Stir-fried eight vegetables
Hunan cuisine
Golden color, crisp outside and tender inside, salty and delicious, is the best table wine.
Raw materials: 3 young chickens in 2000g, cooking wine in 50g, salt in 5g, peanut100g, monosodium glutamate in 2g, eggs in 2g, sugar10g, coriander100g, sesame oil in 20g and peanut oil.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Stir-fry peanuts with salt, peel and chop them, cut onions into flowers in half, and beat the rest with ginger. 2. After the chicken is boned, pound it loose with the back of a knife, cut it into 4.5cm square pieces, marinate it with cooking wine, salt, sugar, onion ginger, pepper and monosodium glutamate for about an hour, then remove the pepper, onion and ginger, paste it with egg white and wet starch, and stick it with peanuts. 3. Boil the peanut oil in the pot, fry one by one in the oil pan, and then take it out. When the oil pan is dry, fry it in the oil pan until golden brown, pour it out, sprinkle with pepper powder, chopped green onion and sesame oil, put it on a plate and serve with coriander. Note: Boning method of chicken: 1. Slaughter the chicken, remove the hair, gut it and wash it. Hold chicken wings in your left hand and put your head on the chopping block. Take a knife in your right hand and cut the chicken backwards from the neck to the tail to split the meat. 2. Cut the wings and bones with a knife, and then cut the chicken breast. The knife should cut to the sternum. Hold the chicken bone with a knife in your right hand, hold the wings that cut off the bones and muscles in your left hand, and pull back, so that one side of the chicken can be removed. Flanging peel off the chicken on the other side according to the above method, so that the chicken and bones on both sides are separated. 3. After the chicken bone is taken out, the leg bone is still in the chicken, and then a knife is cut on the chicken leg meat near the bone to expose the chicken bone. At this time, the joint bone in the middle part of thigh and calf is cut off, and the joint between the joint bone of chicken leg and chicken foot bar is definitely broken. Hold the chicken leg in your left hand, turn it over and fold it, hold a knife in your right hand, and pull the chicken leg back with your left hand to remove two leg bones (chicken head and neck, chicken wings and chicken feet).
Fried assorted vegetables
Hunan cuisine
Beautiful characteristics, fragrant and slightly spicy.
Raw materials: 40g of fresh mushrooms, 40g of mushrooms, 40g of cucumbers, 40g of carrots, 40g of tomatoes, 40g of ginger, 40g of broccoli, 40g of corn shoots and 40g of water chestnuts.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) fresh mushrooms are pedicled, cut into 1/2 depth with a knife, and pressed into a fan shape by hand. Cut the mushrooms into plum blossoms. Cucumber and carrot are cut into 2cm segments, and the edges are cut into butterfly shapes. Peel tomatoes and cut them into rhombic pieces. Peel ginger and cut it into jagged shapes. Broccoli blooms into small flowers. Cut the corn seedling into sections. Horseshoe, nest bamboo shoots and laver heads are all cut into spheres. (2) The main ingredients cannot be opened at one time. 3 > put a little oil in the pot, heat it, add all the main ingredients, add chicken soup and seasoning, stir fry, thicken the water starch and pour the oil.
Vegetable name clear soup chaiba duck
Hunan cuisine
The specialty is rich in nutrition, moist and nourishing, and rich in flavor.
Raw materials: fresh duck 1000g, onion 5g, cooked ham 75g, pepper 0.5g, water-borne magnolia officinalis 75g, monosodium glutamate 1g, water-borne fragrant shavings 75g, refined salt 2g and water-borne green bamboo shoots 50g.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and 0.7 cm square, and wash it with fragrant shavings. Slice the cooked ham and magnolia officinalis, and cut into 5 cm long and 0.3 cm square filaments. Water bamboo shoots are cut into thick shreds. 2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia, and 2 pieces of shredded fragrant shavings (65,438+00 pieces), tie them with shredded green bamboo shoots from the middle, tie them into a small firewood, put 24 pieces neatly in a soil bowl, and add cooked lard, 65,438+0.5g of refined salt and 250g of chicken soup. 3. Add 250g chicken soup to the wok with original duck soup, boil it, skim off the foam, add 0.5g refined salt, monosodium glutamate and onion, pour into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger, steaming for about 40 minutes, preferably soft and rotten.
This dish is famous for its silk leaves.
Hunan cuisine
Special fish, tender. This kind of fish is tender and delicate, dipped in Jiang Mo and balsamic vinegar, and it tastes delicious.
Raw beef venetian blinds 750g, wet starch 1 5g, water-soaked magnolia slices 50g, monosodium glutamate1g, dried red pepper powder10.5g, refined salt 3g, beef soup 50g, sesame seeds 2g, and scallion slices10g.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Divide the raw beef louver into five pieces, put it into a bucket, pour boiling water, stir it continuously with a wooden stick for 3 minutes, take it out, put it on a chopping board, rub off the black film on it, rinse it off with clear water, put it in a cold water pot and cook it 1 hour until it is 70% rotten, and take it out. 2. Tile the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5 cm long, put it in a bowl, mix well with 1 0g yellow vinegar and10g refined salt, rub hard to remove the fishy smell, then rinse with cold water to squeeze out the water. 3. Magnolia grandiflora slices are cut more than 0. Is it a 4-star harmony? Take a small bowl with cm length 1 piece, and add beef soup, monosodium glutamate, sesame oil, yellow vinegar 10g, onion and warm starch to thicken it. 4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put the shredded Flos Magnoliae and dried chili into a wok and stir-fry a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry a few times, and serve.
Braised Turtle in Brown Sauce
Hunan cuisine
Specializing in nourishing yin and enriching blood. It is suitable for patients with yin deficiency or blood deficiency, low fever, hemoptysis and hematochezia.
Raw soft-shelled turtle1(250-500g), vegetable oil 60g, yellow wine 20g, ginger, onion, pepper, and rock sugar soy sauce.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Put the soft-shelled turtle in a pot, heat water (about 40℃) to make it excrete urine, then chop off the head and feet, cut open, remove the shell and internal organs, wash, and cut the nail fish into pieces. 2. Add vegetable oil to the pot, heat it, add the nail fish, stir fry repeatedly, add ginger, onion, pepper, rock sugar and other seasonings, cook with soy sauce and yellow wine, add appropriate amount of water, and simmer with slow fire until the nail fish is rotten.
Sesame crispy duck.
Hunan cuisine
Features beautiful appearance, soft color, set loose foam, crisp, soft and tender, fresh and fragrant in one.
Raw materials: fat duck 1, 2000g, monosodium glutamate 1.5g, sesame 50g, 20 peppers, fat pork 50g, pepper powder 1g, cooked lean ham 10g, onion 15g, coriander/kloc.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Marinate the washed duck with Shaoxing wine, refined salt, white sugar, pepper and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool, first cut off the head, wings and palms, then remove the bones from the duck, and cut the thick parts of leg meat and breast meat into shreds. Cut the ham into pieces. The fat meat is cut into filaments. Put the eggs in a bowl, add flour, dry starch 10g, and 50g water to make a paste. Pick and wash the coriander. 2. Put a layer of egg paste on the surface of duck skin. Spread it on the oiled flat plate, put the shredded fat meat and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in the oil pan until golden brown, and take it out and put it in the flat plate. 3. Beat the egg white into foam, add 40 grams of dry starch, and stir evenly to form a snowflake paste. Spread it on duck noodles and sprinkle with sesame seeds and minced ham. Add peanut oil to the wok, heat it to 60%, add Mamen Duck Crisp, fry until cooked, and pour oil on the surface until the bottom is golden. Remove the oil, sprinkle with pepper powder, drizzle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on a plate, and put coriander around it.
Cai Ming chaiba fish
Hunan cuisine
Specially pictographic dishes, like firewood bundles, are thick, tender and slightly spicy.
Ingredients: 200 grams of fresh fish, 75 grams of water-soaked mushrooms, 50 grams of winter bamboo shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, and 2 cooking wines.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Cut the fish into thick shreds 3 cm long, and add cooking wine, onion and ginger juice, salt and monosodium glutamate to taste. Mushrooms, winter bamboo shoots, ham and ginger are all cut into filaments. (2) Tie shredded ginger, shredded ham, shredded mushroom and shredded fish together with green garlic leaves, divide them into 24 bundles, cut both ends with a knife, put them in a bowl, add chicken soup, salt, monosodium glutamate, onion ginger juice, lard, cooking wine and pepper, steam them in a steamer, put them in order, blanch the fish head and fish tail with water, and reset them. (3) filter the steamed fish, pour it into a pot to boil, thicken it with water starch, and pour the famous oil on the fish.
Zilong took off his robe.
Hunan cuisine
Especially fresh and delicious, tempting appetite.
Ingredients: 500g eel, 50g shredded winter bamboo shoots, 30g shredded red bell pepper, 0g shredded mushroom10g, shredded onion and ginger10g, 3g coriander and 30g egg liquid.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Peel, boneless and decapitate eels, clean them, cut them into 6cm filaments, and size them with egg liquid and starch. (2) Heat the oil in the pot, add the eel shreds, slide them open, and take out the oil control. Shredded winter bamboo shoots, shredded persimmon peppers and shredded mushrooms with oil. (3) Leave the bottom oil in the pot, add shredded onion and ginger until fragrant, add eel, winter bamboo shoots, mushrooms, shredded persimmon pepper, salt, monosodium glutamate and cooking wine, sprinkle pepper, pour sesame oil and add coriander.
Hot and sour chicken.
Hunan cuisine
Extra fresh, extra salty and extra alcohol, spicy and palatable.
250g of chicken leg meat, 50g of persimmon pepper, 2g of dried pepper, 2g of salt, 3g of soy sauce, 4g of vinegar, 2g of monosodium glutamate, 3g of cooking wine and 0/0g of starch/kloc.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) boneless chicken legs, put them on a flower knife, dice them, and size them with egg white liquid and starch. Dice persimmon pepper. Heat the oil in the pan, put the diced chicken in, and take out the oil control. (2) Leave the bottom oil in the pot, add the dried chili and stir fry, add the diced chicken and seasoning and stir fry. Pour water starch, clear oil and sesame oil into the pot.
Vegetable name fresh fish raw vegetable soup
Hunan cuisine
The special flavor is outstanding and the next meal is particularly good.
The raw materials are grass carp tail meat 100g, lettuce 100g, chicken powder 5g, salt 5g and a proper amount of broth.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Use the top knife of grass carp to clamp the blade scissors and loosen them gently. (2) Put the lettuce on the bottom of the soup bowl and code the fish fillets on the lettuce. (3) Boil the broth, add chicken powder and salt, and then pour into the soup bowl.
Cuisine Furong Crucian Carp
Hunan cuisine
Especially when it tastes fresh and tender, it melts in the mouth. This is a traditional Hunan dish.
The raw materials are 2 strips of crucian carp 750g, pepper 0.5g, egg white 5, onion 25g, cooked lean ham15g, ginger15g, Shaoxing wine 50g, chicken soup 250g, refined salt 5g and chicken oil15g.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Scales, gills and internal organs of crucian carp are removed, washed, head and tail of crucian carp are obliquely cut, put into a plate together with the fish body, add Shao wine and mashed onion and ginger, steam in a cage for 10 minute, take out, and fish out with a knife. 2. After the egg white is broken, add fish, chicken soup and fish soup, add salt, monosodium glutamate and pepper, stir well, put half of it in a soup bowl, steam it in a cage until it is half cooked, take it out, pour the other half on it, put it in a cage and steam it to get the hibiscus crucian carp, and steam the head and tail at the same time. 3. Take out the hibiscus crucian carp and fish head and tail, put both ends of the hibiscus crucian carp at the head and tail respectively, make it into a fish shape, sprinkle with minced ham and chopped green onion, and pour with chicken oil. Note: Crucian carp should not be steamed for a long time, with 10 minutes as the degree. Steam for too long, the meat will be tender, not easy to separate, and the umami will be lost.
Cai Ming glass freshly ground
Hunan cuisine
Special taste, delicious and salty.
Ingredients: fresh squid 300g, salt 2g, monosodium glutamate 2g, pepper 1g, water starch, ginger juice, chicken soup, clear oil and chicken oil.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Cut the fresh cuttlefish into pieces with a length of 10 cm and a width of 5 cm, cut it from 1/2 with a horizontal knife, replace the rest with clamping blades, and then cut it into fishtails along the knife. (2) Blanch the processed fish fillets with boiling water and put them on a plate. (3) Boil the clear oil, chicken soup, ginger juice, salt, monosodium glutamate and pepper, put a little water starch on the glass, pour the oil, pour the juice on the coded cuttlefish slices, and add a little chicken oil. Plates can be used for decoration. Blanch the main ingredients with water, they will be slightly rolled up and then taken out. The cutter makes the feed deeper.
Cai Ming bread chicken cutlet
Hunan cuisine
What is special is that it is crispy outside and tender inside, salty and delicious.
250g of raw chicken breast, 300g of bread crumbs, 2g of cooking wine, 3g of salt, 2g of onion, 2g of ginger, 6g of egg liquid, 80g of oil and a proper amount of dry starch.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Cut the chicken breast from the middle, slice both sides with a knife, marinate with salt, cooking wine, onion and ginger slices for about 30 minutes, stick the egg liquid, dried starch and bread crumbs in turn, and compact. (2) Heat the oil in the pot to 80% heat, then add the processed chicken chops, and remove the residue until golden brown.
Cai Ming la dog meat
Hunan cuisine
Bright features, slightly spicy taste, soft and rotten meat.
The raw materials include 500g clean dog meat, 50g pepper, 3g pepper, 20g garlic, 50g oil, 25g soy sauce, a little salt and monosodium glutamate, and 0/5g cooking wine/kloc-.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Boil the washed dog meat with white water until it is 80% cooked, cool it and cut it into pieces about 2 cm square. Cut the pepper into elephant's eyes. (2) Put a little oil in the pot, stir-fry garlic slices and dried peppers, add dog meat, add Ming oil, cooking wine, soy sauce, monosodium glutamate and chicken soup, simmer with low fire, collect juice with high fire, pour Ming oil and cooking wine, add pepper powder, and take out the pot. (3) Put a little oil in the other pot, stir fry to establish diplomatic relations, add salt and monosodium glutamate in the center of the pot.
Shredded squid
Hunan cuisine
It is characterized by bright color and delicious taste.
Raw squid150g, shredded pork100g, shredded persimmon pepper 30g, shredded winter bamboo shoots 30g, salt 2g, monosodium glutamate 2g, soy sauce 3g, cooking wine 5g and oil 30g.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Slice squid, blanch in boiling water, and size shredded pork with starch. (2) Heat the oil in the pot, and the shredded pork slides open to control the oil. (3) Leave the bottom oil in the pot, add shredded squid and pork, add ingredients and seasonings, stir fry, thicken the water starch, and pour the oil and sesame oil out of the pot.
The name of this dish is colorful scallop.
Hunan cuisine
It is characterized by bright color and delicious taste.
Raw materials: 300g of fresh shellfish, 20g of carrot balls, 20g of cucumber balls, 20g of straw mushrooms, 5g of water-borne mushrooms, 2g of salt, 3g of monosodium glutamate, 5g of cooking wine, 2g of pepper, and proper amount of starch and oil.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Blanch carrot balls, cucumber balls, straw mushrooms and shiitake mushrooms with boiling water, and then size the fresh shellfish. (2) Heat the oil in the pot and thoroughly smooth the fresh shellfish. (3) Leave the bottom oil in the pot, add all the main ingredients, salt, monosodium glutamate, cooking wine, pepper and stir fry.
Dish Name Hot and Sour Bai Ye
Hunan cuisine
Features bright color, red and white, hot and sour and crisp.
Raw materials: 400g of buffalo horn leaves, 50g of pickled vegetables (radishes), 20g of dried peppers 10g, 20g of coriander powder, 20g of cooking wine 10g, 20g of white vinegar and 5g of sesame oil.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Wash and shred beef venetian blinds, put water and a little salt in the pot to boil, blanch in venetian blinds and drain. (2) Heat oil in a pot, add dried Chili, pickles, tripe, cooking wine, vinegar, salt, monosodium glutamate and chicken soup, stir fry evenly, thicken, pour sesame oil and sprinkle with coriander powder.
Caimingjiang elbow
Hunan cuisine
Features bright red, rotten meat, slightly salty and sweet, fat but not greasy.
Raw material: 1 pig elbow (weighing about 750g). Seasoning: 50g marinade, 65438+ 0.5g refined salt.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Boned the pig's front elbow and cut it into a semicircle. Use a soldering iron to iron off the remaining hair on the elbow skin, soak it in clear water for 10 minute, and scrape it clean. Then put a knife on one side of the elbow. 2. Put1000g of cold water into the pot, cook the elbow until it is medium-cooked, take it out, move it into a halogen pot, and cook it over medium heat until it is 80% rotten. 3. Buckle the cooked elbow into a bowl, then take 50g of marinade in a marinade pot, add refined salt, stir it evenly, pour it on the elbow and steam it in a cage.
Shredded pork with black bean and pepper.
Hunan cuisine
Characterized by bright red and spicy.
Ingredients: 200g lean pork, 50g persimmon pepper, 50g winter bamboo shoots, 30g lobster sauce, 5g dried pepper, 20g egg liquid, 25g soy sauce and cooking wine 10.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Pork shredding, adding soy sauce, cooking wine, egg liquid and water starch for sizing. Shred winter bamboo shoots and persimmon peppers, chop dried peppers, wash and dice lobster sauce. (2) Put oil in the pot, and burn it at 70% heat to make the meat smooth and control the oil. Blanch shredded winter bamboo shoots with boiling water. (3) Leave the bottom oil in the pot, add lobster sauce, pepper powder and onion and stir-fry until fragrant, add shredded winter bamboo shoots and shredded pork, add cooking wine, salt, monosodium glutamate, soy sauce, chicken soup and water starch, add shredded persimmon pepper and stir-fry, and pour out the oil.
Dong' anzi chicken with vegetable name
Hunan cuisine
Features light yellow, sour and salty.
The raw materials are 1 tender hen (weighing about 750g), 25g red bell pepper, 25g shredded onion, 25g shredded ginger, more than 20 slices of pepper, 90g peanut oil and monosodium glutamate.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Wash the clean-bore chicken, put it in a pot and cook until there is no blood, take it out, cool it, remove all the chicken bones, cut it into strips with a length of 4 cm and a width of 1 cm, and size it with wet starch. Peel the persimmon pepper and cut it into filaments. Chop dried Chili and garlic, and mash flowers. (2) Heat the oil in the pot, saute the dried chilies, then add shredded onion, shredded ginger, shredded persimmon pepper, minced garlic, pepper and saute the shredded chicken, add monosodium glutamate, salt, vinegar and a little chicken soup, cover the pot and stew for 10 minute, and stir-fry the water starch.
The name of this dish is Longfeng Grape Beads.
Hunan cuisine
The special colors are pleasing to the eye and delicious.
250g of raw chicken breast, 250g of grass carp, 300g of rape leaves, 20g of onion juice and ginger juice, eggs 1 egg, and less salt, monosodium glutamate, soy sauce and green vegetable juice.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
(1) Mash chicken and grass carp respectively, and add egg liquid, starch, onion, ginger juice, salt and monosodium glutamate to taste. (2) Take the rape green juice, add it into the fish paste and mix well. Stir the chicken paste with soy sauce. (3) After the pot is boiled, cook the two kinds of mud into balls the size of chestnuts, and take them out when floating. (4) Pour the vegetable juice into the pot, add a little salt, thicken it with water starch into glass, add fish balls, and pour the oil out of the pot. (5) Heat a little oil in a wok, add tomato sauce, white sugar, white vinegar and water starch, add chicken balls and pour oil. (6) The two kinds of balls are respectively put into trays to form grape clusters. Features: pleasing in color and delicious in taste.
The name of this dish is Kaiping Chai Ba Gui Yu.
Hunan cuisine
Characterized by diverse colors, colorful but not chaotic, rich taste, fresh and palatable.
The raw materials are pure osmanthus fish 250g, quail eggs 12, cooked ham100g, miscellaneous bone soup 50g, winter bamboo shoots100g, 2 egg whites, 20 spinach hearts, ginger15g and 3 red-green cherries.
Ingredients: 1 octopus weighs about 12 (about 480g), orange 1 slice, 2 tablespoons of ground black beans, 2 tablespoons of garlic 1/2 tablespoons, red pepper 1 slice (diced) and 2 slices of onion (diced).
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour.
manufacturing process
1. Cut the fish into 0.5cm thick and 7cm long shreds, cut the winter bamboo shoots and ham into 3cm long shreds, and blanch 75g onion with boiling water. In addition, beat the remaining onion and ginger evenly, add Shaoxing wine and refined salt 1 g, mix well and squeeze juice, add monosodium glutamate, and marinate in shredded fish for about 8 minutes. Then, mix the egg white and dry starch evenly. Add shredded fish for sizing. 2. Divide all the cherries in half, put quail eggs one by one into the spoon of 12 National Defense University, and add cooked lard. Pick and wash the coriander. Then half a cherry is embedded in a spoon filled with quail eggs, and several coriander leaves are put together to form a bird screen flower shape, which is steamed in a cage for 10 minutes to cook and kept warm in the cage. Mix bone soup, sesame oil and wet flour to make juice. 3. Put the watered onion roots straight on the plate, and put 2 shredded ham, 2 shredded fish and 2 shredded winter bamboo shoots horizontally on it, and bundle them into 20 bundles according to the shape of firewood. 4. Put the wok on a big fire, add cooked lard to boil, add the tied firewood to the mandarin fish, stir fry and pour it into the colander to filter oil. Then, take out the steamed quail eggs and put them on one end of the long plate to make a sparrow screen; Chai put the fish in the middle of the plate as a sparrow; Then put a bird's head carved from an omelet at the front end. Put the wok on fire, add the prepared juice, cook until it is thin and thick, and pour it evenly on the mandarin fish.
Sichuan cuisine
The practice of pickled fish:
(Main ingredients and auxiliary materials of pickled fish)
Fresh fish 1 tail 1250g pickle 200g ginger 15g monosodium glutamate1g.
Garlic 10g egg white, 2 pickled peppers 15g fresh soup 1500g.
Sichuan salt 5g mixed oil 50g pepper 3g cooking wine 15g pepper1g.
(How to cook fish with Chinese sauerkraut)
The practice of pickled fish is 1. Slice Sichuan pickles with a knife, soak them in clear water, and then rinse them to avoid being too salty.
Practice of pickled fish II. Slaughter the carp for later use;
Practice of pickled fish 3. At the joint of fish head and fish body, cut the fish head and fish body with a knife, but don't cut the fish bone. From the fish tail, use a knife to separate the fish head from the fish bone, until the fish head, so that the fish is separated and treated the same;
Practice of pickled fish 4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size evenly, and pour wet starch for later use;
Practice of pickled fish 5. Cut the fishbone into 5 cm long sections; Split the fish head from the middle, one for use; Add pickled peppers and garlic to the oil pan and saute until fragrant; Then add Sichuan sauerkraut, stir-fry with low fire 1 min, pour in broth or water, and boil with high fire; Then, add fish heads and bones, cover the pot and cook for 5 minutes; Add a small amount of monosodium glutamate and pepper; Finally, slowly add the fish fillets, and you can cook them in half a minute after you see that the fish fillets are all white.