The following is a group of chef pot stickers in the earth anchovy, which has a unique production technique, such as crispy and tender fish. The traditional taste of soy sauce is changed by the golden shell of the golden pin, highlighting the golden yellow and aroma of the chicken fat, making the fresh flavor of the fish more perfect. Fennel perch is first cooked with corn starch, and then cleverly glued to the fresh fennel powder, into a dish of emerald green and fresh flavor. Hong Kong and a barrel of fresh changed the conventional routine of braised and spicy yellow rattan, but made into a salty and umami soup dish, which was freshened with porcini mushrooms and added gnocchi to improve the taste. Charcoal grilled fish heads are made by putting the marinated fish heads into the oven instead of steaming them in a cage, then pouring the stir-fried peppercorns and finally serving the cooked noodles. Cordyceps flower emerald soup is a soup dish made by hanging celery leaves in water, which is smooth and tender in taste and kept emerald green, and then made together with chicken soup and cordyceps flowers. Crystal salmon is a filling made by chopping the leftovers of the corners of the salmon, and then wrapping it in crystal dough and steaming it. These dishes are quite distinctive and bright, and with a little improvement and innovation in detail, they have become a best-selling dish.
Charcoal grilled fish head
Ingredients: 1 silver carp head (about 1500 grams), handmade noodles 100 grams, leek knots 100 grams, onion shreds 100 grams, green pepper rings 50 grams, red pepper rings 50 grams, homemade chopped peppers 400 grams, spicy fresh sauce 20 ml, flavored water, chicken essence, monosodium glutamate, fresh soup, rattan pepper oil, salad oil each appropriate amount
Method:
1. After the head of the silver carp is cleaned, cut a knife in the thick part of the meat, soak it in the flavor water for 40 minutes, until it tastes, take it out and put it into the baking dish brushed with grease, put it into the oven at 250 ° C and the bottom heat of 220 ° C for about 30 minutes, turn off the heat when the surface is golden and wrinkled, take it out and put it into the pot with leek knots and shredded onions, and set aside (see Figure 1).
2. Stir-fry homemade minced peppers in a net pot, add spicy fresh sauce, chicken essence, monosodium glutamate, fresh soup and rattan pepper oil, pour on the fish head, and put the cooked handmade noodles around (see Figure 2~6).
3. Heat the oil in another pot, add the green pepper ring and the red pepper ring and stir-fry the flavor, pour it on the fish head, cover the table and heat it for 5 minutes, then eat (see Figure 7~9).
Description: Homemade chopped pepper is to first chop 7500 grams of beauty pepper, 10 kg of bell pepper, 3000 grams of millet pepper, 1000 grams of garlic, 2000 grams of ginger, add 2500 grams of salt, 250 ml of white wine, 1000 grams of rock sugar and mix well, ferment for 10 days, and set aside. Put 200 grams of chicken fat, 100 grams of lard in the net pot, heat up, add 50 grams of Yongchuan tempeh, 20 grams of ginger rice, 10 grams of wild mountain peppercorns, 500 grams of fermented chopped peppers, fry over low heat until there is no water vapor, leave the heat to cool, that is, to get.
Fennel perch
Ingredients: 1 sea bass (about 750 grams), 100 grams of fresh fennel crushed, 5 grams of millet peppercorns, 10 grams of wild mountain pepper festivals, salt, monosodium glutamate, chicken essence, wild mountain pepper water, sour chili sauce, corn starch
1. Slaughter the perch, take the net fish meat and cut it into thin slices, put the head, tail and bones of the fish into a pot of water and boil it into fish soup, and fish it out and set it in the basin to form a whole fish (see Figure 1 and Figure 2).
2. Add cornstarch to boiling water to blanch the mature mustard, then add cornstarch and an appropriate amount of water to mix well, then add fresh fennel crushed, fish fillets and mix well (see Figure 3).
3. After boiling in clean water, keep the net pot slightly boiling, shake the fillets into the boiling water pot and slide them, fish out and drain and pott (see Figure 4~6).
4. Boil the fish soup mixed in the net pot, add millet pepper grains and wild mountain pepper knots, add salt, monosodium glutamate, chicken essence, wild mountain pepper water and sour and spicy sauce to boil out the flavor, pour the fish fillets in the pot out of the pot, and then serve (see Figure 7~9).
Production key:
Cooked mustard to make fennel stick evenly on the fillets and is not easy to desociate.
Pot stickers to the anchovies
Ingredients: 500 grams of anchovies, 30 grams of pickled ginger, 30 grams of pickled radish, 30 grams of pickled cowpeas, 10 grams of pixian watercress, 40 grams of pickled chili pepper, 20 grams of ginger rice, 30 grams of garlic rice, green onion, salt, cooking wine, monosodium glutamate, chicken essence, sugar, pepper noodles, Boryeong vinegar, fresh soup, sesame oil, pepper oil, cooked vegetable oil each appropriate amount of pot pastel 1
1. Slaughter the anchovies, marinate them with salt and cooking wine, fry them in 60% hot oil pan until the surface is golden and crispy, and pour out the draining oil (see Figures 1 and 2). Cut the pickled ginger, pickled radish and pickled cowpea into short strips, put them into a pot of boiling water to remove some of the salt, drain and set aside.
2. Heat the net pot with cooked vegetable oil, add pickled ginger strips, pickled radish strips, pickled cowpea strips to slightly stir-fry the flavor, add Pixian watercress, pickled chili pepper, ginger rice and garlic rice to fry excellently, mix in fresh soup and boil, add fried anchovies, add salt, cooking wine, monosodium glutamate, chicken essence, sugar, and Boryeong vinegar, heat up for about 5 minutes over low heat until flavored, sprinkle pepper noodles, drizzle with sesame oil and pepper oil, simmer until the juice is brightened, keep warm and set aside (see Figure 3, Figure 4).
3. Take the wok and wash it repeatedly, heat it on the heat and leave the fire, grab the dough by hand, rotate forward along the edge of the pot, and spread it evenly into a ring, after the condensation is fixed, bake it with low heat until the water will dry, and then pour 40% or 50% hot cooked vegetable oil along the edge of the pot, fry until the bottom surface is golden and crispy, fish out the drainage oil, and then put it into the bottom of the nest plate. Then add the boiled anchovies and sprinkle some green onions to make it (see Figures 5-9).
Before making the pot sticker, the pot should be washed repeatedly with water to prevent the batter from sticking to the pan and avoid black spots due to uncleanness in the pot. Before making the pot sticker, be sure to grasp the heat, first heat the net pot evenly, dry it slightly from the heat, and then rotate the batter forward along the inner edge of the pot, apply it evenly and burn it, and then dry the water on a low heat. When the fryer is pasted, the vegetable oil should be burned to 40% or 50% hot in advance to avoid the phenomenon of soaking the oil due to the low temperature of the oil, and it is fried along the edge of the pan, so that the bottom surface of the pan is golden and crispy, and the natural color of the flour is maintained on it.
Description: The pot sticker dough is made by adding 500 grams of flour, 5 grams of salt, 3 grams of monosodium glutamate, 15 grams of black sesame seeds, 20 grams of green onion, 10 grams of crispy fried powder, 2 eggs, 300 ml of water, 25 ml of salad oil, and stir well into a paste. The dough is asked to be slightly drier.
Harbor and a bowl of fresh
Ingredients: 400 grams of yellow wax, 60 grams of porcini mushrooms, 80 grams of vegetable hearts, 40 grams of tomato pieces, 150 grams of thin dough, ginger slices, green onion knots, salt, monosodium glutamate, pepper, fish soup, lard, salad oil
1. Slaughter the yellow lappings, marinate them with slices of ginger, green onion and salt, fry them in a hot frying pan until the surface is firm, pour out the oil, then put it in a pot of boiling water to remove the grease, remove the oil, remove the water and set aside. In addition, cut the porcini mushrooms into slices, wash the hearts of the vegetables, put them into a pot of boiling water, and then drain them (see Figures 1-4).
2. When the net pot is boiled in clean water and maintained in a slightly boiling state, use chopsticks to roll out the thin dough into the pot one by one and blanch it into gnocchi, fish it out and cool it (see Figure 5, Figure 6).
3. Heat the net pot with lard, add ginger slices and green onion knots to stir-fry, mix in fish soup and boil, then add yellow waxing, porcini mushroom slices, vegetable hearts and tomato pieces, heat until the soup is thick and white, add salt, monosodium glutamate, pepper, put in the blanched gnocchi, and cook it slightly in a pot and serve it (see Figure 7~9).
Description: The thin dough is 500 grams of high gluten flour, 100 grams of corn starch, 5 grams of salt and 2 egg liquids, and add an appropriate amount of water to stir into a thin paste.
Crystal salmon
Ingredients: 300 grams of salmon, 100 grams of green shrimp, 120 grams of fresh spring shoots, 10 crystal dough, 2 egg whites, 10 grams of minced ginger, 10 grams of minced green onion, goji berries, salt, monosodium glutamate, chicken essence, chicken juice, pepper, corn starch
1. Finely chop the salmon, green shrimp and fresh spring shoots, add egg white, ginger, chopped green onion, salt, monosodium glutamate, chicken essence, chicken juice, pepper, corn starch and water into the filling.
2. Then wrap it into the crystal dough to form a bun shape, and garnish with goji berries, steam it for 8 minutes on high heat until cooked, take it out and plate it, and serve.
Description: The crystal dough is to mix 500 grams of flour and 100 grams of corn starch in a basin, add an appropriate amount of boiling water to cook, add a small amount of lard and knead well, rub the strips, roll out into a round dough, and make it.
Gold one pint shell
Ingredients: 1 shell fish (about 1000 grams), 20 grams of white shredded green onion, 5 grams of red pepper shreds, 5 grams of green pepper shreds, 2 grams of coriander, salt, monosodium glutamate, chicken essence, flavored water, chicken fat, salad oil
1. Slaughter and clean the shell fish, cut a knife in the thick part of the fish's flesh, soak in the flavored water for 15 minutes until the taste is in, take it out and put it on a plate.
2. Drizzle the fish with chicken fat, sprinkle some salt, monosodium glutamate and chicken essence, steam it for about 10 minutes on high heat, take it out and sprinkle some white onion, red pepper and green pepper, pour hot oil to stir the incense, garnish with coriander, and serve.
Note: The water is mixed with salt, pepper, sliced ginger and shallots with water.
Mix assorted vegetables
Ingredients: bracken 150 grams, bamboo shoot tip 40 grams, fungus 40 grams, oyster mushrooms 40 grams, coriander festival, 10 grams, green onion knots 10 grams, garlic paste, salt, monosodium glutamate, chicken essence, red oil each appropriate amount
1. After the bracken is cleaned, tear it into strips, cut the bamboo shoot tips, fungus and oyster mushrooms into strips, and then put them into a pot of boiling water until they are broken, remove them and drain them to cool.
2. Mix the water-soaked bracken shredded bracken, bamboo shoot tip shreds, fungus shreds, oyster mushroom shreds, add garlic paste, coriander knots, green onion knots, add salt, monosodium glutamate, chicken essence and red oil and mix well.
Cordyceps flower emerald soup
Ingredients: 50 grams of fresh cordyceps flowers, 50 grams of celery leaves, 1000 ml of chicken broth, salt, monosodium glutamate, chicken essence, chicken juice, corn starch, and powder
1. Wash the fresh cordyceps flowers, wash the celery leaves and drain. After mixing the corn starch and the flour, add water to mix well into a starch slurry (see Figure 1).
2. Bring the net pot to a boil in clean water to keep it slightly boiling, drag the celery leaves evenly, put it into the pot of boiling water to cook, remove it and drain it and set aside (see Figure 2).
3. Add chicken broth to a boil in another pot, add fresh cordyceps flowers, add salt, monosodium glutamate, chicken essence, chicken juice, and add the prepared celery leaves and cook them slightly (see Figures 3~5).