Production process:
1, 3 bullfrogs (each weighing about half a catty) are chopped into pieces, each with 6-8 pieces (don't chop too much, so that guests can eat meat, which will make them feel more affordable). Add egg white, pepper and cornstarch to the bullfrog block, add a little oyster sauce, marinate for about 5 minutes, and lubricate for later use. Lettuce slices, potato slices100g each, and auricularia auricula 50g are soaked in water and then put into the bottom of the container.
2. Put the base oil in the pan on fire, add a spoonful of secret Bawang frog material, stir-fry a few wild peppers and a little pickled pepper powder together, pour three spoonfuls of broth (about 1 500g), add 5g of chicken juice and 5g of oyster sauce, add bullfrog pieces after boiling, and simmer on low heat1min.
Make icons:
1, and the auxiliary materials are at the bottom after retting.
2, a large piece of bullfrog oil with good pulp.
3. Sprinkle green and red pepper rings and green and white peppers after taking out the pot.
4, drenched with hot red oil.
Secret overlord frog material:
1, green Hangzhou pepper and red beauty pepper, 2 kg each, cut into rings, put them into a pot, add 250 g of chicken powder, 200 g of chicken juice, 0/00 g of sugar, 250 g of oyster sauce, and add a stir-fry spoon of raw rapeseed oil and mix well.
2. Add 2 kg of fresh millet, pickled pepper, pickled ginger and pickled garlic into a blender and beat them into a paste. Put the mixed oil 1 kg (lard and salad oil are mixed according to the ratio of 1 1) in the pot, heat them, add the raw materials that have been beaten into paste and stir-fry them, and pour them into step/kloc together. This material needs to be used up on the same day of brewing, and overnight use will affect the freshness.
This cauliflower clam is sauteed with spicy sauce and homemade powder, served in a flat pan, and then lit by the waiter in front of the diners by pouring white wine. The moment when the flame rises, the dining atmosphere is pushed to a climax.
Production process:
1, 900g of Meretrix meretrix, spit out the sediment, pour it into boiling water until it reaches the opening, and take it out to control the water.
2. Put 50g of base oil into the pan and heat it to 50%. Add 20g of garlic, 20g of ginger15g, and 0g of Thai pepper10g to saute until fragrant. Add 50g of chilli sauce and 5g of Liuyang lobster sauce to saute until fragrant. Add blanched clams, add 300g of stock, and add No.3 powder and soy sauce.
Make icons:
1, the waiter poured white wine in front of the diners.
2. After lighting, the blue flame diffuses around the flower clam, which is beautiful.
Raw materials:
Live puffer fish 1 piece (about 300g), appropriate amount of Lycium barbarum, appropriate amount of onion, ginger and garlic, 30g of lard, 20g of soybean oil, appropriate amount of salt and chicken powder.
Making;
1, kill the puffer fish, rinse the blood strictly, and keep the fish skin;
2. Heat lard and soybean oil in the pan, stir-fry onion, ginger and garlic, pick them out, fry puffer fish until both sides are golden, add boiling water for 0/5 minutes, add fish skin for 5 minutes, add salt and chicken powder for seasoning, collect juice, take out the pan and plate them, and decorate the blanched medlar.
Raw materials:
Sea bass 1 strip, 6 fresh shrimps, 50g of crab-flavored mushrooms, 6 pieces of tomatoes, 4 pieces of old tofu, 30g of fried garlic, 30g of chicken oil, and appropriate amounts of thick soup, raw flour and ginger slices.
Making:
1, thaw sea bass, wash, take clean meat, pat raw powder, fry in oil until both sides are golden, and drain for later use; 2. Blanch the crab-flavored mushrooms, fresh shrimps and old tofu respectively and drain them for later use;
3. Heat the oil in the pan, add ginger slices and fried garlic, stir-fry until fragrant, add thick soup to boil, add fish, fresh shrimp, crab-flavored mushrooms, tomato granules and old tofu, boil for 3 minutes and 5 minutes, pour chicken oil, and take the pan and plate.
When making lotus root meatballs, add a proper amount of diced Pleurotus eryngii fried to golden color, and finally add fresh mushroom strips to bake and collect juice. The dish is fragrant, crisp and full of flavor, which is a very practical home-cooked dish.
Batch prefabrication
1. Dice Pleurotus eryngii, fry in 60% hot oil until golden brown, remove and drain.
2. Dice 500 grams of lotus root, put it into a pot, add fried Pleurotus eryngii diced150g, fat diced100g, flour100g, raw flour 50g and salt 8g, chicken powder 5g, monosodium glutamate 5g and chicken juice 5g respectively, mix well, sprinkle with minced coriander 50g and mix well.
3. Squeeze the frozen lotus root stuffing into balls, fry them in 60% heat until golden, and take them out for later use.
Vegetable walking process
Heat the oil at the bottom of the pan, add garlic, green and red beauty pepper rings10g to stir fry, turn over 20g of soaked auricularia and Pleurotus eryngii strips, add a little water, add appropriate amounts of oyster sauce, soy sauce, soy sauce and chicken essence, add 250g of lotus root balls, simmer for flavor, and thicken the pan.
This is a traditional famous dish in Yongzhou, Hunan Province. It has two technical difficulties, one is that the freshly taken duck blood does not coagulate, and the other is that the blood should be evenly wrapped.
Three catties of ducks, three ounces of blood and three ounces of blood are selected from tender water ducks with a growth period of one year. If they are older than one year, they are too meaty to be used in this dish. We usually choose water ducks weighing about 3 Jin, and take about 3 Liang of blood, which is exactly the amount of two dishes.
Add vinegar and water to duck blood. Every 50g of duck blood should be mixed with10g vinegar and10g water to prevent duck blood from coagulating. Don't worry that duck blood will turn sour, because the sour taste of vinegar will completely evaporate when frying.
The original soup for cooking ducks should be kept for the ducks to turn their paws after slaughter, and the duck meat should be cut into pieces, blanched and fished out, and the original soup should be skimmed for use when stewing the duck meat.
Boil the duck's blood in the original soup. After the duck is fried and cut off, put it in the original soup and stew it. You must boil the soup until it is dry, otherwise it will increase the difficulty of "duck blood hanging" and lead to uneven blood hanging. If you put too much soup, it will be cooked before the duck is dried. Be sure to pour the soup out of the pot and then pour the duck blood into it. When frying, it is necessary to pour duck blood while frying, and ensure that all duck meat is evenly stuck with duck blood within 1 minute. After this time, duck blood will solidify.
Process: Heat the tea oil, fry garlic and ginger slices until fragrant, stir-fry the oil with coarse Chili noodles until red, then stir-fry the duck meat evenly, pour 400 grams of the original duck soup, stir-fry until it is 70% cooked, add green and red pepper, salt and mountain pepper oil, cook for 5 minutes to collect the juice, cook the cooking wine, stir-fry until it turns purple while pouring duck blood, and put it into a dry pot with garlic sprouts.
As we all know, rabbits have many ways to eat, such as roasting, frying, boring, etc. Before, I also introduced cold rabbits to everyone, and the taste is very unique. As the saying goes: "Fresh pot rabbits, beauty meat, only beautiful but not meat." Today, I would like to introduce a special dish of Zigong-rabbit with ginger and fresh pot. Characteristics of dishes: strong ginger flavor, tender and fresh rabbit meat! Sweet! Ma! Spicy! Everything, every bite is very enjoyable, full of a bowl, to ensure that you eat comfortably!
Raw materials:
Clean rabbit meat1000g, shredded ginger 250g, chopped fresh pepper150g, mashed garlic100g, chopped green pepper150g, green pepper 20g, green pepper ring 250g, lettuce slices100g.
Practice:
1, chop the clean rabbit meat into small pieces, add cooking wine, ginger slices, onion slices and salt to the basin, marinate for about half an hour, add a little raw flour, grab it evenly, then put it in a boiling water pot and blanch it, then take it out to control the moisture. Pour salad oil into the pot, heat it to 60%, pour the drained rabbit meat oil, and take it out to drain the oil. In addition, put lettuce slices and celery festival bottom into the clean basin for later use.
2. Add a little vegetable oil to a clean pot and heat it. Add shredded ginger and saute until fragrant. Add chopped fresh pepper and saute until fragrant. Add garlic and stir fry. Add chopped green pepper and stir fry, then add green pepper and stir fry.
3. Then, add a proper amount of fresh soup to boil, pour in the fried rabbit meat pieces, and add green pepper rings to cook together. When the rabbit meat in the pot is soft and ripe, scoop in the green pepper ring again, and finally pour in the appropriate amount of rattan pepper oil, then take the pot out and put it into the pot, sprinkle some chopped green onion and coriander leaves, and serve.
Production key:
1, rabbit meat must be pickled for enough time to taste.
2. The time for cooking rabbit meat in the pot should not be too long, otherwise the taste of the dish will get old. India 1 Sauced Fried Duck This sauce is not very pungent in flavor, but it has a strong penetration, and it has a strange fragrance that seems to be absent. It is difficult to achieve this effect by spices alone. The addition of India 1 Chili can achieve the effect of turning the stone into gold. Make 1. Clean the ducklings, cut them into pieces, and blanch them in boiling water for later use.
2. Add 50 grams of rapeseed oil to the pot, heat it to 50%, add 30 grams of green pepper segment, 30 grams of red pepper segment and garlic seed 15 grams, stir-fry ginger slices 10 grams, add 750 grams of blanched duck pieces, stir-fry dry steam, add 35 grams of secret spicy sauce, and pour into broth/kloc-. Add 2,000g lard to the pot of secret spicy sauce, heat it to 50%, add 250g Huang Gan pepper, 50g Indian 1 chili150g and fry until the fragrance overflows, then add 200g ginger slices, 200g garlic seeds and shredded onion, 20g onion100g, 50g soaked ginger slices and stir-fry, and then add yellow lantern chili. Lee Kum Kee seafood sauce and XO sauce each100g, sweet noodle sauce 50g, stir well, add spice powder120g, thirteen spices 30g, salt100g, delicious flavor juice 50g and monosodium glutamate 50g, Dragon brand soy sauce 40g, chicken essence 30g and oyster sauce 30g. 500g of star anise powder, 400g of cassia bark, 300g of citronella, fragrant leaves, Dahongpao pepper and Amomum villosum, 50g of Amomum tsaoko (smashed), dried tangerine peel and fennel, 0g of clove and Amomum villosum100g, and 5g of Siraitia grosvenorii (smashed) without cleaning.
The idea of this dish comes from "sauna dish". Crayfish is cooked first and then steamed, which can better absorb the flavor of seasoning. Seasoned with wild pepper and yellow lantern Chili sauce, fresh and sour.
Raw materials: 20 Jinhu crayfish (weighing about 1 kg), green pepper150g, and fresh pepper 30g.
Seasoning: small ingredients (25g dried pepper and garlic, 20g ginger and onion10g), butter, sugar, Sichuan wild pepper and yellow lantern Chili sauce10g, 2kg salad oil (about consumption100g), 20g spicy oil and refined salt.
Practice:
1, wash the crayfish, put them in salad oil that has been heated to 70% to 80%, quickly fry until the shell is red and bright, and take out the oil control.
2. Leave the bottom oil in the pot. When the pot is heated to 50%, stir-fry the spices to get the fragrance, add the wild pepper and yellow lantern Chili sauce, stir-fry the fragrance over medium heat, then add the lobster, cook the carved wine, add the salt and sugar, and cook until it tastes delicious. Before taking out of the pot, add the fresh pepper and green pepper, put them into the sauna pot, and pour in the butter and spicy oil.
3. Take the bottom pot of the sauna pot, inject boiling water 1 kg, put it on a cassette oven or an induction cooker, then put the pot with crayfish on it, cover it and steam it with boiling water 10 minute to make the lobster tasty, so as to achieve fresh, fragrant and spicy taste.
Vegetable walking process
1, cut the crock barbecue into thin slices, take 200 grams and fry them in 60% heat until golden brown, then take them out and drain them.
2. Heat the oil in the bottom of the pan, add garlic and stir-fry until golden brown, add 60 grams of Huang Feihong spicy crisp, 80 grams of fried small twist, stir-fry the barbecue slices evenly, and add a proper amount of chicken essence to serve.
Pork belly with skin is changed into long strips weighing about 3 kg, smeared with onion Jiang Shui100g, cooking wine 40g, salt 20g, spice powder10g (star anise, fragrant leaves, pepper, cinnamon, fennel, rhizoma kaempferiae, licorice and other spices, washed and dried, crushed into powder, and added with appropriate amount of cumin powder. Hang it in a big crock (used for simmering soup in a crock), light charcoal at the bottom of the crock, smoke and bake it for 2 days with low fire until it is cooked (sprinkle a little white sesame seeds on the meat when it is cooked to 90%), and take it out for later use.
Prefabrication in advance
1, sparerib 10 kg, cut into 3cm long sections, fished out and drained after flying; Tofu 10 kg is changed to grow into a large piece of 7 cm, 4 cm wide and 1.5 cm thick; Blanch soybean sprouts 10 kg in boiling water with a little salt, monosodium glutamate and white sugar until soft, remove the beany smell, and drain.
2. Add 400g lard and peanut oil to the pot and heat it to 60%. Add 400g scallion and 400g ginger slices to dry the steam. Add 20g cinnamon, 20g star anise10g pepper10g fried incense, add 20 fragrant leaves, and cook with 700g light soy sauce and 700g chicken rice soy sauce10g.
3. Put the tofu slices into the marinated soup and continue marinating for 20 minutes.
Vegetable walking process
Put 300g of bean sprouts on the bottom of the casserole, put 10 slices of tofu, add 8 spareribs, add 400g of marinated soup, cover with fire and simmer for 10 minute, add washed fat clams 12, continue to cook for 1 minute until the opening, sprinkle 5g of chopped green onion and 5g of coriander, and sprinkle a little.
Technical key
1, the oil is strong, and the vegetables are fragrant, so the amount of lard and peanut oil is a little more when preparing brine, and the bean sprouts at the bottom can alleviate greasy.
2, fragrant leaves should be put in hot oil at last to prevent frying.