Ground pot Sichuan flavor lamb chops
Features: spicy and delicious, strong flavor to enhance appetite, endless aftertaste.
Ingredients: 600 grams of lamb chops, 10 grams of green and red pepper rings, 10 grams of coriander leaves, 40 grams of garlic seedlings.
Seasoning: 20 grams of cumin, 20 grams of cardamom, 30 grams of dried chili peppers, 15 grams of peppercorns, 30 grams of ginger and green onion, 40 grams of mutton oil, 20 grams of cumin powder, 30 grams of salt, 40 grams of monosodium glutamate, 50 grams of rice wine, 1500 grams of broth.
Method:
1: After washing the garlic seedlings, change the knife to grow into 3 cm segments, chop the dried pepper into minced pieces, chop the cardamom into small pieces and set aside, cut the green onion into sections, and slice the ginger.
2: Wash and cut the sheep fat into 1 cm square pieces, put it into a dry pot and slowly burn it over low heat, and when the sheep fat is completely burned, add 10 grams of dried chili pepper, 10 grams of cumin, 10 grams of cardamom and peppercorns and simmer for 5 minutes to make seasoning oil and set aside.
3: Wash the lamb chops and chop them into small pieces weighing about 10 grams, put them in boiling water and heat for 2 minutes and then take them out for later; when the dry pot is 70% hot, add 10 grams of cumin, rice wine, 20 grams of dried chili peppers, 10 grams of cardamom, ginger slices, green onions, lamb chops and broth and simmer for 30 minutes until cooked and ready to use.
4: Put the prepared seasoning oil in the pot, when it is 80% hot, add the soup of cooked lamb chops and roast lamb chops, green and red pepper rings, garlic sprouts, cumin powder, salt, MONOS glutamate to taste, simmer for 2 minutes, put the pot into the pot, sprinkle with coriander leaves and serve while it is hot.
Grilled silver fish by the river
Features: Fried silver fish is crisp and crispy, cucumber and tomato are fresh and refreshing, corn is soft and sticky, and the same food has a unique taste.
Ingredients: 500 grams of silver fish cubes (finger thickness), 20 grams of crispy fried powder, 200 grams of corn cobs, 50 grams of green and red peppers, 50 grams of cucumber strips, 30 grams of fresh tomatoes.
Seasoning: 5 grams of minced ginger, 5 grams of minced green onion, 10 grams of cooking wine, 3 grams of pepper powder, 10 grams of minced pepper sauce, 10 grams of minced garlic sauce, 5 grams of chili noodles, 5 grams of cooked sesame seeds, 15 grams of sweet sauce, 8 grams of salad oil.
l, remove the offal of the silver fish, wash and put it in the basin, add ginger, green onion, cooking wine, pepper, minced pepper sauce, garlic sauce mix well, marinate for 10 minutes, pick up and string with bamboo skewers, evenly wrapped in crispy fried powder. Split the cooked corn cob into strips, chop 3 more pieces each, cut the green and red pepper into diamond-shaped pieces, and string them with bamboo skewers at intervals from the corn cob pieces and set aside.
2: Heat the pot with salad oil to 70% heat, put the fish skewers into 40% hot oil and fry for 1 and a half minutes until the outside is crispy and tender, and then put the corn skewers into 60% hot oil and fry for 30 seconds until the green and red pepper pieces are broken. Wrap the bamboo skewers in tin foil, sprinkle them with chili noodles and sesame seeds, and place them in the basket.
3: Heat the oil at the bottom of the pan to 50%, add the sweet sauce and stir-fry over low heat. Peel and cut the tomatoes into pieces, and serve the fish on a plate of cucumbers, tomatoes and sweet sauce.
The key to production: the silver fish is tender and tender, and it should be carefully operated when deviscted so as not to break the fish body. When frying silver fish, you must master the heat and time, which is too long and easy to burn.
Brine platter
Features: beautiful shape, rich raw materials, strong edible.
Flavor type: five-spiced
Ingredients: goose gizzard 50 g, arch 50 g, pig ear 50 g, pig tongue 50 g, pork knuckle 50 g, shiitake mushroom 30 g, dried tofu 50 g.
Accessories: cucumber 40 g, goji berries 6 g, red cherry 1 g.
Seasoning: 6000 g brine, 6 g sesame oil.
1: Wash the goose gizzard, arch mouth, pig ear, pig tongue and pork knuckle, put it into the brine pot to marinate, and fish out for later.
2: Soak the shiitake mushrooms in water and marinate the dried tofu separately.
3: After the meat is put into the oil pot, cut into thin slices and shaped together with the marinated shiitake mushrooms and dried tofu.
4: Cut the cucumber into pine leaves, place it on the plate with the goji berries for embellishment, cut the red cherry in half, and dot it in the dish for the sun.
5. After setting it up, use a brush to brush the sesame oil evenly.
Tip: The knife worker requires fine, and the idea is in mind before the pendulum, so that the shape can be reflected in good condition.