High-end gazpacho!

Smoked Phoenix Claw Stuffed Fresh Squid

Raw materials: 200 grams of chilled squid, 160 grams of phoenix claw, 30 grams of hydrated shiitake mushrooms, 20 grams of fresh maui bean kernel, 15 grams of ham, 10 grams of each of the minced green onion and ginger.

Seasoning: A material (5 grams of minced onion and ginger, 10 grams of salt, 20 grams of chicken powder, 2 grams of chicken bone extract, 8 grams of sesame oil, 3 grams of thirteen spices)

B material (15 grams of tea, 4 grams of allspice, 5 grams of cumin, 20 grams of white sugar, rice grains)

1, fresh squid rinse, processed, soak into the addition of lemon wedges of iced water, soak for one hour, to get rid of fishy.

2, the phoenix claw boiled, boneless and cut into cubes; mushrooms changed into cubes; ham cut into cubes; fresh woolly bean kernel blanched, peeled.

3, the four ingredients together into the pot, add A material mixing well to make the filling, the soaked fresh squid into the mixture of filling, sealed with a toothpick, on the steamer for 45 minutes.

4, pot into the B material, put the steamed squid on the smoking rack, slowly smoked for 10 minutes to make it color, wrapped in plastic wrap, pressed for 2 hours to tighten, and put into the refrigerator for 1 hour, then cut into slices, and serve.

Features: This stuffed fresh squid gazpacho on the basis of the original, adding phoenix claw in the filling, gelatinous viscosity is greater, steamed and then smoked into the dish, its skin will also be accompanied by a smoky aroma, eating better flavor

Fresh pepper beef double crisp

1, 120 grams of hairy tripe will be converted into a length and width of 6 cm slice of hairy tripe 150 grams of hairy beef Huanghuang throat converted to phoenix-tailed flower knife. Under the boiling water pot boil, cool with cold water, cut a few slices of cucumber bottom, the yellow throat maw on the cucumber slices.

2, will be 25 grams of green and red millet chili circles, 10 grams of garlic, 30 grams of soy sauce, 5 grams of sugar, 5 grams of monosodium glutamate (MSG), 15 grams of spicy fresh dew, vinegar, 20 grams of oil, 10 grams of sesame oil, 5 grams of vinegar, mixing well and pouring to the tripe, sprinkled with chopped green onions can be.

Rub pepper gourd silk

1, will be zucchini after washing, cut into thick 0.2 cm, 8 cm long thin silk (do not want to inner flesh). Chill with ice water for 15 minutes and fish out on a plate, sprinkle with 15 grams of rubbed pepper, 5 grams of pepper.

2, 10 grams of minced garlic, 20 grams of vinegar, 25 grams of soy sauce, 15 grams of sugar, 10 grams of sesame oil, 10 grams of vinegar oil, 5 grams of monosodium glutamate (MSG) into a sauce, poured into a flavor dish with the gourd silk on the table with the gourd silk, pouring into the gourd silk on the gourd silk at the beginning of the meal can be.

Burger tofu pier

Main ingredients: 200 grams of northern tofu, 25 grams of Fuling mustard greens, 30 grams of green onion, 1 egg.

Seasoning: 7 grams of salt, 10 grams of soy sauce, 12 grams of sesame oil, 4 grams of chicken powder.

1, the tofu crushed, flying water over cool, water control.

2, squash, eggs were cut into small dices, flying water, respectively, add 3 grams of sesame oil, salt, chicken powder 1 gram each and mix well.

3, the water control of minced tofu with sesame oil 9 grams, 6 grams of salt, soy sauce, chicken powder 3 grams each mix well, divided into three equal parts, the first into a round mold, gently compacted, and then sprinkled into the squash diced compaction; and then the second part of the minced tofu into the second part of the minced tofu, gently compacted, and then into the diced eggs compacted; and finally put the third part of the minced tofu gently compacted, take away the mold, sprinkle with chopped scallions, decorate with decorations can be.

Jellyfish heads and radish sprouts

Made by Yuan Defu, Ziguangyuan, Jilin

This dish highlights the crunchiness of jellyfish heads and the fragrance of radish sprouts, and is easy to make, with a sour, spicy and sweet flavor that is popular with customers.

Raw materials:

200 grams of jellyfish, 100 grams of radish sprouts, 50 grams of shredded pepper.

Material A (20 grams each of Donggu Yipin fresh soy sauce, Sichuan pepper oil, Shanghai white vinegar, 40 grams each of Shui Ta vinegar, sugar, 10 grams each of Haitian apple cider vinegar, Meichen Xiang, 5 grams of salt, 3 grams of flavor powder), cilantro, 10 grams each of Thai pepper rings, 20 grams of garlic.

Mian Jelly Fish is washed, blanched in boiling water, removed and quickly rinsed, added radish sprouts, threaded pepper shreds, cilantro segments, minced garlic and mixed well, poured into the A material and mixed well, sprinkled with Thai pepper rings can be.

Cucumber with chives

Pickled cucumber with chive paste, the otherwise bland cucumber becomes fragrant, fresh and spicy, full of personality.

150 grams of chive flowers, 300 grams of small cucumbers, 10 grams of salt, 3 grams of sugar.

Making:

1, chive flowers wash, dry until no moisture, put into a blender and puree.

2, chive flower paste with salt and sugar into a sealed container.

3, cucumber wash, dry until the skin has no moisture, into the chive flower paste, cover, marinate overnight, the next day you can take out on the dish.

4, go to the dish, the cucumber to change the diagonal knife, arranged into a flower-shaped plate can be.

Don't get water or oil in the sealed containers, otherwise the dish will be easily spoiled if not sold out on the same day.

The old brine hundred leaves

Main ingredients: hundred leaves, garlic, red pepper.

Scallion essential oil, salt, fresh flavor treasure, star anise, cinnamon, hundred buckles, dried chili, tastamax, spicy fresh dew.

1, the hundred leaves laid flat and rewritten into two-finger wide strips.

2, frying pan on the fire water, the first hundred leaves under the pot hot, and then the spices also fly water standby.

3, another pot of water into the lily pads and the above seasonings and water brine, 5 minutes after the fire, and then pour people onion oil, with the hot garlic a red pepper can be.

Smoked goose with tea

We marinate the goose first and then sauce, and finally use jasmine tea and sugar to smoke the color, the finished product with the fragrance of jasmine tea.

Ingredients: 1 goose (about 2.5 kg).

Seasoning: homemade flavor powder (chicken essence, five-spice powder, flavor powder 5 grams each, 10 grams of salt mix), homemade sauce 2 kg, 100 grams of sugar, jasmine tea 10 grams. Production:

1, the goose system net, with homemade flavor powder inside and outside the rub well, refrigerated marinade 48 hours, using boiling water scalding skin.

2, put the homemade sauce in the pot, boil and put the goose, boil again and turn to low heat to cook for 3 hours, fish out the goose.

3, the pot lined with tinfoil, put sugar and jasmine tea, when the pot rises yellow smoke, the sauce is good goose on the grate, cover the pot with a lid smoked for 1 minute, take out the smoked goose, plate can be.

Homemade sauce:

Stainless steel bucket into the bone broth 10 kg, into the package (cumin, star anise, allspice each 5 grams, cinnamon, cinnamon sticks, yellow gardenia, wai shan, dahuric dahuric dahurica, nutmeg each 15 grams), 30 grams of sugar color, donggou a product of fresh soy sauce, salt, monosodium glutamate 250 grams of each, chicken 300 grams of chicken, red curdled rice 100 grams (into the boiler fish bag), large fire boil, change the small fire heating until the soup presents brown-red when the red currant rice can be removed.

Tiger skin phoenix claw

Main ingredient: phoenix claw

Spices: green onion, ginger, star anise, cinnamon, coriander, cumin, cumin, each appropriate amount.

Seasoning: king of earth chicken soup, chicken soup powder a little, 5 kg of broth, a little old soya sauce, soy sauce, fresh spicy juice half bottle each.

Production:

1, the phoenix claw put maltose boiling water.

2, the pot is hot pour 1 kg of salad oil to eighty percent heat, put the phoenix claw fried to golden brown.

3, into the seasoned brine in high heat, turn off the fire and simmer for 45 minutes.

Salt Baked Sesame Fish Skin

Main ingredient: 150 grams of grass carp skin, 100 grams of bamboo rot.

Accessories: 3 grams of shredded green onion, 3 grams of white sesame.

Seasoning: 5 grams of flavorful freshness, 5 grams of sesame oil, 3 grams of salt-baked chicken ingredients, 4 grams of chicken powder.

Making:

1, mackerel skin washed, soaked in alkaline water and then rinsed, slightly scalded, chilled in ice water and shredded.

2, bean curd bamboo cut into thin julienne, fly water and drain, add seasonings and mix well, sprinkle with shredded green onion, white sesame can be mounted on the plate.

Sichuan Xiang diving rabbit

1, a rabbit with skin, water in the deodorization stuff.

2, into the pot of boiling water with dried chili peppers and white wine, cook over low heat for 20 minutes.

3, take out the bone, and then put into the brine pot to cook five minutes over low heat, turn off the fire out of the cool, put in the refrigerator for 24 hours, dishes with homemade dipping sauce can be.

The old taste of swordfish

Production: Changchun spring wind blowing lobster museum Han Hongguang

This swordfish after three days of production, taste into the bones, sweet and sour slightly spicy taste aftertaste for a long time.

Raw material: 10 kilograms of swordfish.

Seasoning: 5 kg of special sauce, 5 kg of salad oil (about 500 grams). Preparation:

1, swordfish system clean, cut into long 6 cm section.

2, the pot into the salad oil, burned to seventy percent of the heat under the knife fish, low-fire deep-fried to knife fish surface slightly black, fish out of the oil.

3, will be fried knife fish into the special sauce, into the pressure cooker, cover the lid, large fire boil, change the small fire pressure 30 minutes, turn off the fire soak for 12 hours, take out and pour into the box, cover the plastic wrap refrigerated for two days, walk the dishes on the fashion plate can be.

Special sauce:

Take 2 grams of incense leaves, 100 grams of cinnamon, 50 grams of star anise, 25 grams of sugar color, dry pepper sections, 2 kg of sugar, Shanghai white vinegar 1 kg, salt 5 grams of five-spice powder 10 grams of Dongguhi Pinch of Fresh Soy Sauce 400 grams of oyster sauce 250 grams of fresh water 2.5 kg mixed well.

Rub pepper honeycomb belly

Raw materials: 200 grams of money belly brined in ordinary red marinade, cilantro stalks, scallion white 20 grams each, fried dried chili pepper section 5 grams.

Seasoning:

Rubbing pepper 40 grams, salt, taste powder 2 grams each, 10 grams of red oil.

Making:

Money belly cut into pieces 5 centimeters long and 3.5 centimeters wide, add seasonings and mix well.

Rubbing pepper:

Take the dry Erjinjiao chili pepper, put it into the firewood without open fire but with heat, warm it up until it turns dark brown, take it out and wipe off the dust with a dry towel, and put it into a stone mortar and mash it.

Hawthorn baby carrots

This dish is more suitable for spring and summer season launch, with hawthorn water soaked baby carrots to reduce the spiciness, crisp taste, sweet and sour appetizer. It is recommended to put the carrots into the refrigerator when they are soaked in the flavorful juice, so that they can be eaten more ice-cold and tender.

Ingredients: 18 baby carrots (about 200 grams).

Seasoning: 500g of fresh hawthorn, 250g of hawthorn slices, 150g of rock sugar, 50g of white vinegar, 50g of ketchup, 20g of salt, 1000g of water.

Making:

1, wash the baby carrot into a small pot, add 10 grams of salt pickle for 2 hours, pickle out some water, fish out for use.

2, pot add water, rock sugar, fresh hawthorn, tomato paste simmering into the base soup (can be repeatedly utilized for three or four days) let cool, filter out the slag.

3, add 10 grams of salt, hawthorn slices, white vinegar, sweet and sour sauce.

4, cut off the roots and leaves of the baby carrots, and put them into the flavor juice to soak for 6 hours to plate.

The key to making it:

The baby carrots should be salted in advance, so that they can pickle out some water and reduce the pungent flavor, and at the same time, they can absorb the sweet and sour flavor of the sauce better after soaking.

Wild Vegetable Thousand Sheets

The use of thousand sheets to roll vegetables is an essential summer small cold dishes, this dish with fresh mint as a supplement, mint flavor fragrance, used to make the taste of the cold dishes is very good, can give the dish dishes fresh and refreshing taste.

Materials:

Raw materials:

Mint (can also be replaced by other seasonal wild vegetables) 120 grams, 250 grams of sheets.

Seasoning:

Material A (15g of Meiji Fresh Flavor Sauce, 3g each of chicken powder and sugar, 5g of oyster sauce, 2,5g each of chopped green onion and diced red pepper, and 30g of chicken broth)

500g of chicken broth, 3g of salt, and 15g of green onion oil.

Making:

1, thousand sheets washed, put into a container, pour chicken broth and salt, steam over high heat for 20 minutes until flavorful, remove and cool; mint washed, remove the old stems.

2. Place the sheets on a cutting board, spread the mint on top of the sheets, roll them up, and then cut them into 8-10 cm long segments and place them on a plate.

3, A mixture of ingredients; green onion oil to 70% or 80% heat, pour in the seasoned A mixture and mix well, with the thousand sheets of food for dipping.

Truffle Jumping Bone

Main ingredient: 350g of carrots, 70g each of celery and parsley

Accessories:

5g of salt, 2g of monosodium glutamate (MSG), 5g of dried chili peppers, 10g of egg yolks, 10g of cornstarch, 10g of chicken essence, 20g of black truffle

g of black truffle, 5g of Meiji-Fresh, 5g of sesame oil, and 10g of each of red and green bell peppercorn rings

Practice:

1, take 350 grams of carrots, celery, parsley, 70 grams of water squeezed into vegetable juice, add 5 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of dried chili peppers, under the palm of the Treasure in 1 catty pickled for 3 hours, pickled palm of the Treasure into the red, into the fifty percent of the hot oil and fried until broken and standby.

2, black truffle cut into 1 cm square small dice. Egg yolk 10 grams, 10 grams of cornstarch mix, add water into a thin paste (can not be too thick, so as not to cover the black truffle color), add salt, chicken seasoning. Take 20 grams of black truffle pieces hanging paste into the pan frying, until the surface of the black truffle crust broken raw removed.

3. Take 100g of each of the black truffles and the fried black truffles, add 5g of Meiji-Fresh, 5g of sesame oil, and 10g of each of the green and red bell peppers, and mix well to plate.

Rose Duck Tongue

Main ingredient: 500 grams of duck tongue, 100 grams of french fries, 20 grams of green and red bell pepper, 10 grams of onion granules, rose petals, a little bit of vegetable material (red pepper pieces, onion pieces, carrot slices, parsley stalks, celery section).

Seasoning:

Salt, cooking wine, monosodium glutamate (MSG), pepper, garlic powder, spicy fresh dew, Meiji-Fresh soy sauce, salad oil, each moderate.

1, duck tongue after treatment of clean pot, add vegetables and wine marinated for a period of time, and then pick out, add salt, monosodium glutamate and garlic powder marinade to be used.

2, the pan put salad oil to 60% heat, under the marinated duck tongue deep-fried until the color golden brown, pour out the oil.

3, the bottom of the pan oil, into the green and red pepper and onion grains fried incense, under the fried duck tongue, spicy fresh dew, Meiji-Fresh soy sauce and pepper stir-fry well, from the pan in the pad with French fries and rose petals of the plate, that is, done.

Soaked radish skin

Soaked radish skin is a classic appetizer cold dish of Hunan cuisine, and it sells very well in some restaurants. Below, we will share three different ways to make pickled radish skins, which we believe will provide inspiration to those who need it.

Method 1:

1, take pat garlic, green pepper rings, red pepper rings, ginger, flower carving wine 100 grams each, 200 grams of cilantro stalks, 1.5 kilograms of sugar, Caixin oyster sauce, gold standard soy sauce, white vinegar, Donggu Yixian 400 grams each, balsamic vinegar 5750 grams, 250 grams of dark soy sauce, Erguotou white wine 75 grams to mix.

2, with a little radish meat with radish skin 10 kg cut into thumb-thin strips, add salt 500 grams of marinade for 1 hour, squeeze out the water, and put into the seasoned sauce marinade for 12 hours.

Method 2:

1, take 2.5 kg of purified water, 500 grams of fresh millet chili, 200 grams of Haitian Golden Standard Soy Sauce, Mrs. Le Fresh Flavor Treasure, Knorr Chicken Bouillon, Haitian Golden Standard Soy Sauce, 50 grams of cilantro, green onion, green onion, shallot, 150 grams of Changkang White Vinegar, celery section, peeled garlic, 100 grams of Shanxi vinegar, 30 grams of salt to make juice.

2, this flavor juice can soak radish skin 6.5 kg at one time.

Method 3:

Take 3.5kg of sugar, 750ml of concentrated lime juice, 310ml of Mrs. Lok Banquet Soy Sauce, 1kg of soy sauce, 500g each of honey and balsamic vinegar, 300g of oyster sauce, 250g of dark soy sauce, 200g of Meiji-Fresh Flavor Juice, 750g of aged vinegar, and mix well with the above (300g of garlic, 50g of fresh millet chili, 150g of cilantro, and 250g of fresh American pepper). 250 grams) mixed well, the above ingredients can be soaked 10 kilograms of radish skin.