<h2 class = "rich_media_title" > with the passage of time, there are always some tastes that will be forgotten, but many chefs are determined to pass on what they think is the most beautiful taste, which is both a recollection of their experience from the kitchen and a memory of the early taste of diners. </h2>
Small fried chicken
Ingredients: 300 grams of chicken 25 grams of minced pickled pepper 100 grams of green and red seven-star pepper festival 40 grams of ginger slices 40 grams of minced pickled pepper, salt, cooking wine, monosodium glutamate, water starch, fresh soup, vegetable oil each appropriate amount
Method:
1. Chop the chicken into cubes and sizing it with salt, cooking wine and water starch.
2. Put the pot on the high heat, after the vegetable oil is heated, put in the chicken cubes and sauté for a while, add the minced pickled pepper, the green and red seven-star pepper festival and the ginger slices to fry the incense, hook a little fresh soup and mix in salt and monosodium glutamate, when the juice is collected, the water starch is hooked, and the pot is plated.
Spicy back to the pot fish
raw material:
Silver carp meat with skin 350 grams 200 grams of green pepper pieces 100 grams of crispy peanuts 50 grams of dried chili pepper knots 25 grams of dried green peppercorns 25 grams of homemade spicy fish sauce [Note] 1 egg slice of ginger, garlic slices, salt, pepper, cooking wine, chicken essence, monosodium glutamate, corn starch, cheese powder, sesame oil, sesame seeds, salad oil each appropriate amount
1. Slice the silver carp with skin into slices, then put a little salt, pepper and cooking wine in a bowl and grasp the taste, then add eggs, corn starch and cheese powder and grasp well (see Figures 1 and 2).
2. Pour salad oil into the pot, when it is 50% or 60% hot, put the fish fillets that are evenly grasped and pasted into the oil pan piece by piece, and when it is crispy, put the green pepper pieces into the pan and fry them slightly, and pour them out together to drain the oil (see Figures 3-6).
3. Leave the bottom oil in the pot, sauté the dried chili festival, dried green peppercorns, ginger slices and garlic slices first, then add the homemade spicy fish feed and pour in the fried fish fillets, green pepper pieces and crispy peanut rice, stir-fry at the same time add chicken essence, monosodium glutamate, sesame oil and pepper oil to taste, and finally sprinkle sesame seeds and stir-fry well, and then put the pot on the plate (see Figure 7 ~ 9).
【Note】 Homemade spicy fish sauce: Put 500 grams of perfumed fish sauce, 500 grams of Pixian bean paste, 300 grams of spicy sauce, 25 grams of thirteen spices and 50 grams of millet pepper crushed, put them together in a pot with an appropriate amount of vegetable oil, and stir-fry until fragrant.
Notes:
1. Control the temperature of the oil when frying the fillets, as the fillets need to be fried until crispy.
2. After the homemade spicy fish is cooked, it cannot be fried for a long time, otherwise it will produce a burnt bitter taste.
3. According to the taste preferences of diners, appropriately add cumin powder.
Peppery fatty sausage
1. After the fat intestines are cleaned, put in a pot of boiling water with ginger and white wine, fish out and then put in a pressure cooker mixed with water, after 3 minutes of steam pressure, remove from the heat until naturally cool, and then take it out and cut it into small pieces and set aside. Peel and clean the taro, put it in a pot and add salt and lard, steam it in the basket and then take it out, and put it on the bottom of the plate together with the garlic sprout festival and the celery festival.
2. Put vegetable oil in the pot and heat it, add ginger rice, garlic rice and Pixian watercress to stir-fry incense, mix in fresh soup and cook under the fat intestines for a while, during which salt, monosodium glutamate, pepper and brine oil are added to season, and after being placed in a dish with a base, sprinkle dried green peppercorns and pour into the hot spice oil to stir the incense, and finally garnish with some coriander leaves.
Beef chopsticks radish
Ingredients: 350 grams of white radish, 80 grams of beef grains, 10 grams of coriander, 10 grams of garlic seedlings, 10 grams of green and red two thorn chili rings, ginger rice, garlic rice, salt, a poinsettia of fresh soy sauce, oyster sauce, monosodium glutamate, dark soy sauce, chemical lard
1. Cut the large white radish into chopstick strips, put it in a pot of water and add lard and salt, cook until it is cooked thoroughly, and then drain it.
2. Heat a small amount of lard in another pot, first add ginger rice, garlic rice and beef grains and stir-fry, after adding a pint of fresh soy sauce and oyster sauce, add green and red pepper rings, garlic seedlings and coriander, stir-fry well to become the filling.
3. Heat the lard in the net pot, when the cooked radish strips are simmered until slightly dry, add a poinsettia of fresh soy sauce, oyster sauce, monosodium glutamate and old soy sauce and stir-fry well, and then pour 1/3 of the filling into it and stir-fry into the flavor. After serving the pan, scoop the remaining filling on top of the radish and serve.
Overlord waist flower
1. Take 4 pork loins to cure the net, cut them in half and cut off the waist, and then change the knife to cut into a phoenix-tailed waist flower.
2. After cutting, add the appropriate amount of spicy sauce, spicy fresh sauce, cooking wine, pepper, chicken juice, old dried mother tempeh, sugar, pepper noodles, sea pepper noodles, dried sea pepper, peppercorns, ginger garlic slices, dry starch to grasp the taste evenly. Cut the green shoots into strips and remove the head of the enoki mushroom and set aside.
3. Heat the salad oil in the net pot, first fry the green shoots and enoki mushrooms a few times, add salt and MSG and stir-fry well, and then start the pot and put it on the bottom of the plate.
4. Wash the pot and put oil on the fire, when it is 70% hot, pour in the yard of delicious waist flowers, fry on high heat for about half a minute, pour pepper oil and sesame oil into the pot, turn well to plate, sprinkle sesame seeds and green onions to garnish, that is.
Steamed yellow sand with soy pepper
Ingredients: 1 yellow sand fish (about 750 grams), 100 grams of Xinjin soy sauce, 80 grams of green and red two thorn chili peppers, 150 grams of pork belly, beautiful and fresh, a poinsettia of fresh soy sauce, salt, monosodium glutamate, chicken essence, lard, salad oil
1. After slaughtering and purifying the yellow sand fish, cut it into two connected halves with a knife from the abdomen, and then spread it in the fish dish and set aside.
2. Heat the wok with lard, fry the pork belly into the pot until dry and fragrant, then add the soy sauce to continue to fry, successively add salt, monosodium glutamate, chicken essence, meiji fresh and a pint of fresh soy sauce, stir-fry well to get the soybean sauce flavor material.
3. Pour half of the tempeh sauce on the yellow sandfish and steam for 8 minutes before taking it out. Heat the salad oil in another pot, first sauté the green and red two thorn chili peppers, then fry the remaining soybean sauce and stir-fry well, scoop on the fish, and serve.
Peppercorn yellow diced
1. After slaughtering the yellow lapding and purifying, throw a pot of boiling water into a pot of boiling water and fish it out for use.
2. Cut the pickled pepper and ginger into strips, and cut the millet spicy into pairs one by one. Cut the loofah into knots, put it into a pot of boiling water with oil and salt together with the fungus, and when it is cooked, fish it out and put it on the bottom of the plate.
3. Put vegetable oil and lard in a net pot, heat up the pickled pepper, ginger and millet spicy, stir-fry the aroma and then add the kimchi, to be mixed with the broth and boil for about 3 minutes, then add the yellow wax and add salt, sugar, vinegar, chicken essence and MSG. After the fish is cooked, put it in a basin with loofah and fungus.
4. Wash and re-heat the pot, put the right amount of oil to heat, after the green peppercorns are simmered, pour on the yellow and spicy diced in the pot, and garnish with coriander.
Raw and explosive eel
1. After slaughtering the soil eel and removing the bones, chop it into knots; after cutting the green and red peppers and onions one by one, change the knife to grow about 2 cm knots.
2. Put vegetable oil and lard in the net pot, when it is 70% hot, first add the eel and sauté, add dried chili peppers, peppercorns, ginger and garlic slices, green onions and homemade sauce while stir-frying.
3. Stir-fry until fragrant, add the appropriate amount of sugar, chicken essence, monosodium glutamate, vinegar, pepper and cooking wine sauce, pour sesame oil and sprinkle with pepper noodles and sesame seeds before cooking, and serve on the plate.
100-flavored steaks
1. This dish has a strong garlic flavor, and the ribs are crispy on the outside and tender on the inside. Chop the pork fine steak into long knots, put it in a basin of water to rinse the blood water, fish it out and drain it, add garlic paste, ginger slices, coriander festival, salt, monosodium glutamate, chicken essence and a little sugar after the basin, mix well and marinate for 2 to 5 hours, and then add sweet potato starch and mix well.
2. Place the ribs flat on a plate, basket and steam for half an hour before removing. Put vegetable oil on the heat of the net pot, heat it to 60% and add it to the ribs, fry until it is golden brown and crispy on the outside, remove the oil and plate it, sprinkle with spicy powder, chopped peanuts, cooked sesame seeds and green onions.
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