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Intense and fresh ~ carefully cooked with a variety of flavors
Pickled cowpea crispy crucian carp
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raw material:
10 crucian carp (about 500 grams) 100 grams of pickled cowpea 10 grams of dried chili, 10 grams of salt, ginger and shallot water, cooking wine, pepper, monosodium glutamate, sugar, spicy fresh sauce, salad oil
Method:
1. Slaughter the crucian carp to clean, first cut it in half one by one, then chop it into small pieces, add salt, ginger and shallot water, cooking wine, pepper, monosodium glutamate, sugar and spicy fresh sauce after potting, mix well and marinate for 1 hour. Cut the pickled cowpeas into small pieces.
2. Heat salad oil in a pan until it is 60%, add crucian carp pieces and fry until golden and crispy, drain the oil and set aside.
3. Leave the bottom oil in the pot, first add the dried chili peppers to simmer, then fry the cowpea beans until fragrant, then pour in the fried crucian carp pieces and stir-fry for a while, out of the pot and plate.
Overlord Spicy Double Crisp
Pork loin 200 grams of sturgeon belly 150 grams of silver sprouts 100 grams of dried chili festival 50 grams of peppercorns 10 grams of green onions, coriander, salt, ginger and shallot water, cooking wine, spicy sauce, old dry mother tempeh sauce, oyster sauce, monosodium glutamate, chicken powder, paprika, pepper powder, wet corn starch, salad oil each appropriate amount
1. Clean the pork loin, cut into a lychee flower knife, add salt, cooking wine, ginger and shallot water and wet corn starch and mix well, marinate and set aside. Rinse the sturgeon belly, drain and add the spicy sauce, lao dry mom tempeh sauce, oyster sauce, monosodium glutamate, chicken powder, paprika and pepper powder together, mix well, marinate for 10 minutes and set aside.
2. Put salad oil in the pot, burn until it is 60% hot, put in the dried pepper festival and dried peppercorns, after simmering, the pork loin and sturgeon belly quickly burst until it is broken, then fry the silver buds, salt and MSG evenly, put it into a wooden basin, and finally sprinkle the green onion and garnish with coriander.
,, back to the pot of fish
1 piece of rouge (about 750 grams) Green and red pepper pieces 30 grams of garlic seedlings 10 grams of puff pasta 5 grams of bean paste, salt, pepper, cooking wine, soy sauce, sugar, monosodium glutamate, crisp fried powder, red amaranth starch, sesame oil, vegetable oil each appropriate amount of chopped coriander
1. Slaughter the rouge fish to clean up, slice the fish bones and then add cooking wine, salt, pepper to marinate, then pour a little crispy fried powder, fry in the frying pan and set the shape, then fish it out and put it on the plate for decoration.
2. Take the net fish meat into slices, add salt, cooking wine and pepper to taste, then mix well with the appropriate amount of red amaranth starch, and wait until the frying pan is crispy, pour out the oil.
3. Put the oil in the net pot, first put down the bean paste, green and red pepper pieces, garlic sprouts and crisp tempeh, stir-fry and then pour in the fried fish fillets, add sugar, monosodium glutamate and soy sauce and stir-fry well, slightly season and drizzle with sesame oil, sprinkle a little chopped coriander on the plate and serve.
Spicy plaid meat
1. Cut the pork neck into cubes, add salt, peanut butter, garlic water, monosodium glutamate, sugar and corn starch, mix well, marinate and set aside.
2. Heat salad oil in a pan until it is 60% hot, fry the diced pork until golden brown, pour it out and drain the oil. Leave the bottom oil in the pot, stir-fry the dried chili peppers and green peppercorns to make the aroma, pour in the diced pork and stir-fry at the same time, add MSG and alcoholic peanuts, and stir-fry well together to get out of the pot and plate.
Spicy mouth blessing frog
2 bullfrogs (about 400 grams) Green shoot slices 200 grams of water hair black fungus 50 grams of dried chili knots 20 grams of dried green peppercorns 15 grams of bean paste, minced pickled peppers, hot pot base 10 grams of green onions, salt, cooking wine, pepper, monosodium glutamate, chicken powder, spicy fresh sauce, fresh soup, salad oil each appropriate amount
1. Slaughter the bullfrogs, chop them into small pieces, add salt, monosodium glutamate and cooking wine, mix well, and marinate for 10 minutes. Put the green shoot slices and black fungus into a pot of boiling water and put them into the bottom of the plate.
2. Put salad oil in the pot to heat, sauté the watercress sauce first, then add the minced pickled peppercorns, dried green peppercorns and hot pot base, wait for low heat and slow fry until the oil is red and shiny, mix the fresh soup and add the frog meat to cook, during which spicy fresh sauce, chicken powder, monosodium glutamate and pepper are seasoned, and when the frog meat is just cooked, put it into the plate with green shoot slices and black fungus, pour in the dried pepper knots and dried green peppercorns that are simmered in hot oil, and finally sprinkle the green onions.
Soy sauce consumed fish
1. Clean the drainage fish, add salt, pepper, peppercorns, dried chili knots, ginger slices, green onions and cooking wine together, mix well, marinate for 2 hours, put into a 60% hot oil pan, fry until the appearance is golden, fish out and set aside.
2. Leave a little bottom oil in the pot, add ginger slices, garlic slices, star anise, fragrant leaves, pickled pepper knots and Yangjiang tempeh and stir-fry incense, mix chicken soup and add oyster sauce, monosodium glutamate, chicken essence, pepper and chicken rice old soy sauce to adjust the taste and color, and then consume the fish, heat it low until the oil juice is dry, pick out the consumable fish and plate it, and finally scoop the tempeh.
Note: The amount of soup should be submerged in the consumed fish.
Crispy fried rice wine
1. Pour the mash into a pot of water, add sugar to boil, hook the wet corn starch into a paste, pour it into a tray smeared with oil, let it cool naturally, and then put it in the freezer to freeze into the initial blank.
2. Take out the frozen initial blank and cut it into strips, wrap it evenly in a crisp paste, put it into a 50% hot oil pan, fry until the appearance is golden, drain the plate, and finally serve it with condensed milk.
Rose duck tongue
Duck tongue 500 grams of French fries 100 grams of green and red pepper grains 20 grams of onion grains 10 grams of vegetable ingredients (red pepper pieces, onion pieces, carrot slices, coriander stalks, celery festivals), salt, cooking wine, monosodium glutamate, pepper, garlic powder, spicy fresh sauce, beautiful fresh soy sauce, salad oil each appropriate amount of rose petals
1. After the duck tongue is cleaned, the pot is added to the vegetable ingredients and cooking wine, marinated for a period of time, then picked out, add salt, monosodium glutamate and garlic powder and marinate for use.
2. Heat salad oil in a pan until it is 60%, fry the marinated duck tongue until golden brown, pour it out and drain the oil.
3. Leave the bottom oil in the pot, add green and red pepper grains and onion grains and stir-fry until fragrant, then fry the duck tongue, spicy fresh sauce, beautiful fresh soy sauce and pepper, and put it on a plate with French fries and rose petals.
Tender rabbit
1. Take the rabbit meat and chop it into cubes, add salt, ginger and shallot juice, cooking wine and wet corn starch and mix well, then marinate and set aside.
2. Heat salad oil in a pot until it is 60% hot, then drain the rabbit meat until it is just cooked.
3. Leave the bottom oil in the pot, under the bubble cowpea festival, pickled ginger rice, garlic rice, pickled pepper and green and red pepper rings first stir-fried excellent, and then put in the rabbit diced stir-fry, during which add MONOS, chicken essence and beautiful fresh soy sauce seasoning, etc. with wet corn starch to outline the thin mustard, sprinkle in the chopped herbs, out of the pot and plate it is good.
Pepper soil eel
1. Slaughter the fresh eel, cut it into long strips, and fry it in a pan of hot oil. Put the potato chips and water fungus in a pot of boiling water with oil and salt and cook them, put them in a bowl and set aside.
2. Put a little oil in the pot and heat it, put in the millet spicy, pickled ginger slices, pickled garlic slices and pickled pepper and stir-fry until fragrant, mix chicken broth and add salt, monosodium glutamate and pepper to taste, wait until the eel is cooked until just cooked, out of the pot in a bowl with a base, sprinkle with chives and scoop in the dried green peppercorns simmered in hot oil.
Bean paste crispy steak
1. Steam the soaked glutinous rice in a basket until soft and cooked, take it out and put it on a board, and beat it with a wooden stick to form a stick.
2. Use a rolling stick to roll out the rice dumplings into two thin slices of equal size, sandwich a layer of bean paste filling in the middle, and then put it into the freezer to freeze it, and then take it out and cut it into strips, that is, it becomes a bean paste crispy row of raw blanks.
3. Heat the salad oil in the pan until it is 50% hot, drag the bean paste crispy raw blank with egg and bean flour and wrap it in a layer of coconut paste, fry it in oil until it is golden brown, drain the oil and serve it on the plate.
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