The main dishes promoted by general restaurants in winter are not only salty and fresh, but also accompanied by some flavors to appetize. Paying attention to the temperature of the dishes is also one of the key points, and the use of casseroles, heatable claypots and other containers is one of the effective methods.
Casserole spicy frog
Baqiao/Wen Cuisine provided: Tao De casserole (Chengdu Huazhaobi)
Cooking director: Yu Fang, Hu Jiang
Ingredients: 400 grams of bullfrog, 35 grams of lotus root flakes, 30 grams of fungus, coriander leaves, homemade spicy seasonings, dried chili festival, dried peppercorns, dried chili noodles, cooked white sesame seeds, salt, pepper, salad oil
Preparation method:
1. Slaughter the bullfrogs one by one and chop them into pieces, add a little salt and pepper to the pot and grasp well, and taste for about half an hour.
2. Pour an appropriate amount of salad oil into the pot and cook to 240°C, soak and fry the delicious bullfrog blocks in the oil pan until cooked through, take out and drain the oil.
3. Take a round casserole pot and put it on the fire, scoop in an appropriate amount of homemade spicy seasoning, mix a little water, add lotus root flakes and fungus, pour fried bullfrog cubes, boil and taste, sprinkle a layer of dried chili noodles on the noodles, and sprinkle cooked white sesame seeds (see Figure 1~3).
4. Scoop a spoonful of piping hot salad oil, sprinkle with dried chili pepper and dried peppercorns to fragrant, quickly pour on the face of the beautiful frog to stir the fragrant, turn off the heat and add coriander leaves to garnish and serve (see Picture 4 and Figure 5).
Diving kimchi roasted duck paw
Eye brother / text, picture
Dishes offered: Chengdu Bashu Weiyuan Laochuan cuisine
Cooking Director: Lee In-kwang
This dish is stir-fried with a variety of diving kimchi mixed with oil mixture, resulting in a compound sour aroma, coupled with the spiciness of wild pepper and pickled pepper, which is rich in sour and spicy. The softness of the deboned duck palm allows the compound flavor to penetrate it. According to this method, the main ingredients can also be replaced with eel, beautiful frogs, hoof tendons, etc.
Ingredients: 800 grams of duck palm, 120 grams of cooked kidney beans, 80 grams of green pepper festival, 30 grams of pickled radish, 30 grams of pickled carrots, 30 grams of pickled onions, 20 grams of pickled cowpeas, 30 grams of wild pepper grains, 20 grams of pickled ginger rice, 30 grams of garlic rice, 40 grams of pickled chili pepper, 20 grams of fresh peppercorns, ginger slices, green onions, salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, light soy sauce, water starch, fresh soup, lard, vegetable oil
Preparation method:
1. Clean the duck palms, put them in a pot of boiling water with ginger slices, green onions and cooking wine, drain the water, press it in a pressure cooker for about 10 minutes until soft, then take it out and drain and remove the large bones, and then put it into the original soup to soak (see Figure 1). In addition, put pickled radish, pickled carrots, pickled onions, pickled cowpeas, wild peppercorns, pickled ginger rice, garlic rice, and fresh peppercorns in a bowl and set aside.
2. Heat the lard and vegetable oil in a clean pot, stir-fry the ingredients in the bowl to fragrant, and then add the soaked pepper to stir-fry the fragrant, mix in fresh soup and fish in the pressed boneless duck palm, cooked kidney beans, green pepper festival, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, light soy sauce, slightly burn into the taste, and finally use water starch to thicken, out of the pot and put on the plate (see Figure 2~5).
Technical key:
1. The duck palm should be selected fresh and large, not alkaline, must be pressed with a pressure cooker until soft, so that it is easy to remove bones, and should be soaked in the original soup to prevent mutual adhesion. Kimchi is mainly diving kimchi, there are many varieties, and it should be cut into granules, so that it has both the sour aroma of lactic acid bacteria fermentation, but also has a crisp taste, and is easy to taste.
2. All kinds of diving kimchi, ginger and garlic rice, fresh peppercorns and other ingredients need to be mixed evenly, and stir-fried in the pot at the same time, so that the compound flavor is strong, and the ingredients stir-fried with mixed oil have a more fragrant taste. Pickled peppers mainly play a role in color enhancement. Finally, cobbling with water starch can make the duck paw more flavorful.
Crab sauce with noodles
Menu provided: Kunming Winrong Impression Hotel
Dish preparation: Tian Yufeng
Combine meat crab with spinach noodles, eat crab meat first, and then mix noodles with sauce, eating in a novel way, the sauce is fragrant, and the taste is salty and sweet and slightly spicy.
Ingredients: 1 meat crab (about 500g), 100g spinach noodles, 30g minced onion, 300ml stock, 150g sauce, 30g butter, 30ml green onion oil, corn starch, salad oil
Preparation method:
1. Chop the meat crab into pieces, pat the corn starch at the knife edge, fry it in a hot oil pan until light yellow, and pour out the drained oil.
2. Heat butter and green onion oil in a pot, stir-fry minced onion and sauce until fragrant, scoop in stock, add crab cubes and cook until cooked and flavorful, put into a large deep dish to form, cover with crab shell.
3. Boil the noodles with spinach, roll them with chopsticks and put them on a plate, and decorate slightly.
Note: The preparation method of the sauce is to beat 200 grams of peanut butter, 360 grams of sweet paste, 600 grams of sesame paste, 250 grams of hoisin sauce, 350 grams of spicy sauce, 50 ml of peppercorn oil, 2 bottles of crab mayonnaise, 200 grams of oyster sauce, 300 grams of tomato paste, 200 grams of millet pepper, and add an appropriate amount of water to make a juice.
Western-style boiled beef
This dish is beef slices that retain water tenderness by mechanical whipping, without starch sizing; There is no need to thicken the juice when the dish is ready, and the dish is refreshing and not mushy. Since this is not the traditional practice of boiled beef, but rather like the cooking method of Western-style beef, hence the name.
Ingredients: 400 grams of beef tenderloin, 50 grams of oyster mushrooms, 50 grams of enoki mushrooms, 50 grams of slippery mushrooms, 50 grams of celery festival, 10 grams of dried chili pepper festival, 5 grams of Sichuan peppercorns, 20 grams of ginger rice, 30 grams of garlic rice, 50 grams of Pixian bean paste, 15 grams of knife edge chili, ginger slices, green onion, ginger onion juice, minced coriander, salt, cooking wine, monosodium glutamate, chicken essence, tender meat powder, pepper, sugar, dark soy sauce, fresh soup, peppercorn oil, lard, vegetable oil
Preparation method:
1. Cut the beef tenderloin into large pieces, add ginger and onion juice, salt, cooking wine, monosodium glutamate, tender meat powder, pepper powder and an appropriate amount of water, beat evenly, seal with plastic wrap, and let stand in the refrigerator for 30 minutes (see Figure 1). Cut the oyster mushrooms into slices, and tear the enoki mushrooms and slippery mushrooms into strips.
2. Heat the lard in a clean pot, add oyster mushroom slices, enoki mushroom strips, slippery mushroom strips, celery knots and stir-fry the raw ones, add salt and MSG and stir-fry to taste, and put it at the bottom of the pot (see Figure 2).
3. Bring water to a boil in another pot, add ginger slices and green onion to simmer for flavor, add beef tenderloin slices to smooth and cook, remove and drain (see Picture 3 and Figure 4).
4. Heat the lard and vegetable oil in the pot, add ginger rice and garlic rice to fry fragrant, put in Pixian bean paste and stir-fry until fragrant, mix with fresh soup and boil, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar, old soy sauce to taste a little, then put in beef slices to cook slightly into the taste, out of the pot into a nest plate with vegetarian vegetables, sprinkle evenly knife-edge chili, and drizzle some peppercorn oil, pour with dried chili festivals and peppercorns simmered with hot oil, garnish with minced coriander, and it is ready (see Figure 5~11).
Technical key:
1. The beef slices do not need to be sizing with starch code, just add an appropriate amount of water and under the intervention of a small amount of tender meat powder, slightly improve the taste of aging, make it tender and crisp, and then whip in an orderly manner in one direction, under the action of salt, let the moisture evenly and fully enter the beef, and finally put it in the refrigerator for a while, so that the foreign moisture and the beef are more integrated. In addition, the vegetarian dishes at the bottom have changed from the traditional green shoot tips, celery and garlic seedlings, and mainly various mushrooms, which are fresh and tender in the mouth.
2. The beef slices are cooked with clean water to remove some of the fishy odors, and then when cooked, it is easy to grasp their tenderness and prevent aging. In addition, the beef does not need to be thickened after cooking, so that the finished dish looks refreshing. The degree that determines the spicy taste is knife edge chili pepper, dried chili pepper festival, peppercorn and peppercorn oil, the dosage of which is adjusted according to the taste of the customer, and the oil temperature of the hot oil is 70% hot, too high is easy to simmer, too low can not produce aroma.
Gin Yu River shrimp taro
Menu provided: Kunming Winrong Impression Hotel
Dish preparation: Tian Yufeng
This dish is made with taro and small river prawns, and the soup is thick and salty.
Ingredients: 700 grams of taro, 50 grams of small river shrimp, 20 grams of ginger rice, 50 grams of vegetable heart infarction, 2 grams of sugar, 1 gram of pepper, 5 grams of salt, 500 ml of stock, 50 grams of chicken fat, monosodium glutamate, chicken essence, mixed powder, salad oil
Preparation method:
1. Clean the taro, peel it after steaming, cut it into large pieces, add boiling water with an appropriate amount of salt, and pour out and drain.
2. Heat chicken fat in a pot, stir-fry ginger and rice until fragrant, add stock, salt, taro cubes, monosodium glutamate, chicken essence, sugar, pepper and cook to taste, reduce the juice over high heat until thick, sprinkle with vegetable myocardial infarction and cook slightly, pour into a casserole.
3. Wash and drain the small river shrimp, add salt, pepper and mixed powder (custard powder and corn starch are mixed in a ratio of 1:1), mix well, put into a hot oil pan and fry until golden brown, pour out the drained oil, sprinkle on taro, and garnish with goji berries.
Laotan flavored beef
Menu provided: Kunming Winrong Impression Hotel
Dish preparation: Tian Yufeng
Combining sauerkraut with white marinated beef, the beef fully absorbs the taste of sauerkraut and is appetizing and refreshing.
Ingredients: 180g of white braised beef slices, 200g of potato slices, 50g of sweet potato noodles, 10g of minced ginger, 20g of minced garlic, 50g of minced pickled pepper, 30g of minced red millet pepper, 150g of self-pickled bitter vegetables, 100g of shredded sour radish, 150g of red beans, 50g of diced tomato, 20g of garlic seedlings, 800ml of stock, 1g of sugar, 1g of pepper, 50ml of red vinegar, 3g of dried chili pepper, 30g of coarse chili noodles, 20g of salt, 100ml of red oil, 80ml of salad oil, chopped green onion, MSG and chicken essence in appropriate amounts
Preparation method:
1. Add red oil to a pot, stir-fry minced pepper, ginger, garlic, pickled red millet pepper, self-pickled bitter vegetable festival, shredded sour radish, red beans, tomato and small cloves until fragrant, pour in stock, add MSG, salt, chicken essence, sugar, pepper, artichoke slices, sweet potato noodles until the raw materials are cooked and flavored, sprinkle garlic seedlings, drizzle red vinegar, fish into the bottom of the deep nest plate, and then put the braised beef slices into the pot, cook them in the inverted nest plate for later.
2. Heat salad oil in a pot, stir-fry dried chili knots, coarse chili noodles and minced garlic until fragrant, pour into a plate, and sprinkle chopped green onion.
Note: The preparation method of self-pickling large bitter vegetables is to wash 10 kg of Yunnan big bitter vegetables, put boiling water into a clean pot, put in large bitter vegetables, add 50 grams of salt, 8 star anise, 5 grass fruits, pour into a stainless steel soup bucket after boiling, pour 2 bottles of Donggu white vinegar, seal and marinate with plastic wrap for 12 hours (note: you can not stain oil when pickling large bitter vegetables, and the original soup continues to use the effect better).
Pot Boy Lung Slices
Photo by Rowling
Ingredients: 500 grams of pork lung, 300 grams of salted alpine root white radish, 1000 ml of stick bone broth, 50 grams of shredded egg skin, 1 pot of white brine each of jujube, goji berries, salt and pepper, 1 fresh pepper flavor dish
Preparation method:
1. After the pork lungs are cleaned, put them in a white brine pot and cook them, take them out to cool and cut them into large pieces. Slice the round root radish into a pot of boiling water, then take it out, and put it on the bottom of the pot.
2. Place the lung slices and egg peels on the radish slices in turn, sprinkle goji berries and jujube with water, then fill in the stick bone broth seasoned with salt and pepper, and boil it with the alcohol stove, then you can dip it in a fresh pepper saucer.
Crab nail flying song
Menu provided: Kunming Winrong Impression Hotel
Dish preparation: Tian Yufeng
Combined with Thai sweet and spicy chicken sauce, it combines huajia, Burmese crab and Thai for a salty, sweet and sour taste.
Ingredients: 350g of flower nails, 500g of Burmese crab, 10g of minced ginger, 30g of minced garlic, 20g of green and red pepper flakes, 50g of sweet and spicy chicken sauce, 20g of hot girl sauce, 20g of garlic chili paste, 10g of tomato paste, 1g of pepper, 5g of monosodium glutamate, 10g of oyster sauce, 3g of sugar, 80ml of red oil, corn starch and salad oil
Preparation method:
1. Clean the nails, put the oil in a pot that is heated to 50%, and pour out the drained oil.
2. After cleaning the Burmese crab, chop it into pieces, pat the corn flour on the knife edge, fry it in a frying pan that is heated until it is light yellow, and pour out the drained oil.
3. Add red oil to a clean pot, add minced ginger, minced garlic, sweet and spicy chicken sauce, garlic chili paste, hot girl sauce, tomato sauce and stir-fry until fragrant, scoop in an appropriate amount of water, add pepper, monosodium glutamate, oyster sauce, white sugar, thicken the potato, add flower nails, crab cubes and stir-fry well, then pour in an appropriate amount of red oil and turn well, put the pot into the plate, and finally cover with the green and red pepper flakes that have slipped through the oil, and decorate slightly.
Leek sour soup fat beef
Photo by Hu Jun Zeng Rongzhong
This dish adds minced leeks on the basis of the fat beef in the sour soup, so the finished dish has an extra fragrance of leeks on the basis of the sour and spicy taste.
Preparation method:
1. Heat salad oil in a pot, stir-fry yellow pepper paste, minced wild pepper, chopped sauerkraut, ginger rice, garlic rice, etc. first until fragrant, and after mixing with fresh soup to cook the flavor, beat off the residue and add salt, monosodium glutamate, chicken powder, sour and hot fresh sauce and other flavors.
2. Put the fat beef slices in the sour soup pot and cook until they are just ripe, put them in a plate with already cooked enoki mushrooms, sprinkle with minced leeks, and garnish with some shredded green onions and red peppers.
Three fresh beef crispy meat
Menu provided: Kunming Winrong Impression Hotel
Dish preparation: Tian Yufeng
This dish is a combination of beef crispy meat and seafood, and the taste is salty and fresh, suitable for all ages.
Ingredients: 200 grams of beef meat, 150 grams of flower nails, 150 grams of squid flowers, 30 grams of small fungus, 20 grams of ginger and garlic slices, 100 grams of pumpkin puree, 20 grams of vegetable heart infarction, 800 ml of stock, 100 grams of sweet potato flour, 3 grams of baking powder, 30 grams of custard powder, 2 eggs liquid, 2 ml of white vinegar, 6 grams of salt, 1 gram of sugar, 2 grams of pepper, 1 gram of thirteen spices, 30 grams of chicken juice, 50 grams of chicken fat, ginger and onion water, monosodium glutamate, chicken essence, salad oil
Preparation method:
1. Clean the flower nails, put water in a pot of water, put into a pot of oil that is boiled to fifty percent hot, pull the oil, and pour out the drained oil.
2. Put the squid flowers in a pot of boiling water with salt and pepper, then put the oil in a pot that is boiled until it is 30% hot, and pour out the drained oil.
3. Remove the fascia of the beef as meat, cut the silk into strips with the thick head of chopsticks, add ginger and onion water, salt, pepper and thirteen spices to marinate well.
4. Take a pot, add sweet potato flour, baking powder, custard powder, egg liquid, white vinegar and an appropriate amount of water to make a paste, drizzle 20ml of salad oil, let stand for 20 minutes, add the marinated beef strips and mix well, and then put into a hot oil pan to slowly fry and set, and take out. When the oil temperature rises to 70% hot, fry until golden brown, and pour out the drained oil.
5. Heat chicken fat in a pot, stir-fry ginger and garlic slices until fragrant, scoop in stock, add salt, monosodium glutamate, chicken essence, sugar, pepper, chicken juice, crispy meat strips and cook to taste, then cook small fungus, squid flowers, flower nails slightly, add pumpkin puree to make golden brown, sprinkle the vegetable heart infarction ring, and put it into the pot.
Orchestration/Hana