<h1>Spicy mouthed frog</h1>
raw material:
500 grams of net frog meat, 100 grams of cucumber strips, 50 grams of dried chili peppers, 20 grams of shallots, sesame oil, coriander to taste.
seasoning:
200 grams of gluttonous base, 200 grams of homemade brine, 5 grams of oyster sauce, 2 grams of salt, 8 grams of monosodium glutamate, 4 grams of chicken powder, 20 grams of garlic and ginger slices.
Preparation Method:
1. Wash the frog meat and change each knife into four pieces.
2, the pot on the heat, add 50 grams of salad oil to 50% heat, add the bottom of the mouth to fry incense, pour in homemade brine, bring to a boil on high heat, add frog meat, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic, ginger slices, change to low heat and simmer, boil the cucumber strips, shallots, sesame oil for 1 minute, and put the pot on the plate.
3: Add 10g salad oil to a pot, heat to 50%, add dried chili peppers and fry until fragrant, pour on a plate, garnish with parsley.
Ingredients (80 servings):
2 kg of chili pepper festival into a pot of boiling water, fish out the drainage, put into a blender and twist into a paste, make a rice dumpling pepper; Pixian watercress 400 grams finely chopped; ginger 200 grams beaten; star anise 60 grams, cinnamon 30 grams broken; grass fruit 20 grams beat; lettuce seed oil 5500 grams refined and then cooled. Put the wok on the fire, inject 500 grams of rapeseed oil and cooked lard to heat, put in the ginger pieces, garlic 500 grams of stir-frying, add the rice dumpling pepper and Pixian watercress paste, turn the heat to low heat and stir-fry with a spatula for 1.5 hours until the water vapor will dry, then add 20 grams of star anise, mountain fennel 50 grams, cinnamon, grass fruit, 10 grams of fragrant leaves, 5 grams of male cloves, 8 grams of cucumbers and stir-fry for half an hour, until the aroma overflows and the color is brown and red, add 400 grams of peppercorns and stir-fry evenly, cover and simmer from the fire, and then become the red soup base after cooling.
Homemade brine recipe (20 servings):
On high heat, add 100 grams of peanut oil to 30% heat, sauté the fragrant brine over low heat (50 grams each of ginger, garlic, green pepper, dried perilla, 30 grams of shallots, peppercorns, licorice, dried shiitake mushrooms, 20 grams of fragrant leaves, 10 grams of star anise, cinnamon, grass and fruits), add 1 kg of broth, 4 kg of water on high heat, change to low heat and simmer for 60 minutes, remove the brine residue.
Fragrant pot of spicy beef offal
After the beef offal is grilled and plated with black pepper sauce, a spoonful of special spicy oil is poured in, and the two aromas are fused, which makes people sweat and is more suitable for autumn and winter.
Initial processing of beef offal:
6000 grams of tripe, beef intestine, beef heart 1500 grams each into the basin, add flour, aged vinegar repeatedly scrub clean, rinse and put into the pressure cooker, pour water into the raw materials, add shallots, ginger slices, mash juice, steam and press for 15 minutes, take out to cool, change the knife into slices.
Cooking process:
1: Add 450 grams of broth to the pot, add 300 grams of white radish slices and cook for 2 minutes on high heat, when the radish is translucent, remove the pad into the bottom of the dry pot, and retain the broth.
2: Heat 30 grams of salad oil to 50% heat, add 20 grams of minced garlic and stir-fry, then add 25 grams of black pepper beef sauce and stir-fry, add the broth of boiled radish slices to boil, add 300 grams of beef offal and cook for 1 minute, pour into the dry pot containing turnips, pour 70 grams of spicy oil that is 80% hot, garnish with 10 grams of chopped coriander, 5 grams of squeezed vegetables, and 5 grams of green pepper rings to serve.
Spicy Oil Making:
1: Heat 3000 grams of salad oil, 500 grams of lard to 40% heat, add 400 grams of green onion, 300 grams of garlic cloves, 200 grams of ginger slices and fry them over low heat, remove the dregs.
2: In the oil, put in the oil soaked in warm water spices (dried safflower pepper 250 g, dried red pepper 150 g, white cinnamon, dried green pepper 50 g each, fragrant leaves 40 g, grass fruit, white root, nutmeg, galangal, lemongrass 30 g each, licorice 20 g, cloves 10 g) fry for 10 minutes to make incense, remove the spices, drain the oil and break into the barrel.
3: Raise the oil temperature to 50%, add 1500 grams of Pixian bean paste, 250 grams of red bell pepper and simmer over low heat to dry out.
4, even the oil belt material is poured into the bucket containing chopped spices and mixed well, covered and simmered for 1-2 days, the barrel is floating spicy oil.
Black pepper beef sauce making:
600 grams of jiale brand black pepper juice, 450 grams of Zhuhou sauce and hoisin sauce, 400 grams of broth and Cantonese rice wine, 150 grams of Baoer beef juice, 100 grams of black pepper crushed, 30 grams of monosodium glutamate, 20 grams of Meiji umami sauce, beef powder, southern milk sauce, oyster sauce and abalone juice are put into the pot together, simmer for 10 minutes on low heat.
Technical key:
1, beef offal high pressure does not need to put salt, otherwise it is not easy to crush.
2, we choose in the winter is Hubei radish, the taste is sweet without bitterness, you can cook the original soup of the radish directly boiled beef offal, if you have a bitter taste of radish there, it is recommended to pour out the original soup, and change the soup to cook beef offal.
<h1>Spicy duck head</h1>
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<h1>Batch prefabrication:</h1>
1, duck head 50 pounds thawed, pull out the throat tube, put fine water under the water for 30 minutes to purify the blood, fish out and drain.
2: Stuff 1 dried red pepper deep in the throat of each duck's head, then fill in 5-8 peppercorns, add boiling water, fish out and continue to rinse under the fine water for 2 hours.
3: Bring the spicy brine to a boil, put in the duck head, boil again on high heat, skim off the foam and turn to low heat, keep the soup noodles bubbly, heat for 45 minutes until cooked thoroughly, fish out and put them on the tray.
After placing an order, the guest puts the duck head in the spicy brine for 3 minutes, fishes out everything from the top into two, places it on the plate, and pairs it with disposable gloves to go.
Spicy brine making:
1, spice packet: 60 grams of white root, white cocoa, cinnamon, incense leaves 50 grams each, Shannai 36 grams, cumin 30 grams, sand kernels, fragrant fruit, lemongrass 20 grams each, grass fruit, spirit grass, angelica 10 grams each, soak in water for 1 hour to taste, take out drainage, wrap into a gauze bag.
2: Heat the pan in the bottom oil, stir-fry 4 kg of dried chili peppers and 1 kg of peppercorns over low heat to make a fragrant, slightly charred and set aside.
3, the soup bucket into 50 pounds of water, pour into the broth (pork stick bone, old hen hanging) 50 pounds, pour in the fried dried pepper, peppercorns, add spice packets, boil on high heat, add 400 grams of salt, 300 grams of chicken essence, 150 grams of monosodium glutamate, 50 grams of sugar and stir well.
concentrate:
When mixing the brine, if you use all the broth, the taste is too greasy, if you only use water and it is not fresh enough, so the two should be used together.
1, be sure to wash the duck head thoroughly, and pull out the throat tube, so as not to affect the taste of the dirt inside.
2, when stuffing peppers and peppercorns into the duck's mouth, be sure to stuff them deeper, otherwise it will easily fall out during the process of water and brine.
3: After using the spicy brine twice, beat the residue, add new spice packets, dried peppers and peppercorns, and add the appropriate amount of spices, stock and water.
characteristic:
The taste of this duck brain shell is different from the common brine duck head on the market. From the outside, its color is pale yellow, it is the true color of brine, no color material is added, the original taste; from the taste point of view, it is delicious and spicy, fragrant through the duck brain marrow, and there is no duck fishy smell. Why is this achievable? Wang Guohua, the head chef of Chongqing's "Let the Duck Brain Shell Fly", unreservedly revealed a production detail: before the duck head is brine, it must go through a "filling" process, that is, a dried red pepper and five peppercorns are stuffed into the duck's mouth, which can not only remove the fishiness but also pinch the duck meat inside and outside during the brine, fully into the spicy taste. At present, the sales of this duck head are extremely high, with a single store selling an average of 2,000 per day, which is a veritable signature brine.
<h1>Marinated spicy crayfish</h1>
In the past, most of the raw materials used as brine were poultry meat raw materials, but now we use crayfish as an ingredient, and after brine and soaking, the crayfish have a strong spicy flavor and the meat quality is particularly tender.
Ingredients: 5 kg of crayfish.
Seasoning: 10 kg of salad oil (about 1 kg), 8 kg of spicy brine.
make:
1: Wash the crayfish, put it into the salad oil that burns to 70% or 80%, quickly dip and fry until the shell is red and bright, and fish out the oil control.
2: Bring spicy brine to a boil in the pot, add crayfish, bring to a boil on high heat, reduce the heat to cook for about 15 minutes, turn off the heat, let the crayfish continue to soak for 15 minutes, fish out.
3. When guests order, take out the crayfish and a spoonful of brine, put them in the pot and bring to a boil, continue to cook for 2-3 minutes.
Spicy brine:
1: Soak 40g of dried green peppercorns and dried safflower peppercorns with water.
2, put 500 grams of rapeseed oil in the pot, heat over medium heat until the oil begins to smoke, turn off the heat to cool until the oil temperature is about 50% hot, put in 300 grams of cooked lard, 200 grams of cooked chicken fat, heat over low heat until the oil is all melted, add garlic seeds, green onions 120 grams each, ginger 100 grams, low heat and fry incense.
3: Remove the residue, add 120 grams of dried chili peppers, spice powder and two kinds of peppercorns soaked in water, and sauté over low heat to create a spicy flavor.
4: Add 240g of Pixian bean paste, 400g of rice dumpling chili pepper, stir-fry over low heat and dry water.
5, pour 8 kg of water, 600 g of beer, bring to a boil over high heat, add 60 g of salt, 50 g of monosodium glutamate and chicken essence, 80 g of rock sugar, reduce the heat and simmer for 15 minutes, filter the residue, pour in 50 g of sesame oil, 40 g of pepper oil.
Spice powder: 15 grams of nutmeg, 12 grams of white root, cumin, cumin, 8 grams of dried lemongrass, 6 grams of licorice, grass fruit, and cucumber, 5 grams each of hawthorn and golden laurel; 3 grams each of small hairy peach, sand kernel, meat fruit, black pepper, fragrant leaf, clove, star anise; 1 gram of tangerine peel, 2 grams of thyme. Mix the above spices and beat to a powder.
<h1>Spicy large plate of chicken</h1>
material:
500 grams of chicken, 300 grams of potatoes, 30 grams of dried chili peppers, 50 grams of green peppers, 15 grams of peppercorns, 20 grams of green onions, 20 grams of ginger, 5 grams of star anise, 5 grams of cinnamon, 5 grams of pepper
method:
1, pour the oil into the pot, wait for the oil to heat up, the peppercorns under the pot, fry out the aroma and fish out, the white sand sugar under the pot and slowly stir, until the white sand sugar burns and appears brown;
2. Pour the chicken nuggets into the pot, and stir-fry for a while on high heat, stir-fry the ginger and chaotian pepper together with the chicken, until there is no water in the pot, the chicken nuggets are fried golden brown, then add the watercress, then add the appropriate salt, quickly stir-fry a few times, turn the watercress and salt evenly;
3. Pour some beer into the pot and bring to a boil, pour the potatoes into the pot and mix well with the chicken nuggets, first simmer on high heat for 6 or 7 minutes, then simmer for 10 minutes on low heat.
4. When the potatoes are soft, add the green onion and turn well (be careful not to burn dry beer, but the beer should not be too much, and a little soup in the pot can be). After about 1 minute, add MSG and garlic, mix well and you're ready to go.
<h1>Spicy duck claw claws</h1>
Ingredients: 15 boneless duck claws, 100 grams each of cucumber strips, potato strips, lotus root strips and shallot strips.
Ingredient A (20 g dried chili peppers, 10 g each of peppercorns, green onions, sliced ginger, and garlic)
Ingredient B (30 g dried chili pepper, 10 g each of peppercorns, green onion, sliced ginger, and garlic)
1 kg of ordinary red brine, 800 g of salad oil (about 50 g), 100 g of red oil, 5 g of salt, Donggu soy sauce, pepper oil, chives, 600 g of homemade red soup, 10 g of sesame oil.
1. Wash the boneless duck claws, put them into boiling water and blanch them thoroughly, fish in and out of the red brine and cook over low heat, fish out the control soup, put it into the salad oil that burns to 50% heat, fry it on low heat, fry it crispy on low heat; potato strips and lotus root strips are put into the salad oil that is burned to 60% hot, and fry over low heat.
2. Pour 50 grams of red oil into the pot, when it is 40% or 50% hot, put in ingredient A to stir-fry, add the auxiliary ingredients to fry, season with salt and Donggu soy sauce, and put it into the bottom of the container.
3. Pour 50 grams of red oil into the pot, when it is 40% or 50% hot, put in ingredient B to stir fry, pour red soup, put in duck claws after boiling, collect the juice on high heat, drizzle pepper oil, sesame oil, put it into a container with auxiliary materials, sprinkle chives.
Homemade red soup:
Put 250 grams of homemade homemade oil in the pot, simmer over low heat until it is 40% hot, add 200 grams of minced red oil watercress, sauté over low heat to make fragrant, add vegetable ingredients (celery, coriander stalks, carrot pieces, ginger slices, green onion pieces, 50 grams each), continue to sauté over low heat until the onions turn golden brown, pour 1 kg of boiling water, bring to a boiling heat, heat on low heat for 20 minutes, filter the residue. With the addition of vegetable ingredients, this spicy red soup will not be too dry and spicy.
Homemade homemade oil:
Vegetable oil, salad oil, fried meat oil 500 grams each into the pot, when burning to 40% heat, put in the chopped Pixian watercress and red oil watercress 250 grams each, stir-fry incense on low heat, and then add spices (star anise, cinnamon 10 grams each, white cardamom, mountain chestnut 15 grams each, grass fruit, fragrant fruit, fragrant leaves 5 grams each), stir-fry for 20 minutes, store from the fire for about 12 hours before use.
<h1>Spicy belly shreds</h1>
Ingredients:
1 pork belly
Accessories:
4 slices of ginger 3 green onions 1 clove of garlic 1 clove of coriander 1 tablespoon cooked sesame seeds 2 tablespoons cooked peanut kernels 1/3 teaspoon salt 1/3 teaspoon light soy sauce 2 teaspoons balsamic vinegar 1 teaspoon rice wine 1 teaspoon pepper oil 1 teaspoon chili oil
1. Wash the pork belly inside and out; prepare a shallot and 2 slices of ginger.
2. Boil water in the pot, after the water is boiled, blanch the pork belly water, about 3 minutes, fish out and rinse with warm water;
3. Put the blanched pork belly into the pot, add enough water for the pork belly, add the green onion knots and ginger slices, pour in the rice wine, turn on high heat and boil;
4. After the water in the pot is boiled, turn the heat down to cover and simmer, cook until the pork belly can easily insert chopsticks, turn off the heat;
5. Fish out the pork belly and soak it in cool water filled with ice cubes;
6. Then prepare shredded ginger, minced garlic, green onion, coriander and ground peanuts, take an empty bowl, and mix the sauce with the right amount of salt, vinegar, soy sauce, minced garlic, sugar, pepper oil and chili oil;
7. Remove the soaked pork belly, drain the water, and then cut into strips;
8. Put the pork belly in a larger container and add shredded ginger, green onion, coriander, sesame seeds, peanuts;
9. Drizzle the sauce on the pork belly and mix well and plate.
<h1>Spicy ribs</h1>
500g pork ribs, about 20 dried red peppers, 1 green onion, 1 piece of ginger, 6 cloves of garlic, 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, 1 tsp of pepper, allspice, salt, 1 tsp of sugar, 1/2 tsp of chicken essence
1. Prepare the ingredients you need.
2: Cut the ginger into strips, cut the green onion into small pieces, take 5 peppers and cut into small pieces.
3: Wash and drain the ribs, add the green onion, half of the ginger and pepper.
4: Mix the ribs with soy sauce, rice wine, black pepper, allspice and salt and marinate for more than 1 hour.
5: Cut the garlic into garlic slices.
6: Wash the remaining red peppers and set aside.
7: Put the marinated ribs into a steamer and steam on high heat for 40 minutes.
8: Use a paper towel to absorb the water from the surface.
9: Heat oil in a pan and fry the ribs for 1 minute.
10: Fry the ribs and remove the oil.
11: Leave the bottom oil in the pan and sauté the peppercorns, peppers and ginger shreds until fragrant.
12: Stir-fry the fried pork ribs.
13: Stir-fry the sugar and chicken essence and remove from the pan.
<h1>Spicy chicken</h1>
Ingredients: 300 g of brine chicken
Accessories: 30 grams of shallots 30 grams of crispy peanut rice 20 grams of green onions 5 grams
Seasoning: Minced garlic 8 g ginger 3 g monosodium glutamate 1 g chicken essence 1 g powdered sugar 1 g oyster sauce 2 g a pint of fresh soy sauce 3 ml dawang soy sauce 3 ml balsamic vinegar 2 ml pepper powder 2 g red oil 30 ml rattan pepper oil 20 ml oil chili seeds 10 g cooked sesame seeds a little
Method:
1. Put minced garlic, ginger, monosodium glutamate, chicken essence, powdered sugar and oyster sauce into the mixing pot, mix well and add a poinsettia of fresh soy sauce, dawang soy sauce, balsamic vinegar, oil chili seeds and peppercorn powder, and finally add vine pepper oil, red oil and sprinkle cooked sesame seeds, stir well to form a spicy sauce.
2. Chop the marinated chicken into strips, put it in a mixing pot with spicy sauce, add some shallots and crispy peanuts and rice and mix well, put on the plate and sprinkle a little green onion as a garnish, and serve.
illustrate:
1. The oil spicy seeds in the seasoning are selected from the two thorn strips dried pepper and dried millet pepper in half, stir-fried in a pot, then cooled and beaten into a powder, and after potting, pour 50% hot vegetable oil, and fry the incense to get.
2. Add sugar and vinegar to the sauce, mainly to neutralize the taste, so the amount is not much.
3. In the past, we made spicy mixed chicken, mostly cooked the local chicken and chopped it and then mixed it, but here the chicken was first marinated and mixed, which made the spicy chicken "compound" a little five-spiced.
<h1>Spicy grilled fish</h1>
Ingredients: 1 roasted grass carp
Bottom accessories: 50 g of shredded onion
Ingredients: 120 grams of dried chili peppers, 30 grams of crispy peanut kernels, 5 grams of green onion
Seasoning: 160 grams of spicy sauce, 180 grams of copied grilled fish red oil, 15 grams of minced ginger, 15 grams of minced garlic, 25 grams of chicken essence, 10 grams of monosodium glutamate, 350 grams of fresh soup
1, onion shredded bottom on the bottom of the grilled fish;
2: Add the copied grilled fish red oil to the stir-fry in the wok and stir-fry the ginger and garlic until the water is dry;
3. Add fresh soup to season and boil the grilled fish;
4: In a wok, add oil to roast at 180 degrees, add chili peppers to stir-fry crispy lid and pour on the grilled fish with green onions and peanut kernels.
Here's a lesson:
The same method can be used for catfish, grass carp, catfish, carp, fish heads and other fish.
Spicy Sauce Recipe:
400 grams of seedless dried chili peppers (900 grams of zi rake peppers), 50 grams of safflower peppercorns, 30 grams of green peppercorns, 500 grams of butter, 1000 grams of rapeseed oil, 250 grams of Pixian watercress, 20 grams of five-spice powder, 100 grams of minced ginger, 60 grams of white wine, 40 grams of mash, 15 grams of rock sugar, 50 grams of Meiji beef powder.