High-quality ingredients collide with sparks
This set of dishes focuses on high-quality ingredients,
After clever collocation,
Fusion of flavors between ingredients,
Present yourself with a high value,
Let people enjoy the visual feast at the same time,
Don't forget the new taste experience.
three
Glass crispy pigeon
As the saying goes, "One pigeon wins nine chickens." "This dish is made of eighteen-hole pigeons from Western Hunan Province- they are bred in the mountains and eaten in the bud valley. When cooking, only one pigeon weighing between 250 grams and 300 grams is selected, and the skin of the pigeon is golden in color, the skin is crisp and tender, the bone is soft and juicy, and the taste is crisp.
Culinary direction: Shao Qinghong
Dish Making: Pang Huangsheng
Raw materials
Xiangxi 18 cave pigeons, homemade crispy water, salad oil each appropriate amount, homemade brine 1 pot
Methodology
1. After slaughtering the pigeons one by one, soak them in the homemade brine with good taste for about 6 hours, and drain them.
2. Brush the pigeons with homemade crispy water and let it dry.
3. Heat the oil into the pan until it is 60% hot, fry the pigeons one by one until they are golden brown, crispy on the outside and tender and cooked, drain the oil, chop the pieces and put them on the plate.
Note: When the pigeon is soaked in brine, it must be fully soaked in the flavor, and when frying, the heat should be controlled to ensure that the skin of the dish is crisp and juicy.
one
Black caviar cold noodles
The high-grade ingredient black caviar is paired with popular cold noodles, combined with tomato sauce and roast duck skin, in a novel form.
Da Rong and Radefons Shop Chen Xiaofei method
50 grams of cold noodles, 2 grams of black roe, 5 grams of roast duck skin, tomatoes, salt, chicken essence, chicken juice, and salad oil
1. Wrap the cold noodles into rolls, place on a plate and top with roast duck skin and black roe. Peel and cut the tomatoes into small cubes.
2. Heat the pot with salad oil, sauté the diced tomatoes and stir-fry them until fragrant, add salt, chicken essence and chicken juice, and pour into the cold noodle dish.
two
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.
Da Rong and Shuang Nan Shop Zhou Cheng made
200 grams of milk melon, homemade mustard chutney, dried chili rings to taste
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.
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Thai refreshing blood clam / Thai pineapple fried rice
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shop
Fishing juice bamboo row clams emperor
This dish is integrated into the traditional roasted pepper flavor into the Hunan sauce pepper, spicy but not dry, clear flavor, so that the clam emperor is more delicious, the sense of layering is more abundant, with rain and flower stones, there is a bamboo row in the river to ride the fog feeling.
Culinary instruction: Dai Yibo
1. After cleaning the boiled water, the clam emperor will set aside, chop the roasted pepper and Hunan sauce pepper, mix well with salt, monosodium glutamate, soy sauce, sugar water, vinegar and lettuce oil, and pour it on the surface of the clams.
five
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.
Da Rong and Nancheng store Xie developed and produced
20 crayfish and shrimp tail meat, 150 grams of peeled fresh edamame rice, 100 grams of screw pepper, 10 grams of chopped herbs, 5 grams of ginger rice, 5 grams of garlic rice, 15 grams of almond slices, 30 ml of vegetable oil, flour, baking powder, chives, corn starch, egg white, chicken soup, salt, monosodium glutamate, salad oil
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.
land
Grandma passed on the family stewed sea cucumber
Sea-based cold powder, like brain flowers and tofu, can bring a soft touch to the mouth, and the traditional method of cooking mapo tofu adds a sense of home-like warmth.
1. Cut the bamboo charcoal cold powder and sea cucumber into 2 cm square pieces and set aside in water.
2. Add oil to the net pot, add garlic and rice to fry until fragrant, add watercress sauce, minced meat, tempeh, chili noodles and stir-fry until fragrant, add water, sea cucumber and cold powder and bring to a boil. Then transfer in the chicken essence,
3. MsG, sugar, when the water level is just below the ingredients in the pot, divide the sauce three times to make the soup thick. Add minced garlic seedlings before cooking, plate and sprinkle with pepper noodles.
Seven
Lamb crispy vegetable pomegranate bun
Cuisine provided: Sichuan Jianyang yang yang world
Culinary Direction: Fan Guangjian Zhang Rui/Wen
150 grams of lamb with fresh sauce, 100 grams of grandmother's dish, 20 grams of peanut rice, 70 grams of green and red pepper rings, green onion, ginger rice, garlic rice, salt, monosodium glutamate, cooking wine, dry cooking sauce, Vietnamese spring roll skin, pepper oil, sesame oil, rapeseed oil
1. Pour rapeseed oil into the net pot and sauté the grandmother's vegetables until fragrant. Cut the lamb with fresh sauce into small pieces and set aside.
2. Put oil in the pan, slide the lamb until the seeds are white and pour out. Leave the bottom oil in the pot, stir-fry the ginger rice and garlic rice, then add lamb pieces, grandmother's dish, green and red pepper rings and stir-fry until fragrant, add salt, monosodium glutamate, cooking wine, dry cooking sauce and stir-fry evenly, sprinkle with green onions, peanut rice, drizzle with pepper oil, sesame oil, and wrap the pot with Vietnamese spring roll skin into a pomegranate bag.
split open
Snow vegetable golden peony shrimp balls
The color match between chestnut and shrimp is like gold and silver, exuding wealth
Feeling, complemented by snow vegetables, unique flavor, crisp taste.
1. Fry the peony shrimp until golden brown, chop the snow vegetables, cut the millet pepper into small pieces, blanch the chestnuts in water, and set aside.
2. Shrimp balls slip oil drain, put in snow vegetable crumbles and millet pepper grains stir-fry fragrantly, add shrimp and chestnuts, add chicken powder, monosodium glutamate, sugar, slow stir-fry so that the snow vegetables evenly wrap the shrimp balls and chestnuts, from the pot to plate.
Nine
Dried pepper Qingcheng bacon stir-fried porcini mushrooms
This dish is made of raw materials with regional characteristics, such as Yunnan wild red bolet mushrooms, Qingcheng Mountain old bacon, Chongqing Shizhu red pepper, stir-fried with a small amount of oil, porcini mushrooms are spicy and smooth, reflecting the original flavor of the ingredients.
Da Rong and Yi Pin Shop Wang Cheng are both made
300 grams of red bolet mushrooms, 70 grams of bacon, 10 grams of spring onion, 5 ml of Meiji fresh, 1 gram of monosodium glutamate, 1 gram of chicken essence, 1 gram of sugar, ginger slices, garlic slices, dried chili festival, peppercorns, cooked white sesame seeds, sesame oil, pepper oil, chili oil, edible oil
1. Steam the bacon and cut into slices 2 mm wide and 5 cm long; the red bolet mushrooms should be cut into 4 mm wide and 6 cm long slices; and the shallots should be cut into silver needles and set aside.
2. Heat the pan with oil, fry the shallots and dry them, then drain the pan. Control the oil temperature to about 120 ° C, fry the Red Boletus slices until golden brown, and drain the oil.
3. Clean the pot into the spicy oil to heat, under the bacon slices stir-fry, put in ginger slices, garlic slices stir-fry fragrant, add dried pepper festival, peppercorns to fry out of the aroma, and then add the fried red beef liver mushroom slices, add MONOS glutamate, chicken essence, sugar, turn on the high heat to pour the beautiful fresh along the edge of the pot, and finally pour sesame oil, pepper oil and stir-fry evenly, start the pan, sprinkle with cooked white sesame seeds, and put the fried green onion on top.
Production points
The temperature of the fried porcini mushroom oil should be controlled in place to remove toxins; stir-fried over a short fire, and the beautiful and fresh are poured from the side of the pot to have the pot gas.
pick up
Huaishan fruit and vegetable salad
The special feature of this dish is the combination of Chinese and Western, combining the spicy lychee flavor of Sichuan cuisine with Huai Yam puree, combined with the salad sauce of Western food, colorful, novel taste, ice and appetizing.
Huai Yam 200 g Roma lettuce, seaweed, seasonal diced fruits, bitter lettuce, crispy peanut crumbles, almond slices, mustard flavored green potato chips, spicy oil, salt, sugar, salad dressing, apple cider vinegar
1. Wash and tear the Romaine lettuce, seaweed and bitter lettuce into small pieces, drain and refrigerate with diced fruit for more than 1 hour.
2. Steam the Yam, peel and mash it, add salt, sugar, apple cider vinegar, salad dressing, spicy oil and mix well, then add Roma lettuce, purple lettuce and bitter lettuce and mix well, sprinkle with diced fruits, crispy peanuts, almond slices and potato chips.
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