Recipes for classic restaurant dishes

Many people usually like to go out to restaurants for classic restaurant recipes. As the pressure of life continues to increase, more and more young people like it. Went out with some friends to have some drinks and relieve stress. Take a look at the recipes and related information of the hotel’s classic dishes below. Restaurant classic dish recipe 1

1. Twice-cooked pork

Ingredients: pork belly, green pepper, garlic, bean paste, stock, salt, sugar, oil

Method:

1. Wash the meat, boil the whole piece in cold water for 20 minutes, take it out, cut it into thin slices after cooling and set aside;

2. Green peppers Wash, remove stems and seeds, and cut into 3 cm square pieces;

3. Peel off the dry skin of the green garlic and cut into sections;

4. Add oil to the wok and pour it first Add the meat slices and stir-fry until the fat part shrinks, then add the green pepper and stir-fry for a few times before removing it;

5. Use the remaining oil in the pot to stir-fry the spicy bean paste until fragrant, add stock and sugar and stir-fry Mix evenly;

6. Pour back the meat slices and green peppers and stir-fry together;

7. Add green garlic and stir-fry together before putting it in the pot. When the aroma comes out, you can serve it on a plate.

2. Mapo Tofu

Ingredients: tofu, salt, oil, bean paste, pepper powder, chopped green onion, tempeh

Method:

1. Cut the tofu into small pieces and set aside. Sprinkle a little salt on the minced meat and pour an appropriate amount of cooking wine to marinate for later use;

2. Pour water into the pot and sprinkle a little salt on it. Boil, add tofu cubes, and blanch the water to make the tofu tender and refreshing;

3. Pour an appropriate amount of cooking oil into the pot. When the oil temperature is about 60% hot, add the meat filling. Stir-fry over medium heat;

4. Stir-fry the meat filling until it changes color, add 2 tablespoons of red oil bean paste;

5. Stir-fry the red oil, add chopped green onion and tempeh, Stir-fry the pot; pour hot water;

6. Add the tofu cubes that have been blanched before, cover the pot and cook over medium-low heat for 3 or 4 minutes. If there is too much water, use high heat to reduce the juice and thicken the sauce. Sprinkle appropriate amount of pepper powder.

3. Boiled pork slices

Method:

1. Cut the lean meat into about 5 cm long, 2. 5 cm wide and 0.3 cm thick (just a rough estimate, no need to strictly measure, in short a thinner one is better). If you find it difficult to cut, you can put the meat in the freezer to freeze for a while, then slice it when the meat is a little hard. Use starch, cooking wine, salt and a small amount of water to mix the meat and marinate it for later use;

2. Wash the vegetables, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions. Cut the green onion into segments; cut the dried chili pepper into sections with scissors and set aside; chop the Pixian bean paste and set aside;

3. Pour 30 grams of oil into the wok, add the dried chili pepper segments and Sichuan peppercorns and set aside. Fry until brownish red, take out and set aside;

4. Turn up the heat, add the green onions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a large bowl and set aside ;

5. Heat the pot, then pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges;

6. Add broth and cook Boil;

7. Put the marinated meat slices into the pot, spread them with chopsticks, and when the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence, and sugar to taste;

8. Pour the meat slices and soup into a large bowl lined with cabbage;

9. Chop the pre-fried dried chili peppers and Sichuan peppercorns, sprinkle them on the meat slices, and sprinkle the minced garlic evenly. On the meat slices;

10. Wash and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly on the meat slices;

　4. Kung Pao Chicken

Ingredients: chicken breast, water starch, cucumber, green onion, dried chili pepper, light soy sauce, vinegar, salt, sugar, cooking wine, oil , peanuts

Method:

1. Cut chicken breast into cubes, add light soy sauce, salt, cooking wine to taste, and mix with water starch;

2. Cucumber Dice and cut green onions into small pieces, cut off both ends of dried chili peppers, and remove chili seeds;

3. Add soy sauce, vinegar, salt, white sugar and cooking wine in a small bowl, mix evenly to make a seasoning Sauce;

4. Leave the bottom oil in the pot, heat it up, add the Sichuan peppercorns and dried chili peppers, stir-fry over low heat until fragrant, then add the green onions;

5. Add diced chicken, add 1 tablespoon of cooking wine, and stir-fry until the chicken changes color;

6. Finally add the sauce, then add diced cucumbers and cooked peanuts, stir-fry evenly, and thicken with water starch. That’s it.

5. Maoxuewang

Ingredients: 200 grams of duck blood, 150 grams of tripe, 60 grams of celery, 60 grams of garlic sprouts, and 60 grams of eel segments grams, 15 grams of dried sea pepper

Seasoning: 2 grams of salt, 6 grams of MSG, 4 grams of chicken essence, 1 gram of pepper, 4 grams of Maggi fresh soy sauce, 10 grams of bean paste, 20 grams of pepper oil, spicy 35 grams of sea pepper oil, 25 grams each of ginger, rice and chopped green onion

Method:

1. Boil duck blood and eel and set aside. Boil water in a pot, boil various accessories, and boil Water bottom.

2. Put the red soup in the pot, add various accessories, add the water soybean powder, put the pepper oil and sesame oil on the plate, and top with the spicy sea pepper oil.

Features:

Duck blood is tender and refreshing, with a strong spicy flavor.

Tips: The flavor should be strong, the duck blood should be hot, and the spicy taste should be strong. Restaurant classic dish recipe 2

Ground pot chicken

Ingredients: Farmhouse chicken (choose 3 to 5 pounds gross weight) 1, 100 grams of dried yuba, 100 grams of fresh beans, 30 grams of red pepper, 50 grams of garlic, 20 grams of ginger, 15 grams of green onions, 20 grams of Sichuan peppercorns, 50 grams of dried chili peppers (cut into sections), and 40 grams of secret spice powder.

Seasonings: 8 grams of salt, 10 grams of MSG, 100 grams of soybean paste, 20 grams of hot sauce, 15 grams of hoisin sauce, 3 grams of oyster sauce, 5 grams of black pepper, 75 each of lard and salad oil grams, 1 kilogram of broth.

Preparation:

1. Put the dried yuba into a 50% hot oil pan and fry over low heat until it bubbles and becomes golden brown. Remove and cut into inch-sized pieces and soak in cold water until soft. . Also blanch the beans in oil and set aside.

2. Kill and wash the chicken, chop into pieces and blanch.

3. Add 150 grams of lard and salad oil to the pot. Heat it up and fry the garlic until golden brown. Then add 40 grams of peppercorns, chili peppers, secret spice powder, scallions, and ginger. Stir-fry until fragrant, then add soybean paste, spicy bean paste, hoisin sauce and chicken pieces or stir-fry for 1 minute. Add stock, yuba and remaining seasonings and simmer for about 1 hour until cooked. Add beans over high heat to reduce juice.

4. Then place the ground pot buns around the pot and serve.

Features: Outstanding farmhouse flavor, chicken tendon flavor, and rich sauce flavor.

How to make ground pot steamed buns: Add 200 grams of flour and 5 grams of baking powder to an appropriate amount of water to form a dough. Knead evenly, then roll into strips, cut into small pieces, and put into an electric baking pan. Fry until golden brown or steam in a steamer until cooked. Key points:

1. When frying the chicken nuggets, do not use too high a heat, otherwise it will be easy to overcook them, and the flavor will not be easily absorbed after stewing them.

2. This dish does not thicken the soup. The purpose of adding oyster sauce is to make the soup thicker, so thickening is omitted and the taste is better.

Donkey Meat in Fragrant Turtle Sauce

This dish combines wild soft-shell turtle and donkey meat. The two nourishing ingredients are mixed and matched. The main theme is nourishing and is particularly popular. . The seasoning is very distinctive. A large amount of vegetable raw materials are added to cook, which relieves the peculiar smell of the ingredients and makes the soup softer. This dish can be made ahead of time in large batches and simply heated before serving.

Main ingredients: 500g donkey meat, 400g soft-shell turtle.

Seasoning:

Ingredient A (5g salt, 8g MSG, 20g sugar, 800g stock, 15g each chicken essence and dark soy sauce)

Ingredients B (10 grams of star anise, 15 grams of dried chilies, 5 grams of cinnamon, 100 grams of crown bean paste, 20 grams of Jingsha sauce)

Ingredients C (50 grams of onions, ginger, carrots, dried onions, 20 grams each of celery and 30 grams of green onions)

80 grams of salad oil.

Method:

1. Chop the donkey meat and soft-shell turtle into large pieces, blanch them in a boiling water pot, and remove the water.

2. Heat the salad oil in the pot, add ingredient C and stir-fry until fragrant, add ingredient B and continue to stir-fry, add the ingredients chopped in advance, add ingredient A, and bring to a boil over high heat. Simmer over low heat for 60 minutes.

Production key: soft-shell turtle and donkey meat must be cleaned during initial processing, and the water vapor in the donkey meat must be completely discharged when stir-frying.

Beef Temptation

38 yuan a serving, who wouldn’t like this beef dish! Although we chose domestic beef, we adopted a new method in the sizing process, which not only gave this dish a rich and fresh flavor of beef, but also tasted particularly tender and juicy, basically the same as the taste of imported beef after cooking. same.

Ingredients: 250g beef tenderloin

Seasoning: 25g beef blood, 3g each salt and MSG, 10g each cornstarch, butter and egg liquid, 1 salad oil Kilogram (approximately 50 grams consumed), 15 grams of minced garlic, ingredient A (10 grams of Lee Kum Kee black pepper juice, 5 grams each of rice wine and water, 2 grams of chicken powder and mix thoroughly)

Production:

1. Cut the beef tenderloin into 2 or 5 cm square pieces, put them into a basin, add salt and MSG and stir evenly. Then add 50 grams of blood water and water, stir evenly in one direction, seal it with plastic wrap and put it away. Refrigerate in the refrigerator for 2 hours, take out the beef, add the egg liquid and stir evenly, then add the cornstarch and mix well, then pour in 3 grams of salad oil, continue to seal with plastic wrap and put it in the refrigerator for 2 hours.

2. Put salad oil in the pot and heat it until it is 50% hot. Add beef cubes and fry over high heat until a crust forms on the surface. Remove and control the oil. When the oil temperature rises to 60% hot, Add beef and fry quickly for 30 seconds, remove and control oil.

3. Put the butter in the pot, simmer it and add the garlic paste and saute until fragrant, then add the mixed ingredients A and beef, stir-fry evenly over high heat, and put it on the plate directly without thickening.

Hot belly

Ingredients: 400 grams of pork belly.

Excipients: 50 grams of water blue tablets, 30 grams of water fungus, and 20 grams of fungus.

Seasoning: 50 grams of lard oil, 3 grams of refined salt, 15 grams of cooking wine, 30 grams of soy flour, 10 grams of ginger, 10 grams of garlic, 15 grams of green onions, 10 grams of pickled pepper, 2 grams of pepper, 1g MSG, 35g fresh soup.

Preparation:

1. Wash the belly and remove all the fat and tendons, cut it into diamond-shaped pieces with a side length of about 2 cm;

2. Mix orchid slices and mushroom slices into slices;

3. Mix refined salt, monosodium glutamate, pepper, water bean powder, and fresh soup into gravy;

4. Place a wok On a high fire, add pork oil and heat it to about 200°. Add refined salt, cooking wine and soybean flour to the belly, mix well, stir-fry in the pot, stir-fry the loose seeds, and quickly add the orchid slices, mushrooms, fungus, ginger, Onions, garlic. Soak the chili peppers and stir-fry them evenly, add the gravy, stir well and put on a plate.

Tips:

1. Pork belly - also known as pig stomach. It is the stomach of a pig in the family Suidae. Pork tripe contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effect of replenishing deficiency and strengthening the spleen and stomach;

2. Hot tripe is a traditional famous dish in Sichuan cuisine , it is famous for its traditional characteristics of Sichuan cuisine: small frying and stir-frying. It has beautiful color and shape, firm juice and bright oil, crisp and tender texture, salty and slightly spicy.

Taro frog

Ingredients: 2 frogs (about 400g), 300g peeled taro, 100g green and red pepper rings , 20 grams of green onion section, a little each of minced pickled pepper and garlic.

Seasoning: appropriate amounts of salt, cooking wine, spicy fresh dew, MSG, fresh soup, red potato starch, wet cornstarch, sesame oil, and vegetable oil.

Preparation method:

1. After killing the beautiful frog, chop it into small pieces and put it in a basin. Add cooking wine and a little salt and marinate for 10 minutes, then add red potato starch and mix. Mix well, put in 60% hot oil and fry until eighty cooked, then pour out and drain the oil.

2. Add appropriate amount of salt to the peeled taro bowl, steam it in a basket and take it out.

3. Put oil in a clean pot and cook until cooked. Add in the minced pickled peppers, green and red pepper rings, garlic and green onions and stir-fry until fragrant. Add an appropriate amount of fresh soup and bring to a boil. Add the frog cubes and Add salt, monosodium glutamate and spicy fresh dew to the taro, cook over low heat until the flavor becomes fragrant, use wet corn starch to collect the juice and drizzle a little sesame oil, remove from the pot, plate and serve. Restaurant Classic Dishes Recipe 3

NO.1 Drunkard’s Peanuts

When an old drunkard drinks, an indispensable dish is Drunkard’s Peanuts. A portion of Drunkard's Peanuts in a hotel usually costs no more than 8 yuan. The peanuts are small in size and large in quantity, so you may not finish them until the end. For friends who often drink and eat, don’t forget to order this dish when you go to a restaurant.

NO.2 Vinegar potato shreds

Potatoes are an ingredient that can be seen all year round. We all know that raw potatoes in supermarkets only cost 90 cents per pound, and To make an authentic vinegar-sweet potato shreds in a restaurant, you only need one yellow-skinned potato. The raw materials are not expensive, so restaurants generally don't sell this dish at a particularly expensive price. In our fourth-tier cities, a serving of authentic vinegar-sweet potato shreds only costs ten yuan. So when you go to a restaurant to eat, don’t forget to order this dish to go with your drinks.

NO.3 Boiling Fish Hot Pot

Small restaurants like Boiling Fish Hot Pot have appeared in many places. A small pot of boiled fish is only about 58 yuan, and you can grab the hot-boiled vegetables and staple food inside as you like. It can feed two to four people, and the boiled fish at 58 yuan is really not expensive. Don’t forget to order this dish as an accompaniment. Especially in this cold autumn and winter season, it is more suitable for drinking friends.

NO.4 Green onion mixed with tofu

Green onion mixed with tofu is also a common dish to go with wine, and this dish is perfect for clearing the mouth.

Tofu mixed with spring onions is only 8 yuan a serving in many restaurants, so when you go to a restaurant to order, don’t forget to order tofu mixed with spring onions.

NO.5 Cold Shredded Tofu

Cold Shredded Tofu can be said to be a relatively common home-cooked dish! Generally, restaurants have cold shredded tofu, which is a cold dish. The cost of this cold dish is no more than three yuan, and the most it sells in restaurants is nine yuan. So when you go to a restaurant to have a drink or a meal, you can also order some of this dish to go with the wine. Economical, delicious, and satisfying to satisfy your cravings.

NO.6 Stir-fried meat with green onions

Meat is very cheap now, and many restaurants like to sell meat and vegetables to make money. Stir-fried pork with green onions usually costs 18 yuan a serving in restaurants. For those who like to eat meat and drink alcohol. Stir-fried pork with green onions is also a cheap dish to go with drinks.