Jintang yellow river fish

Ingredients: Yellow River Fish

Accessories: vinegar, wet starch

Seasoning: salt, yellow wine, sugar, chopped green onion, ginger juice and green pepper.

Exercise:

1, first take out the internal organs and wash the fish.

2. Put water in the pot, bring the fire to a boil, put the fish in and cover the pot. When the water in the pot boils again, open the lid, remove the floating foam, turn the wok, continue to cook with high fire, and cook for about 5 minutes before and after, gently prick it with chopsticks, and take out the fish if it can be cooked immediately.

3. Put the wok on high fire, and add150ml of head soup, refined salt, yellow wine, white sugar, chopped green onion, ginger juice and green pepper. After the juice is boiled, mix the wet starch with vinegar and thicken the juice. Dry the juice with hot oil and pour it on the fish.

2

Fried chicken with cashew nuts with fragrant leaves

Ingredients: local boneless fried chicken, cashew nuts, green and red pepper, onion, straw mushroom, basil leaves, garlic, shallots and dried peppers.

Seasoning: Thai Chili sauce, oyster sauce, sesame oil.

Exercise:

Heat oil in a pan, saute garlic and shallots, add fried chicken, green peppers, onions and straw mushrooms, add Thai Chili sauce, oyster sauce, sesame oil, cashew nuts and dried peppers, stir-fry until fragrant, then take out of the pan and put on a plate, and decorate with fried basil leaves.

three

Fresh abalone and cod

Raw materials:

Fresh abalone100g, silver cod100g, and fresh broad bean rice 200g.

Seasoning:

XO sauce, salt, sugar, monosodium glutamate, salad oil.

Method:

1, clean the fresh abalone for later use; Cut the silver cod into pieces, put them into a salad oil pan according to the size, and then pour them out.

2. Put the fresh broad bean rice into a boiling water pot, simmer slowly, then remove and drain for later use.

3. Put oil in a clean pan, add XO sauce, broad bean rice, fresh abalone and silver cod, stir well, add salt, monosodium glutamate and white sugar to taste, turn over and serve.

four

as close as blood and flesh—be inseparably linked to

Raw materials:

1 steak with meat,100g crispy pepper and a little chopped green onion.

Seasoning:

Cumin powder, salt, monosodium glutamate, sesame oil and salad oil, 1 pot spiced brine.

Method:

1. Wash the beef fan bones with blood, soak them in a boiling water pot, then take them out and marinate them in a spiced pot, take them out and let them cool, and then take out clean meat slices; Chop crispy peppers into fine powder.

2. When the oil in the clean pot is heated to 70%, add the beef fan and fry until it is crisp, then pour out and drain the oil.

3. Leave a little base oil in the pot, pour in the beef ribs and crispy peppers, stir fry, add cumin powder, salt, monosodium glutamate, sesame oil and appropriate amount of chopped green onion while frying, then take the pot and put it on the slate tableware with beef ribs. Serve.

five

Horseshoe turtle pot

Raw materials:

There are/kloc-0 turtles, 80 grams of horseshoes, 60 grams of water mushrooms, 50 grams of dried onions, and a little green and red peppers, ginger slices, garlic and pickled peppers.

Seasoning:

Bean paste, salt, cooking wine, sugar, monosodium glutamate, fresh soup, raw flour and vegetable oil.

Method:

1. Slaughter the soft-shelled turtle, wash it, soak it in a boiling water pot, take it out and cut it into pieces.

2. Fire the pan and drain the oil. First, stir-fry the dried onion pieces, and fill the pan with the bottom of the casserole.

3. Then put oil in the pot, stir-fry ginger slices, garlic and turtle pieces together, add bean paste and pickled pepper powder to stir-fry until the color turns red, add a proper amount of fresh soup, add salt, cooking wine, sugar and monosodium glutamate, add horseshoe pieces, mushroom pieces and green pepper knots when the turtle is soft and cooked, and take it out of the pot to eat when it tastes good.

six

Xiangyi kumquat sparerib

Raw materials:

500g pork ribs, 30g kumquat, 65438 onion and 65438 ginger slices.

Seasoning:

200g of red wine, 30g of clear water/kloc-0, 30g of braised soy sauce, 2g of white sugar/kloc-0, 2g of chicken essence.

Making:

1, wash the blood from pork ribs and cut them into sections for later use; Wash kumquat and make a few cuts on the skin, it will taste better.

2. Leave the bottom oil in the pot and heat it to 40%, add onion and ginger slices to saute until fragrant, add spareribs and stir-fry until it becomes discolored, add kumquat10g, cook red wine, clear water, braised soy sauce, white sugar and chicken essence, simmer for 30min after boiling over high fire, pick out crispy kumquat, then pour the remaining 20g kumquat, and put it into the pot after juice is collected over high fire.

seven

Jiao Shan pettitoes

Exercise:

1. Chop 500 grams of fresh pig's trotters into pieces, rinse them with clean water and put them in a pressure cooker. Heat 100 ml salad oil in a pot, stir-fry 20 g ginger slices and 10 g minced garlic, add 100 g wild pepper segments and 50 g yellow pepper segments, stir-fry for 2 minutes, add clean water, add 20 ml chicken juice, 20 ml white vinegar and 5 g monosodium glutamate, take the pot and pour it into a pressure cooker with pig's trotters.

2. Cut the lotus root into large pieces and put it in another pressure cooker with clear water for later use. When serving, first put the lotus root at the bottom of the container, then pour the pig's trotters and a little soup into the pressure cooker, add the fried small green pepper rings, and pour in 10 ml onion oil and 10 ml pepper oil.

Note: Lotus root should be boiled with clear water alone, because pressing with pig's trotters will make it salty.

eight

Bitter gourd braised pork

Exercise:

1, pork belly diced, bitter gourd needs diced.

2. Heat the oil from the pot, add the pork belly and stir-fry until it is brown. After the pork belly is colored, add fresh soup to make it salty and delicious. When pork belly is cooked for seven minutes, add bitter gourd pieces and cook until the raw materials are cooked. Take out the pot and put it on the plate.

nine

Very delicious Chili snail

Ingredients: pork belly slices100g, snail meat 200g; ;

Accessories: garlic seed15g, Pleurotus eryngii100g, Hunan green pepper100g, and fermented soybean 5g;

Seasoning: 45g fresh soy sauce with chopped pepper and fish head, 8g genuine oyster sauce, 2g rock sugar soy sauce and 2g fine salt;

Production method:

1. Slice the main ingredients, cut the green pepper into hob blocks, and slice the Pleurotus eryngii and saute until fragrant;

2, pork belly out of the pot and saute, add soy sauce and saute for use;

3. Leave oil at the bottom of the pot and saute the small materials. Add green pepper and salt and stir-fry until raw. Add the main and auxiliary materials, oyster sauce, fresh soy sauce and chopped pepper fish head and stir well.

Characteristics of dishes: Adding fresh soy sauce and fish head with chopped pepper in the cooking process can enhance the flavor of soy sauce and make the dishes perfectly reflected.

Creative experience: This dish innovatively uses snails and Pleurotus eryngii in western food, which not only improves the edibility of the dish, but also enriches the nutritional components of the dish.

10

Braised fish head with bass and pepper.

Ingredients: 350 grams of bass; ;

Accessories: 2g shredded ginger, 2g shredded onion, 2g shredded red pepper, 0 fresh pepper with branches of 65438, 2 fresh lemons and 3 garlic cloves;

Seasoning: 20 ml of fresh soybean oil with chopped pepper and fish head, 5 ml of cooking wine and 5 g of salt;

Production method:

1. The bass is decapitated, and the fish is taken down along the middle thorn, and divided into sequins to leave the fish tail;

2. Put the bass meat into clear water, add 2 slices of fresh lemon and 5g of salt;

3. Add the water without bass in the pot, add the cooking wine, and boil the shredded onion and ginger;

4. Put the perch in 90-degree boiling water for 8 to 12 minutes;

5. Pick up the bass, put it on a plate, sprinkle with shredded onion and ginger, and pour 20 ml; Fresh soy sauce with delicious fish head with chopped pepper;

6. Boil the pepper and garlic cloves in the oil and pour them on the bass together with the oil.

Creative experience: Boiled river fish (sea fish) can not only retain the nutrition of raw materials to the maximum extent, but also reflect the freshness of ingredients better than traditional steaming.

1 1

Dry fried eel paste cake

Raw materials:

400g shredded eel, 20g minced chives, 5g shredded ginger15g, 5g chopped green onion, 5g Jiang Mo and 5g minced garlic.

Seasoning:

20g of Huadiao wine, 50g of soy sauce10g, 8g of white sugar10g, 8g of soy sauce, 5g of black pepper, 3g of white pepper, 20g of sesame oil, 20g of lard and 20g of salad oil.

Making:

Heat lard and salad oil to 40%, add chopped green onion, Jiang Mo and minced garlic, stir-fry until dehydrated, cook carved wine, add soy sauce, white sugar, soy sauce, chopped black pepper and white pepper, stir well, thicken, take out the pan and put it on a plate, press a small nest in the middle with a spoon, and sprinkle incense on it.

12

Purple pepper gluten mandarin fish

Raw materials:

600g of mandarin fish, homemade gluten150g, shredded onion150g, and 50g of green pepper rings.

Seasoning:

35g of pepper powder, 20g of cumin grains, 30g of soy sauce, 450g of thick soup, 35g of steamed fish black bean oil, 0g of soy sauce10g of chicken essence10g, 5g of minced garlic15g, Jiang Mo15g of salt.

Making:

1. Slaughtered mandarin fish, washed and cooked (or steamed) in a pot.

2. Put base oil in the pot, add minced garlic, Jiang Mo, minced wild pepper and cumin, add thick soup, add soy sauce, soy sauce, salt and chicken essence, season and boil, and make juice for later use.

3. Take a large pot, spread the fried shredded onion, add the mandarin fish, add the cooked homemade gluten next to it, and pour the juice.

4. Stir-fry the green and red pepper rings, slightly adjust the taste at the bottom, spread them on the fish, serve them in a cassette oven and boil them. You can eat them.

13

Ingredients: shortcake crust, almond juice, sugar, eggs and chocolate.

Method:

1. Make the pastry into a cylindrical tart lamp;

2. Mix almond juice, sugar and eggs into a paste, pour it into the egg tart, put it in the oven, heat it at 220℃ and bake it at 150℃ 15 minutes, take it out, sprinkle with chocolate powder and decorate it with mint leaves.

14

Sanhua Zui Xiang rou

Batch prefabrication:

1. Soak pig's elbow in cold water, remove it, scrape off stubble, put a layer of soy sauce on it to dry, fry it in 70% hot oil until golden brown, remove it, drain it, put it in Guangxi-style brine and boil it with high fire, turn the heat down for 30 minutes, and then soak it for 30 minutes. Take out the pig's elbow, remove the main bone while it is hot, and let it cool for later use.

2. Boneless elbow skin is cut into small squares and stored in a fresh-keeping refrigerator.

Take food processing as an example:

1. Take 350g elbow meat and fry it in 60% hot oil until golden brown. Take it out and drain it.

2. Take 500 grams of the original braised elbow gravy, add 8 grams of delicious juice, 5 grams of oyster sauce, 4 grams of pepper and 5 grams of sesame oil and mix well to make elbow juice.

3. Melt 20g of butter in the pan, add 40g of garlic, 40g of dried onion and 20g of ginger, stir fry, pour 50g of prepared elbow juice and10g of Sanhua wine, pour elbow pieces after boiling, stir well, dry over high fire, put them in a plate together with cooked taro pieces (or potato pieces), and sprinkle with chopped green onion and cooked white sesame seeds.

Preparation of Guangxi brine;

1, an old chicken was slaughtered and pickled, 5 kg of pipe was broken, and 2 kg of pig sand bone (that is, pig tail vertebra) was washed. Soak the above three ingredients in cold water, take them out, put them in a soup bucket, add 80 kilograms of clear water, boil them for 2 hours with low fire, then remove the residue, and filter to get 60 kilograms of broth.

2. Add the spice bag to the stock and cook for one hour until the fragrance overflows. Add 2 bottles of soy sauce, 1 bottle of Guilin Sanhua wine, half a bottle of soy sauce, 500 grams of rock sugar, 300 grams of salt and 300 grams of chicken powder, and boil to obtain Guangxi-style brine. Its taste is salty and slightly sweet, and the added Guilin Sanhua wine has the effects of increasing alcohol, removing fishy smell and refreshing.

Features:

This dish is different from the common braised pork. Zhong Haoxin, the operation director of "Tancheng Xiaofulou", selected pig's elbow with thick skin and thin meat, cooked it in Guangxi-style brine boiled with Sanhua wine and other materials, fished it out and replaced it, fried it when leaving the dish, returned to the pot for the second time, fried garlic and other small materials with butter, and then cooked the brine juice and Sanhua wine. After two "baptisms" of Sanhua wine, this dish is neither oily nor greasy, salty and sweet, with a slight bouquet, which is very delicious.

15

Fried fat beef with tiger skin pepper

Ingredients: fat beef

Accessories: Vitex negundo green pepper

Seasoning: balsamic vinegar, salt, monosodium glutamate, black pepper juice, cooking wine, chicken essence and sugar.

Exercise:

1. Cut off both ends of the green pepper of Vitex negundo (for other purposes), cut the middle part into long sections, fry it in an oil pan until the surface is covered with "tiger skin", then pour it out and drain. Leave the bottom oil in the pot, add the second Vitex negundo pepper, add balsamic vinegar, salt and monosodium glutamate while frying, stir well to taste, and then put it on the bottom of the plate.

2. Cut the fat beef into strips, add salt, cooking wine and raw flour to taste, and then put it in a 30% to 40% hot oil pan for lubricating oil. Leave the bottom oil in the pot, stir-fry the flavor juice with black pepper juice, salt, cooking wine, monosodium glutamate, chicken essence and white sugar, pour the fat cow before thickening the juice, and spoon it on the tiger skin pepper in the pot. Serve.

16

Braised pork trotters with minced Mapo meat

Ingredients: tendon

Accessories: Sichuan-style brine, ginger rice, garlic rice, minced pork, bean paste and Chili noodles.

Seasoning: fresh soup, salt, monosodium glutamate, sugar, pepper and garlic.

Method:

1. Cut the cooked pig's trotters into small pieces, put them in a pressure cooker and add a proper amount of Sichuan-style brine. Cover the pot and put them on the fire until they are soft and sticky. Take them out of the fire for later use.

2. Put the bean sprouts in a boiling pot with oil and salt, blanch them and put them at the bottom of the plate.

3. Heat the vegetable oil in a clean pot, stir-fry the ginger rice, garlic, minced pork and bean paste until fragrant, stir-fry the chili noodles for a few times, add a proper amount of fresh soup, stir-fry the tendons, add salt, monosodium glutamate, sugar and pepper, cook over low heat until it tastes delicious, thicken the juice, sprinkle with garlic sprouts and stir well, then take out the pot.