Features: tender and delicious, with some green wheat fragrance.
The process of making five green wheat grains:
Nowadays, there is usually a dish in a spicy place that is not spicy at all, and it tastes crisp. It is not a simple seasonal vegetable, just like this dish called Wugu Qingmairen. I know corn and shrimp, but this is the first time I have seen them. It is called green wheat kernel, which was picked when the wheat was just ripe. It belongs to whole grains and is healthy. In the mouth, it has a taste obviously different from that of corn: it is fresh and delicious, with a little green wheat flavor, and the taste is quickly refreshed.
2. Green canned wheat kernels
Features: strong aroma, soft and waxy quality.
Ingredients: 250g green wheat kernels, 35g bacon, 35g sausage, 50g leek, soy sauce, sugar, chicken powder, pepper and chicken oil.
The making process of green candied barley;
1, gently knead the green wheat grains to remove the husks and awns, and fly into the water for later use.
2. Add chicken oil to the hot pot, stir-fry bacon and sausage, stir-fry green wheat kernels thoroughly, add soy sauce, sugar, chicken powder and pepper to taste, and finally sprinkle chopped leeks into the hot pot.
3. Fried green wheat kernels with wild vegetable flowers
Characteristics: Green wheat is fresh, tough and chewy. The farmhouse flavor is full, and the style of the dishes is obviously attractive.
Raw materials: green wheat kernel150g, Tujia sauce meat 50g, wild vegetable flower 50g.
Material head: Jiang Mo 5g.
Soup: Shang Tang100g.
Seasoning: cooking wine, salt, monosodium glutamate, sugar, chicken powder and scallion oil.
Production process:
1. Boil water in a pot, pour in green wheat kernels, boil for 5 minutes, then pour out, rub with your hands, and clean the remaining wheat husks with running water for later use.
2, Tujia sauce meat diced for use. (You can also cut fresh beef, marinate it, oil it, and fry it with green wheat kernels. )
3. Put oil in a hot pan, pour in Jiang Mo, air dry pork belly, cut into pieces, stir fry, add cooking wine, add wild vegetables and stir fry for a while, then add green wheat kernels and stir fry.
4. Remove from the fire, add100g soup, add seasonings: salt, monosodium glutamate, sugar and chicken essence powder, bring to a boil with high fire, stir fry quickly, add scallion oil, and put in a hot white pot.
4. Rich green wheat grains
Characteristics of rich and green wheat grains: Chinese and western knots, salad taste.
Production technology of green wheat kernels in Fu Gui:
Raw materials: 200g of green wheat kernels, 50g of corn and 50g of water chestnut, and 0/50g of potato/kloc-.
Cooking method: cut the potatoes into thin filaments, fry them in a 40% oil pan until golden brown, and take them out for later use. Add water to the pot, add green wheat grains, pour out corn and water chestnuts, mix well with rice, squeeze into small balls by hand, add fried shredded potatoes, and knead into a circle by hand. Serve.
Five: Barley cowboy bone
Characteristics of wheat kernel cowboy bone: dry and spicy.
Ingredients: cowboy bone150g. Accessories: green wheat kernels150g, American apricot slices15g, green pepper 5g, garlic slices 3g and onion slices 3g.
Seasoning: 3 grams of salt, 3 grams of chicken powder, 4 grams of soy sauce and a little sesame oil.
Making:
1, cut the cowboy bone into small pieces with the thickness of 1 cm, add 2g of salt, 3g of chicken powder, 2g of sugar, 0.5g of feed powder, a proper amount of raw powder and a little onion ginger and marinate for 2h.
2. Soak the green wheat kernels in clear water for 6 hours, steam them for 1 hour, take them out and put them in boiling water for later use (after steaming, the surface of the green wheat kernels will be a little sticky, so as to remove the scattered water and avoid sticking to the pan when frying). Light the net pot, and stir-fry the green wheat kernels until they are fragrant.
3. Bake the apricot slices in the oven at 100 degree for 3 minutes, and take them out for later use.
4. When picking vegetables, put salad oil on the pot and fry the beef bones thoroughly until both sides are golden and fragrant. Add base oil to another pan, saute garlic slices, onion slices and green peppers, add green wheat kernels and beef bones, add salt, monosodium glutamate and soy sauce, stir well, pour sesame oil out of the pan, put it in a mountain shape, and sprinkle with roasted almond slices.
Six: stir-fried green wheat kernels with wild vegetable flowers
Characteristics: Green wheat is fresh, tough and chewy. The farmhouse flavor is full, and the style of the dishes is obviously attractive.
Raw materials: green wheat kernel150g, Tujia sauce meat 50g, wild vegetable flower 50g.
Material head: Jiang Mo 5g.
Soup: Shang Tang100g.
Seasoning: cooking wine, salt, monosodium glutamate, sugar, chicken powder and scallion oil.
Production process:
1. Boil water in a pot, pour in green wheat kernels, boil for 5 minutes, then pour out, rub with your hands, and clean the remaining wheat husks with running water for later use.
2, Tujia sauce meat diced for use. (You can also cut fresh beef, marinate it, oil it, and fry it with green wheat kernels. )
3. Put oil in a hot pan, pour in Jiang Mo, air dry pork belly, cut into pieces, stir fry, add cooking wine, add wild vegetables and stir fry for a while, then add green wheat kernels and stir fry.
3. Remove from the fire, add100g soup, add seasonings: salt, monosodium glutamate, sugar and chicken essence powder, bring to a boil with high fire, stir fry quickly, add scallion oil, and put in a hot white pot.
Seven: A Village Chiang Mai Gu Ren
Ingredients: 300g of Gan Qing barley, 500g of lamb chops and 20 pieces of zongzi leaves.
Seasoning: 80g of Lee Kum Kee seafood sauce, 50g of Lee Kum Kee ribs sauce, 20g of Lee Kum Kee pork sauce, 20g of Erguotou, 2g of salt and 5g of monosodium glutamate.
Practice: soak the dried wheat kernels in warm water for 2 hours, take them out, chop the lamb chops into 4 cm long sections, put them in water to wash off the blood, control the moisture, add wheat kernels and spices, steam them in a cage for 65,438+0 hours, take them out, wrap them in zongzi, steam them in a cage for 65,438+00 minutes, and then take them out and put them on a plate.
Flavor: coarse and fine, with rich sauce.
Features: the innovation of dishes is very thoughtful, and the combination of wheat flavor and sauce flavor can remove the fishy smell of lamb chops. Hu Jingui believes that this dish evolved from glutinous rice ribs, and the combination of lamb chops and wheat kernels is relatively novel.
Eight: green wheat and orange juice jelly (dessert)
Ingredients: 50g of green wheat kernels.
Seasoning: 50g of orange juice, 0/00g of sugar/kloc-,200g of water and 3g of jelly powder.
Practice: put water, orange juice, sugar and jelly powder in the pot, add wheat kernels, stew for 1 min, take out, put a spoonful in the refrigerator, freeze for 15 min, take out and serve.
Taste: sweet and sour.
Nine: Egg yolk fire bureau green wheat kernel
Ingredients: 300 grams of green wheat kernels and 3 steamed salted egg yolks.
Seasoning: butter 1 g, cheese powder 2g, lard 1 g, salad oil10g.
Method: 1, pat the cooked wheat into a 50% hot oil pan and fry until golden brown. Remove and control the oil. Chop the salted egg yolk with a knife. If the quantity is large, stir directly with a blender. 2. Put the oil in the pan, add the salted egg yolk, butter (to increase the color and flavor), cheese powder and lard (to increase the flavor), stir fry until the sand starts, and add the fried wheat kernels and stir well.
Taste type: bright color and rich egg fragrance.
Features: This dish is made of wheat kernel and egg yolk, which is crispy and worth popularizing. When frying egg yolks in yellow oil, the heat is the key. You must use a small fire, and there can be no more oil. Hu Jingui thinks this dish is made of cheese powder and butter. It is rich in flavor, and it is an innovation to match wheat kernels with egg yolks.
Ten: the smell of green wheat and pigeons
Ingredients: green wheat kernels150g, pigeon meat (net weight) 300g, salad oil 20g.
Ingredients: celery powder, horseshoe powder and carrot powder 30g each.
Seasoning: seafood sauce10g, Taifuxian Bao10g, scallop sauce15g, soy sauce 5g, oyster sauce10g.
Practice: Chop the pigeon meat and add seasoning to marinate it. Leave the bottom oil in the pot, add the marinated pigeons, celery, carrots, horseshoes and wheat kernels, stir fry over low heat, and then take out the pot and plate.
Taste type: fresh and salty.
Tip: It is recommended to cook the wheat kernels with spiced salt water and then fry them dry, so that they will taste better.
Eleven: the golden box of green wheat and eel
Raw materials: green wheat kernels150g, fresh edamame 50g and clean eel100g.
Ingredients: 12 slices of bread (4 cm long and 2.5 cm wide) and 10 gram of chopped green onion.
Seasoning: oyster sauce10g, Pixian bean paste10g, soy sauce 5g, salt 2g, monosodium glutamate10g, sugar 5g, cooking wine10g, sesame oil 5g and broth 20g.
Practice: clean the surface of the cake, hollow it out with a knife, and the inside will be box-shaped, fry it in oil until golden brown, and take it out for later use. Cut Monopterus albus into diced dices the size of edamame, boil the water in the pot, add edamame, wheat kernel and Monopterus albus, blanch and pour out, leave the bottom oil in the pot, stir fry chopped green onion and bean paste in turn, pour the blanched raw materials, add other seasonings, stir well, pour sesame oil, and put in a fried gold box.
Taste: salty and slightly spicy.
Features: this dish boldly cuts the eel into small pieces, which is very creative when paired with wheat kernels and fried bread. It should be noted that the eel needs to be stir-fried for three minutes on a small fire to get a clear fragrance, and it cannot be simply fried.
Twelve: Cabbage and Green Wheat
Ingredients: green wheat kernels150g, pickled cabbage 50g, celery 20g.
Seasoning: 3 grams of monosodium glutamate, 2 grams of salt, 2 grams of sugar, 2 grams of chicken powder and 5 grams of sesame oil.
Practice: Dice Chinese cabbage and celery, blanch in a pot, pour out and shower, control the moisture, add wheat grains, add seasoning, and mix well to serve.
Taste type: salty with acid.
Features: It is very creative to make cold dishes with wheat kernels, and snow dishes have local flavor. In the absence of cabbage, it is suggested to add diced mustard, which will be better in color matching.
Thirteen: Jade Emperor and Green Wheat Kernel
Raw materials: 250g of green wheat kernels, 50g of dried shrimp skin (low-salty shrimp skin), and 0/0g of seaweed/kloc.
Ingredients: green pepper10g, chopped green onion10g, and 50g of raw flour.
Seasoning: seasoning salt and pepper 15g.
Methods: 1. Put seaweed in the microwave oven for 45 seconds (no need to soak, what you want is dry fragrance). Put the base oil in the pan, add the light shrimp skin when it is about 20% hot, stir-fry slowly with a little oil while frying (to avoid pasting the bottom), about 1 minute until golden brown. 2. Beat the wheat into powder and fry it in a 50% hot oil pan for 2 minutes until it turns golden yellow. Remove and control the oil. 3, leave the bottom oil in the pot, add chopped green onion and green pepper to stir fry, then pour in the fried wheat kernels, sprinkle with seasoning pepper and salt, smooth skin and seaweed, and stir well to serve.
Taste type: salt and pepper taste.
Features: This dish combines fresh wheat with seafood, with crisp taste and good creativity.
Fourteen: Shanjun Chiang Mai Rentang
Raw materials: highland barley150g, wild mushroom100g, scallion10g, salad oil15g.
Seasoning: 8 g of salt, 0/5 g of monosodium glutamate/kloc-,0/0 g of Taitai Le fresh sachet/kloc-,900 g of stock.
Practice: Leave oil in the bottom of the pot, add chopped green onion and stir-fry wheat, pour broth and wild mushrooms, add seasoning after boiling, change to medium heat for 2 minutes, and then take out the pot and plate.
Taste type: fresh and salty.
Features: Mai Renyi changed the practice of cooking porridge and added wild mushrooms to make the nutrition more easily absorbed by the human body.
Fifteen: salt and pepper green wheat grains
Highlight: Fresh green wheat grains can be eaten after eating. They are crisp, dry and delicious.
Raw materials: fresh wheat kernels100g, purslane100g, green and red peppers 5g, onion 8g.
Seasoning: white pepper powder 1 g, seasoning powder 1 g, flour 10 g, custard powder 25 g, Shuangxi brand baking powder 8 g, sesame oil 5 g, salt 4 g and broth 20 g.
Methods: 1. Wash the wheat kernels, add salt and broth and steam them in a cage for later use. Selectively cleaning Portulaca oleracea L. and draining for later use. 2. Mix flour, custard powder, baking powder, sesame oil and salt into a crisp paste for later use. 3. Heat the oil on the pot to 50% heat, fry the wheat slightly, fry the skin tightly, and then take it out. Then soak Portulaca oleracea in the crisp pulp, fry them in an oil pan until crisp, and drain the oil. 4, another pot, put a little oil, stir-fry onion rice, then add green and red pepper, wheat kernels, fried purslane, salt, flavor powder, white pepper, stir well, take the pot and plate.
Taste type: salty and slightly spicy.
Technical key: 1, wheat grains can be steamed until just cooked. 2. When frying purslane, the oil temperature should not be high, about 40%. Too high will fry purslane. Don't turn over when frying, otherwise it will be fragile and shapeless.
Features: a very good dish, suitable for summer, dry, fragrant and crisp, and it is a good dish to go with wine.
Sixteen: Roasted goose with green wheat sauce
Highlight: homemade wheat sauce is used to make old geese.
Ingredients: 1 old goose (gross weight 2800g).
Seasoning: secret sauce soup 10 kg, rapeseed oil 2000 g (actual dosage 300 g), homemade dip 50 g.
Methods: 1. Slaughter the old goose, gut it, wash it, blanch it in a boiling water pot, and remove blood stains. 2. Boil the cooked goose in the sauce soup bucket. Reduce heat and simmer for about 70 minutes. Take it out to cool, and put it in a ventilated place to dry the surface moisture. 3. Heat the pot on the fire, add rapeseed oil and heat it to 50%, add the old goose with salt water and fry for one minute until the surface turns red, then take it out. When the oil temperature is 70% hot, fry the skin in the goose, take it out and drain it, chop it up and shape it, and eat it with the dip.
Flavor: Strong sauce flavor.
Production key: the old goose should not be pickled too badly, so as not to affect the molding; You don't need to hang crispy water before frying the goose.
Self-made impregnation method
Crushing100g of cooked peanut kernels into rice grains, adding 50g of cooked sesame seeds, 20g of cumin powder, 20g of Chili powder and 0/0g of monosodium glutamate, and mixing well.
Method for making secret sauce soup
Add salad oil100g into the pot, add 800g of homemade soy sauce when it is 40% hot, stir fry, add water15kg, and add spice bags (30g of pepper, 30g of star anise15g, 30g of cinnamon, 20g of dried tangerine peel, 20g of fragrant leaves, 25g of galangal, clove/clove). Siraitia grosvenorii), onion 200g, ginger 300g, yellow wine 300g, soy sauce 300g, salt 1 00g, sugar150g, old chicken1only (the weight is about1500g), and miscellaneous bones 2000mg.
Homemade miso: This homemade miso is one of the main condiments in rural life in northern Jiangsu, and is usually made after the light summer. In recent years, some local restaurants have excavated this popular sauce. The advantage of this sauce is that it is low in cost and naturally fermented, and there is no need to add fresh seasonings such as chicken essence and monosodium glutamate. The original flavor of the sauce is very outstanding, with the smell of wheat, which can replace many high-grade sauces. The color of this sauce is black, but the dish is red and looks good.
Method: Wash 65,438+00 kilograms of wheat grains (without shelling), soak them in hot water at 40℃ for 8 hours, then cook them in a boiling water pot for 5 minutes (the standard for cooking is to crush them by hand), take them out, let them cool, put them in a pot, cover them with pumpkin leaves, and naturally ferment them in a cool place at about 25℃ for about 6 days until the wheat grains appear yellowish. Then add 80℃ hot water to the wheat flour, knead it evenly (there is not much water, so you can grasp the wheat flour by hand to make it loose naturally), spread it in a big plaque, cover it with pumpkin leaves, leave it in the shade for about 6 days (the temperature is kept at 25℃), take it out and put it in a vat, and add 5 kg of cold boiled water, 3 kg of salt and 2 kg of ginger slices (peeled and mashed ginger slices)
Note: 1. The advantage of using pumpkin leaves is that it can prevent dust from entering and ventilation, the sauce can absorb the fragrance of pumpkin leaves, and the homemade sauce can absorb dew at night. Pumpkin leaves can also be replaced by chrysanthemum leaves or straw.
2. When stirring the wheat, the temperature should not be too low, which will affect the flavor of the sauce.
3. In case of rainy weather, we should pay attention to the protection of "sauce" and never let rainwater enter the sauce jar.
4. When drying the "sauce", stir it evenly with bamboo chopsticks (don't touch raw water) every morning to ensure the uniform fermentation of the "sauce" during the drying process.
5. It is best to set it between summer (July 7th in the solar calendar and June12nd in the lunar calendar) and summer (July 23rd in the solar calendar and June 28th in the lunar calendar), so that the taste of the dishes can be corrected.
Features: The highlight of this dish is this big sauce. Goose made with this sauce has a strong flavor. Their hotel has also introduced a similar sauce, which is made of wheat flour and made of sauced duck. It is recommended to use goslings, which is easier to operate.
Seventeen: longan and green wheat porridge
Ingredients: rice
Accessories: longan and green wheat kernels.
Exercise:
1: Wash all rice and green wheat kernels, and dry longan and shell it.
2: Add water to all materials and put them in a pressure cooker. After the fire boils, it takes about half an hour to steam on a small fire. Of course, you can also cook in an ordinary pot for two hours, and the whole kitchen will have that sweet taste.