Depinhui team is a cold dish team with the same dream and goal. These young people love food, are willing to innovate, and take cooking as a lifelong career. "Inheritance is not conservative, innovation is not forgetful" is the core concept of the team.
A healthy and orderly development team is inseparable from the support and understanding of every member, and it is also inseparable from the support and help of colleagues from all walks of life in the catering industry. The Depinhui team also looks forward to the guidance and suggestions of the masters and seniors, and hopes to share and communicate with the catering colleagues.
Next, let's take a look at this team's cold dishes.
Raw materials:
Sprouts 10 kg.
Seasoning:
5 bottles of white vinegar 1.5, 400g of white sugar, 2kg of mineral water, 650g of pickled pepper water, 50 pickled peppers, 0/0 diced millet pepper/kloc-0, 2.5 tablespoons of monosodium glutamate and 2.5 tablespoons of chicken essence.
Making:
Change the knife, marinate the sprouts with half a pack of salt for 6 hours, then dilute them with clear water, soak them in the soup overnight, take out the soup the next day, put 3 tablespoons of rapeseed oil in the pot, stir-fry for 40 seconds, and finally put them in a quick-freezing refrigerator for cooling, take them out when needed, and set them on a plate in shape.
Main ingredients:
300g of clam.
Seasoning:
500g of steamed fish soy sauce, 50g of Thai fish sauce, 250g of Donggu Yipin Xian, 50g of aged vinegar, 350g of Haitian umami soy sauce, 0/00g of swastika sauce/kloc-,0/00g of red Zhejiang vinegar/kloc-,200g of monosodium glutamate, 500g of purified water, 50g of mustard, and 50g of Thai pepper/kloc-.
Making:
Put the clam in a pot with cold water, add appropriate amount of yellow wine, onion and ginger, and simmer until the clam opens. Take it out and cool it in ice water, put it in a plate and pour in appropriate amount of juice.
Raw materials:
Pig large intestine head 10 kg.
Seasoning:
Ribs sauce half bottle, seafood sauce 1/3 bottles, soy sauce150g, delicious fresh100g, soy sauce 250g and maltose two bottles.
Making:
1. Wash the pig's large intestine head, blanch it, season it with seasoning, marinate for 2 hours, and the juice will be thick and shiny in black.
2. Take out the pot, keep a little soup, then pick out the large intestine and put it in a baking tray (up and down 150 degrees), and bake for half an hour until it is dry and fragrant. Set the tray when serving and pour the soup.
Raw materials:
Grass carp
Seasoning:
Delicious fresh soy sauce120g, soy sauce 30g, sugar100g, seafood sauce 30g, ribs sauce 20g, rice vinegar 25g, garlic Chili sauce15g, Thai chicken sauce10g, onion, ginger, garlic, star anise, fragrant leaves, etc.
Making:
1. Grass carp is boned to get meat, and the knife is changed to grow to 5cm, the width is 1.5cm, and it is fried until the outside is crisp and tender.
2. Thicken the sauce, put the fried fish pieces into the batter and put them on the plate.
Raw materials:
5 kilograms of shad.
Accessories:
30g onion, ginger, garlic, parsley 1 0g, carrot and white radish, 30g celery, 2 onions and Beijing onion1root.
Seasoning:
4 kg of sugar, 4 kg of delicious fresh, 4 g of straw mushroom soy sauce 1 600g, fresh soy sauce 1 600g, 2 bottles of Laoganma, milk from South China 1 bottle, Jade Girl oyster sauce1bottle, 3 tablespoons of monosodium glutamate, 2 tablespoons of chicken essence, and old wine/kloc.
Spices:
Siraitia grosvenorii 1 each, tsaoko15g, licorice15g, cardamom15g, scallop10g, star anise, fragrant leaves, cinnamon 20g each, and pepper10g.
Making:
Kill the catfish, slice it, rinse it clean, drain it, marinate it in the cooked sauce for 24 hours, fish it up and air dry it, steam it with old wine and onion ginger, cool it, and then change it to a knife and put it on a plate.
Raw materials:
Hu sheep has one hind leg (about 2000 grams), 200 grams of white radish and 200 grams of carrot.
Seasoning:
Fish glue powder120g, mutton soup 2500g, white pepper 5g, a little onion and ginger.
Making:
1. Burn the leg of lamb with a musket, blanch it, add radish, onion ginger and pepper, stew until soft and rotten, take it out, bone the mutton and make it into small pieces.
2. Filter the stewed mutton soup, steam the gelatin powder, then add it to the mutton soup, adjust the salty flavor, pour it into a flat box to cool, and cut it into the required shape when using it (you can add some vegetables to it if you like).
Making:
1. Beat 300 grams of chestnut puree and whipped cream 100 grams evenly, and pour them into a mold for freeze molding.
2. Boil 500 grams of cabbage head juice, 80 grams of white sugar and 9 pieces of gel, and make it into wrapped paper.
3. Put the chestnut paste into the patina juice for sizing and let it cool.
4. When serving, sprinkle with molecular mango roe (note: this dish can also be made with foie gras).
Main ingredients:
Grass chicken 200g, lettuce 50g.
Seasoning:
30g of onion and ginger, 20g of cooking wine, 3g of salted chicken powder, 2g of Xihu flavor powder, 2g of concentrated chicken juice, 2g of rose wine and 3g of rattan pepper oil.
Making:
1. Wash the grass chicken, add onion ginger and cooking wine, cook for 10 minute, turn off the fire and stew for 10 minute, take out and cool in ice water to ensure the taste of the raw materials, then take the meat, tear it into shredded chicken by hand, and add salted chicken powder, West Lake flavor powder, concentrated chicken juice and rose.
2. Peel the lettuce, cut it into strips with a length of 5cm and a width of 3cm, splash water, and add a little West Lake flavor powder and rattan pepper oil for use.
3. Lettuce as the base, chicken shreds stacked and put on the plate, and put on the fragrant fresh green pepper.
Raw materials:
Grass fish150g, and meat foam 30g.
Seasoning:
25g of sweet potato starch, 3g of salt, 5g of monosodium glutamate and proper amount of cooking wine.
Making:
1. Chop the fish and minced meat together, add Jiang Shui, sugar and starch, mix well, and knead into an oval shape.
2. Boil a pot of water, put it down when the water is about to boil, then turn down the heat for 20 minutes until cooked, take it out, fry it in the oil pan until golden, take it out and change the knife, and put it on the plate.
Raw materials:
500 grams of raw almonds and 500 grams of paper-skinned pecans.
Seasoning:
200 grams of Donggu soy sauce, 200 grams of soy sauce, 200 grams of soy sauce, appropriate amount of rock sugar, preserved plum 1 package, 2 bottles of iced sour plum sauce, small bottles of seafood sauce 1 bottle, half bottles of ribs sauce bottle, and appropriate amount of chicken essence.
Making:
1. Put the walnut with paper skin out of the water, put water in the pot, add soy sauce, iced plum sauce, light soy sauce, preserved plum, Donggu soy sauce and rock sugar to boil, then add the walnut and burn it to taste.
2. Fry raw almonds, put oil in the pan, add seafood sauce, ribs sauce and soy sauce to boil, add almonds and hang the juice, and serve together.
Raw materials:
Fresh hawthorn 1 kg, fragrant honey duck liver 0.5 kg.
Seasoning:
Fresh milk100g, rock sugar 70g, salt 50g.
Making:
1. Wash fresh hawthorn and soak it in salt water for 40 minutes.
2. Take out the hawthorn, add rock sugar, steam in the cage for 30 minutes, and take out the hawthorn core.
3. Hawthorn with raw juice water, put it into a blender and stir it into a paste, spread it on a stainless steel plate, dilute it, and bake it in an oven (upper 180 degrees, lower 150 degrees) for about 30 minutes.
4. Mix duck liver and milk evenly and bake in the oven 180℃ for 30 minutes.
5. Change the roasted hawthorn slices into a square of about 8cm, add a proper amount of roasted fatty liver, and make them into shapes to serve.
Raw materials:
Spring bamboo shoots, Toona sinensis seedlings, mulberry leaves.
Making:
1. Put the Toona sinensis seedlings and mulberry leaves into a juicer, break them and season them into Toona sinensis juice for later use.
2. Sprinkle bamboo shoots in boiling water, put them in ice water, and change the knife into pieces.
3. Put the bamboo shoots on the plate and pour the juice that has been beaten in advance.
Raw materials:
Seven Jin of fresh beef brisket.
Seasoning:
Huyang soy sauce, bagged rice wine, chicken essence, monosodium glutamate, sugar, a little soy sauce each.
Spices:
Cinnamon bark, star anise, dried chilli, cardamom and citronella.
Making:
Change the knife to beef brisket, add yellow wine and onion ginger, rinse, put it in the prepared seasoning, simmer for a while, take it out and change the knife, and put it on a plate.