Let the chef answer this question. These dishes are spicy and sweet, with carefully prepared meat, vegetables and soup, large dishes and side dishes, hot dishes and cold dishes. The method is complete, easy to learn and novel in taste, which is suitable for rural wedding banquets. I listed about 40 copies. The groom can choose for himself according to the local dishes, hehe:
1. Sichuan spicy chicken
Materials:
1 broiler, 1 bowl of dried pepper, 1 tablespoon of pepper, 1 small piece of ginger, 4 garlic cloves, 1 tablespoon of dried tangerine peel, a little salt, 1 tablespoon of sugar, 30ml of cooking wine, monosodium glutamate and fresh.
Exercise:
1. Divide ginger into two halves, slice half and cut the other half into powder for later use; Slice 2 pieces of garlic and cut 2 pieces into powder for later use.
2. Cut the chicken into small pieces, add ginger slices, garlic slices, cooking wine, salt, sugar and white pepper to marinate for 1-2 hours, and grab it with your hands for a few times to taste faster.
3. Pour more oil into the pot than cooking, heat it to 70%, add the pickled chicken pieces and stir fry until the water is dry.
2. Spicy boiled fish
Materials:
Fresh freshwater fish 1, soybean sprouts or mung bean sprouts 1, lettuce 1, celery 2, coriander 2.
Seasoning for spicy boiled fish:
Zanthoxylum bungeanum 1 a lot of dried peppers 1 a lot of salt 1 a teaspoon of chicken essence 1 a teaspoon of pepper 1 a teaspoon of starch 1 a teaspoon of garlic cloves, 5 slices of ginger 10 slices of onion, 6 slices of cooking wine, 50ml of Pixian bean paste.
The practice of spicy boiled fish:
1. Slice the fish fillet, then marinate it with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.
2. Heat the wok with proper amount of oil, then add the remaining ginger slices, garlic slices, 1.5% pepper and 1.5% dried pepper until the fragrance comes out, and then add the bean paste to stir fry together.
3. Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads, and cook together. After boiling, put the fillets in a boiling pot for 2 minutes, add the remaining shallots, and then turn off the heat.
4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch it with boiling water in advance. Besides, I don't have big containers at home, so I will put them in a casserole:)
5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.
6. Wash the wok, then pour in more oil and heat it. Add the remaining half of chilli and dried chilli and stir-fry until fragrant, but be careful not to burn the dried chilli.
7. Pour the spicy oil into the fish fillets, and then add the coriander.
3. Sichuan pork:
1, a piece of pork belly, boiled until it turns white, taken out, cooled and sliced.
2. Soak the dried bamboo shoots and slice them, and cut the garlic seedlings into sections.
3. Heat a little oil in the pan and fry the pork belly slices until cooked. The oil will gradually increase and pour out, and continue to fry until the pork belly is slightly yellow.
4. Heat the remaining oil in the pot, add Pixian watercress and stir fry, then add the fried meat and add bamboo shoots to stir fry. Before cooking, add a little salt, chicken essence, pepper powder and garlic sprouts and stir-fry them for a few times before cooking immediately. Don't fry garlic seedlings!
4. Sichuan style dry roasted flounder
I use roffe fish as the main material, with less thorns and tender meat; Diced sausages (I think it's best not to avoid sausages with fresh and salty taste); Bean paste; Onion, ginger, garlic, Chili oil, Chili sauce; Cooking wine and sugar.
First of all, clean the fish, eat the fish noodles (see the cartoon for details), wipe a little salt and a few drops of cooking wine; [Gourmet China]
When the oil is 60% hot, fry the fish until the skin wrinkles. Step 3, leave the bottom oil in the pot, add diced sausage, garlic cloves and ginger, stir-fry until fragrant, then pour some oil in the pot (I use fried fish oil, which is more economical), add bean paste and stir-fry, add cooking wine and hot sauce, and water, not too much;
Then put the fish in the pot, switch to low fire, add sugar, stir fry with diced sausage accessories, and take out the fish after coloring.
Stir-fry the remaining ingredients at the bottom of the pot, add monosodium glutamate, Chili oil and onion, stir-fry for a while, then pour them on the fish belly and call it a day.
Garnish it with some coriander. Ok.
5. Onion-flavored potatoes
Ingredients: potato (1000g) and pork belly with skin (300g).
Accessories: Zanthoxylum bungeanum (about 10g according to personal habits), dried pepper (10g), green onion (one root), white sugar (10g), soy sauce (20g, preferably Haitian brand), edible oil (30g) and chicken essence (10g).
Processing raw materials: 1. Cut the meat into pieces 5 cm long and 3 cm wide. 2. Cut the green onion into four pieces, and then cut into 3cm sections. 3. Cut the ginger into pieces. 4. Cut the bell pepper into small pieces. 5. Cut the dried pepper into 2 cm long segments.
Pour the cooking oil into the pot, add the edible salt when it is heated to 70% heat, and pour the meat into the pot and stir fry with high fire. When the meat comes out, add the dried pepper, pepper and ginger slices and stir-fry until they are seasoned, then add the soy sauce, sugar and some shallots. The fire is a little lower at this time. After the onion smells fragrant, pour off the excess oil (this oil is the authentic way to eat noodles, so it is unnecessary to eat more oil.
Now the water is almost boiled, but it is obvious that there is water. Pour in the sweet pepper, turn it over, scald the bottom, pour in the onion when it is cooked, turn it over, and let the onion spread everywhere. Then turn off the fire, cover the pot, wait for 2 or 3 minutes, then add chicken essence and drink some beer to ensure that you can eat it upside down.
6. Stir-fried shredded pork with celery
Production materials:
Ingredients: pork (lean)150g, celery 250g.
Seasoning: 50 grams of vegetable oil, 20 grams of sweet noodle sauce and 30 grams of soy sauce.
Fried shredded pork with celery
Practice of:
1. Slice pork fat and lean meat into thin slices, and then cut the meat slices into filaments; Remove leaves and roots from celery, wash and cut into sections.
2. soak celery in boiling water, then take it out, soak it in flowing cold water, and drain it after cooling.
3. Heat the wok over medium heat, add cooking oil and heat it to 60% heat, then stir-fry the shredded pork until it turns white, put the wok on its side, stir-fry with sweet noodle sauce, stir-fry the shredded pork, stir-fry with soy sauce, pour celery, and turn the wok over to serve.
7. The practice of housewife chicken
raw material
There are 1 farm cock in western Sichuan (gross weight is about 1500g).
condiment
Ginger (cut into fine grains) 15g, onion leaf 10g (cut into 3cm long), garlic (cut into fine grains) 10g, coriander (cut into 5cm segments) 50g, soy sauce 50g, sugar 5g, salt 5g, fresh soup 18g.
manufacture
1. Slaughter the chicken, remove the hair and viscera, wash it, put it in a pot with cold water, cook it with strong fire for 25 minutes until it breaks, take it out, naturally cool it, remove the bones, and cut the chicken into 2 cm thick strips for later use.
2. Base the coriander segment, put the chicken on the coriander, add the fresh soup into ginger, garlic, soy sauce, sugar and salt, mix well, pour it on the chicken and sprinkle with onion leaves.
8. Tiger skin pepper, tiger skin green pepper
Making materials of tiger skin pepper and tiger skin green pepper:
Ingredients: pepper
Accessories: garlic, sweet noodle sauce
Characteristics of tiger skin pepper and tiger skin green pepper;
Simple home cooking is easy to learn.
Practice of tiger skin pepper and tiger skin green pepper
1, wash the pepper.
2, go to the pedicle and clean up the seeds inside.
3. Slice garlic.
4, a little sweet noodle sauce, for use.
5. Heat oil, add pepper and fry until the skin becomes discolored.
6. Put the fried peppers on the plate for later use.
7. Heat the oil and add the garlic slices, and stir-fry the garlic flavor.
8. Add the fried pepper and sweet noodle sauce and stir fry together, add salt and monosodium glutamate.
9, loading.
In addition, the meat can be added with Chili, and the sweet noodle sauce can also be replaced with lobster sauce. Just try it.
9. Braised pork with plum vegetables:
1, a piece of pork with skin, cook for about half an hour on medium heat, take it out and let it cool.
2. Mix sweet noodle sauce, soy sauce and a little salt into juice and apply it evenly on the skin. When the juice is slightly dry, add a little China oil, and fry the pigskin in a pot with low fire until the skin bubbles (it is recommended to use the lid as a shield in this step).
3. Let it cool, slice it (how thick it is depends on the craft), spread the juice evenly on each slice, put it face down in a bowl, sprinkle with Jiang Mo, pickled pepper festival, onion, monosodium glutamate, a little pepper and a little cooking wine (red wine is also ok, mainly to remove fishy smell). ]5X+e8a 2 w & amp； jhP
4, plum vegetables (Sichuan is generally pickles or sprouts) chopped, spread on the meat and gaps on both sides, and finally pour a little oil.
Steam in a steamer for about 1 hour, take a plate and turn the meat in the bowl upside down (so it's called braised meat), and you can do it. ...
10. Stewed mushrooms with chicken
Ingredients: 750 grams of broiler.
Accessories: dried Tricholoma matsutake 75g.
Seasoning: onion 10g ginger 10g fragrant leaves 2g anise 5g pepper (dried red tip) 10g cooking wine 10g white sugar 5g chicken essence 2g soy sauce 5g salt 3g vegetable oil 30g.
Cooking method:
1. Wash the chicken and chop it into small pieces;
2. Soak the dried Tricholoma matsutake in warm water for 30 minutes, wash it and squeeze out the water;
3. Heat the oil in the wok on a large fire, add the chicken pieces and stir fry until the chicken turns white;
4. Add onion segments, ginger slices, fragrant leaves, aniseed and dried red pepper, and stir-fry together to give a fragrance;
5. Add cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and then add boiling water that can't pass all solid foods;
6. Cook the soup to medium heat, stew for 10 minute, and add mushrooms;
7. Stew for another 50 minutes until the soup thickens.
1 1. Fried green beans
1。 Pinch the green beans and wash them. Chop the lean pork into powder. Wash the sprouts (or winter vegetables) and cut them into pieces with a knife. 2。 First, put the minced meat into a wok (put a little oil) and fry until the water vapor is dry. Then stir-fry the minced sprouts for a few times and take them out for later use. 3。 Wash the wok, add lard and cook until 70% cooked, then add green beans and stir fry in the wok. Stir-fry until the green beans are cooked. When there is no water in the pot, add bean sprouts and minced meat and fry together for another minute. Finally, add soy sauce and monosodium glutamate, mix well and put into the pot.
12. Stewed beef
Ingredients: cooked beef, sweet noodle sauce, cooking wine, starch, onion, Jiang Mo and water.
Method:
1. Cut the cooked beef into pieces with a length of 4.5cm and a width of 3cm.
2. Heat the oil pan. Stir-fry noodles with onion and Jiang Mo, add water, cooking wine, soy sauce and beef pieces, turn the heat down for a while, thicken with water starch and pour in bright oil.
13. ribs seaweed soup:
Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.
14. Sweet and sour auricularia raw materials: 50g of auricularia, 0/00g of water chestnut/kloc, salt, monosodium glutamate, sugar, vinegar, starch and sesame oil. Methods: Soaked auricularia auricula and water chestnut were peeled and sliced. Heat a tablespoon of sesame oil, stir-fry Auricularia auricula and water chestnut together, add seasoning to boil, thicken with wet starch, take out the spoon and plate.
15. Drawn potatoes Ingredients: one catty of potatoes and two ounces of sugar. Method: Peel potatoes and cut them into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry with low fire until slightly Huang Shi, and take out. Pour off the remaining oil in the frying spoon, add half a spoonful of water and sugar, boil it into syrup, add the fried potatoes, turn it over and take out the spoon.
16. scrambled eggs with green peppers ingredients: three eggs and three or two green peppers. Seasoning: refined salt 25 yuan, vegetarian San Qian, sesame oil and a little onion and ginger. Practice: (1) Beat the eggs into a bowl and mix well. Wash green peppers, remove seeds and cut into filaments. (2) Add seven-money oil to the frying spoon, heat and fry the egg liquid into egg blossoms, then pour out. Add five yuan oil to the original spoon, stir-fry minced onion and ginger, add shredded green pepper and refined salt, stir-fry for a few times, then add egg white and vegetarian rice, and pour some sesame oil to serve. Features: golden eggs, crisp green peppers, fresh and delicious.
17. Yougan Fried Ingredients: pork liver, fungus, winter bamboo shoots and vegetables. Seasoning: San Qian, Jiu Shao, vinegar, sugar, soy sauce, San Qian, salt, starch, onion, ginger and garlic. Practice: (1) Cut the pig liver into pieces one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and vegetables, and blanch in boiling water for later use. (2) Put Shao wine, soy sauce, balsamic vinegar, white sugar, monosodium glutamate, refined salt and water starch into a small bowl to make juice for later use. (3) Relax the oil in the spoon. When it is 80% hot, put the liver slices into the spoon and slide out to control the oil. (4) Leave a small amount of oil in the spoon, stir-fry the onion, ginger and garlic a few times, add ingredients and liver slices, and mix the prepared juice evenly. Pour in the spoon, stir well, and pour out the sesame oil. Features: purple color, fresh and smooth.
18. Braised pork belly Ingredients: cooked pork belly. Ingredients: green pepper and cooked ham. Seasoning: red pepper oil is two yuan, sesame oil is two yuan, essence is three points, refined salt, balsamic vinegar and garlic are a little each. Practice: (1) Scald pork bellies and green peppers with boiling water, and then finely shred them. Slice ham. (2) The pork belly is coded at the bottom of the dish, with shredded green pepper in the middle and shredded ham on it. The whole dish is in the shape of a bridge deck with minced garlic on it. Stir the seasoning evenly and pour it before serving.
19. Stir-fried potatoes with vinegar Ingredients: 500 grams of potatoes. Seasoning: soybean oil 35g, vinegar 35g, refined salt 7g, pepper 10 slice, onion 15g, shredded ginger and garlic slice. Method: Peel and wash potatoes, cut into filaments, wash off starch and control water. Add a tablespoon of oil, heat to 60% with high fire, first add pepper and stir-fry, then add onion, ginger and shredded garlic, stir-fry shredded potatoes with a spoon, add vinegar and salt and stir-fry.
20. Stir-fry three main ingredients: sliced heart, waist and meat, sliced vegetables, sliced onions, and sliced ginger and garlic. Practice: put the base oil in a spoon, stir-fry the heart, waist and meat slices together in the spoon for a few times, add onion, ginger and garlic, stir-fry evenly, add vinegar, cabbage and cooking wine, stir-fry evenly, and pour the oil out of the spoon.
2 1. Fried shredded pork with eggs Ingredients: 4 eggs, 50g shredded pork. 35g of cooked lard, 5g of soy sauce, 8g of cooking wine, refined salt 1g, monosodium glutamate 1g and broth 100g. Practice: After the eggs are broken, add salt and miso and mix well. Put oil in a hot pan, add shredded pork and stir fry thoroughly, then add eggs and stir fry. After the eggs are caked, turn over, add cooking wine, soy sauce and stock and cook for 2-3 minutes.
22. Potato roast beef Ingredients: half a catty of beef, three or two potatoes. Seasoning: soy sauce, salt, miso, onion and ginger, aniseed and a little starch. Practice: (1) Cook the beef and cut it into small pieces. Peel the potatoes, cut them into hob pieces and fry them. (2) Put a bowl of cooked beef soup into a spoon, add soy sauce, aniseed, onion ginger and refined salt, then put the beef pieces and fried potato pieces into the spoon to boil, add essence and thicken the juice with starch. Features: beef is golden yellow, potatoes are golden yellow, crisp and delicious.
23. Braised crucian carp raw materials: crucian carp, radish. Seasoning: three points of Shaoxing wine, five points of miso, one catty of fresh soup, and proper amount of refined salt, sesame oil, coriander, balsamic vinegar and pepper. Method: (1) Remove gills and internal organs, wash, cut both sides of the fish with a ten-flower knife, blanch with boiling water, shred radish, and soak in cold water for a while. (2) Add one and a half portions of oil to the spoon, heat it, add onion, ginger, Shaoxing wine, refined salt and fresh soup, adjust the taste, add fish and shredded radish, and simmer over low heat. When there is a bowl of soup left in the spoon, add sesame oil, coriander, balsamic vinegar, pepper and miso. Features: milky white, rich in flavor and juicy.
24. Fried croaker Ingredients: croaker (about 500 grams). Seasoning: salt, onion, ginger and garlic are one yuan each, sesame oil, Shaoxing wine and pepper water are two yuan each, cooked lard is 75g, miso is five points, rice vinegar is three points, pepper is two points, flour is appropriate, and leek is five money. Practice: (1) Scrape scales, dig gills, gut the fish, remove the spoils and wash them, replace both sides with oblique deep knives, sprinkle with refined salt, monosodium glutamate and pepper, and marinate for 30 minutes. (2) Shred onion and ginger, slice garlic and cut leek into eight sections. (3) Add the cooked lard into the spoon, heat it to 50%, spread flour on both sides of the fish, and fry it in the spoon. Fry until golden brown on both sides, add garlic slices, shredded ginger, leek and vinegar, cook slightly, pour sesame oil on it, and put it in a fish dish. Features: fresh and delicious, mellow taste.
25. Lotus root and soybean sparerib soup
Materials:
Sparerib, lotus root, soybean, jujube, coriander powder, salt, cooking wine, chicken essence, broth, onion, ginger slices, soy sauce, pepper, edible oil.
Exercise:
1. Wash the ribs and cut them into sections. Peel lotus root, wash and cut into pieces.
2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the ribs and stir fry. Add cooking wine, soy sauce, broth, pepper, onion, ginger, soybean, salt and lotus root and cook together. After taking out of the pot, pour into the casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out.
Features: delicious, fragrant and nutritious.
26. Braised eggplant
Materials:
2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, 2 tbsps of oil, 2 tbsps of soy sauce, 2 tbsps of sugar 1 tbsps of wine.
Exercise:
1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.
2. Slice the pepper and mash the garlic.
3. Heat the oil, fry the eggplant in the pot and take it out immediately.
4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot.
27. Stir-fried duck blood with coriander
Duck blood is tender and refreshing, rich in nutrition, and contains many minerals such as iron and calcium. Duck blood is often cooked by burning, stewing, soup, etc., and it is rarely fried, but this dish is an exception. This dish is based on fresh duck blood, with coriander segments and pickled peppers and ginger.
Ingredients: duck blood 300g pickled pepper 20g pickled ginger 15g coriander 30g refined salt, pepper, monosodium glutamate, wet starch and refined oil.
Method:
1. Cut duck blood into 5 cm long chopstick strips, soak them in boiling water, take them out, and obliquely cut them into sections with pickled peppers; Soak ginger and cut into small pieces; Wash coriander and cut into 3 cm long sections.
2. Clean the pan, add a proper amount of salad oil to heat it, first add pickled peppers and ginger slices to stir fry, then pour duck blood, stir fry gently with a spatula, then add refined salt, pepper and monosodium glutamate to stir fry, hook in a little wet starch, finally sprinkle with coriander segments, pour in a little bright oil, and serve out of the pan.
Features: bright color, tender and smooth duck blood, strong coriander flavor and slightly spicy.
Description: Because duck blood is delicate and fragile, the action should be light when frying; Hook a little thin before sprinkling coriander, which mainly plays the role of wrapping flavor.
28. Vinegar peanuts
Ingredients: 500g of peanuts, 25g of green peppers, 50g of onions, 50g of preserved eggs, half of refined salt, sugar, aged vinegar, refined oil1000g (about 50g).
Method:
1? Boil peanuts in a cold water pot first, then pour them out and drain them, then put them in a warm oil pot, fry them until crisp, take them out and let them cool; Small green pepper (pedicled), onion and preserved egg are cut into cubes slightly larger than peanuts.
2? First, put the aged vinegar and sugar in a pot at the ratio of 2: 1, then add refined salt to make sweet and sour juice, and finally pour in diced peanuts, diced green peppers, diced green onions and diced preserved eggs, mix well and put them on a plate.
Features: sweet, sour, salty and spicy, with unique taste.
Note: this dish should be eaten immediately.
29. shredded cabbage soup
raw material
Materials:
Pork, cabbage, onion, shredded ginger.
Seasoning:
Soy sauce, chicken essence, pepper, sesame oil, salt.
prepare
Shred pork and cabbage, heat the oil in the pot, stir-fry onion and ginger, stir-fry shredded pork, add water to shred cabbage, cook the cabbage, and add seasoning.
trait
You can add some coriander powder, which tastes better.
Pork ribs and winter melon soup
raw material
Materials:
Sparerib, wax gourd.
Seasoning:
Salt, chicken essence, pepper.
prepare
(1) Chop the ribs into small pieces, boil them in warm water, take out the blood soup, peel and remove the seeds from the wax gourd, cut them into pieces the same size as the ribs, and take them out in boiling water.
(2) Put water in the pot, add ribs to boil, and simmer. When the ribs are cooked to 80%, put the wax gourd into the soup and cook together, and add the right amount of salt, chicken essence and pepper.
trait
Winter melon and ribs should be cooked separately to keep the original flavor.
30. Chinese cabbage meatball soup
raw material
250g pork, 250g cabbage, 50g auricularia, and egg 1.
Pepper noodles, chicken essence, salt, starch.
prepare
(1) Chop pork, mix it with eggs, starch and salt, make meatballs, blanch them with boiling water, and take them out for later use.
(2) Wash and cook cabbage, add meatballs, fungus and seasonings, serve after boiling, and then pour sesame oil.
3 1. Bamboo shoots and mushroom soup
Materials:
25g of mushrooms, bamboo shoots 15g, lily 1 10g, and 300g of clear soup.
Exercise:
Shred mushrooms, shredded ginger, knotted lilies and shredded bamboo shoots. Put bamboo shoots and shredded ginger into a soup pot, add appropriate amount of water15min, then add mushrooms and lilies and cook for 5min, then add refined salt and monosodium glutamate.
32. Egg soup
raw material
25g tender leaves, 3 eggs, yellow wine 15g, clear soup, salt, monosodium glutamate, soy sauce and cooked chicken oil 10g.
manufacturing process
1, beat eggs into peas, add rice wine and salt and mix well;
2. When the pot is on fire, pour clear soup, add tender leaves to boil, add yellow wine, refined salt, soy sauce and monosodium glutamate, pour egg liquid, and when it boils again, pour cooked chicken oil and put it in a bowl.
33. Sichuan cuisine-hot and sour soup
30g of tofu, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, egg 1, 25g of starch, 3g of chopped green onion, 30g of soy sauce 10g, lard, monosodium glutamate, pepper 1g and balsamic vinegar.
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
34. Sichuan style Maoxuewang
Ingredients: duck blood, duck breast, pig heart, pork belly, ham sausage, mushrooms, cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.
manufacturing process
1. Slice duck blood, chicken breast, pork belly, pork heart ham, mushrooms, Chinese cabbage and celery.
2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom.
3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories to make the bottom.
35. Grass carp tofu soup
Material: 500g grass carp.
Accessories: 250g of tofu (South) and 2g of green garlic.
Seasoning: 50g cooking wine, 2g salt, 50g soy sauce, sugar 10g, douban hot sauce 10g, onion 10g, ginger 10g, monosodium glutamate 5g, lard 150g (refined).
The practice of grass carp tofu soup:
1. Cut grass carp into pieces with a length of 33mm and a thickness of 17mm;
2. Cut the tofu into pieces of the same size;
3. Cut the green garlic into sections;
4. Put 50 grams of lard in the pot, add onions, ginger and fish pieces after heating, then cook the cooking wine, cover it slightly, add soy sauce and sugar, and color the fish;
5. Add 250 grams of water, cook on high fire for one minute, and then add 400 grams of water;
6. After boiling, push in tofu, lard and hot sauce and burn for about 4 minutes;
7. When the soup is thick, pour in lard, put it in the soup basin and sprinkle with green garlic.
36. Husband and wife lung slices
Raw materials:
Beef, beef offal (tripe, heart tongue, tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and white wine Chili oil.
Method:
Clean fresh beef and beef offal, and cut beef into 500g pieces;
Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first and let them cool for later use;
Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;
Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.
37. Sichuan Mapo Tofu
raw material
Tofu, pork, onion, ginger, garlic, spicy bean paste, pepper powder, red pepper powder, broth, soy sauce, monosodium glutamate, salt, sugar, sesame oil, Japanese white powder, vegetable oil.
manufacturing method
1. Cut the tofu, mash the ginger and garlic, and cut the onion into beads.
2. Cut the pork into powder and adjust the white powder into sauce.
3. Heat the oil in the pot, add minced meat, add spicy douban, Jiang Mo, minced garlic, broth and seasoning, add tofu for stew, thicken, sprinkle with chopped green onion and pepper powder, and serve.
37. Fish-flavored shredded pork]
raw material
Pork tenderloin, bamboo shoots, fungus, onion, ginger, garlic, eggs, corn flour, pepper, spicy bean paste, fermented grains, soy sauce, broth, tomato sauce, sugar, salt, white vinegar, red oil, sesame oil and vegetable oil.
working methods
1. Pork tenderloin is shredded, pickled and mixed with braised pork made of eggs, corn flour, soy sauce, salt and water 10 minute.
2. Wash and cut bamboo shoots and fungus, and cut onions, ginger, garlic and peppers.
3. Put the marinated pork tenderloin into a pot and fry it until cooked, and then take it out; Leave a little oil in the pot, add spicy watercress, Jiang Mo and minced garlic, stir-fry, then add bamboo shoots, fungus, broth, shredded pork and seasoning, collect juice over high fire, and sprinkle with chopped green onion.
39.
Kung pao chicken, Chili
raw material
Chicken breast, dried pepper, onion, garlic, pepper, starch, soy sauce, tomato sauce, sugar, monosodium glutamate, vinegar, sesame oil and peanut oil.
working methods
1. Cut the chicken breast into small squares and size it with egg white, starch and salt.
2. Cut the dried pepper into small pieces, chop the garlic and cut the onion into small pieces.
3. Oil the diced chicken and take it out; Heat a little oil in the pot, add Chili granules and stir-fry until fragrant, add dried Chili, onion, minced garlic and diced chicken, stir-fry over high fire, and add seasoning to serve.
40. cold celery
Exercise:
1. Peel and shred lettuce, add salt and a little sugar, and let stand for a while.
2. Soak the bean curd skin in warm water and shred it for later use.
Dice garlic, ginger, onion foam, dried red pepper and pepper for later use.
3. Put a little oil in the wok, first add pepper and ginger slices, then turn on a small fire and heat slowly. Turn off the heat when the chilies turn Huang Shi, remove the chilies and ginger slices, add chopped green onion, garlic and dried chilies, stir-fry slowly until the garlic turns yellow, turn off the heat and let cool.
4. Squeeze the pickled lettuce out of the water, add the fried seasoning, then add the chicken essence, a little white vinegar and sesame oil and mix well.
4 1. Cold Flammulina velutipes
Remove the old roots of Flammulina velutipes, wash and blanch, shred cucumber and green pepper, add garlic juice, sesame oil, salt, vinegar, a little sugar and even a little Chili oil, and mix well. It is better to eat after refrigeration.
42. spiced beef
Raw material: beef tendon meat
Seasoning: salt, soy sauce, soy sauce, chicken essence, medlar, jujube, longan, pepper, star anise, dried tangerine peel, etc.
Exercise:
1. Tie beef tightly with cold water and soak it in seasoning for 24 hours;
2. Put it in the pressure cooker for 20 minutes.
3. Cool and slice for eating.