Raw materials:

Pork vermicelli sausage 400g shredded bamboo shoots 50g celery festival 50g shallot festival 50g pickled pepper 50g pickled pepper powder 30g salt, onion, garlic, ginger, chicken essence, monosodium glutamate, cooking wine, pepper, salad oil, pickled pepper oil and water starch.

Method:

1. Wash the pork sausage, add ginger, onion and water, press in the pressure cooker for15min, take it out and cut it into 3cm sections. Blanch shredded bamboo shoots in water for later use.

2. Oil dried noodles, shredded bamboo shoots and celery, add ginger slices, garlic slices and pickled peppers, stir-fry, add salt, chicken essence, monosodium glutamate, cooking wine, pepper powder and pickled pepper powder, stir-fry, thicken with water starch, drizzle with pickled pepper oil, and decorate the onion festival.

Eat brittle bones.

Reasons for the hot sales:

This is a very simple Hunan cooking dish. Adding garlic sprouts and pickled yellow pepper to taste in the cooking process plays a very good role in enhancing fragrance.

Making:

Add 50g of salad oil into the pot, add 10g of pickled yellow pepper and 20g of red pepper rings when the pot is 70% hot, stir-fry for half a minute, then add 300g of material A (3g of salt and 3g of monosodium glutamate) and crispy bones wrapped by Sanfatzi (with salty taste).

Snack zaitu

Raw materials:

Diced rabbit meat, red pepper rings, celery segments, coriander segments, rapeseed oil, salt, soy sauce, monosodium glutamate, raw flour, cooking wine, onion ginger juice, pepper noodles and sesame oil.

Method:

Marinate diced rabbit meat with soy sauce, salt, monosodium glutamate, raw flour, cooking wine and onion ginger juice for 10 minute; Heat rapeseed oil in a pot, add diced rabbit meat and stir fry, add red pepper rings, celery and coriander, and add salt, soy sauce, pepper noodles, sesame oil and monosodium glutamate to taste and stir fry.

Chaozhou boutique snack Huang

Ingredients: garlic moss100g, dried fragrant rhizome100g, streaky pork100g, celery stalk 80g.

Seasoning:

5 grams of garlic, 3 grams of dried peppers, 5 grams of soy sauce, 20 grams of Jin Lan cream and 750 grams of salad oil.

Exercise:

1, blanch the pork belly with boiling water, then cook it with low fire 15 minutes until it is 70% ripe, cool it and cut it into pieces 0.2 cm thick and 3 cm square. Replace garlic moss, dried fragrant stems and celery stems with 4 cm long segments, the same thickness as garlic moss.

2. Fry the dried pork and pork belly in 70% hot oil 1 min until the color is higher.

3. Leave 10g base oil at the bottom of the pot, add garlic moss, celery stalk, garlic and dried chili to stir fry, then add dried garlic, pork belly, Jin Lan ointment and soy sauce to stir fry evenly.

Huobao tripe

Ingredients: 400g pork belly head.

Accessories: 50 grams of water hyacinth slices, 30 grams of water hyacinth bacteria and 20 grams of fungus.

Seasoning: 50g lard, 3g salt, cooking wine 15g, bean flour 30g, ginger 10g, garlic 10g, onion 15g, pickled pepper 10g, prickly ash 2g and monosodium glutamate10g.

Making:

1. Wash the belly head to remove all oil tendons, cut it with a cross knife, and cut it into diamond blocks with a side length of about 2 cm;

2. Slice the blue slice and the mushroom slice;

3. Mix refined salt, monosodium glutamate, pepper, water bean powder and fresh soup into sauce;

4. Stir-fry the wok to enlarge the fire, add the pork fat and heat it to about 200. Add salt, cooking wine and bean powder into the belly and mix well. Stir fry in the pan. After the seeds are sown and the flowers are turned over, immediately add the blue slices, mushrooms, fungus, ginger, onion and garlic. Stir-fry pickled peppers, put them in the sauce and cook them. Stir-fry them evenly in the pot and serve.

Tip:

1, pork belly-also known as pork belly. This is a pig's stomach. Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron. It has the effect of tonifying deficiency and strengthening spleen and stomach;

2. Spicy belly is a traditional famous dish in Sichuan cuisine, which combines the traditional characteristics of Sichuan cuisine and is famous for its small frying, beautiful color, tight and shiny juice, crisp, salty and slightly spicy.

Huobao duck intestines

Raw materials:

300g of duck intestines, 300g of Vitex negundo green pepper, 50g of pickled pepper powder, 50g of pickled pepper Jiang Mo, 20g of scallion and 20g of dried green pepper.

Seasoning:

Cooking wine 120ml, sesame oil 20ml, salad oil 80ml, Sichuan salt and monosodium glutamate.

Method:

1, scrape the fresh duck intestines and cut them into 15cm long sections; Green Vitex negundo pepper is cut into 0.5 cm pieces.

2. Pour half a pot of water into the wok and bring to a boil. Put the duck intestines in a wok and quickly blanch them, then take them out and drain them for later use.

The clean pot is on fire again. Pour salad oil, heat to 50%, add chopped pickled peppers, Jiang Mo and dried green peppers and stir-fry until fragrant, then add duck intestines, green pepper festival and onion festival and stir-fry. At the same time, add salt, monosodium glutamate, cooking wine and sesame oil, stir-fry and take out the pot.

Key:

1, duck intestines should be fresh on the same day, so as to ensure the crispy and delicious finished dishes. Because the duck intestines made of alkali have obvious shrinkage after frying in the pot, the finished dishes lack umami flavor.

2. There is a layer of oil on the surface of duck intestines, so it must be cleaned, otherwise it will affect the crispness of finished dishes.

3. Duck intestines shrink greatly after soaking in water, so they should be cut longer when processing.

When the duck intestines are cooked in the pot, the firepower must be fierce and the water must be wide. If the fire is small and the water is small, the cooked duck sausage will be unevenly heated in the pot, which will affect the crispness of the dish.

5. Add pepper, pepper and pickled pepper when cooking, stir-fry for several times and then add duck intestines. This helps to absorb the spicy taste of pepper, the spicy taste of Erjing pepper and the lactic acid taste of pickled pepper and pickled ginger.

Tiaozan huobao chicken

Ingredients: chicken

Accessories: ginger, garlic, onion, pepper, pepper, diced lotus root, green pepper, vermicelli and crispy peanuts.

Seasoning: Fenjiu, salt, soy sauce, sugar, monosodium glutamate.

Exercise:

1. After the local chicken is slaughtered, the big bones are removed and then cut into small dices. Put it in a bowl, add cooking wine, salt, soy sauce, ginger slices, garlic slices and onion slices, mix well and marinate for 15 minutes.

2. Heat the vegetable oil in a clean pot. First, stir-fry the prickly ash and pepper, then stir-fry the diced chicken in the pot until it is raw, then add the diced lotus root and green pepper, add salt, soy sauce, sugar and monosodium glutamate while frying, stir-fry it, put it in the "bird's nest" fried with vermicelli, and sprinkle with crispy peanuts for a little decoration.

Features:

This dish is stir-fried and the chicken is crisp, spicy and delicious.

Stir-fried pork kidney

Raw materials:

A pair of pork loin, 50g lettuce, 20g auricularia, Chinese cabbage 15g, 3g refined salt, onion 10g, pickled pepper 10g, 2.5g ginger, 5g garlic, 5g pepper 1g soy sauce, 25g watercress powder and 5g cooking wine.

Production process:

1, ginger and garlic are cut into nail pieces with a thickness of about1mm; Onions and pickled peppers, cut into the shape of "horse ears"; Lettuce cut into 4 cm long and 7 mm thick chopsticks; The pork tenderloin is stripped of fascia, cut open to remove the waist, washed, and a pattern with a width of 3 mm is drawn obliquely first, and then cut into a phoenix tail shape with 3 knives 1 horizontally on the pattern.

2. Put the kidney flower in a bowl, add salt, cooking wine and water bean powder and mix well; In another bowl, mix soy sauce, pepper, monosodium glutamate, watercress powder and fresh soup to make juice.

3. Enlarge the fire in the wok, put the oil to 70% oil temperature, add the kidney flower block to quickly stir-fry the seeds, then add pickled pepper, ginger, garlic, onion, lettuce strips, fungus and Chinese cabbage to stir-fry the fragrance; Boil the juice, turn it over a few times and put it on a plate.

Taste type: salty and delicious

Features: Waist flower is beautiful in shape, tender and crisp in texture, salty and delicious.

It is suggested that the pork tenderloin is obliquely drawn as waist thickness 1/2, and horizontally drawn as waist depth 2/3. The waist flower is cut with a knife of 1 3, which is about 6.6 cm long and 6 mm thick. Taste it before cooking. The juice should be dry and thin. Wanghuo has high oil temperature, fast cooking speed and few auxiliary materials.

Analysis:

According to legend, this dish evolved from the favorite "warm mixed kidney flower" of the famous anti-Japanese general Zhang Xueliang. The chef of Sichuan cuisine changed it from mixing to frying, and the rapid cooking effect made it unique in taste and taste. It is made of pork loin slices, cut into two pieces, to remove the oily skin and waist flavor, then cut obliquely with a reverse knife, and then cut into eyebrows with a straight knife, which smells of salt and wet starch. Wash cucumber, remove pulp and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice. Then put the oil in the pot and cook, add the kidney flower and stir fry, add the ginger, garlic, onion, soaked red pepper and cucumber strips and stir fry, then boil the juice and collect the juice. It is named after the cooking technology of quick fire and short frying.

Small fried meat

Composition:

Pork belly, pepper, red pepper, oyster sauce, salt, soy sauce, vegetable oil, salt, soy sauce, sugar, chicken essence, lobster sauce.

Exercise:

1. Cut the pork belly into large pieces of about 3mm with a knife; Put the pork in a bowl and add oyster sauce, salt and soy sauce to the marinade.

2. Grab the marinade evenly by hand and let it stand for 10 minute; Remove the pedicle of pepper, cut it from the middle, and remove the pepper core and seeds.

3. Cut the pepper into strips, and the red pepper is also treated in this way, and cut into strips; Chop garlic and ginger, wash and drain lobster sauce with clear water for later use.

4. Heat the wok, add 1/2 tablespoons of vegetable oil, add cold oil to the meat slices, and stir fry over low heat; Stir-fry until the meat slices are oily, roll them up slightly, and pick up the meat slices for later use.

5. Put the remaining oil in the pot, add lobster sauce, ginger and minced garlic, and stir-fry with low fire to get the fragrance; Add shredded green and red peppers and 1/8 teaspoons of salt, stir-fry over medium heat until shredded peppers are soft.

6. Pour the pre-fried meat slices and add soy sauce, sugar and chicken essence to taste; Stir-fry for about 30 seconds, and let the dishes taste before serving.

Snacks dried gourd

Ingredients: 300 grams of dried gourd, pork belly 100 grams, 30 grams of green pepper strips.

Seasoning: refined salt and Donggu Yipin fresh soy sauce 10g, oyster sauce 8g, monosodium glutamate 5g, chicken powder, minced onion, ginger and garlic, salad oil 800g (about 50g).

Making:

1, put the gourd in boiling water to dry for 30 seconds, and take it out after controlling the water.

2. Heat the oil in the pan, add the onion, ginger and garlic, stir-fry the pork belly until it is slightly yellow, add oyster sauce and Donggu Yipin soy sauce to stir-fry until fragrant, then add the dried white gourd and green pepper strips, and finally add the remaining seasonings to taste, stir-fry evenly and serve.

Fast food pigskin

Exercise:

1, cutting the cooked pigskin into strips; Cut the red pepper into rings; Cut garlic seedlings into pieces for later use.

2. Heat the spice oil in the pot, add ginger rice, garlic, black lobster sauce and red beauty pepper rings to stir fry until fragrant, then add braised pork strips to stir fry until fragrant, and add salt, soy sauce, chicken essence and monosodium glutamate. Add garlic sprouts and stir-fry, then take out the pan and plate.

Features:

Pigskin is usually used to make bean jelly, or pickled with Chili noodles and sauce. Here, the cooked pigskin is fried into a dish, just like a small fried meat. The dishes are soft, waxy and spicy, and the lobster sauce is strong.

Snacks beef

Ingredients: 300g beef (preferably beef fillet and cucumber strips).

Accessories: green pepper 150g, red pepper 150g, 2 cloves of garlic (about 10g).

2 tbsps (30ml) of seasoning soy sauce, starch 1 teaspoon (about 5g), baking soda 1/2 teaspoons (about 3g), 2 teaspoons of oyster sauce (10ml), salt, chicken essence and a little oil.

Exercise:

1, remove the fascia of the beef and cut the beef into small pieces, the thinner the better. If it is not easy to cut, you can put the beef in the freezer until it is hard, which is convenient for slicing. Then marinate with 1 teaspoon starch, 1 teaspoon soy sauce (1 5ml), 1 teaspoon baking soda and1teaspoon oil for15min;

2. Cut the green and red peppers into small circles, and peel and cut the garlic;

3, the pot is hot, add more oil (about 50 grams) than cooking, add beef slices to fry and change color, and take out the drained oil;

4. Leave 2 tablespoons of oil in the pot, add minced garlic and stir-fry until fragrant, and add green and red pepper rings to stir-fry until fragrant;

5. Put the beef together and stir well, add soy sauce, oyster sauce, chicken essence and appropriate amount of salt and stir well.