Summer is coming
It's not just food stalls that're on fire
There are also those dishes that must be ordered at the food stalls
See here
Do you already have the menu in your mind?
Spicy snails, peanuts and edamame, crayfish
Shoot cucumbers, spicy stir-fried clams, spicy flower clams and more
The road is delicious, and the wine is under the style
Today, Xiaowei is for everyone
Three models were collected
Food stalls and Chinese restaurants must push dishes
There are spicy clams
There are also spicy stir-fried snails and pickled edamame beans that are necessary for barbecue stalls
Learn to launch any one in the store
It can easily attract diners
Interested pro
Look down with the micro
Let's make the detailed preparation of these three wang dishes
Flavor soy milk snail
This dish is made from "soy milk snail" purchased from Changzhou, which is fed with okara, the growth environment is superior, the meat is delicate and delicious, and there is almost no earthy smell. Homemade soup changes the traditional sweet taste of Yangzhou, blending Sichuan and Cantonese elements, as well as a faint spice flavor, compound and rich, in addition to roasting snails, it can also be used to make small seafood, which can be used to remove fishiness and deep taste.
Production Process:
1. "Soy milk snail" brush the shell, cut off the tail and set aside.
2. Add rapeseed oil and lard to the pot and heat it up, 30 grams of garlic under the pan and simmer, pour 400 grams of snails and stir-fry slightly, cook 50 grams of beer, scoop in the soup 200 grams and boil over high heat, put in 20 grams of green and hangzhou pepper rings, 20 grams of red beauty pepper rings and continue to burn for 1 minute, pour red oil and turn well, put the pot on the plate, sprinkle 5 grams of green onion flowers, 5 grams of dried red pepper rings, 5 grams of minced raw garlic, pour 80% of the hot oil to stir the incense and then go to the dish.
Boiling soup:
Add rapeseed oil and lard to the pot and heat up each, 600 grams of garlic cloves, ginger slices, and green onions, stir-fry each appropriate amount, pour 14 kg of broth into high heat and bring to a boil, add 750 grams of Lee Kum Kee raw soy sauce, 750 grams of steamed fish soy sauce, 600 grams of rock sugar, 500 grams of Gangshun umami sauce, 500 grams of dark soy sauce, 3 bags of finished thirteen spice powder, 6 bags of spicy fresh powder (about 40 grams per bag), 400 grams of garlic powder, 500 grams of paprika powder, boil evenly, change to medium heat and simmer for 10 minutes until the aroma escapes, turn off the heat and drain. Pour into crisper and let cool.
Garlic pepper edamame
Production/Jin Zhong
Restaurant/ Nanjing Jinge Private Restaurant
Add a little alkali noodles to "take a bath", the edamame is boiled and soaked in salt water, it is still emerald green; secondly, when walking, pour homemade garlic pepper juice to make it have vinegar and garlic aroma on the outside, and salty and umami on the inside.
Initial processing of edamame:
1. Wash 5000 grams of edamame, cut off the sharp corners at both ends, put in boiling water, add 5 grams of edible alkali to boil over high heat, quickly fish out over cold, and wash away the alkali flavor with fine water.
2. Wash the pot, re-add 6000 grams of water, add 5 star anise, 10 grams of peppercorns, 50 grams of salt, add edamame and cook for 5 minutes, fish out and then soak in the remaining cold brine of the previous meal of boiled edamame for 4 hours to fully taste, and the remaining brine of this meal is refrigerated in the refrigerator and used as a dip when the edamame is cooked next time.
Cooking process:
Take 100 grams of edamame and plate, pour 25 grams of garlic pepper juice, garnish with garlic cloves and red pepper segments in the juice to go to the dish.
Garlic pepper sauce preparation:
500 grams of water tower vinegar, 250 grams of light soy sauce, 150 grams of oyster sauce, 125 grams of sugar, 100 grams of sesame oil, 40 grams of chopped peppercorns, 30 grams of salt, chicken powder, and monosodium glutamate, add 80 grams of minced garlic and 30 grams of minced ginger and stir well.
Cold dish version of the juice production:
500 grams of garlic cloves (broken), 300 grams of red peppers, add 1000 grams of light soy sauce, 560 grams of sugar, 300 grams of balsamic vinegar, 120 grams of sesame oil, 60 grams of red oil, 30 grams of salt and soak for 2 hours. Note: This juice can be mixed with hollow cabbage stalks.
Spicy sautéed flower clams
raw material:
Red Island clams 500 g, coriander segments 10 g.
seasoning:
A total of 5 grams of green onion and ginger slices, 4 grams of dried chili peppers, and 5 grams of cooking wine.
make:
1. The clams spit sand in advance and wash well.
2. Put a little bottom oil under the pot, put the onion, ginger, dried chili peppers in the pan, pour in the clams, cook the cooking wine, stir-fry evenly over medium heat, cover the pot lid, open the lid after the clams are all open, sprinkle into the coriander segment, and move to the plate.
peculiarity:
The clams are fresh and fat.
Production key:
After stir-frying evenly, be sure to cover the lid, so that the clams can open, and then sprinkle into the coriander segment directly from the pot, do not stir-fry again, otherwise the soup will enter the shell, "contaminate" the clam meat, the color is not white.