork with dried bean curd

Production: Xia Zhi

Dried beans are often paired with pig's trotters. Stir-fry or high-pressure cook in advance, then steam 15-20 minutes to serve. In this dish, dried beancurd is fried with lobster sauce, pepper and soy sauce. Then the pork belly is marinated with lobster sauce, soy sauce and shredded pepper to taste. Put them in a crock and steam them in a steamer for about 2 hours. After ordering, guests can take out a dish, which is simple, labor-saving and quick to make.

During the 2-hour steaming process, the fat in the pork belly continuously precipitated and penetrated into the dried bean curd, which was soft and waxy, not greasy at all; Dried beans fully absorb the flavor and oil of meat, and dried sesame oil moistens it; The main and auxiliary materials and seasonings are mixed with each other, and the finished dishes have sauce flavor, pepper flavor, black bean flavor, meat flavor and dry flavor. After a taste, it has a long aftertaste.

Batch prefabrication:

1. Pickling pork belly: 2500g of pork belly with skin of Ningxiang Flower Pig was washed and cut into 3cm square pieces, and then 350g of soy sauce, 2 10/0g of Liuyang Douchi, 0/50g of oyster sauce, 0/50g of chopped pepper and 75g of chicken powder were added.

2. Stir-fry beans: soak dried beans in water, take them out and cut them into 5 cm long sections; Add 3000 grams of soybean oil to the pot and heat it to 50%, add 500 grams of minced garlic, 1 000 grams of Liuyang douchi and 1 000 grams of chopped pepper, pour 5000 grams of parched steam into the beans, and add 100 grams of chicken essence and 65430 grams of monosodium glutamate until the fragrance overflows and the oil turns red.

Take food processing as an example:

Put 150g fried beans into a crock, add 350g salted pork belly, cover with film and steam for 2h.

Technical key:

1. Choose Liuyang Douchi bacon or dry fried beans, which have a complete shape and rich aroma, and will not rot even if steamed for a long time.

2. Braised pork belly needs to be steamed for more than 2 hours. First, you can ensure that the meat is completely mature. Second, the main ingredients and seasonings can be perfectly integrated to achieve the effect of cooking without oil.

Guoba sparerib

Chengdu Dazuibawang sparerib was opened 17 years ago. It is famous for its professional cooking of Rongcheng spareribs, and its chef is especially good at cooking spareribs griddle and soup pot.

Crispy ribs are one of the classic dishes in this restaurant. The dishes are green, red and Huang San, with attractive colors, crispy ribs and distinct taste.

Making:

1. Select spareribs, cut them into 2 cm long pieces, add salt, cooking wine, ginger juice and spiced powder, mix well and marinate for 2 hours.

2. Heat the salad oil in the pot to 70% heat, fry the ribs until the surface is golden, remove and drain the water, and then fry them in the rice crust until golden and crisp.

3. Heat the pot with spicy oil, add a little dried pepper and pepper, then add the fried pork ribs and Erjing green pepper, add salt, monosodium glutamate, sugar and pepper to taste, finally pour into the fried rice crust, stir well, sprinkle with cooked white sesame seeds, and serve.

Lei Ling guoqiang fish

Making:

1. Slaughter silver carp, slice two clean fish leaves, cut fish bones and fish heads into pieces, and then size salt, cooking wine, ginger water and dried starch respectively.

2. Heat the oil in the pot, add pickled pepper powder, soaked ginger rice, garlic rice, pickled cabbage slices and sesame seeds, stir well, add fresh soup and special Chili oil, add the broken chafing dish bottom material, then turn off the heat, and put the fish bones and fish heads in the pot to cook. After the fillets are smooth, take them out of the pan and put them in the hot pot basin.

3. Heat the hot pot oil and salad oil in a clean pot, first add onion, sesame, dried Chili and pepper to taste, then pour it on the fish in the pot and serve.

Special Bazin Chili red oil:

It is made by soaking dried peppers in a boiling water basin, taking them out and chopping them, and then refining them in a hot oil pan.

Oil-soaked rabbit

The dried rabbit pieces are wrapped in spicy spices and then soaked in hot oil. The taste of the dish is wonderful.

Making:

1. First chop the cleaned fresh rabbit meat into small pieces, add salt, cooking wine and a little raw flour and mix well, then put it in a hot oil pan and fry it until it looks slightly crisp, and take it out for later use.

2. Peel another potato, cut it into slightly thick slices, fry it in oil pan for one minute and take it out. Pour potato chips into another pot, add salt, pepper powder, pepper powder and cumin powder, stir well, and then take them out and put them into a stainless steel basin as the bottom.

3. Re-add proper amount of vegetable oil into the pot. Stir-fry dried green peppers and dried peppers, then stir-fry ginger rice, garlic rice and bean paste, and then pour in the previously fried rabbit meat and stir-fry evenly. When salt, monosodium glutamate, sesame oil and a little spiced powder are added and stir-fried to taste, the pot is put into a pot with potato chips and sprinkled with a lot of chopped green onion.

4. Wipe the pot clean and put it on the fire, put some vegetable oil to heat it, pour it on the rabbit meat in the pot, and finally sprinkle some parsley festival to eat.

Boiled pomfret with river shrimp

Chopping board:

1, two small pomfrets (weighing about 150g) were slaughtered and cleaned, and holes were punched on both sides of the fish with a flower knife.

2. Wash cabbage leaves 150g and break them into small pieces by hand.

Dutch style: Add 3 grams of salt and chicken powder, 5 grams of onion and ginger slices, 10 grams of cooking wine and 2 grams of pepper to pomfret, mix well and marinate to taste.

Furnace head:

1. Put 800g salad oil in the pan, add white rice shrimp 100g when it is 60% hot, fry until the color is golden, and take out the oil control; When the oil temperature drops to 40% to 50%, put pomfret into the fire to lubricate the oil.

2. put 30 grams of salad oil in the pot. When heated to 50%, add15g yellow lantern Chili sauce and stir fry. Add cabbage, stir-fry for 3 minutes, add 400 grams of broth and bring to a boil.

3. Add 8 grams of salt, 5 grams of chicken powder, small pomfret and white rice shrimp, and simmer for 2 minutes. After taking out the pot, put the cabbage in a container, then add pomfret and shrimp, pour into the soup, sprinkle with 3 grams of chopped green onion and serve.

Sour soup egg fat beef

Chopping board: 50g pickled pepper sliced,10g pickled pepper sliced.

Furnace head:

1. Put 30g salad oil in the pot. When it is heated to 50%, add 3 eggs and fry it over medium heat until golden brown.

2. Pour 400 grams of stock, heat it continuously until the soup turns golden yellow, add 300 grams of pickled ginger, pickled pepper and beef slices, season with 10 grams of salt and 5 grams of chicken powder, take it out of the pot and put it in a container, and sprinkle with 3 grams of chopped green onion for decoration.

Guangdong flavor tofu fish

Making:

1. Thaw the tofu fish (also known as dragon head fish and nine-bellied fish), remove the head and tail, cut into pieces, put them in a basin, add salt, pepper and ginger water, and season for later use.

2. Stick the fish pieces with dry starch one by one, fry them in an oil pan heated to 40% until light yellow and cooked, take them out and put them on a plate.

3. put a little oil in the net pot and heat it. Add XO sauce, salt, Yangjiang lobster sauce, green pepper and chicken powder, stir well, then spoon on the fish pieces and serve with a little garnish.

Corn steak

This dish is an innovation based on "honeycomb corn". In the development process, in order to improve the quality of this dish, the master specially added beef and finally poured fish-flavored juice, which made the appearance and taste of the finished dish unusual.

Making:

1. Cut the beef into large pieces, spread it flat on the chopping board, then pat it gently with the back of a knife until the beef is thin and soft, and then add salt, monosodium glutamate, cooking wine, pepper and other pickles to taste.

2. Open the canned corn of 1, control the moisture in the colander, add the raw flour and custard powder into the pot, mix well and lay it flat on the steel plate for later use.

3. Take raw flour, egg yolk and a little water into the basin and make it into a slightly thick egg powder slurry.

4. Spread the egg paste evenly on both sides of the beef slices, and then spread it flat on the corn kernels in the steel plate. After spreading a layer of corn kernels on it, flatten and compact it with both hands to form a green body of corn chops.

5. Put salad oil in the pan, and when it is 60% hot, lift the pressed corn steak shovel with two kitchen knives, fry it in the oil pan until it is cooked, and take out the oil control.

6. Cut the fried corn steak into cubes. At this time, it is necessary to observe the section of the steak. If it is not fried thoroughly or soft but not hard, it needs to be fried twice in the oil pan before it can be taken out and put on the plate.

7. Add a little salad oil, saute garlic and pickled pepper, add a little water to boil, add white sugar and aged vinegar to taste, add water starch, sprinkle with chopped green onion, stir well together and pour on the plate of corn steak. Serve.

Key:

1, be sure to cut the tendons inside the beef with a knife. Take a bite after cooking, so that you won't bite the whole steak because of a broken tendon.

2, corn kernels must be controlled to dry, or dry the water with a clean cloth, so that when mixed with raw flour, it will not form a block.

3. When the upper and lower layers of corn kernels are laid in a steel tray, they should be evenly laid and closely connected, so that they will look good after molding.

It is very important to compact corn kernels and beef by hand, so as not to "thresh" when frying.

5. Flavor juice can also be made into sweet and sour taste, fruity taste or strange taste.

Stewed assorted food

Nowadays, most of the "family photos" in restaurants are stewed in a pot with thick soup or abalone sauce. Although the dishes are delicious, they are also easy to give people a greasy feeling. When cooking this dish, the chef found a breakthrough, using rice paste that farmers used to eat to make soup stew, which not only didn't need thickening, but also made the finished dish taste smooth but not greasy.

Making:

1. After peeling taro, add salt and appropriate amount of thick soup and steam in the pot until soft and cooked; In addition, Liaoshen pieces, mushrooms, meatballs and yam pieces were stewed in the same way.

2. Put the onion oil in a clean pot, stir-fry the fresh shrimp a little, and then mix it with water. When the soup is thick, add a proper amount of thick soup and broken rice flour, stir well, and add a little seasoning to make rice paste.

3. Then add taro, mushrooms, meatballs and yam for stewing, and sprinkle with Liaoshen slices, fried dough sticks and chopped green onion when taking out.

Chinese sauerkraut qingbo

Making:

1. Slaughter the fish in Qingbo, chop them into strips and put them in a pot. Add ginger, onion, salt, cooking wine and a little raw flour to taste.

2. Heat a little vegetable oil in a clean pot, first add ginger rice, garlic rice, shredded sauerkraut, green peppers, sprouts and wild peppers, stir-fry until fragrant, add a proper amount of fresh soup to boil, then add fish sticks and monosodium glutamate, simmer and sprinkle with small green pepper rings and chopped green onion.

Pickled jar meat

Making:

1. Shred the pickled vegetables, fry them in a pot with a little oil, and take them out for later use; In addition, cut the jar meat (that is, the bottom meat) into thin slices.

2. Clean the pot and put it on the fire. Stir-fry the meat slices in the jar until the oil comes out. Add garlic slices, beautiful pepper festival and shredded pickles, add a little Donggu soy sauce and beautiful soy sauce, stir-fry and serve leek festival.

Stewed mushrooms with braised chicken

Ingredients: 600 grams of northeast pheasant, 300 grams of hazel mushroom in Changbai Mountain, and 300 grams of wide vermicelli.

Seasoning: 5g of onion and ginger, 3g of star anise and cinnamon, 2g of northeast dried pepper, 30g of salad oil, chicken soup 1 kg, soy sauce15g, 5g of salt, monosodium glutamate and chicken powder, and 0g of cooking wine10g.

Making:

1, breaking wide vermicelli into 10 cm segments, and soaking in warm water at 50℃ for 30 minutes until soft; Soak the hazel mushroom in clear water for 30 minutes until it becomes soft, and rinse the precipitate for later use.

2. Slaughter the pheasant, blanch it with hot water, then cook it from the abdomen, take out the viscera pieces weighing about 10g, wash them, blanch them with cold water for 2 minutes (blanch while removing foam), and take them out for later use.

3. Add salad oil into the pot, add star anise, cinnamon, onion, ginger and dried Chili when it is 70% hot, add chicken pieces and stir fry for 1 min, then cook the cooking wine to make it fragrant, add soy sauce, chicken soup, hazelnut mushrooms and vermicelli, cover, add salt and chicken stew for 40 minutes.

Hot and cold pot rabbit

Raw materials: 500g of fresh rabbit meat, 50g of pig blood clot, 50g of tofu, 20g of ginger slices, lotus root slices, green and red pepper rings, onion slices, cucumber slices, potato chips, cauliflower, lettuce slices, green pepper, white pepper, ginger grains, salt, bean paste, monosodium glutamate, chicken essence, cooking wine and spice oil.

Method:

1. Cut fresh rabbit meat into small pieces, put it in a pot, add bean paste, ginger, salt, chicken essence and cooking wine, and then taste.

2. Mix the right amount of water in the pot and scoop in the delicious rabbit meat. After the water boils, put the pig blood clots, tofu slices and ginger slices first, then add lotus root slices, green and red pepper rings, onion slices, cucumber strips, potato chips, cauliflower and lettuce slices.

3. After the raw materials in the pot are cooked, add salt, monosodium glutamate and chicken essence to adjust the taste, push them evenly and scoop them into the iron pot.

4. Heat the seasoning oil in a clean pot. After the green pepper is fragrant, pour it on the raw materials in the middle of the iron pot and sprinkle some chopped green onion.