Spicy hoof flowers
Raw material:
1 pig's trotter (about 400 grams), 50 grams of potato chips, 20 grams of celery, 20 grams of shredded onion, 10 grams of green pepper section, 10 grams of millet pepper section, 5 grams of dried chili pepper section, 2 grams of Sichuan pepper, 1 pot of brine, ginger slices, garlic slices, salt, cooking wine, monosodium glutamate, chicken essence, chili noodles, cumin powder, sesame oil, cooked vegetable oil
Production:
1. Treat the pig's trotters, put them in a basin of warm water to scrape and wash them, boil them in a pot of boiling water, boil them in a brine pot until they are soft and ripe, drain them, and then put them into a hot oil pan and fry them until the skin is golden and crispy, take them out, drain the oil and cut them into pieces. In addition, put the potato slices into the hot oil pan and fry them, remove them and drain the oil.
2. Leave the bottom oil in the pot, put in ginger slices, garlic slices, dried chili peppers, Sichuan pepper, green pepper sections, millet pepper sections and fry until fragrant, add chili noodles and cumin powder and fry well, then cook cooking wine and a small amount of brine, put in fried pig's trotters, potato slices, celery sections, onion shreds, add salt, monosodium glutamate, chicken essence and stir-fry evenly, pour sesame oil and stir evenly, first put the potato slices at the bottom, and then put the pig's trotters to reduce them into the shape of pig's trotters, cover with other ingredients, and it is ready.
Pepper sesame chicken
Raw material:
1 hen (about 2000 grams), 5 grams of red pepper, 5 grams of green pepper, 10 grams of new generation of dried chili peppers, 25 liters of broth, 400 ml of Huadiao wine, 150 ml of soy sauce, 2 bottles of Guangdong rice wine, 2 bottles of spicy fresh sauce, 50 grams of salt-baked chicken material, 50 grams of sand ginger powder, 300 grams of sugar, 5 grams of monosodium glutamate, 100 grams of salt, 200 grams of green onion and ginger, 300 grams of cooked chicken fat, 1 package of braised soup
Production:
1. Put the broth, Huadiao wine, soy sauce, Guangdong rice wine, spicy fresh dew, salt-baked chicken stock, sand ginger powder, sugar, monosodium glutamate, salt, green onion, ginger, cooked chicken fat in the barrel, boil over high heat, turn to medium heat and boil for 10 minutes, then put in the braised soup packet, and boil into sesame pepper braised soup.
2. Clean the hen, fry the red pepper, green pepper, and a new generation of dried pepper into the pot, stuff it into the belly of the chicken, and then put the whole chicken into the boiling soup, boil for 30 minutes, turn off the heat, and soak for 1 hour to take out the pieces and put them on the plate.
Description: The braised soup contains 150 grams of red pepper, 600 grams of green pepper, 200 grams of fresh pepper, 40 grams of kaempfera, 10 grams of bay leaves, 60 grams of angelica, 10 grams of white cardamom, 20 grams of star anise, 50 grams of yellow gardenia, and 100 grams of dried chili pepper.
Qionghai waterkin fish head soup
Raw material:
400 grams of homemade chaise eggs, 200 grams of loofah, 30 grams of small shiitake mushrooms, 30 grams of seafood mushrooms, 50 grams of fresh bean paste, ginger slices, green onions, salt, chicken essence, monosodium glutamate, pepper, water starch, thick soup, and chicken fat
Production:
1. Peel the loofah and cut it into large strips, remove the stems of the small shiitake mushrooms and cut them into slices, and cut the seafood mushrooms into 5 cm long segments.
2. Heat the chicken fat in the pot, stir-fry the ginger slices and green onions, add the thick soup to boil, put in the loofah strips, small mushroom slices, seafood mushroom segments, fresh bean paste and cook, make homemade concubine eggs, add salt, chicken essence, monosodium glutamate, pepper and burn into the flavor, hook the thin thickener with water starch, and put it in the pot.
Description: Homemade chaise eggs are made by adding egg liquid with soy milk and chopped bean paste, pouring it into a flat plate and steaming it into a cake-like shape, taking it out and changing the knife into strips, and then going into a hot oil pan to fry until the surface is golden and foamy, and then take it out and drain the oil.
Steamy crispy sausages
Raw material:
500 grams of crispy pork sausage, 50 grams of garlic sprouts, 50 grams of celery, 20 grams of green millet pepper segments, 10 grams of small fungus, 10 grams of green peppercorns, 10 grams of pickled pepper sections, 50 grams of pickled millet pepper sections, 50 grams of pickled small turmeric, 2 grams of chicken essence, 5 grams of sugar, 5 ml of spicy fresh sauce, 20 ml of beer, 5 ml of sesame oil, 15 ml of pepper oil, green onions, garlic, cooking wine, lard, rapeseed oil
Production:
1. Clean the crispy sausage of the pig, cut it into sections, put it in a pot with cooking wine, remove and drain. Cut the garlic sprouts and celery into sections.
2. Put rapeseed oil and lard in a clean pot and heat it, add garlic, pickled millet pepper section, pickled small turmeric pieces, pickled pepper section, green millet pepper segment, green pepper section and stir-fry until fragrant, then put in crispy intestine section, garlic sprout section, celery segment, small fungus, green onion section and stir-fry, then cook in beer, add chicken essence, sugar, spicy fresh dew, pour in sesame oil and pepper oil and stir evenly, get out of the pot and put it on a plate.
Sauerkraut stewed with three-color gluten
Raw material:
100 grams of homemade three-color gluten, 50 grams of pickled cabbage slices, 10 grams of ginger slices, 20 grams of green onions, salt, pepper, chicken essence, monosodium glutamate, water starch, fresh soup, and chicken fat
Production:
1. Heat the chicken fat in the pot, soak the sauerkraut slices, ginger slices, and green onion sections and fry until fragrant, mix in the fresh soup and boil, put in the three-color gluten, add salt, pepper, chicken essence and monosodium glutamate to stew into the flavor, hook the thin thick with water lake powder, and put it in the pot.
Description: Three-color gluten is made of corn starch, flour, flour, glutinous rice flour with egg white, salad oil mixed into a thick paste, put into a piping bag and squeezed into a pot of boiling water to blanch, take out and cool it. Note that red gluten and noodles also need to be added with red dragon juice, and green gluten with spinach juice.
Yam turtle
Raw material:
2000 grams of large soft-shelled turtle, 500 grams of iron stick yam, 30 grams of June fragrant bean paste, 50 grams of (Huoba) beans, 20 grams of green onions, 20 grams of ginger slices, 20 grams of garlic, 2 liters of fresh soup, 2 grams of chicken essence, 5 grams of sugar, Wuchang rice, chopped green onions, chicken fat, and rapeseed oil
Production:
1. Clean the large soft-shelled turtle in the initial processing, cut it into even pieces, put it into a pot of boiling water, pour out and drain the water. Peel and cut the yam into knots.
2. Heat a little oil in a pot, add the boiled soft-shelled turtle pieces, green onions, garlic and ginger slices and stir-fry until the water is dry, then remove from the pot and set aside.
3. Add chicken fat to heat in another pot, add June fragrant bean paste, (Huoba) (Huoba) beans and stir-fry until fragrant, mix in fresh soup, add fried soft-shelled turtle pieces, add chicken essence and sugar, bring to a boil over high heat and turn to low heat, add iron stick yam festival and simmer until (Huoba) glutinous, put it into a clay pot, sprinkle green onions, and serve with Wuchang rice.
Delicious frog casserole
Raw material:
400 grams of beautiful frogs, 100 grams of green and red bell bell rings, 50 grams of chopped Huoxiang, ginger slices, green onions, ginger rice, garlic, chopped green onions, shredded green onions, oyster sauce, Yipin fresh soy sauce, bean paste, chili sauce, salt, cooking wine, dark soy sauce, white vinegar, chicken powder, sesame oil, salad oil
Production:
1. After the frog is slaughtered and cleaned, cut it into small pieces, add ginger slices, green onions and cooking wine to marinate for 10 minutes, then add oyster sauce and a fresh soy sauce and mix well, go down to the hot oil pan and then pour it out and drain the oil.
2. Leave the bottom oil in the pot, first add bean paste, chili sauce, ginger rice and garlic and stir-fry until fragrant, then pour in the smooth frog pieces and green and red beauty pepper rings, add salt, chicken powder, dark soy sauce, white vinegar and sesame oil to taste while stir-frying, and finally sprinkle in the chopped Huoxiang and stir-fry well, put it into a hot clay pot, sprinkle some chopped green onions and shredded green onions.
Crazy Hemp Fish
Raw material:
650 grams of pangasius, 300 grams of green bamboo shoots, 50 grams of dried green peppercorns, 10 grams of ginger rice, 20 grams of pepper sesame chicken juice, 10 grams of salt, 10 grams of egg white, 10 grams of corn starch, 750 ml of fresh soup, chicken essence, and vegetable oil
Production:
1. Change the pangasius into 0.2 cm thick slices, add salt and egg white, add corn starch and grasp well. Cut the green shoots into slices, drain them after passing through the water, and put them in a basin to cushion the bottom.
2. Put a little vegetable oil in the pot and heat it, add ginger rice and stir-fry until fragrant, then mix in the fresh soup and boil, add chicken essence, salt, pepper and chicken juice, and then put in the delicious pangasius fillets to cook, pour them into a basin with green bamboo shoot slices, pour them with fragrant dried green peppercorns, and serve on the table.