Even if it seems to be a normal dish, if we chefs add a little innovation to the cooking - or change the main ingredients, or change the cooking method, or interpret the flavor of the dish, or expand the plate format, we can change the different delicious taste.
Dry grilled fish lips
Ingredients: fish lips 200 grams of pork belly grains 50 grams of fresh winter shoots, mushroom grains each 20 grams of sprouts 15 grams of pickled pepper knots 20 grams of green onion knots 30 grams of onion grains 10 grams of green onion 5 grams of salt, mash juice, monosodium glutamate, sugar, dark soy sauce, pepper, fresh soup, sesame oil, salad oil each appropriate amount
Method:
1. After the dried fish lips are swollen, cut into strips and set aside.
2. Put salad oil in the pot and heat it, fry the pork belly granules until the oil is spit out, pour a little old soy sauce to color, add the onion grains, pickled pepper knots, green onion knots and sprouts and stir-fry, mix the fresh soup and add fish lips, winter shoots and shiitake mushrooms, burn for a while and then add salt, mash juice, sugar and pepper to make a good taste, wait until the juice will dry, pour sesame oil out of the pot and plate, and finally sprinkle some green onions on the table.
Stir-fried crispy bone with golden wheat
Ingredients: Marinated chicken crispy bones 250 grams peeled green wheat kernels 100 grams of crispy soybeans 20 grams of green pepper grains 10 grams of salt, monosodium glutamate, chicken powder, salad oil each appropriate amount
1. After boiling the green wheat kernels in a pot of water, remove them and drain them and set aside.
2. Put salad oil in the pan and heat it to 50%, and when the chicken crispy bones are fried until the surface is hard and crisp, pour out the oil. Leave the bottom oil in the pot, add green wheat kernels and green pepper grains and stir-fry slightly, then pour in the chicken crispy bones and crispy soybeans and stir-fry well, add salt, monosodium glutamate and chicken powder to make the taste, and finally put it on the plate.
Roasted beef with pepper
1. Cut the beef tenderloin into thin slices, add salt, water, oyster sauce and wet corn starch to mix well, pour the oil cover, put it in the refrigerator and marinate for 5 hours.
2. Place the green peppers on a charcoal fire and roast until the surface is tiger skin-shaped, half chopped and half cut into strips. Cut the eggplant into strips.
3. Heat the salad oil in the pan, put in the beef slices and slide them, drain the oil, fry the eggplant strips and set aside.
4. Leave the bottom oil in the pot, first add garlic cloves, ginger rice, roasted pepper and green peppercorns to stir-fry, then pour in beef slices, eggplant strips, roasted pepper pieces and stir-fry, etc. After adding salt, monosodium glutamate, rattan pepper oil to taste, out of the pot in a hot pot can be served.
Soybeans stewed with fresh abalone
Ingredients: 10 pork belly cubes 100 grams of pork belly 100 grams of soybeans 200 grams of ginger rice, garlic rice, green onion 10 grams of salt each, Pixian watercress, monosodium glutamate, sugar, pepper, fresh soup, salad oil each appropriate amount
1. Take the net meat of the abalone and put it into a pot of boiling water to make a water. Also sauté the pork belly in a hot pan with oil on top. Soybeans soaked in water and set aside.
2. Put salad oil in the pot and heat it, first put ginger rice, garlic rice and Pixian watercress to fry incense, mix in fresh soup to boil out the flavor, beat off the residue, to put in the fried pork and soybeans and simmer until soft cooked, under the fresh abalone continue to simmer for a period of time, during which salt, monosodium glutamate, sugar and pepper are mixed to taste good.
3. When cooking, first scoop the soybeans into the container, then put the abalone cubes on the noodles one by one, and finally sprinkle some green onions.
Mapo catfish lobster boy
Ingredients: Lobster baby 1 net catfish meat 200 grams of tofu 150 grams of minced pork 50 grams of ginger rice, garlic rice 5 grams of salt, cooking wine, Pixian watercress, chili noodles, pepper noodles, monosodium glutamate, chicken powder, wet starch, fresh soup, salad oil each appropriate amount
1. Slaughter the lobster cubs, cut the meat into small pieces, add salt, cooking wine and wet starch and mix well to marinate. Cut the catfish into small pieces, then add salt, cooking wine and wet starch to marinate. Cut the tofu into pieces, put it in a pot of boiling water with salt and set aside.
2. Heat the salad oil in the pot, then cook the lobster meat and catfish meat and set aside.
3. Leave the bottom oil in the pot, first fry the minced pork until dry and fragrant, then add Pixian watercress, chili noodles, ginger rice and garlic rice to stir-fry, then mix the fresh soup slightly and beat the residue, wait for the lobster meat, catfish meat and tofu to burn for a while, put salt, monosodium glutamate and chicken powder to adjust the taste, and then pour in the wet starch to hook the thin mustard and put it on the plate, and finally sprinkle some green onions and pepper noodles.
Dried sautéed turtles
Raw materials such as turtles are generally stewed, but here they are cooked with the unique dry sautéing technique of Sichuan cuisine, and the taste of the dishes is naturally different.
1. Slaughter the turtles, chop them into large pieces, add salt, ginger and shallot juice and cooking wine and marinate for use.
2. Put salad oil in the pot and cook until it is 50% hot, sauté the turtle pieces first, then add the bean paste, green and red pepper knots, garlic cloves and ginger grains to continue stir-frying, during which to add MSG and chicken powder to taste, out of the pot and plate is good.
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Miyoshi pork neck meat
Pork neck is an ingredient that chefs generally use charcoal to make savoury and sweet dishes. The traditional "Miyaho flavor" is used here, and the flavor of the dishes is unique.
1. Cut the pork neck into large cubes, add salt, cooking wine, ginger and shallot juice and wet corn starch in a bowl, mix well and marinate. Salt, monosodium glutamate, sugar, soy sauce, vinegar, fresh soup and wet corn starch are also mixed into Kung Pao sauce and set aside.
2. Heat salad oil in a pot until it is 50% hot, and after the pork neck is diced and cooked, pour it out and drain the oil.
3. Put the spicy oil in the pot and heat it, add the dried chili festival, peppercorns, ginger slices and garlic slices to stir-fry first, then add the diced pork neck and the green onion knot, stir-fry at the same time, cook into the gongbao flavor juice, and so on, put in the fried cashew nuts and pour the sesame oil to turn well, then put it on the plate.
Boiled Dongpo meat
This dish is a grafting of Dongpo meat from the Jiangnan region with a common boiling technique in Sichuan, so that the Dongpo meat after cooking is not greasy, spicy and fragrant.
1. Put the bottom oil in the pot, put the green shoot tip, celery festival and garlic seedling festival and stir-fry the incense, and then put the bottom in the nest plate.
2. Wash the pot and re-heat, heat the oil and then add ginger and garlic, Pixian watercress and sea pepper noodles, stir-fry the incense and add a scoop of water, then put the prepared Dongpo meat in the pot and cook together, put salt, monosodium glutamate and hook thin mustard, put the pot into the container, sprinkle with pepper noodles, pepper noodles, garlic paste and green onions, and finally pour hot oil to stir the incense.
Mapo Liao ginseng
1. Change the water into a knife, cut the tofu into 2 cm square pieces, and then put them into a pot of boiling water and soak them through.
2. Heat the net pot with mixed oil, add Pixian bean paste, ginger rice, garlic rice, tempeh and minced pork and stir-fry it well, mix in fresh soup and boil, then add tofu chunks, add sugar, chicken essence and monosodium glutamate, burn the lower Liao ginseng block into the flavor, and then use wet starch to collect the juice, sprinkle garlic seedlings, put the pot on the plate, and serve.
Dry sauté pork neck
Dried sautéed shredded meat is a traditional Sichuan dish, where pork neck meat is used instead of ordinary lean pork, so the taste of the dish is better.
1. Cut the pork neck into coarse strips, add salt and cooking wine to the bowl and marinate slightly, then add 60% of the hot oil pot, fry until the surface is hard and dry, pour out the oil and set aside.
2. Put a little red oil in the pot and heat it, sauté the fried shredded meat, then add the dried chili pepper shreds, bean sprouts, ginger shreds and celery knots and stir-fry until cooked, and then add the dried chili noodles and pepper noodles and stir-fry well, then drizzle the sesame oil and put it on the plate.
Spicy fish crisp
Small creativity: This dish is based on the frying technique, changed to fried and then fried to make a dish, the taste is sour, sweet and spicy.
1. Slaughter the grass carp to clean, take the fish and peel it, cut it into thick slices, add ginger and shallots to marinate in the basin.
2. Add salad oil in a wok and heat to 70%, fry the fillets until golden and crispy, pour out the drain and set aside.
3. Leave a little oil in the wok, add raw chili noodles and stir-fry until fragrant, then add the fried fish fillets, pour in the mixed sweet and sour sauce, sprinkle the pepper noodles and cooked sesame seeds after the juice is collected, stir-fry well and put on the plate.
Description: Sweet and sour sauce is made by mixing soy sauce, balsamic vinegar, sugar, salt and water in a certain proportion.
Pot pork ribs
Small ideas: Unlike the traditional pot dish, here is a whole bowl-shaped pot, put the pot in a small pot with candles on the bottom and serve, and then spoon in the simmered ribs, so the dish is more effective.
1. Chop the ribs into small sections, stir-fry in a pot with chicken fat, then add ginger and shallots, a little star anise and stir-fry slightly, then mix in the fresh soup, add the soaked matsutake mushrooms, add salt, pepper, soy sauce, sugar and monosodium glutamate, simmer over low heat and then add green and red pepper pieces and simmer slightly.
2. Take another pot and put the oil to 70% heat, put it into the bowl-shaped pan and fry the puff pastry, fish out the buckle and put it in the small pot with candles, and after serving it, in front of the guests, scoop in the simmered matsutake ribs.
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