Jintang yellow river fish

Ingredients: Yellow River Fish

Accessories: vinegar, wet starch

Seasoning: salt, yellow wine, sugar, chopped green onion, ginger juice and green pepper.

Practice:

1, first take out the internal organs and wash the fish.

2. Put water in the wok, bring it to a boil with high fire, put the fish in, and cover it. When the water in the wok boils again, open the lid, remove the floating foam, turn the wok, continue to cook with high fire, and cook for about 5 minutes before and after, gently prick it with chopsticks, and take out the fish if it can be cooked immediately.

3. Put the wok on a strong fire, add 50 ml of soup/kloc-0 and refined salt, yellow wine, white sugar, chopped green onion, ginger juice and green pepper, mix the wet starch with vinegar after the juice boils, dry the juice with hot oil, and pour it all over the fish.

2

Fried chicken with cashew nuts with fragrant leaves

Ingredients: local boneless fried chicken pieces, cashew nuts, green and red pepper pieces, onion pieces, straw mushrooms, basil leaves, garlic, shallots and dried peppers.

Seasoning: Thai Chili sauce, oyster sauce, sesame oil.

Practice:

Heat oil in a pan, saute garlic and shallots until fragrant, add fried chicken, green pepper, onion and straw mushroom, add Thai Chili sauce, oyster sauce, sesame oil, cashew nuts and dried Chili, stir-fry until fragrant, take out the pan and plate, and garnish with fried basil leaves.

three

Fresh abalone and cod

Raw materials:

Fresh abalone larvae100g, silver cod100g, and fresh broad bean rice 200g.

Seasoning:

XO sauce, salt, sugar, monosodium glutamate, salad oil.

Method:

1, clean the fresh abalone for use; Cut the silver cod into pieces, size it, put it in a salad oil pan, and then pour it out.

2. Put the fresh broad bean rice into the boiling water pot, simmer it, then take it out and drain it for later use.

3. Put the oil in the net pot, add XO sauce, broad bean rice, fresh abalone and silver cod, stir well together, add salt, monosodium glutamate and white sugar to taste, turn it over and put it on the plate.

four

be closely linked/connected as flesh and blood

Raw materials:

Beef ribs with meat 1 piece, crispy pepper100g, a little chopped green onion.

Seasoning:

Cumin powder, salt, monosodium glutamate, sesame oil, salad oil, spiced brine 1 pot.

Method:

1, rinse the blood of the bovine fan bone, soak it in a boiling water pot, then fish it into a spiced brine pot for marinating, take it out and let it cool, then pick the clean meat and slice it; Chop the crispy pepper into fine powder.

2. When the oil in the clean pot is burned to 70% heat, put in the beef fan and fry it until it is crispy, and pour it out to drain the oil.

3. Leave a little base oil in the pot, pour in the beef fan bone and crispy pepper, stir fry, add cumin powder, salt, monosodium glutamate, sesame oil and appropriate amount of chopped green onion while frying, and then take out the pot and put it on the slate tableware with beef fan bone. Serve.

five

Horseshoe turtle pot

Raw materials:

Turtle 1 each, 80g horseshoe block, 60g water-soaked mushroom block, 50g dried onion block, a little green pepper, ginger slices, garlic and pickled pepper powder.

Seasoning:

Bean paste, salt, cooking wine, sugar, monosodium glutamate, fresh soup, raw flour, and vegetable oil.

Method:

1 Slaughter and clean the turtle, soak it in a boiling water pot, take it out and cut it into pieces.

2, the pot is on fire and put oil, first stir-fry the dried onion pieces, and take the pot to fill the bottom of the sand pot.

3. Then put oil in the pot, stir-fry ginger slices, garlic and turtle pieces together, add bean paste and pickled pepper powder until the color is red, add a proper amount of fresh soup, add salt, cooking wine, white sugar and monosodium glutamate, and when the turtle is soft and cooked, add horseshoe pieces, mushroom pieces and green and red pepper knots, stir-fry until the taste is good, then scoop out the pot and serve.

six

Xiangyi kumquat sparerib

Raw materials:

500g pork ribs, 30g kumquat, onion and ginger slices10g each.

Seasoning:

200g of red wine, 30g of clear water/kloc-0, 30g of braised soy sauce, 2g of white sugar/kloc-0, 2g of chicken essence.

Making:

1, pork ribs washed away blood, cut into sections for later use; Wash kumquat and put a few knives on the skin to make it taste good.

2. Heat the bottom oil in the pan to 40% heat, add the onion and ginger slices to saute, add the ribs and stir-fry until the color changes, add kumquat10g, cook in red wine, clear water, braised soy sauce, white sugar and chicken essence, simmer for 30min after the fire boils, pick out the crispy kumquat, and then pour in the remaining 20g kumquat, after the juice is collected by the fire.

seven

Shanjiao pettitoes

Practice:

1, chop 500 grams of fresh pig's trotters into pieces, rinse them with clean water and put them in a pressure cooker. Heat salad oil 100 ml in a pot, stir-fry 20 g of ginger slices and minced garlic 10 g, add 50 g of wild mountain pepper segment 100 g and yellow pepper segment, stir-fry for 2 minutes, then add clean water, add 20 ml of chicken juice, 20 ml of white vinegar and 5 g of monosodium glutamate, and pour the pot into a pressure cooker with pig's trotters.

2. Cut the lotus root into large pieces and put it in another pressure cooker with clear water for later use. When serving, first put the lotus root at the bottom of the container, then pour the pig's trotters and a little soup in the pressure cooker, add the small green pepper rings that have been fried, and pour onion oil 10 ml and pepper oil 10 ml, and serve.

Note: Lotus root should be cooked by pressing with clear water alone, because pressing with pig's trotters will make it salty.

eight

Bitter gourd braised pork

Practice:

1, cut the pork belly into cubes, and the bitter gourd needs to be cut into cubes.

2. Heat the pot with oil, stir-fry the pork belly pieces and sugar color. When the pork belly is colored, add fresh soup and adjust it to salty and savory taste. When the pork belly is cooked for seven minutes, put the bitter gourd pieces in, and cook until the raw materials are cooked. Take out the pot and plate it into dishes.

nine

Very enjoyable Chili snail

Ingredients: pork belly slices 100g, snail meat 200g；;

Accessories: garlic seed 15g, Pleurotus eryngii 100g, Hunan green pepper 100g, and lobster sauce 5g;

Seasoning: 45g of fresh soy sauce with chopped pepper and fish head, 8g of genuine oyster sauce, 2g of rock sugar soy sauce and 2g of fine salt;

Production method:

1, sliced main ingredients, sliced green peppers, sliced Pleurotus eryngii and fried until fragrant;

2, stir-fry pork belly from the pot, and stir-fry it with soy sauce for later use;

3. Leave the oil at the bottom of the pot and saute the small ingredients. Add the green pepper and salt to stir fry until raw. Add the main and auxiliary materials, oyster sauce and fresh soy sauce with chopped pepper fish head and stir fry evenly.

Characteristics of dishes: Adding fresh soy sauce with chopped pepper and fish head in the cooking process can enhance the flavor of soy sauce and make the dishes perfectly reflected.

Creative experience: This dish innovatively uses snails in western food and Pleurotus eryngii, which not only improves the edibility of the dish, but also enriches the nutritional components of the dish.

10

Braised fish head with pepper dipped in bass.

Ingredients: bass 350g；;

Accessories: 2g shredded ginger, 2g shredded onion, 2g shredded red pepper, fresh pepper with branches 1 branch, 2 slices of fresh lemon and 3 garlic cloves;

Seasoning: 20ml fresh soybean oil with chopped pepper and fish head, 5ml cooking wine and 5 g salt;

Production method:

1. The perch is decapitated, and the fish is taken down along the middle thorn and divided into sequins to leave the tail;

2. Put the bass meat into clean water, add 2 slices of fresh lemon and 5g of salt;

3. Add the water that can not pass the bass into the pot, add the cooking wine, and boil the shredded onion and ginger;

4. Put the perch into boiling water with the temperature of 90 degrees, and keep it for 8 to 12 minutes;

5. Pick up the perch, put it on a plate, sprinkle with shredded onion and ginger, and pour in 20ml； of fresh soy sauce with Weidamei chopped pepper fish head;

6. Boil the flower pepper and garlic cloves in oil and pour them on the perch together with the oil.

Creative experience: the river fish (sea fish) cooked in water can not only retain the nutrition of raw materials to the maximum extent, but also reflect the freshness of ingredients better than traditional steaming methods.

1 1

Stir-fried eel paste wrapped cake

Raw materials:

400g of shredded eel, 20g of chopped chives, 5g of shredded ginger15g, 5g of chopped scallion, 5g of Jiang Mo and 5g of minced garlic.

Seasoning:

20g of Huadiao wine, 20g of soy sauce15g, 8g of white sugar10g, 8g of soy sauce, 5g of black pepper, 3g of white pepper, 20g of sesame oil, 20g of lard and 20g of salad oil.

Making:

Boil lard and salad oil to 40% heat, add chopped green onion, Jiang Mo and minced garlic to saute until fragrant, add shredded eel and stir-fry until dehydrated, cook Huadiao wine, add soy sauce, white sugar, soy sauce, chopped black pepper and white pepper, stir well, thicken, take out the pot and put it on a plate, and press a small nest in the middle with a spoon, and sprinkle incense inside.

12

Purple pepper gluten mandarin fish

Raw materials:

600g of mandarin fish, homemade gluten (that is, hand-pulled noodles)150g, shredded onion150g, and 50g of green pepper rings.

Seasoning:

35g of wild pepper powder, 20g of cumin grains, 30g of soy sauce, 450g of thick soup, 35g of steamed fish black bean oil, 20g of soy sauce10g, 0/0g of chicken essence10g of garlic powder15g, and Jiang Mo15g of salt.

Making:

1, the mandarin fish is slaughtered, washed and cooked in a pot (or steamed).

2. Put the base oil in the pan, add minced garlic, Jiang Mo, minced wild pepper and cumin, add thick soup, add soy sauce, soy sauce, salt and chicken essence, season and boil, and mix into juice for later use.

3. Take a large pan, spread the sauteed shredded onion, add the mandarin fish, add the cooked homemade gluten next to it, and pour the juice.

4. Stir-fry the green and red pepper rings, slightly adjust the bottom flavor, spread them on the fish, bring them to the table with a cassette oven and boil them. You can eat them.

13

Ingredients: shortbread crust, almond juice, sugar, eggs, chocolate.

Method:

1, make the pastry crust into a cylindrical tart lamp;

2. Mix almond juice, sugar and eggs into a paste, pour it into a tart, put it in an oven, bake at 220℃ above the fire and 150℃ below the fire for 15 minutes, take it out, sprinkle with chocolate powder and decorate with mint leaves.

14

Sanhua Zui Xiang rou

Batch prefabrication:

1, soak the pig's elbow in cold water, scrape the stubble after taking it out, coat it with a layer of soy sauce to dry, fry it in 70% hot oil until golden brown, take it out, drain it, put it in Guangxi-style brine and boil it with high fire, turn the fire to low for 30 minutes, soak it for 30 minutes, take out the pig's elbow, remove the main bone while it is hot, and let it cool for later use.

2, boneless elbow skin into small squares, stored in the fresh-keeping refrigerator.

Take the food process:

1, take 350 grams of elbow meat, fry it in 60% hot oil until it is golden red, take it out and drain it.

2. Take 500 grams of the original brine juice of the braised elbow, add 8 grams of delicious juice, 5 grams of oyster sauce, 4 grams of pepper and 5 grams of sesame oil and mix well to make elbow juice.

3. Melt 20 grams of butter in the pan, add 40 grams of garlic, 40 grams of dried onion and 20 grams of ginger, stir fry, pour 50 grams of prepared elbow juice and 3-flower wine 10 gram, bring to a boil, pour the elbow pieces into the pan and turn them over evenly, dry the pan over high fire, put them into a plate with cooked taro pieces (or potato pieces), and sprinkle with chopped green onion and cooked white sesame seeds.

Preparation of Guangxi bittern:

1, an old chicken was slaughtered and cured, 5 kg of tube bone was broken, and 2 kg of pig sand bone (that is, pig tail vertebra) was washed. Soak the above three ingredients in cold water, take them out, put them in a soup bucket, add 80 kg of clear water, boil them over low heat for 2 hours, and then remove the residue, and filter to get 60 kg of broth.

2. Add spice bag to the soup stock and cook for one hour until it is fragrant. Add 2 bottles of soy sauce, 1 bottle of Guilin Sanhua wine, half a bottle of soy sauce, 500 grams of rock sugar, 300 grams of salt and 300 grams of chicken powder, and boil to obtain Guangxi-style brine. Its taste is salty and slightly sweet, and the added Guilin Sanhua wine has the effects of increasing mellow, removing fishy smell and refreshing.

Features:

This dish is different from the common braised pork. Zhong Haoxin, the operation director of "Tancheng Xiaofulou", chose pork elbow with thick skin and thin flesh, put it into Guangxi-style brine boiled with Sanhua wine and other materials to cook it thoroughly, took it out and changed it, fried it when leaving the dish, returned to the pot for the second time, and sauté garlic and other small materials with butter, and then cooked the brine juice and Sanhua wine. After two "baptisms" of Sanhua wine, the dish is not oily or greasy, salty and sweet, with a slight bouquet, which is very delicious.

15

Fried fat beef with tiger skin pepper

Ingredients: fat beef

Accessories: Vitex negundo green pepper

Seasoning: balsamic vinegar, salt, monosodium glutamate, black pepper juice, cooking wine, chicken essence and sugar.

Practice:

1, cut off the two ends of the green pepper of Erjing (for other use), cut the middle part into long sections, fry it in an oil pan until the surface appears "tiger skin", then pour it out and drain it. Leave the bottom oil in the pot, add the second Vitex pepper, add balsamic vinegar, salt and monosodium glutamate while frying, stir well and taste, then take the pot and put it at the bottom of the plate.

2. Cut the fat beef into strips, add salt, cooking wine and raw flour to taste, and then put it into a 30% to 40% hot oil pan to lubricate the oil. Leave the bottom oil in the pot, stir-fry with black pepper juice, salt, cooking wine, monosodium glutamate, chicken essence and white sugar to obtain a flavored juice, pour in the fat beef before thickening the juice, and scoop it on the tiger skin pepper in the pan. Serve.

16

Mapo braised pork tendon with minced meat

Ingredients: trotters tendon

Accessories: Sichuan-style brine, ginger rice, garlic rice, minced pork, bean paste, and Chili noodles.

Seasoning: fresh soup, salt, monosodium glutamate, sugar, pepper, garlic sprout.

Method:

1, cut the cooked pig's trotters into small pieces, put them in a pressure cooker and add a proper amount of Sichuan-style brine, cover the pot and heat them until they are soft and sticky, then remove them from the fire for use.

2. Put the bean sprouts in a boiling pot with oil and salt, blanch them and put them at the bottom of the plate.

3. Heat the vegetable oil in the clean pot, stir-fry the ginger rice, garlic, minced pork and bean paste, stir-fry the chili noodles for a few times, add a proper amount of fresh soup, stir-fry the tendons, add salt, monosodium glutamate, sugar and pepper, change the fire to a low heat until it tastes delicious, thicken the juice, sprinkle the garlic sprouts and stir well, and then get out of the pot.