?1. Braised rock beans and matsutake
Ingredients:
Rock beans, matsutake, ginger, green onions, pork belly, garlic cloves, shallots, claypot sauce , rock beans, matsutake, green pepper festival, spicy fresh dew, maggi fresh
Production:
1. Soak the rock beans and clean the matsutake mushrooms, then put them into a fresh soup pot with ginger and green onion, simmer until the flavor is absorbed, take it out and set aside;
2. Put in the pot Heat the oil, stir-fry a few slices of pork belly first, add garlic cloves, shallots, and claypot sauce, then add rock beans, matsutake and green pepper sections, add spicy fresh dew, Maggi fresh and other seasonings, stir-fry After mixing well, put it into a clay pot and serve.
2. Fried crispy chicken with green wheat kernels
Ingredients:
< p> Green wheat kernels, crispy chicken bones, salt, chicken essence, monosodium glutamate, cooking wine, ginger and scallion juice, crispy fried powder, glutinous rice flour, spicy crisps, salt, sesame oil
Production :
1. Select fresh green wheat kernels and put them into the Sichuan style brine pot, brine for 10 minutes and then take them out;
2. Put the chicken crispy bones into a basin, add salt, chicken essence, MSG, cooking wine, ginger and scallion juice, crispy fried powder and glutinous rice flour, mix well and marinate;
3. Pot When the salad oil is 60% hot, fry the chicken bones until crispy, then add the green wheat kernels and fry for a minute or two, then drain the oil;
4 , leave a little base oil in the pot, add the spicy crispy cake and stir-fry evenly until fragrant, then add the crispy chicken bones and green wheat kernels, and finally add a little salt and sesame oil and stir-fry evenly.
3. Sweet and spicy cola pork chop
This dish retains the hot and sour taste of Hunan cuisine, but removes the spiciness of Hunan cuisine. More suitable for summer launch.
Selling point: Seasoned with Thai sweet and spicy sauce, sweet and sour, slightly spicy, fresh and appetizing; add Coca-Cola to reduce the juice before serving, the texture is thick and shiny, with an amber color, which is better than The thickening effect is even better, and the sweet flavor of caramel is added to the finished dish. For more special Hunan cuisine and Hunan cuisine ingredients, please visit Tangjie Hunan Cuisine Chef website.
Ingredients: 275 grams of pork tenderloin, 40 grams of pineapple chunks.
Seasonings: 50 grams of Thai sweet and spicy sauce, 10 grams of Coca-Cola, 5 grams of satay sauce, 5 grams each of ginger and garlic, 3 grams of salt, 3 grams of corn flour, turmeric 2 grams of powder.
Method:
1. Remove the surface fascia from the pork slices and cut them into about 8 cm square and 1 cm thick. Cut into large pieces, then lightly tap them loose with the back of a knife or a meat mallet.
2. Put the meat slices in a basin, add salt, turmeric powder, satay sauce, and corn flour and marinate for 4 hours, turning once or twice during the period to make it fully Delicious. Heat oil in a pan until it is 50% hot, add pork slices, press with a spatula, fry over low heat until golden vertical stripes appear on both sides, remove and cut into 3 cm wide strips and set aside.
3. Leave some oil in the pot, add minced garlic and ginger and sauté until fragrant. Add fried pork tenderloin, pineapple chunks and Thai sweet and spicy sauce and stir-fry over medium heat for about 1 minute. , wait until the pork absorbs the sweet and spicy flavor, then pour in Coca-Cola, reduce the heat to thicken and lighten, remove from the pot and put it into a bowl, garnish with shredded lemongrass.
Key to production: Pour in Coca-Cola before putting it in the pot. After burning for a while, the soup will become very viscous. You can omit the step of thickening with water starch.
4. Pepper-flavored ecological rabbit
Ingredients: 500 grams of baby rabbit
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Accessories: 100 grams of vegetable oil, appropriate amounts of ginger slices and green onion segments, 5 grams of salt, appropriate amounts of cooking wine and pepper, 50 grams of green pepper sections, 15 grams of dried green peppercorns, and 3 grams of MSG
Method:
1. Chop the rabbit into cubes, add ginger slices, green onion segments, salt, cooking wine and pepper to marinate. Then, fry in the oil pan until crispy and fragrant, pour out and drain the oil and set aside.
2. Heat oil in a clean pan, first add green pepper sections and dried green peppercorns and stir-fry until fragrant, then add diced rabbit, add salt and MSG and stir-fry until fragrant. When the time comes, load it into a plate and it’s ready.
5. Water chestnuts with fresh peppers
Ingredients: 200 grams of cabbage, 100 grams of water chestnuts, minced garlic, green and red peppers A little each of diced and fresh green peppercorns.
Seasonings: salt, monosodium glutamate, sugar, water starch, red oil, sesame oil.
Production:
1. Wash and cut the vegetables; cut the water chestnuts into slices.
2. Add salt, sugar and oil to the water, and put the cabbage and water chestnuts into the water respectively.
3. Stir-fry the vegetables, add salt, monosodium glutamate, sugar, and a little starch to thicken, mix well and place on the bottom of the plate.
4. Add minced garlic, diced green and red pepper, red oil, and sesame oil to the water chestnuts, mix well, and serve on top of the dish.
6. Braised kidney beans with pickled cabbage
Ingredients:
Dried kidney beans and dried chili peppers , pickled radish leaves, pickled cabbage powder, salt, pepper, chopped green onion
Production:
1. Dried Soak the kidney beans in water overnight, then put them into a bowl and steam them until cooked, take them out and set aside;
2. Heat the oil in a clean pot and add the dried chili pepper sections first. , pickle radish leaves and pickled cabbage minced, stir-fry until the water vapor dries up, add an appropriate amount of fresh soup and add salt and pepper, pour in the kidney beans and simmer for a while, put it in a bowl (no need to thicken it), sprinkle with chopped green onion and serve.
7. Stewed Crispy Pork with Vegetable Tofu
Ingredients:
Pork belly, ginger, green onion , salt, pepper, green and red pepper knots, green tofu cubes, crispy pork strips, salt, chicken essence
Production:
< p> 1. Cut the skinless pork belly into large pieces, marinate it in a basin with ginger and green onion water, salt and pepper for 3 hours, then hang a thin layer of batter on each piece, wait until it is fried in the oil pan, take it out and change it. Cut into strips with a knife, and steam again for 20 minutes;
2. Heat a little oil in a clean pot, add green and red pepper sections and stir-fry for a few times, then wait Add the fresh soup and put the tofu cubes and crispy pork strips into the pot. Add salt and chicken essence and cook until the flavors are strong. When taking it out of the pot and serving it in a bowl, sprinkle some coriander knots.
8. Roasted Duck with Konjac
Ingredients:
Duck, soybean oil, pepper, konjac, ginger slices, red pepper slices
Production:
1. Slaughter and clean the native duck, cut into small pieces and put it in a pot of boiling water, take it out and rinse away the blood;
2. Place the wok on a high fire and heat it. Pour in an appropriate amount of soybean oil, stir-fry the duck pieces until the water dries up, add Sichuan peppercorns and stir in homemade juice, add konjac and bring to a boil, add ginger slices and red pepper slices, and cook until the duck meat is soft When it is cooked and tasty, remove from the pot, put on a plate, garnish slightly and serve.
9. Black pepper and taro
Ingredients:
Taro, dry starch, flour, green pepper dices, red pepper dices, garlic rice, ginger rice, onion dices, black pepper juice, wet starch, onion shreds
Production: < /p>
1. Peel, wash and cut the taro into large cubes. Steam until soft and cooked. Take it out and coat with dry starch and flour for later use;
2. When the salad oil is 50% hot in the pot, fry the diced taro until the outside is crispy and hard, then pour it out and drain the oil;
3. Leave the base oil in the pot, first add green pepper dices, red pepper dices, garlic rice, ginger rice and onion dices and stir-fry until fragrant, then add black pepper juice and fried diced taro and stir-fry evenly, mix in appropriate amount After the fresh soup is boiled for a while, thicken the soup with wet starch, take it out of the pot and put it into a hot stone pot lined with shredded onions, and serve.
10. Tomato and shrimp
Ingredients:
Tomato, shrimp, chicken soup, green beans , Ge Xian rice, salt, MSG
Production:
1. Peel the tomatoes and cut into small pieces; Take another fresh shrimp and make it into a puree and mix it into shrimp paste. Squeeze it into small strips and put it into the water pot to simmer until cooked. Take it out and set aside;
2. Add oil to the clean pot and put it in Sauté the tomato cubes until fragrant and add them to the chicken stock. Add the shrimp paste, green beans and swollen rice. Add salt and MSG to taste and simmer to make a dish.
11. Three fresh pumpkins in bean soup
Ingredients:
Pumpkin, bullfrog, salt, Egg white, wet starch, peas, bone broth, MSG, chopped green onion
Production:
1. Use a knife to cut the Crush the tender pumpkin, then steam it until soft and ready for use;
2. Put the bullfrog legs in a basin, add salt, egg white and wet starch, mix well and sizing, and serve directly Add hot oil to the pan until cooked and set aside;
3. Heat the lard in the pan, first add the peas and stir-fry until fragrant, then add the bone soup and steam it Boil the tender pumpkin for a while, add salt and MSG to taste, and finally add the bullfrog legs, cook for a while, then put it on a plate. Sprinkle some chopped green onion for garnish before serving.
12. Leaping Frog
This dish is spicy and sour, and is a combination of Sichuan red soup and sauerkraut flavor. A fusion of Jianghu dishes, taro is also used as an auxiliary ingredient during the preparation, so the finished dish has a unique flavor.
Ingredients: 2 bullfrogs, 400 grams of taro, 150 grams of pickled sauerkraut, 20 grams of millet and pepper sections, 20 grams of bean paste, chopped pickled peppers, pickled ginger, green peppercorns, onion sections, Appropriate amounts of chopped green onion, salt, cooking wine, pepper, monosodium glutamate, cornstarch, spice oil, and salad oil
Preparation method:
< p> 1. Clean the bullfrog and cut it into pieces. Add a little pepper, salt, cooking wine and cornstarch to a bowl and mix well; clean the taro, steam it in a steamer until soft and cooked, take it out and put it on the bottom of a nest plate; Cut the sauerkraut into thick shreds.
2. Heat the oil in a clean pan, first add the bullfrog and drain the oil. Leave some oil in the pot, add millet pepper sections, chopped pickled peppers, soaked ginger, and shredded pickled cabbage, stir-fry until fragrant, then add bean paste and stir-fry until fragrant, add an appropriate amount of water to boil out the sour aroma, add salt and MSG to taste, and then Add the bullfrog pieces and cook for a while, put it in a large nest plate lined with taro, and then sprinkle with green onion segments and green peppercorns.
3. Heat up the spice oil in another clean pot, pour the green peppercorns on the plate to fragrant, and finally sprinkle with chopped green onion and serve.
Note: Bullfrogs are shipped from the Northeast. The meat of this kind of bullfrogs is firmer and tastes very tender after cooking.
13. Overlord twice-cooked pork
There are two reasons why this dish is named "Bawang twice-cooked pork": First, it is all cut The meat slices come out wide open, making the finished dish look rough and majestic. Second, in terms of taste, it is different from the home-cooked taste of ordinary twice-cooked pork. Not only are a lot of dried chili knots and Sichuan pepper added when stir-frying, but the finished dish also has a bit of sweetness in the spiciness.
Preparation method:
After cleaning the pork hind legs, add ginger slices and Sichuan peppercorns Boil it in a hot water pot until it is nine-fine cooked, remove it and cut it into large pieces of even thickness (each piece is about 15 cm long and 4 cm wide). Cut the green pepper into pieces and cut the celery into sections.
Heat the spicy oil in a clean pot. Add ginger slices, garlic slices and pork slices first, stir-fry until the oil spits out, then add Yongchuan black bean sauce, Laoganma black bean sauce, dry Stir-fry the chili knots and Sichuan peppercorns, then add the green pepper cubes and celery knots. Add salt, sugar and MSG at the same time. Stir-fry until the spicy flavor is strong. Sprinkle in the cooked sesame seeds and serve on a plate.
14. Dry pot unique snails
The dry pot unique snails combine sauerkraut and chili and are not only appetizing , paired with snails, makes this dish more flavorful. It is very suitable for the needs of diners when it is launched in summer. It is a summer Hunan cuisine specialty.
This dish is priced at 128 yuan, with an average daily sales of 70 copies. It is suitable for launch in mid-to-high-end restaurants.
This dish is very unique. It is a novel combination of small seafood such as snails and a variety of ingredients. The taste is also well integrated. It is nutritious and delicious in one dish. It is worth it recommend.
Reason for sales: This dish combines the umami flavor of snails with the aroma of Taiwanese sauerkraut. It has a unique taste and is a very special stir-fry that customers like very much.
Ingredients: 30 grams of yam, 400 grams of snails, 20 grams of Taiwanese sauerkraut, 10 grams each of green and red peppers.
Seasoning: A (3g salt, 1g MSG, 2g pepper, 10g Maggi umami juice), 300g chicken broth, 4 wild peppers, 5 grams of cooking wine, 8 grams of cooked lard, and 10 grams of garlic cloves.
Production:
1. Cut the yam, Taiwanese sauerkraut, and green and red pepper into diamond-shaped pieces; peel and remove both ends of the garlic cloves .
2. Blanch the snails in water; blanch the yam until it is eight ripe.
3. Heat up the pot, add cooked lard, sauté garlic cloves until fragrant, add yam, Taiwanese sauerkraut, snails, cook in cooking wine, add chicken stock, ingredient A, and finally Add green, red pepper and wild pepper, and serve.