Fish-scented cigar shellfish
Design ideas:
This dish is the Sichuan people's favorite fish flavor type, but the difference is that we use a three-dimensional modeling method and an alternative combination of raw materials. Japanese snow shellfish is a new ingredient, good taste, umami enough, with fat and succulent eggplant cooking, meat and vegetarian combination, color matching, taste combination are good.
make:
1. 6 Naturally thawed Japanese snow shells, soaked in water, wrapped in crispy paste, added to 60% hot salad oil, soaked over low heat until golden brown.
2. Cut 200 grams of purple eggplant into 6 pieces, put it into a salad oil that is 60% hot, soak over low heat until crisp, remove and blanch slightly with light salt water to remove the excess oil, put it on a plate, and place the fried snow shells on top.
3. Put 100 grams of pickled pepper oil in the pot, when it is 50% hot, add 8 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onion and stir-fry until fragrant, then add 35 grams of minced pickled pepper, stir-fry over medium heat to create a spicy flavor, pour into the previously prepared bowl (10 grams of sugar, 12 grams of Boryeong vinegar, 1 gram of pepper, 15 grams of wet starch, 2 grams of salt and soy sauce each, stir-fry well), pour on the snow shells, and garnish with 5 grams of green onion.
Colorful snakes
raw material:
Cauliflower snake 2 stage celery festival 10 g onion slices 15 g coriander root knot 20 g carrot slices 15 g dried green peppercorns 50 g dried peppers 100 g homemade pickled peppers [Note] 80 g Mei Ji umami juice 20 ml Mei Ji Fresh Dew Juice 30 ml Mei Ji Shang Soup 10 ml Cumin Spicy Sauce 10 g Lao Gan Ma Red Oil Tofu Milk 5 g Sichuan-style Brine 250 ml Sesame Oil 2 ml Sichuan-style Brine 2 ml Sesame Oil 5 ml Sichuan-style Oil 5 ml Sichuan-style Marinade 2 ml Sichuan-style Marinade 2 ml Sichuan Style Marinade 20 g Sichuan Style Marinade 20 g Sichuan Style Marinade 20 g Sesame Oil 5 Ml Sichuan Style Marinade 20 g PepperCorn Oil 5 Ml Rattan Pepper Oil 5 Ml Lard Oil 50 g Mint Leaves 2 Slices
1. Put the purified snake section into the pot of boiling water, cook until the skin is tight before fishing out, put it into a vacuum bag and add the appropriate amount of brine, vacuum it and seal it before putting it into the cryogenic machine, heat it at a temperature of 63 ° C for 20 minutes, take it out and set aside. The five-salt model is also placed diagonally on a long plate, on which small clean wooden boards are placed, and then laid out with two washed mint leaves for use.
2. Heat the pot with lard, add dried green peppercorns and dried peppers to stir-fry, then add celery knots, onion slices, coriander root knots, carrot slices and homemade pickled peppers and stir-fry slightly, then add the appropriate amount of brine and put in the snake segments, mix in the Meiji umami juice, Meiji fresh dew, Meiji shang soup, cumin spicy sauce, Lao Gan Ma red oil tofu milk and the right amount of water to burn slightly, and then add the appropriate amount of sesame oil, pepper oil and vine pepper oil, after the pot is dried, then clip out the snake segments and put them on the plate on the mint leaves, and the other end of the plate is decorated with diced fruits. Ready-to-do.
[Note] The method of homemade pickled pepper is: after chopping the green peppercorns and green millet peppers together, add lettuce oil (the ratio of the three is 1:2:1), and marinate for 3 days.
Private cow fillet
The format and texture of this dish are a little creative, and in terms of taste, the combination of fresh and spicy beef fillet and crisp and sweet wafer biscuits can be described as complementary.
Beef fillet 500 g, carrot 300 g, celery 100 g, bell pepper 100 g, green pepper 50 g, crispy pepper 300 g, green pepper 15 g, green pepper 5 g, wafer biscuits.
seasoning:
5 ml of cooking sauce, 10 ml of meiji fresh soy sauce, 2 grams of beef powder, salt, monosodium glutamate, sugar, oyster sauce, egg liquid, powdered sugar, butter, peanut oil.
1: Take carrots, celery, bell peppers and an appropriate amount of water, put them in a blender and beat into vegetable juice, set aside.
2: Sprinkle a layer of powdered sugar into the container, and then place the wafer biscuits cut into squares inside.
3: Cut the beef fillet into square slices about 0.5 cm thick, add vegetable juice, roast sauce, delicious soy sauce, beef powder, salt, monosodium glutamate, sugar, oyster sauce and egg liquid after the pot, and grasp well and set aside.
4: Add peanut oil to the pot, cook until it is 50% hot, slide the beef slices to 7 minutes, remove and set aside.
5: Add butter and sliced beef to a frying pan, fry over low heat for 2 minutes until the surface is golden brown, then set aside.
6: Heat a little oil in the pot, add green peppercorns, shallots and green peppers to stir-fry together, then put the beef slices in and stir-fry, add the beautiful fresh soy sauce and sauce, stir-fry and then pour out.
7: Crush the bagged crispy peppers, then glue a layer of chopped crispy peppers to the surface of each slice of beef, and place them directly on the wafer cake on the plate.
Blood swallow avocado
Avocado 1 blood swallow 3 g peanut butter, mayonnaise 2 g honey 5 g each
1. Soak the blood swallow in a cool water basin overnight, fish it out and clean it, put it into a pure water basin with rock sugar, and then steam it in the basket and take it out for use.
2. Take the flesh of the avocado, put it into a handheld blender together with peanut butter, mayonnaise and honey, beat well and then put it into the shell of the avocado, and finally place the blood swallow, and garnish the cherries and mint leaves.
Beef with sauerkraut
1. Take the beef tenderloin and cut into slices, add salt, cooking wine, egg white and corn starch to the bowl and sizing, and set aside. Cut the sauerkraut of the Miaojia fish into small pieces.
2. Boil the water in the net pot, first put the beef slices to break off, fish out and then put the fish sauerkraut pieces into the water, pour out the drainage and set aside.
Heat oil in a pan, sauté slices of ginger, garlic and fish sauerkraut, bring to a boil with fresh soup, add salt, pepper and MSG to taste.
3. Simmer the sliced beef in a pot, put it in a soup bowl and sprinkle with green onions, and finally scoop some hot oil to stir the green onions and serve them together with a saucer of simmered peppers.
Beautiful frog fish head hot pot
"Mei Frog Fish Head" evolved from cold pot fish, since its introduction in 2002, has been in the Sichuan and Chongqing hot pot industry for more than ten years. Most of the restaurants on the market today follow the traditional methods.
Rong Ding mei frog fish head practice is different, the boss from the "water fish" to get inspiration, the use of "boiling method" cooking raw materials, small shop since 2003 opened, business area of less than 400 square meters, because of this tender taste, spicy "frog fish" by diners warmly welcomed, a single store can sell 800 pounds of frogs every day, fish head 300 pounds, and now has successfully opened more than a dozen branches.
2000 grams of frogs, 1 silver carp head (about 1200 grams).
Accessories:
100 grams of cabbage leaves, 60 grams of brine tofu cubes, 50 grams of dried red pepper segments, 50 grams of green peppercorns, 20 grams of green onion segments, 15 grams of minced garlic and chives.
400 grams of old oil, 120 grams of hot pot sauce, 40 grams of spice powder, 30 grams of chicken essence and cooking wine, 25 grams of salt, 20 grams of sugar, 10 grams of white pepper.
1, the head of the silver carp brush off the surface of the fish scales, cut off the gills, split from the fish brain into two, add salt, cooking wine mix well and marinate for 5 minutes to remove fishy; frog cut off the head, peel, remove internal organs, wash the blood water, add salt, cooking wine mix well and marinate for 5 minutes.
2: Heat the wok, add 4000 grams of water, add hot pot sauce, spice powder, pepper, chicken essence, salt and sugar and stir well, bring to a boil over high heat.
3: Add the fish head, pour in the cooking wine and cook for 5 minutes, when the fins are cocked, put in the frog and continue to cook for 1 minute.
4: Pour in the hot pot oil and simmer for 3 minutes.
5: Pour into a saucepan filled with cabbage leaves and tofu chunks, sprinkle with green onion, chives, minced garlic, and spread a layer of dried red pepper segments.
6: Heat the rapeseed oil in another stove while cooking the fish heads.
7: When the oil temperature rises to 80% hot, the dish is just out of the pot, scoop a spoonful of hot oil, sprinkle 10 grams of green peppercorns into the incense, and pour the peppercorns and oil into the pot together with the spicy peppers. Pour 5 spoons of oil (about 100 g/spoon) according to this method, and fully stimulate the aroma of the peppers to eat, which can be eaten directly after serving.
Hot pot sauce:
1, fry the wok clean, add 120 grams of dried green peppercorns and Da hong Pao peppercorns and stir-fry for 3 minutes until fragrant, pour out and let cool, scoop up; Pixian watercress sauce 1000 grams, Yangjiang tempeh 450 grams are crushed. Mix the chopped peppercorns, pixian bean paste, Yangjiang tempeh, 30 grams of star anise powder, 20 grams of cinnamon powder, and 35 grams of Wang Shouyi's thirteen spices and set aside.
2, put 6000 grams of rapeseed oil into the pot and burn to 50% heat, add 200 grams of minced ginger and green onion and fry until dry and fragrant, fish out the dregs, then add 550 grams of dried red pepper into the oil and fry incense, pour 2500 grams of crushed rice and 2500 grams of chopped watercress in step 1 and stir-fry for 20 minutes until the red oil comes out, add 40 grams of sugar, 30 grams of dark soy sauce, 50 grams of monosodium glutamate and chicken powder and fry for 5 minutes, turn off the heat and let cool, put it into a stainless steel bucket and fry it.
Spice powder:
White coriander, grass fruit, fragrant sand, star anise, cumin 150 grams each, fragrant fruit, fragrant leaves, cumin, cinnamon, cucumber, angelica 100 grams each, thyme 50 grams, Shannai, cloves 30 grams each, together into the pot dry fry incense, take out the grinding into a fine powder.
Italian dumpling tomato soup
The slightly spicy base soup complements the flavor of the italian dumplings and is appetizing.
Ingredients:
Italian dumplings 100 g
Chicken broth to taste, fresh basil leaves to taste, 15 grams of chopped onion, 15 grams of chopped celery, 10 grams of minced garlic
Delicious Tomato Sauce 50g, Flavored Beauty Basil Leaves 0.5g, Delicious Taste Coarse Black Pepper 0.5g, Salt 1g, Cheese Crushed to taste
method:
1. Cook the italian dumplings and set aside.
2. Sauté chopped onion, minced garlic and chopped celery, add delicious tomato sauce and sauté in red oil, then add delicious basil leaves, delicious black pepper, salt, pour chicken broth to boil, and crush with a blender.
3. Add fresh basil leaves and italian dumplings to the soup and boil again, sprinkle with minced cheese and serve.
Tips
When making the soup, try to make the soup as fine as possible to make the taste more