Spicy fish mouth baked chicken
The prototype of this dish is "Shunde baked fish mouth", but the traditional way of eating is too common, the click rate is not too high, and later Ding Zhonghua combined with the frying method of Chongqing spicy chicken to create this new dish, the taste is slightly spicy, the combination is novel, the dish is fast, and the gross profit is considerable.
Production Process:
1, three yellow chicken slaughter and clean, cut into 2 cm square cubes, flower silver carp head cut into small pieces, the chicken and fish pieces are potted, add the appropriate amount of salt, monosodium glutamate, corn starch, egg white sizing, into 60% hot oil to pull the oil to eight ripe.
2: Put 15 grams of peppercorn oil and red oil on the pot, add 10 grams of dried chili peppers, dried peppercorns, green onions and garlic slices on the heat, scoop in 25 grams of Axiang po spicy sauce, pour about 200 grams of diced chicken and fish pieces, sprinkle 2 grams of cumin powder and pepper salt, add 10 grams of yellow flying red crispy pepper and garlic seedlings to quickly turn well and get out of the pot.
Shrimp ball loofah
Ingredients: shrimp, loofah, starch, egg white, green onion, ginger, salt, peanut oil.
method:
1: Break the shrimp from the middle, add starch and egg whites and grasp well, cut the loofah into strips, cut the green onion and ginger into strips and set aside.
2: Add peanut oil to the pot and slide the shrimp out.
3: Stir-fry the green onion and ginger strips, pour in the loofah strips and sauté.
4: Finally, add shrimp balls and stir-fry well, add salt to taste, turn off the heat and plate.
Cold powder crucian carp
This dish belongs to the category of hot dishes, which is made by steaming the fish first, and then mixing it well with the cold powder cubes that are mixed with spicy flavor while it is hot, which is similar to the hot mix fish that is now popular.
Method:
1: First slaughter the crucian carp to clean it, then marinate it with salt, cooking wine, ginger slices and green onions, and put it into a flat dish smeared with lard (or with lard oil), then steam it for 8 minutes on high heat until cooked, plate and keep warm.
2: Cut the cold white powder into 1.5 cm square pieces with a knife, put it in a pot of cold water and bring it to a boil over high heat.
3: Drain the basin and add the minced tempeh, minced sprouts and garlic paste.
4: Mix salt, soy sauce, sugar, monosodium glutamate, pepper noodles, sesame oil, pepper oil and red oil chili pepper to form a spicy flavor, sprinkle with celery flowers and green onion and mix well.
5: Then pour over the cooked crucian carp on a plate and serve.
The essential:
1, steamed crucian carp, to be mixed with spicy hot cold powder at the same time, and require rapid consumption into dishes, so as not to lose the taste of the dish after being placed cold.
2. When mixing hot cold powder, you can add some minced herbs to give a different flavor.