Jintang yellow river fish
Ingredients: Yellow River Fish
Accessories: vinegar, wet starch
Seasoning: salt, yellow wine, sugar, chopped green onion, ginger juice and green pepper.
Exercise:
1, first take out the internal organs and wash the fish.
2. Put water in the pot, bring the fire to a boil, put the fish in and cover the pot. When the water in the pot boils again, open the lid, remove the floating foam, turn the wok, continue to cook with high fire, cook for about 5 minutes before and after, gently prick it with chopsticks, and take out the fish if it can be cooked immediately.
3. Put the wok on a big fire and add 150ml of soup, refined salt, yellow wine, white sugar, chopped green onion, ginger juice and green pepper. After the juice is boiled, mix the wet starch with vinegar and thicken the juice. Drain the juice with hot oil and pour it on the fish.
2
Fried chicken with cashew nuts with fragrant leaves
Ingredients: local boneless fried chicken, cashew nuts, green and red pepper, onion, straw mushroom, basil leaves, garlic, shallots and dried peppers.
Seasoning: Thai Chili sauce, oyster sauce, sesame oil.
Exercise:
Heat oil in a pan, saute garlic and shallots, add fried chicken, green pepper, onion and straw mushroom, add Thai Chili sauce, oyster sauce, sesame oil, cashew nuts and dried Chili, stir fry until fragrant, take the pan and put it on a plate, and decorate with fried basil leaves.
three
Fresh abalone and cod
Raw materials:
Fresh abalone100g, silver cod100g, and fresh broad bean rice 200g.
Seasoning:
XO sauce, salt, sugar, monosodium glutamate, salad oil.
Method:
1, cleaning fresh abalone for later use; Cut the silver cod, size it, put it in a salad oil pan, and then pour it out.
2. Put the fresh broad bean rice into the boiling water pot, simmer it, and then take it out and drain it for later use.
3. Put oil in a clean pan, add XO sauce, broad bean rice, fresh abalone and silver cod, stir well together, add salt, monosodium glutamate and white sugar to taste, turn over and put on a plate.
four
as close as blood and flesh—be inseparably linked to
Raw materials:
1 beef ribs with meat, 100g crispy pepper, a little chopped green onion.
Seasoning:
Cumin powder, salt, monosodium glutamate, sesame oil, salad oil, 1 pot spiced brine.
Method:
1. Wash the beef fan bones with blood, soak them in a boiling water pot, then take them out and marinate them in a spiced pot, take them out and let them cool, then take out the clean meat and slice them; Chop crispy peppers into fine powder.
2. When the oil in the clean pot is heated to 70%, add the beef fan and fry until it is crisp, then pour out and drain the oil.
3. Leave a little base oil in the pot, pour in beef ribs and crispy peppers, stir fry, add cumin powder, salt, monosodium glutamate, sesame oil and appropriate amount of chopped green onion while frying, then take out the pot and put it on the slate tableware with beef ribs. Serve.
five
Horseshoe turtle pot
Raw materials:
There are/kloc-0 turtles, 80g horseshoes, 60g water-soaked mushrooms, 50g dried onions, and a little green and red peppers, ginger slices, garlic and pickled peppers.
Seasoning:
Bean paste, salt, cooking wine, sugar, monosodium glutamate, fresh soup, raw flour, vegetable oil.
Method:
1. Slaughter and clean the soft-shelled turtle, soak it in boiling water pot, take it out and cut into pieces.
2, put oil on the pot fire, first fry the onion section, and fill the bottom of the pot with sand.
3. Then put oil in the pot, stir-fry ginger slices, garlic slices and turtle pieces together, add bean paste and pickled pepper powder until the color turns red, add a proper amount of fresh soup, add salt, cooking wine, white sugar and monosodium glutamate, when the turtle is soft and cooked, add horseshoe pieces, mushroom pieces and green pepper knots, stir-fry until it tastes good, and take it out of the pot to eat.
six
Xiangyi kumquat sparerib
Raw materials:
500g of ribs, 30g of kumquat, 0g of onion10g, 65438 slices of ginger.
Seasoning:
200g of red wine, clear water 130g, 30g of braised soy sauce, 2g of sugar 12g, and 6g of chicken essence.
Making:
1, wash the blood from the ribs and cut them into sections for later use; Wash kumquat, make a few cuts on the skin, and the taste will be good.
2. Heat the base oil in the pot to 40% heat, add onion and ginger slices to stir fry until fragrant, add spareribs to stir fry until discolored, add kumquat 10g, boil red wine, clear water, braised soy sauce, white sugar and chicken essence, simmer for 30 minutes after boiling with high fire, pick out crispy kumquat, then pour the remaining 20g kumquat, and put it into the pot after collecting juice with high fire.
seven
Jiao Shan pettitoes
Exercise:
1. Chop 500g of fresh pig's trotters, rinse them with clean water, and put them in a pressure cooker. Heat 100 ml salad oil in a pan, stir-fry 20 g of ginger slices and 10 g of minced garlic, add 100 g of pepper and 50 g of yellow pepper, stir-fry for 2 minutes, add clean water, add 20 ml of chicken juice, 20 ml of white vinegar and 5 g of monosodium glutamate.
2. Cut the lotus root into large pieces and put it in another pressure cooker with clear water for later use. When serving, first put the lotus root at the bottom of the container, then pour the pig's trotters and a little soup into the pressure cooker, put in the fried small green pepper ring, and pour in 10 ml onion oil and 10 ml pepper oil.
Note: Lotus root should be boiled with clear water alone, because it will be salty when pressed with pig's trotters.
eight
Bitter gourd braised pork
Exercise:
1, pork belly diced, bitter gourd needs diced.
2. Heat the oil in the pot, stir-fry the pork belly and sugar. After the pork belly is colored, add fresh soup to make it salty and fragrant. When pork belly is medium-cooked, add bitter gourd slices and cook until the raw materials are cooked. Take out the pot and put it on the plate.
nine
Very delicious Chili snail
Materials: pork belly slices 100g, snail meat 200g；;
Accessories: garlic seed 15g, Pleurotus eryngii 100g, Hunan green pepper 100g, and lobster sauce 5g;
Seasoning: 45g fresh soy sauce with chopped pepper and fish head, 8g authentic oyster sauce, 2g rock sugar soy sauce and 2g refined salt;
Production method:
1. Slice the main ingredients, cut the green peppers with a hob, and slice the Pleurotus eryngii and saute until fragrant;
2, stir-fry pork belly from the pot, stir-fry with soy sauce for later use;
3. Leave oil at the bottom of the pot and stir-fry small materials. Add green pepper and salt and stir-fry until raw. Add the main and auxiliary materials, oyster sauce, fresh soy sauce and chopped pepper fish head and stir well.
Characteristics of dishes: Adding fresh soy sauce and fish head with chopped pepper in the cooking process can enhance the flavor of soy sauce and make the dishes perfectly reflected.
Creative experience: This dish innovatively uses snails and Pleurotus eryngii in western food, which not only improves the edibility of the dish, but also enriches the nutritional components of the dish.
10
Braised fish head with bass and pepper.
Ingredients: perch 350g；;
Accessories: 2g shredded ginger, 2g shredded onion, 2g shredded red pepper, 1 fresh pepper with branches, 2 fresh lemons and 3 garlic cloves;
Seasoning: 20 ml of fresh soybean oil, chopped fish head, 5 ml of cooking wine, 5 g of salt;
Production method:
1. The bass is decapitated, and the fish is taken down along the middle and divided into sequins to leave the tail;
2. Put the bass meat into clean water, add 2 slices of fresh lemon and 5g of salt;
3. Put the water that can't pass the bass in the pot, add cooking wine and boil the shredded onion and ginger;
4. Put the perch in 90-degree boiling water for 8 to 12 minutes;
5. Pick up the perch, put it on a plate, sprinkle with shredded onion and ginger, and pour in 20ml of fresh soy sauce to match the fish head with delicious diced pepper;
6. Boil the pepper powder and garlic cloves in the oil and pour them on the bass together with the oil.
Creative experience: River fish (sea fish) cooked in water can not only retain the nutrition of raw materials to the maximum extent, but also reflect the freshness of ingredients better than traditional steaming.
1 1
Pan-fried eel wrapped cake
Raw materials:
400g shredded eel, 20g minced leek, 5g shredded ginger15g, 5g chopped green onion, 5g Jiang Mo and 5g minced garlic.
Seasoning:
Carved wine 20g, soy sauce 15g, sugar 10g, soy sauce 8g, black pepper 5g, white pepper 3g, sesame oil 20g, lard 20g and salad oil 20g.
Making:
Heat lard and salad oil to 40%, add chopped green onion, Jiang Mo and minced garlic, stir-fry until dehydrated, cook carved wine, add light soy sauce, white sugar, dark soy sauce, chopped black pepper and white pepper, stir-fry, thicken, take out the pan and put it on a plate, press a small nest in the middle with a spoon, and sprinkle incense inside.
12
Purple Chili gluten mandarin fish
Raw materials:
600g of mandarin fish, homemade gluten150g, shredded onion150g, and 50g of green pepper rings.
Seasoning:
35g of pepper powder, 20g of cumin grains, 30g of soy sauce, 450g of thick soup, 35g of steamed fish black soybean oil, soy sauce 10g, chicken essence 10g, minced garlic 15g, Jiang Mo 15g and a proper amount of salt.
Making:
1. Slaughtered mandarin fish, washed and cooked (or steamed) in a pot.
2. Put the base oil in the pot, add minced garlic, Jiang Mo, pepper and cumin, add thick soup, add soy sauce, soy sauce, salt and chicken essence, season and boil, and make juice for later use.
3. Take a large pot, spread the fried shredded onion, add the mandarin fish, put the cooked homemade gluten next to it, and pour the juice.
4. Stir-fry the green and red pepper rings, slightly adjust the bottom flavor, spread them on the fish, serve them in a cassette oven and cook them. You can eat them.
13
Ingredients: shortcake crust, almond juice, sugar, eggs and chocolate.
Method:
1. Make the pastry into a cylindrical egg tart lamp;
2. Mix almond juice, sugar and eggs into paste, pour into the egg tart, put in the oven, heat at 220℃ 150℃ and bake for 0/5 minutes, take out, sprinkle with chocolate powder and decorate with mint leaves.
14
Sanhua Zui Xiang rou
Batch prefabrication:
1. Soak pig's elbow in cold water, remove it, scrape off stubble, coat it with a layer of soy sauce to dry, fry it in 70% hot oil until golden brown, remove it, drain it, put it in Guangxi-style brine, boil it with strong fire, turn the heat down for 30 minutes, and soak it for 30 minutes. Take out the pig's elbow, remove the main bone while it is hot, and let it cool for later use.
2. Boneless elbow skin is cut into small squares and stored in a fresh-keeping refrigerator.
Take food processing as an example:
1. Take 350g elbow meat and fry it in 60% hot oil until golden brown. Take out and drain.
2. Take 500 grams of the original braised pork elbow gravy, add 8 grams of delicious juice, 5 grams of oyster sauce, 4 grams of pepper and 5 grams of sesame oil and mix well to make elbow juice.
3. Melt 20 grams of butter in a pot, add 40 grams of garlic, 40 grams of dried onion and 20 grams of ginger, stir fry, pour 50 grams of prepared elbow juice and 0/0 gram of Sanhua wine/kloc-,bring to a boil, pour elbow pieces, turn them over evenly, bake them over high fire, put them in a plate filled with cooked taro pieces (or potato pieces), and sprinkle with chopped green onion and cooked white sesame seeds.
Preparation of Guangxi brine;
1, an old chicken was slaughtered and pickled, 5 kg of pipe was broken, and 2 kg of pig sand bone (that is, pig tail vertebra) was washed. Soak the above three ingredients in cold water, take them out, put them into a soup bucket, add 80 kilograms of clear water, boil them for 2 hours with low fire, then remove the residue and filter to get 60 kilograms of broth.
2. Add the spice bag to the stock and cook for one hour until the fragrance overflows. Add 2 bottles of soy sauce, Guilin Sanhua Liquor 1 bottle, half a bottle of soy sauce, 500 grams of rock sugar, 300 grams of salt and 300 grams of chicken powder, and boil to obtain Guangxi-style brine. Its taste is salty and slightly sweet, and the added Guilin Sanhua wine has the effects of increasing alcohol, removing fishy smell and refreshing.
Features:
This dish is different from the common braised pork. Zhong Haoxin, the operation director of "Tancheng Xiaofulou", selected pig elbows with thick skin and thin meat, cooked them in Guangxi-style brine boiled with Sanhua wine and other materials, took them out and changed them, fried them when leaving the vegetables, returned to the pot for the second time, fried garlic and other small materials with butter, and then cooked the brine juice and Sanhua wine. After two "baptisms" of Sanhua wine, this dish is neither oily nor greasy, salty and sweet, with a slight bouquet, which is very delicious.
15
Fried fat beef with tiger skin pepper
Ingredients: fat beef
Accessories: Vitex negundo green pepper
Seasoning: balsamic vinegar, salt, monosodium glutamate, black pepper juice, cooking wine, chicken essence and sugar.
Exercise:
1. Cut off both ends of the striped green pepper in Erjing (for other purposes), cut the middle part into long sections, fry it in an oil pan until the surface is covered with "tiger skin", then pour it out and drain it. Leave the bottom oil in the pot, add the second Vitex negundo pepper, add balsamic vinegar, salt and monosodium glutamate while frying, stir well and taste, then take the pot and put it on the bottom of the plate.
2. Cut the fat beef into strips, add salt, cooking wine and raw flour to taste, and then put it in a 30% to 40% hot oil pan to lubricate the oil. Leave the bottom oil in the pot, stir-fry with black pepper juice, salt, cooking wine, monosodium glutamate, chicken essence and white sugar to make a sauce, pour in the fat cow before the juice thickens, and spoon it on the tiger skin pepper in the pot. Serve.
16
Braised pork trotters with minced Mapo meat
Ingredients: tendon
Accessories: Sichuan-style brine, ginger rice, garlic rice, minced meat, bean paste and Chili noodles.
Seasoning: fresh soup, salt, monosodium glutamate, sugar, pepper and garlic.
Method:
1. Cut the cooked trotters into small pieces, put them in a pressure cooker, and add a proper amount of Sichuan-style brine. Cover the pot and put them on the fire until they are soft and sticky. Take them out of the fire for later use.
2. Put the bean sprouts in a boiling pot with oil and salt, blanch them and put them at the bottom of the plate.
3. Heat vegetable oil in a clean pot, add ginger rice, garlic, minced meat, bean paste and stir fry, stir fry chili noodles a few times, add appropriate amount of fresh soup, stir fry tendon, add salt, monosodium glutamate, sugar and pepper, reduce the heat to taste, thicken the juice, sprinkle with garlic sprouts and stir well, and take out the pot.