Stewed enoki fish with matsutake mushroom and bamboo fungus
Ingredients: a large yellow croaker, 150 grams of chicken broth, 20 grams of bamboo sunflower.
Excipients: 10 grams of fresh matsutake mushrooms, 50 grams of egg whites, one cabbage gall bladder, two wolfberries.
Seasoning: 20 grams of salt, 10 grams of monosodium glutamate, 10 grams of corn starch.
Production:
1. Slaughter and wash the large yellow croaker, remove the skin and bones and take the meat;
2. Take a food processor, add yellow croaker meat, seasonings, egg whites, an appropriate amount of pure water, ice cubes, beat the fish meat with a food processor until it is gelatinous, put it into an extruded bag to squeeze out the shape of enoki mushrooms, put it in 80 degrees of water to cook, and set aside;
3. Put the bamboo sunflower and fresh matsutake mushroom into the well-flavored chicken soup, steam for 15 minutes, take out and set aside;
4. Add the prepared enoki minced fish, vegetable gallbladder and wolfberry to the soup and steam for two minutes.
Curry Emperor Baked Taishan Blue Crab with Garlic Baguette
Ingredients: Two Taishan blue crabs
Excipients: 10 slices of garlic baguette, 20 grams of fruit.
Seasoning: 50 grams of Thai yellow curry, 100 grams of coconut milk, 15 grams of pepper oil, 30 grams of butter, 6 grams of salt, 3 grams of sugar.
Production:
1. Slaughter and wash the blue crab, dip a little starch and fry it until it is mature and set aside;
2. Put butter and stir-fry the curry in the pot, add coconut milk to taste, fry the blue crab until it is ripe and burn it in the pot until it tastes, pour in pepper oil and put it on the plate, garnish with fruits, flowers and plants, and the production is completed.
3. Put the curry sauce in the pot into a container and serve it with garlic baguettes and blue crab.
Lion's head with spring bamboo shoots
Raw material:
1 kg of fat and lean four or five belly, 600 grams of tender spring bamboo shoots, 20 grams of blanched sweet peas. 80 grams of green onion and ginger water, 100 grams of egg white, 10 grams of salt, 5 grams of pepper, 50 grams of corn starch and cooking wine, 5 kg of chicken broth, Ingredient A (0.5 grams of salt, 1 gram of monosodium glutamate).
Production:
1. Peel the young spring shoots, blanch them in light salted water, drain them and cut them into small cubes.
2. Cut the pork into 0.5 cm square cubes, add egg white, salt, pepper, cooking wine, green onion and ginger water and mix well, beat repeatedly until strength, put in the diced bamboo shoots and continue to beat repeatedly until strength, and then put in corn starch for the last time and mix well and beat until strength to make a lion head with a diameter of 6 cm.
3. Add the chicken soup to the pot and cook until warm, put the lion's head into the pot and simmer for 3 hours.
4. Take 1 lion's head and put it into a glass bowl, add the chicken soup, add the blanched sweet peas, and then you can go.
One green and two white
Ingredients: Jiangsu Rugao white radish, Tianjin Shawo radish, homemade thick chicken soup.
Production:
1. Shape the white radish and Shawo radish with molds respectively, blanch them in a simmer and put them into the homemade thick chicken soup, simmer them until they taste good, and then shape them out of the pot.
Spicy chicken
Raw material:
1 fresh chicken, 250ml of oil, 1 piece of ginger, 5 garlic cloves, 1 handful of dried chili peppers, 2 spoons of light soy sauce, 2 spoons of Sichuan peppercorns, 2 spoons of dark soy sauce, 2 spoons of sugar, appropriate amount of white sesame seeds.
Production:
1. Wash the chickens, cut them all into small pieces for later use, pay attention to when cutting chicken wings and chicken thighs, you can use the back of the knife to loosen the chicken bones, and then cut them, so that they are better cut.
2. Cut the prepared ginger and garlic into slices, and the dried chili peppers can be cut into small pieces of about 1cm for later use.
3. Stir-fry the chicken in oil in a hot pan, stir-fry for 1 minute, then add the ginger slices, then continue to stir-fry for 1 minute, add the garlic slices to stir-fry the fragrance.
4. Put 2 spoons of light soy sauce, continue to stir-fry for 3 minutes, and then add a little dark soy sauce to color.
5. Stir-fry evenly, sprinkle some peppercorns, stir-fry for about 1 minute, then put the prepared dried chili peppers, stir-fry until the dried chili peppers are red and bright, then put 2 tablespoons of sugar, stir-fry well and turn off the heat.
6. Remove the fried spicy chicken with a colander, drain the oil, and put it on a plate. Sprinkle with white sesame seeds.
Pepper hemp cowboy bones
Raw material:
500 grams of snowflake cowboy bones, 2 shallots, 2 garlic cloves, 3 chives, 6 dried chilies, 2 teaspoons of dried Sichuan peppercorns, 2 green peppers, 1 teaspoon of black pepper, 1/2 teaspoon of sea salt, 1/2 teaspoon of sugar, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 tablespoon of Huadiao, shredded red pepper (optional), 3 chives, appropriate amount of cooking oil, 1 teaspoon of Sichuan pepper oil and other ingredients.
Production:
1. Snowflake cowboy bones are thawed naturally at room temperature or refrigerated overnight, and after thawing, use kitchen paper to absorb the moisture. In the middle of the cowboy bones, cut the boneless area, divide it into small pieces, sprinkle pepper on both sides, and marinate with 2 teaspoons of sea salt, about 30 minutes. Finely chop the shallots and garlic, cut the white part of the chives into small pieces, cut the green part of the green onion into small rings, remove the seeds of 1 green pepper and cut it into diamond shapes or cubes, cut 1 green pepper into fine cubes, and cut the dried chili pepper into thin strips. Prepare 2 teaspoons of dried Sichuan peppercorns, soak them in water and rinse them and drain the water.
2. Pour cooking oil into the pot, do not pass the bottom of the pot, burn until it is hot, add 1 teaspoon of drained peppercorns, fry slowly over low heat, remove when the peppercorns are crispy, and then crush them for later use.
3. Add the diced green pepper and green onion rings to the bowl, then add 1 teaspoon of edible salt and stir well. Add about 40ml of hot pepper oil, and then add an appropriate amount of crushed peppercorns.
4. Sit in a pot, burn until it is hot, add 3 tablespoons of cooking oil, put in the marinated snowflake cowboy bones, fry on both sides of medium heat for about 2 minutes, pay attention to turning over, until seven or eight minutes cooked, and then stand up and fry, and seal the edges.
5. In another pot, add 1 tablespoon of cooking oil, cook until about 50% hot, add the white section of green onion, shredded shallots, dried chili, garlic slices, and chopped peppercorns, and stir-fry until fragrant. Then add 1 tablespoon of Huadiao to make a pot. Stir up the pot again, add 1 teaspoon of cooking oil and boil until four or five are hot, stir-fry chives and white shallots, shredded shallots, dried chilies, garlic slices, and chopped peppercorns, then add 1 tablespoon of Huadiao to cook in the pot, pour in the cowboy bones, stir-fry a few times, add flavor out of the pot, put it on the plate, garnish with Sichuan-style pepper sesame sauce to enhance the flavor, and put some dried red pepper shreds for decoration.
Chen hoof flower
Raw materials (mass production) :
250 kg of pig's trotters, 25 liters of old chicken broth, 50 grams of chili pepper, 20 grams of red pepper, 120 grams of angelica, 500 grams of star anise, 300 grams of kaempfera, 200 grams of bay leaves, 100 grams of cinnamon, 30 grams of cloves, 50 grams of fennel, 50 grams of white cardamom, 150 grams of tangerine peel, 30 grams of ginger, 500 grams of old ginger, 300 grams of salt, 150 grams of monosodium glutamate, 100 grams of chicken essence, 200 grams of rock sugar, 250 ml of small Mianjiu, appropriate amount of spice dipping sauce
Production:
1. Boil the cleaned pig's trotters in boiling water, take them out and clean them.
2. Put the old chicken soup, chili, red pepper, angelica, star anise, kaempfera, bay leaves, cinnamon, cloves, fennel, white cardamom, tangerine peel, ginger, ginger, salt, monosodium glutamate, chicken essence, rock sugar, and small Mianqu wine into the brine pot, bring to a boil over high heat, and beat off the foam. Then put in the pig's trotters, turn to low heat and simmer, keep the braised soup slightly open, and marinate for 2 hours.
3. After the pig's trotters are marinated, change the pig's trotters to a knife and put them on a plate, and serve them with spiced dipping sauce. To maintain the temperature, choose a heated container.
Roast pepper beef in a stone pot
Raw material:
300 grams of beef tenderloin, 100 grams of green pepper, 150 grams of bean curd, 1 egg white, coriander leaves, ginger and onion juice, ginger rice, garlic, salt, cooking wine, monosodium glutamate, chicken juice, oyster sauce, pepper, dark soy sauce, water starch, powder, fresh soup, rapeseed oil
Production:
1. Cut the beef tenderloin into thin slices, mix well with egg white, ginger and onion juice, salt, cooking wine, monosodium glutamate, oyster sauce, pepper, dark soy sauce, water starch and food powder. In addition, put the green pepper on the charcoal fire to burn the roasted pepper, take it out and chop. Break the bean curd into large pieces, put it into a pot of boiling water with salt and boil it thoroughly, drain it and put it in a hot stone pot to cushion the bottom.
2. Boil rapeseed oil in a net pot until it is hot, fry loose seeds with beef slices, add ginger rice, garlic rice, and roasted pepper to stir-fry to taste, and then mix with an appropriate amount of fresh soup, add salt, monosodium glutamate, chicken juice, oyster sauce, pepper, and dark soy sauce to burn into the flavor, thicken with water starch, put it out of the pot and put it into a stone pot with bean curd, and garnish with coriander leaves.