Spicy curry dried pot rabbit head
Highlights: Rabbit head is a snack that can be seen everywhere in the streets and alleys of Chengdu, and its production methods are mainly halogen, and fried rabbit head has gradually gone out of Chengdu this year and become popular in Shanghai and other places. This rabbit head is even more ingeniously made into a hot pot on the table, and the taste abandons the original simple spicy, adding curry flavor.
Features: Curry flavor and spicy taste blend together, the hard taste of rabbit head and the soft taste of potato flour are matched, and after eating, soup is added to the hot dishes.
Flavor type: spicy and spicy, curry flavor in the soup.
Ingredients: 1 kg of rabbit head, 3 kg of Sichuan-style brine, 200 g of lettuce seed oil, 400 g of spicy oil, 100 g of spicy base, 150 g of bullet pepper, 20 g of green and red millet spicy, 10 g of garlic, 20 g of ginger slices, 20 g of onion slices, 10 g of curry powder, an appropriate amount of fried sesame seeds, 250 g of potato noodles.
Seasoning: 5 grams of salt, 5 grams of monosodium glutamate, 8 grams of cooking wine, 3 grams of chicken essence.
make:
1, the rabbit head bleached with blood water, and into the boiling water pot (add the right amount of green onion ginger, cooking wine, star anise) in the boiling water for 6 minutes to cook and remove the peculiar smell, fished out into cold water, cleaned, into the Sichuan-style red brine to keep the slight heat like open non-open brine for about 1.5 hours to cook for about 1.5 hours (the brine spicy taste is not too heavy), fish out and let cool from the middle of the brain door to two.
2: When the lettuce seed oil is cooked and cooled to 60% heat, put the rabbit head cut in half into a pot and fry it for half a minute on medium-low heat to make the surface dry and fragrant, and quickly fish it out.
3, leave the bottom oil in the pot, add ginger slices, whole garlic, spicy base, curry powder, chili pepper stir-fry until the aroma overflows, add rabbit head stir-fry for about 2 minutes, add onion slices, when the aroma drifts out, add spicy oil, 200 grams of water simmer for about 2 minutes, add monosodium glutamate, chicken essence and cooking wine, salt and then simmer for about 2 minutes to set aside.
4: Simmer the potato noodles over low heat in the above soup, when the noodles float, put them into the bottom of the hot pot pot, and then cover the remaining rabbit head and soup on top, and sprinkle with green and red millet peppers and sesame seeds.
Comments: At present, the dry pot series in Chengdu is indeed relatively hot, Master Chen's cooking method is better, the recipes are very detailed, and there are innovations in taste. I suggest that to highlight the curry flavor, don't be too spicy. You can also swap curry for cumin powder, which is another flavor.
Hand-torn lollipop beef
Highlights: Beef is torn by hand and then pressed into shape, which has a good taste effect and good taste.
Flavor type: salty and fresh.
Ingredients: Beef to beef tendon ratio of 5:1
Marinade: Soy sauce and beautiful fresh are prepared in a 1:1 ratio, and then add an appropriate amount of green onion and ginger, cooking wine, salt, and monosodium glutamate
Seasoning: Cantonese red brine barrel
1: Cut the beef into large pieces and marinate in the marinade for 4 hours.
2: Put the marinated beef and beef tendon together in the red brine, bring to a boil over high heat, and marinate for 2 hours on low heat until flavorful.
3: Take out the beef and beef tendon, tear the beef into strips, put it into a pressure cooker with the beef tendon, add the appropriate amount of brine and press the original soup for 40 minutes, and the pressure is completely soft.
4: Out of the pot, put in a square iron tray, smooth, put a tray on top, and use a heavy object to flatten the meat and compact it.
5: After pressing and forming and cooling, change to strips and plate, with garlic juice on the table.
Preparation of garlic sauce saucer: Use the bottom oil to sauté the appropriate amount of green onion and ginger, add 10 grams of garlic paste, 1 gram of salt, 1 gram of monosodium glutamate and simmer slightly, add an appropriate amount of water, and light sesame oil.
Technical key: the two ratios of the main ingredient and the marinade should be mastered.
Comments: The form is innovative, the taste is good, and it is a very delicious cold dish.
Signature sea bass
The seasoning is more expensive than the main ingredient, this juice selection is relatively high-grade, using kumquat oil (flavor is fragrant), and adding a lot of honey, the taste is sweet and sour, slightly spicy, and can also be used to make other raw materials, such as crispy fried sauce dishes such as teppany crispy eggplant.
Features: brownish red color, beautiful appearance, accurate proportion of sour, sweet and spicy taste, fish meat outside the caramel and tender inside, a good dish.
Ingredients: (one serving) 600 g of sea bass
Accessories: (one serving) 200 grams of shredded onion, 50 grams of coriander segments, 60 grams of minced garlic
Seasoning: (The following ingredients apply 60 dishes, each dish juice 500 grams) Lee Kum Kee soy sauce 1000 g, Lee Kum Kee oyster sauce 1814 g, Shanghai white vinegar 1000 g, Shanxi aged vinegar 840 g, Guangdong rice wine 1200 g, kumquat oil 900 g, honey 3000 g, Hunan barrel chopped pepper 800 g, Japanese sauce 1300 g, sugar 3250 g, Thai chicken sauce 1700 g, Lee Kum Kee garlic chili sauce 736 g, water 2200 g, special cooking oil 4000 g
Marinade fish sauce: (applicable to 60 parts) 100 grams of salt, 200 grams of monosodium glutamate, 250 grams of oyster sauce, 250 grams of light soy sauce, 150 grams of cooking wine, 4000 grams of water, 100 grams of green onion, 50 grams of ginger, 100 grams of peppers
1: Marinate the sea bass with a one-word flower knife into the marinade juice for 1 hour, and pat the corn starch into 60% hot oil and fry over medium heat until it is nine ripe.
2: Put the oil into the pot, when it is 50% hot, fry the garlic into a golden brown, add the garlic pepper sauce and fry for 1 minute, mix all the remaining spices into the pot, and bring to a boil to make the sauce.
3, lay the tin foil iron plate heat, put in the onion shreds and coriander segments to base, and then add the sea bass, 500 grams of sauce hook water with a little onion oil and sesame seeds, pour on the laid sea bass, wrap the tin foil, and serve with the iron plate.
The essential:
1, cooking oil production is one of the keys: on the pot on the heat into the salad oil 4000 grams, 30% hot add 10 grams of fragrant leaves, 10 grams of cinnamon, star anise 10 grams of small heat to fry out the aroma, and then add 500 grams of green onions, 300 grams of chives, 300 grams of onions, 400 grams of dried shallots, 80 grams of ginger, fry on low heat until slightly yellow and fragrant, and finally add 300 grams of chili powder, fry until red, that is, the cooking oil.
2, the characteristics of this dish is mainly in the sauce, the proportion should be accurate, practice has proved, more in line with the taste of the locals.
3, when frying fish, shoot a thin layer of corn starch, not too thick, otherwise the sale is not refreshing, do not use starch, with starch for a long time easy to skin soft.