Production method:
1. Put 650g pork belly in a steamer, steam it for15min, take it out, and cut it into 3cm square pieces.
2. 200g of glutinous rice is soaked in clear water 1 hour.
3. 150g prunes are washed and put into soup packets.
4. Pour salad oil 15g into the pot, add 40g of white sugar, stir-fry the pork belly until it is slightly yellow, add 30g of cooking wine, add 25g of soy sauce and 3g of salt, pour clear water into the pork belly, and put it into the soup bag with dried plum, star anise 15g, fragrant leaves 5g and onion.
5. Take out the dried plums, add 40 grams of glutinous rice and broth, stir-fry until fragrant, and make dried plums with glutinous rice.
6. Take a porcelain bowl, brush a layer of salad oil on the bottom, put down the pork belly skin neatly, fill the gap with fried dried prunes and glutinous rice, cover it with lotus leaves, seal it with plastic wrap, steam it in a steamer for 2 hours, and take out the upside down.
Put forward the key points:
1, dried plums must be sand-free, Hunan dried plums are full of flavor, Guangdong dried plums are not, and the flavor is too strong.
This dish is improved on the basis of dry fried beef. After beef is sized, oil it first, then fry it, and then fry it. The finished dried vegetables are fragrant and have endless aftertaste.
Primary processing:
1. Cut 250 grams of beef hind leg meat into 0.5 cm thick slices (note two points: First, don't cut the meat too thin, otherwise it will be too dry and hard after frying, and the taste will be bad. Second, gently pat the meat slices to make the meat looser, and poke some small eyes on both sides with the tip of the knife, which is beneficial to the taste of beef and tastes better. ), using ginger juice 15g, salt 2g, white pepper 1g, and then adding egg white 1g and raw flour 10g for sizing; 50 grams of celery stalks are cut into 5 cm segments.
2. Put 1kg salad oil into the pot. When the temperature reaches 40%, put the beef slices into the slipstream. After taking out, quickly raise the oil temperature to 70% heat. Fry the beef slices in the pan again until the surface is slightly hard. It is best to knead it thoroughly by hand. Take out the oil control.
Production method:
Add 50g of salad oil into the pot, add dried lobster sauce 15g and stir-fry until it is 50% hot, then add 40 slices of Chinese prickly ash and 20g of dried Chinese prickly ash and stir-fry until it is purplish red (there is a trick to stir-fry small materials: the Chinese prickly ash must be put in early, so that the fried Chinese prickly ash is light and spicy, and the fried Chinese prickly ash is hard and spicy. When frying peppers, the temperature should not be low. When the oil temperature is low, dried peppers are easy to absorb oil. Be sure to fry dried peppers when the oil temperature is 50% hot. ), add 10g of compound bean paste (homemade compound bean paste, so that the fried dishes taste like Pixian bean paste, chopped pepper and pickled pepper. Stir-fry red oil, stir-fry 5g of onion rice, ginger rice and garlic rice, stir-fry celery for a few times on high fire, add fried beef, add 5g of salt, 2g of monosodium glutamate and sugar 1 g for seasoning, sprinkle with fried garlic10g (add some fried garlic before cooking), cut the garlic neatly, wash it with clear water for several times, and drain. ), pour red oil10g out of the pan, and plate.
This dish is rich in Tujia local flavor, fragrant but not greasy, slightly spicy.
Ingredients: 200 grams of cooked mutton, 0/00 grams of water-borne vermicelli and water-borne yellow flowers, and 50 grams of water-borne fungus.
Seasoning: Material A (3 grams of salt, 2 grams of chicken powder, 2 grams of white pepper, one spice 13 each), 50 grams of sheep oil pepper, chopped green onion 10 grams, and mutton soup 1 kg.
Production method:
1. Cut mutton into strips or slices; Blanch yellow flowers and auricularia auricula in boiling water pot respectively.
2. Put mutton soup in the pot, add mutton, yellow flowers, fungus, vermicelli and cabbage to boil, add material A to taste, add sheep oil pepper to cook for 5 minutes, and sprinkle with chopped green onion.
Sheep oil pepper: when the pot is hot, add 2.5 kg of raw sheep oil, 2.5 kg of salad oil and linseed oil 1 kg. When the pot is heated to 40-50% heat, add 250g of green onion, 200g of ginger slices, 20g of pepper15g, 20g of star anise and geranium10g, and refine for 30 minutes until the sheep oil is dried.
Boiling soup: Take the bottom of the pot, put 30kg of cold water, add sheep bones and sheep heads, and add seasoning packets (50g of pepper, 20g of fennel and chickpea, 8g of fragrant leaves, 8g of cardamom and dried tangerine peel, 3g of long pepper, 5g of cinnamon, 5g of angelica dahurica, etc. ), and beat the big ones such as cinnamon, dried tangerine peel and cardamom. ), the fire is boiled, and the floating foam is skimmed again. The mutton is soaked in low fire for 45-60 minutes and boiled for about 40 minutes in the middle. When the mutton is ripe, you can take it out in advance and cook the sheep bones for a while.
Selling point: tripe is crisp, tough and delicious, which is a good choice for table wine.
Ingredients: fresh tripe 750g, green pepper15g.
Seasoning: Material A (50g cooking wine, 2g white soybean milk, 2g anise leaves, 3g cinnamon, 3g pepper fennel, 80g onion, 40g ginger garlic, salt 10g), and Material B (5g fresh juice of rattan pepper oil, 3g spicy fresh dew and 3g chicken powder).
Output: 1. Wash the fresh tripe, blanch it thoroughly in a pot with cold water, put it in a pressure cooker, add clean water until it doesn't reach tripe, add material A, turn the air to low heat 12 minutes, soak it 1 hour, take it out and let it cool.
2. Replace the tripe with 4×3 cm pieces and put them in the plate. 3. Cut the green pepper into small pieces, soak it in hot oil, add seasoning B, mix well and pour it on the tripe.
This delicious tofu is served as a cold dish in many shops of our restaurant pioneer. The fresh taste of this dish is very popular with young customers, especially in summer. Many restaurants can almost serve tables. We have a master who started his own business, and his main product is this. On Saturday and Sunday, he was waiting in line for dinner. Another advantage of delicious tofu is that the ingredients are very easy to obtain, and lactone tofu can be bought in ordinary vegetable markets, so there will be no problem in product sales.
Ingredients: lactone tofu 1 box, homemade beef sauce 25g, crispy soybean 15g.
Seasoning: umami soup, one red oil 15g each, 25g beef sauce, 8g mustard tuber, 5g prickly heat, 2g chives, and coriander1g.
Production method:
1. Put the lactone tofu in a steamer, steam for 5 minutes and then take it out.
2. Unpack the tofu and beat it into the bowl with an iron spoon.
3. Pour umami soup and red oil on the bean curd brain and sprinkle the remaining raw materials and seasonings.
Method of self-made beef sauce (1000 portions);
1. Select beef ham with less tendon, remove fascia, cut it into cubes with 1.5cm, and grind it into powder.
2. Put 1.5 kg of soybean oil into the pot, add 500 g of ginger slices and 500 g of onion leaves when the pot is heated to 60%, stir-fry the minced onion ginger with low fire, filter off the residue, add 25 kg of minced beef, stir-fry until the minced meat turns black, cook 250 g of Shaoxing cooking wine along the edge of the pot, stir-fry for 2 minutes, and take out the minced meat.
3. Add 2kg of salad oil into the pot, heat it to 50%, then add 200g of Jiang Mo, stir-fry until Jiang Mo turns yellow, add 3kg of red bean paste minced by meat grinder, stir constantly to prevent it from sticking to the pot, stir-fry the red bean paste until fragrant, then add minced beef, stir evenly, then add clean water15kg, boil over high fire, and add 50% salt.
Preparation method of salty soup (batch):
Take monosodium glutamate 68 10g, monosodium glutamate powder 8kg, white pepper powder 450g, Meijiaxian 3325g, Donggu Yipin fresh soy sauce 12kg, soy sauce 25.2kg, Dawang soy sauce 20.7kg, and pepper oil 1.5kg and mix well.
The sizzling crucian carp is an old dish in Hunan cuisine. There are many kinds of cooking methods, including 100, which are good and bad, and it is impossible to say who is authentic, because there is no uniform standard. Today, our catering pioneer recommended a sizzling crucian carp which sold very well in our store. It is delicious, simple and beautiful service style.
Primary processing:
1 crucian carp (weighing about 350g) was slaughtered and cleaned, then the fish was cut with a flower knife and marinated with a marinade (3g salt, 6g cooking wine, 2g white pepper, 20g shredded onion and garlic 10g).
Cooking treatment:
1. Add salad oil to the pot, add crucian carp when it is 60% hot, soak in low fire until the color is golden, and take out the oil control.
2. Heat the iron plate on the earthen cooker in advance, add 150g fried crucian oil, put the crucian carp in the iron plate, cook the sauce (10g delicious juice, 10g two soups, 2g cumin powder, 2g salt and 2g monosodium glutamate), and sprinkle with millet pepper rings, douchi and monosodium glutamate.
Husband and wife lung slice is a famous dish in Sichuan cuisine, which is very popular with the public, so the chef of our catering pioneer management team started the idea of husband and wife lung slice and made a series of improvements. Although this Hunan cuisine husband and wife lung slice is not so authentic, it has been well received by the guests. Now let me share the processing flow with you:
Step 1, processing raw materials:
Boil 5 kg of water in a pot, add beef heart 1.5 kg, beef tongue 1.5 kg, beef tripe 1 kg, and add seasonings (40g of ginger, onion and salt, 30g of monosodium glutamate, 0g of cooking wine10g, dried pepper and dried prickly ash).
Step 2, the preparation of the couple's lung slice juice:
Take salt 10g, seasoning powder and chicken powder 20g each, water tower aged vinegar 80g, sesame sauce and pepper oil 20g each, fresh sauce and light soy sauce 20g each, kloc-0/50g, Apo-flavored hot sauce 2g10g, and Chili powder 50g.
Step three, cooking:
Take 80 grams of cooked beef heart slices, 40 grams of beef tongue slices, 40 grams of cow head meat and 20 grams of tripe, add the prepared husband and wife lung slice juice 120 grams, 20 grams of red oil, 30 grams of coriander, 0.5 grams of chopped green onion, 0.5 grams of white sesame seeds and 2 grams of peanuts, and mix well.
Chili pepper practice: pour 1 kg of water into a pot and boil, pour 70 g of dried Chili, boil for 2 minutes, then take out the raw materials and drain the water; Put 200 grams of salad oil in the pot, add the cooked raw materials, stir-fry for 6 minutes with low fire, pour out and cool, and pour into a pulverizer to break.
The practice of red oil:
1. Heat a pan, add dried chili 1kg and 700g dried chili, stir-fry with low fire until chili is crisp and rotten, take it out of the pan to cool, crush it with a pulverizer, and pour it into a container.
2. Put 10g cinnamon bark and star anise with 20g cardamom into a material box respectively, soak in warm water for10min, take out the water, put it into a container filled with peppers, and then add 100g white sesame seeds.
3. Take another stainless steel barrel, add 9 kg of rapeseed oil and 1 kg of salad oil, heat the barrel on an induction cooker (power is 2000 watts) for 35 minutes, remove the oil barrel from the induction cooker, and pour the oil into the container with a spoon. Stir constantly in the process of pouring oil, so that the pepper is heated evenly, and it can be used overnight after pouring oil.
Many people in Shandong, Henan, Hebei and other places like to drink mutton soup, so all kinds of soup houses are all over the streets. Chefs at Pioneer Restaurant bring forth the old and bring forth the new, repackage the mutton offal soup, stew it in a clay pot and serve it, which has become the specialty of the store.
Production method:
1.400g of mutton offal (tripe, heart, liver, lung, intestine, sheep's head) is washed and salted with white salt water until it is mature.
2. Fill the saucepan with mineral water to 70% full, put it in a bag (5g onion, 5g ginger, 20g red pepper, 20g secret spice powder) and cook until the soup turns dark brown. Take out the bag, add the mutton offal and cook until the soup is milky white. Add chicken powder 25g, sesame oil 30g and salt 10g for seasoning and bring to a boil.
Secret spice powder: 200 grams of pepper, 200 grams of fennel, 200 grams of Amomum tsaoko, 0/00 grams of star anise/kloc, 65,438 grams of angelica dahurica, 65,438 grams of kaempferia galanga, 50 grams of cinnamon, 50 grams of long pepper, 50 grams of clove and 50 grams of cardamom are mixed and crushed.
Wild mushrooms have always been the favorite of diners, but many Hunan restaurants dare not sell them because of the high price, which also causes a large number of Hunan chefs to be bad at cooking wild mushrooms, and they can't make good taste when they meet good ingredients, which reduces the chances of wild mushrooms appearing on Hunan recipes. Today, I'd like to introduce two better wild mushroom specialties sold by our catering pioneer shop.
Ingredients: 50g of auricularia auricula, 50g of pilose antler auricularia, 50g of auricularia auricula, 50g of white mushroom, 50g of Coprinus comatus, 50g of Pleurotus eryngii and 25g of Cordyceps sinensis.
Ingredients: 50g pork belly, 2kg chicken soup.
Seasoning: salt 10g, monosodium glutamate 5g, pepper 5g.
Production method:
1. Wash all the bacteria and remove their pedicels, soak the tremella, antler fungus and tiger fungus for later use, slice the white mushroom, Coprinus comatus and Pleurotus eryngii for later use, and soak the Cordyceps sinensis in cold water for later use.
2. Pour the oil into the casserole, stir-fry the pork belly slices until fragrant, add tremella, velvet fungus, tiger fungus, white mushroom, Coprinus comatus and Pleurotus eryngii, add Cordyceps sinensis, and pour chicken soup for stew.
3. Season with salt, monosodium glutamate and pepper, and serve.
Features: the mushroom is fresh and refreshing, full of aftertaste, and the entrance is crisp.
In Hengyang, a pioneer restaurant, there is a kind of hanging pot rice, which is very popular with diners. Can be made into hanging pot rice according to the dishes specified by customers. Rich in flavor, it is also a good way to stay overnight for customers who want to eat two more bowls of rice.
Today, I introduced this kind of hanging pot dish mushroom-flavored rice. Mix rice with fried wild vegetables, Pleurotus eryngii and green beans, and then bake in a hanging pot. The finished product is rich in flavor, and the bottom is a little crispy.
Preliminary treatment:
1. Pleurotus eryngii 100g, cut into 0.8cm cubes, fry until the color is light yellow, and remove oil. 300 grams of potherb mustard was washed with water and cut into small dices; 30 grams of mung beans blanched.
2. Soak 300g of Thai fragrant rice in clear water 1 hour, take it out and steam it.
Take food processing as an example:
1. Put 50g of cooked lard into the pot. When the pot is heated to 50%, add Pleurotus eryngii granules, diced wild vegetables and green beans, stir well, season with 5g of salt and 5g of chicken powder respectively, and mix well with steamed rice,15g of cooked lard and 2g of white pepper. If you want to know more about catering, please join the circle of "catering pioneers"
2. Take 1 hanging pot, brush the inner layer with a thin layer of cooked lard, put the mixed rice into the hanging pot after heating, compact it, cover it, heat it on medium fire for 3 minutes, open the cover, spray a layer of clear water along the inner wall of the hanging pot with a watering can, continue to cover it for 3 minutes, uncover the cover, pour in 20 grams of mushrooms, then cover it and stew it on low fire for 2 minutes. Stir the rice in front of the diners after serving.