Depinhui team is a cold dish team with the same dream and goal. These young people love food, are willing to innovate, and take cooking as their lifelong career. "Inheritance is not conservative, innovation is not forgetful" is the core concept of the team.
A healthy and orderly development team is inseparable from the support and understanding of every member, and also from the support and help of colleagues from all walks of life in the catering industry. The Depinhui team also looks forward to the guidance and suggestions of the masters, and hopes to share and communicate with the catering colleagues.
Next, let's take a look at the cold dishes of this team.
Raw materials:
Sprouts 10 kg.
Seasoning:
5 bottles of white vinegar 1.5, 400g of sugar, 2kg of mineral water, 650g of pickled pepper water, 50 pickled peppers, diced millet pepper 10, 2.5 tablespoons of monosodium glutamate and 2.5 tablespoons of chicken essence.
Making:
Change the knife, marinate the sprouts with half a pack of salt for 6 hours, then dilute them with clear water, soak them in the soup overnight, take out the soup the next day, put 3 tablespoons of rapeseed oil in the pot, stir-fry for 40 seconds, and finally put them in a quick-freezing refrigerator for cooling. If necessary, take them out and set them on a plate.
Main ingredients:
300 grams of clam.
Seasoning:
500g of steamed fish sauce, 50g of Thai fish sauce, 250g of Donggu Yipin Xian, 50g of aged vinegar, 350g of Haitian umami soy sauce, 0/00g of swastika sauce/kloc-,0/00g of red Zhejiang vinegar/kloc-,200g of monosodium glutamate, 500g of purified water, 50g of mustard, and 50g of Thai pepper/kloc-.
Making:
Put the clams in a pot with cold water, add appropriate amount of yellow wine, onion and ginger, and simmer until the clams open. Take it out and cool it in ice water, put it in a plate and pour in some juice.
Raw materials:
Pig large intestine head 10 kg.
Seasoning:
Ribs sauce half a bottle, seafood sauce 1/3 bottles, soy sauce 150g, delicious fresh 100g, soy sauce 250g and maltose two bottles.
Making:
1. Wash the pig's large intestine, blanch it, season it with seasoning, and marinate it for 2 hours. The juice is thick and shiny.
2. Take out the pot, leave a little soup, then pick out the large intestine and put it in a baking pan (up and down 150 degrees), and bake for half an hour until it is dry and fragrant. When serving, set the plate and pour the soup.
Raw materials:
grass carp; BoogieFish
Seasoning:
Delicious fresh soy sauce 120g, light soy sauce 30g, sugar 100g, seafood sauce 30g, ribs sauce 20g, rice vinegar 25g, garlic Chili sauce 15g, Thai chicken juice 10g, onion, ginger, garlic, star anise, fragrant leaves and cinnamon.
Making:
1. Grass carp was boned to get meat, and the length and width of the knife were changed to 5cm 1.5cm, and fried until it was crispy outside and tender inside.
2. thicken the sauce, put the fried fish pieces into the batter and put them on the plate.
Raw materials:
5 kilograms of shad.
Accessories:
30g onion, ginger and garlic, parsley 10g, carrot and radish 40g, celery 30g, 2 onions, and Beijing onion1g..
Seasoning:
4 kg white sugar, 4 kg delicious fresh, straw mushroom soy sauce 1600g, savory soy sauce 1600g, Laoganma 2 bottles, Nannai 1 bottle, Jade Girl oyster sauce 1 bottle, 3 tablespoons monosodium glutamate, 2 tablespoons chicken essence, and old wine/kloc.
Spices:
Siraitia grosvenorii 1, tsaoko15g, licorice15g, cardamom15g, scallop10g, star anise, fragrant leaves, cinnamon 20g, pepper10g, dried pepper.
Making:
Slaughter catfish, slice it, rinse it, drain it, marinate it in cooked sauce for 24 hours, pick it up and dry it, steam it with old wine and onion ginger, let it cool, then change the knife and plate it.
Raw materials:
Hu Yang has one hind leg (about 2000g), 200g radish and 200g carrot.
Seasoning:
Fish glue powder 120g, mutton soup 2500g, white pepper 5g, a little onion and ginger.
Making:
1. Burn the leg of lamb with a musket, blanch it, add radish, onion ginger and pepper, stew until soft and rotten, take it out, bone the mutton and cut it into small pieces.
2. Filter the stewed mutton soup, steam the Geely powder, then add it to the mutton soup, adjust the salty taste, pour it into a flat box for cooling, and cut it into the required shape when using (you can add some vegetables if you like).
Making:
1. Beat 300 grams of chestnut puree and 100 grams of light cream, and pour them into a mold for freezing.
2. Boil 500 grams of cabbage head juice, 80 grams of sugar and 9 pieces of gel to make wrapping paper.
3. Put the chestnut paste into the patina juice for sizing and let it cool.
4. Sprinkle with molecular mango seeds when serving (note: this dish can also be made of foie gras).
Main ingredients:
200 grams of grass chicken and 50 grams of lettuce.
Seasoning:
30g of onion ginger, 20g of cooking wine, 3g of salted chicken powder, 2g of West Lake flavor powder, 2g of concentrated chicken juice, 2g of rose wine and 3g of rattan pepper oil.
Making:
1. Wash the grass chicken, add onion ginger and cooking wine, cook for 10 minute, turn off the fire and stew for 10 minute, take it out and cool it in ice water to ensure the taste of the raw materials, then take the meat, tear it into shredded chicken by hand, and add brine chicken powder, West Lake flavor powder, concentrated chicken juice, rose wine and rattan pepper.
2. Peel the lettuce, cut it into strips 5cm wide and 3cm wide, splash water, and add a little West Lake flavor powder and rattan pepper oil for later use.
3. Lettuce as the bottom, shredded chicken stacked on the plate, and fresh green pepper with delicious taste.
Raw materials:
Grass carp 150g, meat foam 30g.
Seasoning:
25g of sweet potato starch, 3g of salt, 5g of monosodium glutamate and proper amount of cooking wine.
Making:
1. Chop fish and minced meat together, add Jiang Shui, sugar and starch, mix well and knead into an oval shape.
2. Boil a pot of water, put it down when the water is about to boil, then turn off the fire for 20 minutes until it is cooked, take it out, fry it in the oil pan until golden, take it out, change the knife and put it on the plate.
Raw materials:
500 grams of raw almonds and 500 grams of paper-skinned pecans.
Seasoning:
200g of mushroom soy sauce, 200g of soy sauce, 200g of soy sauce, 200g of soy sauce, appropriate amount of rock sugar, 2 bottles of iced sour plum sauce, half a bottle of seafood sauce/kloc-0, and appropriate amount of chicken essence.
Making:
65438+
2. Stir-fry raw almonds, put oil in the pan, add seafood sauce, ribs sauce and soy sauce to boil, add almond juice and serve together.
Raw materials:
Fresh hawthorn 1 kg, fragrant honey duck liver 0.5 kg.
Seasoning:
Fresh milk100g, rock sugar 70g, salt 50g.
Making:
1. Wash fresh hawthorn and soak it in salt water for 40 minutes.
2. Take out the hawthorn, add rock sugar, steam in a cage for 30 minutes, and take out the hawthorn core.
3. Hawthorn mixed with raw fruit juice, put it into a blender and stir it into paste, spread it on a stainless steel plate, dilute it, and bake it in an oven (upper 180 degrees, lower 150 degrees) for about 30 minutes.
4. Mix duck liver and milk evenly and bake in the oven 180℃ for 30 minutes.
5. Replace the baked hawthorn slices with a square of about 8cm, add a proper amount of roasted fatty liver, and make them into various shapes to eat.
Raw materials:
Bamboo shoots, Toona sinensis seedlings, mulberry leaves.
Making:
1. Put Toona sinensis seedlings and mulberry leaves into a juicer, break them and season them into Toona sinensis juice for later use.
2. Sprinkle bamboo shoots into boiling water, put them into ice water, and change the knife into pieces.
3. Put the bamboo shoots on the plate and pour in the pre-beaten juice.
Raw materials:
Seven Jin of fresh beef brisket.
Seasoning:
Populus euphratica soy sauce, bagged rice wine, chicken essence, monosodium glutamate, sugar and soy sauce.
Spices:
Cinnamon, star anise, dried pepper, cardamom and citronella.
Making:
Change the knife into beef brisket, add yellow wine and onion ginger, rinse, put it into the prepared seasoning, simmer for a while, take it out and change the knife, and put it on a plate.