Pretzel crispy clams
Ingredients: 100 grams of dried clam meat, 100 grams of spiced peanut rice, 20 grams of green and red peppercorns, salt, peppercorn noodles, dried starch, pepper oil, edible oil.
Method:
1: After washing the dried clam meat, put it in a cold water basin to grow well, fish it out and pat it on the dry starch, and fry it in a 50% hot oil pan until it is crispy.
2: Leave the bottom oil in the pot, add the green and red peppercorns and sauté slightly, then put the fried clam meat and spiced peanuts and rice together, add salt, pepper noodles and pepper oil before the pot and stir-fry well, that is.
Tea tree mushroom pop screw slices
raw materials
Ingredients: 250 g of tea tree mushrooms, 100 g of conch.
Seasoning: Ingredient A (10 g shredded chives, 3 g shredded bell pepper, 5 g minced garlic), ingredient B (2 g salt, 6 g spicy fresh sauce), 1 kg salad oil (about 20 g).
Process:
1, tear the tea tree mushroom into silk, put into a 50% hot salad oil pan, fry until golden brown and fish out; wash the conch, take the meat, change the knife into 0.2 cm thick slices, blanch the water;
2, from the pot, into the salad oil 5 grams, into the A ingredient stir-fry, into the tea tree mushroom shreds, snail slices stir-fry, A seasoning, high heat stir-fry for 30 seconds, you can put on the plate.
Braised small trash fish
The four ingredients of crucian carp, yellow spicy diced, white striped fish and green shrimp are combined on a plate, cooked with homemade hot sauce, and a large amount of beer is added to add aroma, and the color of the dish is bright red and the taste is rich, making up for the regret that guests cannot taste the silver carp.
Production Process:
1, the selection of each weight of no more than 100 grams of crucian carp, yellow spicy diced, white striped fish, slaughtered and cleaned, add a little onion ginger water, salt to catch evenly slightly marinated, into 60% hot oil fried until the surface is dry, fish out the drainage oil.
2, the pot into the bottom oil to 50% hot, put in the dried red pepper segment 6 grams, ginger slices 10 grams, garlic cloves 20 grams of stir-fry, put homemade chili sauce 15 grams of stir-fry incense, pour in three kinds of small fish a total of 500 grams, add 100 grams of beer, 300 grams of water, down to 50 grams of shrimp, add 10 grams of soy sauce, 8 grams of sugar, 3 grams of salt, 3 grams of chicken powder on low heat for 7 minutes, turn the heat to thicken the soup, put the pot on the plate, garnish the coriander segment.
Homemade chili sauce:
1, 50 kg of large red pepper to remove seeds, remove stems, wash and drain, put into the machine to break into a paste, add 5 kg of salt, 1 kg of white wine and mix well, into the jar sealed fermentation for 10 days.
2: Heat 2,000 grams of rapeseed oil to 50%, pour in 2,000 grams of marinated chili peppers, 500 grams of soybean paste, 300 grams of sugar, 200 grams of Zhuhou sauce, stir-fry until thick and fragrant, add 1,000 grams of rice wine and simmer until thick.
Production key:
The reason why the fish is not fried directly under the pan is because the fish fried with powder is easy to "paste the soup" during the stewing process, so we will fry the fish directly until it is dry and fragrant, although the sale will be slightly damaged, but the subsequent stew will not have that layer of clothing barrier, and the fish will be more flavorful.