Dry mixed black chicken
Ingredients: 400 grams of net black chicken, 10 grams of green onion knots, 15 grams of ginger, 15 grams of spring onion, 10 grams of coriander, 20 grams of scooped paprika, 3 grams of pepper powder, 5 grams of Sichuan salt, 1 gram of monosodium glutamate, 1 gram of safflower peppercorns, 10 ml of cooking wine, 15 ml of mash juice, 2 grams of white sesame seeds
Method:
1. Rinse the net black chicken and put it in a pot of boiling water to remove the blood and remove the water, and place it on the plate. Cut the shallots into inches and the parsley into short knots and set aside.
2. Mix the cooking wine, mash juice, ginger (beat it up), green onion knots, 3 grams of Sichuan salt, and safflower peppercorns, spread evenly on the inside and outside of the black chicken, put the plate together in the steamer basket and steam for about 20 minutes, then remove and let cool.
3. After the black chicken is cold, tear the meat into thick strips by hand. Add the shallot knot, coriander knot, add 2 grams of Sichuan salt, monosodium glutamate, scooped paprika, pepper powder, white sesame seeds and mix well.
Features: rugged and heroic, dry and spicy.
Fragrant lips tempting
With fake real chocolate lipstick, people are dazzling, happy and can't bear to eat, this dessert is favored by female customers.
Ingredients: color beans, chocolate each appropriate amount
Chocolate is melted with different colors of color beans, injected into the mold with a syringe tube, refrigerated in the refrigerator, and taken out after solidification and molding, and installed in a red shell
early summer
This dish is a combination of pepper sauce and shrimp, the color is fresh, the shrimp is crisp, and the pepper is rich, suitable for summer launch.
Ingredients: 12 Chinese shrimp, 2 cucumbers, 50 grams of homemade pepper sauce, 5 grams of salt, 10 ml of cooking wine
Method:
1. Remove the skull of the Han shrimp, clean the shrimp line, put it into the water pot with salt and cooking wine, fish it out and rinse, drain it and take the pot, put the appropriate amount of homemade pepper and sesame sauce and mix well, set aside.
2. Combine the cucumber slices into 12 even slices and add a little salt to marinate the water. Take a slice of cucumber, put in a shrimp roll, roll it up in turn, put it on the plate, drizzle with homemade pepper sauce, and decorate it slightly.
illustrate:
1. Mix the cucumber slices with a little salt to make them soft and easily roll up when rolling shrimp.
2. The method of making pepper sauce is to cut 100 grams of green pepper into rings, pull the oil from the pan until it is just cooked (remove the excess spicy flavor of the pepper), pour out the rinse and drain. After pulling the oil, the green pepper ring and 50 grams of shallot leaves, beat into a juicer together, pour into the bucket, add 10 grams of chicken juice, 3 grams of salt, 5 grams of monosodium glutamate, 2 grams of sugar, 2 grams of chicken powder, 50 ml of green onion oil, 20 ml of rattan pepper oil, 20 ml of spicy fresh sauce, add 20 ml of cold chicken broth, and mix well.
Frozen • Australian and cow tongue
Ingredients: Australian beef tongue
Seasoning: mineral water 1500 grams, Guyue Longshan gold five years 100 grams, West Lake monosodium glutamate 100 grams, Guangzhou sugar 50 grams, Donggu Yipin fresh soy sauce 50 grams, onion and ginger to taste,
Seasoning: Zhoushan shrimp oil brine 500 g, gel slices 10 pieces, red cabbage head 100 g, water 100 g
Preparation steps:
1, first boil the prepared juice to use, then boil the beef tongue water more, then fish out and cut off the skin, boiling water in the pot with onion and ginger, an appropriate amount of rice wine to cook the beef tongue, and then fish out the ice water to freeze once, cut into long cubes and soak in the mixed juice for four hours to be fished out for use.
2, shrimp oil brine 500 grams, and then soak the film soft, put into the shrimp oil brine, heat and melt into the squeezed red cabbage head juice to adjust the color, adjust to their ideal color, and then put the beef tongue into a small tray or mold, pour in the shrimp oil juice with film, cover the beef tongue. Then put it in the seafood refrigerator for 8 hours and remove the knife.
Note: When blanching beef tongue, be sure to cook more for a while to facilitate peeling. Beef tongue should not be blistered in the juice for too long, preferably less than four hours.
Peppers are served at low temperatures
Ingredients: 150 grams of Australian belt, 100 grams of red and yellow peppers
Seasoning: a bottle of Hangzhou balsamic vinegar, 200 grams of light soy sauce, 200 grams of Donggu soy sauce, 2 pounds of sugar, a little fresh spicy sauce, two garlic, 10 grams of pepper oil, 10 grams of chili oil, mixed into a compound seasoning.
Preparation steps:
1: Change the bell pepper into a square, then use a flamethrower to burn the skin and wash it, change the knife into a small square and soak it in the juice for two hours to taste.
2: Add olive oil, salt and black pepper to the whole piece of australian belt and marinate evenly, then vacuum package at a low temperature of 55 degrees for 6 minutes.
3: Plate the pickled bell peppers and garnish with thick pieces of Australian ribbon. (Note: Eat at the time of making)
Appreciate the four tastes
This appetizer is launched in a combination of ginger juice, kimchi, tangerine peel and strange flavors of the classic 24 flavors of Sichuan cuisine. Among them, the raw materials of kimchi change with the seasons, and the children's vegetables produced in Sichuan are selected in autumn and winter, and the lanzhou lilies are changed in spring and summer.
Tangerine peel beef is steamed beef with amber tangerine peel, so that the aroma penetrates into every crevice, and the raw materials can be well maintained in their original shape, not easy to scatter; beef slices are fried, and then added to the homemade tangerine peel juice to thicken, and the sweet and sour dishes have wine and orange aromas.
Production Process:
1. Mix the tangerine peel water: put in the pot 6000 grams of water, 500 grams of dried tangerine peel, 60 grams of red dates, 60 grams of goji berries on medium heat, turn the heat down and simmer for 20 minutes, turn off the heat and soak for another 1 hour, filter out the slag to get the amber soup.
2. Take 6000 grams of beef shoulder meat to wash away the blood water, change the knife into a block weighing about 200 grams, rinse off the surface foam after soaking the water, put it in the basin, pour in the tangerine peel water, add 100 grams of rice wine, 80 grams of salt, 30 grams of soy sauce, 20 grams of white pepper powder, 10 grams of fragrant leaves, 2 star anise, steam for 3 hours, turn off the heat and continue to soak for 1 hour, take out the beef and change the knife into slices.
3. Heat the pan in wide oil to 50%, put the beef slices to fry dry water vapor, fish out to raise the oil temperature to 70% heat, and then add the raw materials to re-fry until they are red.
4. Heat the pan thoroughly, add the fried beef slices, pour in 800 grams of tangerine peel juice, stir-fry over medium heat until wrapped in raw materials, pour 100 grams of red oil and turn it out of the pan, pour into the tray to cool. When walking, take 6 slices of beef and plate it.
To make tangerine peel juice: put the pot into the bottom oil to 50% heat, put 50 grams of shredded chili pepper, 30 grams of peppercorns, 80 grams of tangerine peel shreds simmered on low heat, add 550 grams of rock sugar and fry until melted, add 400 grams of balsamic vinegar, 200 grams of rice wine, 200 grams of soy sauce, 90 grams of chicken rice soy sauce, 70 grams of meiji umami sauce, 70 grams of oyster sauce, 30 grams of chicken powder and simmer until slightly thick, add 80 grams of green plum wine, 30 grams of white sesame seeds and stir well to turn off the heat.
Strange abalone is slowly cooked at low temperature, the taste is crisp, and then soaked in the sauce made of sake, miso, wooden fish flowers, etc., fully flavored; with jam, peanut butter, honey, red oil and other ingredients into a strange juice, wrapped in the surface of the abalone, the color is red and bright, tempting appetite.
1. Mix sake sauce: 250 grams of wood fish flowers add 1000 grams of water to steam, filter to get wood fish flower water. 1000 grams of mineral water, 500 grams of Sake, 200 grams of miso, 150 grams of Meiji umami sauce, 200 grams of wooden fish flower water, 50 grams of cooking juice, 30 grams of chicken essence, 30 grams of ginger shredded, 10 grams of lemongrass, mix well and serve.
2. Make strange flavor juice: 200 grams of red oil, 150 grams of balsamic vinegar, 150 grams of sugar, 80 grams of aged vinegar, 30 grams of assorted jam, 30 grams of peanut butter, 30 grams of honey, 30 grams of salt, 12 grams of dark soy sauce, 10 grams of chicken powder, 10 grams of pepper powder, 30 grams of minced ginger, 20 grams of minced garlic, 20 grams of ground peanuts, 20 grams of white sesame seeds and stir well.
3. Select fresh Dalian six-headed abalone brush and wash, remove the shell and internal organs, hit the cross flower knife on one side, put it into a plastic bag to vacuum, seal, put it into a container, adjust the temperature to 74.4 ° C and cook for 45 minutes, take it out to cool, soak it in sake sauce for 4 hours, and cut each abalone in half longitudinally. Let the fresh peach kernels cool and set aside.
4. Take 1 abalone, 2 pots of fresh peach kernels, drizzle 15 grams of strange flavor juice and mix well to plate, slightly garnish and then go.
Chilled grunt meat
As soon as the freshly cooked goo meat comes into contact with the ice cubes, the outer skin quickly shrinks and the taste becomes crisp, while the inside meat is still soft and tender. The two different tastes give people a different taste experience.
Ingredients: 200 grams of diced pine plate meat 60 grams of diced fruit, crispy pulp powder, sweet and sour sauce, corn starch, cooking oil each appropriate amount
1. Wrap the diced pork on the loose plate and mix the crispy pulp powder, fry it in a frying pan that is 40% or 50% hot for three or four minutes until the meat is cooked, and then re-fry once to make the surface crisp, and then pick it up and set aside.
2. Quickly pour the mixed sweet and sour sauce into the net pot, hook in a slightly thicker sauce, pour in the appropriate amount of hot oil, and then pour in the fried pine plate meat cubes, wrap a layer to start the pot and pour the container, add a large amount of ice cubes to cool it down quickly, sprinkle the diced fruit on the surface.
Straight to the taste
This cold dish platter brings together Baoding's well-known famous foods, such as fried red fruit, Baiyangdian crispy fish, sea fungus, mustard pier, pork skin jelly, etc., but it is more delicate than the traditional version: mustard pier is made of baby cabbage, in addition to self-scalding yellow mustard, but also added mustard spicy to enhance the sense of excitement; sea fungus sells cute, mixed into a sour, sweet and spicy compound taste, crisp and tender and fragrant; crisp fish is covered with a layer of pork skin, with a "jelly" feeling after cooling.
Baiyangdian crispy fish production process:
1. Select each small white Yangdian wild crucian carp with less than half two, slaughter, wash and set aside. Wash and cut the pork skin into large pieces.
2. Put the bottom oil in the pot to heat, under the green onion, ginger slices, garlic, peppercorns, white peppercorns sautéed, mix in local vinegar, soy sauce, sugar, in the pot pad into the bamboo grate, neatly yard the clean crucian carp, and then put a bamboo grate, yard a layer of crucian carp, the top layer of pork skin, high heat turn to low heat simmer for about 2 hours, out of the pot after cooling can be eaten. During the heating process, the gum in the pork skin seeps into the soup, and after cooling, it slightly solidifies into a jelly-like shape, making the crispy fish taste better.
Sour and spicy sea fungus production process: salted sea fungus (seaweed plants, shaped like fungus, compared with kelp, the flesh is thinner, the taste is more crisp) under the running water to wash away excess salt, after the basin every 500 grams to add 25 grams of soy sauce, 20 grams of delicious juice, millet pepper ring 20 grams, spicy fresh sauce 15 grams, sugar 15 grams and then soak for about 2 hours.
Homemade mustard pier production process:
1. Remove the thicker part of the dish, rinse the water, let it cool, and add 100 grams of white vinegar, 30 grams of sugar, mustard and salt for about 2 hours after each 500 grams of pot.
2. Yellow mustard powder is added to 50 °C hot water to make a paste, seal the plastic wrap and let it cool.
3. Take 50 grams of soaked baby cabbage when you walk, mix 5 grams of yellow mustard paste, and roll each piece of baby cabbage into a small roll and plate it.