This dish is an improved dish of our catering pioneer chef team according to the tastes of local diners in Hebei Province. We combine the famous Hunan dish, plum vegetables with raw fried glutinous rice to improve and innovate. When stewing pork belly, we add dried plum vegetables to increase the flavor, and when raw fried glutinous rice, we add dried plum vegetables to stir fry, making it more red and bright, and the meat is soft, glutinous and dry. Two cents a day to learn 16 dishes in the "food pioneer" circle.

Production method:

1. Put 650g pork belly in a steamer, steam it for15min, take it out, and cut it into 3cm square pieces.

2. Soak 200 grams of glutinous rice in clear water 1 hour.

3. Dried prunes150g are cleaned and put into soup bags.

4. Pour salad oil15g into the pot, add 40g of white sugar and stir-fry until it turns brown, add 30g of cooking wine, add 25g of soy sauce and 3g of salt, pour clear water until the pork belly turns brown, and put it into a soup bag filled with dried plum, star anise15g, fragrant leaves.

5. Take out the dried prunes, add 40 grams of glutinous rice and broth, stir-fry until fragrant, and make dried prunes and glutinous rice.

6. Take a porcelain bowl, brush a layer of salad oil on the bottom, put the pork belly skin down neatly, fill the gap with fried dried plum and glutinous rice, cover it with lotus leaves, seal it with plastic wrap, steam it in a steamer for 2 hours, take it out and buckle it upside down.

Making key points:

1, dried plums must be sand-free, and dried plums from Hunan and Guangdong are not available because of their strong flavor.

This dish is based on the improvement of dry stir-fried beef. After the beef is sized, it is oiled first, then fried and then fried. The finished dish is dry and fragrant, with endless aftertaste.

Primary processing:

1. 250g of beef hind leg meat is sliced with a thickness of 0.5cm (note two points: First, don't slice the meat too thin, otherwise it will be too dry and hard after frying, and the taste will be bad. Second, pat the meat slices lightly to make the meat more loose, and poke some small eyes with the tip of a knife on both sides, which is beneficial to the taste of beef and the taste is better. ), with ginger juice 1 5g, salt 2g, white pepper 1 g, and then add egg1egg white and raw flour10g for sizing; 50 grams of celery stalk is cut into 5 cm segments.

2. Put salad oil 1 kg into the pot. When it is heated to 40%, put the beef slices into the slip. After taking out, quickly raise the oil temperature to 70%. Then fry the beef slices in the pot until the surface is slightly hard. It is better to pinch them thoroughly with your hands. Take out and control the oil.

Production method:

Add 50g of salad oil into the pot, add 50g of dried lobster sauce15g of stir-fried incense when it is 50% hot, and then add 40 pieces of pepper and 20g of dried pepper until the pepper is purplish red (there is a trick when frying small materials: the pepper must be put early, so that the stir-fried pepper is light and the hemp taste is strong, and the stir-fried pepper is bitter and hemp. When frying peppers, the temperature should not be low. When the oil temperature is low, dried peppers are easy to absorb oil, so be sure to fry dried peppers when the oil temperature is 50% hot. ), add compound bean paste 10 g (use homemade compound bean paste, so that the fried dishes have the flavor of Pixian bean paste, chopped pepper and pickled pepper. Stir-fry red oil, stir-fry 5 grams of onion rice, ginger rice and garlic rice, stir-fry celery with high fire for a few times, add fried beef, season with 5 grams of salt, 2 grams of monosodium glutamate and sugar 1 g, and sprinkle with fried garlic 10 g (before cooking, be sure to add The garlic must be cut neatly, washed several times with water, drained and fried slowly, so that the garlic comes out loose and has a good color. ), pour red oil 10 g out of the pot and serve.

This dish is rich in Tujia local flavor, fragrant but not greasy, and slightly spicy.

Raw materials: 200g of cooked mutton, 0/00g of water-soaked vermicelli, 0/00g of water-soaked yellow flower and 50g of water-soaked fungus.

Seasoning: Material A (3 grams of salt, 2 grams of chicken powder, 2 grams of white pepper and 13 spices each), 50 grams of sheep oil pepper, chopped green onion 10 gram, mutton soup 1 kg.

Production method:

1. Cut mutton into strips or slices; Blanch the yellow flowers and auricularia auricula in a 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 mutton oil pepper and cook for 5 minutes, and sprinkle with chopped green onion.

Pepper with sheep oil: when the pot is hot, add 2.5 kg of raw sheep oil, 2.5 kg of salad oil and 2.5 kg of linseed oil 1 kg. When the pot is heated to 40% to 50%, add 250 g of scallion, 200 g of ginger slices, 0.5 g of pepper/kloc-0, 20 g of star anise and 0.0 g of geranium 10, and refine together for about 30 minutes.

Boiling soup: take a pot bottom, put 30kg of cold water, add sheep bones and sheep heads, add spice bags (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 and 5g of angelica dahurica, etc.), and beat the large ones such as cinnamon, dried tangerine peel and dried cardamom. ), bring the fire to a boil, skim the floating foam again, soak the mutton for 45-60 minutes with low fire, and cook it for about 40 minutes in the middle. When the mutton is mature, you can take it out in advance and cook the mutton bones for a while.

Selling point: the tripe is crisp and tough, fresh and fragrant, and it is a good choice to accompany wine.

Raw materials: fresh tripe 750g, green pepper15g.

Seasoning: Material A (50g of cooking wine, 2g of white bean pulp, 2g of star anise and fragrant leaves, 3g of cinnamon, 3g of pepper and 3g of fennel, 80g of onion, 4g of ginger and 4g of garlic, and 0/0g of salt/kloc), and Material B (5g of rattan pepper oil and delicious juice, spicy fresh dew and chicken).

Production: 1. Wash the fresh tripe, blanch it thoroughly with cold water, put it in an autoclave, add clear water until it doesn't reach tripe, add material A, turn the heat down to 12 minutes after aeration, soak it for 1 hour, take it out and let it cool.

2. Change the tripe into 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 beancurd is served as a cold dish in many stores of our catering pioneer. The fresh and tender taste of this dish is very popular with young customers, especially in summer. Many restaurants can almost reach the table. We have a master who started his own business and the main product is this. When he meets Saturday and Sunday, he is waiting in line for meals. Another advantage of delicious tofu is that the ingredients are very easy to obtain, and lactone tofu can be purchased in ordinary vegetable markets, so there will be no problem of product sales.

Ingredients: lactone tofu 1 box, homemade beef sauce 25g, crisp soybean15g.

Seasoning: umami soup, red oil each 1 5g, beef sauce 25g, pickled mustard tuber 8g, prickly heat 5g, shallot 2g, coriander1g.

Production method:

1. Put the lactone tofu in a steamer, steam it for 5 minutes, and then take it out.

2. Unpack the tofu and beat it into the bowl with an iron spoon.

3. Pour the umami soup and red oil on the bean curd, and sprinkle the remaining raw materials and seasonings.

Method of homemade beef sauce (1000 parts):

1. Select beef ham with less tendons, remove fascia, cut into cubes 1.5 cm square, and grind into powder.

2. put soybean oil 1.5 kg into the pot, add 500 g of ginger slices and 500 g of green onion leaves when the pot is heated to 60%, fry the green onion and ginger with low fire, filter out the residue, add 25 kg of minced beef, stir-fry the minced meat with medium fire until the minced meat turns dark, cook 250 g of Shaoxing cooking wine along the pot edge, stir-fry the meat for 2 minutes.

3. Add 2kg of salad oil into the pot, heat it to 50%, then add 200g of Jiang Mo, fry it until Jiang Mo turns yellow, then add 3kg of good-day red oil watercress ground by a meat grinder, stir constantly to prevent it from sticking to the pot, add minced beef after the bean paste is sauté ed, stir well, then add clean water15kg, boil it over high fire, then add it to medium fire for about 5min.

The method of savory soup (batch):

Take 68 10/0g of monosodium glutamate, 8kg of monosodium glutamate powder, 450g of white pepper, 3325g of Meijia fresh, 0/2kg of Donggu Yipin fresh soy sauce, 25.2kg of soy sauce, 20.7kg of Dawang soy sauce, and 0/.5kg of pepper oil.

The sizzling crucian carp is an old dish in Hunan cuisine, and there are more than 100 kinds of practices in the hands of the major Hunan chefs, both good and bad, and it is impossible to say who is authentic, because there is no unified standard. Today, our catering pioneer recommended a sizzling crucian carp with very good sales in our stores. It is delicious, simple and beautiful in serving style.

Primary processing:

Take crucian carp 1 strip (weighing about 350g), clean it, cut a flower knife on the fish, and marinate it with marinade (3g of salt, 6g of cooking wine, 2g of white pepper, 20g of shredded onion, and 0g of garlic10g).

Cooked treatment:

1. Put salad oil in the pan, and when it is 60% hot, add crucian carp, fry it with low fire until the color is golden, and take out the oil control.

2. Heat the iron plate on the clay pot stove in advance, add the fried crucian carp oil150g, put the crucian carp in the iron plate, cook the sauce (delicious flavor juice10g, two soups100g, cumin powder, salt and monosodium glutamate 2g each), and sprinkle with millet spicy.

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-style husband and wife lung slice is not so authentic, it is highly praised by the guests. Now let me share with you the processing flow:

Step 1, processing raw materials:

Pour 5 kg of clean water into the pot and boil it. Add clean beef heart, beef tongue and cow head meat 1.5 kg, beef tripe 1 kg, and then add seasonings (40g of ginger, scallion and salt, 30g of monosodium glutamate, cooking wine10g, dried pepper and dried pepper/kl).

Step 2, concocting husband and wife lung slice juice:

Take salt10g, flavor powder and chicken powder 20g each, water tower aged vinegar 80g, sesame sauce and pepper oil 0g120g, delicious flavor juice 10g150g, and savory spicy sauce 2g10g.

Step 3, cooking:

Take 80 grams of cooked beef heart slices, 40 grams of beef tongue slices, 40 grams of beef head meat and 20 grams of beef tripe, add the prepared husband and wife lung slice juice 120 grams, 20 grams of red oil, 30 grams of parsley, 0.5 grams of chopped green onion and white sesame seeds, and 2 grams of peanuts, and mix well.

Chili pepper's practice: pour water 1 kg into the pot to boil, pour 70 grams of dried Chili, boil for 2 minutes, then take out the raw materials and drain them with 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 let it cool, and pour it into a pulverizer to break it.

The practice of red oil:

1. Heat the pan, put in the dried Chili section 1 kg and 700g of dried Chili, stir-fry with low fire until the Chili is crisp, take it out of the pan and let it cool, break it with a crusher and pour it into a container.

2. Cortex Cinnamomi Japonici and Illicium verum each10g, and Fructus Amomi Rotundus 20g are put into a material box, soaked in warm water for10min, taken out of the water, put into a container containing peppers, and then put into white sesame seeds100g.

3. Take another stainless steel barrel, add 9 kg of rapeseed oil and salad oil 1 kg, heat the barrel on an induction cooker (power is 2000 watts) for 35 minutes, remove the oil barrel from the induction cooker, and pour oil into the container containing peppers 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. The chef of the pioneer restaurant brought forth the old and brought forth the new, repackaged the mutton offal soup, stewed it in a clay pot and served it, which became a signature dish in the store.

Production method:

1. sheep offal (tripe, heart, liver, lung, intestine, sheep head) * * * 400g is cleaned and marinated in white brine until it is mature.

2. Fill the stewing pot with mineral water until it is 70% full, put it in a bag (5g of onion, 5g of ginger and 20g of red pepper, and 20g of secret spice powder) and boil it until the soup turns brown. Take out the bag, add mutton offal, and cook until the soup is milky white. Add 25g of chicken powder, 30g of sesame oil, and 20g of salt10g for seasoning, and then boil.

Secret spice powder: 200g of pepper, 20g of fennel and 20g of Amomum tsaoko, 0g of anise, 50g of angelica dahurica, 0g of kaempferia rhizome and 0g of cinnamon, 50g of long pepper, 50g of clove and 50g 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 making wild mushrooms, and they can't make good taste when they meet good ingredients, which reduces the chance of wild mushrooms appearing in Hunan recipes. Today, I will introduce two special dishes of wild mushrooms sold well in our catering pioneer stores.

Ingredients: 50 grams of auricularia auricula, 50 grams of pilose antler fungus, 50 grams of tiger skin fungus, 50 grams of white mushroom, 50 grams of drumstick fungus, 50 grams of Pleurotus eryngii and 25 grams of cordyceps.

Ingredients: 50 grams of pork belly, 2 kg of chicken soup.

Seasoning: salt10g, monosodium glutamate 5g, pepper 5g.

Production method:

1. Wash all bacteria and remove pedicels, soak white fungus, velvet antler fungus and tiger skin fungus for later use, slice white mushroom, drumstick fungus and Pleurotus eryngii for later use, and soak cordyceps in cold water.

2. Pour the oil into the casserole, stir-fry the pork belly slices for fragrance, add white fungus, velvet antler fungus, tiger skin fungus, white mushroom, drumstick fungus and Pleurotus eryngii, add the Chinese caterpillar fungus and pour the chicken soup for stewing.

3. Season with salt, monosodium glutamate and pepper, and serve immediately.

Features: the mushroom is fragrant and fresh, with a full aftertaste, crisp and refreshing at the entrance.

In Hengyang Store, a pioneer management store of catering, there is a pot-hanging rice, which is very popular with diners. It can be made into pot-hanging rice according to the dishes specified by customers. It is rich in taste, so that customers who want to eat can eat two more bowls of rice, which is also a good way to stay.

Today, I introduced this mushroom-flavored rice with vegetables in a hanging pot. The rice is mixed with sauteed potherb, Pleurotus eryngii and green beans, and then baked in a hanging pot. The finished product is rich in flavor, with a little crispy rice at the bottom.

Preliminary processing:

1. Pleurotus eryngii100g, cut into 0.8cm cubes, fry until the color is light yellow, and take out the oil control; 300g of potherb mustard is washed with water and cut into small dices; 30 grams of green beans blanched.

2. Soak 300 grams of Thai fragrant rice in water 1 hour, take it out and steam it.

Take the food process:

1. Put 50g of cooked lard in the pan, and when it is heated to 50%, add Pleurotus eryngii granules, diced potherb mustard and green beans, stir well, season with 5g of salt and 5g of chicken powder respectively, and mix well with 2g of steamed rice, cooked lard15g and white pepper. If you want to learn more about catering, please join the circle of "pioneers of catering"

2. Take a hanging pot 1 piece, brush the inner layer with a thin layer of cooked lard, heat it, put the mixed rice into the hanging pot, compact it, cover it, heat it for 3 minutes on medium fire, open the cover, spray a layer of clean water along the inner wall of the hanging pot with a watering can, continue to cover it for 3 minutes, uncover it, pour in 20 grams of Donggu Yipin, and then cover it and simmer it for 2 minutes. Mix the rice well in front of the diners after serving.