The countryside is now stewed with wood turkey
material:
3 pounds of native chicken, 250 grams of alpine pork belly, 500 grams of pork ribs, 250 grams of pork fat intestines, 200 grams of chicken gizzards, 200 grams of old tofu, 250 grams of lettuce pieces, 250 grams of zucchini slices.
Accessories:
80 grams of dried red pepper segments, 100 grams of fresh green and red two thorn pepper segments, 100 grams of fresh ginger strips, 100 grams of garlic seeds, and 30 grams of pickled wild mountain peppers.
seasoning:
100 grams of firewood sauce, 80 grams of Pixian bean paste, 150 grams of pickled pepper oil (salad oil and minced pickled pepper, which plays the role of coloring and flavoring), spice powder (star anise, peppercorns, cinnamon, fragrant leaves, cardamom and other basic spices mixed and broken) 10 grams.
Preparation of wood fire sauce:
Stir in Orleans grilled wing sauce and oyster sauce in a 1:1 ratio.
Operation Procedure:
1, the chef lights the gas stove, put it into the stove, turn on the high heat to dry the pot, and at the same time put an acrylic oil shield around the side of the pot (this cover has a hole, so that the chef can lean over and fry the chicken in the pot).
2: Heat 500 grams of rapeseed oil under the pot to 80%, add pork belly pieces and sauté the oil, then fry the pork ribs until they change color, then stir-fry the chicken nuggets until they are broken, add the dried chili peppers and stir-fry for 3 minutes, then add the ginger segments, green and red two thorn pepper segments, garlic seeds, and pickled wild peppers and stir-fry evenly. Stir-fried raw materials to the edge of the pot, pour into the pickled pepper oil, stir-fry the bean paste and firewood sauce in Pixian County, then add the raw materials together and turn well, then add the fat intestines, sprinkle in the spice powder, pour 3.5 kg of broth, add tofu slices, zucchini slices, lettuce cubes and bring to a boil.
3. At this time, withdraw the gas stove, put in a scoop of lighted smokeless charcoal, cover the pot lid, simmer for 15 minutes to open the lid and eat.
Directions:
Guests scoop out the meat pieces directly from the pot and put them in a bowl to eat, which is very rugged and rugged. After eating the main ingredients, you can add soup and shabu-shabu.
The fish is roasted white
Roasted white, that is, buckle meat, mostly made of pork, here with fish instead of pork to make, the dish is a little less greasy, more tender taste.
make:
1: Cut the fresh fish into neatly sized slices, taste the bottom of the yard, then hang a layer of egg starch paste, fry in the frying pan until golden brown and fish out.
2: Cut the sprouts into finely chopped vegetables, add oil, ginger rice, watercress and peppercorns to the pot and stir-fry until fragrant.
3: Season the fried fish slices with sauce (according to personal preferences), fresh soup, salt and sugar, simmer in a pot, fish out the set bowl, then put in the stir-fried sprouts, steam until the fish fillets are soft and cooked, take out the flip plate, garnish a little green onion and serve.
Soft fried sauce coumpea rolls
Flavor type: fresh and fragrant, rich sauce flavor.
Ingredients: 6 pieces of dried tofu skin (about 300 grams, also called tofu skin, 1,000 pieces), 100 grams of shredded meat.
Seasoning: 6 chives, 50 grams of coriander, 100 grams of egg liquid, 2 grams of salt, 5 grams of monosodium glutamate, 3 grams of jam, 5 grams of sweet noodle sauce, a little wet starch, 5 grams of rice wine, 500 grams of cooking oil.
1: Cut each tofu skin into rectangles 20 cm long and 15 cm wide with a knife. Wash the parsley and chives and cut into segments of the same length as the dried tofu and divide into 6 equal portions.
2: Add salt, a little egg mixture and wet starch to the sizing and then use 30% hot oil to simmer for more than 1 minute.
3: Add a little oil to the pot and stir-fry the fragrant sauce and sweet noodle sauce, cook in rice wine, add shredded meat and stir-fry evenly into 6 equal parts and set aside.
4, take a piece of tofu skin flat, put in 1 part coriander, 1 part shredded meat, 1 part of chives rolled into finger-thick dried tofu rolls (sealed downwards) in turn to make 6 dried tofu rolls side by side in the dish, after dipping the egg liquid on both sides of the egg mixture into the oiled pan on both sides of the frying pan for more than 1 minute to golden brown, when the egg is fragrant, the pan is out of the pot with a knife along the length of the knife to cut two knives into "three rows" into the plate.
Production key:
1, in the production of tofu rolls, to try to roll the meat inside tightly, the seal should be facing down, otherwise it is easy to spread.
2: To fry the tofu rolls into a row, you need to put the beaten egg mixture on a flat plate and put 6 tofu rolls horizontally on the top. When frying in the frying pan, put the plate in your right hand, tilt the plate at a 45-degree angle, and hold the end of the tofu roll in your left hand and drag it down the oil pan. After frying one side, use a spatula to put it on a plate with egg mixture, and then fry the other side in the same way.