Ingredients: Pork belly without skin.
Accessories: flour, fresh soup, vegetable and bean curd, coriander festival.
Ingredients: ginger onion water, salt and pepper, green and red pepper festival, salt and chicken essence.
Making:
1, cut the skinless pork belly into large pieces, marinate it with ginger onion water, salt and pepper for 3 hours, hang a thin layer of batter one by one, fry it in an oil pan, take it out, change it into strips, and dry steam it in a cage for 20 minutes again.
2, put a little oil in the clean pot to heat up, first stir-fry a few times under the green and red pepper festival, and after adding fresh soup and putting the bean curd blocks and crispy meat strips into the pot, add salt and chicken essence to taste. When the pot is put into a bowl, sprinkle some parsley festival.
Steamed bamboo shell fish with flowers and peppers
Use scallop, delicious flavor juice and rock sugar to make a homemade flavor juice, which brings a touch of sweetness to the finished dish. The fish is tender, slightly spicy and slightly sweet.
Ingredients: bamboo shell fish 1 strip (about1000g), and 50g of towel gourd.
Seasoning: 50 grams of homemade flavor juice, 25 grams of green pepper rings, 8 grams of millet spicy rings, 5 grams of fresh pepper, 2 grams of salt and monosodium glutamate respectively.
Production process
1. Slaughter and clean the bamboo shell fish, chop off the head and tail, remove the bones to get meat, split the fish head into four pieces, change the fish bones into small pieces, cut the fish into large pieces with oblique blades, and then add egg white, cornstarch and salt to the bowl, grab and size them evenly for later use.
2. Take a long plate, first put the fish head, bones and tails into the plate to put out the prototype, steam them in a steamer for 4 minutes, take out the fish fillets with paste above the bones, and steam them for 2-3 minutes.
3. While steaming the fish, boil the bottom oil to 40% heat, stir-fry the green pepper rings, millet spicy rings and fresh pepper, stir-fry the loofah, add salt and monosodium glutamate to taste, pick out the loofah, put it on both sides of the steamed bamboo shell fish, and pour the rest of the auxiliary materials on the surface of the fish.
4. Boil the homemade flavor juice in the pot, and pour it evenly into the dish.
Homemade flavored juice
Add 5,000 grams of clean water to the pot, add light soy sauce 1000 grams, delicious juice 200 grams, crystal sugar 350 grams, scallops 100 grams, and simmer on low heat 1 hour after the fire is boiled, then turn off the fire and smash the slag.
Bullfrog with spicy black pepper
Ingredients: 600g of bullfrog, 50g of green beans and lotus root slices each150g, 50g of potatoes and red pepper pieces each, 5g of red pepper and dried pepper pieces each, and a little cooked sesame seeds.
Seasoning:
Material A (8 g of salt and monosodium glutamate, 0/0 g of yellow rice wine/kloc-,0/5 g of medium and coarse black pepper/kloc-).
Material B (salt, chicken essence and monosodium glutamate 5g each)
Small ingredients (50 grams of ginger, 30 grams of scallion, 20 grams of garlic)
60 grams of raw flour, 50 grams of red oil, 30 grams of compound bean paste, 80 grams of homemade spicy oil, 20 grams of secret bullfrog spice, salad oil 1 kg (about 80 grams).
Making:
1, the bullfrog is slaughtered and cleaned, peeled and cut into 2.5 cm square pieces, washed and dried with a dry towel.
2. Slice potatoes and rinse with water to remove starch; Slice the lotus root and cut the string beans into long strips.
3. The bullfrog is marinated for 20 minutes after being flavored with material A, and then powdered.
4. Put salad oil in the pot. When it is burned to 60% to 70% heat, add bullfrog, soak in low fire until the skin is crisp and golden, and remove the oil.
5. When the oil temperature drops to 40% heat, add potato chips, lotus root chips and green beans, fry them on low heat until they are golden and dry, and then remove and drain the oil.
6. Add homemade spicy oil into the pot, and when it is heated to 30% to 40%, add red pepper and dried pepper, stir-fry with low fire until it is fragrant, then stir-fry with small ingredients until it is fragrant, then stir-fry with replica bean paste and secret bullfrog spice, then stir-fry all the raw materials with high fire, and finally add material B for seasoning, and then take the pot and plate.
Compound bean paste:
1, 500g Pixian watercress chopped.
2. Put 300g of salad oil into the pot, and when it is 30% to 40% hot, add 25g of minced garlic and 25g of Jiang Mo to saute until fragrant, then add Pixian bean paste, stir-fry until fragrant, and leave the fire to cool.
Homemade spicy oil:
1, put 50 kg of cooked vegetable seed oil in the pot, and when it is heated to 50% heat by low fire, add 1 kg of scallion and ginger and 250 g of garlic, and boil it for about 50 minutes with medium fire, and take out the residue.
2. Then reduce the fire to low heat, add 2,500 grams of Ciba sea pepper and fry for 5 minutes, then cook 250 grams of white wine, and add spices (50 grams of cardamom and dried tangerine peel, 30 grams of fennel and kaempferia rhizome, 20 grams of cinnamon, Amomum villosum, cumin, Amomum tsaoko and fragrant leaves, respectively) when the water content of raw materials is almost dry.
3. When the raw materials are 90% dry, add 250 grams of Zanthoxylum bungeanum, stir-fry for 20 minutes with low fire, leave the fire and let the oil cool completely, then add 0/00 gram of Arnebia euchroma/kloc, soak for 2 days, and filter to get oil.
Secret bullfrog spice:
1, after mixing the spices (40g of cardamom and fennel, 20g of cardamom, rapeseed, nutmeg and tsaoko, 60g of Rhizoma Kaempferiae, Fructus Amomi, cinnamon, fragrant leaves, crushed pepper and dried tangerine peel, 80g of star anise and cumin, 50g of licorice, 30g of clove and pepper.
2. Add salad oil into the pot, and when it is 30% hot, add spice powder (the ratio of oil to spice powder is1:1), stir-fry with low fire until the fragrance is overflowing, and then let it cool off, and you can use it.
Tianbaba diving fish
Ingredients: silver carp
Accessories: egg white,
Seasoning: onion Jiang Shui, cooking wine, salt, monosodium glutamate and pepper.
Making:
1, silver carp meat, sliced into large pieces, washed away the blood, put it into a basin, add a proper amount of onion Jiang Shui, cooking wine, salt, monosodium glutamate and pepper to marinate and taste, then add egg white and water starch to grab and size.
2. Heat 50 grams of lard and 40 grams of salad oil in a pan, add 0/20 grams of pickled Chinese sauerkraut/KLOC-,80 grams of pickled pepper, 50 grams of pickled diced ginger, and 30 grams of bright red millet, stir-fry until fragrant, fry 200 grams of fish bones, rush into the broth and boil, and add a proper amount of salt, monosodium glutamate and pepper to get a delicious taste.
3. Add 400 grams of fish fillets into the original soup until white and cooked, and pour into a large bowl.
4, 70 grams of salad oil under the pot is burned to 70% heat, 25 grams of pepper is fried, and it can be poured on the dishes.
Key: when frying pepper, the oil temperature should not be too high, 70% can be, otherwise pepper will taste bitter.
Sauté ed beef in pot
Stir-fried beef is a traditional Hunan dish, but Li Ping, the director of kitchen affairs of the restaurant, changed its serving method: put beef, homemade chopped pepper, beer and coriander into small bowls, put them in red wooden boxes, bring them to the table with a cassette oven and casserole, and fry them on the spot by the waiter. Beef changes from raw to cooked, and the whole process takes only 4 minutes, which is both fast and warm. The freshly fried beef is fragrant, tender, spicy and appetizing, and can sell 35 servings every day since its launch.
Precast in advance:
1, slice the beef with the top knife, rinse the blood, pour the vegetable wine juice into the bowl and beat until the beef is completely absorbed, add salt, starch and egg white, and put it into a small white bowl for later use.
2. Put homemade chopped peppers, beer and coriander into small bowls respectively, put the above four small bowls into customized red wooden boxes, and take the dishes with a cassette oven and a casserole (with washed onion pieces in the casserole).
Field operation:
1. After serving, the waiter will fire, pour in the homemade chopped peppers and stir-fry until the spicy taste escapes.
2. Pour in the sliced beef and stir fry until it changes color.
3. Pour in beer and cover for 2 minutes.
4. After uncovering the cover, sprinkle with coriander and mix well to turn off the fire.
Black and white pepper prawns
Ingredients: Argentine red shrimp 12, 30g of soaked Tieguanyin tea, 20g of minced garlic, 20g of minced millet pepper, 3g of black pepper10g of white pepper, 2g of chicken essence and a proper amount of salad oil.
Method:
1. Cut the back of Argentine red shrimp with a knife, remove the shrimp line, and wash the head with clean water.
2. Put the soaked Tieguanyin tea into a hot oil pan and fry it, then take it out and drain it. In addition, the washed red shrimp is fried in a hot oil pan until the outer coke is tender inside, and then it is taken out and drained.
3. Heat a little oil in the pot, add minced garlic, minced millet pepper, white pepper and black pepper, stir-fry until fragrant, add fried red shrimp, add chicken essence and stir-fry evenly, and finally add fried tea leaves and stir-fry evenly to get out of the pot.
Jintang hot and sour cold pot frog
This is a bright dish in Chengdu "Temper-tempered" restaurant. This dish is mainly flavored with Dongyin Gong sauce, and the taste is further enriched by adding pickled cabbage, wild pepper, fresh citronella, tomato and lemon. The bottom of the soup is bright orange, which is mouth-watering. You may wish to try it.
Production process:
1, 750g of the cleaned frog is slaughtered, chopped into small pieces, put into a basin, add 20g of cooking wine, 8g of salt and 5g of monosodium glutamate, mix well and marinate for 2 minutes.
2. Add 20g of lard and 20g of butter to the pan and heat to 30%; add 20g of ginger and garlic slices10g; stir-fry until fragrant; add 50g of pickled cabbage, 30g of wild pepper and 20g of fresh citronella; stir-fry 50g of tomato until it turns red; add 50g of Dongyingong sauce and add1000g of broth to boil.
3. Put the pickled frog blocks into the pot, simmer for 3 minutes, then add 50g of red oil and fresh lemon slices 1 0g, add 8g of chicken essence, 8g of monosodium glutamate and 5g of salt, then cook for1min, and then take the pot out and put it into the pot.
Stewed squid with air-dried mutton
In the northwest of China, herders used to migrate, so it was inconvenient to carry fresh beef and mutton, so they made beef and sheep into dried meat, which was easy to carry and preserve. After the fresh meat is air-dried, there is no water, even the oil is lost, the muscle fiber becomes loose, and the flavor is condensed and concentrated.
Air-dried mutton is usually stewed with dried beans, dried eggplant, etc., and the practice is similar. On this basis, chefs improve it, and mix the air-dried mutton with squid, which is also dry goods. The tastes of the two different ingredients are fully integrated, and the dishes are delicious and chewy.
Production process:
1, air-dried mutton and air-dried squid are changed into sections about 7 cm long, which are soaked in water for later use.
2. Add 200 grams of salad oil to the pot and heat it to 30%. Add 50 grams of Jiang Mo, 40 grams of chopped green onion, 5 grams of bell pepper 15, and 5 grams of dried red pepper to stir fry. Add 80 grams of cooking wine, 40 grams of soy sauce, 30 grams of ribs sauce and seafood sauce, stir fry 1 minute, add broth and boil over high fire.
3. Put the cooked dried mutton, dried squid, soup and meat into a wok, collect the juice and serve.
Making air-dried mutton:
After the sheep is slaughtered, the head and hoof are removed, and the body is removed along the bone seam. There is no need to clean and debone, and the blood and bones are directly hung in a cool and ventilated place, and naturally dried for 2 months. After 20 kg of mutton is air-dried, there is about 5 kg left. When cooking, the air-dried meat will be softened by stewing or high pressure.
Technical key:
1, in order to speed up the air-drying of mutton, winter is usually chosen when making air-dried meat, when the weather is dry and cold and the northwest wind is strong, in order to prevent the fresh flavor from evaporating with the water, it must be dried with blood and bones.
2. The dried mutton and dried squid in this dish don't need to be soaked in advance, just blanch; If the dried squid is soaked in water in advance, it is easy to get sticky when pressed in the pressure cooker and lose the taste of the tendon.
Eel with vermicelli
Ingredients: 300g of boneless eel slices, 200g of water-soaked vermicelli, 50g of green pepper soaked in bullet, 30g of red pepper soaked in Erjingtiao, a little of Jiang Mo, garlic and chopped green onion.
Seasoning: salt, cooking wine, pepper, sugar, balsamic vinegar, thirteen spices powder, chicken essence, monosodium glutamate, sesame oil and pickled pepper oil.
Method:
Heat pickled pepper oil in the pot, first add Jiang Mo, garlic, bullet green pepper and red pepper soaked in Erjing Strips, stir-fry until fragrant, then stir-fry eel slices, add a proper amount of fresh soup to boil, add salt, cooking wine, pepper, sugar, balsamic vinegar, chicken essence and monosodium glutamate to taste, then add vermicelli, and when the water in the pot is almost dry, sprinkle thirteen fragrant powders and pour sesame oil.
Dadongjia roasted duck
Ingredients: about 6 kg of Beijing stuffed duck, the clean duck embryo was frozen for 48 hours in the cold storage at MINUS 15 degrees, and air-dried at 22 degrees for 20 hours.
Accessories: Shandong green onion, high-quality cucumber, white radish, heart beauty, cantaloupe and sugar.
Accessories: shredded onion is cut into strips 7 cm long and 0.2 cm square, cucumber is cut into strips 7 cm and 0.6 cm square, white radish is beautiful in heart. Hami melon is cut into 4.5 cm long and 0.5 cm square strips.
Rationing standard:
Ingredients: clean duck embryo about 4.8kg.
Accessories: shredded onion: 1.2, cucumber: 2, delicious, white radish and cantaloupe.
Seasoning: 4 portions of sweet noodle sauce, 4 portions of white sugar, 4 portions of sweet noodle sauce (used seasoning: pepper, white sugar, sesame oil).
Production: the fine roast duck is made of high-grade jujube wood and roasted at 220 degrees for 60 minutes. After roasting, the duck breast is full, golden in color and even in color, and the fat content is about 15.7%.
Technical key: the furnace temperature is adjusted to 220 degrees, and it is baked in medium fire.
Cooking method: hanging fruit and wood roast duck.
Standard container: 38*22 cm large cardboard tray.
Service requirements of dishes: hall slices (made on site), with both skin and meat, sliced into fish scales, about 108 slices, evenly packed in containers, and duck skins can be eaten with white sugar.
Features: tender outside, fragrant, crisp and refreshing, and fragrant.
Features: Beijing Roast Duck has become a world-famous delicacy. Gourmets in past dynasties have eaten Beijing Roast Duck with a lot of attention. It seems that if they don't eat like this, they can't reflect the authentic flavor. To sum up, there are four main points:
Pay attention to the season: roast duck must be eaten in the right season, and bad season will affect the taste. Taste advocates that eating roast duck in winter, spring and autumn is the best. The reason is that Beijing ducks in winter and spring are tender and tender; In autumn, the air is crisp, and the temperature and humidity are particularly suitable.
Pay attention to how to eat:
(1) Because the slices are good, the dishes are not only better in shape, but also more delicious in taste. After the roast duck is roasted, it is necessary to slice off the skin and put it on a plate for food before the duck breast collapses. At this time, the duck meat tastes crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin before it is hot, which is crispy and delicious. Then eat a slice of duck.
(2) Pieces of belt meat are thin but not broken. A duck weighing 3 kg can slice more than 108 pieces of duck meat, and the size is even, such as clove leaves, and the taste is crisp, fragrant and tender, with unique flavor.
Pay attention to seasoning: why can't roast duck be eaten directly? This is because ducks are fat, and eating them directly will be very greasy. At present, there are three main ways to eat Beijing roast duck, with different ingredients.
The first kind: use chopsticks to pick a little sweet noodle sauce, put it on the lotus leaf cake, put some roast duck slices on it, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. This is the most common way to eat.
The second type: garlic paste with soy sauce, or radish strips. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and soy sauce to eat, which adds a touch of spicy taste and a more unique flavor.
The third kind: Some customers don't like to eat onions and garlic, but they like to eat crispy duck skin dipped in fine sugar. This way of eating is especially suitable for ladies and children. It is understood that eating roast duck is also nutritious. According to Wang Shirong, general manager of Chengdu Rongcheng Harbor, a China culinary master, roast duck is often eaten together with scallion, garlic, cucumber strips, etc., which not only can balance acid and alkali, but also vitamin C and dietary fiber in these foods can reduce cholesterol and increase fibrous protein dissolving activity, and help digestion. The first seasoning method is now the most commonly used, in which the sweet noodle sauce used is produced by Beijing "Liubiju", otherwise the taste will not be regarded as authentic.
Pay attention to accompanying food: there are two kinds of accompanying food commonly used to eat roast duck, one is lotus leaf cake; One is hollow sesame seed cake. You can peel off two pieces of lotus leaf cake, spread sweet noodle sauce on each piece, then add onion, cucumber strips, (or green radish strips) and roast duck slices, or spread garlic paste, soy sauce, cucumber strips (or green radish strips), and then clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant also prepared a kind of millet porridge cooked with barley rice and red beans all the year round. This kind of millet porridge is beautiful in color, smooth and refreshing. Drinking a small bowl of this special millet porridge after eating roast duck will definitely bring you a great sense of comfort.
The characteristics of Dadongjia roast duck are: less fat, and the fat content is much lower than that of traditional roast duck.
Xiangmang veal steak
This dish is innovative on the basis of western-style black pepper steak. The finished dish is fresh and not greasy. The tender and smooth mouth of beef is combined with the sweet and waxy freshness of mango, which is less greasy and more refreshing. It is deeply loved by young diners.
Ingredients: fine steak/KOOC-0/50g fresh mango/KOOC-0/50g asparagus 50g onion slices, 50g garlic slices, 3g black pepper juice/KOOC-0/0ml wet starch/KOOC-0/0g salad oil 30ml.
Method:
1, cut the fine steak into 2.5 cm square pieces, put it in salad oil that is heated to 40% to 50%, lubricate it with low heat, and then take it out and drain it.
2. After the fresh mango is peeled and pitted, the pulp is cut into 3 cm square pieces; Cut asparagus into 5cm long pieces, put it in the pan and oil it 10 second, then take it out.
3. Add salad oil into the pan. When it is heated to 50%, stir-fry onion slices and garlic slices, add the steaks and asparagus slices that have slipped through the oil, season with salt, chicken essence and black pepper juice, thicken with wet starch, add mango slices, and stir-fry evenly.
Stir-fried goose breast
Ingredients: 200g of goose breast.
Seasoning: 5 grams of crispy fried powder, material A (5 grams of minced garlic and Jiang Mo, 6 grams of shredded onion), 40 grams of spicy crisp, material B (4 grams of salt and monosodium glutamate, 3 grams of chicken powder), salad oil 1 kg (about 50 grams).
Making:
1, thaw the goose breast, pat the crispy fried powder, fry it in a 60% hot oil pan until golden brown, and take it out.
2. Leave the bottom oil in the pan to heat up, stir-fry the A material with low fire, stir-fry the fried goose breast and spicy crisp with medium fire, stir-fry the B material with low fire, and stir-fry until fragrant, and then take it out of the pan and put it on a plate.
Spicy crackling pork knuckle
Ingredients: 2 pork hands, spicy crispy150g, peanuts100g, minced garlic 20g, sesame10g, and chives 5g.
Seasoning: dry starch 1 00g, crispy paste, salt, chicken essence and salad oil, white brine1pot.
Method:
1, chop the pig's hand into 8 pieces, marinate it in a white brine pot until it is soft and cooked, turn off the fire and continue to soak it until it is fully flavored, then take it out and drain the soup for later use.
2. Sprinkle a layer of dry starch on the pork knuckles, hang the crispy paste evenly and put it in an oil pan that is burned to 60% heat. When the skin is crispy, take it out for later use.
3, leave a small amount of oil in the pot to heat, first put in the minced garlic and saute, and after adding the pig's hand and the rest of the raw materials, you can put it on the plate and serve it.
Finger food spicy mutton hoof
Raw materials: sheep's hoof 1 kg, 30g of dried pepper, 0g of pepper10g, and a little of coriander leaves.
Seasoning: 300 grams of brine, 5 grams of salt and monosodium glutamate, 20 grams of Pixian bean paste, 50 grams of 52-degree Jianzhuang liquor, 30 grams of salad oil and 50 grams of red oil.
Making:
1, wash the sheep's hoof, put it in boiling water with onion and ginger, simmer for 10 minutes (twice), take it out, and cut it into pieces weighing about100g.
2. Put 30g of salad oil into the pot, and when it is 70% hot, add 20g of dried chili, pepper and bean paste to stir-fry with low fire, add mutton hoof, spray white wine, add brine, salt, monosodium glutamate and clear water, and bring to a boil (without mutton hoof), then pour the pot into a pressure cooker and bring to a boil with high fire, and take it out.
3. Retreat the meat on the sheep's hoof while it is hot, exposing the bones about half a finger long, wrapping the exposed bones with tin foil, and putting the minced meat together.
3. Add 50 grams of red oil to the pot. When it is 70% hot, add dried chili 10 gram and stir-fry until fragrant. Pour it on the sheep's hoof, and sprinkle with fragrant leaves.
Special chicken
Ingredients: domestic hen about1500g, green onion100g.
Seasoning: 25g of soy sauce, 5g of soy sauce, 50g of cooking wine, 3g of monosodium glutamate, 3g of chicken powder, 2g of salt, 5g of star anise powder 1 g, 5g of kaempferia kaempferia powder (i.e. galangal powder), 2g of pepper, 50g of tin foil 1 piece, and 50g of compound oil.
Production process
1, blanch the chicken with boiling water after slaughter, remove the internal organs after laparotomy, cut it into 3cm square pieces after cleaning, and marinate it with soy sauce, soy sauce, salt, cooking wine, chicken powder, monosodium glutamate, pepper, star anise powder and kaempferol powder15min; After cleaning, change the knife to grow into 8 cm segments and cut into thick shreds.
2. Spread the tin foil on the iron plate, put the chopped Beijing onion, pour the compound oil, and then put the pickled chicken pieces.
3. Fold the tin foil into a rectangle, with each side folded into 0.5 cm, and fold it in repeatedly for three times, crimping and compacting.
4. Put the iron plate and tin ladle on medium fire until the tin ladle begins to expand, that is, turn to low fire until the chicken is cooked and the tin ladle becomes big bubbles (* * * meter heating 15 minutes).
Features: the chicken is tender and the onion and ginger are full of flavor.
Remarks: Preparation of compound oil:
Ingredients: 300g of Beijing onion, 400g of onion, 50g of fragrant leaves, 0/00g of coriander/kloc, 2500g of peanut oil, 20g of onion and 20g of ginger slices.
Making:
1, Beijing onion cutting blade; Onion is cut into thick shreds; Wash coriander and set aside.
2. Put peanut oil into the pot, and when it is heated to 30%, add sliced scallions, shredded onions, fragrant leaves, parsley, scallions and ginger to keep the oil temperature within 40%, simmer for 30 minutes, then take out of the pot and filter.
Braised spicy Chinese mitten crab in oil
Raw materials: 6 hairy crabs, thirteen spices 1 0g, 30g of dried chili festival, fragrant leaves10g, tsaoko1piece, fennel10g, bean paste10g, chilli sauce/kloc-0.
Method:
2. Heat the oil in the pan, add thirteen spices, dried Chili festival, fragrant leaves, Amomum tsao-ko and fennel, then add ginger, bean paste and spicy sauce to stir-fry the fragrance, add fried hairy crabs, cook cooking wine and fresh soup until the juice is collected, add chicken essence to taste, sprinkle with chopped green onion and garnish.
Bullfrog wrapped in paper
Ingredients: 500g bullfrog, 0/00g onion/kloc.
Seasoning: 2g of salt, 50g of black bean paste, 2g of monosodium glutamate, 2g of chicken powder, 6g of cooking wine10g, 6g of pepper, 30g of compound oil and 2 sheets of tin foil.
Production process
1, the bullfrog is slaughtered, peeled, washed and cut into 2 cm square pieces; After peeling the onion, wash it, change the knife and cut it into thick silk with a length of 5 cm and a width of 0.8 cm.
2. Marinate the bullfrog with salt, black bean paste, cooking wine, monosodium glutamate, chicken powder and pepper 10 minute.
3. Spread the tin foil on the iron plate, put the shredded onion, pour the compound oil, and then put the pickled bullfrog on it. 4. Fold the tin foil into a circle, curl it and compact it.
5. Put the iron plate and tin ladle on medium fire until the tin ladle begins to expand, that is, turn to low fire until the bullfrog is cooked and the bubbles expand (* * * heating is 10 minute).
6, the knife can be eaten by opening the bubble.
Features: the meat of bullfrog is fresh and tender, and it tastes spicy, sweet and fragrant with black bean paste.
Remarks: To make the black bean paste: 500g of black bean paste, oyster sauce150g, minced garlic100g, 50g of dried tangerine peel, 80g of pickled pepper, 50g of soy sauce150g, 30g of sesame paste and 0g of yellow rice wine100g.
Hu San Niang GUI Hua sweet and sour sparerib
Chop the pork chop into sections, add salt, onion, ginger slices and mash into a bowl and mix well. After pickling, put it in a 60% hot oil pan and fry it until golden brown, then take it out and drain it for later use.
Leave the bottom oil in the pot, add tomato sauce and stir-fry well, then add the spareribs, add appropriate amount of water, add osmanthus juice, osmanthus sugar, sugar color, apple vinegar, carved flowers, salt and red vinegar, simmer until the juice is thick and the spareribs are deboned, then pour in a little Baoning vinegar, and take the pot and plate to cool for later use. Put the ribs in a plate with shredded onion and sprinkle with a little dried osmanthus to serve.
Special shrimp wrapped in paper
Ingredients: 400g prawn, 0/00g shallot/kloc.
Seasoning: 2 grams of salt, 60 grams of milk, 5 grams of pepper, 3 grams of chicken powder, 3 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of compound oil, and tin foil 1 piece.
Production process
1, prawns draw a knife from the back and draw off the sand line; Wash shallots and cut them into 3 cm segments.
2. Marinate prawns with salt, milk, chicken powder, monosodium glutamate, cooking wine and pepper 10 minute.
3. Spread the tin foil on the iron plate, put the shallots, pour the compound oil on it, then put the pickled prawns, fold the tin foil into a fan shape, and curl and compact.
4. Heat the iron plate and tin ladle on medium fire until it begins to expand, that is, turn to low fire until the tin ladle expands into big bubbles (heating is 8 minutes in * * *).
Features: Prawn has a rich milk flavor.
Remarks: To make a copy of Nanru milk: put Nanru milk150g, peanut butter10g, sesame sauce10g, tomato juice 20g, seafood sauce10g, American fresh soy sauce 5g and monosodium glutamate10g into a bowl.
Piaoxiang sparerib
Ingredients: 200 grams of dry pork chops.
Accessories: 300g onion, 5g coriander, 0/0g rose sufu/kloc-,20g green and red millet pepper, and tinfoil.
Seasoning: 5g of rose wine, 0g of barbecued pork sauce10g, 10g of bean paste10g, 50g of ginger, 50g of garlic, 5g of rosemary, 5g of cumin, 0g of oyster sauce10g, 3g of delicious rice wine10g of cooking wine.
Production process: chop the ribs into pieces of about 8 cm, remove the blood, add ginger, onion, rosemary, salt and rose wine to taste; Heat the oil in the pot, fry the marinated ribs until golden brown, and take them out for later use; Leave the bottom oil in the pan, saute ginger, garlic and green pepper, add rose sufu, Meijixian, cumin, rose dew, barbecued pork sauce, bean paste, cooking wine, white sugar and soy sauce, stir-fry the ribs, add chicken juice, cover the lid, boil over medium heat, collect the juice over high fire, wrap it in tin foil, and use it in the oven./kloc-
Fresh pepper yak paw
Ingredients: 300g cooked yak paw.
Accessories: 8 grams of minced garlic, 8 grams of minced millet pepper and 6 grams of minced coriander.
Seasoning: salt 1 g, monosodium glutamate 1 g, chicken essence 2g, soy sauce 3ml, fresh soy sauce 3ml, spicy fresh dew 3ml, balsamic vinegar 2ml, rattan pepper oil 5ml, millet pepper oil 20ml.
Method:
1, slice the cooked yak's paw.
2. Put minced garlic, minced millet pepper, minced coriander, salt, monosodium glutamate, chicken essence, soy sauce, fresh soy sauce, spicy fresh dew and balsamic vinegar in a vegetable mixing basin and mix well, then add rattan pepper oil and millet pepper oil and mix well to obtain fresh pepper flavor.
3. Put the yak palm slices in the vegetable mixing basin, mix them well with the fresh pepper flavor, and add a little minced coriander and minced millet pepper when serving.
Description:
1, Xiaomi pepper oil is made by taking Xiaomi pepper and ginger into the pot and refining them with salad oil.
2. When cooking yak's paw, add ginger, onion, celery, coriander, pepper and pepper to remove its odor.
Crispy bamboo shoots in chicken sauce
Ingredients: crispy bamboo shoots in chicken sauce 1 bag, 6 shrimps, mint leaves 1 piece.
Accessories: old chicken leg 1 piece, 50 grams of Jinhua ham, 30 grams of pumpkin paste (steamed pumpkin, mashed with juicer)
Practice:
1, boil water in a pot, put bamboo shoots and cook for 3-5 minutes to remove astringency and oxalic acid, remove and drain.
2. Add thick chicken soup, chicken leg and ham to the pot and cook for 10 minute until the soup turns white and thick.
3. Add bamboo shoots, reduce the heat, season with salt, cover the pot and stew for 10 minutes until it tastes good.
4. Fly the shrimps into the water for later use.
5. Pick out the chicken legs and ham, put the crispy bamboo shoots into the pot, add the thick chicken soup, pumpkin paste and shrimp, cook for 2 minutes, put them out of the pot and garnish with mint leaves.
Roasted crucian carp with fresh pepper
Fresh pepper sauce
Clean fresh green millet pepper, Vitex negundo L. var. negundo L. var. negundo L. and Zanthoxylum L. var. negundo L. respectively, and put them into a cooking machine according to the ratio of1:1:and smash them into powder.
Heat 500 grams of mixed oil under the pot, add 250 grams of minced garlic and Jiang Mo 100 grams to fry until fragrant, add 700 grams of minced pork belly to fry until cooked, add minced green pepper 1.5 kilograms to stir fry over medium heat to remove water vapor, turn to low heat to stir fry until soft, sprinkle with spice powder 15 grams, and add seafood. Stir-fry for 5 minutes on low heat, sprinkle with pickled mustard tuber150g, onion100g, and diced lobster sauce100g, and serve. When frying sauce, you should pay attention to the fact that ginger and garlic must be fried, and fresh pepper should not be fried too hard, otherwise it will be fried "dead", and the taste will be too soft and the umami flavor will disappear.
Production process:
1, two crucian carp (about1000g) were slaughtered, and the scales were scraped, and the abdomen was cut open to remove the internal organs, and a knife was punched in the meat and put in a tray.
2, 50 grams of onion segments, 20 grams of ginger slices and 200 grams of purified water into a cooking machine and smashed into onion Jiang Shui, poured into a tray filled with crucian carp, sprinkled with a little salt and monosodium glutamate, rubbed evenly and marinated for 20 minutes.
3. Put the marinated crucian carp in a dish and steam it in a steamer for 7 minutes until cooked.
4. Put a piece of barbecue paper in the baking tray, pad onion shreds, and place steamed crucian carp.
5. Heat the oil in the bottom of the pan, add a little green pepper to fry until fragrant, add homemade fresh pepper sauce110g, stir-fry evenly, add a little cumin powder, spiced powder and pepper powder, cover the crucian carp, and sprinkle with coriander to serve.
Stuffed eggplant
Ingredients: eggplant, pork stuffing, tomato, coriander, starch, spiced powder, salt, soy sauce.
method of work
1, add allspice powder, salt, starch and light soy sauce into the meat stuffing, stir, and then marinate for 15 minutes;
2. During the pickling process, cut the eggplant into sections and then split it in two;
3. Then the oblique knife of the eggplant body cuts out arc pits;
4. Sprinkle a layer of starch in the pit (to prevent the meat stuffing from falling out in the later process), and then brew the marinated meat stuffing into the pit;
5. Heat hot oil in the pot, add eggplant, fry until golden, turn it over to the back, and then take it out for later use;
6, the bottom oil is left in the pot, add onion, ginger and garlic to saute, then add seasonings such as oyster sauce, and then put the prepared eggplant into the pot. Add a proper amount of water to cook the eggplant. When the juice is collected in the fire, add diced tomatoes and leeks;
7. After the juice is collected, put it on the plate and serve it.