Over 3,000 specialties are available for free
<h1 class="pgc-h-arrow-right" data-track="1" > mushroom</h1>
Fragrant mushrooms
This dish is carefully selected with homemade mushrooms, stir-fried and baked, and the dish is crisp and smooth, with both fungal and meat aromas.
raw material:
500 grams of mushrooms, 80 grams of minced meat, 50 grams of winter shoots, 50 grams of red and green millet peppercorns, 30 grams of ginger, 30 grams of sprouts, 15 grams of garlic.
seasoning:
5 grams of light soy sauce, 5 grams of spicy fresh sauce, 4 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar.
make:
1: Wash the mushrooms, cut them into two, mark them with a flower knife, put in 60% hot oil and fry off the excess water and turn golden brown.
2, the pot left the bottom of the oil heat, add minced meat and sauté fragrant, under the ginger grains, garlic grains, sprouts, winter shoots, green and red millet pepper stir-fry evenly, pour the mouth mushrooms, salt, monosodium glutamate, sugar, soy sauce, spicy fresh sauce stir-fry over medium heat until flavored, put into the hot casserole to serve.
Production key:
Do not fry the mushroom too much, otherwise the taste will become old, but also can not be fried too lightly, otherwise the water content is too large and the taste is not fragrant.
<h1 class="pgc-h-arrow-right" data-track="105" > grain lake flavored duck</h1>
Grain Lake FlavorEd Duck
Hot pot duck, that is, Qianliang Lake flavor duck, is a famous dish in Yueyang area, the original method is to cut the local old duck into pieces and then stew with the offal with sauce, spice powder, broth, etc., in an iron pot, eat the duck pieces and then add soup and shabu-shabu. Chef Liu made two improvements: one is that the internal organs are not added to the dish, if the guests ask, the internal organs can be added and stir-fried; the other is that it is served in a casserole and presented as a dish alone, and cannot add soup and shabu-shabu. The duck meat is tight but not stuffed with teeth, and the bite of the soup is splashed, spicy and salty, with endless aftertaste, and can sell more than 30 servings a day.
1, Qianliang Lake put 1 old water duck (about 2.2 pounds) slaughtered and cleaned, dehaired and opened, took out the internal organs (duck gizzard, duck liver, duck heart, duck intestine), cut off the duck head, duck legs, duck wings, changed the duck body into a 3 cm wide, 4 cm long large piece, blanched water for use. Note: Duck offal first rinsed in water, then into the Hunan type brine to marinate, fished out to cool and then changed to a knife, can be used as a side dish, can also be fried with duck according to the needs of guests.
2: Heat 100 grams of rapeseed oil and 50 grams of lard to 50% heat, sauté a little cinnamon, pour in duck head, duck wings, duck legs, duck meat and other dry water, put ginger, garlic 15 grams each, red dried pepper 10 grams, pour into the broth 1200 grams, half a bottle of beer, bring to a boil on high heat and pour into a pressure cooker for 12 minutes.
3, put the duck and the original soup back into the wok, put 50 grams of Pixian bean paste, 20 grams of spice powder, 10 grams of yellow pepper sauce, 5 grams of dragon brand soy sauce, turn over to color, add a little water to the high heat and then turn to low heat and simmer for 3 minutes to get out of the pot, garnish the shallots and go to the dish.
Spice powder:
Star anise 500 grams, cinnamon 400 grams, fragrant leaves, da hong pao peppercorns, white cardamom 300 grams each, grass fruit, tangerine peel, cumin 150 grams each, lemongrass, white root, cloves 50 grams each, luo han guo (crushed) into a blender and beaten into powder.
<h1 class="pgc-h-arrow-right" data-track="106" > ginger fish eggs</h1>
Sub ginger fish egg
700 grams of roe for carp, 80 grams of homemade bean paste, green onion, ginger pieces, cooking wine, salt, dried sea pepper festival, dried peppercorns, pickled ginger slices, pickled sea pepper festival, old ginger rice, garlic rice, sugar, chicken essence, monosodium glutamate, vinegar, vegetable oil each appropriate amount
1. Take the roe of the large carp (whole piece, do not go to the outer membrane), put it in a basin of water and rinse the water, then fish it out and put it into another basin (see Figure 1).
2. Add ginger pieces, cooking wine and salt to the water pot, bring to a boil, slowly pour the roe into the pot and soak for a while. Then pour the hot water from the basin, leaving the roe, pour in the boiling water with ginger pieces and so on again, repeat two or three times, and slowly soak the roe until it is nine minutes cooked (see Figure 2).
3. Pour vegetable oil into the net pot and heat it, add dried sea pepper knots, dried peppercorns, homemade watercress paste, pickled ginger slices, pickled sea pepper knots, old ginger rice and garlic rice, stir-fry and then mix the appropriate amount of water to boil, shake out the bubble ginger slices and the bubble sea pepper knot, then add the soaked roe, add sugar, chicken essence, monosodium glutamate and vinegar, heat over low heat for about 10 minutes until the roe flavors, sprinkle some green onions when the pot is plated, you can (see Figure 3~4).
<h1 class="pgc-h-arrow-right" data-track="107" > lime scallion peony shrimp</h1>
Lime scallion peony shrimp
10 Thai green shrimp, 1 mushroom, shallot, lime, original green bean, salt, sugar and olive oil
1. Cut the shrimp from the middle, the two ends are constantly butterfly-shaped, add half a spoonful of salt, 3 flavor spoons of sugar, and then squeeze in a small lime juice, mix well, squeeze out the shrimp water, then put it into a pot of boiling water and cook for 3 seconds, drain and set aside.
2. Put the shallots into a pot of boiling water and put them into the wall breaker, add an appropriate amount of ice cubes and beat the shallots. Cut the mushrooms into small pieces and bake them with a musket.
3. Crush the original green beans, add half a tablespoon of chopped green onion, a small half-spoon of salt, a little olive oil, butterfly shrimp and baked mushroom slices and mix well, put on the plate and sprinkle the original green beans.
<h1 class="pgc-h-arrow-right" data-track="108" > ribs back to the pot meat</h1>
Ribs back to the pot meat
Production;
1. Cook the pork belly and ribs in a pot of boiling water until they are just cooked, remove them and let them cool, then change the knife into slices and small pieces. Cut the green peppers into hob pieces.
2. Heat the net pot into salad oil, first put the pork belly slices and pork ribs under the pot, stir-fry until the pork belly slices have been in the shape of a lamp nest, put in the garlic and green pepper pieces, in addition to the tempeh and Pixian bean paste together to fry incense, before leaving the pot, add soy sauce, monosodium glutamate, sugar, from the pot to plate
<h1 class="pgc-h-arrow-right" data-track="109" > sour radish stewed pork belly</h1>
Pork belly stew with sour radish
Pork belly 600 grams of sour radish 200 grams of loofah 200 grams of carrots 100 grams of dried goldenrod vegetables 300 grams of wild mountain pepper 15 grams of salt 10 grams of monosodium glutamate 2 grams of chicken juice 18 ml of soybean oil 100 ml of lard 150 grams of black fungus, cabbage slices, ginger pieces, green onion segments, star anise, peppercorns, ginger slices, white vinegar, white wine, fresh soup each appropriate amount
1. After the pork belly is cleaned, put it into a cold water pot with ginger pieces, green onions, and white vinegar (a little) and cook for a while to remove part of the smell, then fish it into the pressure cooker, mix in an appropriate amount of water, add star anise, ginger pieces, white wine, peppercorns, add star anise, ginger pieces, white wine, peppercorns, after steaming on high heat, change the heat to about 25 minutes until the pork belly is soft and cooked, turn off the heat to cool down, open the lid, take it out and cut it into strips with a knife.
2. Peel the loofah and carrot separately and cut into slices; the sour radish is also cut into thick and uniform slices. In addition, soak the dried goldenrod with water, wash it, blanch it in a pot of boiling water, drain it and set aside.
3. Put soybean oil and lard into the pot and heat it, add ginger slices, wild mountain pepper to simmer incense, pour in the pressed pork belly strips, add loofah slices, carrot slices, sour radish slices, black fungus, cabbage slices and stir-fry, put in the blanched goldenrod, mix in the appropriate amount of fresh soup, cook on high heat for about 8 minutes until the raw materials are cooked, during which a little salt, monosodium glutamate, chicken juice, put the pot into the container, you can.
The key to production: in the process of cooking raw materials in the pot, it should be cooked over high heat.
<h1 class="pgc-h-arrow-right" data-track="110" > iron stick yam fried scallop column</h1>
Iron stick yam fried scallop column
Iron stick yam is a home-cooked ingredient, chef Zhang combined with the hotel's main seafood ingredients to launch a home-cooked dish, produced quickly, delicious taste, soft texture.
Production Process:
1: Cut the yam into cubes, sprinkle a little dry starch and mix well, add 60% of the hot oil to the surface of the yellowish surface, add water to the pot, add thawed scallop column into boiling water and quickly fish out.
2, put the bottom oil in another pot, sauté the red pailou chili sauce 20 grams, put in the garlic and sauté, pour in the yam diced and scallop column to turn evenly, down into the oiled green and red pepper diced slightly simmered, add a little salt, MSG to adjust the taste can be out of the pot.
<h1 class="pgc-h-arrow-right" data-track="111" > old ginseng stewed old tofu</h1>
Old mountain ginseng stewed old tofu
Highlights Tofu must use brine tofu, cut into large pieces, bacon simmered out of the oil juice can improve the taste of the dish, long stewed tofu more and more fragrant. The sauce is fragrant and the tofu is soft and unbroken.
The reason for the loss is greatly affected by the modern popular dishes, the old ginseng ingredients are precious, and the method is less known.
Ingredients 1 old ginseng, 300 grams of brine old tofu
Accessories 10 grams of bacon grains, 20 grams of leek grains
Seasoning Old Beijing soybean paste 20 g
method
1. Add a little oil to the pot, sauté the chopped green onion and ginger and diced bacon, add the soybean sauce and sauté.
2. Add chicken broth and ginseng, simmer for 30 minutes, let the soup thicken into a casserole dish, and finally sprinkle with sautéed leeks.
<h1 class="pgc-h-arrow-right" data-track="112" > fish head pickled stone pot rice</h1>
Fish head soaked stone pot rice
Initial processing:
1: Take 1 piece of fresh flower silver carp (weighing about 2250 grams) and slaughter it, and cut it from the four fingers under the fish head.
2, the fish head cut open, into a continuous and continuous slices, dig out the gills and wash, add green onion, ginger slices 20 grams each, 50 grams of rice wine marinade for 15 minutes, into the boiled to 50% hot vegetable oil fry until the surface is golden brown, fish out the oil control; the fish body takes the meat, according to the traditional method to make fish balls with a diameter of 2 cm.
3: Wash 200g of chicken feet, put them in boiling water and blanch them thoroughly, remove the controlled water, and then fry them in the salad oil that burns to 60% heat until golden brown, and fish out the control oil.
Cooked treatment:
1, put 100 grams of rapeseed oil in the pot, when it is 50% hot, add 20 grams of shallots, ginger slices, Thai peppers, and huanggong peppers to simmer incense, add 100 grams of Haitian soybean sauce and stir-fry the sauce aroma, put in the fried fish head, cook 50 grams of rice wine, pour 1 kg of clear soup into high heat, pour in the fried chicken feet and fish balls, change the heat to simmer for about 20 minutes, put in the seasoning (5 grams of salt, 15 grams of jinzhen oyster sauce, soy sauce, 10 grams of sugar and aged vinegar), and then cook for 5 minutes, put out the pot into a container that can be heated. Sprinkle into cilantro segments garnish.
2: While stewing the fish head, take 200 grams of Thai fragrant rice and wash it, put it in a special container, pour pure water, cook it into rice, and serve it with the fish head.
1, the fish head must be fried until it is set and then stewed, so that the dishes will not only be more fragrant, but also the fish head will be more complete.
2, before the fish head is about to come out of the pot, you can add a green pepper broken into pieces, which can increase the fragrance of the dish.
<h1 class="pgc-h-arrow-right" data-track="113" > Geleshan spicy chicken</h1>
Gele Mountain Spicy Chicken
Chicken, green onion and ginger, dried chili, soy sauce, cooking wine, monosodium glutamate, salt, peppercorns, rock sugar
1: Cut the chicken into small pieces of 1.5 – 2 cm squares. Slice the ginger, cut the green onion into fine strips, cut the dried chili peppers into small pieces;
2: Place the chicken in a bowl and add soy sauce, cooking wine, monosodium glutamate, salt, a little sliced ginger and a little peppercorns. Mix well and marinate for 25 – 30 minutes;
3, pour 300g of oil into the pot, burn until 50% heat to change to low heat, pepper to separate the pepper seeds, under the chili pepper oil for 30 seconds to pick up;
4: Heat the chili oil to 100% heat and fry the chicken nuggets. After frying until turmeric brown, put it out for a while and fry it again. Then drain the pan and set aside;
5: Stir-fry the green onion and ginger until fragrant, then stir-fry with rock sugar and fried chicken pieces. After 2-3 minutes, remove the chili seeds, chili seeds, and peppercorns from the pan. After 2 minutes, turn to medium heat and stir-fry continuously. When the oil juice in the pot is almost absorbed, stir-fry the sesame seeds and carve out the peppercorns.