Restaurant classic recipes
Restaurant classic recipes, many people usually like to go to the restaurant, with the increasing pressure of life, more and more young people like to go out with a few friends to drink some wine to release the pressure. The following look at restaurant classic dishes recipes and related information.
1, back to the pot meat
Ingredients: pork, green pepper, garlic, soybean paste, broth, salt, sugar, oil
Practice:
1, wash the meat, the whole piece of cold water into the boil for 20 minutes after the fish, to be cooled down into thin slices of standby;
p> 2, green pepper washed, de-tipped and seeded, cut into small pieces of 3 cm square;
3, green garlic to dry skin, cut into pieces;
4, frying pan into the oil, the first pour down the meat slices stir-fried, see the fat part of the contraction, and then put into the green pepper stir-fried a few times, the first to be discharged;
5, with the rest of the pot of oil, will be spicy soy sauce stir-fried, add soup, sugar stir-fried;
6, poured back to the Meat, green pepper stir fry;
7, before the pan with green garlic stir fry, to be fragrant out, can be served on the plate to eat.
2, Ma Po tofu
Ingredients: tofu, salt, oil, soybean paste, pepper, green onions, tempeh
Practice:
1, tofu into small pieces of spare, minced meat sprinkled with a little salt, pouring the right amount of wine marinade standby;
2, the pot of pouring into the water, sprinkled less A little salt to boil, down into the tofu block, blanching, can make the texture of the tofu tender, crisp;
3, the pan into the appropriate amount of frying oil, the oil temperature of about 6 into the hot time into the meat, medium heat stir fry;
4, the meat mixture stir fry brown into 2 tablespoons of red oil soybean paste;
5, stir fry red oil into the chopped onions and edamame, popping the pan; pour hot water;
6, into the previous p> 6, into the previous blanch the tofu block, cover the pot with a lid in a small fire to cook slightly 3, 4 minutes, more water can be big fire juice, thickening sprinkled with the appropriate amount of pepper can be.
3, boiled meat
Practice:
1, the lean meat cut into about 5 cm long, 2,5 cm wide, 0,3 cm thick, large thin slices (just roughly, do not have to strictly measure, in any case, thinner will be better), if you think it is not good to cut, you can put the meat in the freezer a little frozen, to be a little hard when sliced, with a little bit of hardness. Some hard when sliced, with starch, cooking wine, salt and a small amount of water will be slightly marinated meat grabbed evenly to be used;
2, dishwashing, leaf hand-torn into a large piece of cabbage gangs with a knife cut diagonally into thin slices; green onions cleaned and cut into green onion segments; dry chili pepper with scissors cut into segments to be used; Pixian bean paste minced to be used;
3, frying pan poured into the 30 grams of oil, into the dry pepper segments and peppercorns with medium heat and deep-fried to brownish-red, fish out! To be used;
4, turn up the heat, the shallot into the frying pan fried incense, and then into the cabbage fried raw, spread in a large bowl to be used;
5, the pan is hot, then pour 30 grams of oil, add Pixian bean paste and ginger stir-fried until the fried red oil;
6, add broth, boiling;
7, will be marinated in the pot of pork slices, with chopsticks, to be the pork slice Cook until scattered color, add soy sauce, chicken essence, sugar to taste;
8, the meat and soup together into the paved cabbage in a large bowl;
9, will be fried beforehand dry chili pepper and pepper minced, sprinkled on the meat, garlic is also evenly sprinkled on the meat;
10, the pan washed and wiped dry, put in 40 grams of oil, burned to 9% of the heat (smoke), and then evenly pour the hot oil on the meat can be;
10, the pan washed and wiped dry, put in 40g of oil, boil to 9% of the heat (smoke), and then evenly poured hot oil on the meat;
11, the pan washed and dried, and then pour hot oil evenly In the meat can be;
4, Kung Pao chicken
Ingredients: chicken breast, water starch, cucumber, green onions, dry chili, soy sauce, vinegar, salt, sugar, cooking wine, oil, peanut butter
Practice:
1, chicken breast diced, put the raw pumping, salt, cooking wine, taste, water starch and mix well
2, cucumber diced, scallions should be cut into small pieces, dried chili peppers cut off the ends, remove the chili seeds;
3, in a small bowl of soy sauce, vinegar, salt, sugar and cooking wine, mix well to make seasoning sauce;
4, leave the bottom of the oil in the pot, when hot, the pepper and dried chili peppers into the, with a small fire frying flavor, then into the scallion section;
5, Add diced chicken, put 1 tablespoon of cooking wine, stir-fry until the chicken brown;
6, finally adjust the sauce, then add the cucumber diced, cooked peanut rice, stir-fry evenly, water starch thickening, you can.
5, Mao Blood Wanted
Main ingredients: 200 grams of duck blood, 150 grams of tripe, 60 grams of celery, 60 grams of garlic, 60 grams of eel section, 15 grams of dried sea pepper
Seasonings: 2 grams of salt, monosodium glutamate (MSG) 6 grams of MSG, 4 grams of chicken broth, pepper, 1 gram of Meiji-Fresh Soy Sauce 4 grams of soy sauce, 10 grams of soybean paste. Pepper oil 20 grams, burnt chili oil 35 grams, ginger rice, scallions 25 grams each
Practice:
1, duck blood, eel, boiled water standby, the pot of boiling water, a variety of auxiliary ingredients, boiled water pad.
2, the pot into the red soup, put a variety of accessories, hooked into the water bean powder, put pepper oil, sesame oil on the plate, topped with burnt chili oil can be.
Characteristics:
Duck blood is tender and refreshing, spicy flavor.
Tips: the flavor should be strong, duck blood should be hot, spicy flavor should be heavy.
Ground Chicken
Ingredients: farmhouse woodchucks (choose the gross weight of 3 pounds to 5 pounds of) 1, 100 grams of dry rotting bamboo, 100 grams of fresh bean curd, 30 grams of red peppercorns, 50 grams of garlic, 20 grams of ginger, 15 grams of green onions, 20 grams of peppercorns, dried chili peppers (cut into sections) 50 grams of secret spice powder 40 grams. Spice powder 40 grams.
Seasonings: 8 grams of salt, 10 grams of monosodium glutamate, 100 grams of soybean paste, 20 grams of chili sauce, 15 grams of seafood sauce, 3 grams of oyster sauce, 5 grams of black pepper, 75 grams of lard, salad oil, 1 kg of stock.
Production:
1, the dry bamboo into fifty percent of the heat of the frying pan in a small fire frying until bubbling and golden brown, fishing out cut into inch segments, with cold water soaked soft. The beans are similarly oiled and set aside.
2, the woodchuck kill clean, chopped into pieces, blanching.
3, the pan under the lard and salad oil ****150 grams, after burning hot under the garlic fried to golden brown, and then under the pepper, chili, secret spice powder 40 grams, green onions, large ginger stir-fried together, and then into the soy sauce, chili sauce, seafood sauce and chicken pieces in or stir-fried for 1 minute, add broth, bamboo, the remaining seasonings stewed on a low heat for about 1 hour until cooked, put the bean curd over a high heat to collect the juice.
4, and then the ground pot buns arranged to the potboy perimeter can be served.
Characteristics: prominent farmhouse flavor, chicken tendon, sauce flavor.
The method of the ground pot bun: 200 grams of flour, 5 grams of baking powder and add the right amount of water and dough, launched, kneaded and rolled into strips, cut into small pieces, put into the electric cake pan fried golden brown or into the steamer to steam that is complete. Points:
1, fried chicken pieces when the fire should not be too large, otherwise it is easy to fry the old, fried old and then stewed will not be easy to taste.
2, this dish does not thicken, put oyster sauce is to make the soup thick, you can save thickening, and better taste.
Donkey meat with thick turtle sauce
This dish combines wild turtle and donkey meat, two kinds of nourishing ingredients mixed and matched, the main theme of nourishment, especially sales. The seasoning is very distinctive, adding a large number of vegetable ingredients to the cooking, to alleviate the off-flavors of the ingredients, so that the taste of the soup becomes softer. This dish can be made in advance in large batches and simply heated before serving.
Main ingredients: 500 grams of donkey meat, 400 grams of turtle.
Seasoning:
A material (salt 5 grams, 8 grams of monosodium glutamate, 20 grams of sugar, 800 grams of broth, 15 grams each of chicken essence and dark soy sauce)
B material (10 grams of star anise, 15 grams of dried chili peppers, 5 grams of cinnamon, 100 grams of Crown Bean Sauce, 20 grams of Jingsha Sauce)
C material (round onion 50 grams, 20 grams each of ginger, carrots, dried onion, celery)
Salad oil 80g.
Methods:
1, the donkey meat, turtle chopped into large pieces, into the pot of boiling water blanching, fish out of the water control.
2, the pot into the salad oil is hot, into the C material stir-fry incense, into the B material continue to stir-fry, into the early chopped raw materials, into the A material, high-fire boil, low-fire stew 60 minutes.
The key to making: turtle and donkey meat processing should be clean, stir frying the donkey meat in the water vapor completely out.
Beef Temptation
At $38 a serving, who couldn't love this beef dish! Although we chose domestic beef, we used a new method in the sizing process, which makes this dish not only with the rich and fresh flavor of beef, but also extra tender and juicy, which is basically the same as imported beef after cooking.
Ingredients: beef tenderloin 250 grams
Seasoning: 25 grams of beef own blood, salt, monosodium glutamate (MSG) 3 grams each, cornstarch, butter, 10 grams of egg, salad oil 1 kg (about 50 grams of oil), garlic 15 grams of puree, A (Lee Kum Kee black pepper sauce 10 grams of yellow wine, 5 grams of water, 2 grams of chicken powder and mix it well)
Preparation:
1, beef tenderloin Cut into 2, 5 cm square pieces, put into the basin, add salt and MSG to mix well, then into the blood and water 50 grams of water, stirring in one direction, sealed with plastic wrap into the refrigerator for 2 hours, remove the beef, first add the egg and mix well, and then into the cornstarch to scratch well, then drizzle into the salad oil 3 grams, continue to seal with plastic wrap and then into the refrigerator for 2 hours.
2, the pan into the salad oil, burned to 50 percent heat, into the beef block, high heat deep frying until the surface of the crust, fish out of the oil control, until the oil temperature rises to 60 percent heat, into the beef frying 30 seconds, fish out of the oil control.
3, put the butter in the pot, simmering, then put in the garlic and sauté, then put in the seasoning A and beef, stir fry evenly over high heat, without thickening the sauce directly on the plate.
Fire Blast Belly Head
Main Ingredients: 400 grams of pork belly head.
Side dishes: 50 grams of slices of water-raised orchids, 30 grams of water-raised mushrooms, 20 grams of fungus.
Seasonings: 50 grams of lard, 3 grams of refined salt, 15 grams of cooking wine, 30 grams of soybean flour, 10 grams of ginger, 10 grams of garlic, 15 grams of green onions, 10 grams of pickled chili peppers, 2 grams of pepper, 1 gram of monosodium glutamate, 35 grams of fresh soup.
Production:
1, belly head washed to remove all the oil tendons, graver cross knife, cut into side length of about 2 cm diamond-shaped block;
2, orchid slices, mushroom slices into pieces;
3, refined salt, monosodium glutamate, pepper, water bean powder, fresh broth into a gravy;
4, frying pan on a high flame, under the lard burner is about 200 °, belly head with refined salt, Wine, soybean meal mix well, into the pot stir-fry, loose seeds after the flower, quickly under the orchid slice, mushrooms, fungus, ginger, onion, garlic. Pickled chili peppers stir fry, cook the gravy, upside down and pan can be.
Tips:
1, pork belly - also known as pig stomach. For the pig family animal pig's stomach. Pork belly contains protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, etc., has a deficiency, spleen and stomach. Efficacy;
2, fire belly head for the traditional Sichuan cuisine among the famous dishes, set the traditional characteristics of Sichuan cuisine small fried small fried into the name, color and shape beautiful, tight juice bright oil, texture crispy, salty and slightly spicy.
Taro Frog
Raw materials: 2 frogs (about 400 grams), 300 grams of taro peeled, 100 grams of green and red pepper rings, 20 grams of green onions, pickled peppers, garlic a little.
Seasonings: salt, cooking wine, spicy fresh dew, monosodium glutamate (MSG), fresh broth, red camphor starch, wet cornstarch, sesame oil, vegetable oil, each appropriate amount.
Methods:
1, the frog slaughtered clean, chopped into small pieces of pot, and so add cooking wine and a little salt marinade for 10 minutes, and then add the red camphor starch mix well, into the 60% hot frying pan fried to eight minutes cooked, pour out the oil.
2, the peeled taro Na bowl with a moderate amount of salt, into the cage steamed out.
3, the net pot of oil cooked, under the pickled pepper, green and red pepper rings, garlic and small onion section first fried incense, mixed into the appropriate amount of fresh broth boiled, into the American frog block, taro and under the salt, monosodium glutamate and spicy fresh dew, to be burned to taste when a small fire, with a wet cornstarch juice and a little bit of sesame oil, start the pot plate will be on the table.
No. 1 drunkard's peanuts
The old drunkard's drink, an essential dish is drunkard's peanuts. A serving of peanuts in a restaurant is usually no more than 8 yuan. The peanuts are small in size and large in quantity, so you won't be able to eat them all at the end of the day. For friends who often drink and eat to, drunkard peanuts, this dish to go to the restaurant dinner time must not forget to point it.
NO.2 Vinegared Potato Shreds
Potato is a year-round ingredient, we all know that the raw potatoes in the supermarket only sells ninety-nine cents a catty, and in the restaurant to make an authentic vinegared potato shreds, you only need a yellow skinned potatoes on it. The price of raw materials is not expensive, so restaurants usually do not sell this dish particularly expensive. In our fourth-tier cities, a serving of authentic shredded potatoes in vinegar is only ten dollars. So when you go to the restaurant to eat, this dish of wine don't forget to order oh.
NO.3 Boiling Fish Hot Pot
Many places have appeared boiling fish hot pot, such a small restaurant. A pot of small portion of boiling fish is just about 58 yuan, and then inside the shabu-shabu and main dishes to take as much as you want. Able to two to four people to eat, 58 yuan of boiling fish is really not expensive Oh. Don't forget to order this drinkable dish as well. Especially in this cold fall and winter season, it is more suitable for drinking friends.
NO.4 Small onions with tofu
Small onions with tofu is also a more common dish, this dish is the most suitable for the mouth. The small onion with tofu is sold in many restaurants for 8 dollars a copy, so when you go to the restaurant to order, do not forget to order the small onion with tofu this dish Oh.
NO.5 Cold tofu shredded
Cold tofu shredded can be said to be a more common home cooking! The general restaurant has cold mixed with shredded tofu, this cold dish. The cost of this cold dish is not more than three dollars, the most restaurants will sell nine dollars. So we go to the restaurant to drink dinner, this dish can also point some of the dishes. Economical and affordable, delicious and gluttonous rice oh.
NO.6 Onion Stir Fry
Now that meat prices are particularly cheap, many restaurants like to sell meat dishes to earn money. Onion fried meat restaurant usually sells 18 yuan a copy. For friends who like to eat meat and drink. Onion fried meat this dish is also a cheap wine dishes oh.