Because home-style cuisine is closest to the public, the use of traditional ingredients reasonable collocation for cooking, into dishes, local local flavor is strong, in the local restaurant order rate is extremely high, but also deeply loved by the majority of diners. Today, let's take a look at the following unique and local home-cooked cooking methods.
Dried sautéed shredded meat
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Ingredients: 300 grams of shredded pork 100 grams of shredded winter shoots 50 grams of dried chili pepper shreds 2 grams of sweet noodle sauce 5 grams of fine bean paste Salt, monosodium glutamate, pepper oil, sesame oil, vegetable oil each appropriate amount
Method:
1. Heat the oil in the net pot, sauté the shredded meat first, then add the sweet noodle sauce, bean paste, salt and winter shoot shreds and fry until dry and fragrant.
2. When stir-frying well and emitting a spicy aroma, drizzle with pepper oil and sesame oil and put it on the plate.
illustrate:
1. The shredded meat should not be cut too finely, it is best to cut it smoothly, otherwise the shredded meat will easily break into small sections under the pot. 2. After the pork shreds are dried, you can put down the sweet noodle sauce, watercress sauce, etc.
Hot mix fish
2. After the egg is poured into the bowl, squeezed into the appropriate amount of lemon juice and added corn starch to make the egg paste, the eggplant slices are dragged one by one and the breadcrumbs are evenly glued to make the eggplant steak blank (see Figures 2 and 3).
1. Cut the grass carp meat noodles obliquely with a cross flower knife, then put it into a pot of boiling water with lard, salt, monosodium glutamate and chicken essence, soak it on low heat, and then remove the plate (see Figures 1 and 2).
2. Mix the soy sauce, meiji soy sauce, monosodium glutamate and chicken juice into a sauce, pour the fish on the plate, and then sprinkle the kohlrabi grains, side ear root grains, green pepper rings, coriander, celery grains, green onions and crispy peanut kernels, and finally pour the red oil on it to make it (see Figure 3 to 5).
Happy eggplant steak
Although the ingredients of this dish are ordinary, the effect of the dish is extraordinary. The key to its production lies in mastering the heat of the fried eggplant steak to achieve a crispy taste.
Ingredients: Eggplant 500 g egg 1 lemon 1 breadcrumb 150 g salt, spicy seasoning each appropriate amount
1. Peel the eggplant, first change the knife to a rectangle, and then cut into rectangular pieces about 0.2 cm thick (see Figure 1).
3. When the net pot is on the heat, put the oil to burn until it is 40% or 50% hot, the eggplant steaks the raw blank and fry it on medium-low heat until the color is golden brown, fish it out and put it on the plate, and serve it with spicy ingredients (see Figure 4~6).
Bean soup taro fat intestines
1. After washing the fat intestines of the pig, boil in a pot of boiling water for 1 hour, fish out and cut into strips and set aside.
2. Peel the taro, steam it in a steaming box for 30 minutes, remove it and set aside. Blanch the cabbage in a pot of boiling water, fish it out to control the water, and put it on a plate to base it.
3. Heat the net pot with lard, first pour the homemade lamp peas into it and stir-fry, until the broth is boiled, then put the cut fat intestines and steamed taro into it, add salt and cook for a while, you can get out of the pot and put some green onions on the table.
Note: When seasoning this dish, you can not add MSG and chicken essence, otherwise it will affect the taste of the finished dish.
Bean Blossom Pig Hand
1. Cut the pig into pieces, put in a pot of boiling water with ginger shallots and cooking wine, and set aside a cup of water.
2. Heat the lard and salad oil in the pot, stir-fry ginger slices, green onions, pickled green vegetable shreds and wild mountain peppers, mix fresh soup and add salt, monosodium glutamate, chicken essence and pepper to taste, then pour into the pressure cooker, put in the pig hand pieces and press on the heat until deboned and ready to use.
3. Put the homemade bean blossoms in the bottom of the pot, pour in the pressed pork hand pieces and the original soup and serve.
Spit chicken
Zeng Qiang/Wen Cuisine provided: Chengdu Qinglong Zheng Street Hotel Rongcheng Main Branch
Ingredients: Jiange Tu Rooster 200 grams of Gong Vegetables 50 grams of Chengdu local green onion 10 grams of red oil 100 ml of cooked white sesame seeds 15 grams of oyster sauce 12 grams of chicken juice 6 grams of garlic puree 5 grams of chicken soup 100 ml soy sauce 25 ml balsamic vinegar 20 ml of fresh soy sauce 5 ml knife edge chili noodles 30 grams of safflower pepper noodles 5 grams of green pepper noodles 1 grams of ground peanuts 10 grams of white sugar 8 grams of chicken essence 3 grams of flavor powder 1 grams of ginger, green onion, star anise, fragrant leaves, cinnamon, cumin, yellow gardenia, salt each appropriate amount
1. Clean the earth rooster, flush the water into the boiling water pot and set aside.
2. Add ginger, green onion, star anise, fragrant leaves, cinnamon, cumin, yellow gardenia, salt, add the chicken after the water, mix in cold water to submerge the chicken, cook and then fish out to cool.
3. Wash the tribute vegetables and local green onions, cut them into diamond shapes and put them on the bottom of the plate, take the chicken thighs from the cooked earth rooster, change it into a knife and cover it on the tribute dish.
4. Mix the red oil, oyster sauce, chicken sauce, garlic paste, chicken broth, soy sauce, balsamic vinegar, a poinsettia of fresh soy sauce, knife-edged chili noodles, safflower pepper noodles, green pepper noodles, sugar, chicken essence, and flavor powder, pour on the plate of chicken slices, sprinkle with crushed peanuts and cooked white sesame seeds, and garnish slightly.
Miyaho with fish
1. Remove the boneless meat from the fish, slice into a basin, add ginger slices, green onion, pepper and cooking wine to marinate.
2. Roll the fillets into the asparagus knot, fry them in a pan of salad oil until golden brown, and drain the oil. In addition, the summer fruits are also fried in oil and crispy, and then fished out and set aside.
3. Take a bowl, add salt, vinegar, sugar, soy sauce, monosodium glutamate, cooking wine, minced ginger, minced green onion and minced garlic, mix well into a sauce and set aside.
4. Heat the salad oil in the net pot, first put the dried chili festival and peppercorns into the pot and stir-fry, then stir-fry the fish fillet roll and the garlic knot, cook the juice and add the summer fruit to stir-fry evenly, and then serve after loading the pot.
Cheeky tofu
Stir the tofu puree, egg mixture, salt, pepper and fresh soup in a bowl and steam until it solidifies.
Take the net pot on the fire and put the oil, first add the ginger and minced pork and stir-fry until fragrant, add soy sauce and stir-fry to color, mix the appropriate amount of fresh soup and add salt, pepper and MONOSodium glutamate, sprinkle the green onion after the thin mustard, scoop the pot on the top of the steamed tofu in the bowl, and it is ready.
Fish and oyster mushrooms
Recipe 5
1. Wash and tear the oyster mushrooms into small pieces, hang the egg paste piece by piece, fry them in the frying pan until the outside is crisp and tender on the inside, then pour out and drain the oil and plate
(See Figures 1 and 2).
2. Heat the oil in the net pot, first add ginger, minced garlic, minced green onion and minced pickled pepper and stir-fry until fragrant, mix with an appropriate amount of water and add salt, sugar, monosodium glutamate and balsamic vinegar to form a fish flavor. After the mushrooms are cooked, pour the oyster mushrooms on the plate and sprinkle some green onions (see Figures 3-5).
Kang tofu
1. Put vegetable oil on the heat of the net pot, when it is 50% or 60% hot, cut the tofu into cubes about 0.8 cm thick, put the oil pot on low heat and fry, and sprinkle a little salt evenly on the tofu when frying (see Figure 1).
2. When frying until the bottom of the tofu block is golden brown, add ginger, minced garlic, minced green onion and watercress sauce, and shake the iron pot while frying, so that the flavors and tofu are fully integrated. After mixing in the right amount of fresh soup and cooking for a while, hook in the wet corn starch and observe the thickness of the sauce, turn the pot into a large spoon - let the tofu pieces turn over as a whole (see Figures 2 and 3).
3. Drizzle the tofu cubes with the appropriate amount of red oil, sprinkle with green onions and gently slide into the dish to serve (see Figures 4 and 5).
Pot croton soup belly strips
Ingredients: 500 grams of cooked pork belly, 200 grams of yellow bowl beans, 200 grams of green shoot slices, water hair fungus, 50 grams of enoki mushrooms, 10 grams of salt, pepper, chicken essence, salad oil each appropriate amount of homemade pot
1. Cut the cooked pork belly into strips. Put the beans in a pressure cooker filled with water and press for 25 minutes, drain and set aside.
2. Heat a little salad oil in the net pot, add the cooked yellow peas and stir-fry until fragrant, mix in the appropriate amount of water and boil, add green shoot slices, water fungus, enoki mushrooms and cooked pork belly strips, add salt, pepper and chicken essence to cook into the flavor, out of the pot into the hot stone pot, sprinkle with shallots.
3. Put the salad oil in another pot and heat it to 60%, put it into the homemade pot, and when it is fried until it is golden and crispy, fish it out and buckle it in the stone pot, that is.
Features: rich bean flavor, crispy pot.
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