Green pepper fresh hairy belly flower beef tendon
Production/Liu Shijie
Restaurant / Baoding A Jiu Restaurant Creation Space
Green pepper flavored dishes are becoming popular in Baoding, and the version launched by "A Jiu" is closer to the combination of "Green One Color" hot pot, seasoned with finished green pepper sauce, beef tendons and black and white hair belly as the main ingredients, the color is turquoise, and the taste is fresh.
Prefabrication:
1. Put the fresh beef tendon meat into a pot of water, add green onion and ginger, star anise, dried peppercorns, dried peppercorns, salt, MSG and cook for about 45 minutes, then remove the top knife and slice.
2. Put the black hair belly and white blind leaves into the pressure cooker to add water, cook the onion ginger and dried pepper for 30 minutes, rinse with water, cut into strips and set aside.
Cooking process:
1. Take 250 grams of beef tendon meat slices, 150 grams of black hair belly silk, 100 grams of white shutters, and 50 grams of lettuce segments and set aside for quick water.
2. Clean the bottom oil, add 20 grams of red millet pepper rings, 20 grams of green beauty pepper rings, 15 grams of chives, 15 grams of ginger slices, 15 grams of garlic slices, 10 grams of huanggong pepper sauce, 20 grams of green pepper sauce of the lower Qingshan green water brand, stir-fry incense, add 400 grams of broth, add salt to an appropriate amount, oyster sauce 15 grams and stir well, put the raw materials and cook for about 1 minute, put into a large basin.
3. Stir in 25 grams of salad oil under another pot, pour in 30 grams of green pepper rings, 10 grams of red millet pepper rings, 10 grams of flower peppers, and stir on the surface of the dish while hot.
1. Blanch the raw materials
2. Sauté the spice head and add the green pepper sauce
3. Add broth
4. Garnish the deep-fried green and red pepper rings and flower peppers
Rattan pepper belly
Production/Huang Tianyong
The sauce of this hairy belly is based on chicken broth and seasoned with homemade vegetables and pepper oil, which is bright and clear, and the hemp aroma is fresh.
Production Process:
1. Change the 100 grams of hairy belly into 4 cm square slices, put it into the water that is boiled to 80 ° C (add a little cooking wine) for 4 seconds, and quickly cool it out.
2. Add 80 grams of shredded onion, 80 grams of cucumber slices and 100 grams of hairy belly slices into each dish.
3. Scoop in the pot 100 grams of clear chicken soup, add 5 grams of salt, 2 grams of Chaoba family chicken powder, 1 gram of sugar, put 30 grams of vegetables and fragrant pepper oil, 30 grams of green pepper rings, 20 grams of red pepper rings, 10 grams of minced garlic, stir well, pour on the hairy belly to eat.
Vegetable and fragrant vine pepper oil production:
1. Put 500g of fresh vine pepper into a stainless steel basin.
2. Heat 2000 grams of salad oil into the pot to 40%, put 1500 grams of green peppercorns, 1200 grams of celery, 300 grams of coriander stalks, 250 grams of onions, 100 grams of green peppercorns (soaked in water in advance), 20 grams of fragrant leaves, 20 grams of cumin, 1 piece of cinnamon and stir-fry on low heat, until the vegetables become browned, drain the residue, and pour the oil into a pot containing vine peppers while hot and soak for 24 hours. This method not only avoids the bitterness of the vine pepper due to excessive heating, but also allows its taste to be fully soaked in the oil.
1. The hairy belly is cooked, and the cucumber and onion are plated
2. Mix the chicken soup, vegetable and fragrant vine pepper oil, green pepper rings, etc. into a sauce and pour it on the hairy belly
Very hairy
Production/Xia Zhi
Stir-fry the pork belly with minced garlic, millet pepper and hot pot base, and the dish is fresh and spicy, slightly hemp, garlic and rich, and the finishing touch is a little mountain pepper oil poured in before leaving the pot, which has a unique lemon aroma.
1. Wash the mucus with 600 grams of fresh hair belly, rinse it under fine water for 1 hour, and change the knife to a long strip of 10 cm long and 1 cm wide for later.
2. 150 grams of mushrooms into the oil and salt water blanched soft, fished into the bottom of the dish, and then blanched for about 8 seconds until it just contracted, immediately drained and set aside.
3. Add 30 grams of spice oil to 60% heat, add 50 grams of millet pepper rings, 30 grams of minced garlic and simmer incense, add 25 grams of hot pot base and simmer out the red oil, until the aroma is four, add 10 grams of soy sauce, 10 grams of oyster sauce, 10 grams of chicken essence, 10 grams of monosodium glutamate, pour into the hair belly and turn well, add 100 grams of water to the high heat, sprinkle 30 grams of garlic seedlings, drizzle 6 grams of pepper oil, pour a little raw soy sauce well, pour the pot into a plate with enoki mushrooms, bring the heat to the table.
Preparation of spice oil:
Heat 5 kg of salad oil to 40% heat, add 1.25 kg of onion cubes, 500 g of coriander, 250 g of chives, 250 g of green onion until the color of the green onion is brown, add 25 g of cinnamon, 20 g of coriander leaves, 20 g of white root, 20 g of white cardamom, keep on low heat for 20 minutes, turn off the heat and simmer for 10 minutes, beat the scum.
Technical key:
The time of hairy belly should not exceed 10 seconds, otherwise the belly bar is easy to age and lose its crisp and tender taste.
1. Enoki mushrooms are bottomed after water
2. Quickly blanch the hairy belly to prevent aging
3. Stir-fry in minced garlic and hot pot base
4. Add the hairy belly and turn well, and finally drizzle with mountain pepper oil
This year it is popular to eat hairy belly
Production/Zhang Chong
Restaurant/Shiso Restaurant Zhengzhou
Zhang Chong's idea of developing this dish comes from the cold pot skewers in Sichuan and Chongqing regions, in order to adapt to the taste of local diners in Zhengzhou, this hairy belly has changed the taste of heavy oil and spicy and the appearance of red and red, only adding yellow millet spicy, green two wattle strips, green pepper to adjust the taste, selling fresh and natural, the taste is fragrant and spicy, once launched, it immediately attracted many young people to taste fresh.
In addition, most restaurants usually use edible alkali hair to make hair belly, although the taste is more crisp, but this method has two disadvantages: the first is to make the nutrients in the hair belly lose, and the alkali taste is difficult to wash away; second, once the subsequent heating time is too long (such as eating hot pot when shabu hair belly, time is difficult to control), the taste of hair belly will become old and tough, difficult to chew. This dish uses the "boiling method" instead of the "alkali hair method" - the fresh hair belly is boiled in water with green onions, ginger and spices for 2 hours, and the meat of the dish is thick, full of taste and full of elasticity.
Batch prefabrication:
Boil 80 kg of water, 50 kg of fresh hair belly, put 400 g of green onion, 250 g of ginger, 80 g of dried safflower peppercorns, 50 g of fragrant leaves, star anise, cumin each 50 g, keep cooking on low heat for 2 hours, pour into the pot, soak the hairy belly in the original soup to cool, fish out the knife into small pieces, drain the water and put it in the refrigerator for preservation.
1. 100 grams of soybean sprouts are soaked in boiling water and placed in a bowl at the bottom.
2. Take 400 grams of hairy belly into boiling water and blanch for a while, remove and drain.
3. Heat the pot into the bottom oil to 60%, under the yellow millet spicy circle (soaked millet spicy knife into a circle) 30 grams, garlic rice 10 grams stir-fried incense, add 1000 grams of broth, add salt, MONOSodium glutamate 10 grams each, white pepper 3 grams and cook for 2 minutes, after beating the residue, pour in the hairy belly to cook for about 30 seconds, start the pot and pour into the bowl.
4. Heat 40 grams of salad oil to 60% heat, then add 15 grams of fresh green peppercorns, 25 grams of fresh two wattle green pepper rings, and 2 grams of Chef Jiubao green peppercorn seasoning and stir-fry until fragrant, pour into a bowl and serve.
Peer Discussion Q: Why not use the high-pressure method instead of the "boiling method" when processing the hair belly? Xie Fengjiang: We once did experiments and found that the taste of hair belly after high pressure is relatively soft and rotten, and it loses its proper elasticity. Meng Bo: I think high pressure is more time-saving, generally speaking, the better quality grassland belly only needs to be pressed in a pressure cooker for 18 minutes, the taste is crisper, and cooked but not rotten. Xie Changyong: Under high temperature and pressure, the hair belly will become too soft and rotten in a short period of time, so its taste is far less crisp and fuller than that of the low-heat slow-cooked hair belly.
1. Put the soybean sprouts in boiling water and put them in a bowl at the bottom
2. Cook the hairy belly in the seasoned broth for about 30 seconds, then pour into a bowl
3. Heat the salad oil to 60%, stir-fry the fresh green peppercorns, fresh two wattle green pepper rings, etc., and pour into the bowl to serve
Oil drizzled with louvers
Production/Han Jinfeng
Restaurant / Jinan Ruyi Courtyard
It's a hot stew. Using the hot pot's favorite hair belly as the raw material, blanch until it is cooked, sprinkle the oil to heat the incense, then pour in the soy sauce, and mix well on the table. Soy sauce is made with vegetable soup, fish sauce, honey, oyster sauce and other ingredients, which is full of flavor.
1. Fresh tripe scrubbed clean, into 90 ° C hot water quickly blanched, fished out and put into the pressure cooker, add water and add the appropriate amount of green onion, ginger, cooking wine, steam and press for 30 minutes, fish out. At this time, the tripe becomes soft from hard and soft, and it is slightly crisp to eat, so it is changed into a knife.
2. Cut off the old roots of the enoki mushrooms, wash and drain.
1. Add water to the pot, add an appropriate amount of green onion ginger, salt and boil, add 200 grams of enoki mushrooms and blanch until soft, drain and pad on the bottom of the dish.
2. Heat the water in the pot to 90 ° C, add 250 grams of cooked hair belly and blanch for 5 seconds, drain and cover the mushrooms, put fresh green and red pepper shreds for a total of 20 grams, shredded green and red peppers, 10 grams of shredded green peppers, 5 grams of dried red pepper segments, 2 grams of dried peppercorns, pour in 30 grams of scallion oil that is 80% hot, then pour in 20 grams of homemade soy sauce juice, garnish 6 grams of coriander to walk, mix well after serving.
Soy sauce to make:
1. Heat the pot with oil to 50%, put 100 grams of celery segments, 80 grams of carrot slices, 80 grams of shiitake mushrooms, 80 grams of green peppers, 60 grams of coriander, 60 grams of shrimp skin and stir-fry on high heat, rinse into 1500 grams of water, boil on high heat and simmer for 15 minutes, turn off the heat and drain to get the vegetable soup.
2. Add 600 grams of soy sauce, 250 grams of fish sauce, 250 grams of Meiji umami sauce, 180 grams of rock sugar, 120 grams of oyster sauce, 100 grams of honey, 50 grams of monosodium glutamate, 30 grams of white pepper powder, 500 grams of vegetable soup and boil, turn off the heat and put it in the container.
Choose a slightly whitish tripe, whose flesh is thicker; don't choose a blackened belly, which is very thin and has a more chai taste.
1. Add the mushrooms and blanch until soft, drain and place on the bottom of the dish
2. Blanch the cooked hairy belly for 5 seconds, drain and cover with enoki mushrooms
3. Add fresh green and red pepper shreds, shredded green onion, dried red pepper and dried peppercorns to the plate, pour in the shallot oil that is 80% hot, and drizzle with the homemade soy sauce
Source: Chef Micro Reading