Dry pot silver fish tofu
Features: Cumin is fragrant, spicy and delicious.
Raw materials: Yalu River noodle fish 400 grams (Dandong specialty of a small fish, a pound can be called 20-30 pieces, the bones are very thin, almost can not eat out, the price is about 9-11 yuan / kg, can be replaced by silver fish), brine tofu 100 grams, chives 5 grams, cashew nuts 3 grams.
Seasoning: Cumin powder 5 g, paprika 4 g, spicy crisp 8 g, jishi powder 10 g, corn starch 30 g, butter 4 g, sugar 3 g, flavor powder 4 g, refined salt 3 g, chili oil 20 g.
make:
1, the noodles and fish yard flavor, pat the mixture of jishi powder and corn starch, into the hot oil and fry the oil, into a mixture of A ingredients.
2: Change the brine tofu into strips, pat the remaining mixed powder, fry in hot oil to control the oil, and make ingredient B.
3: Stir-fry chives in butter in a pot, add ingredients A and B to stir-fry cumin powder, two fine chili powder, add sugar, flavor powder and salt to taste, sprinkle spicy crisp and stir-fry evenly into D ingredients.
4: Heat a dry pan and pour in the chili oil, pour in ingredient D, sprinkle with cashew nuts and serve.
Chili oil: Add 5000 grams of rapeseed oil in the pot, add 500 grams of red dried shallots, 200 grams of fresh ginger, 1000 grams of two gold strip peppers, 20 grams of white root, 10 grams of galangal, 8 grams of cloves, 12 grams of lemongrass, 5 grams of grass and fruits, and then add 500 grams of Su seed oil and mix well.
Note: Su seed oil is fried in rapeseed oil with Su seed, with the fragrance of Su seed, previously used to use coriander seed oil, but not as fragrant as Su seed oil.
Wheat roasted lobster
This is a pure Chinese-style roasted fragrant lobster, with aromatic small ingredients into the oven to extract the aroma, lobster need to be turned over once when grilled, and the speed needs to be accelerated when serving, to ensure the temperature, crispy flavor is better.
raw material:
1250 grams of crayfish, 50 grams of corn flakes, 20 grams of shallots, 30 grams of ginger slices and 30 grams of garlic.
seasoning:
Ingredient A (salt 25 g, chicken essence 20 g, rice wine 5 g)
Ingredient B (100 g salad oil, 300 g shallots, 120 g chives, 200 g shallots, 150 g garlic, 50 g celery and parsley)
2 grams of pretzel, 100 grams of cooked lard, 1 kg of salad oil (about 50 grams).
1. Wash the lobster and rest in the water for one day.
2: Put the salad oil in the pot, burn to 60% of the oil temperature, add the corn flakes and fry until crisp, take out, put the washed lobster into the salad oil, fry until the color is red (about 10 seconds) and fish out.
3: Put cooked lard in the pot, add green onion, ginger and garlic to the 50% oil temperature, add 1.6 kg of water, Ingredient A, lobster, boil for 2-3 minutes, soak for 25 minutes from the heat and remove the lobster.
4: Put the lobster and ingredient B evenly into the baking sheet, put it into the oven at 220 °C, bake at 180 °C on the bottom heat for 12 minutes, put on the plate, sprinkle with the corn flakes mixed with pretzel and salt.
Dipped potato balls
This is a very characteristic "mother's dish", which is made into balls of potatoes and paired with the characteristic tomato sauce and chili sauce, which is particularly popular with diners.
Prefabrication:
10 kg of potatoes and 1 kg of carrots are peeled and rubbed into sections with a special rub for making "rubbing tips", washed and drained, add 100 grams of chives, 50 grams of salt, 20 grams of pepper noodles, add 7 kg of flour and mix well, save into balls, put into a steamer basket and steam for 15 minutes to set aside.
Cooking process:
After placing an order, guests take out a potato ball, sprinkle a little shredded red pepper, steam in a steaming box for 5 minutes, and serve with tomato sauce and chili sauce.
Chili Sauce:
Heat 50 grams of oil to 50% heat, add 25 grams of chopped green onion, 25 grams of minced garlic, 25 grams of diced peppers, 25 grams of toon seedlings and stir-fry incense, 15 grams of chili noodles under the pan, cook 10 grams of Shanxi old vinegar, add 10 grams of water, add 8 grams of salt, 5 grams of monosodium glutamate and turn well.
Tomato sauce:
Heat 50 grams of oil to 50% heat, sauté 25 grams of chopped green onion, 25 grams of minced garlic, stir-fry 250 grams of diced tomatoes into puree, add 8 grams of salt, 5 grams of monosodium glutamate and stir-fry well, pour 20 grams of water and mix well.