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Help! Write some delicious spicy dishes!
A detailed introduction to the cuisine and its effects: hot pot recipes.

Taste: spicy and spicy technology: the production materials of hot pot spicy hotpot: main ingredients: Zaocys 1 strip (about weight1000g), 300g of snails, 500g of water-made beef venetian, 50g of beef hind legs150g of pork loin150g.

Accessories: lettuce leaves150g, fresh Pleurotus ostreatus150g, beancurd150g, water-made vermicelli150g, scallion150g, green garlic segments150g. (Prepare 50g of "dry ice" and eat alkali)

Seasoning: spicy oil 1 00g (with hot pepper and pepper shell 50g), Xianxian bean sauce125g, red oil pepper 20g (see spicy flavor), fried lobster sauce 50g (see lobster sauce flavor), soy sauce 30g, and soy sauce. The characteristics of spicy hotpot are: spicy and fragrant, fresh, salty and pure. The soup is bright red. Teach you how to cook a spicy hotpot. How to cook a spicy hotpot is delicious. 1. Cut off the head of Zaocys, hold its tail by hand, control the snake blood in a small wine cup and mix it with10g of white wine. Peel the belly, remove the internal organs, wash the snake gallbladder, put it in another small wine cup, add white wine (tear the snake skin to scale, soak it in alkaline water for 2 hours until it is soft and clean, remove the alkaline smell by flying water, and cut it into 6 cm segments. Cut the snake meat into 4 cm pieces. The head and tail of the snake are stacked on the top of the wooden "arch bridge", the developed snakeskin is surrounded around the head and tail, and the snake meat segments are stacked on the wooden ladders at both ends of the arch bridge. Snails are washed with salt water and put into plates respectively. Drain the beef venetian blinds and serve. Beef hind leg meat and pork tenderloin top meat are cut into large pieces of 6 cm long, 3 cm wide and 0.3 cm thick, and fresh chicken breast slices are put into large pieces. Mix wet starch and edible powder evenly and brush on the surface of cattle, pigs and chicken. Sprinkle coriander on each plate of raw materials. Wash lettuce leaves and Pleurotus eryngii, drain all the water, put into a dish, cut tofu into pieces 6 cm long, 3 cm wide and 0.5 cm thick, and put them into two dishes with water-soaked vermicelli. Cut scallion into pieces 6 cm long and put them into a dish. Cut green garlic into pieces 5 cm obliquely and put them into a dish, and wrap them with red pepper shreds. 2. Boil the spicy oil, Xianpixian bean paste, red pepper, crispy douchi, soy sauce, fermented glutinous rice juice, Shaoxing wine, top soup, monosodium glutamate and butter, boil the fragrance, and filter them into single-edible 10 alcohol stoves with fine grates. 3. Put the coded snake's "arch bridge" into a big silver plate, take the prepared dry ice out of a sealed small bucket in the freezer, put it under the arch of the bridge, and cover it with two lettuce leaves. Put the table in the center. Surround the six dishes, and put the meat tray between every two dishes. Light a 10 single-food alcohol stove on the table, put it on the stove pot, boil the soup in the pot, and eat it while rinsing. There is white gas coming out from under the arch bridge on the table, and the fog fills the air, if you enter a fairyland. Tip: the main ingredients can be changed according to the conditions and dining grade. For example, rabbit meat and dog meat can be used in game; Poultry can be selected from chicken, duck, goose gizzard, liver, intestine, etc. Among the animals, you can choose to load the heart, liver, waist, belly and oily pig's skin, pig's throat, pig's ladder (palate), bovine spinal cord, etc. Pigeon eggs, quail eggs, eggs and steamed cakes can be selected from eggs and their products, and various edible fungi can also be selected. Spicy hotpot, curry hotpot and sand tea hotpot can be used for reference in raw materials. The practice of boiling eel slices introduces the cuisine and its effect in detail: home-cooked recipes

Taste: Spicy boiled eel slices. Material: Ingredients: eel 1 strip (about 500g).

Accessories: 75g of green garlic, 50g of celery core, 50g of lettuce leaves150g, 5g of coriander leaves, 5g of shredded scallion15g.

Seasoning: 20 grams of spicy minced meat, 40 grams of Pixian bean paste (see spicy type), 20 grams of Shaoxing wine 15, 20 grams of soy sauce, 5 grams of monosodium glutamate, 20 grams of wet starch, 500 grams of soup, red pepper 15, and sesame oil 10. Features of boiled eel slices: spicy and fragrant, fresh and salty and mellow, and bright red color. Teach you how to cook boiled eel slices, and how to cook boiled eel slices is delicious. 1. Slaughter the eel, rub the epidermis mucus with salt and dry starch, wash it with clear water, cut off the head and tail with a knife, cut the eel into two blades along the back, and remove the bones from the slices to get clean eel meat. Put the eel skin face down on the chopping block, slice it into a 3 cm wide and 0.3 cm thick clamping blade with a knife, add 5 g of Shaoxing wine and 0/0 g of soy sauce/kloc into a bowl, and mix well to taste. Add wet starch and mix well to make a paste. 2. Cook in a pan, add 20g of peanut oil, add green garlic, celery and lettuce leaves, stir-fry and stir-fry, cook Shao wine, add soup, add Xianpi bean paste, soy sauce and monosodium glutamate, boil, remove the raw materials from the soup with a colander and drain the soup, and put them at the bottom of a glass plate. When the soup is boiling in the pot, shake the sliced white eel, put it into the pot, and gently spread it with chopsticks until the sliced meat is just cooked and the juice is thick and shiny (caused by the starch on the sliced eel, which is often called "naturally sticky" professionally). Pour in the red oil, put it on the well-padded ingredients on the plate, bleach the scallion shreds with clear water, roll them to drain off the water, sprinkle them on the eel slices, sprinkle them with spicy minced meat, add peanut oil10g and sesame oil to the pot, burn them to 70% of the pad, pour them on the spicy minced meat, and sprinkle them with fragrant leaves. The method of spicy water turtle introduces the cuisine and its function in detail: home-cooked recipes

Taste: Spicy and spicy water turtle's making material: main ingredient: live water turtle 1 piece (about 2000g).

Accessories: 250 grams of roasted suckling pig, cooked winter bamboo shoots 100 grams, 50 grams of small water chestnut with bright red pepper, and raw vegetable leaves 150 grams.

Seasoning: 50 grams of spicy oil (with fried Chili, pepper), 40 grams of Xianpi bean paste (see spicy type), 25 grams of onion, 40 grams of ginger slices 15 grams, soy sauce, pepper 1 gram, 5 grams of monosodium glutamate, 25 grams of wet starch, and soup/. Characteristics of spicy water turtle: spicy and fragrant, fresh and salty and mellow, red and bright in color and thick in soup. Teach you how to make a spicy turtle, and how to make a spicy turtle is delicious. 1. Chop it from the belly of the turtle with a knife, take out the turtle meat, remove the internal organs, change the meat into strips 5 cm long and 1.5 cm wide, and put it in clean water to wash the blood stains. Boil the water in the pot, add water turtle meat strips to remove fishy smell, add a colander to clean up the blood stains, drain the water into the plate, add 20 grams of soy sauce, 0/0 gram of Shaoxing wine/KLOC-0, and 20 grams of wet starch and mix well for coloring. 2. Cook the pan well, add peanut oil to 70% heat, add the mixed turtle meat strips, fry until orange, add the winter bamboo shoots and red pepper pieces to pull the oil together, and pour into the colander to drain the oil. When the pot is tempered, put bamboo grates on it, add onion, ginger slices, spicy oil (with capsicum and pepper) and Xianxian bean paste, put a piece of fire, cover it with a layer of bamboo grates, fasten it with bamboo chopsticks, cook Shao wine, and add soup, soy sauce and pepper. 3. Add another pot of water, add peanut oil10g to boil, add lettuce Ye Fei water, drain the water, code it into the bottom of the glass plate, and buckle the coded turtle meat strips and bamboo shoots into the plate. Pour the raw juice into the pan, thicken the oiled red pepper, push it evenly, pour in red oil, and pour it on the turtle meat strips in the plate. Tip: If there is no burning sensation, pork belly with skin can be cut into pieces and splashed with water, and then it can be replaced by soy sauce, Shaoxing wine and wet starch. The method of spicy shrimp and venison introduces the cuisine and its function in detail: home-cooked recipes

Taste: spicy technology: venison mixed with spicy shrimp. Material: main ingredient: fresh and lean venison1000g.

Accessories: coriander leaves15g.

Seasoning: red pepper100g (see spicy flavor type), pepper powder15g (see hemp flavor type), 25g of spicy oil, 30g of sugar, 5g of balsamic vinegar, 5g of refined pot, 5g of monosodium glutamate, 2g of pepper, 0g of soy sauce15g, and sesame oil/. Characteristics of spicy shrimp and venison: spicy and fragrant, fresh, salty and mellow, slightly sweet. Teach you how to cook spicy shrimp and venison, and how to cook spicy shrimp and venison is delicious 1. Cut fresh venison into large pieces along the meat lines and wash it. Cook the pot well, add spiced brine soup, add venison, onion, ginger and Shaoxing wine, bring to a boil with slow fire, cover it for 6 hours, until the meat is extremely cooked and soft, and pour it into a basin to cool. Remove the venison and drain the soup. Break the meat loose with a mallet and tear it into filaments according to the meat lines. 2. Cook in a pan, add peanut oil and burn it to 60% heat, add shredded venison, soak and fry until the water is almost exhausted, and the shredded pork is tender and brown. Take out the drained oil with a colander and put it into a pot. While it is hot, add sugar, pepper, pepper powder, monosodium glutamate, refined salt, balsamic vinegar, soy sauce, sesame oil, red pepper, spicy oil and cooked sesame seeds in turn, mix well, and cool. The practice of spicy carrots introduces the cuisine and its function in detail: home-cooked recipes

Taste: Spicy carrots. Material: Ingredients: 500g carrots.

Accessories: coriander leaves15g.

Seasoning: 25g of spicy oil, 0g of red pepper10g, 3g of pepper noodles (see sesame flavor), 5g of refined salt, 3g of monosodium glutamate, 20g of soup and 5g of sesame oil. Characteristics of spicy carrots: spicy and fragrant, salty and refreshing. Teach you how to make spicy carrots, and how to make spicy carrots is delicious. 1. Cut carrots into slices 7 cm long, 2 cm wide and 0. 1 cm thick with a slicer, and cut a 4 cm long edge in the middle of the slices longitudinally with a knife. 2. Boil the water in the pot, add the carrot slices into the water, add the colander, drain the water and put into the bowl. Mix the seasoning evenly, add it evenly, marinate it for 15 minutes, drain the soup when the carrot slices are tasty, pass one end of each carrot slice through the seam, straighten it (don't break the two ends) into a twist shape, code it into a plate, and finally sprinkle with leek leaves. The method of spicy lotus white sauce introduces the cuisine and its effect in detail: home-cooked recipes

Taste: spicy technology: sauteed lotus white material: main ingredient: 500 grams of cabbage.

Accessories: 25g of shredded red pepper.

Seasoning: 40g of spicy oil, 0/0g of Shaoxing wine/kloc-,20g of white sugar, 20g of balsamic vinegar, 5g of refined salt, 3g of monosodium glutamate, 25g of soup, 5g of water starch and proper amount of peanut oil. Characteristics of spicy lotus white: spicy and fragrant, salty and refreshing, with a sweet and sour aftertaste. Teach you how to make spicy lotus white, how to make spicy lotus white is delicious 1. Wash the cabbage, cut into rhombic slices, put in shredded red pepper, add Shaoxing wine, sugar, balsamic vinegar, refined salt and soup and mix well. 2. Cook the pan, heat the remaining oil to 70%, pour the cabbage slices, shredded red pepper and seasonings into the pan, stir-fry until the cabbage is just cooked and bright, add monosodium glutamate, pour in spicy oil with water starch, stir-fry and stir-fry, pour in a plastic drain basket, drain off the remaining juice, and serve in the pan.