Hanging pot skewers shabu-shabu
Sales Features:
This dish is similar to Sichuan's skewer pot, and is a spicy and popular dish. After the tripe is pre-cooked, it mainly relies on spicy base and two soups to taste, which can be made into a cold pot or heated on the table.
Cutting board 450 grams of fresh tripe cleaned, put into a pressure cooker with 500 grams of water and pressed until seven ripe, take out and cool, cut into slices, skewered with bamboo skewers.
1. Walk the dish
Heat the pan with salad oil until 60% heat, add 8 grams of minced ginger, minced garlic and minced green onion, add 6 grams of bean paste, 50 grams of homemade spicy base, 5 grams of salt, monosodium glutamate and chili noodles, 10 grams of chicken essence and stir-fry, add 800 grams of two soups to the boil, beat off the foam and residue, add 7 grams of pepper oil and mix well to make a shabu soup.
Place the pressed tripe in a hanging pot, pour in the prepared shabu soup and sprinkle 5 grams of minced chives to serve.
2. Homemade spicy base
Add 2 kg of vegetable oil, 500 g of butter to 50% heat, add 100 g of green onion, 30 g of ginger slices, 70 g of chives until the green onion is golden brown, fish out the residue, add 80 g of shallots, 40 g of ginger slices, 100 g of garlic, 20 g of rock sugar and stir-fry well, until all the rock sugar melts, add 600 g of red oil bean paste, 20 g of peppercorns, 100 g of paprika, 80 g of concentrated base of 35 brands of Chongqing hot pot and stir-fry for 2 minutes, add spice packets (cumin, star anise, grass and fruits 5 g each, sand ginger, Cinnamon, fragrant leaves, spirit grass, row grass, white cardamom, sand kernels 4 grams each, 1 monk fruit, 3 grams of southern ginger, 2 grams of cloves) stir-fry for 1 minute, then add 200 grams of dried peppercorns and fry for 3 minutes, pour into the red star two pot 40 grams and stir well, then fry for another 4 minutes.
Rare fungus buckle three wires
raw material:
Jinhua ham 200 grams, pork sit buttocks, winter shoots, chicken breast 100 grams each, fresh matsutake mushroom 50 grams, a good mushroom, pea seedlings 5 grams
seasoning:
Salt 8 g, clear broth 500 g
make:
1, pork sit buttocks, ham, winter shoots, chicken breast respectively boiled in water, and cut into 10 cm long filaments; matsutake mushrooms are also cut into thin strips;
2, take a round bowl, put the mushrooms at the bottom of the small bowl, and then divide the ham shreds into three equal parts, place them in the bowl at intervals, place the bamboo shoot shreds, chicken breast shreds and sitting buttocks shreds in the middle of each equal portion of the ham shreds, and finally put the shredded matsutake mushrooms into the center of the bowl, pour the soup, steam for 15 minutes on high heat, and then take out the raw materials into the soup bowl;
3: Bring the broth to a boil in a pot, season with salt, add the pea sprouts, pour into the soup bowl.
Spicy dried pot pork ribs
Pork ribs, lotus root, enoki mushrooms, onions, red peppers, green peppers, celery, garlic, ginger, tempeh, dried chili peppers, peppercorns, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, water starch, salt, pepper oil, chicken essence, cumin powder
1: Cut the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 10 minutes.
2, in the oil pan, 180 degrees of fried ribs, fried until the ribs 8 mature, the surface into a burnt yellow.
3: Slice the lotus root, cut the green and red peppers and onion into pieces, cut the celery into sections, and crush the ginger and garlic with a knife.
4: Stir-fry ginger and garlic in a pot, dried chili peppers, peppercorns, fragrant leaves, cinnamon, star anise, tempeh.
5: After stir-frying, first add the lotus slices and stir-fry, after the lotus slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir-fry appropriately in the middle.
6: When the vegetarian dish is about to be cooked, add soy sauce, pepper oil, salt and chicken essence to taste.
Vinegar pepper cinnamon fish
【Features】
The soup is tender, salty and sour, light and appetizing.
1000 grams of laurel fish. 25 grams of coriander segments, 25 grams of green onion segments. 10 grams of shredded green onion, 5 grams of peppercorns, 5 grams of white pepper, 100 grams of clear soup, 20 grams of rice wine, 4 grams of refined salt, 40 grams of vinegar, 10 grams of ginger, 100 grams of cooked lard.
1, cinnamon fish scraping and cleaning scales, digging out the gills, taking out the internal organs from the gills, rinsed, slightly blanched with boiling water, and then put into cool water, scraped the black skin, with a knife on both sides of the fish every 2 cm cut cross flower knife, put into boiling water for a end.
2: When the cooked lard is added in the wok and the medium heat is 50% hot (about 110 ° C), add the green onion, ginger slices, peppercorns, white pepper, fry out the aroma, add the clear soup, shao wine, fine salt, boil the cinnamon fish, cook for 15 minutes, add vinegar, remove the green onion, ginger, peppercorns, pepper.
3: Put into a large soup bowl and sprinkle with coriander, shredded green onion and pepper.
Braised lion's head
raw material:
500 grams of minced pork, 50 grams of rapeseed, 25 grams of carrots, 1 chives, 1 small piece of ginger, starch to taste.
seasoning:
60 g cooking oil, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp pepper.
make:
1． Wash and chop the green onion and ginger, wash the rapeseed, and wash and shred the carrots.
2． Mix the pork filling with shallots, minced ginger, starch, pepper and soy sauce and beat until it is elastic to make meatballs of the same size.
3． Heat half a pan of oil and fry the meatballs in a frying pan until golden brown.
4． Leave a little cooking oil in the wok, slightly fry the rapeseed and shredded carrots, then pour the fried meatballs in, and add soy sauce, water, cooking wine and burn together, simmer for more than 10 minutes on medium heat until cooked thoroughly, hook with water starch, and pour oil on the plate.
Features: fat and lean suitable, meat overflowing.
Tips: When chopping meat filling, refer to the principle of "three points fat, seven points thin".
Crispy yellow croaker
About 150 grams of wild yellow croaker from the East China Sea, green onion, ginger, salt, homemade crispy fried paste, Northeast soybean oil.
1: Use the knife-turned yellow croaker with green onion, ginger, salt and marinate for 30 minutes to dry the water, wrap it in crisp and fry it in a frying pan and fry it on the outside and tender inside.
Features: beautiful shape, tender outside and tender inside, delicious taste.
Randu black fungus stir-fried tape
100 grams of Guangdong kale, 200 grams of Australian snow white ribbons, 50 grams of garlic, 20 grams of red pepper, 40 grams of black truffle, oil, salt, sugar, corn starch to taste
1: Wash The Guangdong kale, select the leaves, cut into small pieces and set aside.
2: Bring seeds to ice, slightly marinate with salt, sugar and corn starch.
3: Slice black truffle and garlic, wash the red pepper, cut into corners and set aside.
4: First, cook the kale in oil and brine, and fry the tape until golden brown.
5: Stir-fry the pesto slices and black truffle slices in oil, add red pepper and kale and stir-fry, season and stir-fry. Discharge is ready in the dish.
Dry pot fat intestines
1000 g fat sausage, 1 onion, red pepper, lettuce leaves, green onion, ginger, garlic, coriander, tempeh, salt, dark soy sauce, cooking wine, peppercorns, cinnamon, fragrant leaves
1. Wash the fat intestines repeatedly with coarse salt and flour, and remove the intestinal oil until there is no mucus on the fat intestines.
2: Pour water into the pressure cooker, pour in the washed fat intestines, add salt, cooking wine, soy sauce, large ingredients, peppercorns, cinnamon, fragrant leaves, and press for 13 minutes after breathing.
3: Fish out the boiled fat sausage, rinse it with water, slice it with a knife and set aside.
4: Cut the onion, red pepper, shallot, ginger, garlic and coriander and set aside.
5: Fill the pot with oil, sauté the tempeh, pour in the fat sausage and red pepper, green onion, ginger, garlic and coriander and stir-fry for a while.
6: Spread the lettuce leaves in an alcohol pot, put an onion on the bottom of the pot, pour in the sautéed fat intestines, light the fire and stew while eating.