Often, if you want to make a good dish, you don't have to use the best ingredients. In fact, ordinary ingredients as long as the clever conception and cooking, can also be turned into a delicious dishes. Below, a few masters to introduce some of their own store more popular dishes, we see, whether it is suitable for your restaurant launched.

Production: Zou Zhi Ping

Chicken juice radish as a classic old dish, and not too much new ideas, but Chef Zou Zhi Ping clever hand a change, so that this old dish glows with a new "color". Carrot-shaped white radish, first with the soup pressure enough bottom flavor, then dripping with carrot oil mixed with natural yellow gravy, shape and color are enough to mess with the real thing. According to Zou Zhiping, this dish, although on the surface both time-consuming and costly material, but in fact, small workers and dishwasher lady to use their free time can easily handle the "modeling", resulting in the edges of the material, both the production of kimchi, but also dried radish into fried bacon, not a millimeter is not wasted.

Production process:

1, three white radish, respectively, all four petals, in order to repair the carrot shape of about 10 centimeters long, about 4 centimeters thick; take 60 grams of fine celery stalks, into the oil and salt water boiled, then fish out and cast a cool to be used.

2, the pot of water under three pounds of boiling water, seasoned with Chef Four Treasures Pork Bone White Soup 20 grams, 15 grams of salt, monosodium glutamate (MSG) 10 grams, under the radish trimmed into blanks to boil, the pot was poured into the pressure cooker, steam and immediately adjusted to a small fire (otherwise the color will be woo), the pressure for 5 minutes to the soft poi and then remove from the fire.

3, will be pressed out of the radish, in turn, in the head with a toothpick to drill small holes, insert celery stalks, made into a carrot type, dish to be used.

4, take the original soup 250 grams of pot, add Chef four chicken juice 10 grams, carrot oil (carrot paste mixed into the appropriate amount of minced onion, ginger, together with the salad oil immersion frying until the color of the release, filtered that is, for the carrot oil, with which to adjust the orange and yellow, the color of natural) 20 grams, stirring after boiling, thickening pouring on the "carrot" on the thickening of the glass. "

Make the carrot oil, and the carrot oil will be released from the filter.

Production: Chen Wei

The reason for the popularity of this dish is that there are three major aroma-enhancing highlights: First, 2 cm thick egg cake, which is the main ingredient of this dish, by the chef after the meal is fried, cut into diamond-shaped pieces, will be added to sour soup, cauliflower, etc. Stewed, the taste of sour and fragrant, y penetrating into the flavor. The second is noodle oil, namely Henan fried noodles, stewed vegetables plus a little, both thick and fragrant. Third, the paste of onion flowers - white onion white end with lard, chicken oil boiled into a strong aroma, sprinkled into the dishes, adding a heavy paste incense.

Batch pre-made:

1, 10 eggs into a bowl.

2, the pan under the salad oil 80 grams of heat, first pour half of the eggs scrambled until solidified, gathered into a cake, and then the other half of the egg mixture into the pan within the gap between the egg block, solidified into a 2-centimeter-thick omelette, the pan changed into a diamond-shaped block.

3, yellow cauliflower, fungus, crystal fans were soaked through.

Walking vegetables process:

pan under the bottom oil is hot, put anise 1, onion, ginger, garlic 5 grams each stir-fried, add 800 grams of broth to boil, put 150 grams of egg block, 100 grams of cauliflower, 80 grams of crystal vermicelli, 30 grams of wood fungus, seasoning 10 grams of vinegar, 8 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper, 3 grams of chicken essence.

Meat oil 40 grams stirred until slightly thickened, the pot into the container, add paste onion oil 10 grams of stirring can go vegetables.

Flour:

Heat 50g of oil in a pan, add 100g of flour and stir-fry over low heat until lightly browned and fragrant.

Paste onion flower oil:

Pan down 150 grams of chicken oil, lard 150 grams of hot, add 100 grams of chopped white onion on low heat simmering until the onion slightly paste that is.

Preparation: Jin Zhong

Production process:

1, the bottom of the casserole put 6 grams of salt, 8 grams of minced ginger, minced garlic, 10 grams of crushed dried chili, 20 grams of minced shallots and minced black beans.

2, lactone tofu 1 box and a half cut into 2 cm square small pieces; 30 grams of shrimp rinsed, open back to remove the shrimp line, add a little salt, cooking wine, grab well. The two ingredients were boiled, fished out and drained.

3, the tofu into the pad seasoning casserole, seasoning chicken powder, monosodium glutamate 3 grams each, oyster sauce, soy sauce 5 grams each, 30 grams of yellow wine.

4, the tofu in the pot on the stove on low heat, heating 3 minutes until the soup thick, during the need to constantly turn so that the top and bottom of the heat evenly sprinkled with 10 grams of scallions, 4 grams of white pepper, and put the boiled shrimp.

Technical key:

In the heating process of the tofu will be out of the water, so this dish is not necessary to add water, add soup, keep the original flavor.

Made by Han Wengang

This dish combines Qingdao salted Spanish mackerel with Hunan bacon, which has a complementary aroma, and is served with brown sugar steamed buns.

Production process:

1. Salted Spanish mackerel 200 grams cut into small pieces, 200 grams of bacon cut into thick slices, into the cold water soak for a moment to get rid of the excess salty flavor, fish out of the boiling water blanching, and then into the sixty percent of the hot oil quickly fried to yellow, fish out of the dry.

2. Green and red pepper 50 grams each cut into circles.

3. pan under the bottom oil is hot, add green onion, ginger 5 grams each, anise 1 stir incense, cook 5 grams of soy sauce, oyster sauce 3 grams, add 500 grams of broth, into the processed salted Spanish mackerel blocks, bacon slices, high-fire boil to low-fire simmering for 15 minutes, adjusted to the appropriate amount of sugar, monosodium glutamate (MSG), chicken broth, pepper, sprinkle Hangzhou pepper rings, turn the heat to collect juice, dripping oil pan pan, with brown sugar blossom steamed buns six! from which everything for two can go dishes.

salted Spanish mackerel:

Fresh Spanish mackerel treatment, put into brine (pure water with onion, ginger, pepper, salt, etc.) in the marinade for 24 hours to taste, fish out and hang on the wire placed outside to dry for 20 days, take off the wash floating soil, air-drying beads of water, placed in a foam box placed in the indoor fermentation for a day, when the salted fish fermentation thick, can be slightly with fermentation flavor. Slightly fermented flavor, can be divided into packages deposited into the cold storage. The best choice for making salted Spanish mackerel is in winter, when the outdoor temperature and wind are the most suitable, and the taste is the best after drying in the sun.

The key to making it:

Brown sugar buns are made with brown sugar water, yeast, and flour, and are slightly red in color and sweet in taste.

Make: Ren Zhenfeng

Fresh bean curd bamboo is the layer of "oil soybean skin" that is just picked up from the boiled soybean milk, which is fresh, fragrant and moist, and is mixed with swan eggs, which is a fresh, delicious ingredient that is simple to make and delicious," says Chef Ren. "

Ingredients:

150 grams of fresh bamboo, net swan eggs meat (swan eggs to take the meat from the center of the cut a mouth, squeezed out the viscera after washing, a change of three) 100 grams of shredded green onions 50 grams, 3 grams of dried chili pepper section, green and red pepper **** 30 grams of coriander 50 grams. 10 grams of minced garlic.

Seasoning:

30 grams of pepper oil, 10 grams of mustard oil, 15 grams of oyster sauce, 15 grams of soy sauce, 3 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of white vinegar, 30 grams of salad oil.

Production process:

1. Fresh roti bamboo cut into sections, fly water and squeeze out the water to be used.

2. Swan egg meat into 80 hot water quickly blanch through, fish out and squeeze dry for use.

3. Pepper oil, mustard oil, oyster sauce, soy sauce, salt, monosodium glutamate, white vinegar into a sauce.

4. Bean curd bamboo, swan egg meat into the pot, put the shredded green onion, green and red pepper, cilantro section, pour the seasoning sauce, and then put the minced garlic.

5. Pan under the salad oil, dried chili pepper section boiled until fragrant, pot pouring into the pot of minced garlic, stirring out the flavor after mixing, plate on the table.

Swan Eggs:

The scientific name of the purple stone room clams, belonging to the marine bivalve shellfish, is one of the valuable seafood along the coast of Yantai, generally living in the sandy seabed of the smooth flow of the sea, especially in the back of the Muping Yangma Island sea, "Little Elephant Island" and Yangma Island, a narrow strip of water between the island, a cold-water shellfish, resistant to the cold water, and the sea is not a good place. It is a cold-water shellfish and is extremely hardy. The meat is fat and full of flavor.

The key to making it:

Be sure to choke the dried chili peppers before pouring them on the dish, so that the flavor is more intense.

Production: Hongwei Yang

Master Yang in the ordinary green pepper scrambled eggs added Japanese natto and Bama flaming sesame oil, the former exudes a light fermentation odor, the latter released a strong nutty fragrance, the two fusion, the dish breath unique, and has a lower blood fat, cholesterol, soften blood vessels and other health effects.

Ingredients:

200 grams of green bell peppers, 5 eggs, green onions, ginger 5 grams each, Japanese natto 1 box.

Seasoning:

50g of sesame oil, 3g of salt, 2g of soy sauce.

Preparation process:

1, green bell peppers to remove the tip of the diagonal knife cut into julienne. Dumb eggs into a bowl, add natto, salt, soy sauce and stir well to be used.

2, the pan under the hot sesame oil heat slip through, add onion and ginger stir-fry pan, into the chili pepper wire quickly stir-fry 20 seconds off the heat, pour into the egg mixture, small fire fried to the stereotypes, along the edge of the pan poured into the little bit of sesame oil, continue to stir-fry until cooked can be discharged into the pan.

Japanese Natto:

It's actually a kind of Japanese tempeh, made from fermented soybeans and natto bacteria, with a faint fermented odor. Japanese natto comes in a box with a packet of seafood soy sauce and a sachet of wasabi paste, which can be mixed and eaten directly, or mixed with rice. Natto is rich in phytolysin, which is a healthy fermented food that removes excess cholesterol from the body and breaks down stubborn fats. It is important to note that natto should not be heated for a long period of time, otherwise the nutrients will be lost.

The key:

Don't overheat the eggs and don't take too long to fry them, or you'll lose the flavor and nutrients.

Production: Wang Guobin

This dish is selected cabbage with homemade bean skin, with steamed canned pork and chicken broth stewed, cabbage crisp, bean skin strong, soup smooth.

Ingredients:

400 grams of cabbage, 100 grams of bean curd, 1 can of steamed pork.

Seasoning:

5g of salt, 10g of chicken essence, 5g of pepper.

Production:

1, cabbage torn into large pieces, bean skin cut into diamond-shaped pieces.

2, the pan under the bottom oil is hot, under the appropriate amount of onion, ginger and incense, under the cabbage, bean curd stir fry evenly (to remove the cabbage of the "raw" gas), add 500 grams of chicken broth, pour steamed canned pork, salt, chicken essence, pepper, medium heat boil after turning to a small fire stew for 6 minutes can be mounted on the plate.

Production key:

1, to choose the color green, bright color cabbage, otherwise the taste is soft.

2. Bean skin should be of high quality with little water, strong flavor and strong bean aroma.

Production: Han Li

Corn ballast is a low-cost coarse grains, because of its rough shape is difficult to get into the hall of elegance, here will be ground into a small grain of rice, drawing on the practice of sour soup of fat cattle, the modulation of a corn hot and sour soup as a base, placed on the fly over the water of the fat beef slices, the pulp celery grains stir-fried to make the topping, the soup drink to the mouth after the first sour and spicy, lubrication with a subtle particle sense.

corn ballast congee prefabricated:

pot into the water 5 kg of high-fire boiling, under the corn ballast 1 kg of high-fire burning to boil again and continue to heat for 2 minutes, turn to a small fire to keep the pot of corn ballast congee bubbling fish-eye bubbles, simmering for 10 minutes, turn off the fire to cool and seal the plastic wrap.

Sour soup preparation:

pot into the bottom oil, under the fish bone 1 kg fried to both sides of the golden brown, rushed into the water 7.5 kg, high heat to boil into a small fire simmer for about 20 minutes to the soup becomes milky white, filtered fish bone, under the millet pepper 500 grams, peeled 500 grams of slices of golden gourd, heat 20 minutes over a small fire, will be simmering rotten golden gourd, filtering the crumbs. After adding 50 grams of salt, 30 grams of chicken powder, 500 grams of white vinegar and mix well.

Production process:

1. 50 grams of watercress cut into pieces, 150 grams of fat beef slices with salt, pepper, cooking wine, mix well, and into the 70 water quickly fly water until discoloration and then immediately fish out.

2. pot into the corn ballast porridge 500 grams, 300 grams of sour soup boiled over high heat and turned to low heat, into the salt 8 grams, chicken powder, chicken essence, chicken juice 5 grams of each mixing, down into the fly over the water of the fat cattle to cook for 5 seconds and pull out, the pot of soup poured into the container, the top of the fat cattle.

3. pot into the lard, butter 10 grams each, after the melting down into the onion, ginger and garlic, millet pepper ring fried incense, down into the slurry vegetables, high heat stir fry sour flavor, seasoned with a little salt, turn it over and pour it on the fat cattle can be.

Key to making:

1. When cooking corn ballast, be sure to boil the water before the next corn ballast, otherwise it is very easy to cook lumps, sticky pot.

2. Corn ballast porridge does not have to be boiled too thick, adjusted into the sour soup so that the fat cow just can float on top of the porridge can be.

3.70 is to give the golden temperature of the fat cattle flying water, when the water temperature reaches this temperature will be fat cattle in the pot, fat cattle will immediately change color, color immediately after the fish out, so that the operation of the fat cattle taste extremely tender.

Production: Zhang Fangzhong

Production method:

1, cabbage gang and leaf to 4 6 ratio of material, respectively, broken into large pieces, cabbage gang into eighty percent of the hot oil deep frying for 5 seconds, cabbage leaf speed frying 3 seconds.

2, the pan under the bottom oil is hot, down into the onion, ginger, garlic, chili pepper segments and other material head fried, pour off the remaining oil to stay material head, into the fried cabbage, cooking into the sauce 10 grams (10 grams of sugar, 15 grams of white vinegar, 3 grams of salt, 10 grams of chicken powder, 10 grams of KNORR Spicy Fresh Dew 10 grams of Meiji-Fresh Flavor Sauce 10 grams of vegetables 100 grams of water into the pot of the net simmered on low heat into a slightly thickened juice), quickly turn it over, and hooked the thickening of thin sauce out of the pot into.

These are the first time I've ever seen a dish like this.

Technical key:

It is important to note that the cabbage must be into the high oil temperature frying, so that the taste is crispy, and must be mixed into 40% of the cabbage gangs, if you only use the cabbage leaves, the dish is soft and collapse without "skeleton".