Dried pan pork ribs spicy crab
raw material:
400 grams of pork ribs, 1 prince crab (weighs about 650 grams).
seasoning:
Sichuan-style red brine 5 grams, corn starch 80 grams, salad oil 1 kg (about 50 grams), ingredient A (6 grams each of pickled ginger and shallots, 150 grams of spicy base, 100 grams of lantern pepper), ingredient B (400 grams of spicy oil, 10 grams of flower carving wine, 300 grams of broth, 5 grams of salt, 6 grams of Hesheng monosodium glutamate, 3 grams of Hesheng chicken powder), 2 grams of cooked sesame seeds.
Recipes and processes for the simmering of chili oil:
Put 5 kg of salad oil in the pot, when it is heated to 60% or 70%, add 500 grams of green onion, 500 grams of ginger, 300 grams of dried shallots, 300 grams of coriander stalks, 200 grams of celery, 100 grams of carrots, 3 green peppercorns, sauté the incense on a low heat, sizzle and then cool the oil, add 1 kg of Pixian watercress sauce, 600 grams of pickled pepper sauce, 400 grams of fresh green peppercorns, sauté for 15 minutes, add spices (6 grams of cucumber, tangerine peel, 5 grams of white root and star anise, 2 luo han guo, 7 grams of grass fruits, 10 grams of fragrant leaves, Cumin 15 g, licorice 4 g, cloves 3 g), sauté over low heat for 20 minutes, filter and take the oil.
Spicy base process:
The residue after the spicy oil is filtered is the spicy base.
Preparation Method:
1: Chop the ribs 8 cm long and 3 cm wide, rinse off the blood with running water, boil in boiling water for about 20 minutes, fish out and put them into brine, cook for 40 minutes on low heat to cook, and then remove and set aside.
2, the prince crab washed, with a knife to peel off the shell, unscrew the crab and cracked and divided into four pieces, and then the crab body horizontal vertically into 8 pieces, pat the corn starch, into the heat to 50% hot salad oil, soak on medium heat for 1 minute, fish out and set aside.
3, leave the bottom oil in the pot, when it is 70% hot, add ingredient A, stir-fry the aroma on low heat, add ribs, crab meat and stir-fry evenly, put into ingredient B, simmer for 3 minutes, sprinkle sesame seeds out of the pot, put into the hot pot and put the crab shell on it.
Quick Dish:
The ribs are marinated in advance, and when guests order, the prince crab is slaughtered, and the serving time does not exceed 6 minutes.
Stir in crispy eggplant
This dish is based on the common sauce roast eggplant, first of all to retain the original shape of the eggplant, without changing it to a small piece, and secondly to change the original sauce roast flavor to fish flavor. The whole eggplant is boiled on top of the steamed bun, sprinkled with colorful materials, and eaten by the customer holding a knife and fork, cut into small pieces and mixed well, the eggplant is soft and sticky, the steamed bread is crispy, accompanied by crushed peanuts, minced garlic, chopped coriander, fish sauce, rich and delicious. Using one eggplant and two steamed buns to make a home-cooked dish, the gross profit is extremely high.
Features: Fish flavor is strong.
Production Process:
1: Cut off the tip of the long eggplant and cut it into strips longitudinally, keeping the stems connected.
2: Heat the eggplant until it is 70% hot, fry the eggplant until it is slightly yellowish, and remove the net oil.
3: Add two rolls of fried steamed buns at the bottom of the pan.
4, the pot left the bottom oil, under the green onion, ginger slices 5 grams each stir-fried, mix in 15 grams of spicy girl sauce, tomato sauce 10 grams of stir-fry red oil, add 200 grams of water, add 25 grams of old vinegar, 30 grams of sugar, 3 grams of salt boiled, put in the fried eggplant on low heat and slow burn for 3 minutes, turn the heat to thicken, put into the plate of the mat steamed buns, sprinkle 50 grams of minced garlic in turn, minced chives, chopped coriander, minced red pepper, crushed peanuts 30 grams each, with a knife and fork can be served.
5: Cut the eggplant and steamed bun into sections with a knife and fork, mix well and serve.
Production key:
The eggplant must be fried thoroughly at a high temperature, otherwise it will not burn out the effect of soft glutinous.
Zixing rice flour goose
Main material:
Ingredients:
800 grams of hemp goose, 150 grams of farmhouse rice noodles, 25 grams of small green and red pepper rings, 50 grams of ginger slices and 50 grams of garlic.
10 ml of dark soy sauce, 8 grams of oyster sauce, 5 grams of salt, 2 grams of monosodium glutamate and pepper, 50 grams of earth tea oil.
Production process:
1: Beat the goose meat into a dry pan and remove the water to remove the fishy smell.
2: Heat the tea oil, stir-fry the ginger and garlic, then put the goose meat on low heat and stir-fry until the oil comes out, put the basic salt flavor, dried yellow pepper, star anise, continue to sauté the incense, and then add the broth to simmer into the flavor.
3, in the pot to select ginger garlic, etc., hanging oyster sauce, dark soy sauce, monosodium glutamate, pepper to adjust the taste, on the dry rice flour to push out of the pot.
4: Drizzle with a little raw tea oil, steam for 15 minutes, sprinkle with fried green and red pepper rings.
5. Decorate the plate.