Crispy ginger shrimp
Highlights: Ginger beaten into a paste over fried, fried with fried shrimp balls, the whole dish ginger aroma is outstanding, suitable for summer launch.
Ingredients: 400 grams of shrimp, 100 grams of ginger.
Seasoning: A, cooking wine 3 grams, salt 5 grams, cheese powder 5 grams. B: 10 grams of coriander stalks, 5 grams of red millet spicy, 3 grams of black tempeh, 3 grams of cooked sesame seeds, 5 grams of salt, 2 grams of chicken essence, 3 grams of red oil.
Olive vegetables mixed with mushrooms
Highlights: Stir in mushrooms with olive vegetables, the mushrooms are crisp in the mouth and dry and fragrant.
Ingredients: 250 g of chicken thigh mushrooms.
Seasoning: 3 g salt, 2 g monosodium glutamate, 5 g sesame oil, 5 g chicken powder, 10 g olive vegetables.
Olive charcoal grilled matsutake mushrooms
Highlights: Fresh matsutake mushrooms are soaked in homemade tea oil and soy sauce, and then roasted on a charcoal fire, which not only maintains the original freshness of matsutake mushrooms, but also gives charcoal aroma.
Raw materials: fresh matsutake mushrooms (120 yuan / kg) 250 grams.
Rose Tea Shadow (refreshments)
Highlights: Take rose petals, tender green tea tips, tea juice, green tea powder into a water surface slurry baked, its shape is thin as yarn, crisp in the mouth.
Ingredients: 50 g of flour, 1 egg.
Purple sand beef
Highlights: Beef is simmered with black tea juice, the color is red, the tea flavor is strong, making full use of the characteristics of tea leaves to increase fragrance, remove fishiness, freshness and taste, reducing the spices of traditionally cooked beef, and the aroma is overflowing.
Ingredients: beef brisket 1000 g.
Cumin rabbit waist
Ingredients: rabbit waist 500 g.
Seasoning: 2 packets of perfume rabbit sauce (about 400 grams), cumin brine in a pot (Sichuan-style brine with cumin grains boiled, the amount of cumin depends on the taste of each place).
Crab seed cabbage
Highlights: The saury cabbage with cold mix is changed to baby cabbage as raw material, with exquisite containers and a little crab seed, and the grade is immediately improved.
Ingredients: 2 alpine baby cabbage.
Accessories: crab seed yellow 20 grams, soaked fine vermicelli 50 grams.
Seasoning: 3 grams of mustard spicy, 5 grams of monosodium glutamate, 5 grams of white vinegar, 5 grams of sugar, 5 grams of salt.
Teppanyaki live abalone
Highlights: Fresh abalone is made into a minced garlic mouth, and the iron plate is not heated separately but steamed on a container.
Ingredients: Dalian Baozai 600 g, Guangdong loofah 650 g.
Accessories: millet pepper 150 grams, green onion 20 grams, garlic to taste (put salt, MONOSG to adjust the taste).
Seasoning: 3 grams of oyster sauce, 5 grams of spicy fresh sauce, 10 grams of soy sauce, 10 grams of meiji, 3 grams of sugar, 3 grams of chicken essence, mix well to make a special sauce.
Mince the pepper frankincense pork
Ingredients: suckling pig 1000 g.
Accessories: 100 grams of soybean sprouts, 20 grams of bean skin, 150 grams of millet pepper.
Seasoning: 200 grams of minced pepper, 50 grams of garlic, 20 grams of pepper oil, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 5 grams of sugar, 10 grams of oyster sauce.
Pickled cowpea sautéed crispy eel
Ingredients: eel 125 g.
Accessories: 120 grams of pickled cowpeas, 30 grams of millet pepper, 8 grams of garlic seedlings, corn starch to taste.
Seasoning: Salt 5 g, MONOS glutamate 5 g, pepper 3 g, cooking wine 15 g, pepper oil 10 g, sesame oil 5 g.
Petty bourgeoisie
Ingredients: Thai white shrimp 260 g.
Accessories: asparagus tip 150 g.
Seasoning: 3 g salt, 5 g MSG, 1 egg white, 1 dish of balsamic vinegar.
Pineapple shrimp balls
Deformed from the hot dish "fried shrimp balls", it is very popular because of its beautiful shape and tender taste.
Ingredients: 100 g of fresh shrimp.
Accessories: 20 grams of wafer paper, 15 grams of horseshoe, 1 egg white, 2 grams of ginger rice.
Seasoning: 1.5 g salt, 1.5 g chicken essence, 1 g sugar, 1 g sesame oil, 1 g cooking wine.
Pike crab salad
Highlights: If you think the way crab meat is eaten is already very monotonous, you may wish to take a look at this: crab meat and egg white cubes together to make a salad, the milk aroma masks the fishy smell of crab meat, delicious and pleasant.
Ingredients: 1 pike crab, 5 eggs, 2 crab fillets, 10 grams of cucumber, carrot and onion.
Seasoning: Kraft Wonder Sauce 50 g.
Steamed cod with winter vegetables
Highlights: Cod and winter vegetables are combined without any seasonings.
Ingredients: 500 grams of silver cod, 50 grams of winter vegetables (from Hebei), 5 grams of chives, greens and red peppers, 5 grams of lard.
Dried sautéed American sweet goose
Raw materials: American mellow goose (shaped like a duck and goose, can fly and dive, wild game is very prominent, the meat is delicious, tender, non-fishy, non-greasy, easy to mature. Now artificial breeding, the market is for sale, the price is 60 yuan / kg) 500 grams, black shoots 50 grams, onion and ginger 5 grams each, carrots, onions, garlic 10 grams each, dried peppers 10 grams, coriander, green garlic a total of 5 grams.
Seasoning: 50 grams of homemade goose paste, 50 grams of broth, 10 grams of cooking wine.
Hibiscus native chicken feet
The raw materials of the dishes highlight the original ecology, most of which are collected from the Zigong Mountains; the plate is exaggerated and atmospheric, and the taste type is set as the "strange taste" that modern people prefer; the waiter pours juice on the spot, which increases the ornamentality of the operation. General directions:
Ingredients: 5 chicken feet, 200 g cucumber.
Accessories: 50 grams of sesame seeds, 50 grams of crushed peanuts and rice, 50 grams of ginger and shallots, star anise, peppercorns to taste.
Seasoning: A small bowl of weird juice.
Ingredients: 15 grams of sesame paste, 10 grams of sesame oil, 15 grams of red oil, 6 grams of salt, 10 grams of vinegar, 10 grams of sugar, 10 grams of green onion, 10 grams of ginger juice, 10 grams of garlic paste, 5 grams of pepper noodles, 20 grams of soy sauce, 6 grams of monosodium glutamate.
Grilled oysters
Grilled oysters have become popular in the southeast coastal areas in recent years, but most of the hotels in Chengdu are still steamed or minced garlic steamed, I introduced the grilling method, and added the seasoning techniques of Sichuan cuisine, the slightly spicy taste and grilled aroma are very suitable for the appetite of diners. General directions:
Ingredients: 500 g of oysters.
Accessories: 50 grams of minced garlic, 50 grams of kohlrabi (a kind of pickle from Sichuan, the taste is very crisp), 20 grams of chives, 50 grams of bright red millet pepper.
Double pepper earth beef
Sauce beef is a famous food in Chengdu, the resulting roast pepper beef and so on are not uncommon, when I design this dish, the taste and shape are to strive for fine: beef first marinated and then marinated and then marinated, into tempeh flavor, the choice of red and green two colors of pepper, after burning the wrinkled skin peeled off, revealing bright pepper meat, chopped into fine grains spread on the beef, and the choice of double concave plates, red and green contrast, very eye-catching. General directions:
Ingredients: 200 g beef.
Accessories: 100 grams of green two pounds, 100 grams of beauty pepper, 300 grams of pumpkin, 300 grams of eggplant.
Seasoning: Sichuan-style red brine in a pot, salt 5 grams, monosodium glutamate 15 grams, cooking wine 20 grams, green onion and ginger 10 grams each, chicken essence 10 grams, green onion oil 20 grams.
Hibiscus festival is high
There is a saying in jianghu cuisine, "rising up and down", it is roasted with oxtail, when I launched it here, because I want to highlight the word "style", I chose double-layered glassware, using the combination of Sichuan and Cantonese methods, and the plate of one person per person to improve the grade. General directions:
Ingredients: fresh oxtail 1 kg.
Accessories: broccoli 250 g.
Seasoning: 10 grams of chicken essence, 10 grams of salt, Pixian watercress (finely chopped) 30 grams, 30 grams of minced pickled pepper, 5 grams of dried peppercorns, 5 grams of dried peppers, 3 grams of marinated flavor adder paste.
Stewed raw fish with green apples
Ingredients: 1500 grams of fresh soup, 50 grams of pork tenderloin, 50 grams of chicken claws, 5 grams of ginger slices, 50 grams of green apples, 300 grams of blackfish.
Seasoning: 8 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of red dates.
Boiling tender beef (beef rush)
Ingredients: beef fillet 400 g, bamboo shoot slices 50 g, lotus slices 50 g, fungus 50 g.
Seasoning: 2 grams of flour, 4 grams of salt, 5 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of dried green peppercorns, 100 grams of two pounds of chili peppers, 1 gram of star anise powder.
Fragrant tea tree mushrooms
Batch method: 500 grams of dried tea tree mushrooms to remove the roots, soak in warm water for about 2 hours, fish out the dehydration (our shop is dehydrated by the dehydrator of the washing machine, about a minute), and then...
Health Sanwei Dan
Ingredients: green radish, carrot, carrot 100 grams each, shrimp gelatin 60 grams.
Seasoning: Salt 5 g, MONOS glutamate 5 g, pepper 2 g, chicken powder 5 g, starch 20 g, salad oil 1000 g.
Production: 1, three kinds of radish each cut into fine wires, quickly rinse the water, squeeze the water dry. Shrimp glue na pot, into the starch mixed well, can make the shrimp glue more viscous, the ball of radish shreds is not easy to disperse, the surface is very smooth. 2: Divide the shrimp gel into three parts, add a kind of radish shredded each, add salt, monosodium glutamate, pepper and chicken powder and mix well, and form balls with a diameter of 1 cm. 3: Heat the oil in the pan to 50%, add the balls, soak and fry for 2 minutes on low heat until cooked thoroughly.
Features: salty taste, bright color.
The key to production: the oil temperature should not be too high when frying, and it should be fried slowly over low heat.
Stir-fried three fresh in the mountains
Highlights: Duck egg fried lake shrimp, with toon to enhance the taste, delicious taste.
Ingredients: 4 fresh duck eggs, 200 grams of shrimp from Weishan Lake, 50 grams of minced sprouts, 20 grams of minced red peppers, 10 single cakes.
Seasoning: 5 g salt, 5 g monosodium glutamate, 3 g pepper, 10 g sesame oil.
Preparation: 1: Wash the lake shrimp, fry in 70% hot oil for 10 seconds until the shrimp skin is crispy. 2: Beat the duck eggs into egg mixture, add the lake shrimp, minced tsubaki sprouts, minced red pepper and all the spices, mix well and set aside. 3: Heat the pot into the bottom oil, add the mixed duck egg liquid and fry it, put it on the plate, and the single cake can be circumferential.
Features: Salty and crispy.
The key to production: 1, because you have to eat with a skin, the smaller the lake shrimp selected for this dish, the better, because of the season, the hotel did not find a small lake shrimp at that time, so it had to choose a larger one. 2: Fry the lake shrimp until the skin is crispy.
Kang Bin commented: This dish can be fried with raw salted duck eggs, without salt, the dish has the aroma of salted duck eggs, and it is not fishy. However, after the duck egg is pickled, the yolk will solidify and cannot be broken, you can take the yolk out for other dishes, take the salted duck egg white and fresh egg yolk and fry, because only the duck egg white is fried after the color is white and ugly.
Pot collapse little gag
Highlights: The little gaga is made with egg skin and shrimp filling, and the method is novel.
Ingredients: 8 live gama sticks (40 g/stick), 10 g carrots, 10 g parsley, 20 g shrimp, 1 egg skin, 1 egg.
Seasoning: 5 g salt, 5 g monosodium glutamate, 10 g starch, 2 g pepper.
Preparation: 1, ga ya to remove the head, back knife to remove bone and thorn, put in the onion ginger salt water soaked for 2 hours. 2: Cut carrots, parsley and shrimp into small pieces, add salt, pepper, monosodium glutamate, eggs and starch to make the filling. 3: Lay out the egg skin flat, spread out a layer of mixed filling, lay the skin on the top regularly and flat, and steam in the steaming box for 2 minutes until it is seven ripe, so that it is shaped. 4, hot pot cold oil into the steamed Ga ya billet, low heat slowly collapse for 3 minutes (when into the pot egg skin downwards, collapse one side after the big overturn the other side of the pot), until the fish blank is cooked thoroughly, according to the strip to change the knife plate, with dipping sauce (spicy girl chili sauce 10 grams, flavor Dame 5 grams, cooked peanut crushed 20 grams, chopped chives, mix well) on the table.
The key to production: 1, ga ya billet first steaming can make the fish, shrimp filling, egg skin stick together, it is not easy to fall apart when collapsed. 2, in the collapse of the fish blank large overturning pot must be light, so as not to scatter, and the heat can not be too large.
Stir-fried eight strips of sea shoots
Raw materials: live eight with 400 grams, good sea shoots (market for sale, bag of dried sea shoots 70 grams / bag, priced at 12 yuan, a pound of dried sea shoots can make seven or eight pounds, the taste is crisp, itself has no taste, has the effect of tonifying the spleen and lungs, can be used as stir-frying, soup, cold mix and other dishes) 100 grams.
Seasoning: 5 grams of green onion and ginger, 10 grams of green and red millet pepper, 2 grams of monosodium glutamate, 2 grams of sugar, a little water starch.
Production: 1, the live eight belts to kill well, changed to 3 cm segment, Na Pot, add egg whites, food powder, whisk for 8 minutes (the net rate of live eight belts is 6-7 two per kilogram, the amount of egg whites and food powder is 2 grams of food powder per kilogram of live eight belts, and 1 egg white. When making a batch, you can beat it with a whisk for 4 minutes. The eight bands after whipping are crisp and tender and not tough). 2, whisked eight belts into boiling water quickly rinsed, fished out over cold, soaked in ice water for 6 hours (soaked with ice water eight belts and then steamed or fried, the taste is still crisp). 3, sea shoots into the broth has not passed, add an appropriate amount of star anise, green onion and ginger, steamed in the steaming car for 10 minutes to take out, choose a thicker sea shoot section vertical section to change one or two spare. 4: Heat the pot into the bottom oil, add green onion ginger, green and red millet pepper, add a little broth, add MONOSG, sugar to taste, add sea shoots and eight belts and fry, hook the glass, drizzle the oil out of the pot.
Features: fresh and crisp and tender, bright color.
The key to making: the steaming time of sea shoots must not be too long, so as not to make noodles.
Nuts stir-fried snails
Creativity: According to the Cantonese small stir-fry improvement, add sauce to increase the flavor of the dish sauce, the color is golden red, the taste is fresh. When plated, the texture is used to beautify and make the product more exquisite and improve the quality of the dish.
Ingredients: 200 grams of conch meat, 50 grams of macadamia nuts, 50 grams of sweet beans, 20 grams of yellow cabbage pepper.
Seasoning: 10 grams of Lee Kum Kee seafood sauce, 8 grams of Lee Kum Kee garlic hot sauce, 3 grams of sugar, 1 gram of monosodium glutamate, 3 grams of ginger juice.
Stone pot millet chicken
Highlights: Millet porridge is made into a golden soup with pumpkin paste, served with chicken thigh meatballs, high-grade and not expensive.
Ingredients: 750 grams of thick millet porridge (just stir with a hand spoon), 50 grams of pumpkin minced, 150 grams of broth, 500 grams of chicken thighs.
Seasoning: 100 grams of flower carving wine, 3 grams of salt, monosodium glutamate, chicken powder, 10 grams of chicken juice.
Production: 1, chicken thigh meat (chicken breast taste slightly woody) peel, remove the bone and meat tendons, twist into a paste, put in the carved wine, salt, monosodium glutamate, chicken powder, chicken juice beat for 15-20 minutes to the highest strength, and then into warm water, grow chicken meatballs, take 300 grams of chicken meatballs for later. 2, add 150 grams of millet porridge to the pot and boil, beat off the foam, add pumpkin paste to adjust to the color of the golden soup, add salt, monosodium glutamate, chicken powder, hook thin mustard, put in chicken meatballs, put into a hot stone pot, sprinkle spinach shreds.
Stone pot rice cake
Highlights: Rice cakes and sherry are paired to make a dish suitable for New Year's.
Ingredients: 400 grams of rice cakes (sliced bagged rice cakes, 0.3 cm thick each), 15 grams of sherry, 15 grams of diced pork belly, 15 grams of shredded onion.
Seasoning: salt, monosodium glutamate, chicken essence 3 grams each, Xi Home concentrated chicken juice 3 grams, rose dew wine 6 grams.
Sea buckthorn sydney pear
Highlights: New raw sea buckthorn fruit to make Sydney pear.
Preparation: 500 grams of sea buckthorn juice into the Nestle fruit powder 10 grams, concentrated orange juice 15 grams, sugar 15 grams, white vinegar 5 grams after mixing, into the Sydney pear meat soaked for 12 hours, sliced when walking, yard in the dish, into the sea buckthorn pulp 15 grams, with a little juice can be.
Apple blossom branches
Highlights: The combination of apple strips and squid shreds.
Preparation: Cut the apple meat into chopstick strips. Blanch the chilled squid with hot water, tear off the skin, then cut into equal thickness of the silk, and then blanch it with boiling water for about 2 minutes, fish out the cold, control the moisture, and mix well with apple strips, sugar, chicken powder and a little cooking oil.