Lost in the pot chicken
peculiarity:
The farmhouse flavor is prominent, the chicken tendon is fragrant, and the sauce is fragrant. This dish is a signature dish, although it is inconspicuous in the selection of ingredients, not a very novel raw material, but the taste is innovative, accurate, guests can leave a deep impression after eating, and it is natural to sell well.
Innovation:
This dish is made by the guests to go to the chicken pen to select live chickens, slaughter on the spot, and stewed on the stove, wood fire, one in one pot to ensure the taste. In the past, chicken stew was usually filled with fungus or shiitake mushrooms, potatoes, etc., but this dish used fried rotten bamboo. Generally, the stewed chicken in the shop is mostly salty, and now the spicy girl sauce and a lot of dried chili pepper segments are added, making two types of fierce and slightly spicy, with a unique flavor, similar to the taste of Hunan cuisine, smooth and appetizing without grease, which is an important point to attract guests.
Ingredients: Farmhouse chai chicken (3 kg of wool weight) 1250 grams, dried bamboo 100 grams, fresh beans 100 grams, red pepper 30 grams, garlic 50 grams, ginger 20 grams, green onion 15 grams, peppercorns 20 grams, dried pepper segments 50 grams.
Seasoning: 150 grams of homemade sauce, 8 grams of salt, 10 grams of monosodium glutamate, 75 grams of lard and salad oil, 1 kg of broth.
Homemade sauce ratio: 100 grams of soybean sauce, 20 grams of spicy girl sauce, 15 grams of hoisin sauce, 3 grams of oyster sauce, 5 grams of black pepper.
How to make the steamed bun in a pan: add 200 grams of flour and 5 grams of baking powder to the appropriate amount of water and form a dough, knead well, roll into strips, cut into small pieces, put into the electric cake pan and fry until golden brown, you can also put it into a steamer basket to steam.
Steam pot big fish head
The steam pot on the table, let the diners witness the process of the fish head from raw to cooked, can produce a strong appetite, and with the steam pot to keep warm, the fish head is more tender and will not become fishy, it can be said that the old dish is a new look.
Initial processing:
1 bighead carp head (weighing about 1250 grams) is cleaned, and the fish meat under the head is cut and split.
Cooked treatment:
Take the special container and wash it, first put in the 30 grams of shredded shallots, then add 20 grams of ginger slices, followed by 20 grams of perilla, then put the fish meat on the table, evenly sprinkle 80 grams of minced chili peppers, drizzle with 150 grams of old hen soup, pour in the sauce prepared in advance (30 grams of steamed fish soy sauce, 15 grams of light soy sauce, 5 grams of white pepper powder), pour in 80 grams of lard, and directly serve.
Spicy shredded beef
raw material:
60g shredded beef, 150g coriander, 20g red pepper.
seasoning:
4g salt, 2g monosodium glutamate, 2g chicken essence, 5g oyster sauce, 5g minced green onion and ginger, 1 small bowl of egg liquid, 10g cooking wine, 10g starch, 30g salad oil.
method:
1: Wash and cut the parsley, wash and shred the red pepper, and cut the beef into fine strips.
2: Rinse the blood with water, squeeze out the water, add salt, egg liquid, starch code flavor and sizing for later.
3: Heat a wok until 8 minutes hot, add shredded beef and stir-fry for later.
4: Heat the wok, add oil and heat it, add chopped onion and ginger, coriander segments, red pepper shreds and sauté into the flavor, cook into cooking wine, add shredded beef, season with salt, monosodium glutamate, chicken essence, oyster sauce, stir-fry well out of the pot.
Tips:
Coriander into the pot stir-fry in time, pay attention to the heat, fried old is not good-looking, not delicious.