Rotten meat tofu
Raw material:
800 grams of tofu, 250 grams of minced pork, 50 grams of Pixian bean paste, ginger rice, garlic, chopped green onion, salt, cooking wine, monosodium glutamate, chicken essence, light soy sauce, sweet potato starch, fresh soup, homemade bean oil, rapeseed oil
Production:
1. Crush the tofu by hand. Put the minced pork into a hot canola oil pot, add cooking wine and stir-fry until crispy and set aside.
2. Put the homemade watercress oil in the net pot and heat it, add the Pixian bean paste, ginger rice, garlic and green onion and stir-fry until fragrant, put in the fried minced pork and crushed Heshu tofu, mix a small amount of fresh soup, add salt, monosodium glutamate, chicken essence and light soy sauce to taste, thicken with sweet potato starch, put it in a large bowl, sprinkle with chopped green onions.
Farmhouse fish stew
Production:
1. After slaughtering and curing the silver carp, cut it into a bowl, add salt, cooking wine, pepper, ginger slices and green onion to taste.
2. When the salad oil is boiled in the pot until it is hot, fry the fish pieces until the surface is golden and crispy, remove and drain the oil for later use.
3. Put the mixed oil in the pot, boil until it is hot, then put in the pickled pepper, pickled ginger rice and garlic rice, stir-fry until fragrant, and then mix it into the fresh soup to boil. Then add the bean paste and vinegar, and at the same time add the fried fish pieces, and then put them in a bowl after simmering them over low heat, and finally sprinkle in the green onions.
Honey pepper hand scratch bones
This dish of "honey pepper hand grasping bones" is made of pork bones, the method is relatively unique, the homemade honey pepper juice is rich in flavor, and the pork bones are evenly fried. The combination of black pepper and honey, and the combination of sauce and garlic make this dish very rich in flavor and very popular with diners.
Production:
1. Poke 400 grams of pork bones with a steel needle, soak them in water for 20 minutes, rinse off the blood with running water, and remove them to control drying;
2. Put the marinated pork bones into the steamer, steam for 30 minutes until cooked, take out, pour 2 kg of salad oil into the pot, put in the pork bones and fry them for 2 minutes when they are hot, remove and drain the oil.
3. Leave the bottom oil in the pot to heat, pour in 100 grams of honey pepper juice and heat it, put in the pork bones and quickly stir-fry evenly, wrap one end of the bone with tin foil after serving, sprinkle 10 grams of cooked white sesame seeds on the surface, and decorate with 2 grams of edible flowers and 1 strawberry (one open two).
Marinade:
Take 180 grams of white bean curd and red bean curd, 60 grams of hoisin sauce and peanut butter, 120 grams of chicken powder, 125 grams of sesame oil and garlic juice, 200 grams of sugar, 130 grams of glutinous rice flour and sticky rice flour and stir well.
Honey pepper juice:
Put 80 grams of crushed black pepper in a frying pan and fry over low heat until fragrant, then add 30 grams of butter to burn, add 750 grams of honey, 200 grams of oxtail soup and Maggi umami juice, 125 grams of light soy sauce, pour 1.2 kg of water and boil, change to low heat and cook for 3 minutes.
Technical Highlights:
1. There is a layer of fascia on the surface of the pig bone, which must be pierced through with a steel needle to destroy its tissue, otherwise the finished product will be firewood and the taste will be poor.
2. There is a trick for boiling honey pepper juice: when the pot is hot, first put the crushed black pepper into the pot and stir-fry, wait for the black pepper flavor to come out, and then add butter, so that the sauce black pepper flavor is more intense.
Sichuan pepper crispy meat and pepper hemp bamboo shoots
Raw material:
200 grams of pork neck, 55 grams of fresh winter bamboo shoots, 12 ginkgo seeds, 25 grams of Zhuhou sauce, 35 grams of sweet noodle sauce, 25 grams of Sichuan pepper noodles, 20 ml of liquor, 60 ml of homemade Sichuan pepper oil, 1000 ml of five-spice brine, salt, monosodium glutamate, pepper sesame material, clear soup, salad oil
Production:
1. Thaw the pork neck, drain the water, prick it with a steel needle, put in the liquor to remove the smell, and then smear the sauce made of Zhuhou sauce, sweet noodle sauce and peppercorn noodles on the surface of the pork neck (highlighting the flavor of the sauce fragrant and numb), and taste for four or five hours. After washing and draining, put in the boiling five-spice brine and marinate over low heat for 6 minutes, simmer for another 10 minutes, remove and drain.
2. Put the pan on the heat, add homemade pepper oil, add the marinated pork neck and fry until golden brown on both sides, remove from the pan and set aside.
3. Remove the shell of the fresh winter bamboo shoots, wash them and steam them, take them out and cut them into even slices. Then put it in a clear soup pot, put a little salt and monosodium glutamate to simmer into the flavor, take it out and drain the water, add the pepper and hemp material in the pot and mix well.
4. Peel and remove the heart of the ginkgo seeds, steam them in clear soup, then fry them in a salad oil pan until golden brown, pour them out and drain the oil for later use.
5. Cut the pork neck meat into even slices with an oblique knife, place them on one side of the square plate, put the flavorful winter bamboo shoot slices on the other side, and put the fried ginkgo seeds on top of it when serving, and garnish it slightly.
Bacon prawns
This dish is made with bacon wrapped in prawns and then half-fried and half-fried. The bacon is charred, the shrimp is crispy, and the taste is spicy.
Production:
1. Select 12 extra-large prawns and rinse them with running water, dry them and put them in a pot, add salt, ginger and shallots juice and cornstarch, mix well and marinate for 2 hours, and set aside.
2. Roll the shrimp with bacon and fix it with a toothpick. After making each item, it is placed in a pan heated with salad oil, then half fried and half fried, drained and toothpicks removed, and finally placed on a stone slab lined with leek leaves.
3. Heat a little salad oil in a wok, stir-fry the minced ginger and millet spicy rings until fragrant, cook in cooking wine and add a little fresh soup, add salt, Maggi fresh soy sauce and chicken powder to adjust the taste, scoop it out of the pot on the bacon prawns, and finally sprinkle some chopped green onions.
Soybean cowwhip stew
Raw material:
300 grams of bullwhip, 200 grams of soybeans, 30 grams of ginger slices, 30 grams of green onions, minced ginger, oyster sauce, abalone juice, salt, pepper, dark soy sauce, monosodium glutamate, chicken juice, fresh soup, wet corn starch, salad oil, 1 pot of spiced brine, and a little coriander
Production:
1. Treat the bullwhip, cut the flower knife and change it into a small section, then add ginger slices, green onion knots and an appropriate amount of water to soak to remove the fish, wait until it is put into the pot of boiling water, and then take it out and put it in the five-spice brine pot to marinate the flavor. In addition, soak the soybeans in water, simmer them in fresh soup and set aside.
2. Heat oil in a pot, stir-fry minced ginger and oyster sauce until fragrant, add an appropriate amount of fresh soup and add bullwhip and soybeans, add abalone juice, salt, pepper, dark soy sauce, monosodium glutamate and chicken juice to cook, hook a little cornstarch to collect the juice, put it in a clay pot and sprinkle with coriander, and it is ready.
Chicken gizzard drizzled with oil
Raw material:
250 grams of chicken gizzards, 500 grams of taro pieces, 50 grams of millet peppercorns, 50 grams of dried sea pepper sections, 20 grams of dried Sichuan peppercorns, minced ginger, garlic, millet spicy rings, oyster sauce, salt, pepper, monosodium glutamate, chicken essence, bean flour, cooking wine, fresh soup, 500 ml of salad oil
Production:
1. Mix the chicken gizzard with a flower knife, add minced ginger, garlic, millet spicy rings, oyster sauce, salt, pepper, monosodium glutamate, chicken essence, cooking wine and bean flour to taste.
2. When the salad oil is boiled in the pot until it is 60% hot, put in the dried sea pepper and dried peppercorns, and when the chicken gizzard is poured into the yard until it is nine ripe, pour it into the long-handled scoop for later use.
3. Simmer the taro pieces in a fresh soup pot, pick them out and put them in a hot iron pot, and then serve them with the liver in the long-handled ladle.
4. The waiter pours the chicken gizzard from the long-handled scoop into the iron pot, waits for the lid to simmer for 1 minute, and then sprinkles with chopped green onions.