Pepper and salt Babaoji
Raw materials:
A fat hen (about 1000g). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus seeds, 25 grams of barley, 25 grams of Euryale ferox, 0/0 grams of Jin Jun/KLOC-,0/5 grams of ham/KLOC-,and 0/5 grams of Xiangyin/KLOC-. Cooking wine 15g, salt 5g, soy sauce 10g, egg white 15g, bean flour 15g, vegetable oil 500g, sesame oil 10g, and salt and pepper 15g.
Production method:
After the hen is slaughtered and washed, the whole material is boneless. After washing, dip in cooking wine and salt for later use. Blanch the fresh pea rice in boiling water, remove the shell, and then float it in clear water. Wash the glutinous rice and cook it in a pot until it is over-cooked. After the lotus seeds, coix seed and gordon euryales are stripped and cored, they are washed and swollen, put into a bowl, submerged in water and steamed in a cage. The golden hook expands and is cut into fine grains, served with ham and mushrooms. Then mix the above ingredients, add salt and mix well, stir them into the chicken's belly from the knife edge of the chicken's neck, lock the opening with a bamboo stick, cook them in hot soup for a few minutes, take them out, turn the chicken wings upside down and put them in a steaming bowl, and steam them in a cage for about two hours (to the extent that bamboo chopsticks can crush them). Take out, air-cool, remove water, and smear with soy sauce and egg white bean powder. Put the wok on a big fire, heat it with oil (180℃), put the chicken into the frying pan, scoop it up when it turns golden brown, pour sesame oil on it, take out the bamboo stick, and cut the chicken breast and abdomen into diamond-shaped pieces (based on broken skin) with a knife. Serve with salt and pepper dishes.
Features:
Golden and bright color, beautiful and generous, crispy skin and tender meat, and delicious stuffing.
Gourmet: Sichuan cuisine
Salt and pepper steak
Raw materials:
500g steak, Shaoxing wine, salt and pepper, soy sauce, monosodium glutamate, a little dry starch, an egg and a proper amount of lard.
Production method:
"practice:
① Cut the steak into strips with uniform width and width, each with bones; Adding Shaoxing wine, soy sauce, monosodium glutamate, dried starch and egg liquid into beef bone strips, and stewing;
(2) Put it all in an 80% hot oil pan, turn it over with a colander, fry it until it floats golden, take it out and put it on a plate, and add pepper and salt.
Features:
Gourmet: snacks
Salted eel roll
Raw materials:
1250g live Monopterus albus. Shaoxing wine 35g, salt 5g, onion 25g, ginger 15g, pepper 5g, sesame oil 30g, salt and pepper 7.5g, soybean oil 1000g (actual oil 125g).
Production method:
Clean the eel, remove the head and tail, and remove the spine. Put the skin of the long fish on the chopping block and make a cross on the belly of the eel with a knife. Deep to the skin of the fish, cut into diamond-shaped pieces, put them in a bowl, add Shao wine, refined salt, onion ginger juice and pepper, mix and marinate for 20 minutes, and then pat the raw fish powder with them. Heat a wok with high fire, pour in clear oil. When it is 70% hot (about 175℃), add eel and fry it thoroughly to make the fish roll. Take it out. When the oil temperature rises to 80% hot (about 200℃), pour in long fish rolls, fry until it is crispy outside, and drain the oil. Heat the original pot, add sesame oil, heat it, add chopped green onion and stir-fry, pour eel rolls, sprinkle with salt and pepper, and turn the pot over to serve.
Features:
The dish is beautiful in appearance, crisp in meat, rich in Chili flavor and particularly fragrant in aftertaste.
Gourmet: Jiangsu cuisine
Fish fillets in salt and pepper soup
Raw materials:
450 grams of net pond snakehead. Egg white 25g, japonica rice flour 10g. Shaoxing wine 20g, white pepper 1g, onion 10g, monosodium glutamate 1.5g, salt 2.5g, starch 15g, salt and pepper 10g (fried with pepper and salt).
Production method:
Wash and drain the carp slices in the pond, put them in a bowl, add Shaoxing wine, white pepper, chopped green onion, monosodium glutamate and salt and stir until they are sticky, then add egg white and dried starch and stir well. Beat egg white into foam, add dry starch and japonica rice powder and stir to make egg paste. Heat a hot pot with high fire, scoop in cooked lard and heat it to 40% (about 88℃). Hang the fish steak in the pond, put it in the oil pan, turn it gently, and scoop it into the colander when it is soft. After frying, put it in a 40% hot oil pan (about 88℃) and continue frying for 1 min. Remove the oil, put it on a plate, and remove the pepper and salt.
Features:
White, bright and soft, the fish fillets in the pond are fresh, tender and delicious, which is a good wine to accompany the spring season.
Gourmet: Jiangsu cuisine
Salt and pepper pettitoes
Raw materials:
Hooves (1), dried horseshoe powder (65g), soy sauce (6.5g), salt and pepper (6.5g), chopped green onion (4g), ginger (4g), yellow rice wine (6.5g) and refined salt (2.5g).
Production method:
1. Wash hooves, cut them open, add yellow wine, soy sauce, salt, onion and ginger, steam them in a cage, take them out, and remove the bones. 2. Mix well with wet water chestnut powder, spread it on pig's trotters, put it in a pig's oil pan, fry it on both sides, then put it in a wok and fry it until crisp.
Take it out and cut it into small cubes, then sprinkle with salt and pepper (pepper and salt stir-fry).
Features:
Crispy, suitable for autumn and winter. (Sichuan cuisine)
Gourmet: Sichuan cuisine
Salt and pepper potatoes
Raw materials:
250g of potato, 75g of water starch, 25g of flour, 500g of vegetable oil (the actual dosage is 70g), 8g of salt and pepper, and soda1g.
Production method:
1. Peel potatoes, wash them, and cut them into strips 1 cm square and 4 cm long; Water starch, flour and soda are mixed with appropriate amount of water to make a paste. 2. Mix potato chips into a paste, put them in 70% hot oil, fry until golden brown, remove the stains, put them in a plate, and sprinkle with pepper and salt.
Features:
Salty and crisp
Cooking: others
Salt and Pepper Shrimp
Raw materials:
"Shrimp 500g, Huai salt 15g, pepper 25g, peanut oil 1000g, clean coriander 25g.
Production method:
1. Wash shrimps with clear water, first cut off whiskers and guns, remove sundries under guns, cut off claws and radial feet of shrimps, and dry them. Pepper is cut into rice grains. 2. Heat a wok with high fire, add peanut oil, heat it to 50%, soak the oil in seawater until it is 80% mature, and drain the oil together with the oil. 3. Temper the wok, add the shrimps soaked in oil and fry for a while. Stir-fry yam and auxiliary pepper until cooked, plate, pile into a mountain shape, and sprinkle coriander around. Note: Huai salt: Heat the wok with medium fire, add 500g of refined salt, stir-fry until it is hot and noisy, then leave the wok, pour in 20g of spiced powder and mix well.
Features:
The meat is tender and delicious.
Gourmet: Cantonese cuisine
Jiao Yan elbow
Raw materials:
"pork elbow 1 (about 1.5kg), vegetable oil 2kg (about 50g), cooking wine and soy sauce 15g each, pepper and aniseed 5g each, salt 7g, salt and pepper 10g, a little sugar and chicken soup 2.5kg. ..
Production method:
(1) Boil the pig's elbow thoroughly in a boiling water pot, take it out, soak it in cold water, and scrape off the dirty hair. Spread a layer of sugar on the skin and put it in a pot. Add cooking wine, soy sauce, pepper, aniseed and salt, then steam in the drawer for about 2 hours, take out the elbow and control the moisture. (2) Heat the vegetable oil to 80% heat with a frying spoon, then put it in the elbow, fry it until the skin is crisp, take it out and drain it, cut it into paper strips and put it on the plate. Salt and pepper dishes with elbows on the table.
Features:
Crispy outside and tender inside, delicious and salty.
Gourmet: Shandong cuisine
Salt and pepper bamboo shoots
Raw materials:
8- 12 bamboo shoots, 2 teaspoons of salt and pepper, 1 cloves of garlic, 1/4 teaspoons of pepper, 3 tablespoons of oil, 1/4 broccoli (shredded) and 1 tomato (cut flower).
Production method:
(1) After slaughter, remove the head and wash it, drain the water, add pepper and mix well. (2) Take off the garlic and pat it flat. (3) Heat oil, saute garlic, drain and stir-fry with shredded bamboo, fry with slow fire until both sides are golden, and drain the oil. (4) Dish with shredded broccoli, decorate with bamboo shoots and tomato flowers, and sprinkle pepper and salt evenly before eating. (5) You can also stir-fry the pepper and salt first, and then stir-fry the shredded bamboo evenly, so that it can be eaten.
Features:
The color is pleasing to the eye and the taste is delicious.
Gourmet: Zhejiang cuisine