Jasmine baked shrimp
This is the use of jasmine flowers in shrimp dishes, using baked cooking methods, so that the dishes carry the jasmine fragrance and the sauce aroma of the seasoning.
make:
1, after the bean sprouts are cut off at both ends, put them in the pot to the bottom;
2. Remove the head of the shrimp and cut it into two halves connected by the tail. Set the shrimp on top of the bean sprouts, then pour in a homemade compound sauce, sprinkle the jasmine flowers that have been soaked (fresh jasmine is better), and light and bake for 5 minutes.
Description: The homemade compound sauce is made by mixing the stir-fried pork with the original sauce of the soaked jasmine, XO sauce, salt, sugar, chicken essence, monosodium glutamate, pepper, soy sauce, Meiji soy sauce, chicken fat and perilla oil.
Signature taro shrimp
1: Slaughter and clean the meat crab and chop it into pieces, fry it in a pan of salad oil that is 70% hot until it is golden brown, remove it and drain the oil, then wrap it in homemade sauce, sea pepper noodles and pepper noodles and set aside.
2: Heat the lard in the net pot, scoop in the bone broth and bring to a boil, then add taro and simmer, add salt to taste. After fishing out, wrap in a layer of homemade sauce and put it in the bottom of the basin. Put the crab pieces wrapped in the sauce on the table.
3: Put homemade chili oil in the net pot, when it is 80% hot, add dried peppercorns and dried chili peppers to simmer, pour on the crab pieces in the pot, sprinkle with coriander leaves and serve.
[Note] How to make homemade sauce: Add seven or eight kinds of sauces such as pot sauce, seafood sauce, and rib sauce to the pot, mix well and set aside. Heat olive oil in a net pot, add the mixture sauce and sauté until fragrant.
< h1 class= "pgc-h-arrow-right" > fried pepper fillets</h1>
raw material:
Male fish 750 g. 150 g bean sprouts, 3 g garlic seeds, 50 g dried chili peppers, 3 g green onion.
seasoning:
Oil 15 g, turmeric powder 3 g, pepper oil 5 g, salt 3 g, corn starch 10 g, thirteen spices 5 g, curry powder 5 g.
1. Males are slaughtered, scaled and washed. Change the knife to a 0.5 cm thick butterfly-shaped flake and wash away the blood under the running water.
2. Salt the fillets, add corn starch and egg white and mix well and marinate for 2 hours. Marinate the sashimi and blanch for 10 seconds.
3. Wash the bean sprouts, blanch until cooked, put into a basin and cover the fillets with bean sprouts. Sprinkle evenly with turmeric powder, thirteen spices, curry powder, garlic seeds, dried chili peppers, green onion and pepper oil. Heat the oil to 80% heat and pour in a basin. Bring a fire to the table.
<h1 class= "pgc-h-arrow-right" > roasted sautéed shoko matsutake</h1> mushrooms
200 grams of fresh matsutake mushrooms, 50 grams of peeled pork belly, 30 grams of chili strips, 20 grams of white green onion (segment).
3 g soy sauce, 20 g olive oil, 2 g black pepper, 20 g shallot oil.
<h1 class="pgc-h-arrow-right" > production:</h1>
1, the fresh matsutake mushroom carefully washed with water, the root of the soil with a knife gently scraped off, drained;
2. Sort out the matsutake mushrooms;
3. Put the matsutake mushrooms into the steaming bowl and brush a layer of olive oil on the surface of the matsutake mushrooms;
4, the oven preheat 180 degrees, the steaming bowl buckle into the oven, up and down the heat for about 10 minutes, smell the matsutake aroma can be;
5, diced meat marinated into the flavor with 70% oil temperature fried;
6: Heat the net pot into the oil pan, leave a small amount of residual oil into the chili strips, green onion, diced meat, quickly transfer to the roasted matsutake mushroom seasoning pot and plate.
prompt:
1, the best cooking of matsutake mushrooms can be simply brushed butter roasted, when eating sprinkled with salt or dipped in soy sauce to eat. If there is no steaming bowl, wrap the matsutake mushrooms in tin foil and put them on a baking sheet to bake;
2, roasted matsutake is the matsutake slice brush olive oil roasted, only the simplest cooking method can maximize the preservation of the original taste of the ingredients, and only delicious ingredients like fresh matsutake can withstand such a "plain" cooking.
3, the cooking method of dry sauté is most suitable for the cooking of dry matsutake mushrooms, and the best cooking of fresh matsutake mushrooms can be simple and baked.
Flavor type: salty and umami
Stone pot old tofu
Finished product Figure 7
2 pieces of old tofu 80 ml pork belly slices, garlic sprouts, dark soy sauce, meiji fresh soy sauce, a pint of fresh soy sauce, spicy fresh sauce, oyster sauce, ginger garlic rice, millet pepper, corn starch, monosodium glutamate, chicken essence, fresh soup, sesame oil, pepper oil each appropriate amount
1. Put the old tofu in a pressure cooker, mix the fresh soup and the old soy sauce and then press it on the heat, take it out to dry the water, cut it into pieces and set aside (see Figure 1).
2. Heat the pot with homemade red oil, put the pork belly slices to boil out the oil, add ginger garlic rice, oyster sauce and millet pepper together and stir-fry, mix the fresh soup and boil it into the tofu pieces, then add MSG, chicken essence, Meiji fresh soy sauce, a poinsettia of fresh soy sauce and spicy fresh sauce to burn into the flavor (see Figure 2~4).
3. Put wet corn starch into the pot, add garlic sprouts, sesame oil and pepper oil, and pour it into the stone pot that has been baked in the oven beforehand, and serve it (see Figure 5~7).
Pickled pepper cuttlefish
This dish is one of the representative dishes of "SeaFood Sichuan Cooking", using 20 cuttlefish cubs, supplemented by Guizhou pickled bullet peppers that have been fermented for 180 days, which have the characteristics of strong pickled pepper flavor and Q bullet crispness.
Chilled North Sea cuttlefish 260 g green shoots 200 g pickled bullet pepper 200 g soaked two wattle chili pepper 200 g shallot knot 20 g celery knot 25 g pickled ginger rice 20 g garlic rice 20 g pickled pepper sauce 40 g mash 8 g white sugar 2 g pepper powder 0.5 g cooking wine 20 ml pickled pepper oil 100 ml water starch, coriander leaves, chicken essence, monosodium glutamate, pepper oil, sesame oil each appropriate amount
1. The cuttlefish are naturally thawed, put into a pot of boiling water until they are broken, and fished out and set aside. Cut the green shoots into comb pieces.
2. Heat the pot, add pickled pepper oil to heat, add pickled ginger rice, garlic rice, pickled pepper sauce to fry the flavor, put in the pickled bullet pepper, soaked two thorn chili peppers to fry the aroma, and then add mash and cooking wine to stir-fry, and mix in chicken essence, monosodium glutamate, pepper, sugar, pour in cuttlefish, green shoots into the flavor, add shallots, celery knots, turn well, after hooking, pour in pepper oil, sesame oil, and put the pot on the plate.
Success
Pork ribs 300 grams millet 100 grams old pumpkin 200 grams of rib sauce, hoisin sauce, tofu milk, peanut butter, oyster sauce, ginger, minced garlic, pepper powder, chicken essence, monosodium glutamate, vine pepper oil, watercress oil each appropriate amount
1. Cut the pork ribs into sections, put them in a basin of water to rinse off the blood, and then drain them. The millet was also ground, the pumpkin was peeled and cut into pieces.
2. Put the pork ribs into a basin, put the ginger, minced garlic, pork rib sauce, seafood sauce, tofu milk, peanut butter, oyster sauce, peppercorn powder, chicken essence, monosodium glutamate, rattan pepper oil and watercress oil mix well, then add chopped millet and pumpkin pieces and mix well, put into a small steamer basket and steam until the ribs are cooked and off the bone, you can put it on the plate.
Dried mom sauce pig hands
2 pig hands, a little green onion and a little cooked sesame seeds.
Pixian bean paste, Lao Gan Ma spicy tempeh 100 grams, salt, chicken powder, pepper oil, spice oil, salad oil each appropriate amount.
1. Cut the pig's trotters into small pieces, remove the blood in a pot of boiling water, and drain the water and set aside.
2. Put the salad oil into the net pot, cook until it is 70% hot, fry until the skin is crispy yellow, then move it into the pressure cooker and set aside.
3. Heat the net pot with spice oil, first put in the old dry mother spicy tempeh, Pixian bean paste stir-fry incense, add an appropriate amount of water to boil, add salt, chicken powder, pepper oil, pour into the pressure cooker with hoof flowers, steam pressure for 15 minutes, then turn off the heat, continue to simmer for 5 minutes, you can fish out.
4. When out of the pan and plate, sprinkle with green onion and cooked sesame seeds.