Taste: salty and fresh

Raw materials:

600g of lamb chops, 500g of carrots, Huanghai brand steamed seafood100g, 20g of crystal sugar, 200g of beer100g of tomato sauce, and Huanghai brand non-trans soybean oil100g;

Fresh ingredients: onion100g, fresh ginger100g.

Dry ingredients: 5g of dried chilli, 5g of cumin, 5g of fennel and 5g of cardamom.

Making:

1. Wash mutton ribs with water, cut carrots with water, and wash dried peppers, cumin, fennel and cardamom.

2, the green onions are rooted, and the fresh ginger is peeled and patted evenly for use;

3. Put cold water in the pot, French lamb chops, heat to remove blood water, remove water and rinse;

4. Add Huanghai brand non-trans soybean oil and tomato sauce into the pot, stir fry, add Huanghai brand steamed fish, beer, crystal sugar, green onion, fresh ginger, dried pepper, cumin, fennel and cardamom, and boil;

5. Cover the lamb chops and simmer for 20 minutes. Then add carrot pieces and stew for 25 minutes.

6. Take the lamb chops out and put them into the tableware, add carrot slices, cut the lamb chops with a knife, and pour in the original juice.

Hot-mixed hazelnut

Ingredients: hazelnut 1 strip (about 400g), chopped millet pepper 30g, chopped green onion 10g, celery flower 10g, salt and sugar 1 spoon, soy sauce 20ml, spicy fresh dew 10ml, and delicious fresh soy sauce 20ml. 2. Take a bowl, add chopped millet pepper, garlic, salt, sugar, soy sauce, spicy fresh dew, fresh and fragrant soy sauce, first-class fresh soy sauce, chicken essence and monosodium glutamate, pour the sauce on the plate of goby and sprinkle with chopped celery, chopped green onion and millet pepper.

Double-flavored thorn

Material: 500g jellyfish head. Boiled spiced peanuts100g. Seasoning: 20g coriander powder, 20g shallot powder, 5g red pepper ring, 30g Shanxi mature vinegar, 5g fresh soy sauce, 5g sugar 15g salt 1g pepper, 2g sesame oil 10g. Production: 1, the jellyfish head is scalded with boiling water for 3-5 seconds, taken out and cooled with cold water; 2. Then make a large piece with a blade, put the cut jellyfish slices into a cooking basin and sprinkle with a little pepper and sugar; 3. Take a few drops of fresh soy sauce to taste, pour in old vinegar and a little sesame oil and mix well; 4. Spread a layer of shredded cucumber on the plate, put the mixed jellyfish head on it and pour a little seasoning juice; 5. Sprinkle chopped parsley and chopped shallots on it, and then sprinkle with a little red pepper ring; 6. Take another serving and season it to taste like pepper and marijuana.

Jinlian lotus root

Raw materials:

300g of Honghu lotus root, 60g of bread crumbs, 5g of dried chili 1 0g, 5g of chopped green onion, 3g of white sesame10g, 3g of monosodium glutamate, 3g of white sugar10g, 3g of chicken essence, salt, crispy fried powder, broth and salad oil.

1. Cut the Honghu lotus root into pieces, add salt to the broth, stew until rotten, take it out and drain it, pat it evenly, fry it in a hot oil pan until the surface is slightly yellow and crisp, take it out and drain it, and then fry it in yellow bread crumbs for later use. 2. Leave the bottom oil in the pot, add the dried chili and stir-fry until fragrant, add the fried bread crumbs and lotus root pieces, add salt, monosodium glutamate, white sugar and chicken essence and stir-fry until fragrant. After serving, sprinkle with chopped green onion and white sesame seeds.

Main ingredients:

Inner Mongolia lamb chops 1500g.

Composition:

80g of onion, 50g of ginger, 50g of onion and 5g of sesame.

Seasoning:

Cumin powder 10g, Chili powder 10g, Huadiao wine 50g, soy sauce 10g, salt 15g, and homemade marinade (spiced powder, pepper powder, pepper powder).

Making:

1. Put a flower knife on the lamb chop (be careful not to cut it off). Mix the marinade, salt, ginger, onion, onion, carved wine and light soy sauce, then smear it on the lamb chops and marinate for four hours.

2. After the lamb chops are marinated and savored, take out the ingredients and bake them in an oven with a temperature of 200 degrees up and down for about 45 minutes.

3. Take out the lamb chops when they are browned on both sides, sprinkle with cumin powder, Chili noodles, chopped green onion and sesame seeds, and change knives and plates.

Grilled shrimp and mushroom sea

Raw materials:

Sea cucumber, Tricholoma, shrimp, onion, broccoli, red pepper rings

Making:

1. Cut the broccoli, blanch it, fry it, and make a nest in the center of the dish;

2. Soak the sea cucumber and Tricholoma in the broth and cook in a wok.

3. Add seasoning, put it in the center of broccoli, dice red pepper, pour hot oil onion petals on the periphery of broccoli, stir-fry shrimp and put it on onion.

Guaner sparerib

Output: 1. Chop the pork chops into small pieces and put them in a pot. Add crispy bean paste, salt, cooking wine, sugar, monosodium glutamate, thirteen spices, rice flour and vegetable oil and mix well. 2. Peel the sweet potatoes and sweet potatoes, cut them into pieces and put them in an iron can, then add a proper amount of water (based on the semi-submerged bottom material), add the seasoned ribs, cover the pot, and stew the ribs with charcoal fire. When the local melons and sweet potatoes are golden yellow, remove the cover and sprinkle with chopped green onion.

Fried bamboo sausage

Raw materials:

Bamboo tube sausage 500g, sliced ginger, sliced garlic and green pepper 10g.

Seasoning:

Salt and soy sauce 5g each, egg yolk 1, secret fried flour 50g (raw flour and sticky rice flour 10g) and salad oil 50g.

Making:

1. Wash the sundries in the intestines, cut them into 5cm-long sections, blanch them with clean water at 80℃ for 2 minutes, remove the peculiar smell of the bamboo intestines, drain the water, marinate them with 3g of soy sauce and 3g of salt, then add fried powder and egg yolk liquid, stir them evenly, and marinate them for 1 minute.

2. Boil the oil to 90℃, adjust it to slow fire, and fry the bamboo tube. After about 3 minutes, the bamboo intestines turned golden yellow.

3, another pot, heat the base oil, add green pepper, garlic slices, ginger slices to stir fry, add fried bamboo sausage, season with the remaining salt and soy sauce, stir fry a few times to eat.

Roasted Chili fry bullfrog

Ingredients: 2 bullfrogs (about 600g), 50g millet pepper, Vitex negundo 100g, dried green pepper, garlic, onion, salt, monosodium glutamate, soy sauce, rattan pepper oil and edible oil. Roast green millet pepper into roasted pepper and cut it in half. Green Vitex negundo pepper is burnt into roasted pepper and cut into horse ears for later use. 2. Wash the bullfrog and cut it into small pieces, add a little salt, monosodium glutamate and soy sauce into the basin, mix well, color and code. Heat the oil in the pan, pour in the bullfrog pieces and slide for about 10 seconds. 3. Heat a clean pot, add a proper amount of oil, add dried green peppers, garlic and roasted peppers to stir fry until fragrant, add oiled bullfrog blocks and onions to stir fry evenly, add a little salt, monosodium glutamate and soy sauce, and pour in rattan pepper oil to stir fry evenly, then serve.

Special Emei eel shreds

Raw materials:

500g of eel, 200g of lateral ear root, 200g of green bamboo shoots, 20g of pickled cabbage, 0/0g of agastache rugosa/kloc-,0/0g of coriander/kloc-,0/0g of Toona sinensis bud/kloc-,0/0g of peanut/kloc-,Toona sinensis seedlings, ginger rice, garlic and pepper.

Making:

1. Wash the eel, cook it in a boiling water pot, bone it with a bamboo stick, and cut it into even thick shreds.

2. Fold the root of the lateral ear into long sections, shred the green bamboo shoots, put them into a boiling water pot and break them, then take them out and put them into the bottom of the dish.

3. Heat the melted lard and chicken oil in the pot, add shredded sauerkraut, ginger rice, garlic rice and bean paste to stir-fry the flavor and color, then add a proper amount of fresh soup to boil, add cooked shredded eel to cook slightly, then add salt, chicken essence, pepper and water starch to thicken, take out the pot and put on a plate, and sprinkle with knife-edge pepper and peanuts.

4. Add spice oil to the pot, heat it, pour it on the pepper in the plate to stimulate the fragrance, sprinkle with chopped Chinese toon buds, chopped coriander, chopped agastache and chopped Chinese toon seedlings, and serve with a little embellishment.

Shuangwei duck feet

Ingredients: 50 grams of boneless duck feet (about 20 pieces). Seasoning: 20g of oil, mustard powder and spicy fresh dew 10g, 5g of fresh soy sauce and white vinegar, 3g of salt, monosodium glutamate and chicken powder. Output: 1. Wash duck feet with clean water. 2. Put the washed duck feet into a boiling pot, add ginger, onion and white vinegar and cook for 30 minutes. 3. Take out the cooked duck's paw, air-cool, trim off the toenails, and then add 2 grams of oil, salt, monosodium glutamate and chicken powder, and spicy fresh dew 10 gram to make fresh and spicy duck's paw. 4. Soak mustard powder in boiling water for 20 minutes, then steam it for 20 minutes. After taking it out, add the remaining salt, monosodium glutamate and chicken powder to taste and make mustard-flavored duck feet. 5. When serving, put the duck's paw into the plate and follow the taste plate.

Garlic ribs

Raw materials:

450 grams of lean ribs, 5 grams of coconut and 6 grams of chives.

Seasoning:

8 grams of spicy fresh dew.

Marinade:

30g of minced garlic, 2g of salt, 5g of Le Jia chicken powder, 6g of sugar, Erguotou wine 10g, 6g of minced garlic, 20g of custard powder, 25g of glutinous rice flour, 5g of egg 1 and peanut butter.

Pickle making

Rinse, add salt monosodium glutamate, sugar, garlic powder and minced garlic to marinate ribs, then add peanut butter and mix well, add eggs, add custard powder and glutinous rice flour and mix well.

Making:

1. Cut the ribs into 2cm pieces and rinse for two hours. Then control the water to dry.

2. The dried sparerib paste is sealed with plastic wrap for three hours.

3. Take out the ribs and steam for 45 minutes.

4. Remove the ribs and fry them with 80% fire until they are light yellow.

5. Leave the bottom oil, stir-fry the shallots, pour in the ribs and stir-fry, add the spicy fresh dew and cook and stir-fry.

Caramel Hami melon crispy tofu bag

Raw materials: 200g of tofu, 300g of cantaloupe, 30g of cooked minced meat, 20g of fermented soybean 1 0g, 20g of garlic sprout flower, 0g of shredded garlic10g, 5g of ginger rice, 0g of garlic10g, egg liquid10g, caviar, etc.

Output: 1. Peel the cantaloupe, cut it into thick slices with a circular mold, dig a small pit in the middle, marinate it with white sugar for 5 minutes, and then bake it into caramel with a flamethrower. In addition, cut the tofu into cubes, put it in a boiling pot with salt, soak it thoroughly, take it out and drain it for later use. 2. Heat vegetable oil in a clean pot, add ginger rice, garlic, watercress and lobster sauce powder, stir well, add cooked minced meat and pepper noodles, add a proper amount of fresh soup, add soaked diced tofu, add salt, monosodium glutamate, chicken essence and sugar, stir-fry over medium heat to taste, thicken with water starch, sprinkle with garlic sprouts and pepper noodles and push. 3. Take the skin of the spring rolls and wrap it with diced tofu, then tie it tightly with soaked garlic shreds, cut off the excess skin to make pomegranate bags, then evenly spread the egg liquid, evenly stick the bread crumbs, and finally put it in a 40% to 50% hot oil pan and fry it until it is golden and crisp. Drain the water after taking it out, put it on the cantaloupe slices in caramelization, decorate it with caviar, and arrange the lotus petals and mint leaves.