Dip in Gong's spicy chicken
Taste type:
The spicy flavor is prominent, and the aftertaste is long.
Raw material:
A chicken (net weight of about 1 kg), 100 grams of scallion oil, 50 grams of lard, 500 grams of glutinous spicy seeds, 200 grams of paste spicy seeds.
Flavouring:
5 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken broth mix, 10 grams of light soy sauce, 10 grams of spice powder, 20 grams of minced garlic, 100 grams of broth.
Spice powder formula:
Yunnan "Jiafude" grass fruit powder 10 grams.
糍粑辣子:
It is soaked in dried red pepper and swelled in water, and then pounded together with ginger and garlic to form a paste, like glutinous rice cakes.
Paste spicy:
Dried red peppers are sautéed in a dry pan with salt until fragrant, or directly in the oven to bake.
Directions:
1. Chop the whole chicken into pieces the size of your index finger and set aside.
2. On the pot on the fire, add scallion oil and lard, when it is hot, fry the spicy seeds, paste spicy seeds, minced garlic and spice powder until fragrant, pour in the chicken pieces, add light soy sauce and stir-fry evenly, add salt, broth and pot lid and simmer for a quarter of an hour, and add monosodium glutamate and chicken powder when out of the pot.
荷塘醉月色
Raw material:
1 pike crab, 100 grams of razor clams, 100 grams of flower nails, 100 grams of mussels, 100 grams of snails, 4 prawns, 3 asparagus, 3 hand-peeled bamboo shoots, 150 grams of fish fillet, 50 grams of water chestnut, 150 grams of pork fat, green onions, onions, carrots, fresh green peppercorns, shallots, garlic, salt, monosodium glutamate, ginger, rattan pepper oil, and mustard.
Method:
1. Put the washed green onions, onions, carrots, garlic, fresh green peppercorns, and shallots into the wall breaker, add water and whip into vegetable juice.
2. Put the fish fillet, water chestnut and pork fat into the bottom of the plate after cooking. Barracuda crabs, razor clams, flower nails, mussels, snails, prawns, asparagus, and hand-peeled bamboo shoots are cleaned and cooked respectively, and placed on them. Add salt, monosodium glutamate, ginger, rattan pepper oil, and mustard to taste the whipped vegetable juice and pour it into a plate.
Osmanthus glutinous rice lotus
Ingredients:
1000 grams of lotus root.
Distribution:
280 grams of rock sugar, 200 grams of yellow slices, 50 grams of dried jujubes, an appropriate amount of glutinous rice, and an appropriate amount of sugar osmanthus.
Method:
1. Whether the lotus root is seven holes or nine holes, you must choose the thick and short ones, not the slender ones, because the thick and short ones will be faced, and the complete lotus root must be selected. Beat the lotus root to remove the outer skin, clean it, cut off the thin head on one side to make a cover, leave about 2 cm long, cut it well, and set aside.
2. There are two ways to pour lotus root into glutinous rice:
(1), directly pour the dry glutinous rice into the lotus root, if it is to fill the dry glutinous rice, pay attention, fill about 2/3 of it, you must leave enough space for the glutinous rice to rise. Fill it with a toothpick and cover the cut thin end, then soak the lotus root in water overnight or within 24 hours, and set aside.
(2) Soak an appropriate amount of glutinous rice with water overnight in advance, seal it with a toothpick after soaking, and set aside.
3. Put the lotus root into the pot, add enough water, the water should submerge the lotus root for at least 10 cm or more, and then put in 280 grams of rock sugar, 200 grams of yellow tablet sugar, 50 grams of dried jujube (split from the middle), simmer for about 2.5-3 hours after boiling, and be able to easily penetrate with bamboo skewers. Then reduce the juice on high heat, and take it out after the surface of the lotus root is thick and colored.
4. After the cooked lotus root is slightly cooled, slice it and put it on a plate, take an appropriate amount of soup for boiling lotus root, add an appropriate amount of sugar osmanthus and mix thoroughly, pour the soup on the lotus root slices and eat.