Roll the bones of the pepper tube
Raw material:
4 selected tube bones, 200 grams of Hunan local green peppers, 50 grams of ginger, 6 cloves of garlic, and 5 grams of tempeh.
Seasoning:
3 grams of salt, 5 grams of sauce, 2 grams of peppercorn seeds.
Production:
1. Wash the bones of the tube, boil the water in the pot, blanch the blood and remove it.
2. Put the pepper seeds, ginger and tube bones into the pressure cooker and add water pressure for 15 minutes.
3. Crack the green pepper, cut it, put it in the pot and stir-fry, add garlic and tempeh and fry until it is medium-cooked.
4. Finally, stir-fry the pressed tube bones and green peppers together, put the sauce to adjust the color, add a small amount of salt, and it is ready.
The essential:
1. It is not advisable to choose too much or too little meat to affect the taste and appearance.
2. Don't fry the chili pepper too much, don't put too much seasoning, the tube bone itself has umami, don't cover it.
Sauce fragrant black pig's feet
Raw material:
Black pork knuckles, Zhuhou sauce, pork rib sauce, sesame sauce, peanut butter, ginger and shallots, spicy brine, spiced chili noodles, chopped green onions, minced coriander, salt
Production:
1. Clean the black pig's feet, cut open the basin, add Zhuhou sauce, pork rib sauce, sesame paste, peanut butter, salt and ginger and shallots to marinate for 8 hours, wait for steaming in the basket, take out and cool.
2. Heat oil in a clean pot, put the steamed pig's feet into the oil pan, fry until the surface is slightly hard, take it out and chop it and put it on a plate, pour in an appropriate amount of spicy brine, and sprinkle with spiced chili noodles, chopped green onions and chopped coriander.
Kimchi ginger fish
In addition to pickled cabbage, this dish is modified from the traditional kimchi fish, and in addition to pickled cabbage, four kinds of pickles (pickled radish, pickled ginger, pickled millet spicy, pickled fish chili) and two homemade seasonings (pickled chili sauce, pickled ginger oil) are added, making this dish have good taste and long aroma.
Production:
1. Slaughter and clean a tarpon (weighing about 2000 grams), remove the fish bones, cut the fish head into large pieces and put it in a basin, add 50 grams of cooking wine, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of white pepper, pour in 10 grams of whole egg paste and grasp it well.
2. The oblique blade of the fish meat is formed into a "tile" shaped basin with a thickness of about 1 cm, add 40 grams of cooking wine, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of white pepper, pour in 15 grams of whole egg batter and grasp well.
3. 500 grams of loofah peeled and cut into diamond-shaped pieces, 50 grams of pickled cabbage, 40 grams of pickled ginger, 40 grams of fresh ginger, 35 grams of pickled radish and cut into thick shreds.
4. 30 grams of soaked millet spicy and fish chili peppers are changed into thick silk about 5 cm long, and the pepper seeds are washed off under a thin stream of water and put in a pot for later use.
5. Put the slurry fish head into boiling water for 50 seconds, skim off the foam and then put down the fish pieces, when the water surface is slightly boiling, you need to add an appropriate amount of cold water to prevent the boiling water from washing the fish meat, and take it out when it is set.
6. Put 400 grams of ginger oil, 50 grams of lard, 50 grams of salad oil, and 3 grams of rattan pepper oil into the net pot until it is 60% hot, add fresh ginger shreds and fry them to spread the fragrance, add 40 grams of garlic, pickled ginger shreds, pickled millet spicy shreds, and pickled fish chili shreds and stir well.
7. Then add 15 grams of pickled radish shreds, pickled cabbage shreds, bright red millet spicy rings, and fresh green peppercorns to stir-fry until fragrant, add 40 grams of Pixian bean paste and pickled chili sauce and stir-fry gently.
8. Add 1000 grams of boiling water, wait for the soup in the pot to boil, add the loofah pieces, cook for about 30 seconds over medium heat, burn the fish meat pieces and fish head pieces for another 2 minutes, add 50 grams of cooking wine, 8 grams of salt, 8 grams of white pepper each, 5 grams of monosodium glutamate, and put them on a plate after hooking the thin thickeners, and garnish with an appropriate amount of chives.
Dry-cooked tomatoes
Raw material:
300 grams of eggplant, 50 grams of egg liquid, 10 grams of dried chili peppers, 10 grams of garlic, 5 grams of Sichuan pepper, coriander, salt, sugar, spicy fresh sauce, chicken essence, monosodium glutamate, corn starch, salad oil
Production:
1. Cut the eggplant into long hob pieces, add salt, egg liquid and cornstarch to the pot, mix well and set aside.
2. Put the salad oil in the pot and cook it until it is 50% hot, fry the eggplant strips until the surface is golden and crispy, pour them out and drain the oil.
3. Leave the bottom oil in the pot, put in the dried chili pepper, Sichuan pepper and garlic to fry until fragrant, and then fry the fried eggplant strips, add sugar, chicken essence, monosodium glutamate and spicy fresh sauce to taste while stir-frying, put it out of the pot and put it in the hot claypot, and finally garnish with coriander.
Shunde decoction of three treasures
This dish has three flavors, fresh and fragrant, cool, smooth, and rich in taste.
Raw material:
500 grams of dace meat, 100 grams of bitter gourd, 100 grams of green pepper, 100 grams of lotus root, 100 grams of tempeh, onion, ginger, garlic, water chestnut, chopped coriander, egg yolk, Fenjiu, salt, sugar, pepper, corn starch, peanut oil, light soy sauce, monosodium glutamate, sugar, chicken powder, salad oil
Production:
1. Chop the dace meat, add water chestnut cubes, chopped coriander, egg yolk, Fenjiu, salt, sugar, pepper, corn starch and peanut oil, mix well, and stir in one direction until strong.
2. Change the green pepper into a rectangular piece. Bitter gourd and lotus root are cut into slightly thicker slices, boiled and drained for later use.
3. Pat some cornstarch on the green pepper pieces, bitter gourd slices, and lotus root slices, stuff the dace meat respectively, and fry them in an oil pan for later use.
4. Heat oil in a clean pot, fry tempeh, onion, ginger and garlic until fragrant, mix with an appropriate amount of water, add light soy sauce, monosodium glutamate, sugar, chicken powder, add fried bitter gourd slices, green pepper pieces, lotus root slices to collect the juice, and put it on a plate.
Description: Sichuan people like spicy, this dish can be dipped with a little dried chili noodles.
Milk soup pot tabby
Milk soup pot fish is a classic dish in Shaanxi cuisine, which is developed and evolved from the palace dish "milk stuffed fish", the soup is milky white and mellow in taste. Instead of using the traditional fresh carp, the meat is replaced with a thicker, softer tiger grouper, and fresh shrimp meat is added to enhance the quality of this dish.
Production:
1. 1 tiger grouper (weighing about 800 grams) is slaughtered and cleaned, the fish bones are chopped into pieces and placed aside, and then the fish meat is changed into slices with a thickness of 5 mm, salted and marinated in cooking wine for 2 minutes, and 35 grams of egg white and 5 grams of dry starch are poured into the sizing area.
2. Remove 250 grams of Jiwei shrimp from the shell and take the meat, pick off the shrimp line and put it in a pot, add salt and cooking wine to marinate for 2 minutes, pour in egg white and dry starch to grasp and starch evenly.
3. Put the pot in wide water, blanch the fish bones for 1 minute, skim off the foam, remove the fish slices and shrimp meat and blanch for a while, remove and drain.
4. Put the bottom oil in the pot and boil it until it is 60% hot, add 15 grams of green onion and ginger slices to stir until fragrant, stir-fry the fish bones a few times, cook 15 grams of cooking wine, add 1500 grams of broth (hung with pork bones, hens, ham and other raw materials), pour it into the casserole after boiling.
5. Put the casserole pot on the clay stove, turn on the high heat, add 20 grams of shredded ham, 2 mushrooms (need to boil water in advance), put in the fish fillets and shrimp meat after the water, add 5 grams of salt, 2 grams of chicken essence, 2 grams of white pepper, buckle the lid and simmer for 3 minutes, add 30 grams of oil and vegetable leaves, and then cook lightly.
Technical keys:
Before stir-frying the fish bones, you need to burn the wok thoroughly to prevent the fish bones from sticking to the pan and crumbling.
Pickled cowpea giant carp
Production:
1. Slaughter and cure the large crucian carp, cut a knife on both sides of the fish body, put it in a well-seasoned red soup pot and simmer it over low heat, pick it out and put it on a plate, and set aside.
2. Heat the cooked vegetable oil in the net pot, put in the Huoxiang red oil watercress, pickled ginger rice and garlic rice and fry until fragrant, add water to boil, add salt, chicken essence, monosodium glutamate, sugar and pepper, and put in the soaked cowpea section, thicken with water starch, pour in a little vinegar, sprinkle in celery flowers and green onions, and pour it on the fish in the plate, that is.
Description: The red soup is to put the soaked chili powder, ginger rice and garlic rice into the hot oil pot and fry it until fragrant, mix it with fresh soup and boil, add salt, monosodium glutamate and chicken essence to boil out the flavor, and remove the slag.