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One: Black pepper sea hare popcorn
Main material:
200 grams of pork loin, 100 grams of sea hare, 20 grams of garlic, water hair autumn ear, green and red pepper slices.
seasoning:
Delicious fresh, oyster sauce, cooking wine, dark soy sauce, monosodium glutamate, chicken powder, sugar, green onion, ginger and garlic, wet starch, sesame oil, salad oil each appropriate amount.
Production process:
Step 1: After removing the cartilage from the sea hare one by one, type a flower knife; slice the pork loin first, then beat it into a wheat ear flower knife, rinse the water, and then put it into a pepper basin and soak it for use.
Step 2: Heat the pot in wide oil to 70%, quickly pull the oil from the sea hare, waist flower and garlic respectively, and drain the oil and set aside.
Step 3: Leave the bottom oil in the pot, first add the shallot ginger and garlic minced incense, then add oyster sauce, cooking wine, beautiful and fresh, soy sauce, monosodium glutamate, chicken powder and sugar, stir-fry well before the sea rabbit, waist flower, garlic, autumn ear, green and red pepper slices turned well, and then use wet starch to thin the mustard, drizzle sesame oil and stir-fry well, you can put on the plate.
Step 4: Plating and decorating
2) Bracken bracken with bracken
500 grams of fresh pork loin, 5 grams of minced garlic.
50 grams of fresh soy sauce, 10 grams of sugar, 10 grams of white vinegar, 5 grams of red oil, 20 grams of light soy sauce, 10 grams of water
Step 1: Change the fresh pork loin to an oblique blade, punch a cross flower knife on the surface, add green onion and ginger and cooking wine to the water, burn until slightly open, and blanch the waist flower to make it naturally roll. Bracken water breaks.
Step 2: Lay the loin flowers flat, put the bracken, roll them up, plate them, and pour the homemade juice.
Step 3: Decorate the plate
Homemade juice:
A poinsettia of fresh soy sauce 50 grams, sugar 10 grams, minced garlic 5 grams, white vinegar 10 grams, red oil 5 grams, light soy sauce 20 grams, water 10 grams to mix well.
3: Hot waist flower
A pair of pork loin, 50 grams of lettuce, 20 grams of fungus, 15 grams of vegetable hearts, 3 grams of refined salt, 10 grams of green onion, 10 grams of pickled pepper, 2.5 grams of ginger, 5 grams of garlic, 1 gram of pepper powder, 5 grams of soy sauce, 25 grams of water bean powder, 5 grams of cooking wine, 25 grams of fresh soup, 100 grams of mixed oil, 2 grams of monosodium glutamate
Step 1: Cut ginger and garlic into nail slices about 1 mm thick; green onion and pickled peppers, cut into a "horse ear" shape; lettuce cut into 4 cm long, 7 mm thick chopstick strips; pork loin defascia, cut open to remove the waist, wash it, first cut the pattern 3 mm wide, and then cut the horizontal pattern straight 3 knives and 1 into a phoenix shape.
Step 2: Put the waist flower into a bowl, add salt, cooking wine, and water bean flour and mix well; in the other bowl, mix soy sauce, pepper, monosodium glutamate, water bean powder, fresh soup, and mix them into a sauce.
Step 3: Put the wok on the high heat, put the oil to 70% oil temperature, put in the waist flower block to quickly fry the seeds, and then put the soaked chili, ginger, garlic, green onion, lettuce strips, fungus, vegetable hearts, stir-fry into the aroma; cook into the juice, turn it upside down a few times, and put the pot on the plate.
Flavor type: salty and umami
Features: The waist flower has a beautiful shape, tender and crisp texture, salty and delicious taste.
Tip: Pork loin slash depth to 1/2 waist thickness, horizontal straight stroke to waist depth 2/3, cut waist flower 3 knives 1 break, about 6.6 cm long, 6 mm thick; before cooking, the taste, the juice should be dry and moderate. High oil temperature, quick cooking, less accessories.
Analysis: According to legend, this dish evolved from the famous anti-Japanese general Zhang Xueliang's "warm mixed waist flower", Sichuan cuisine chef converted it from mixing to hot frying, its rapid cooking effect makes its taste and taste unique, it is made of pork loin flat into two pieces, to clean the oil skin and waist, first reverse knife obliquely shaved, and then straight knife into three knives and a broken eyebrow shape, salt, wet starch code flavor sizing. Wash the cucumber, remove the heart and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup. Then put oil in the pot to cook, put in the waist flowers and fry loosely, add ginger, garlic, green onion, pickled red pepper, cucumber strips and stir-fry well, cook the juice to collect the juice, and put the pot on the plate, because of the use of rapid fire short frying techniques, so the name.
4) Stir-fry liver and waist
Pork loin 150 g, pork liver 100 g, water hair fungus 30 g, green shoot slices 30 g, refined salt 4 g, lard 75 g, soaked red pepper 2 knots, malt onion 25 g, ginger slices 5 g, garlic slices 5 g, monosodium glutamate gram, pepper powder 0.5 g, sugar 0.5 g, cooking wine 5 g, water bean flour 25 g
Step 1: Pork loin tear off the oil film wash, cut the waist after cutting, cut the horizontal oblique slice to 3/1 of the pork loin, and then cut it into about 0.6 cm, grow into about 6 cm anchovy strips, cut the pork liver into thin willow leaves, and cut the green shoots into thin slices.
Step 2: Put the pot on the heat, put it on the fire, burn the oil to 70% heat, add salt and water bean flour to the waist flower, pork liver, green shoot slices, add salt and water bean flour to the yard; put it into the pot, put the ginger and garlic slices into the pot, stir fry, cook into the cooking wine, stir-fry the green onion knots and fungus, and quickly cook the prepared sauce, turn the pot a few times.
Features: tender and crisp and fragrant, salty and umami strong.
Tips: pork liver, pork loin can not be pickled in advance, cooking to be short stir-fried, the industry is commonly known as into the pot 18 shovels.
Analysis: As the saying goes, fish and bear paws can not be both, then the animal liver and waist of these two things, in the cooking of the heat requirements are very high, the industry has the term of cooking such dishes, such as: "rapid fire short fry eighteen shovels" is about the rapid requirements when cooking liver waist and stir-fry, it is said that this dish is the past old Chengdu private room dish created, and the two different textures of raw materials, through the combination of cooking to get the delicious, presumably only smart chefs, can think of and do, The combination of this cooking technique is the reason why this dish has been passed down to this day.
5) Teppanyaki pork belly roll okra
3 pork loins, 300 grams of okra, 1/2 onion, 10 grams of ginger, a few garlic grains, a handful of peppercorns, a handful of white sesame seeds, a handful of goji berries, a suitable amount of chili pepper, salt, cooking wine, olive oil
Step 1: Cut the pork loin from the middle, remove the white tendons inside, wash and drain the water, cut out the knife flowers and cut them into small pieces. Put a small handful of peppercorns in boiling water and cook for 5 minutes, off heat until warm. Then soak the pork loin in warm pepper water for 1 hour.
Step 2: Cut the onion, ginger and garlic separately, and cut the blanched okra. (Okra should be blanched whole and then cut)
Step 3: Remove the soaked loin flowers and drain them with salt, cooking wine and olive oil.
Step 4: After mixing well, marinate the waist flowers for half an hour, soak the goji berries in water, take a small bowl of juice, and pour in olive oil first. Pour in the cooking wine, soy sauce and salt and mix well.
Step 5: Add white sesame seeds to set aside, heat the oil in the pot, put in the loin flower stir-fry roll up and change color, take out, and then don't add the pot hot oil to fry the ginger and garlic. Sauté the dried chili peppers for a while, then add the okra and loin flowers and sauté for a while. (While burning hot iron plate on the stove)
Step 6: Pour olive oil on a hot iron plate, sprinkle with onions, pour in the sautéed okra and loin flowers, place a layer of soaked and drained goji berries, and drizzle into the prepared juice.
Step 7: Decorate the plate
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!!