Roasted sea bass in old wine grain sauce
raw material:
1 sea bass (about 750 grams), 15 grams of shredded onion, 5 grams of green and red peppercorns.
seasoning:
Salt 3 g, monosodium glutamate 5 g, oyster sauce 15 g, roast sauce 6 g, old wine grain sauce 30 g, dry starch 20 g, peanut oil 2000 g (about 50 g consumption), broth 500 g.
make:
1: Slaughter and wash the sea bass, hit the cross flower knife on both sides, marinate with an appropriate amount of green onion, ginger, cooking wine, salt and MONOS glutamate for 15 minutes, and set aside.
2: Remove the residue from the marinated sea bass, pat on dry starch, fry in 60% hot peanut oil over medium-low heat until golden brown, remove and set aside.
3: Leave the bottom oil in the pot, sauté the shredded onion and put it on the plate at the bottom.
4: Add the broth, oyster sauce and sauce to the net pot, bring the sea bass to a boil on high heat, simmer for 5 minutes, then season with salt and monosodium glutamate, collect the juice, and put it on the onion shredded.
5: Heat the oil under the pot, fry the old wine grain sauce until dry and fragrant, pour it on the sea bass.
How to make old wine grain sauce:
Ingredients: 150 grams of tempeh, 200 grams of minced garlic, 100 grams of millet pepper, 100 grams of sea rice, 50 grams of Yaozhu, 250 grams of chives, 100 grams of green and red pepper festivals and fried peanut rice.
Seasoning: 10 grams of salt, 30 grams of monosodium glutamate, 30 grams of chicken essence, 50 grams of oyster sauce, 25 grams of second pot head, 20 grams of dark soy sauce, 50 grams of peanut oil.
1: Chop the tempeh, sea rice and Yaozhu respectively, fry them in a net pot over low heat and set aside.
2: Heat peanut oil to 60% heat, fry the minced garlic until it turns yellow, fry the millet pepper for 5 minutes, fry the chives for 5 minutes, sauté the tempeh, sea rice, yaozhu for another 15 minutes, then add oyster sauce, monosodium glutamate, chicken essence, dark soy sauce, green and red pepper festival, and sprinkle the fried garlic, fried peanut rice and the second pot head out of the pot when there is almost no water vapor.
Orange soft pear
Raw material:
A soft pear is about 250g, peppermint leaves, and money grass
Seasoning:
Rimula orange juice 50g, rock sugar water 10g, honey 10g
1: Thaw the soft pear and cut it into a knife, put it into a vessel and plate it.
2, with The combination of Rimula orange juice, honey and rock sugar to make a juice, pour on the soft pear.
Features: Soft pear has the effect of cough and lungs, and is the most popular dessert dish in summer. Soft pears are made with chilled mineral water to thaw, and the dishes are refreshing, cold and fruity.
Salt-roasted clams
Live clams, homemade water (according to the actual situation of the restaurant), coarse salt.
1: Wash the live clams and put them in the mixed water and marinate for 30 minutes. Because clams are fresh and metabolically vigorous, it will be easier to inhale the taste of material water.
2: Lay a thick layer of hot coarse salt on the iron plate, insert the soaked clams neatly into the salt, and put the iron plate on the pot stove and bake for about 15 minutes. During the baking process, a little water can be sprayed with a watering can to avoid over-drying of clams.
1: 2 pieces of yellow croaker (total weight of about 600 grams) slaughtered and cleaned, the fish body on both sides of the word flower knife, add ginger slices, chives each 10 grams, cooking wine 30 grams, salt 5 grams marinate for 30 minutes.
2: Heat the pot, add 20 grams of cooked vegetable oil, add 50 grams of minced garlic, minced ginger, minced wild pepper, 30 grams of fresh millet spicy minced and stir-fry until fragrant, away from the heat.
3: Heat the casserole, add 50 grams of refined vegetable oil, add 50 grams of ginger slices, garlic slices and slices of onion and stir-fry until fragrant, add the marinated yellow croaker, pour in the homemade sauce (braised soy sauce, chicken powder 5 grams each, June fresh soy sauce 20 grams, spicy fresh sauce 10 grams, white pepper powder 3 grams), cover the fish with the small ingredients fried in step 2, cover the lid, simmer over medium-low heat until the fish is ripe, sprinkle 5 grams of chives to garnish, and serve.
Orange scented double dragon snowfish ball
Raw materials;
250 g silver cod, 50 g bicolor dragon fruit, 1 egg yolk,
Seasoning;
100 grams of Rimula orange juice, 10 grams of Rimula cheese powder, crispy powder, sesame oil, salt to taste
Production;
1: After the silver cod is processed and cut into square pieces, it is salted with egg yolk jinba jishi powder salt sesame oil.
2, the crisp powder into a pulp, into the silver cod pieces wrapped in crispy paste,
3: Heat the oil until it is 70% oil temperature, then fry the silver cod pieces into the pan until golden brown until cooked and drain the oil.
4, the pot left the remaining oil poured into the Rimula juice slightly warmed, pour in the silver cod pieces stir-fry, then put the pot on the plate, dragon fruit into a ball garnish can be.
Soy milk boiled three fresh fish
Yellow waxing, small mandarin fish, earth catfish each 300 grams, mineral water 1500 grams, soy milk 500 grams, green and red pepper strips a total of 100 grams, fresh perilla 50 grams.
10 g salt, 100 g rapeseed oil.
1, yellow rattan, small mandarin fish, earth catfish are slaughtered and cleaned, on the yellow rattan and small mandarin fish to type a word flower knife, the earth catfish chopped into 10 large pieces.
2, put in the pot of rape oil, when it is 50% hot, put in three kinds of fish, fry on low heat until the color is golden, pour mineral water, open the heat until the water boils, pour in soy milk, continue to cook on high heat until the fish is all ripe, put in salt and green and red pepper strips to boil, pour into the pot of hot and fresh perilla in the sand pot, continue to heat and eat after serving.
Banana pop eel back
raw material:
400 grams of yellow eels, 300 grams of bananas.
15 grams of sugar and wet starch, 10 grams of aged vinegar, 8 grams of Maekawa grapefruit juice, 2 grams of salt, 6 grams of cooking wine, 20 grams of corn starch, 50 grams of flour, 1 egg, 1 kg of salad oil (about 80 grams).
1: Slaughter the yellow eel, remove the internal organs, remove the bone and cut into 4 cm long eel slices, rinse well, put salt, grapefruit juice 5 grams and marinate for 15 minutes.
2: Cut the banana into thin slices and mix the corn starch, flour and eggs with 50 grams of grapefruit juice to form a flour paste.
3: Add salad oil to the pan, when it is 60% hot, wrap the eel slices into the flour paste and put them into the pot, soak in low heat for 2 minutes.
4: Leave the bottom oil in the pot, add sugar, aged vinegar, grapefruit juice to taste, add eel slices, banana slices and stir-fry, drizzle the starch and hook, and start the pot.
Western Summer Coconut Fruit
Cherry tomato 500g, coconut minced 20g, breadcrumbs 15g, lime 1
Rimula strawberry juice 30g, Rimula orange juice 50g, rock sugar water 50g, mineral water 100g
1. Peel the cherry tomatoes, add mineral water, rock sugar, and Rimula orange juice and soak in the cabinet for 1 hour.
2. Remove and add the breadcrumbs and roll to the coconut.
3. Garnetize the prepared cherry tomatoes and garnish with Rimula strawberry juice.
Features: Cherry tomatoes have the vitamins needed by the human body, after adding orange juice, rock sugar water ice, frost delicious, fruity flavor.
Fragrant squid head
Chilled squid head 750 g.
5 kg of fragrant brine, 25 grams of homemade perfume, 40 grams of homemade perfume blend oil, 2 kg of salad oil cost about 50 grams.
1: Blanch the squid head in water, put it in the boiling fragrant brine for 1 minute, soak for 10 minutes and remove from the taste.
2: Heat the pan in salad oil for 40%, soak the brine squid head for 40 seconds and fry until it is slightly dry, then you can fish out and set aside.
3, the pot into the fragrant mixed oil heat, put in the homemade spices stir-fry incense, into the fried squid head stir-fry evenly out of the pan to cool, change the knife to plate.
Fragrant brine:
Ingredients: pork stick bone 3500 g, old hen 1500 g, rock sugar powder 200 g, green onion 600 g, ginger 400 g.
Seasoning: salt 400 g, monosodium glutamate 50 g, white wine 100 g, flower carving wine 1 bottle, chicken essence 40 g, (I + G spice) 8 g, ethyl maltol 12 g, salt and fire bureau chicken feed 20 g, rock sugar color 70 g, sauce meat color preservative 40 g, salad oil 50 g.
Spice Pack:
Star anise 80 grams, peppercorns, licorice 10 grams, grass cardamom, white root, mountain chestnut 35 grams each, white cardamom 50 grams, cloves 12 grams, fragrant leaves 25 grams, grass fruit 20 grams, cumin, cinnamon 40 grams each.
1, the old soup production of the pork stick bone pounding section, the old hen into a large piece, together into the water soaked for 1 hour (soaked in blood water), fished out into the cold water pot boiled, remove its blood foam, fished out into a stainless steel bucket to add 35 kg of water, the green onion and ginger beat into the bucket, the high heat turned on low heat slowly boiled until the old soup (about 25 kg of old soup), fish out the stick bone, the old hen and the onion ginger to leave the old soup for later.
2, rock sugar color stir-frying pot into the salad oil heat, under the rock sugar powder with medium heat slow frying, when the sugar from white to yellow, change to low heat frying, yellow foam away from the fire, quickly fry to become dark brown, from the big bubble to small bubbles when adding a little boiling water, and then use low heat for about 10 minutes to become rock sugar color, take 70 grams of rock sugar color into the old soup.
3: Boil the spices and blanch the water into the old soup, and then boil for half an hour to become fragrant brine.
Homemade DriftIng Spices:
Mix 130 grams of sesame seeds and peanuts, 100 grams of cumin powder, 80 grams of roasted chili powder, and 5 grams of five-spice powder to form a floating spice.
Homemade fragrant blend oil:
Mix 100 grams of red oil, 20 grams of sesame oil, 20 grams of green onion oil, and 10 grams of pepper oil to make a fragrant oil.
appraise:
This fragrant brine dish is nice and very carefully introduced. It is suitable for making a lot of meat ingredients, such as fragrant hand-torn duck, steamed-billed duck neck, and fragrant hand-torn rabbit. Fragrant dishes are similar to the effect of hand-torn duck, which is now very popular in Chengdu, but Master Liu's practice is simpler, and does not require separate kitchen equipment, which is very suitable for small investment entrepreneurs to open a separate store. In the process of making, the traditional pickling and hanging oven roasting is changed to directly brine with homemade fragrant brine, and then fried and other processes into dishes, the raw materials are crisp and delicious. But what to master is that in the process of halogenation, it must be less boiled and more soaked, that is, to shorten the time of brine as much as possible, and soak in the brine for a longer time, so that the raw materials are easier to taste. I think that in the process of oiling, the oil temperature is controlled at 60% to 70%. The frying time should not be too long, until the skin is crispy, the oil temperature is too low, and too long will make the dish very greasy. This dish is ended with homemade spices, which are grilled and are a delicious accompaniment to wine.
characteristic:
The finished squid head has a dry and fragrant taste, a strong aroma, and a very chewy entrance, which is especially suitable for appetizers.