Ingredients: 500g pork ribs (middle), 30g dried plum, 5g minced onion and garlic, 2g green pepper rings.
Seasoning: 20g of Weidamei soy sauce and light soy sauce, 5g of oyster sauce and crystal sugar, 0g of Donggu soy sauce 1 0g of fresh soup100g of salad oil1kg (about 30g).
Making:
1. Cut the pork ribs into long sections, then put them in red salt water, take them out when the salt water is ripe, then fry them in an oil pan heated to 60% for a while and take them out.
2. Leave the bottom oil in the pot and heat it. Stir-fry minced shallots and garlic slices, cook Weidamei, oyster sauce, soy sauce, crystal sugar and mushroom soy sauce, add fresh soup to boil, add ribs and soaked dried prunes, bake for 5 minutes, take them out and put them in the microwave oven for 4 minutes. Put them on a plate and sprinkle with green and red pepper rings.
Red brine (4kg raw material):
Redmi 500g, star anise13g, pepper15g, cinnamon, fragrant leaves, cooking wine and Weidamei 20g each, onion and ginger 30g each, covered with water and boiled.
Boiled shrimp with shredded radish
Raw materials:
Shrimp, white radish, green radish, straw mushroom, coriander, fungus, sugar, chicken powder, onion, ginger, salt, broth.
Method:
Cleaning shrimps, absorbing water, chopping into mud, seasoning with salt and chicken powder, and making shrimp paste for later use;
Peel white radish and green radish and cut them into filaments for later use;
Heat the oil in the pan, add onion and ginger, stir-fry until fragrant, add shredded white radish, shredded green radish, straw mushroom, coriander and shredded auricularia, add broth to boil, add shrimp sauce, add salt, chicken powder and white sugar to taste.
Reasons for strong sales:
The cooked shrimp is smooth and tender, the soup is fragrant, and the shredded radish is very tasty.
Natural fragrant bone
Composition: 8 inches of bone.
Seasoning:15g light soy sauce, 6g sugar, 6g monosodium glutamate and wine.
Taste type: spicy and fragrant.
Production method:
1, inch bones are seasoned with a little soy sauce, sugar, monosodium glutamate and wine for two hours;
2. Steaming the inch bone in water, filtering out the steamed juice to be cooled, and keeping the steamed juice;
3. Burn the oil to 80% heat, fry the inch bone until the surface is golden, and drain the oil;
4. Stir-fry minced garlic, chopped red pepper and bone, add a proper amount of steamed juice, cumin powder, soy sauce, sugar and monosodium glutamate to make a juice, stir-fry until the juice is thick and sprinkle with chopped green onion.
note:
Inch bone, also called toothpick bone, is generally not available, so you can buy pig hind legs. After the exhibition (also known as the bone exhibition) comes back, it will be disposed of by itself, and the excess meat can be cut off and the curing code can be sorted out for later use.
Hand-torn homemade sauce plate fish
Ingredients: Wuchang fish 1 (about 750g).
Accessories: 20g of shredded onion, 5g of millet pepper festival and coriander festival10g, 5g of fresh pepper and dried pepper festival.
Seasoning: salt, cooking wine, ginger and onion juice, pepper, fresh soy sauce, fresh dew, chicken essence, monosodium glutamate, seafood sauce, sweet noodle sauce, ribs sauce, pepper oil and sesame oil.
Method:
2. Tear the prepared sauce fish blank into small pieces by hand, then add shredded onion, shredded onion, millet pepper festival, dried pepper festival, coriander festival and fresh pepper, add a portion of fresh soy sauce, fresh dew, chicken essence, monosodium glutamate, pepper oil and sesame oil, and mix well to serve.
Features: the fish is dry, spicy and smoky.
Piaoxiang shredded mutton
Ingredients: lamb chops and potatoes
Accessories: Sichuan-style brine, ginger rice, garlic rice, small green pepper ring, millet spicy ring, spicy sauce, Laoganma lobster sauce.
Seasoning: pepper noodles, cumin powder, chicken essence, monosodium glutamate and sugar.
Exercise:
1, chop the lamb chop into sections, put it in a basin to wash the blood, then put it in a boiling pot to fly water, then put it in a salty Sichuan-style brine pot to cook it, and then take it out and drain it for later use. Cut the potatoes into strips for later use.
2. Pour the drained lamb chops into an oil pan that is heated to 70%, fry until the color is golden, and then remove the drained oil. In addition, put the potato chips in the oil pan and coat them with grease, and take them out for later use.
3, leave the bottom oil in the pot, add ginger rice, garlic rice, small green pepper rings, millet spicy rings, spicy sauce and Laoganma lobster sauce and stir well. Stir-fry the fried lamb chops and potato chips, add chicken essence, monosodium glutamate and white sugar, sprinkle with pepper noodles and cumin powder and stir well. Pour sesame oil into the pot before taking it out, and sprinkle some chopped green onion on the plate.
Pepper tofu
Ingredients: old tofu
Accessories: Green and Red Pepper Festival, Garlic Seedling Festival
Seasoning: salt, monosodium glutamate, sugar.
Exercise:
Cut the old bean curd into thin slices with a length of 3cm, a width of 2cm and a thickness of 65,438+0cm, fry them in an oil pan until both sides are golden, then add green pepper and garlic sprout to stir-fry for fragrance, season them with salt, monosodium glutamate and sugar before taking them out, and serve them on a plate.
Diguo beef
Ingredients: sirloin (select the part with tendon skin), carrot 400g and 10 pot cake.
Seasoning: star anise, ginger and Pixian bean paste 3g each, soy sauce, pepper and onion 2g each, cinnamon 5g, salad oil100g, broth1500g and chopped green onion 4g.
Making:
1. Wash beef brisket, cut into chunks weighing about 20g, and rinse with clean water 1 hour to remove blood stains.
2. After the wok is on fire, add 50g salad oil. When it is 70% hot, add onion and ginger and stir-fry until fragrant, add brisket, stir-fry with low fire until the meat turns white, add star anise, pepper, cinnamon and bean paste, stir-fry with low fire, add broth and soy sauce, bring to a boil with high fire and stew with slow fire for 90 minutes.
3. Cut carrots into hob blocks weighing about 10g, cook them in a pot, take them out and put them in the pot.
4. Put the remaining salad oil into the pot, and when it is heated to 50% to 60%, add the ground pot cake, fry it for 3-5 minutes on low fire until it is golden, take it out and put it around the ground pot, pour the processed beef brisket into the ground pot, sprinkle with shallots, and ignite the alcohol in the pot after serving.
Cooking in pot: Mix flour like steamed bread, and add a little condensed milk to the flour to enhance the flavor of the cake. When the dough is ready, cut it into long strips and steam it in a cage.
Key: You can add a little more cinnamon when seasoning, which can remove the odor.
muttonchop
Ingredients: sirloin, sweet potato starch, salt, monosodium glutamate.
Practice: freeze the lamb loin in the freezer, then cut it into pieces with uniform thickness, put it in a basin to remove blood, and then take it out and drain it. Add sweet potato starch, salt and monosodium glutamate into the pot, mix well, then put it in a boiling pot, cook until it floats on the water and looks like a lamp nest, then take it out and put it in a soup pot, and sprinkle some chopped green onion.
Features:
The cooked meat slices are crystal clear, tender and delicious.
Sauté ed sausage with Agrocybe aegerita
Exercise:
1. Take the cleaned fat sausage head, put it in a pressure cooker, mix it with salt water made of various spices, press it on fire until it is soft and cooked, take it out, cool it and cut it into strips.
2. Put oil on a clean pot and heat it. First, fry the wild Agrocybe aegerita in water and take it out, then fry the fat sausage and pour out the oil.
3. Leave the oil at the bottom in the pot. First, add dried chili festival, lobster sauce, green pepper, Jiang Mo and minced garlic and stir-fry until fragrant.
4. Then pour in Agrocybe aegerita and pig's large intestine, add salt, sugar, soy sauce and monosodium glutamate, stir-fry until fragrant, then sprinkle with garlic sprouts and stir-fry for a while.
Features:
This dish highlights the fusion of spicy flavor and black bean flavor.
Cuizhu pork intestines
Exercise:
1, put oil in the pan, first add Jiang Mo, minced garlic, chopped green onion and millet pepper.
2. Pour in the braised pork intestines and continue to fry. Add the green pepper festival and braised bamboo shoots.
Features:
This dish is made of thick and tender bamboo shoots of Phoebe bournei as auxiliary materials. Pickled in a spiced brine pot, it is taken out and diced, and then fried with pickled pork intestines.
Zaipai pork intestines
Exercise:
1. Chop the pork chop into small pieces, cut the cleaned pork intestines into small pieces, put them in a bowl, add Jiang Mo, fermented bean paste, salt, sugar, monosodium glutamate and steamed pork rice noodles, mix well and put them in a buckle bowl.
2. Then add potatoes with mixed flavors, steam them in a cage, take them out of the turnbuckle plate and sprinkle with coriander.
Grandma fried chicken
Ingredients: 750g farm chicken, chicken offal (70g chicken gizzard, 70g chicken liver, 70g chicken intestines) and 2 chicken loins.
Seasoning: Material A (3 grams of star anise, pepper and fragrant leaves, 5 grams of nutmeg, cinnamon 15 grams), 5 grams of dried red pepper festival, chives and Haitian soy sauce, 0/5 grams of onion, ginger and garlic, 4 grams of Donggu Yipin fresh soy sauce and pepper, and cooking wine, sesame oil and garlic.
Exercise:
1. Cut the chicken into pieces, soak it in clear water for 5 minutes, drain it after removing blood.
2. Wash the pan, heat it, pour rapeseed oil on it, add onion, ginger, garlic, chili festival and material A, stir-fry until fragrant, then add chicken pieces, chicken offal and chicken loin, stir-fry for 5 minutes, pour soy sauce and soy sauce on it, add salt and stir-fry until the skin of chicken pieces is tight, cook cooking wine, add hot water to boil, turn to low heat, and add pepper and soy sauce.
Fried sea cucumber
Raw materials:
Sea cucumber slices100g, mushrooms100g, winter bamboo shoots100g, fresh meat 50g, cured meat 50g, coriander powder10g, leek pollen10g, and onion marbles10g.
Method:
1. Put the sea cucumber slices into the stock pot with chicken juice, simmer and take them out for later use.
2. Heat a little oil in a clean pot, first stir-fry ginger, garlic, bacon and fresh meat, then add mushrooms and winter bamboo shoots, stir-fry oyster sauce, salt, pepper, sugar and monosodium glutamate, pour in sea cucumber slices, sprinkle with coriander powder, leek pollen, onion marbles and millet spicy rings, stir-fry until fragrant, then pour in a little balsamic vinegar and sesame oil, and put a pot rack on the side of the plate.
Tips:
The pot stall is to put flour, eggs, chopped green onion and appropriate amount of water into the pot, stir them evenly into a paste, fry them in the pot, take them out and press them into a circle with a circular mold.