Lamb in clear soup
Ingredients: 400 grams of lamb shank, 300 grams of ivory radish.
辅料:盐10克,胡椒粉5克,姜10克,葱10克,香菜2棵,胡萝卜1根。
Seasoning: 5 grams each of pepper, coriander foam, chopped green onion, garlic chili sauce, green garlic flowers, etc.
Production:
1. Remove the bones of the lamb leg and put it in cold water, add green onions, ginger and high white wine, blanch and set aside;
2. Put the blanched lamb leg meat into a container, the ratio of meat to water is 1:3, add the ivory radish and accessories, boil the pot over high heat to remove the foam, turn to low heat and simmer for 40-60 minutes;
3. Cut the lamb leg into 5 cm * 0.3 cm slices with the same thickness of radish (blanch the radish in advance) to remove its bitter and astringent taste;
4. Put it in a container, adjust the taste, bring the seasoning, and add the fire, the soup must be piping hot to taste.
Flavored bullfrog
Raw material:
510 grams of bullfrog meat, 10 grams of cabbage, 15 grams of cucumber, 2 grams of green onions, 1 gram of Sichuan pepper, 250 grams of oil
Seasoning:
15 grams of fresh and spicy flavor of steamed fish soy sauce, 5 grams of bean paste, 15 grams of selected light soy sauce, 10 grams of chicken powder seasoning, 1500 grams of water and 1 gram of pepper
Production:
1. Peel and wash the bullfrog and set aside;
2. Put oil in the pot and fry the secret bullfrog sauce until fragrant, add water, chicken powder seasoning, pepper and other seasonings to taste, add the bullfrog and cook for 1 minute, remove and put on a plate, spread green onions and peppercorns;
3. Heat the oil in the pot, pour it out and pour it on the bullfrog, and it can be served.
Creative Tips:
Multi-flavored jumping frog, as the name suggests, is bound to be a multi-flavor compound. This dish is rich in sauces, after the secret bullfrog sauce is stir-fried first, the steamed fish soy sauce fresh and spicy flavor, bean paste, Ji selected light soy sauce and chicken powder seasoning are not left behind, and the four sauces join hands to wrap the ingredients, spicy, umami and soy flavor are integrated, making the bullfrog spicy and flavorful, tender and smooth.
The bamboo shoots are fresh across the water
Boiling anchovies with bamboo shoots is one of the highlights of this dish. In addition, the finished dish highlights the sour and spicy taste, which is especially appetizing to eat in summer.
Production:
1. After the anchovy is cleaned, put it into a hot water pot with ginger and shallots, cooking wine and lard, and remove the fishy water after a little boiling;
2. Put chicken fat and lard in a clean pot and heat it, add ginger slices, garlic slices, sauerkraut slices, chopped wild peppers, pickled pepper knots and bamboo shoots, fry until the sour fragrance is strong, mix with fresh soup and boil out the fragrance over low heat, add salt, pepper and wild pepper water to taste, burn the anchovies until they taste, put them in a clay pot, pour a little pepper oil and sprinkle in chopped green onions, and it is ready.
Appetizer fish head
Raw material:
600 grams of male fish head, 10 grams of sauce chili pepper, 10 grams of chopped chili pepper
Seasoning:
10 grams of steamed fish soy sauce with hot and sour flavor, 5 grams of oil, 2 grams of monosodium glutamate
Production:
Wash the fish head and arrange it on a plate, add the ingredients and spices and steam it together for 12 minutes.
Creative Tips:
The most common fish head ingredient is the most inseparable favorite of Hunan people. In addition to the main character of chili pepper, steamed fish soy sauce is indispensable for the classic taste of fish head, as the best supporting role, it not only penetrates its own unique sweet taste and natural soy flavor into the fish head, but also induces the freshness of the fish head itself. A sour and spicy appetizer fish head, fresh and fragrant, is really a good product for rice.
Braised radish cowboy bones
Production:
1. Heat the salad oil in the pot, add 300 grams of cowboy bones, remove and drain the oil, and cut the white radish into hob pieces for later use.
2. Boil the broth in the pot, add salt, monosodium glutamate, chicken essence, chicken rice soy sauce, Yipin Xian, chicken fat, and dried chili pepper to taste, and then put the radish and cowboy bones into the same burn until the flavor is incorporated, hook in the water starch into rice soup, which can be loaded into the container, and finally sprinkle the coriander into a dish.
Braised tofu with cold mushrooms
Raw material:
500 grams of cold mushrooms, 100 grams of pork belly, 400 grams of tofu, 50 grams of green and red peppers, 20 grams of garlic, and 10 grams of ginger
Seasoning:
10 grams of steamed fish soy sauce, 10 grams of salt, 10 grams of garlic leaves, 5 grams of monosodium glutamate, 750 grams of homemade stock
Production:
1. Wash the cold mushrooms and set aside, slice the pork belly, cut the tofu into pieces and fry for later use;
2. Put oil in the pot and boil, add the pork belly to stir until fragrant, then add the cold fungus, and finally add the broth and fried cut tofu together and cover and simmer for 5 minutes.
Creative Tips:
As a kind of fungus endemic to Xiangxi, cold fungus only grows in two seasons, March to June and September to October, and most of the time it is not available. The cold mushrooms are stewed together with pork belly and tofu, and the unique fragrance of the cold mushrooms is hung out with fresh and fragrant, and at the same time, the umami of the seasoning and the aroma of the meat are fused, and the taste is rich and delicious. And the intolerable taste of several ingredients also makes diners feel no boring when eating
Hakka beef soup
Characteristic:
This beef soup reflects the original taste of the ingredients, the beef broth is boiled with mountain spring water and ginger slices, and then the beef slices can be cooked, so the soup is clear and oil-free, which is very in line with the dietary needs of modern people.
Production:
1. Wash 150 grams of beef foreleg meat, remove the tendons, cut into 20 slices of uniform size, add 5 grams of salt and monosodium glutamate to marinate to taste, and then add 15 grams of tapioca starch to grasp and mix evenly.
2. Put 150 grams of beef broth, 500 grams of mountain spring water, and 5 grams of ginger slices into the pot to boil, turn off the low heat, put the beef slices in, bring to a boil over low heat, season with 5 grams of salt and monosodium glutamate, and sprinkle in 2 celery leaves to enhance the flavor.