Yellow clam stewed eggplant
The eggplant itself is not very heavy in taste, and it is mostly combined with pork belly to give it a fragrance. We paired it with yellow clams, let the eggplant absorb the delicious taste of clams, and add some clam essence to the pot, which is very delicious.
chopping block:
600 grams of eggplant peeled, patted and torn into small pieces; 200 grams of yellow clams are washed with sediment; 100 grams of vermicelli are soaked softly.
Hob:
1. Heat the salad oil in the pan, put the eggplant over the oil and fish it out.
2. Leave the bottom of the pot to heat the oil, under the chopped green onion, ginger 5 grams each simmered, cook Tianyi a pint of fresh soy sauce 5 grams, pour in the broth 200 grams to boil, under the eggplant, yellow clams, vermicelli, Jiawen clam essence, monosodium glutamate, sugar 3 grams each, salt 4 grams seasoning, slowly simmer over low heat until flavored, out of the pot plate, with green pepper shreds, red pepper shreds, green onion shredded 4 grams each to taste.
Gold medal teppanyaki roast clams
Clams are one of the ingredients that many people love to eat, its meat is tender, we first separate the meat and shell and marinate, add Tianyi garlic sauce, garlic paste, garlic oil three spices to taste, give clams a very strong garlic flavor, roasted into the flavor, while retaining its complete shape. This dish can sell more than thirty catties of clams a day.
1. Wash 500 grams of clams, blanch the water, separate the meat and shell, add Tianyi garlic sauce and minced garlic 30 grams each, Tianyi oyster sauce 10 grams, garlic oil, salt, monosodium glutamate, sugar 5 grams each marinate for 30 minutes.
2. Put the clam meat back into the shell of the clam one by one with the marinade, place it on an iron plate, put it in the oven (210 ° C, bottom heat 200 ° C), bake for 5-6 minutes, take out the sprinkled green onion, and serve.
Mom steamed rolls
Cabbage roll meat, can relieve part of the meat greasy, meat absorb the fragrance of cabbage, plus homemade chopped pepper, has a special flavor.
500 grams of minced pork with 5 grams of salt, 3 grams of sugar, 3 grams of chicken juice from Yujiakang kitchen, 50 grams of old soup, mix well, add 100 grams of shrimp and mix well.
1. 600 g of cabbage leaves blanched in water and rinsed.
2. Wrap the cabbage leaves in the minced meat, place on a plate and pour 80g of homemade chopped pepper.
Steaming box:
Put the cabbage meat rolls in the steaming box and steam for 10 minutes, pour in 4 grams of Tianyi yipin fresh soy sauce and sprinkle 3 grams of green onion.
Homemade chopped peppers:
2.5 kg of minced pepper, 500 grams of minced ginger, 500 grams of wild mountain pepper, 300 grams of white wine, minced garlic and white vinegar, and pour 300 grams of hot cooked lard.
Cabbage stir-fried dried cuttlefish
In the past, our shop used to take cabbage to be fried with clam meat or other seafood, although the taste is delicious, but the taste seems to be a little defective, so I switched to dried cuttlefish stir-fried, not only good taste, but also umami enough, more distinctive.
raw material:
Thin-skinned soft cabbage 500 g, dried cuttlefish 300 g.
seasoning:
30 grams of ground peanut oil, 8 grams of refined salt, 4 grams of minced green onion and 4 grams of minced ginger, 3 grams of brewed soy sauce, 5 grams of small ground sesame oil.
make:
1. Soak the dried cuttlefish in cold water, wash and cut into coarse strips, blanch the water, wash the thin skin cabbage and cut into coarse strips.
2. Pour self-squeezing peanut oil into the pot and heat it, add minced green onion and ginger to stir-fry, pour in cabbage, sauté over low heat until it changes color, then add dried cuttlefish and stir-fry slightly, add fine salt, brew soy sauce and stir-fry well, pour in small ground sesame oil and put it on the pan.
The essential:
Cabbage must be made of the thin-skinned and softer one; dried cuttlefish cannot be soaked in warm water, otherwise the taste will be very poor.
Crush the meal
The crisp bones of the pig and the tenderness of the soybean sprouts make people feel like they return to nature. Choosing a simple, simple next meal is more like an attitude to life, a glass of old wine, a few small dishes, the simpler it is, the better. This dish has a gross profit margin of 65% and can sell more than 30 servings a day.
300 grams of pork crispy bones, 200 grams of soybean sprouts, 30 grams of dried fragrant strips, 5 grams of garlic leaves.
50 grams of chili sauce, 2 grams of salt, 1 gram of monosodium glutamate, 15 grams of rice wine and fresh soy sauce, 0.5 grams of white pepper powder, 5 grams of old vinegar, 10 grams of green onion and ginger shredded, and 20 grams of peanut oil.
1. Pork brittle bone whole piece flying water for 5 minutes, fish out the knife into dice; soybean sprouts fly water for 1 minute, fish out the control water.
2. Heat the wok with salad oil, sauté the oil with crispy bone pieces, sauté the oil, add the shredded shallots and ginger shreds and stir-fry until fragrant, then add the dried strips and sauté, stir-fry through the soybean sprouts, cook the rice wine, pour in the fresh soy sauce and fry well, cover and simmer for 1 minute.
3. Simmer the bean sprouts until they are broken and start seasoning, first add salt, then add MSG, pepper, spicy girl sauce, stir-fry evenly over high heat, cook in aged vinegar, add green pepper strips before leaving the pot, stir-fry several times over high heat, and get out of the pot.
The order of the seasoning is very important, the taste has a primary and secondary, the taste will be more uniform, thick and soft, remember that the order should not be chaotic.
Tea oil rice steamed fat intestines
200 grams of fat sausage and rice, 300 grams of grandmother's dish, 50 grams of tea leaves, and 2 millet spicy.
Ingredient a (5 g each of cinnamon, star anise and chili pepper)
20 g tea oil, 2 g salt, 3 g chicken powder.
1. Heat the pot, add ingredients, fatty intestines, rice and tea leaves and stir-fry for 40 minutes, remove.
2. Stir the grandmother dish and the fried rice and fat intestines evenly, pour 10 grams of tea oil and stir again, pour in 2 grams of millet pepper, steam together in the steaming box for 15 minutes, plate and serve.
Fat intestines can be simply washed, to take part of the oil in the intestine, together with rice, tea leaves stir-fried into a pale yellow (the odor will be volatilized in a long period of heating and frying, tea also has a fishy effect), then the aroma of the large intestine will also penetrate into the rice grains, the aroma is overflowing.
Snow vegetable fishing ribs
The ribs in this dish are made of pork chops, after being cooked together with snow vegetables, snow dishes add meat flavor, ribs also absorb the fresh aroma of snow vegetables, the meat is soft and tender, the snow vegetables are refreshing, salty and slightly spicy, in line with most people's tastes.
150 grams of snow vegetables, 300 grams of ribs.
15 grams each of cinnamon and ginger, 5 grams of star anise, 2 grams of coriander leaves and vinegar, 3 grams of soy sauce, cooking wine and red pepper, 10 grams of garlic, and 20 grams of peanut oil.
1. Wash the ribs, blanch the ribs in boiling water, remove the blood water, skim repeatedly until no blood bubbles come out, fish out the ribs and drain.
2. Put the ribs in a large bowl and marinate cooking wine, soy sauce and vinegar together with ginger and garlic for about 20 minutes.
3. The pot is hot, put peanut oil, 80% hot when the ribs are stir-fried, stir-fry until the ribs change color into the flavor, pour in the appropriate amount of hot water, not over the ribs, and then cook on high heat until tumbling, turn the low heat and simmer until the ribs are soft and rotten, put snow vegetables, continue to simmer slowly, stew until the bottom of the pot has a little soup left to get out of the pot, plate, serve.
The ribs must be fully removed, otherwise it will affect the entire dish in the later stage.