#干杯吧朋友#
Yellow rice cake
Ingredients: 1000 grams of glutinous rice, 1000 grams of millet, rock sugar, honey, and osmanthus sauce are made in an appropriate amount: 1. After the glutinous rice is steamed with an appropriate amount of rock sugar, honey and water, it is evenly spread in a square tray. Millet is steamed with an appropriate amount of osmanthus sauce, honey and water, evenly spread on the glutinous rice in the tray, sealed with plastic wrap, and put in the refrigerator to freeze until it is set. 2. Take out the frozen millet and glutinous rice and cut them into regular squares, brush a layer of honey on the plate first, put the cut yellow rice cold cake on the plate, and then brush with osmanthus sauce and garnish it slightly. Description: When steaming glutinous rice and millet, the sweetness should be mastered, not too sweet, and then changed after freezing to the setting, and cutting it out to look good.
Lotus seed lily soaked in coconut milk
Raw material:
50 grams of lily, 50 grams of lotus seeds, 200 ml of coconut water, osmanthus paste, and small honey beans
Make:
1. Steamed lotus seeds, mix the lilies with ripe lotus seeds after washing, add coconut water to soak for half an hour, remove and drain the water, add osmanthus sauce and boiled honey beans and mix well, put them into a coconut shell container, and decorate them.
Scoop up the juice of the sixtieth nail
Raw material:
500 grams of fresh nails
Ingredient:
Garlic: 10 grams, chopped green and red peppers: 10 grams, ginger: 15 grams, shredded green onions: 5 grams
Homemade sauce: Gold label light soy sauce: 1000 grams of white vinegar: 500 grams, two pot heads: 80 grams, fish sauce: 80 grams, fresh and spicy dew: 25 grams, chili oil: 20 grams, sugar: 20 grams, monosodium glutamate: 20 grams, lemon: 1 piece, ginger juice: a little
Make:
1. Pour fresh nails into the pot and fly water until just ripe, then remove and pour ice water into the ice water until it is cold and clean, pour an appropriate amount of homemade sauce into the plate, and put a little green onion shreds to decorate.
Boiling sheep
Make:
1. Cut the lamb with skin into small pieces, and then cut the oyster mushrooms, oyster mushrooms, slippery mushrooms and white spirit mushrooms into pieces for later use.
2. Put salad oil in the pot, put in pepper and ginger when it is 60% hot, stir-fry the mutton after fragrant, and put cooking wine and oyster sauce in the pot.
3. After the soup stock is mixed into the high heat, turn to medium heat and cook for 2 hours until the mutton (Huoba) is cooked, then put in the fresh mushroom pieces and garlic and continue to cook for half an hour.
4. Before starting the pot, add salt, monosodium glutamate and chicken essence, stir well and pour into the copper pot.
5. Put oil into the net pot, boil until it is 60% hot, then put in the dry chili pepper festival and Sichuan pepper incense, pour it on the top of the mutton in the copper pot, put it on the table above the charcoal stove, and eat it while heating.
Braised pig's trotters with flowers
Raw materials: 500 grams of preserved pig's trotters, 300 grams of flower nails, 150 grams of lettuce, 15 grams of ginger, 30 grams of garlic cloves, 1 star anise, 10 grams of dried yellow pepper, 10 grams of green and red millet pepper rings, green onions, salt, cooking wine, chicken juice, pepper, sugar, fresh soup, rapeseed oil are made in an appropriate amount: 1. Burn the pork trotters with fire to remove the remaining hair on the surface, scrape and clean, cut into large pieces, put them in the pressure cooker and add green onions, ginger slices, cooking wine, mix with water and submerge it, cover it with fire pressure for about 10 minutes until cooked, take it out and drain it. Soak the nails in a basin of water to spit out the sediment, wash them and put them into a pot of boiling water until they open their mouths, then take them out and drain them. Put the lettuce cubes into a pot of boiling water with oil and salt, and then remove them to control the water. 2. Heat the rapeseed oil in the net pot, add the old ginger slices, garlic cloves, dried yellow gong pepper, star anise and stir-fry, mix in the fresh soup and boil, pour in the pressed pig's trotters, lettuce pieces, turn on high heat and boil, add chicken juice, pepper, sugar, salt, continue to burn on high heat for about 3 minutes, until the soup is thick and flavorful, boil the flower nails, put it into the nest plate, sprinkle the green and red millet pepper rings, and it is ready.
Pepper chicken
Make:
1. Wash and dry the chickens; Mash and grind white pepper, fish maw, star anise, etc. into powder, and evenly spread on the chicken body; Stuff chives and other spices into the chicken and steam them in a steamer;
2. Take out of the cage, chop the pieces, pour the secret sauce sauce, sprinkle with red peppercorns, and serve.
Comments:
Based on the cooking techniques of traditional Hakka salted chicken, the bold use of pepper (two kinds of pepper) to remove the fish, enhance the flavor, and enhance the freshness, its flavor is strong but not salty, and the skin is refreshing and juicy.
Saliva salty pigeons
Make:
1. Choose fresh pigeons from Qiaomei's own pigeon farm;
2. Soak and taste with secret thirteen incense;
3. Remove and dry, put it in the oven, and bake until golden brown.
Cherry blossom shrimp jelly Lanzhou lily
Creative features: Lanzhou lily raw crisp and sweet, cooked glutinous soft and fragrant, here selected cherry blossom shrimp with its matching, the fresh sweetness of the shrimp plus the sweetness of the lily itself is very delicious, is a very distinctive innovative food.
Raw material:
30 grams of cherry blossom shrimp, 500 grams of Lanzhou fresh lily.
Ingredient:
20 grams of ginger, 20 grams of garlic, 20 grams of shallots, 10 grams of green onions, 2 strips of coriander.
Make:
1. Cut off the "head and tail" of the upper and lower ends of the fresh lily, break it and clean it, keep the original grains not loose, and control the moisture after washing.
2. Prepare a casserole, add a little oil after heating, stir-fry ginger, shallots and garlic until fragrant, sprinkle a little salt to let it taste at the bottom.
3. Put the fresh lilies into the casserole in turn, put them neatly, sprinkle a little salt on the surface, cover the pot and bake for 3~4 minutes, put in the cherry blossom shrimp, green onions, and coriander to cover the pot, bake on high heat for 30 seconds, and spray a little brandy to increase the fragrance.
Slice of Jiangjin meat
Jiangjin Pork Slices were created in the last years of the Qing Dynasty, and after several generations of inheritance and improvement, they gradually formed the current version. The thickness of this vegetable meat slice is uniform, the sheet stretches, the color is golden, the outside is crispy and the inside is tender, it is a small fish fragrance, and later this "sour, sweet, salty, fragrant, spicy" taste spreads along the Yangtze River to the east of Sichuan, the fragrance of the west of Sichuan, affects the north of Sichuan, calls the south of Sichuan, and becomes a classic Sichuan and Chongqing famous dish that is appreciated by the elegant and the vulgar. In October 1974, Jiangjin pork slices were selected into "Sichuan Recipes" and "Chongqing Recipes" respectively.
Jiangjin meat slices belong to the basic dishes, which require the chef to be fine, accurately grasp the heat, and the seasoning ratio is moderate. The slices of meat should be of uniform thickness and the same size, which is not only beautiful, but also easy to color and flavor, evenly heated, and can mature quickly at the same time.
Raw material:
150 grams of peeled pork third-line meat, 20 grams of tomato pieces, 10 grams of shallots, 10 grams of small fungus, 20 grams of magnolia slices, 50 grams of minced fish pickled pepper, 10 grams of minced ginger, 20 grams of minced garlic, 50 grams of white crispy fried powder, 50 grams of glutinous rice ball powder, 250 grams of corn starch, 300 grams of corn starch, 550 grams of high-gluten flour, 5 grams of salt, 35 grams of sugar, 20 ml of Boryeong vinegar, 10 ml of cooking wine, 20 grams of starch, pepper, and edible oil
Make:
1. Cut the skinless pork three-line meat into thin slices of uniform thickness and the same size, and add an appropriate amount of cooking wine, salt and pepper to the basin for basic flavor.
2. Mix white crispy fried powder, glutinous rice ball powder, corn starch, corn starch, and high-gluten flour, add water and mix thoroughly, and use chopsticks to pick up a crispy paste that can be pulled into fried meat slices. In addition, mix salt, sugar, Boryeong vinegar, cooking wine, and starch into a bowl of sauce and set aside.
3. Wrap the meat slices in a crispy paste, then fry them in a hot oil pan until they are set, and remove them. When the temperature of the oil rises to 70% hot, fry the meat slices again until the surface is crispy and golden brown, remove and drain the oil for later use.
4. Leave about 30 ml of oil in the pot, add the minced fish pickled pepper, ginger and minced garlic and fry until fragrant, add 100 ml of water, then add tomato pieces, small fungus, magnolia slices, shallots and fry slightly, then fry the fried meat slices, pour in the adjusted sauce and stir well
Boy-breasted goose paws
Ingredients, 700 grams of imported goose paws, 700 grams of baby chops, 800 grams of old hen soup, 20 grams of garlic sprouts, 10 grams of bell pepper, 100 grams of ginger seasoning: 5 grams of salt, 2 grams of chicken powder, 5 grams of light soy sauce, 5 grams of Donggu, 20 grams of abalone juice, 8 grams of oyster sauce, 30 grams of secret sauce, 10 grams of rice wine, 10 grams of cooking wine, 3 grams of cinnamon, 5 grams of rock sugar, 200 grams of Jinhua ham, 3 grams of Brazilian dried peppers, 10 grams of rose wine. Preparation: 1. Soak the goose paws in ice water for 1 hour, cut off the tips of the toes, and clean them. The chop is cut into 10 cm segments, and the bleeding water is brewed with cold water. 2. Boil a pot of boiling water, add a small amount of cooking wine, green onion and ginger slices, and blanch the goose paws for about one minute. Scoop up the blanched goose paws and rinse them with water to remove the surface foam, and use oil blotting paper to absorb the blanched goose paws for later use. 3. Put the pot on the fire, pour water into it and boil, add a small amount of rice wine and ginger, and drain the brewed boy into the boiling water. Scoop up the blanched steak and rinse it with water to remove the foam on the surface, and then scoop up the steak and drain the water. 4. Heat the oil in the pot until it is hot, pour in the spare goose paws, fry until the goose paws are golden and crispy, and then quickly remove and drain the oil. 5. Wash the pot and heat the oil, add the cinnamon and ginger and stir-fry until fragrant, put in the fried goose paws, stir-fry for about three minutes, then put in the chops and continue to stir-fry for two minutes, then add the chicken soup, donggu, light soy sauce, abalone juice, Jinhua ham, rose wine, oil consumption, Brazilian whole dried pepper, secret sauce, add an appropriate amount of salt, rock sugar, chicken powder to taste. Simmer over low heat for 2 hours until the goose paws are soft and glutinous, collect the juice on high heat and thicken, fill the bowl, and put the prepared garlic sprouts on top.
Crispy braised abalone with shallots
Make:
1. Cook abalone with chives and secret Buddha jumping over the wall sauce;
2. Wrap the abalone in taro puree made from fresh taro;
3. Soak and fry in the oil pan and remove from the pan.
Beef cubes with oyster mushrooms in black pepper sauce
Raw material:
Pleurotus eryngii, beef tenderloin, bell pepper, chopped black pepper, cooking wine, lye, light soy sauce, oyster sauce, dark soy sauce, sugar, corn starch, salad oil
Make:
1. Cut the oyster mushrooms into small cubes, cut the beef tenderloin into dices, and do the same with bell peppers. Starch the beef grains with light soy sauce, alkaline water, cooking wine, salt and cornstarch, add an appropriate amount of oil, mix well and marinate for an hour.
2. Heat the oil, cook the beef grains and remove them, and fry the oyster mushrooms until golden brown when the oil temperature is 50% hot.
3. Leave the bottom oil in the pot, add the green onion and garlic and stir-fry until fragrant, add the bell pepper and stir-fry, then add the king oyster mushroom and beef cubes, cook the cooking wine, crushed black pepper, light soy sauce, dark soy sauce, oyster sauce and sugar and stir-fry over low heat.
Vegetarian mix
Raw material:
250 grams of soybean sprouts, 1 cucumber, 1 carrot, 250 grams of spicy cabbage, 3 cloves of garlic Seasoning: salt, chicken essence, sugar, sesame oil
Make:
1. Blanch the soybean sprouts
2. Shred the carrots and blanch them, drop two drops of oil when blanching, don't blanch them too well, and keep them crispy 3. Shred the cucumbers, mince the garlic, and put them in a container
4. Shred the spicy cabbage and add it to the cucumber
5. Blanch the soybean sprouts and carrots in another container until cool
6. Put all the ingredients together, add salt, chicken essence, sugar, sesame oil, and bring gloves (or put on a fresh-keeping bag) to grasp them evenly.
Yellow croaker with soy sauce and sugar
Raw material:
1 large yellow croaker (about 750 grams)
Ingredient:
85 grams of minced garlic, 60 grams of dried green onions, a little soy sauce sugar for ginger slices and green onions:
Light soy sauce: 6 taels, sugar: 6 taels, water: 6 taels, chicken rice soy sauce: 3 taels
Pour them all together, stir evenly, boil well, mix into soy sauce and sugar sauce for later use: 1. Disembowel the large yellow croaker, add ginger slices, green onions, salt, pepper, and cooking wine, and marinate for 15 minutes after grasping the bottom taste. 2. Take out the large yellow croaker, wipe off the surface moisture, hang a thin layer of dry starch, fry it in the oil pan until it is crispy, and then take it out and put it on the plate. 3. Fry the garlic and dried shallots in the oil pan until they are dry and fragrant, take them out and put them on the surface of the large yellow croaker, and then pour the boiled soy sauce and sugar sauce on the bottom of the fish dish after serving them on the table, and garnish them with seven or eight green beans to be produced.
Caviar preserved wild goose
Raw material:
250 grams of preserved wild geese (cultured wild geese), 20 grams of black caviar, 3 grams of toon seedlings, 1 pot of spicy brine, 25 ml of spicy brine oil, and an appropriate amount of spiced salt
Make:
1. Treat the wild goose in a clean pot, add spiced salt and marinate overnight, then marinate in a spicy brine pot for 20 minutes, soak for 15 minutes, and remove it.
2. When serving, change the spicy marinated wild goose into a rectangle of the same size, pour an appropriate amount of spicy marinade on a plate, and garnish with caviar and toon seedlings