Many people like Sichuan dry pot, also known as dry pot dishes, which is one of the practices of Sichuan style. People who know the griddle know that its former name is a classic new project which combines the characteristics and characteristics of roasted chicken, Maoxuewang and hot pot restaurant in classic Sichuan cuisine, and then improves it with the unique cooking methods of Sichuan style. Eating griddle not only obeys the reliance of both tongue and tip of tongue on spicy food, but also enjoys the happiness of hot pot restaurant after tasting griddle. The combination of the two makes the hot pot restaurant more themed.
The characteristics of dry pot dishes are spicy sauce, which is less soup and more delicious than hot pot restaurants and hot pot restaurants. You don't have to order food independently, and the dishes are relatively fixed and can be taken immediately. In terms of control, the griddle is more convenient than hot pot restaurants and lunches, and occupies a small total area of the restaurant kitchen, so it is loved by many customers and investors. Compared with hot pot restaurants, the griddle has not yet become a strong and well-known brand in China, and it is a full-scale diet type in the market.
Because there are many new items in the practice of griddle, the dishes are rich and varied, and the more famous ones are the palm wings of griddle, which are suppressed by pressure cooker after pickling. The characteristics of fried chicken shreds are "melting in the mouth, spicy and refreshing, and the more spicy, the more you like to eat". There is also dry pot ribs and dry pot ribs, which use the method of marinating first and then cooking. They also use the dense griddle hot pot bottom material and griddle old oil, and each dish looks different. In fact, the same one comes out, which means that there are dry pot ribs, griddle rabbit, griddle spicy bullfrog, griddle chicken, griddle sea fish, griddle beef and mutton, griddle meat dishes and so on.
Our family likes the dish of dry pot potato. I still remember that in the course of cooking, we used the original pot that survived the pork belly with moderate bright oil, put ginger slices to stir-fry the water lobster sauce into aroma, add onion garlic and spicy sauce to stir-fry the aroma, add the boiled pork belly slices, add soy sauce to stir-fry until the meat is cooked and add a small amount of water. After boiling, add potatoes, two tablespoons of sugar, and big bone soup blocks. When the juice is about to get wet, add Chili slices and fresh millet peppers and stir-fry them slightly. Finally, add leek moss. Stir well and eat them in a spicy dry pot. Family members feel that the taste is quite good.
There are many dishes with good color, flavor and taste in dry pot dishes, which are very delicious in life. What cooking skills should be used to make dry pot dishes? Here is a detailed introduction of dry pot ribs's practices and a look at their usual cooking skills. Dry pot ribs's specific raw materials must be ribs, potatoes, celery, ginger slices, chafing dish base, salt and rice wine. The key method is to marinate the ribs with salt, rice wine and ginger slices until they taste good (15-20 minutes), peel and slice the potatoes, put them in a 40% hot pot and fish them up for later use.
Deep-fry the marinated ribs in the oil pan until they are crispy outside and cooked inside, and then fish them up for later use. Leave the oil in the bottom pan, and pour in a small amount of granular materials to stir-fry until tender. Pour in a small amount of sauce and stir-fry until tender to get spicy oil. Add fried ribs and potatoes, pour a little rice wine and mix with appropriate cold water. Bake over medium heat until it tastes good, and finally add celery. If there is no dry pot, put it in a hot pot restaurant. After taking it, you can add fresh soup or water to scald all kinds of vegetables.