Dish innovation should be seen more and learned, and other people's strengths can be "taken" for my use. According to their own preferences, they will be combined with the tastes of the locals to improve the creation of dishes. The innovation of this set of dishes is to combine elements that can be used in other best-selling dishes and incorporate local flavors.
Crispy crayfish
▽▽▽
This dish combines crayfish meat with green pepper paste and edamame puree, the color is emerald green, the beans and peppers are slightly spicy, and the crispy hollow onion oil cake is novel, crisp, Q bomb, delicate, smooth, and rich in taste.
Ingredients: 20 crayfish shrimp tail meat 150 grams of peeled fresh edamame rice 150 grams of screw pepper 10 grams of minced herbs 10 grams of ginger rice 5 grams of garlic rice 5 grams of almond slices 15 grams of vegetable oil 30 ml flour, baking powder, chives, corn starch, egg white, chicken broth, salt, monosodium glutamate, salad oil each appropriate amount
Method:
1. Put the fresh edamame rice into the juicer, add 200 ml of water, squeeze into bean paste, pour out and set aside.
2. Wash and drain the crayfish tail meat, squeeze out the water, use a clean towel to dry the excess water, add a little salt to the basin to make it have a bottom taste, and then add an appropriate amount of egg white, corn starch and mix well, and finally add a little oil to grasp and mix evenly and let it stand slightly.
3. Heat the pan in oil until the medium oil is warm, add the screw pepper to pull the oil, immediately chill with ice water, and remove the skin and seeds, and mash into green pepper puree.
4. Heat the oil in the net pot, add the shrimp tail with a good slurry of oil, and set aside.
5. Heat the net pot, pour in the vegetable oil and heat it, add ginger rice and garlic rice to stir-fry, then add green pepper puree and bean paste to stir-fry, add shrimp tail meat, chopped herbs, chicken broth, salt, MSG and turn well, after thining the mustard, put the pot on the plate and sprinkle the almond slices.
6. Mix the flour, corn starch and salt evenly, add water and knead well, then add baking powder, chives and an appropriate amount of salad oil to knead into a dough, roll out into a round pancake.
7. Before leaving, add salad oil to 180 ° C, add the pancakes into the raw blank and fry them into hollow shortbread, drain the oil and plate them, and then serve with the fried green sauce bean paste crayfish meat. To serve, use a spoon to knock the hollow shortbread open and scoop in the crayfish meat with green sauce bean paste.
Boiling kidney beans roasted fat intestines
Cuisine provided: Sichuan Yibin Sixi Restaurant Cooking Guide: Liu Tao
The highlight of this dish is the combination, the taste is compound, the kidney beans are soft, and the fat intestines are soft and sticky.
Ingredients: pork fat intestines 750 grams of dried kidney beans 100 grams of pickled ginger slices 10 grams of pickled chili pepper knots 15 grams of bean paste 10 grams of star anise 3 mountain chestnut 3 ginger slices, green onion knots, coriander leaves, millet pepper rings, dried chili festivals, peppercorns, cooking wine, fresh soup, salt, monosodium glutamate, chicken essence, water starch, flour, aged vinegar, red oil, vegetable oil, salad oil each appropriate amount
1. Wash the epidermal mucosa with flour and vinegar for the pig intestine, turn out the grease inside, wash it, and drain the water. Boil water in a pot, add sliced ginger, green onion, cooking wine, and add fat intestines to the water. After the fat intestine is set, pour out the rinsed surface foam, and then change the knife to a hob block and set aside.
2. Soak the dried kidney beans with water 5 hours in advance, pour them into the pot, add an appropriate amount of water, salt, monosodium glutamate, star anise, and mountain chestnuts and cook for about half an hour, and then rinse the kidney beans for later.
3. Put the fat intestines into the water pot again, rinse off the foam after the water boils, then pour it into a colander to drain the water. When the net pot is on the heat, add the appropriate amount of vegetable oil to 80% heat, the pot is away from the fire, when it is naturally cooled to about 60% heat, put in the fat intestines and sauté until the oil is spitting, the skin is white, and then add the star anise, mountain chestnut, dried chili festival, peppercorns to fry the aroma, and then add pickled ginger slices, pickled pepper festivals, watercress sauce stir-fried excellent, and then scooped into the fresh soup, boiled and skimmed off the foam, mixed in MSG, chicken essence, cooking wine. Then pour into a pressure cooker along with the broth, bring the lid to a boil and press for 12 minutes. When the pressure cooker is exhausted, open the lid and pour it out, use chopsticks to pick out the fat intestines, and use a fine colander to filter out the residue in the soup.
4. Pour the boiled fat intestines and an appropriate amount of soup into the pot, add the boiled kidney beans and millet pepper rings and burn until the kidney beans are flavored, harvest the juice with water starch into second-rate mustard, and put the pot into the dish.
5. Heat a spoonful of salad oil, half a spoonful of red oil, add a spoonful of dried chili knots, a little peppercorns, fry until the dried chili peppers are tanned, pour on top of the kidney bean fat intestines, garnish with coriander leaves.
Note: Kidney beans should not be directly fished out after boiling the lamp, because after directly fishing out the dry water vapor, the skin will break and affect the appearance.
Braised lion's head in red with abalone juice
Lion's head is generally stewed directly, and the taste is light. The lion's head is fried in advance to give its skin a tough texture and then simmered in simple abalone juice to add to the complex flavor.
Ingredients: Pork pork belly 500 grams of soaked magnolia slices 20 grams of horseshoe 50 grams of cooked greens, goji berries, dried scallops, golden hooks, ginger, broth, salt, monosodium glutamate, chicken essence, dark soy sauce, egg white, water starch, salad oil each appropriate amount
1. Peel the pork belly, cut into chopstick-sized grains, and rinse off the blood with water. The horseshoe is peeled and diced into granules, and the magnolia slices are pelleted.
2. Squeeze the pork belly grains dry, take the pot, add ginger, salt, monosodium glutamate, egg white, stir clockwise until fully vigorous, and then add the horseshoe grains and magnolia flakes to continue and evenly, and then form about 150 grams of lion's head.
3. When the pan is heated to 50% or 60%, carefully put the lion's head into the oil pan one by one, fry until it is set and the skin is golden brown, and drain the oil.
4. Take another small pot, pour in the broth, add dried scallops, golden hooks, add salt, monosodium glutamate, chicken essence to taste, and then add a little old soy sauce. Then add the fried lion's head, cover the pot and let it burn for 90 minutes.
5. When serving, fish out the lion's head and put it on the plate, add the appropriate amount of water starch to the juice until it is thick, pour in a little clear oil, pour it on the lion's head, and slightly garnish with cooked greens and goji berries.
Note: Pork fat lean ratio is preferably 3:7, too much fat meat affects the taste, and it is easy to break. After bleaching, the diced pork belly must be squeezed dry.
Grilled steak
This dish is a creative combination of Sichuan cuisine and Gan cuisine, the amount of soy sauce and chili peppers is slightly more, salty and spicy, the aroma is strong, giving people a different taste experience.
Ingredients: Steak 1000 grams of small potatoes 100 grams of millet pepper knots, ginger slices, ginger grains, garlic grains, coriander leaves, star anise, white root, cinnamon, fragrant leaves, tangerine peel, dried green peppercorns, grass fruits, dried chili peppers, hot pot ingredients, soy sauce, oyster sauce, liquor, beer, soup, steamed fish sauce, salt, monosodium glutamate, sugar, mashed water, soy sauce, salad oil
1. Clean the steak, chop it into pieces, and put it into a pot of water to rinse the water. Heat the pan with salad oil, sauté the ginger slices and steak cubes, add white wine, beer, water, add star anise, white root, cinnamon, fragrant leaves, tangerine peel, dried green peppercorns, grass fruits, dried chili peppers, hot pot ingredients, soy sauce, oyster sauce, and then pour them into the pressure cooker together, cover with steam and press for 25 minutes, peel off the lid and remove the steak blocks, filter the soup to remove the residue, and leave the original soup to use.
2. Heat a little oil in the pot, add ginger grains, garlic grains, millet pepper and stir-fry fragrantly, scoop in the soup, pour in the pressed steak pieces, pour in the original soup, and then add small potatoes, add steamed fish soy sauce, salt, monosodium glutamate, sugar, mashed water, soy sauce, collect the juice over low heat, put the sauce on the plate, and garnish the coriander leaves.
Flavored eggplant strips
This dish is based on cantonese cooking eggplant to change the knife work and flavor type innovation. Cut the eggplant into long strips, wrap well and fry the self-adjusting eggplant powder, then add the homemade sauce to cook it into a sauce flavor, crispy on the outside and tender on the inside. Because the eggplant strips have been soaked in water beforehand, they have a bursting taste when they are bitten.
Ingredients: Eggplant 500 g homemade sauce 20 ml star anise 2 eggplant powder, dried chili knots, garlic slices, shallot white segments, salad oil each appropriate amount
1. Change the eggplant into a long diamond shape of about 7 cm long and 4 cm thick, leave a little eggplant meat, and soak in water for 5 minutes.
2. Heat the pan in oil until it is 50% hot, wrap the eggplant strips with eggplant powder, fry them in the frying pan until they are set and the skin is golden brown, pour out the draining oil.
3. Leave a little bottom oil in the pot and heat it, add the star anise, dried chili knots, garlic slices, shallots and white strips to fry until fragrant, then cook in the homemade sauce, until the sauce is slightly thicker, then add the fried eggplant strips and turn well, and then put the pan on the plate.
illustrate:
1. The preparation method of homemade sauce is to mix 400 grams of sugar, 400 ml of steamed fish soy sauce, 40 grams of chicken powder, 40 grams of monosodium glutamate, 40 grams of seafood sauce, and 40 grams of oyster sauce.
2. The proportion of eggplant powder is 500 grams of low gluten flour, 70 grams of baking powder, and 200 grams of corn starch, and it is mixed evenly.
3. The eggplant strips are soaked with water, the purpose is to increase the moisture of the eggplant strips. When the eggplant strips are coated with powder, the amount of eggplant powder is slightly more, and the eggplant strips are fished directly from the water into the eggplant powder to the degree of uniform powder and the powder is not wet.
4. This dish should be eaten on the table to remind guests to eat in time, because the eggplant strips have been soaked in water, contain more water, and will be soft again for a little longer, affecting the taste.
Grilled sea cucumber with green onion
Cuisine provided: Chengdu IF Art Aesthetics Restaurant Chen Peng/Wen
Ingredients: Dried sea cucumber 1 green onion 100 g chives 100 g ginger 50 g coriander 20 g sugar 15 g dark soy sauce 30 ml a pint of fresh 10 ml Mei Ji fresh 8 ml head soup 300 ml green wheat kernels, brandy, 15 years of flower carving, oyster sauce, salt, chicken powder, flavor powder, edible oil each appropriate amount
1. Raise the dried sea cucumber with pure water, add brandy, sugar, soy sauce and salt into the pot of water, and remove the dried water.
2. Cut the green onion and chives into strips, cut the ginger into strips, remove the leaves of the coriander and set aside.
3. Heat the pot until it is 50%, add shredded shallots, shredded shallots, shredded ginger and coriander stalks and fry until golden brown, remove the draining oil.
4. Leave the bottom oil in the pot, put in the oyster sauce and stir-fry, fry the fried shallots, shallots, ginger stalks, cook into the fifteen years of flower carving, and then add the head soup, add salt, chicken powder, flavor powder, dark soy sauce, a poinsettia, beautiful and fresh, boil for 1 hour until the soup is thick, remove the residue, put in the sea cucumber and green wheat kernels to burn into the flavor, out of the pot plate, slightly embellished.
New hand-torn duck
This dish is based on the puff pastry duck. The traditional puff pastry duck is fried, chopped and plated, and served with chili noodles. Here the frying is changed to sautéing, making it easier for the duck to blend with the aroma of other spices.
Ingredients: 1 duck (about 2,000 grams) dried chili pepper shreds 75 grams of shallots, ginger slices, garlic slices, dried peppercorns, monosodium glutamate, chicken essence, sugar, spicy fresh sauce, pepper oil, corn starch, cooked white sesame seeds, Sichuan-style brine, salad oil
1. After the duck is slaughtered and cleaned, put it into a pot of water and rinse it with water. Then put in the boiling Sichuan-style brine for 20 minutes, turn off the heat for about half an hour, fish out to cool, cut off the duck head, duck paws, the duck body by hand tear into a uniform piece, yard a thin layer of cornstarch for later.
2. Heat the pot, pour the appropriate amount of salad oil after the pan is hot, add the duck nuggets and sauté until the oil is spitting, add dried peppercorns, ginger slices, garlic slices, dried chili pepper shreds, sauté the aroma and the chili pepper shreds are outstanding, add MSG, chicken essence, sugar, spicy fresh sauce, a little brine, pour in the pepper oil, sprinkle the shallots and stir-fry the pot evenly, sprinkle in the appropriate amount of cooked white sesame seeds.
Mushroom-scented yellow croaker
Photo: Xie Yu Xie Feifei Li Wen Cuisine Provided: Chengdu Da Ronghe
1. After the yellow croaker is cleaned, cut a knife in the belly of the fish and add ginger, green onion, salt and cooking wine to the basin. Cut the apricot abalone mushrooms into small pieces.
2. Heat the oil in the net pot, fry the yellow croaker until it is golden brown, then fish it out, then remove the apricot abalone mushroom grains, fry it slightly and pour out the draining oil.
3. Leave the bottom oil in the pot, first add pork grains, wild mountain pepper paste, bean paste, pickled pepper, oyster sauce and millet pepper festival, stir-fry until fragrant, then pour in the apricot abalone mushrooms and stir-fry together. After boiling in the soup, add salt, soy sauce, sugar and MONOSG to make the taste better.
4. Then add the yellow croaker, heat it until it tastes good and the juice is collected, put it in a hot stone pot and sprinkle with green onions.
Crispy pigeons
Ingredients: 2 white sesame seeds, 20 grams of egg white, 2 suckling pigeons, 30 grams of crispy water, paprika, salad oil
1. First remove the internal organs of the pigeon, wash it with water, add the pigeon ingredients and mix well, marinate for 2 hours, then wash it with water and hang it with an iron hook.
2. Boiling water in the pot, put the pigeon with the iron hook into boiling water and blanch it slightly, let its skin tighten, then drizzle the crispy water, blow dry with a fan, then beat the egg white, evenly apply to the surface of the pigeon, and then sprinkle the white sesame seeds, and blow with the fan until the skin is dry.
3. When cooking, put the oil in the pot and burn it to 120 ° C, put in the pigeon at low oil temperature and fry for 5 minutes, then turn the oil to the middle temperature, fry until the skin of the pigeon is date red, that is. When serving the plate, use a mold to draw a circle in the pan, place the pigeons cut in half, and decorate them slightly.
Original turtle chicken
Menu offered at: Da Rong and Radefons
It's a home-style dish that mixes turtle and chicken.
1. First slaughter the turtle and cut it into pieces, and the pure land chicken is also chopped into pieces, and set aside.
2. Heat the vegetable oil in the net pot, add the turtle nuggets and chicken nuggets over the oil, pour out and drain the oil. Leave the bottom oil in the pot, add ginger garlic, watercress, spicy sauce, peppercorns, minced peppercorns and hot pot base and stir-fry, add the oiled turtle nuggets and chicken nuggets and stir-fry, cook in the broth, put chicken essence, monosodium glutamate, spice powder and sesame paste (the taste will be better) Seasoning, cook until the chicken nuggets and turtle nuggets are cooked and flavorful, then add gluten slices (potato chips can also be added), green and red pepper knots, pickled radish and green onions and burned until flavored, you can plate.