Yellow stewed soft-shelled turtle
Raw material:
1 soft-shelled turtle (about 700 grams) 1 hen (about 1250 grams) 280 grams of green bamboo shoots, pork bone broth, green onion segments, ginger pieces, red pepper sections, ginger slices, rice wine, soy sauce, refined salt, scallion oil, sesame oil
Production:
1. Treat the soft-shelled turtle, put it in a pot of boiling water, cover the pot and simmer for 2 minutes. Use a knife to scrape off the black skin of the soft-shelled turtle, and chop off the toenails on the tail and claws. Then use a knife to cut the skirt along the perimeter of the back armor, remove the back armor, take out the internal organs and abdominal oil, wash it with water, and cut it into pieces about 3 cm square.
2. Disembowel the hen's back, remove the internal organs, chop off the wings and chicken feet, wash them with water, and cut them into pieces the same size as the soft-shelled turtle.
3. Put the cut soft-shelled turtle pieces and 300 grams of chicken pieces into a pot of boiling water respectively, remove the blood foam, take them out and rinse them with water. Then put the soft-shelled turtle pieces and chicken pieces into the pot together, add the pork bone broth, green onion pieces, ginger pieces and rice wine, boil over a strong fire, and simmer over low heat until the meat pieces are crispy.
4. Heat the pot, add the scallion oil, stir-fry the green onion segments and ginger slices until fragrant, pour in the original soup of the simmered soft-shelled turtle and hen, and then add an appropriate amount of soy sauce, rice wine and refined salt and push well. Then put the simmered soft-shelled turtle pieces and chicken pieces in the pot, put in the green bamboo shoots cut into hob pieces, simmer for five or six minutes over medium heat, until the soup is thick, put in the red pepper section, pour sesame oil out of the pot.
Yellow croaker roll with plum juice
Raw material:
5 small yellow croaker.
Seasoning:
50 grams of tomato paste, 60 grams of chicken sauce, 200 grams of sugar, 100 grams of white vinegar, a little minced ginger, 5 grams of sesame oil.
Production:
Marinate the small yellow croaker for 3 hours, take 10 slices of whole fish, mix well with minced ginger to remove the fishy smell, roll up the fish and fix it with a toothpick, pull the oil into the oil pot, crispy on the outside and tender on the inside, boil well in the seasoning pot, roll the fish and wrap it in plum juice, and put it on the plate
Pepper chicken
Batch prefabrication:
1. 5 small roosters (about 1200 grams each) are slaughtered and cleaned, washed away with blood and water, chopped into small pieces, fried in 50% hot oil over low heat until the surface is slightly yellow, and drained for later use.
2. Put 1500 grams of chicken fat into the pot and burn it until it is hot, add 1500 grams of green 2 jingtiao chili peppers and 500 grams of green onion segments to fry until fragrant, put in the chicken pieces, add 150 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of salt, and stir-fry for 20 minutes.
Production:
1. Take a little straw (boil water in advance and dry it) and coil it into a bird's nest shape and put it on a white plate.
2. Take 20 grams of chicken fat used in the initial processing and burn it in a pot until it is 60% hot, add 10 grams of garlic slices, 100 grams of green millet spicy to burst out of the fragrance, scoop in 350 grams of fried chicken nuggets, add 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of sugar, stir well, and put it into a plate filled with straw to take the vegetables.
Sichuan-style three-cup tiger crab
Production:
1. Mix the white vinegar, sugar, and spicy girl sauce, add 200ml of warm water, mix thoroughly, and make three cups of crab juice.
2. The tiger crab is cleaned, chopped into large pieces, patted with cornstarch, fried in a pan of 60% hot oil until mature, and drained the oil.
3. Cut the lactone tofu into about 1.5 cm cubes, stick the crispy powder, fry it in a hot oil pan until the skin is crispy and yellow, pour out the drained oil, and put it on the bottom of the plate.
4. Leave the bottom oil in the pot, add the soaked millet pepper and fry until fragrant, pour in the appropriate amount of crab juice, then put in the fried crab meat pieces, stir-fry evenly, then put in the fried peas and stir evenly, put the fried tofu pieces on the plate, and add a little embellishment.
Steamed silver cod with matsutake yellow sauce
This dish is poured with sour and hot yellow pepper sauce on the silver cod, and then covered with a piece of matsutake mushroom and steamed, the finished dish is white and golden, the appearance is beautiful, the taste is sour and spicy appetizing, rich in the aroma of matsutake mushrooms, very delicious.
Raw material:
300 grams of silver cod meat, 100 grams of vermicelli.
Seasoning:
30 grams of Hainan yellow pepper sauce, 30 grams of clear soup, 10 grams of Jinba hot and sour sauce, 10 grams of matsutake mushroom, 15 grams of green onion and ginger, 4 grams of salt, 3 grams of chicken juice, 2 grams of monosodium glutamate, 5 grams of cooking wine, 3 grams of sugar, 2 grams of pepper.
Production:
1. Change the silver cod into thick slices, add green onions, ginger, cooking wine, salt, and monosodium glutamate to marinate to taste, no need to starch.
2. Soak the vermicelli thoroughly, put it at the bottom of the plate, and put the silver cod fillet.
3. Add clear soup, hot and sour sauce, sugar, pepper and chicken juice to the yellow pepper sauce, mix thoroughly, pour it on the silver cod, cover each with a piece of matsutake mushroom, steam for 10 minutes and cook, and heat the oil after the pot is ready.
Overlord rice cake spicy crab
Raw material:
600 grams of meat crab, 150 grams of rice cakes, 70 grams of garlic sprouts, 50 grams of dried chili peppers, 40 grams of ginger slices, 15 grams of garlic cloves, and 100 grams of shallots.
Seasoning:
Salt, oyster sauce, Boryeong vinegar, sugar, chicken essence, monosodium glutamate, fish sauce, pepper, sesame oil, red oil, Sichuan peppercorns, dried bean flour, water starch, fresh soup, salad oil.
Production:
1. After the meat crab is slaughtered and cleaned, chop into pieces, add salt and mix well, stick dry bean flour at the knife edge, put it into the oil pan that is burned to 50% hot and fry until mature, remove and drain the oil;
2. Cut the rice cake into strips, cut the dried chili in half, remove the two ends of the garlic cloves, cut the garlic sprouts into sections, and set aside.
3. When the salad oil is boiled in the pot until it is hot, put in ginger slices, garlic cloves, peppercorns, and dried chili peppers to bring out the fragrance, mix in the fresh soup, add meat and crab pieces, rice cake strips, add sugar, oyster sauce, Boryeong vinegar, chicken essence, monosodium glutamate, fish sauce, pepper, and burn until the juice is almost dry and the raw materials are cooked.
Fat beef skewers are incense
Raw material:
300 grams of fat cow and 200 grams of fresh small potatoes.
Seasoning:
Ingredient A (100 grams of dried chili peppers, 30 grams of pickled ginger, 50 grams of millet spicy, 5 grams of salt), 150 grams of salad oil.
Production:
1. Cut the fat beef into small pieces, add 5 grams of salt to marinate and taste, and wear it with a toothpick; boil the fresh small potatoes, put them into 6-7 hot oil to pull the oil; cut the pickled ginger into cubes, and cut the millet into spicy cubes.
2. Fry the marinated fat beef skewers in 6-7 hot oil until crispy. In addition, take the oil in the clean pot, add the fat beef and potatoes, season with Ingredient A, and fry until fragrant.