Stir vegetables with small seafood
This dish is made of a variety of small seafood mixed with chongcai, and the mustard flavor is prominent.
Production:
Change the shrimp from the back to the knife, cure the clams, take the fresh abalone and cut the flower knife, put it into the pot of boiling water and take it out, drain the water and put it in the basin, add the vegetables, salt, sweet and sour sauce, fresh millet pepper rings, mustard and drizzle sesame oil, mix well and put it on a plate.
Sweet and sour sauce:
It is made by boiling oyster sauce, balsamic vinegar, sugar and Donggu soy sauce.
Crispy yam with salt and pepper
Raw material:
400 grams of yam.
Seasoning:
Custard powder, corn starch, salt and pepper, salad oil, baking soda.
Production:
1. Use a paring knife to peel the yam into a thin slice with a thickness of about 0.1 cm, soak it in water with baking soda for 15 minutes, remove it and rinse it, drain it, and stick a thin layer of custard powder and cornstarch mixture.
2. When the salad oil is boiled in the pot until it is hot, fry the yam slices until the color is golden and take out, put it on a plate and sprinkle it with pepper and salt.
The essential:
When slicing yam, the length and width should be consistent, and the thickness should be consistent, so that it can be heated evenly when fried.
Pea wine rice
In the local restaurants of Dayi, Chengdu, Sichuan, there is generally a dish of "pea wine rice".
Production:
Soak the glutinous rice in water for 1 hour, drain it out and then steam it in the basket. In addition, cut the cooked bacon into pieces, stir fragrant in the pot and then put it out, mix well with glutinous rice, minced sprouts and peas (green beans can also be substituted), add salt, monosodium glutamate, peppercorn noodles and pepper oil, mix well and put it in a bowl and steam it in the basket.
Evolve the dish to make the steamed razor clams turn into a face: steamed glutinous rice
First, spread the rice with pea wine in the shell of the razor clams, then put the meat of the razor clams on top, steam it in the basket for 6 minutes, and take it out.
Rice lion head
Raw material:
400 grams of pork front sandwich, 180 grams of millet, 160 grams of glutinous rice, 150 grams of green peas, 80 grams of shrimp, 80 grams of oyster mushrooms, 80 grams of shiitake mushrooms, broccoli, wolfberry, salt, pepper, ginger and scallion water, egg white, corn starch, chicken essence, monosodium glutamate, chicken juice, sugar, gourd juice, thick soup
Production:
1. Clean and peel the meat in front of the pig, chop it into a puree after changing the knife, put it in a basin, put in some green peas, oyster mushrooms and shiitake mushrooms that have been blanched in advance, add salt, pepper, ginger and scallion water, egg white, corn starch (a little), etc., whip it in one direction, and then use your hands to form large meatballs weighing about 100 grams each, and then make a lion's head raw body. Put it in the freezer and freeze it for 2 hours, take it out to thaw naturally, and set aside. In addition, the millet is steamed in a steamer, and then taken out for later use.
2. Take the glutinous rice into a basin of clear water, soak it overnight, take it out and drain it, stick it on the top of the lion's head blank, make it into a rice-fragrant lion's head, and then send it to the steamer to steam for about 40 minutes until cooked, take it out and put it on a plate.
3. Pour the thick soup into the pot and boil, scoop in an appropriate amount of gourd juice, add the pre-steamed millet, put in the shrimp and the remaining green peas to cook, add salt, chicken essence, monosodium glutamate, chicken juice, sugar, and finally hook the thin thickener, pour the lion's head and blanched broccoli on the plate, put the soaked wolfberry as a garnish, and it is ready.
Golden dragon fish
Raw material:
2 dragonfish, 600 grams of potatoes, 600 grams of purple potatoes, 50 grams of seaweed, 1 egg, ginger slices, green onions, rice wine, salad dressing, flour, cornstarch, salt, salad oil
Production:
1. After the dragon fish is thawed naturally, it is cleaned and pickled with ginger slices, green onions, and rice wine in a pot, and the meat is cut into a puree, and salt and a little water are added to the pot, stirred until viscous, add cornstarch and mix well, pour it into the mold, steam it for 4~5 minutes, cut it into long strips after steaming, and set aside.
2. Peel the potatoes and purple potatoes and cut them into thin strips, fry them in an oil pan until crispy, remove them and drain the oil, crush them and set aside. Seaweed is crispy, crushed and set aside. Take an appropriate amount of flour and egg liquid, and mix it into a batter.
3. Wrap the cut dragon fish in batter, put it into the oil pan that is heated until it is three or four hot, fry it until it is crispy on the outside and cooked on the inside, and drain the oil. Then wrap it in salad dressing, and then wrap it in fried shredded potatoes, chopped seaweed, and fried purple sweet potato respectively to make three colors of fish sticks, put them in a small bowl, put them on the container, and garnish them slightly.
Overlord Bunny
This Jianghu rabbit dish is atmospheric, fragrant, the rabbit meat is fresh and tender, and the taste is spicy.
Raw material:
600 grams of fresh rabbit meat, 5 grams of pickled wild pepper, 10 grams of pickled ginger, 10 grams of pickled radish, 50 grams of green millet pepper, 50 grams of red millet pepper, 5 grams of garlic cloves, 10 grams of dried green peppercorns, 10 grams of dried red peppercorns, cooked white sesame seeds, salt, monosodium glutamate, chicken essence, pepper, corn starch, pepper sesame chicken juice, balsamic vinegar, pepper oil, vegetable oil
Production:
1. Change the fresh rabbit meat into small pieces of 2 cm square, drain the water after washing the blood, add a little salt and pepper to the basin and grasp it well, and pat it on the cornstarch for later use. In addition, the pickled radish, pickled ginger, and garlic cloves are respectively changed into small pieces, and the pickled wild pepper is cut into knots with an oblique knife, and the green millet pepper and red millet pepper are cut into 1 cm long segments, all of which are set aside.
2. Pour oil into the pot and boil until it is hot, put down the delicious rabbit pieces with oil, scoop it up and drain the oil.
3. Put a little vegetable oil into the net pot and heat it, stir-fry the pickled ginger pieces, garlic cloves, pickled wild pepper sections, and pickled radish pieces that have changed the knife, pour in the dry green peppercorns, dried red peppercorns, green millet pepper segments, and red millet pepper segments to fry until fragrant, and stir-fry the rabbit pieces that have slipped through the oil, during which they add monosodium glutamate, chicken essence, pepper powder, pepper and chicken juice, pour in a little balsamic vinegar and pepper oil before starting the pot, and put the rabbit meat into the container when it is cooked, sprinkle some cooked white sesame seeds, and it is ready.
The courtyard features eel
This dish is a dish that has been loved by guests in the courtyard for many years, with a click rate of 80% and an average of tens of thousands of catties of eels sold every year.
Raw material:
750 grams of potato slices and 50 grams of lotus root slices are killed now, celery festival, spicy season, pickled cowpea festival, pickled radish chopped, monosodium glutamate, chicken essence, spice powder, cooking wine, Sichuan pepper, chili noodles, ginger rice, garlic rice, pepper noodles, and spicy oil
Production:
1. Slaughter the eels (each weighing about 50 grams) one by one, remove the bones, open the pieces, and clean them for later use. Put potato slices and lotus root slices into the pot in another pot, and put a little celery knots in the pot after cooking.
2. Put the eel into a pot, put in the spicy season, pickled cowpea section, pickled radish, monosodium glutamate, chicken essence, spice powder, cooking wine, Sichuan pepper, chili noodles, ginger rice, garlic rice, pepper noodles, mix well and set aside.
3. Put the pot on the heat, put in 1500 grams of spicy oil and cook until it is 70% hot, take a container, scoop out half of the oil in the pot and set aside.
4. Leave half of the remaining oil in the pot, put in the prepared eel, stir quickly for 5 seconds, and pour into the basin with accessories. 5. Serve the eel quickly with the scooped oil, pour the oil on the eel in front of the guests, and blanch it before eating.
Description: This dish must be done in one go during operation, and guests are reminded to eat it as soon as possible after pouring hot oil to ensure the texture and taste of the eel.