Several pepper-flavored dishes
1
Pepper and hemp fresh pot rabbit
Practice:
1, the rabbit chopped into small pieces, add salt, cooking wine and ginger-scallion juice, marinate for a few minutes, and then put in a hot frying pan slippery to be used. The slices of green bamboo shoots and the small sprouted fungus are boiled, and put in the bottom of the casserole.
2, the pan put a little salad oil hot, under the fresh green pepper, red pepper, green pepper section, ginger, garlic and diced scallions sautéed, and then poured into the rabbit and pepper paste stir-fry well, from the pan into the pad with the base of the casserole, can be on the table.
2
Pepper and sesame fish fillet
Main ingredient: chub fish tail 1, fresh vine pepper 60g
Accessories:
Ginger half a piece, millet chili pepper 8, green pepper 3, garlic 1, 20g of cornstarch, pickled fish egg 1, pickled fish saltpeter 10g, pickled fish pepper 1g, 10g of chicken powder pickled fish, pickled fish cooking wine 10ml, soy sauce 10ml, put the soup salt bar 20g, put the soup chicken powder 15g, frying fish bones canola oil 100ml, boiling pepper canola oil 150ml
Making steps:
1. fish tail scales, cut into two slices, extract the bones to be used, and then cut the fish fillets into thin slices;
2. thinly sliced fish over a couple of times of water to control the water, give salt bar, chicken powder, pepper powder, cooking wine, egg white, corn starch and battered fish eggs. Egg white, cornstarch, sizing grasp, fish bone chopping section spare;
3. sit in a hot pot under the canola oil burning hot to fish bones on both sides of the frying through, to the ginger slices popping aroma;
4. high heat, to the soup or boiling water 3 pounds, cooking wine, white pepper cooking for 10 minutes;
5. change to a low heat, will be a slice of fish neatly into the pot;
6. fish boiled to become white turn off the fire! Put the fish into a bowl;
7. Put canola oil in a separate pot to make it hot, put in the fresh peppers, and fry the pepper oil over low heat;
8. Stir in the chili pepper rings and garlic to make the flavor into the chili spice;
9. Put the chili spice into the soup of fish fillets, and gently stir to make the chili spice flavor into the fish soup.
3
Pepper and sesame conch slices
This is an innovative dish from Chengdu's Jokin, a brand of Chengdu's Da Ronghe, and it became a hot seller as soon as it hit the market. Zhuo Jin chef Sun Yanbin introduced, the traditional pepper flavor are to pepper chicken, pepper belly slices as a typical dish, however, Zhuo Jin for the first time using snail meat slices, plus auxiliary ingredients cucumber to do, the taste of novelty and crisp tough, very popular with customers.
Main ingredient: 50 grams of frozen conch head
Accessories:
250 grams of milk melon. Salt 5 grams, 5 grams of monosodium glutamate, 5 grams of sugar, 20 grams of onion oil, 5 grams of Boning vinegar, 10 grams of pepper.
Method of production:
1. primary processing of main and auxiliary materials: the conch head thawed and sliced into thin slices of boiling water standby, milk melon cut into round slices of code salt squeeze dry water standby.
2. Production of pepper sauce: the green onion leaves and pepper grains together with washed and minced, chopped fine add green onion oil and mixing can be.
3. Mixing: take a pot to add salt, monosodium glutamate, sugar, paulownia vinegar, pepper and sesame flavor sauce, mix well and mix into the snail and milk melon slices on the plate.
Cooking points:
1, pepper grain must be chopped fine, so that when eating will have a delicate sense;
2, snail slices must be sliced thin in order to be more flavorful; three is the cucumber pickle must be squeezed out of the water, so that only the crunchy power, edible effect is good.