Sichuan is the place where the Chinese diet is most active. Whether in the provincial capital Chengdu or neijiang. There is an endless stream of innovative dishes to be introduced. Here's a look at home to introduce the new specialties of this issue. A new specialty from Sichuan. The following is to introduce the detailed methods to you This issue of the palace kitchen network for you to bring is the most popular specialties of the hottest hotels in Sichuan Province and the detailed recipes of these dishes to share with you.
Shufu yipin pot
Ingredients: a piece of stick bone, 50 grams of horseshoe meat, 10 grams of dates, 1500 grams of chicken soup.
Ingredients: 100 grams of clams, 100 grams of fatty beef slices, 8 corn segments, 20 grams of enoki mushrooms, 100 grams of vegetables, 120 grams of dumplings, 150 grams of shrimp.
Seasoning: 20 grams of ginger and green onion, 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 30 grams of chicken fat.
Preparation: 1, put the stick bones in boiling water and cook for 15 minutes to clean the blood foam, then put into the casserole, pour in the chicken soup, simmer for 2 hours. 2, the pot left the bottom oil, put in the chicken fat to heat, under the ginger and shallots stir-fried incense, pour in the stick bone and boiled bone of the original soup, under the horseshoe meat, dates, boil on high heat to adjust salt, monosodium glutamate, chicken essence, pour into the special pot, together with the ingredients on the table, by the guests themselves can be eaten.
Technical key: must be the old hen soup, time to boil enough, in order to produce the taste, the stick bone should be soft and not rotten.
Xie Changyong commented: The nutritional combination is more comprehensive, suitable for middle-aged and elderly people to eat, and it is easy to become a popular dish in autumn and winter.
Xu Zongqin commented: The form of dishes is very good, suitable for Western-style hotels.
The tea leaves are fried dry and fried with eel slices, and the tea aroma is eaten in the eel meat, which is a fresh scene! The best thing is to roll up the bamboo net and make it into a towering tower, which is atmospheric and attracts the attention of customers!
Red-faced roast rabbit
Ingredients: 1 live rabbit (about 850 grams peeled), 2000 grams of Chaozhou brine.
Marinade: 5 grams of peppercorns, 10 grams of star anise, 5 grams of yamana, 2 grass fruits, 10 grams of cinnamon and cumin, 1500 grams of vegetable juice.
Seasoning: 15 grams each of peppercorns and old dry mothers, 10 grams of Pixian bean paste, 5 grams of ginger rice and garlic rice, 5 grams of cooking wine, 5 grams of pepper noodles, 10 grams of white sesame seeds, 10 grams of green onion, 20 grams of spiced peanut kernels, 5 grams of cumin powder and thirteen spices, 50 grams of red oil.
Preparation method: 1, live rabbit slaughter and process clean into the marinade marinade for 6-8 hours, the bottom heat of 150 degrees, the noodles 200 degrees baking for 20 minutes, about eight or nine ripe. 2: Put the roasted rabbit into the boiling Chaozhou brine, reduce the heat for 30 minutes, and fish out when the rabbit is soft and rotten and ready to be deboned. 3: Heat the salad oil to 80%, put in the roast rabbit and fry it quickly, fry the skin crisply, put it on the plate and set it up. 4: Heat the red oil on another pot, add all the spices and stir-fry the rabbit.
Xie Changyong commented: First use the oven to remove the moisture and oil in the rabbit meat, and the dish is dried and fragrant, and the method is better.
Reporter's impression: Strongly recommend this dish, leek stir-fried bacon, although it is a home-cooked small stir-fry production is simple, but the cost is low, the sale is good, the promotion is particularly strong, and the sensory and raw materials are very fresh.
Tea scented eel segments
Ingredients: 200 grams of eel segments, 10 grams of celery segments, 20 grams of tea leaves, 60 grams of vermicelli.
Seasoning: 3 grams of ginger shredded, 10 grams of green and red pepper shreds, 5 grams of dried chili pepper, 5 grams of salt, pepper, cooking wine, 3 grams of monosodium glutamate, 2 grams of sesame oil, 2 grams of peppercorn oil, 3 grams of thirteen spices, 20 grams of corn starch, 10 grams of red oil.
Preparation: 1: Cut the eel into 10 cm long segments, marinate with salt, cooking wine and pepper for 10 minutes, drain the water and pat the corn starch into 70% hot oil and fry for 30 seconds, until the crispy flavor is fished out to control the oil. 2: Soak the tea leaves in boiling water, drain them, fry them in 70% hot oil for 5 seconds until crispy and ready to use. 3, the pot left the bottom oil, the pepper shreds, ginger shredded into the pot sautéed incense, down into the eel segment, adjust the salt, monosodium glutamate, cooking wine, pepper, and then into the tea and stir-fry evenly, drizzle sesame oil, pepper oil, put in the rolled bamboo net. The bottom of the bamboo mesh is inserted into a square base. 4: Fry the vermicelli in 50% hot oil for 1 minute, then mix with red oil and sprinkle on the side of the plate.
Flavor type: fresh salty and slightly spicy.
Xu Zongqin trial production comments: When I tried to make, I soaked 5 grams of Tieguanyin with 100 grams of boiling water, and then used tea, cooking wine, salt, and pepper to marinate the eel segment for 1 hour, and the dishes made were more fragrant. After the trial was completed, it was launched in the store the next day, and the guests responded well after eating.
Sour chicken
Ingredients: 1 earth rooster (gross weight about 1750 grams), 100 grams of onion.
Accessories A: 500 grams of red millet pepper, 250 grams of chives, 400 grams of wild mountain pepper (without juice), 2 bottles of Meiji fresh, 300 grams of garlic cloves, 500 grams of parsley, 500 grams of ginger rice, 1 bottle of old vinegar, 50 grams of monosodium glutamate, 50 grams of chicken essence, 30 grams of sugar.
Accessories B: 15 grams each of green and red beauty pepper, 10 grams of ginger rice, 5 grams of white sesame seeds, 50 grams of red oil, 10 grams of sesame oil, 25 grams of red millet pepper.
Preparation method: 1, slaughter the chicken to remove the internal organs, put into the boiling water pot with ginger and shallots and cook for about 5 minutes, remove from the heat until the chicken is cooked thoroughly, remove and drain. 2: Add 10 kg of water to a pot and boil over low heat for about 10 minutes, drain the residue to form the sauce. 3, cut the onion into a silk pad bottom, the chicken to remove the large bone and cut into a small strip of cover; the other green and red bell pepper cut into granules into the remaining ingredients in the accessory B, and then adjust the sauce in 2 about 150 grams and stir well, drizzle on the chicken.
Characteristics of the dish: sour and spicy appetizer, red and bright color.
Kung Fu steamed egg abalone larvae
Highlights: Combine abalone and steamed eggs and serve on a kung fu tea table to produce an atmospheric and beautiful product.
Ingredients: 9 small abalone from the East China Sea, 9 eggs, 10 grams each of green onion and red pepper grains, 10 grams each of green onion and ginger slices.
Seasoning: 50 grams of lee kum kee steamed fish soy sauce, 20 grams of shallot oil, 3 grams of salt and monosodium glutamate, 20 grams of green onion and ginger water.
Preparation: 1: Take the kung fu tea bowl, add eggs and water to steam into water eggs for later. 2: Slaughter the live abalone, add salt, monosodium glutamate, green onion and ginger water code to taste, then add the green onion and ginger slices and steam for 2 minutes. Stir-fry the shallots and red peppercorns until fragrant, then add the steamed fish sauce and boil to a boil. 3: Put the steamed abalone into the original shell, put it on the steamed egg, pour in the boiling soy sauce, and use the kung fu tea table to cook.
Flavor type: salty, fresh and tender.
Technical key: 1, when steaming eggs, use medium heat to prevent eggs from aging. 2, steamed abalone should be steamed with a fierce fire, otherwise the abalone will spit water.
Xie Changyong commented: This dish is very good with a very good combination, abalone is chewy, and the steamed egg is very tender, and the taste is not very difficult to adjust, with a kung fu tea table, very atmospheric. Pay attention to the heat and time of steaming abalone, do not steam the abalone old.
Pepper tongue flakes
Ingredients: 300 grams of pork tongue, 30 grams of green peppers, 50 grams of potatoes, 500 grams of salad oil, several toothpicks.
Seasoning: 10 grams of dried chili peppers, 3 grams of peppercorns, 5 grams of salt and monosodium glutamate, 3 grams of cumin powder, 5 grams of cooking wine, 5 grams of white sesame seeds, 3 grams of pepper salt. Ingredient A: oyster sauce 5 g, soy sauce 10 g, egg whites, Cantonese rice wine 30 g, baking soda 2 g, food powder 1 g, starch 10 g.
Production: 1, pork tongue cut into 0.2 cm thick thin slices, fine water rinse for 40 minutes to rinse the blood water, control the dry water added to the A ingredient marinade for 1 hour, sizing code taste, into the refrigerator refrigeration, take as you go. When walking, the host wears the tongue pieces one by one with a toothpick to play the role of lining the dish and increase the sense of the dish. 2: Heat the pot with wide oil, add the tongue oil (about 1 minute) when it is 50% hot, and remove the oil control. 3: Leave the bottom oil in the pot, stir-fry the dried chili peppers and peppercorns, stir-fry the cooking wine, the green peppers and the tongue slices, add salt, monosodium glutamate, cumin powder, sprinkle white sesame seeds and put on the plate. 4: Cut the potatoes into silver needles and put them into the oil pan, fry them on low heat for 1.5 minutes to form potato floss, add pepper and salt and mix well, and place them next to the dish.
Flavor type: fresh salty and spicy.
Shuxiang appetizing rabbit
Ingredients: rabbit fillet 300 g, raw peanut kernels 150 g, red millet pepper 20 g, wild mountain pepper 30 g, wild mountain pepper juice 200 g, salad oil 500 g.
Seasoning: 4 grams of minced garlic, 3 grams of monosodium glutamate, 2 grams of salt, 2 grams of sugar, 10 grams of water starch, 10 grams of green onion, 5 grams of white vinegar. Ingredient A: 3 g salt, 2 g pepper, 10 g green onion and ginger water, 2 g tender meat powder, 1 egg white.
Preparation: 1: Cut the rabbit fillet into 1 cm square cubes, rinse the blood and water in cool water to control the dry water, add Ingredient A to the sizing code (about 5 minutes). 2: Soak the peanut kernels until they are broken, and soak in wild pepper juice for 24 hours. 3: Heat the pot in wide oil until it is 40% or 50% hot, add the diced rabbit meat and scatter (about 2 minutes) to remove the oil control. 4, the pot left the bottom oil, under the minced garlic, wild pepper, millet pepper stir-fry fragrant, cooking white vinegar, wild mountain pepper juice 10 grams, down into the peanut kernels, rabbit diced, green onion, adjust the sugar, salt, MONOSG, stir-fry over medium heat into the flavor, sewage starch hook, from the pot to plate.
Xie Changyong commented: This dish is sour and spicy and delicious, rabbit willow is smooth and tender, peanuts are appetizing and appetizing, and the combination is reasonable. Introduce a simple peanut rice peeling method: take a stainless steel basin and put in 5 kilograms of peanut rice, add 8 kilograms of boiling water, 400 grams of white vinegar, soak for 10 minutes and then rub it with your hands to peel the skin.
Diao Jun's comments: Soaking raw peanut kernels into the flavor type of wild mountain pepper and using it in hot dishes is the highlight of this dish, and it is easy to become a popular dish.
Reporter's impression + practice: use pig tongue to make hot dishes, the first time I heard about it, so I specially ate this dish, the taste is crisp, and the cost is low, the spicy flavor type is suitable for accompanying wine, and the pig tongue is no longer just used to marinate or make husband and wife lung tablets.
Salt and pepper mushrooms
Ingredients: 150 grams of fresh enoki mushrooms, 20 grams of flour, 500 grams of salad oil, 1 rice mesh.
Seasoning: 5 g salt, 1 pretzel dish.
Preparation: 1: Wash the mushrooms, add flour and salt, mix well and set aside. 2: Take the pot on the heat and pour in the salad oil, add the enoki mushrooms when it is 70% hot, soak and fry for 10 seconds from the fire until golden brown, and fish out the oil control. 3: Fry the rice mesh in 60% hot oil and set the shape, then add the mushrooms and serve them with a saucer of salt and pepper.
Flavor type: pretzel mouth.
Xu Zongqin commented: Considering that it is slightly difficult to dip the enoki mushroom in the pepper salt, it is recommended to add a little less cumin powder and pepper powder when tasting, and the flavor is more prominent.