Cold mix of crucian carp
Raw material:
2 crucian carp, 20 g sliced ginger, 50 g shallots, 5 g sichuan peppercorns, 50 ml cooking wine, 200 g sauce, 15 g minced millet pepper, 15 g minced herbs, 15 g minced coriander, 15 g chopped green onion, 15 g garlic paste, 30 g side ear root grains
Production:
1. Slaughter the crucian carp and clean it, and cut a flower knife on both sides of the fish. Mix the sauce with the minced millet pepper, chopped coriander, green onion, garlic paste, and side ear roots.
2. Put the crucian carp into a pot of boiling water with green onions, ginger slices, peppercorns and cooking wine, turn off the heat and cover for five or six minutes, see the fish meat is just cooked, fish out and put it on the plate, drizzle with sauce, sprinkle with minced herbs and serve.
Description
The method of making the sauce is to boil 1 bottle of Knorr spicy fresh sauce, 1 bottle of Donggu Yipin fresh soy sauce, 500 ml of herbs perfume (boiled with 100 grams of herbs leaves and 1000 ml of water to make 900 ml), 100 ml of Knorr fresh sauce, 300 ml of Hengshun balsamic vinegar, 400 ml of sugar water (boiled with 100 grams of white sugar and 300 ml of water), 30 grams of monosodium glutamate and 30 grams of chicken essence, stir well.
Stone cooking beef tongue
raw material:
200 grams of beef tongue, 50 grams of white jade mushrooms, 60 grams of ginger pieces, celery, spring onion, millet pepper 50 grams each, fresh green pepper 20 grams, bean paste, ginger slices, green onion knots, cooking wine, salt, monosodium glutamate, chicken essence, corn starch, broth, sesame oil, pepper oil, compound oil, salad oil
make:
1. The beef tongue is initially processed and washed, cut into thick and uniform slices, and add ginger slices, green onion knots, cooking wine, and salt for about half an hour. Blanch the white jade mushrooms in a pot of boiling water, remove them and set aside. Peel and shred the ginger pieces, cut the millet peppers into knots, cut the celery and the shallots into segments, and set aside.
2. Take a few washed pebbles, put them into a pan of oil that is 50% hot, and then fish them out and pick them into a copper basin. Under the copper basin is a wooden board wrapped in aluminum foil.
3. Heat the pot, scoop in the salad oil and heat it to 60%, add the marinated beef tongue slices and cook them, quickly remove the draining oil, and put them into a copper basin with pebbles.
4. Leave the bottom oil in the pot, add fresh green peppercorns, millet pepper knots, ginger shreds and stir-fry, scoop in a little watercress sauce, then mix in the appropriate amount of broth to boil, then add MSG, chicken essence, and hook the second-rate mustard.
5. Then pour in the blanched white jade mushrooms, add celery segments, shallots, cook and drizzle with sesame oil, pepper oil and compound oil.
6. Put the pot into the pot and pour the soup in the pot on the beef tongue slice in the copper pot.
Clam calves
350 grams of baby milk beef with skin, 100 grams of clams, 20 grams of ginger rice and garlic rice, 30 grams of watercress sauce and seafood sauce, 15 grams of rib sauce, ginger and shallot juice, cooking wine, monosodium glutamate, fresh soup, and spice oil
1. Put the beef in a pot of boiling water and put it into a pot of boiling water, fish it out and cut it into pieces and set aside. Put the clams into a pot of boiling water with cooking wine and ginger and shallot juice, and set aside a glass of water.
2. Put spice oil in the pot to heat, put in ginger and garlic rice first stir-fry, and then the watercress sauce stir-fry excellent, mix fresh soup and put in the cow nuggets and clams together to cook, during which add cooking wine, seafood sauce, rib sauce and MSG seasoning, see the cow nuggets have been burned to soft glutinous, out of the pot to plate it is good.
Chicken with rosacea
1. Slaughter the rooster and clean it, put it in a pot of boiling water, fish it out and rinse it; the ginger is broken.
2. Put the chicken in the soup pot, add the home-brewed glutinous rice liqueur, ginger pieces, red dates, goji berries and fresh corn kernels, bring to a boil on medium heat, turn the heat down and cover and simmer for 30 minutes until cooked through, finally add a little salt, scoop out the bowl and serve.
Pepper shrimp
1000 grams of prawns 200 grams of garlic 200 grams of green onion 200 grams of flower peppers 30 grams of green peppercorns 20 grams of dried peppers Festival 30 grams of hot pot base 10 grams of coriander leaves, half-step dry sauté sauce, half-step red pepper sauce, salad oil each appropriate amount
1. Open the back of the shrimp one by one, go to the sand line and clean it. Heat a little salad oil into the pan, fry the shrimp until the surface turns red, pour out and set aside.
2. Leave the bottom oil in the pot, fry the garlic until slightly yellow, add green peppercorns, dried chili peppers, green onions and stir-fry until fragrant, add dry sauce, red pepper sauce, hot pot base, flower pepper stir-fry, and then put in the fried shrimp, burn until the shrimp is cooked and flavorful, you can start the pot and plate, garnish with coriander leaves.
A pint of eggplant steak
Eggplant 500 g minced pork 200 g millet pepper grains 20 g Japanese yakini sauce 20 g spicy fresh sauce 20 ml ginger rice, garlic rice, green onion, salt, cooking wine, monosodium glutamate, chicken essence, sugar, sesame oil, water starch, vegetable oil each appropriate amount
1. Wash the eggplant and remove the eggplant handle, cut the flower knife horizontally, the spacing is 0.3 cm, the depth of the knife is 3/4, and then cut into sections and soak in a basin of water. In addition, mix the minced pork with ginger rice, salt, cooking wine, monosodium glutamate, chicken essence and water starch to form the filling.
2. Heat the net pot with vegetable oil until it is 50% or 60% hot, brew the filling into the knife edge of the eggplant segment to make an eggplant steak, and then fry it in the hot oil pan until the surface is golden and crispy and cooked inside, then fish it out and drain the oil.
3. Leave the bottom oil in the pot, put in ginger rice, garlic rice, millet pepper grains to fry incense, mix a small amount of water to boil, add the fried eggplant steak, then add salt, monosodium glutamate, chicken essence, sugar, Japanese roast sauce, spicy fresh dew to burn into the flavor, use water starch to thicken, drizzle some sesame oil, and sprinkle green onions to push evenly, out of the pot into the hot and cushioned with aluminum foil in the iron plate, that is.
Horse gang dish
50 grams of old ham, 150 grams of pumpkin, 150 grams of potatoes, 200 grams of seasonal beans, 4 red dates, 300 grams of fermented dough, 5 grams of dried chili knots, ginger slices, garlic slices, salt, monosodium glutamate, fresh soup, and lard
1. Clean the old ham and cut it into thin slices. Cut the pumpkin into pieces, the potatoes into pieces, and the beans into knots.
2. Clean the pot on the heat, add the lard to heat, put in the dried chili knot, ginger slices, garlic slices simmering, then put in the old ham slices, pumpkin pieces, potato chunks, four seasons bean knots slightly stir-fried, mix in the appropriate amount of fresh soup, adjust salt and MSG, cover and simmer for 5 minutes, then put the fermented dough puller on the edge of the pot, decorate the red dates in the middle, continue to simmer for 3 minutes until cooked, that is, it is ready.
Sandwich shrimp rice enema
Rice enema 300 grams, shrimp 60 grams, ginger and shallot juice, salt, cooking wine, monosodium glutamate, pepper, crisp paste, salad oil each appropriate amount
1. After washing the rice enema, cut the knife into clip blades. Cut the shrimp in half and marinate with ginger and shallot juice, salt, cooking wine, monosodium glutamate and pepper.
2. Put the marinated shrimp into the rice enema slices and hang the paste, and put in the no with a small amount of oil
In a sticky pan, fry over high heat until both sides are golden and crispy and cooked, scoop it out and put it into a wooden carriage container.