Some people say that a well-made cold dish is definitely no less than a hot dish, which is not unreasonable. Nowadays, as the first dish on the table, cold dishes have not only focused on the production method and taste, in addition to often innovating, a standard is also very important. Today, a number of masters have come to share with you their cold dish production standards, and let's see if they can learn from one or two.
30 kinds of hotel cold dishes
Catalog: 1.Sichuan flavor red oil production 2.Husband and wife lung slices 3.Orange juice apples, pears 4.Sea cucumber skin jelly 5.Carrot shreds in red oil 6.Sauce cucumber 7.Sauce fragrant radish peel 8.Laotan kimchi 9.Sour and spicy jellyfish, large knife ear slices 10.Pickled pepper chicken feet 11.Thai bubble snails, crab claws, flower clams 12.Pepper hemp walnut kernels, white jade mushrooms 13.Roasted pepper eggplant, waist flower, chicken leg mushrooms, abalone 14.Soy sauce with fish 15 sour chili fungus, lotus dice, Cowpea 16 crispy cucumber peel 17 Sichuan cold noodles 18 fruit kimchi 19 Chuanbei cold powder 20 signature sauce pork trotter recipe 21 roasted pepper sauce 22 roasted pepper beef, money belly 24 sauce zucchini (spicy 1) 25 sauce zucchini (not spicy 2) 26 vine pepper chicken 27 ice drunk crayfish 28 Korean kimchi 29 vegetable salad sauce 30 Su style smoked fish
01 The production of Sichuan flavor red oil
Raw material preparation: Chaotian pepper, two thorns each a pound (Chaotian pepper spicy, two thorns tiss titian, want to be spicy on the chaotian pepper, the proportion of their own control) put 100 grams of rapeseed oil in the pot on a low heat fry until the pepper is red, rub the pepper with your hand on the broken, from the pot to cool, can not buy the above pepper can be replaced by Henan new generation of peppers, but the effect will be worse. The chilled chili peppers are crushed in a meat grinder and the red oil chili noodles are ready.
Red oil production process:
1. 2 kg of chili noodles, 100 grams of raw sesame seeds, 10 grams of sugar, 10 grams of white wine, put in a stainless steel bucket and stir evenly (white sugar produces caramel). 2. 10 kg of rapeseed oil pour into the pot, enlarge 250 grams of green onion, 150 grams of ginger, 100 grams of onion, bring to a boil over high heat, fry until the accessories are caramelized, fish out the accessories without use. 3. Continue to heat to 270-290 degrees Celsius (rapeseed oil should be heated to a minimum of 240 degrees to remove the taste of lettuce oil, and the red oil made does not have the taste of lettuce oil). 4. Wait for the oil temperature to drop to 240 degrees, put 2 pounds into the oil pepper inside the stirring evenly, the pepper noodles are just wet, at this time the oil can not put too much, otherwise it will be pasted, the pepper noodles at this time are brownish red, smell of paste, like a paste non-paste state, 240 degrees is mainly hot out of the aroma of pepper noodles, red oil focus on incense, do not do too spicy, guests are not easy to accept 5. The remaining oil temperature drops to 150 degrees, put 3 pounds of oil into the pepper noodles and stir evenly. 6. The remaining 5 pounds of red oil drop to 100 degrees, all put into the pepper noodles, drop 5 grams of balsamic vinegar, cover the lid, and let it sit until 24 hours later. 7. Ratio of oil to chili noodles: oil 5: chili noodles 120 kg oil 4 kg chili noodles 30 kg oil 6 kg chili noodles
02 couple lung tablets
Brine production: 1. Hanging soup: pork stick bone 10 pounds knock off the flying water, wash and filter dry, stainless steel bucket put 50 pounds of water on high heat to open the hanging for 5 hours, filter, get 30 pounds of broth. 2. Spice pack: 25 grams of white cardamom, 30 grams of cumin, 20 grams of cinnamon, 20 grams of tangerine peel, 50 grams of sand ginger, 10 grams of licorice, 20 grams of nutmeg, 10 grams of fragrant leaves, 20 grams of white root, 30 grams of star anise, 20 grams of peppercorns, 80 grams of dried peppers. 3. Spices with 5 kg of warm water, 1 kg of carved wine soaked for 15 minutes, drain the water, put 250 grams of salad oil in another pot, heat to 150 degrees into the spices, stir-fry quickly for 20 seconds on medium heat, and then put 20 grams of Beijing second pot head to continue to stir fry for 5 seconds, pack spice packets, spice packs do not fill too full, two-thirds of the spice packs can be, leaving a third of the gap. 4. Fried sealing oil: 4 kg of chicken fat, 1 kg of small yellow ginger (soil ginger), 1 kg of green onion with root whiskers, 50 grams of carrot slices, low heat fried dry material head water, slightly yellow, filter out the slag, seal the oil is ready. 5. Adjust the brine: 30 kg of soup, 240 g of Shuangqiao MONOS, 240 g of jiale chicken essence, 500 g of flower carving wine, spice packet, 4 kg of chicken fat, boil on low heat for 15 minutes, and the brine will be ready. The following is the production process of husband and wife lung slices, and every time when brine things, the raw materials must be in the flying water pot for 5 minutes, and then fished up and rinsed, put into the brine inside the brine, after the brine is cooked, the brine should be boiled, often filter the slag inside, and at the same time, after each brine, the spice package should be fished out of the control dry water to cool the refrigerator, and the next time it is time to brine, take it out. 1, beef heart beef tongue beef tendon beef face 3 pounds each wash and rinse water, cow heart scratch to remove bruises. 2: Put it in boiling water and cook for 10 minutes, scoop it up and clean it, put the brine in the brine for 1 hour, remove it and let it cool. 3, cut thin skin for later, beef face brine a little, cooked bone removal with a cutting board flatten, good cut. 4, 4 brine 5 kg, salt 120 g, Shuangqiao MONOS glutamate 125 g, Knorr chicken essence 50 g, sugar 100 g, Donggu soy sauce 100 g, stir the husband and wife lung slice marinade is ready. 5, the following is a ratio of husband and wife lung slices: beef heart beef tripe beef face celery 40 grams each, mixed marinade 150 grams, cumin powder 2 grams, pepper noodles 1 gram, garlic paste 5 grams, Li safflower pepper oil 5 grams, sesame oil 5 grams, ma ma zi vine pepper oil 5 grams, red oil 50-100 grams (if it is not spicy to eat, you can mix 1 pound of red oil with 1 pound of onion oil) 20 grams of oil and spicy seeds (the oil spicy method is introduced later). 6, you can also put the sauce, tripe beef beef beef tongue beef heart each 20 grams cut into long slices, folded and placed. 7: Drizzle in the marinade. Oil spicy method: 1 kg of rapeseed oil heated to 240 degrees, pour in 1 kg of chili noodles and stir well, chili noodles method: two thorny peppers, 250 grams of chaotian peppers, put 10 grams of salad oil in the pot and fry over low heat until the peppers are brownish red, break it with your hands, spread out the pot and let it cool and mash, and the chili noodles are ready
03 Orange juice apples, pears
1. Honey 500g, concentrated orange juice 840 liters, salt 10g. 2. 5 pounds of apples or pears, peeled, pitted, soaked in juice for 12 hours. 3. Change the knife and load the plate.
04 Sea cucumber skin jelly
1. 5 kg of meat skin, 5 kg of water into boiling water and cook for 3 minutes, scoop up, wash and set aside. 2. 30 grams of scallion and ginger each, 30 safflower peppercorns, 5 pounds of water, sealed with plastic wrap, steamed in a steaming box for 12 hours, if there is no steaming box with a pressure cooker for 30 minutes, pay attention to fine food, get more catering recipes for free. 3. Filter (filter the skin of the meat is not needed, just filter the soup). 4. 1 kg of water hair sea cucumber, boil in boiling water for 2 minutes, chop and set aside. 5. Put the chopped sea cucumber in the broth, put it cold in the refrigerator, you can also change the sea cucumber for other accessories, cooked soybeans and cooked broccoli. 6. Change the knife, plate, 50 grams of sour and spicy sauce, 25 grams of red oil, 5 grams of garlic paste, stir well and pour well. Sea cucumber skin jelly sour chili sauce method: 1, universal red oil sour and spicy sauce water seasoning: A, Haitian Jinbiao raw soy sauce 4.6 kg, Shuita Sannan aged old vinegar 3.2 kg, Jiale spicy fresh sauce 448 g, Shanghai Dingfeng white vinegar 1.1 kg, salt 50 g, Shuangqiao monosodium glutamate 100 g, Lee Kum Kee oyster sauce 250 g. 2, ingredients: B soil ginger 250 grams, garlic 500 grams, spring onion 100 grams, coriander 100 grams, fresh millet spicy 250 grams (according to the local spicy plus or minus), fresh green peppercorns 25 grams, onion 100 grams, celery 250 grams. 3, put the A and B ingredients together with the juicer to crush, soak for 24 hours, stir several times during the period, the juice in the summer put in the refrigerator to save. 4, 24 hours later, filter out the slag, the rich compound sour and spicy juice water is ready, the juice in the summer refrigerator.
05 shredded carrots in red oil
1, 10 pounds of green radish washed. 2. Cut the coarse wire (must be cut with a knife). 3: Put 150g salt and 250g leeks in the sliced radish, mix well and marinate for 30 minutes. 4. Put it into the bag. 5. Press with stone for 12 hours. 6, pressed radish shredded about 4 pounds. Add 15 grams of salt, 30 grams of monosodium glutamate, 50 grams of chili noodles (chili noodles are added or subtracted according to the place, and the chili noodles method is introduced later), 50 grams of sesame oil, 5O grams of pepper oil, 200 grams of red oil, mix well, put in the refrigerator can be stored for about 5 days (you can also add chili noodles, according to the local seasoning). 7. Plate. Chili noodles method: Chaotian pepper, two thorn strips dried pepper 1 pound, cut, put 100 grams of rapeseed oil in the pot and fry until the pepper is brownish red, break it by hand, add 3O grams of dried safflower pepper on low heat for 30 seconds, spread out the pot to cool, pound the pepper noodles to do a good job, you can also use the machine to fine.
06 sauce cucumber
1, seasoning: Haitian Gold Standard raw smoke 2 pounds, Haitian grass mushroom old soy sauce 1.2 pounds, water tower brand 3 years old vinegar 8 two (can also use water tower brand 2 years old, in addition to no water tower on the use of purple forest old vinegar can also be), garlic crushed 1 pound, safflower pepper 30 grains, dried pepper segments 20 grams. 2: 20 pounds of cucumber, cut from the middle and divide into two. 3: Scrape off the cucumber seeds with a spoon. 4: Cut into sections, mix well with the juice, marinate for 12 hours, and turn it several times during the period (the juice cannot be reused). 5: Filter out the soup after marinating, add 250 grams of chili oil and mix well (the method of paste chili oil will be introduced later). Paste chili oil preparation: 1, 1 kg of salad oil heated to 180 degrees Celsius off the heat. 2, pour in the 50 grams of Henan new generation pepper segments, 10 grams of safflower peppercorns in the seasoning jar, stir well, let cool, paste pepper oil is ready. Batch making: 5 kg of oil with 5 two pepper segments, 1 two safflower peppercorns 10 kg of oil with 1 kg of chili pepper segments, 2 two safflower peppers
07 sauce carrot peel
1, seasoning A material: Haitian Gold Standard raw soy sauce 250 grams. 1000 grams of sugar, 800 grams of water tower 3-year-old vinegar, 30 grams of Shuangqiao monosodium glutamate, 10 grams of salt. 2, ingredients B ingredients: 50 grams of spring onion, 50 grams of coriander, 100 grams of garlic, 50 grams of celery, 100 grams of ginger, 50 grams of shredded onion, 30 safflower peppercorns, 50 fresh millet peppers (according to the place to eat spicy plus or minus). 3, fresh peel white white radish 20 pounds, wash and remove the head and tail, divided into two cut sections (20 pounds of radish, cut off the skin is about 6 pounds). 4: Cut the radish into thick slices with a 9O degree straight knife. 5, turn the cut thick slices over, the middle of the lower, the thickness of the radish skin is the same. 6: Cut the skin of the radish into 2 cm wide strips. 7: Put 30g salt on the cut radish skin and marinate well for 20 minutes to control the dry water. 8, control the dry water of the radish skin add ingredients A and B, mix well and marinate for 12 hours, during the turning of several times (red oil is good, red oil is not good radish skin color is not enough). 9: Salted radish peel to control the dry water, when serving 300 grams of radish plus 10 grams of red oil, 10 grams of paste spicy oil, 5 grams of sesame oil mix well, plate. Paste chili oil preparation: 1, 1 kg of salad oil heated to 180 degrees Celsius turn off the heat. 2, pour in the 50 grams of Henan new generation pepper segments, 10 grams of safflower peppercorns in the seasoning jar, stir well, let cool, paste pepper oil is ready. Batch making: 5 kg of oil with 5 two pepper segments, 1 two safflower peppercorns 10 kg of oil with 1 kg of chili pepper segments, 2 two safflower peppers
08 old altar kimchi
1, Ingredient A: apple slices 500 grams, ginger shreds 200 grams, wild mountain pepper grains 50 grams, garlic crushed 100 grams. 2: 4 kg of cabbage obliquely into slices, add Ingredient A and fresh millet spicy crushed 30 g, salt 30 g, sugar 150 g, Shanghai Dingfeng white vinegar 150 g, wild mountain pepper water 10 g, all mix well and marinate for 3 hours, during the period of turning twice. 3. Squeeze dry water by hand or press dry water with heavy objects, add sesame oil 150 grams to operate. 4. Put it into the fresh-keeping refrigerator and use a mold to shape it when serving.
09 Sour and spicy jellyfish, large knife ear pieces
1, universal red oil sour and spicy sauce water seasoning: A, Haitian Gold Standard raw soy sauce 4.6 pounds, water tower Sannan aged old vinegar 3. 2 kg, 448 g of Jiale Spicy Fresh Sauce, 1.1 kg of Shanghai Dingfeng White Vinegar, 50 g of Salt, 50 g of Shuangqiao MSG, 250 g of Lee Kum Kee Oyster Sauce. 2, ingredients: B, 250 grams of ginger, 500 grams of garlic, 100 grams of shallots, 100 grams of coriander, 250 grams of fresh millet spicy (according to the local spicy plus or minus), 25 grams of fresh back peppercorns, 100 grams of onions, 250 grams of celery. 3, put the A and B ingredients together with the juicer to crush, soak for 24 hours, stir several times during the period, the juice in the summer put in the refrigerator to save. 4, 24 hours later, filter out the slag, the rich compound sour and spicy juice water is ready, the juice in the summer refrigerator. 5: Pork ear white brine melaleuca lamellar pig ear, use a slicer or kitchen knife to slice and fold the cucumber folded and placed 12 pieces, 50 grams of sour and spicy juice water, 25 grams of red oil, 5 grams of garlic paste and stir well. Keep an eye on Fine Food and get more food recipes for free. 6, jellyfish head slices, flush off the salty, 1000 grams of jellyfish head plus 150 grams of sour and spicy sauce, add 100 grams of red oil, add 50 grams of sesame oil and mix well in the refrigerator, when serving directly on the plate.
10 pickled pepper chicken feet
1, seasoning: salt 100 grams, Shuangqiao monosodium glutamate 100 grams, jiale chicken essence 100 grams, sugar 100 grams, Shanghai Dingfeng white vinegar 550 grams of wild mountain pepper water 1000 grams, wild mountain pepper chopped 1000 grams, ginger 5O grams, garlic pat 80 grams, onion pieces 100 grams, celery segments 100 grams, lemon slices 3 pieces, safflower pepper 5 grams, fresh millet spicy 50 grams (can be added or subtracted), fresh green peppercorns 25 grams. 2, the United States large phoenix claw 4 pounds, add water lO pound, Shanghai Dingfeng white vinegar 250 grams, bleaching water for 2 hours. 3, pot washing thousand clean. Put 15 pounds of water, put the chicken feet in, add 50 grams of ginger and 50 grams of green onion. 250 grams of cooking wine, lightly boil over low heat for 5 minutes, soak for 15 minutes. 4: After soaking for 15 minutes, scoop up the ice water and let it cool. 5, fish up with a little dish soap mix well chicken feet, rinse with water in the net, so that the soaked chicken feet refreshing, fish up the knife (dish soap to buy supermarket, do not use bulk. After washing with dish soap, the chicken feet are refreshing and not greasy! The purpose of dishwashing detergent is to wash meat, vegetables and fruits, just rinse them off). 6: Mix the chicken feet and spices in a glass jar, put them in the refrigerator and marinate for 24 hours.
11 Thai bubble snails, crab claws, flower clams
1, seasoning accessories: Shaoxing flower carving wine 2.4 pounds, Jiale chicken powder 1 two, provincial nest Meiji umami juice 5 two, sugar 25 pounds, Jiale spicy fresh sauce 5 two, Jiale spicy fresh sauce 6 two, unified sushi soy sauce 4 two, lemon slices 5 pieces, green mustard spicy 1 two (can be added or subtracted), sesame oil 5 two, shallot chopped 2 two, coriander stalk chopped 2 two, garlic with a knife chopped 4 two, soil ginger cut 3 two, fresh millet pepper 3 two (can be added or subtracted) all put together into the refrigerator, the amount of small can be all halved, universal seafood juice is done 2. Small flower snail 5 pounds of boiling underwater pot, boiling the pot, fishing out the snail, using a toothpick to pick out the snail meat, the snail meat and the sand in the shell washed, in the shell into the shell, put in the juice into the refrigerator marinade for 8 hours, the juice can be used twice, the second time according to the raw material list to add one-third of the seasoning can be. 3, flower nails 250 grams, boiling underwater pot, flower carapace opening fishing up rinse, water control, plate, pour 100 grams of universal seafood sauce, serve. 4, crab tongs 5 pounds of boiling underwater pot, boiling water, rinsing, water control, with a knife to tap through. Marinate in the juice for 8 hours (also suitable for shells, live sea cucumbers, live shrimp, raw dipping sauce).
12 peppers and hemp pits, white jade mushrooms
1、Finely chop the fresh shallot leaves. Chop the paste. 2, 15 grams of cane oil, 15 grams of shallot oil, 4 grams of salt, 5 grams of Knorr chicken juice, 30 grams of minced shallots together and stir well (if you don't like to eat hemp, you can put less hemp vine pepper oil and more shallot oil). 3、Keep fresh walnut kernels 150g. Pour into the seasoned ingredients. 4, mix well and plate (you can also add some cucumber as an accessory). There are places to buy frozen goods with fresh walnut kernels, and you can also make pepper and hemp to peel shrimp. 1: 200g white jade mushrooms, cooked, rinsed, controlled dry water, add pepper sauce and mix well, put a little green pepper pepper garnish. 2: Brush the abalone, cook, mix well with pepper sauce and plate. Shallot oil production: 1, put 5 pounds of salad oil in the pot, and beat 2 pounds of green onions. 2: Heat, add to 130 degrees (green onion slightly yellow) and turn off the heat. Let it cool and filter the fried watery green onions, and the shallot oil is ready.
13 roasted pepper eggplant, waist flower, chicken thigh mushroom, abalone
Roasted pepper eggplant (if you eat spicy, you can buy spicy peppers, or add some fresh millet peppers, you can use hangzhou peppers to eat them if you are not spicy): 1. Put a little oil in the pot, put the green peppers in the pot and stir-fry until the tiger skin. Chop with a knife, or mash, and the minced pepper is ready. 2, water tower three years old vinegar 4O grams, Donggu Yipin fresh soy sauce 4O grams, Lee Kum Kee oyster sauce 10 grams, Shuangqiao monosodium glutamate 5 grams, salt 3 grams, roasted pepper unfinished 50 grams, garlic paste 4O grams, rapeseed oil 4O grams, if you are not accustomed to eating lettuce oil can be cooked, or with green onion sesame oil. 3, eggplant peeling can also be steamed without peeling, hand tearing 200 grams of plate, drizzling the prepared pepper juice water, roasted pepper eggplant. 4, two pork loins, change the flower knife, marinate with ginger onion pepper water cooking wine for half an hour to control the dry water, boil the water in the pot and pour into the waist flower, open the pot to break the raw fish up and rinse, control the dry water and roast the pepper juice water together to stir, burn the pepper waist flower is ready. 5: 4 fresh abalone, wash them with a brush, start cooking, cook and fish them into ice water. Change the knife and the boiled pepper sauce water mix well, the fresh abalone is ready, you can also cook the abalone slices, make sashimi, and cook the pepper sauce water dish. 6, chicken thigh mushroom 200 grams or other fungi, cooked, rinse, control the water, mix in the roast pepper juice, you can also make roast pepper beef, roast pepper clams.
14 soy sauce striped fish
1, with 4 pounds of fish, thaw, brush off the silver powder on the body with a steel wire mesh, cut off the tail of the fish, remove the internal organs, and clean it. 2, with fish chopped, add green onion, ginger, safflower pepper water 50 grams each, flower carving wine 250 grams, salt 10 grams mix well and marinate for 1 hour, (pepper water method: dry safflower pepper 10 grams, boiling water 50 grams, soak for 5 minutes to filter). 3, marinated fish with dry water, put 8 layers of oil temperature fried golden brown, with fish crispy outside, golden brown on the outside. Neatly placed inside the tray (fry at a high point of oil temperature, with clean oil. Fried to the surface golden brown on it). 4, put 250 grams of red oil in the pot, eat not spicy can put onion oil, garlic and green onion each 50 grams, soil ginger pat 30 grams, fry until the vegetables are golden brown, wrinkled skin. Put the pot end away from the fire mouth, put in the old dry mother tempeh sauce 1 bottle, Yangjiang tempeh 1 box. Star anise, hanging skin, white nuts 10 grams each, sand kernels, fragrant leaves each 5 grams of light stir-frying, add broth 500 grams, flower carving wine 100 grams, sugar 50 grams, Knorr chicken essence 50 grams, pepper 10 grams, simmer on low heat on the fire (stir-fried tempeh slightly stir-fried. Don't fry too much. Otherwise the back color is not good). 5, boiled: the ingredients are evenly sprinkled on the top of the prepared striped fish. Put the steaming box and steam for lO minutes. To dry. Soy sauce with fish is ready. In the same way, you can make grass carp, waste fish, and small yellow croaker.
15 sour moringa fungus, lotus root, cow
Universal small sour and spicy sauce: Shanghai Dingfeng white vinegar 25 grams, Jiale spicy fresh sauce 25 grams, salt 4 grams, Shuangqiao MONOS glutamate 4 grams, garlic slices 5 grams, fresh millet hot ring 5, 5 shallots, 5 grams of sesame oil, 40 spicy noodles (this is the ingredient of 1 dish, can be mixed in batches by 10 times). 1, cold mix wild fungus, fungus 4 two, put the juice in the mix well. Plate (can add cucumber, fresh walnut kernels, shredded onion, fungi, flexible ingredients) 2, long cowpea mixed with noodles: pork strips and ginger and onion cooking wine cooked. Slice, fold and place, long cowpea 4 pairs of broken 15 cm fine shreds, over water, ice water rinse, control dry water, put a small sour pepper water mix well, plate, 3, crispy cucumber: cucumber hob blade 8 two. Change the small pieces and put them in the refrigerator on ice. Mix well with the spicy juice water, plate 4, lotus root 200 grams of slices, over water, rinse, control the water, mix well with small sour and spicy juice water, plate the paste spicy oil method: 1, salad oil 1 kg heated to 180 degrees Turn off the heat 2, pour into the 50 g Henan new generation pepper segment, 10 g safflower pepper seasoning jar stir well, let cool, paste chili oil is ready to do batch: 5 kg oil with 5 two chili sections, 1 two safflower peppercorns 10 kg oil with 1 kg chili section, 2 two safflower peppercorns
16 crispy cucumber peels
1, Jiale spicy fresh sauce 25 grams, Shuangqiao monosodium glutamate 4 grams, Shanghai Dingfeng white vinegar 25 grams, salt 4 grams, garlic paste 3 grams, fresh millet spicy ring 5 pieces, paste spicy oil 40 grams, Li safflower pepper oil 5 grams, put in the shaker basin and stir well 2, cucumber hob slices, after the slices are good, put in the refrigerator to chill 3, add 8 cucumber peels and mix well, plate
17 Sichuan cold noodles
First put salt, monosodium glutamate, sugar, water boiled open and cool in addition to the vinegar, if you add vinegar when hot, the vinegar will volatilize. The juice will be very sweet. 1, cold noodle ratio: salt 100 grams, Shuangqiao monosodium glutamate 160 grams, Jiale chicken essence 9O grams, sugar 4O0 grams, water tower brand three-year aged vinegar 400 grams, water 700 grams. Simmer on low heat. Let cool. Cold noodles sweet and sour juice water is done 2, oil spicy seed method: rapeseed oil 1 kg heated to 270 degrees. Put ginger and shallots and fry until fragrant. Fish out. Turn off heat and let cool to 150 degrees. Pour in a stainless steel oil basin filled with half a pound of chili noodles and stir well. Let cool 3, 200 grams of cold noodles, 5O grams of sweet and sour juice water, 5 grams of spicy seeds, 10 grams of sesame oil, 5 grams of garlic paste, 1 gram of pepper noodles, 5 grams of crushed peanuts, 20 grams of red oil, and mix well
18 fruit pickles
1, Ingredient A: ginger peeled slices 50 g, garlic slices 30 g, celery cut into 50 g, lemon slices 5 slices, safflower peppercorns 15 g 2, Ingredient B: red heart sweet potato 2 kg, carrot 1 kg, red pepper 1 kg, pear 2 kg. Slice separately, the type can be changed Oh. 3, C ingredients: Shanghai Dingfeng white vinegar 380 grams, wild mountain pepper water 800 grams, Sprite 2 pounds, ice cubes 2 pounds, salt 70 grams, sugar 750 grams, wild mountain pepper to the head and tail cut regular 100 grams 4, in turn put A material B material C into the kimchi jar, cover the lid, put on the altar along the water seal, into the refrigerator to save, marinate for 4 hours can be used. This juice can be used twice, and the second time the seasoning is appropriately added.
19 Northern Sichuan cool powder
1, Haitian Gold Standard raw soy sauce 200 grams, salt 20 grams. Nestlé 50 grams of fresh raw food, 50 grams of sugar, 250 grams of water tower 2-year-old vinegar. 50 grams of garlic paste, pepper noodles (according to local taste can be added or subtracted), 50 grams of sea oyster sauce, 50 grams of sesame oil, 50 grams of old dry mother tempeh minced, 350 grams of chili oil (the chili oil method is introduced separately later, the cold powder juice is done) 2, 200 grams of cold powder, drizzle into the prepared cold powder juice water 100 grams, add 10 grams of green onion, 5 grams of minced garlic, 5 grams of millet crushed spicy, 10 grams of peanut crushed red oil pepper noodles: 1, Chaotian pepper, 2 jing strips each (Chaotian pepper spicy, two thorn strips to color, Titian, Titian, Spicy on the day to put more chaotian pepper, the proportion of their own regulation) put 100 grams of rapeseed oil in the pot on a low heat fry until the pepper is brownish red, with a hand to break the pepper crushed, the pot spread out to cool, can not buy the above pepper can be replaced by a new generation of peppers in Henan, but the effect will be worse 2, rapeseed oil 500 grams heated to 250 degrees turn off the heat, cool to 150 degrees pour into 250 grams of pepper inside and stir well, 24 hours later you can use the cold powder to make: 1, pea flour 1 pounds plus water 5 pounds stir well (when pea starch, not pea noodles, Generally in the place where the spices are sold, and the boss who sells spices says that the boss who makes cold powder knows, don't buy the wrong one) 2, pea flour 1 kg of water 1.5 kg of water evenly adjusted, pour into the 4.5 kg of boiling water pot 3, turn on the low heat and stir for 4 minutes. Keep an eye on Fine Food and get more food recipes for free. 4、 Put it in the basin. Let it cool and the cold powder will be ready
20 signature sauce pork trotter recipe
20 pig's trotter recipe, disposable miso soup seasoning: Vertico Damme soy sauce 1500 g. Knorr chicken powder 500 g, rock sugar 1000 g. Shuangqiao MONOS glutamate 500 g, Beijing Er pot head 100 g, water 18 kg, Donggu Yipin fresh soy sauce 250 g, Li Kum Kee Caogu old soy sauce 250 g. Maltose 460 g (microwave to melt). 50 grams of star anise, 9O grams of Wang Shouyi thirteen spices, 100 grams of Double Crane Rose Dew Wine, 500 grams of Flower Carving Wine, all stir well. Production process: 1. Pig's feet are selected in good color. Clean the hair residue with a small fire. Rinse with clean water and cut a knife from the middle (for easy flavor) and rinse with cold water for 3 hours. 2: Cook the pork knuckles in cold water and bleached water for 5 minutes (you can add a little white wine), remove and set aside. 3, will be water. Bring all seasonings to a boil in a steel pot. The bottom of the bucket is cushioned with a bamboo net to place the pig's feet on top. Turn the heat on high heat and turn the low heat for one hour (at your own risk of the consequences of the fire) Turn off the small bubble for 30 minutes, fish out and brush with spicy oil, 4, save. Brush the spicy oil while hot with plastic wrap, let it cool, put it in the refrigerator to keep it fresh (wrapped with plastic wrap to prevent oxidation) 5, can be chopped and plated. You can also cut the bone into strips and plate the preparation of spicy oil: 5 kg of salad oil with 250 grams of Henan new generation pepper festival, 50 grams of safflower peppers, the oil temperature is burned to 180 degrees, the oil temperature is slowly poured into the pepper and stirred evenly. Instantly becomes a chili oil.
21 garlic puree white meat
Garlic puree white gravy: 1 bottle of soy sauce chicken juice, 460 grams of oyster sauce smoked 900 grams, 100 grams of American fresh, raw garlic and monosodium glutamate, balsamic vinegar 250 grams each, chicken essence and salad oil 200 grams each, sugar 500 grams, Zhang ShiJi Hunan pepper sauce 570 grams (stir-fried garlic and sauce with oil). Production process: 1, to choose a little pork belly 2 pounds, change the knife into a square wash. 2. Wash the pot and put in 3 kg of water, add pork belly and cook for 30 minutes, soak for 1 hour and remove and cool. 3. Put the cooked pork belly into the crisper box flat, put a small crisper box on top of it filled with water and press it for 12 hours, change the pressed pork belly into the desired shape, pour in the mixed sauce, and put the green onion to garnish it.
22 roasted pepper beef, money belly, rabbit with skin
1、Green pepper 1 kg. Stir-fry tiger skin 2 in a pot, chop 3 with a knife, salt 20g, Knorr chicken juice 50g, shallot oil 100g, cane oil 100g, garlic paste 50g and stir well in the refrigerator (the roasted pepper sauce is the chopped chili peppers on top. At the same time, if you are not very acceptable to eat hemp, you can reduce the vine pepper oil. Increase the amount of shallot oil) 4, cooked beef tendons, cooked money belly 150 grams, shallots 50 grams, roast pepper sauce 100 grams mix well 5, you can also cut the beef well. Drizzle 100 grams of roasted pepper sauce 6, 1 rabbit with skin. Wash clean. Bleach the blood. Pan under cold water. Add 50 g each of shallots and ginger cooking wine and bring to a boil over high heat. Micro-open over low heat for 10 minutes. Turn off the heat and simmer for 10 minutes. Scoop up and rinse. Knife chopping or hand tearing 200 grams of rabbit meat. Add 100 grams of roasted pepper sauce and mix well 7, money belly and ginger and green onion cooking wine cooked, slices, money belly 200 grams. 100 grams of roasted pepper sauce mixed with shallot oil to make: 1, put 5 pounds of salad oil in the pot, 2 pounds of green onions 2, open the heat, heat to 130 degrees (green onion slightly yellow) Turn off the heat, let cool and filter the fried water of the green onions, and the green onion oil is ready
24 Juice Zucchini (1)
1, zucchini washed, divided into two 2, with a grafting knife along the four sides of the graft (heart do not, soaked in ice water) 3, control the dry water, plate, add Tianhe Fishing sauce (you can add some mustard paste, fishing juice put in the refrigerator taste better) 4, pour 15 grams of paste chili oil (later introduce the paste and chili oil method) put cooked sesame seeds, put chopped shallots, fresh millet hot ring (millet spicy according to the spicy appropriate addition or subtraction) can also put some flower clam meat. The production of oil peppers: 1 kg of salad oil heated to 180 degrees turn off the heat, pour into the seasoning jar containing 50 grams of Henan new generation pepper segments, 10 grams of safflower peppercorns, stir well, let cool, chili oil is ready to do batch: 5 kg of oil with 5 two chili sections, 1 two safflower peppercorns 10 kg of oil with 1 kg of chili pepper segments, 2 two safflower peppercorns
25 Sauce Zucchini (2)
Ingredients: Zucchini shreds 450 g Accessories: jellyfish head 50 g, small tomatoes 2 slices, 2 shrimp diced, coriander a little sauce ratio: 1 bucket of Haolemen mayonnaise, 4 bottles of salad juice, 2 bottles of Donggu Yipin fresh, 7 sticks of mustard paste (mixed evenly with Donggu soy sauce), sesame oil 200 g, green onion oil 200 g, all seasonings into the mixer to mix evenly. Production process: 1. Rub the zucchini with a skin wiping knife, rinse with cold water in winter until crispy (blister in ice water in summer) for later. 2. Remove the zucchini when walking, control the moisture into the dish, and sprinkle all the accessories on top. The juice is set in a seasoning cup, and after serving, the waiter pours the juice into the zucchini in front of the guest and mixes it evenly.
26 rattan pepper chicken
Rattan pepper chicken is a must in Sichuan, once eaten can not forget, now the unique taste of rattan pepper chicken is being accepted by more and more people, brine stalls around the world is also indispensable to this famous dish. Rattan pepper chicken is different from the general red oil cold mixed vegetables, but the specific fresh, light spicy, fragrant taste, red and green, chicken tender yellow, fascinating. Rattan pepper chicken ingredients: main ingredients: baby rooster, the selection of materials is key (baby rooster to choose 10 months to 1 year of age over the meat is unknown, too old meat quality chai, coarse, not suitable). Seasoning: salt 50-60 g, chicken essence 100 g, chicken juice 30 g (5 kg soup). Mixed oil: Rattan pepper oil 40 g, millet spicy 15 g, flower pepper 10 g (amount of 1 serving). Rattan pepper chicken production: 1, chicken wash and spare 2, add water to the pot, add ginger, Bai Zhi 2 slices, star anise 2, Shaoxing rice wine and salt, boil after putting in the chicken, soup for 30 seconds to fish out, so that a total of three times soup, and finally boil the soup, put in the chicken cover and extinguish the heat, simmer for 20 minutes. 3: Fish out the chicken, immediately immerse in ice water to cool, take out and dry, coat the surface with a layer of sesame sesame oil to dry and cut in half. Rattan pepper chicken production key: 1, it is best to choose less than 2 pounds of baby rooster, the meat is more smooth and tender 2, cook the chicken repeatedly blanched, in order to maintain the tenderness of the chicken, and the last simmering time should not be too long, otherwise it is easy to age. 3, green peppercorns must be fresh, only to have the unique fragrance of rattan peppers, in fact, the real taste depends on rattan pepper oil.
27 ice drunken lobsters
Ice drunken lobster sauce seasoning ratio: Shanghai Dingfeng banquet umami sauce 12 bottles [430 ml per bottle], Hai Tian Sheng pumped 250 grams, Donggu Yipin fresh 200 grams, Guyue Longshan flower carving wine 750 grams, Meiji fresh 100 grams, Dingfeng South milk juice 180 grams, Lee Kum Kee seafood sauce 150 grams, Moutai wine 50 grams [sauce flavor type], umami bao monosodium glutamate 50 grams, salty plum 8 grains, cotton sugar 5 pounds, mix all the above spices together and stir well and set aside. Iced lobster spice ratio: 3 grams of cloves, 10 grams of tangerine peel, 7 grams of fragrant leaves, 10 grams of star anise, 10 grams of cinnamon, 8 grams of white root, two grass fruits, 15 grams of cumin, 15 grams of dried pepper segments, 10 grams of peppercorns, 100 grams of ginger slices, 50 grams of coriander, wash the above spices in warm water into the package [except ginger and coriander] Put the wrapped spices into the mixed sauce, the production process: crayfish ten pounds into the pot of boiling water and cook for 3 minutes for 10 minutes [put salt when cooking, salt should be enough], The cooked lobster is fished out and put into ice water, quickly cooled, the cool crayfish is dried and put into the sauce, stirred evenly and pressed on a plate, and can be used after 6 hours. [Note: This sauce is ten pounds of crayfish ratio, the sauce can be soaked three times crayfish, when soaking must be the water control of the crayfish clean]
28 Korean kimchi
10 packs of baby cabbage, 10 bottles of Lee Kum Kee garlic hot sauce, 8 bottles of Lee Kum Kee tomato sauce, 3 bottles of white vinegar, 2 kg of garlic rice, 50 g of monosodium glutamate, 50 g of chicken powder, 0.5 kg of leeks, 1 small bottle of spicy girl, 150 g of paprika, 3.5 kg of sugar. Production process: 1, 10 packs of baby cabbage with 500 grams of salt marinated for 1 hour, rinse the salt with running water (the baby cabbage marinated with salt is more crisp) 2, control the dry water of the baby cabbage (repeatedly squeezed with water, must be squeezed dry, otherwise it will affect the taste of the last talent) 3, all the seasonings and squeezed dry baby cabbage stir evenly, into the refrigerator to keep fresh and marinate for 2 hours can be turned on the table. Keep an eye on Fine Food and get more food recipes for free.
29 vegetable salad juice
Sauce ratio: 1.2 kg of Chubby salad dressing, 1.2 kg of Seasonal Treasure Peanut Butter, 0.8 kg of mineral water, 0.5 kg of Rimula lemon juice, 0.3 kg of Japanese flavor drizzle, 0.3 kg of sake [Mix all the seasonings evenly into the juicer, beat at medium speed for 1 minute] Production process: 1, Spherical lettuce, olive vegetables, bitter chrysanthemum, hand torn into small pieces, carrot cutter into ice water for 1 hour to fish out the plate (water must be dried), also with a small number of small tomato slices. 2: Pour two tablespoons of mixed sauce into each serving (pour again on the table, otherwise the taste of the dish is not good).
30 Su-style smoked fish
Sauce ratio:
4 kg rock sugar, 2 kg light soy sauce, 100 g ginger, 1 small spoon of allspice powder. Wang Shouyi thirteen incense 20 grams, star anise 8 grams, cinnamon 5 grams, fragrant leaves 5 grams, peppercorns 3 grams.
Production Process:
1, grass carp change the knife to a two-finger wide strip, wash it and control the dry water.
2: Heat the pan in salad oil to 180 degrees, add the fish pieces and fry until golden brown.
3: Heat all the sauces into the pan until the rock sugar melts, then put the fried fish pieces into the fried juice and soak for 2 minutes. 4: Remove the tray with a little soup.