Spicy goose
Spicy sauce ratio;
5 bottles of Merlot spicy sauce, 5 bottles of Lao Gan Ma Water Tempeh, 3 bottles of Xiongmin Chili Sauce, 2 bottles of Lao Gan Ma Tempeh, 3 bottles of Axiang Po beef sauce, 10 g of hot pot flavor, 2500 g of Pixian Red Oil Bean Paste, 2,000 g of Salad Oil, 1,000 g of Rapeseed Oil (cooked), 100 g of mash, 500 g of minced ginger, 500 g of minced garlic, 300 g of flower carving wine, 300 g of rock sugar, 40 g of white cardamom, 30 g of large sand kernels, 30 g of grass and fruits, 5 g of cloves, 20 g of cinnamon, 30 g of cumin, 30 g of fragrant leaves, Star anise 50 g (spice crushed into granules).
Add salad oil to the pot, rapeseed oil to burn 60% hot, add ginger minced, minced garlic to boil out the aroma and then add watercress sauce, flower carving wine continue to boil watercress sauce slightly white, down into the rock sugar, Merlot spicy sauce, Lao Gan Ma water tempeh, Xiongmin pepper sauce, A Xiang Po beef sauce, Lao Gan Ma tempeh, spices, Liao Rao continue to simmer for fifteen minutes, add hot pot flavor to stir evenly into the basin for later.
Production process;
1, one weighs about four pounds, chopped pieces of flying water to clean, potatoes 200 grams (large pieces) steamed, salad oil 100 grams, spicy sauce 700 grams, monosodium glutamate 100 grams, chicken essence 100 grams, white sugar 50 grams, broth.
2, add salad oil to the pot under the spicy sauce to fry the aroma, add the goose to continue to stir-fry for five minutes, add the broth (submerged goose nuggets prevail) on high heat to add MSG, chicken essence, white sugar over low heat to cook through (should not be rotten).
3: Put the potatoes in a bowl and put the roasted goose nuggets on top (bring some original soup), sprinkle with chopped chives and serve.
Special-shaped bun meat
Flavor type: fresh and salty, cumin flavor.
Ingredients: 1 oil bun, 500 grams of lamb chops, 300 grams of chicken minced, 1000 grams of salad oil (actual consumption of 100 grams).
Seasoning: 30 g corn starch, 3 egg whites, 5 g salt, 20 g each of green onion and ginger.
Method:
1: Cut the oil into small pieces and set aside. Wash and chop the lamb chops into about 5 cm pieces, rinse the blood and water into a pressure cooker, add green onion, ginger, salt, water through the ribs, and press for 15 minutes. Pat the pressed lamb chops with corn starch, use chopsticks to evenly wrap the lamb chops with a layer of chicken paste, wrap the egg liquid and then stick the oil buns and gently knead them by hand.
2: Heat the pan in wide oil, burn until it is 60% hot, add the prepared lamb chops, fry slowly for 2 minutes on medium heat, and wrap them slightly with tin foil when loading.
Note: Chicken minced: Finely chop the chicken breast, add egg white, salt, monosodium glutamate, cumin powder, chili noodles, corn starch and stir well.
Features: Lamb chops wrapped in chicken minced meat, dipped in bread grains, fried in oil, wrapped in bread grains, becoming a veritable "bun meat". In addition, due to the addition of chicken minced meat, the taste is very soft and tender.
Spicy Fukushou snail
Features: The meat is crisp and refreshing, spicy and spicy, long-lasting and fragrant, with a long aftertaste.
Ingredients: Fushou snail.
Seasoning: chili pepper, peppercorns, bean paste, etc.
Production process:
1, first of all, after receiving the snail, the spicy temptation center kitchen should first pick out the small field snail and the dead field snail, wash it twice with clean water and then feed the water in the pool for 24 hours, and then put the field snail into the boiling water to cover it, and the field snail after the cover should be cleaned 3 times, and finally float for 5 hours, after this series of complex processes, in order to completely remove the earthy smell of the field snail and ensure the quality of the field snail.
2, rinsed snails should first be put into the pot to cook, and then loaded into the storage box with plastic wrap sealed, the use of low temperature preservation method in the environment above -1 ~ 4 degrees freezing point storage, so as to ensure that in the production and storage process will not be polluted, but also to maintain the snail meat fresh, crisp and tender taste.
3, cooked snails can be transported to each store can be cooked, first in the pot to add watercress sauce, pepper, pepper, sugar, vinegar and other spices to fry the aroma, and then put in the field snail stir-fry, and finally with a low fire to cook, so that it into the flavor, so that its spicy and fragrant characteristics to play a vivid role.