<h1 class= "pgc-h-arrow-right" > pine nut cone salad</h1>
raw material:
50 grams of peeled horseshoe grains, 50 grams of pork neck meat grains, 50 grams of peeled carrot grains, 100 grams of cucumber grains, 3 large cones, 4 small cones, 75 grams of cooked pine nuts
< h1 class="pgc-h-arrow-right" >:</h1>
5 grams of minced garlic and 5 grams of white onion
seasoning:
2 grams of salt, 3 grams of chicken powder, 80 grams of sweet salad dressings
<h1 class="pgc-h-arrow-right" > production:</h1>
1 Drain the cucumber, carrots and horseshoe water, add the small ingredients to the oil pot and add the pork neck meat and stir-fry, then put all the main ingredients and stir-fry out of the pot for later
2 Use a spoon to put all the ingredients of the stir-fry into a sugar cone, mount the salad dressing on the noodles and sprinkle with pine nuts
<h1 class= "pgc-h-arrow-right" > points: cucumbers should not be overcooked, such as overcooked after the taste is not crisp and easy to water</h1>
<h1 class="pgc-h-arrow-right" > cold mix Brazilian screw</h1>
300 grams of boiled Brazilian snails, 20 grams of dried millet peppers, a little bit of coriander festival and white sesame seeds.
Peppercorn powder, salt, fresh dew, Meiji soy sauce, monosodium glutamate, chicken powder, sesame oil, pepper oil, red oil, salad oil each appropriate amount.
1. Cut the dried millet peppers into small sections, sauté them in a pan with salad oil until they are dark red, put them out and set aside; cut the Brazilian snails into slices.
2. Before the dish, put the pepper powder, fresh dew, Meiji soy sauce, salt, chicken powder, monosodium glutamate, sesame oil, pepper oil and red oil into the pot to form a sauce, add Brazilian snails, millet pepper festival and coriander festival, mix well to plate, sprinkle some white sesame seeds on the table.
Pot Brazilian snail head:
Wash the dried snails, put them in a pot, add red yeast rice, green onion ginger, ham, chicken juice, monosodium glutamate, native chicken nuggets and an appropriate amount of fresh soup, cook them and fish them out, let them cool, cut into the desired shape, and use them for mixing vegetables.
<h1 class= "pgc-h-arrow-right" > old altar crisp ear pieces</h1>
800 grams of pig's ear, 80 grams of carrots, 50 grams of children's vegetables, 10 grams of parsley segments, salt, celery, garlic seedlings, dried peppers, dried peppercorns, pickled wild pepper juice water, red oil juice, crushed peanuts, green onions
make:
1. Wash the pig's ears, put them in a pot of water and cook them, drain them, flatten them while hot, and cut them into thin slices after cooling. In addition, clean the red-skinned radish and the baby vegetables, slice them separately, and set aside.
2. Mix the appropriate amount of cold boiling water into the container, add salt, celery, garlic seedlings, dried peppercorns, dried peppercorns and pickled wild mountain pepper juice water to make kimchi water, and then soak the carrot slices, baby cabbage slices, parsley segments and pork ear slices into the flavor.
3. Put the soaked carrot slices, baby cabbage slices and parsley slices on the bottom of the plate, cover the surface with 80 grams of pork ear slices, then drizzle with red oil juice, sprinkle with peanut chips and green onions.
Artistic two-flavor bowl chicken
1/2 Pure Land Rooster (including chicken offal) Green shoots 1 small fungus 50 g green millet pepper 12 g red millet pepper 12 g ginger 1 piece of green onion 10 g dried chili pepper 5 g dried safflower pepper 10 cooking wine 5 ml spicy red oil 100 ml white sesame seeds 100 g pepper powder 3 g monosodium glutamate 2 g chicken essence 2 g sugar 1 g vine pepper oil 20 ml salt, edible oil each appropriate amount
1. Raw material handling
. Burn the surface of the rooster over a fire to remove fine hairs, wash it with the chicken offal, and then put it in ice water for 3 minutes. Slice the green shoots, salt for 5 minutes after dehydration, wash them again, soak the fungus in water, and wear them with bamboo skewers together with the green shoots. Pot into the chicken and chicken offal, add beaten ginger, green onions, dried peppers, dried safflower peppers, cooking wine, mixed with water, not over the raw materials 5 to 10 cm is appropriate, boil on high heat and then turn low heat to cook for 8 minutes, turn off the heat for 15 minutes, fish out, dry the water, cut into slices; chicken feet boneless knife, wear with bamboo skewers.
. Take 1000 ml of the original soup of boiled chicken, add salt, monosodium glutamate, chicken essence and sugar to make a salty and umami bottom soup.
2. Make the sauce
. Red Oil Spicy Sauce: Fry the white sesame seeds in oil until slightly brown, remove and cool and crush them with a knife. Take a bowl of 500 ml of the soup base, add chopped sesame seeds, spicy red oil, and peppercorns and mix well.
. Refreshing vine pepper juice: Cut the green millet pepper and red millet pepper into rings, take the bottom soup 500 ml bowl, and add the cut millet pepper ring and rattan pepper oil.
3. Plate into dishes
Put the two sauces into two glass jars and soak in chicken skewers, fungus skewers and green shoot skewers to taste.
The key to production: it is advisable to choose 2 to 3 years of running pheasant, when cooking chicken, you must control the heat according to the old tenderness of the chicken, do not cook rotten. After the blanched sesame seeds are fished out, they can be cooled with cold oil, otherwise it is easy to simmer. When wearing bamboo skewers, the raw materials should not be too much, which is convenient for guests to eat.
<h1 class="pgc-h-arrow-right" > new hand-torn stick chicken</h1>
200 grams of cooked shredded chicken, 100 grams of shredded gongcai, 5 grams of shredded shallots, 10 grams of bitter lettuce, 2 grams of green and red millet pepper slices
2 g of roasted cashew nuts
< h1 class="pgc-h-arrow-right" > seasoning;</h1>
20 grams of fresh spicy fresh sauce, 20 grams of concentrated chicken juice, 20 grams of peanut butter, 5 grams of vinegar, 5 grams of sugar
Flower pepper oil 3 g
1. Blanch the whole chicken and cut it into strips and put it in the basin for later;
2. Mix the seasonings and pour the juice evenly on the chicken shreds, sprinkle with accessories to serve guests.
Rongcheng saliva chicken
Jiange Tu Rooster 200 grams of Gong Vegetables 50 grams of Chengdu local green onion 10 grams of red oil 100 ml of cooked white sesame seeds 15 grams of oyster sauce 12 grams of chicken juice 6 grams of garlic paste 5 grams of chicken soup 100 ml soy sauce 25 ml of balsamic vinegar 20 ml of fresh soy sauce 5 ml of knife edge chili noodles 30 grams of safflower pepper noodles 5 grams of green pepper noodles 1 grams of peanut crushed 10 grams of white sugar 8 grams of chicken essence 3 grams of flavor powder 1 gram of ginger, green onion, star anise, fragrant leaves, cinnamon, cumin, yellow gardenia, salt each appropriate amount
1. Clean the earth rooster, flush the water into the boiling water pot and set aside.
2. Add ginger, green onion, star anise, fragrant leaves, cinnamon, cumin, yellow gardenia, salt, add the chicken after the water, mix in cold water to submerge the chicken, cook and then fish out to cool.
3. Wash the tribute vegetables and local green onions, cut them into diamond shapes and put them on the bottom of the plate, take the chicken thighs from the cooked earth rooster, change it into a knife and cover it on the tribute dish.
4. Mix the red oil, oyster sauce, chicken sauce, garlic paste, chicken broth, soy sauce, balsamic vinegar, a poinsettia of fresh soy sauce, knife-edged chili noodles, safflower pepper noodles, green pepper noodles, sugar, chicken essence, and flavor powder, pour on the plate of chicken slices, sprinkle with crushed peanuts and cooked white sesame seeds, and garnish slightly.
<h1 class="pgc-h-arrow-right" > beef with green onions and leeks</h1>
1 golden beef tendon, 300 grams of old pumpkin, 10 grams of leeks, 20 grams of coriander, 20 grams of chives, 10 grams of green and red millet pepper
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
Fresh spicy fresh sauce 15 grams, fresh sauce 5 grams, chicken powder 3 grams
1、 Peel and steam the old pumpkin and dice it at the bottom, chop the leeks, spring onions and small red rice peppers and set aside;
2, the money beef tendon with white brine cooked slices, wind model on the pumpkin cubes for backup;
3: Combine the original soup of marinated beef and the original soup of steamed pumpkin with spices to make a sauce and leeks. Chopped chives and millet peppers, finely chopped on beef and drizzled in hot oil, the sauce is poured over the beef.
<h1 class= "pgc-h-arrow-right" > refreshing sour and spicy sting</h1>
Jellyfish head 350 g, coriander 10 g, minced garlic 5 g, green and red millet pepper 3 g
8 grams of sugar, 3 grams of salt, 2 grams of Knorr chicken powder, 2 grams of sesame oil, 1 gram of white vinegar, 1 gram of honey, 30 grams of sour and spicy fresh sauce
1 Blanch the original jellyfish head with boiling water, immediately put in ice water after cool water, take it out, slice into a thick slice and rinse with water and drain the water for use;
2 Parsley wash and cut into sections, then mix the seasonings used and set aside;
3 After mixing jellyfish slices into the seasoning, add the accessories to the plate and serve the guests.