Formula: 500g of dried peanuts, 250g of salad oil, 20g of Erjing pepper noodles, 0g of red pepper10g, 0g of sugar10g, proper amount of salt, 5g of pepper powder10g, and 5g of Sichuan pepper powder.
1. Wash the peanuts first, then soak them in warm water for about 2 hours until they are completely foamed and expanded.
2. Remove the leather coat from the soaked peanuts, then air-dry the peanuts, put them in a sealed bowl, and freeze for 12 hours.
3. Add salad oil to the bottom of the pot. When the oil temperature is 3 layers hot, add peanuts and fry them on low fire. It needs to be turned constantly to avoid peanut paste.
4. Fried into golden brown, smells delicious, and the sound of peanuts is crisp when turning, so you can get out of the pot.
5. Put the oil in the bottom of the pot, with four layers of oil temperature, add pepper and pepper to stir-fry until fragrant, then add peanuts, Chili powder, pepper powder, salt and white sugar, and stir-fry evenly to get out of the pot.
Second, tiger dishes
Formula: coriander 1 kg, scallion 1 strip, half a green pepper, half an onion and a little fried peanuts.
1. Wash coriander and cut into sections.
2. Shred green peppers
3. Shred green onions and scallions
4. Mix the above materials together and add the fried peanuts.
5. Take a small bowl, put the dried chili and garlic, heat the oil in the pot, and pour the oil on the garlic and chili.
6. Pour the oil in the bowl into the basin and add salt and vinegar. Soy sauce and chicken essence, put on disposable gloves and mix them evenly.
7. appetizing tiger dishes are eaten!
Third, cold pig ears
Formula: Ingredients: 600g of pig ears, 4 tablespoons of cooking wine and 4 tablespoons of white vinegar. Water 15 cup.
Seasoning A: 4 tablespoons soy sauce, 2 tablespoons cooking wine, 2 star anise, half a tablespoon pepper, 3 onions and 4 slices ginger.
Seasoning B: 2 tablespoons of soy sauce, half a tablespoon of sugar, minced garlic 1 tablespoon of salt, half a cup of coriander leaves, half a cup of red oil, sesame oil 1 tablespoon of pepper oil 1 tablespoon (if you like spicy food, you can add 2 tablespoons of oily pepper, which is the pepper oil residue left when making red oil).
1. First, wash the pig's ears with 4 tablespoons of cooking wine and 4 tablespoons of white vinegar, then rinse them with clean water, and then scald them with a pot of boiling water to remove the fishy smell.
2. put water 15 cup in the pot, after boiling, add all seasoning a, then put the washed pig ears in, and cook for about 1 hour on medium fire until the cartilage of the pig ears can be easily punctured with chopsticks.
3. Take out the pig's ear, drain it and let it cool, cut it into thin slices slightly, put it in a big pot, add seasoning B and mix well, let it stand for half an hour, and then serve it.
Fourth, braised pork head meat
Formula: 500g pork head, 5g pepper, 5g cinnamon, 3g clove, 3g star anise, 5g white sugar, 4g pepper, 50g salt, 50g soy sauce, 5g white wine and 3g white vinegar.
1. Clean the uncleaned pig hair with charcoal fire, soak it in water for about 5 minutes, pull out the uncleaned hair with pliers, wipe the inner and outer surfaces with salt, and marinate for about 15 minutes.
2. Put about 8 bowls of clear water in an iron pot, boil until it is wide open, put the pig's head in, cover it for about 3 minutes, take it out, rinse it in clear water, and hang it in a ventilated place to dry.
3. Sew the seasoning in a porous cloth bag, tie the bag mouth so as not to leak out, put it in a pot, add 5 bowls of clear water, cook for about half an hour, and then add sugar, pepper, white vinegar, soy sauce and wine to get the complete brine.
4. Put the pig's head meat in the brine, cover it and cook for about half an hour, then take it out for food.
5. The remaining brine can be used for further processing or other brine foods such as eggs and dried beancurd.
Five, cold beef tendon
Formula: 750g of hind legs, 25g of yellow wine, 50g of onion 1 5g of soy sauce, 5g of zhiren, 30g of refined salt1g, 30g of pepper, 5g of sugar, 2g of oil15g, 2g of monosodium glutamate, 5g of Chili powder and 5g of onion segments1g.
1. Wash the hind legs, cut them into two pieces, soak them in cold water for 1, then take them out, put them in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring them to a boil, skim off the floating foam, turn them on to cook for 3 hours, and when they are 90% rotten, take them out and control the soup, and let them cool.
2. stir-fry zhiren and let it cool; Wash the onion and cut it into powder; Put the Chili powder in a bowl, add a proper amount of it and adjust the humidity. Pour it into hot oil and mix well. Put Zanthoxylum bungeanum in a pot, slightly bake and brown, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, Zanthoxylum bungeanum powder and soy sauce to make spicy juice.
3. Cut the cooked cheese into thin pieces, put them in a plate, pour the spicy juice, sprinkle with cooked cheese kernels and chopped green onion, and mix well when eating.
Six, salted duck
Formula: duck 1 piece, ginger 1 piece, shallot 1 root, 2 grams of star anise, 2 grams of pepper and 0/0 grams of salt.
1. Tie shallots and slice ginger.
2. Rub the duck with pepper and salt and marinate for 1-2 hours.
3. Add shallots, star anise and ginger slices into clear water, and soak them in duck for 1-2 hours.
4. Pour a proper amount of hot water into the casserole, add ginger slices, star anise, onion and duck, cover and simmer for 20 minutes.
5. After the soup is boiled, add water and continue to stew for 10 minute.
6. Finally, take it out, cool it and cut it into small pieces.
Seven, roast chicken in northern Anhui
Formula: two chickens, cinnamon15g, anise10g, fennel 4g, angelica dahurica 3g, dried tangerine peel 3g, peach 3g, galangal 3g, kaempferia kaempferia 3g, pepper 2g, fragrant leaves 2g, Amomum villosum 2g, clove 3g, nutmeg 1g and Amomum tsaoko 1g. Salt150g, sweet noodle sauce100g, 80g of soy sauce, 50g of ginger slices, 50g of onion segments, 30g of crystal sugar and a proper amount of maltose.
1, wrap the spices with spices, put them in a pot, add clean water15kg, and simmer on low heat for1.5h for later use.
2. Add a proper amount of chicken oil or vegetable oil to the wok, add onion ginger and sweet noodle sauce, stir-fry until fragrant, cook in soy sauce, stir-fry until fragrant, and pour into the boiled brine for later use.
3. Slaughter two native chickens, clean their internal organs, dish them up, and dry them for later use.
4. Add a proper amount of maltose or honey into the container, add warm water 0/0 times of/kloc to melt, evenly spread the dried chicken with sugar water, and dry the water for later use.
Note: If there is no honey or maltose, you can directly apply a layer on the surface of the chicken with soy sauce.
5. Add an appropriate amount of vegetable oil into the pan, and after the oil temperature is heated to 180℃, fry the chicken in the oil pan until the surface layer is golden yellow, and take it out for later use.
6. Put the chicken in the boiled brine, boil it on high fire and cook it on low fire for 4 hours, or cook it for 30 to 40 minutes, then turn off the heat and stew it for about 10 hour.
Eight, stir-fry snails
The bought snail must be kept in a basin of clear water for two days. Drop a few drops of soybean oil in the basin, and cut off the tail end of the snail shell tip or remove the snail cover. This will not only help the snail meat to be easily sipped when eating, but also help the taste to seep into the cooking. Snail is plump and delicate, delicious, light and refreshing. Has the effects of clearing away heat and improving eyesight.
Formula: 500g of snail, 3g of ginger, chopped green onion, garlic slices * * *10g, 5g of dried pepper segments, several pieces of pepper, 3g of soy sauce10g, 3g of monosodium glutamate, 0g of bean paste10g, 3g of aniseed powder, 20g of cooking wine and 5g of refined salt.
1. Scald the processed snail with boiling water and pour it into the colander.
2. Put a little oil in the pot, heat it to 50%, stir-fry the pepper and dried pepper, and stir-fry the bean paste.
3. Add onion, ginger and garlic and stir-fry the snail.
4. Add soup, cooking wine, refined salt, soy sauce and aniseed powder.
5 Boil and stew until the soup is dry, sprinkle with monosodium glutamate, stir well, and dish out.
Nine, preserved egg tofu
Formula: embedded tofu 1 box, 3 preserved eggs, 2 tablespoons of soy sauce, 8 grams of ginger, 3 tablespoons of balsamic vinegar, garlic with one head 1 head, 2 green onions and proper white sesame oil.
1. Wash onion, ginger and garlic, cut into fine sand, and put the chopped onion, ginger and garlic into a bowl.
Add rice vinegar, then add soy sauce.
2. Wash the tofu with boiling water and cut it into small pieces.
3. Cut the preserved eggs into four pieces, put the cut tofu and preserved eggs into a plate and pour them in.
Onion ginger juice
4. Finally pour the sesame oil and mix it when you eat it.
Ten, salted soybean rice
Formula: 500g edamame, appropriate amount of salt, star anise 1 piece, 2 fragrant leaves and cinnamon 1 piece.
1. Wash the edamame you just bought.
2. Add water and salt into the pot.
3. fragrant leaves, star anise and cinnamon are cooked together.
4. Boil it to a dry pot, which is delicious.
Eleven, cold shredded chicken
Formula: chicken breast 1 piece, carrot 50g, scallion 1 0g, ginger 2g, garlic 2 cloves, and shallot1root. Seasoning: salt 1 g, light soy sauce 2g, sesame oil 5g, sugar 2g, white sesame 3g, cooking wine 2g, vinegar 1 g, chili oil 3g, pepper 1 g.
1. Shredded carrots, chopped green onions, minced ginger, minced garlic and chopped green onions.
2. Put the chicken breast in the pot and add water.
3. Add ingredients, scallion, pepper, salt, cooking wine, cook for15min, take out, cool, and shred.
Add shredded chicken breast, shredded carrot, ginger, garlic, soy sauce, sesame oil, white sugar, vinegar and Chili oil into 4 bowls, mix well, put on a plate and sprinkle with white sesame seeds and chopped green onion.
Twelve, cold cucumber
Formula; 2 cucumbers, garlic, salt, vinegar, soy sauce10g, sesame oil 20g, chicken essence, monosodium glutamate, sesame oil and pepper.
1. Wash the cucumber.
2. Cut into dices or sections, cut into shreds or shoot directly according to your preference (it is best to cut into shreds so as to be easy to taste).
3. Select two buds of garlic and cut into minced garlic.
4. Add 20 grams of minced garlic, soy sauce 10 grams, 45 grams of vinegar, 20 grams of sesame oil, chicken essence, monosodium glutamate, salt, sesame oil, pepper, etc. (You can add pepper according to your personal taste, so I won't talk about the amount of some seasonings added here, just add it according to your own taste).
Some mixed cucumbers will be added with peanuts, Flammulina velutipes, cold rice noodles, etc. This will be added according to your own preference.