Current location - Recipe Complete Network - Fat reduction meal recipes - Practice and Formula of Clear Soup casserole powder
Practice and Formula of Clear Soup casserole powder
Practice of crossing the bridge rice noodles

Gourmet: Yunnan cuisine

Raw materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Method:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Spicy hot pot

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I took a look. There may be a dozen or twenty kinds. The selected materials are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start!

Stew the bottom of the pot with sesame seeds

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

Method:

Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide ginger and garlic into 5 pots-add water (preferably bone soup).

Rib casserole soup Ingredients: ribs (big ribs) 100g lotus root 75g.

Composition:

Seasoning: salt 3g monosodium glutamate 2g cooking wine 5g peanut oil 10g ginger 3g each.

1. Wash and drain the ribs;

2. scrape the lotus root, mash it with a knife, and then cut it into small pieces;

3. Heat the frying spoon, add a little oil, add ginger and stir-fry, then add ribs, lotus root, refined salt and cooking wine and stir-fry for a while;

4. Put a proper amount of water into the casserole, then move the fried ribs and lotus roots into the casserole and boil them over medium heat, then stew them over slow fire until the ribs are cooked and rotten, and add seasonings.