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Double Pepper Fried Rabbit
Double Pepper Fried Rabbit
Raw material: 11span _span 600g span 11span _span 600g Dried eggs 150g, green two vitex chili 120g, red beauty pepper 100g, ginger 80g, pickled wild mountain pepper 50g, millet pepper 50g, garlic 50g, small yellow ginger 30g, spring onion white 30 grams, 15 grams of dried green pepper, 15 grams of dried red pepper, 200 ml of second soup, salt, ginger onion water, cooking wine, pepper, egg white, cornstarch, chicken essence, monosodium glutamate, chicken powder, spicy fresh dew, Yipin Xian Soy sauce, sesame pepper chicken sauce, cooked white sesame seeds, sesame oil, pepper oil, lard, vegetable oil, salad oil, each appropriate amount
Production:
1. Ding 1.2 cm square, add salt, ginger and spring onion water, cooking wine, pepper, egg white, cornstarch, mix well with the flavor, and drizzle a little salad oil on top.
2. Change the dried eggs into 1.2 cm square dices. Green Erjingtiao pepper, red beauty pepper, pickled wild san pepper and millet pepper are all changed into marbles, garlic is smashed, ginger, is small Cut yellow ginger into cubes, cut the scallions into white slices, and set aside.
3. Put vegetable oil and lard in a pot to heat up,Stir-fry the baby rabbit cubes, add garlic, ginger cubes, small yellow ginger cubes, dried green pepper, dried red pepper, soaked wild mountain pepper marbles, millet pepper marbles and stir fry until fragrant, then add dried eggs and cook into the second soup. Add salt, chicken essence, monosodium glutamate, chicken noodles, spicy fresh dew, a product of fresh soy sauce, and pepper chicken sauce, then add green two vitex chili balls, red beauty pepper balls and stir-fry them. After collecting the juice, add the green onion and white segments. Pour in the sesame oil and pepper oil, stir well, spread the cooked white sesame seeds in a pan and serve.
Braised Chicken Mixed with Jelly
Braised Chicken Mixed with Jelly
Ingredients:
200g fresh chicken zest, 350g minced jelly with garlic, a little bit of wild ginger garlic, 15g minced wild ginger and pepper.
Seasoning:
20 grams of bean paste, salt, cooking wine, sugar, MSG, cornstarch, red oil, vegetable oil.
Production:
1. Put the chicken mixture into a boiling water pot with cooking wine and remove it. Cut the jelly into small pieces, add water to the boiling water pot and pour out the drain.
2. Put vegetable oil in a clean pot and heat up, add the minced ginger, minced garlic, and bean paste to fry until fragrant, mix in an appropriate amount of water and bring to a boil. Jelly, and season with salt, sugar and monosodium glutamate.
3. When the jelly is boiled, remove it and place it on a tray. Add the chicken offal in the original soup. After a little boil, it will slightly thicken the gorgon, and place it on the plate.
4. Finally, sprinkle chopped green onion on the chicken chopsticks,Pour hot oil (half each of red oil and rape oil) to fragrant, and serve.
Braised chicken with jelly noodles
Braised chicken with jelly noodles
11span should be cooked thoroughly.
Baked yellow croaker with black bean flower
Baked yellow croaker with black bean flower
Ingredients: _span13
p2p, about 150g span13span p2p 350 grams of pepper, salt, fresh red pepper, laba tempeh, and a little lardProduction:
1. Remove the scales and bones of small yellow croakers, and remove 12 slices. Napan marinated code flavor.
2. Put a little pepper on the side stove, put black bean flower on it, sprinkle a little salt, and then drizzle a little lard and a little pepper. Then put the marinated yellow croaker fillet on top of the bean curd, top with soy pepper, sprinkle with fresh pepper, laba tempeh, and bake for 8 minutes after serving.
drunk beef with spicy sauce
drunk beef with spicy sauce
100g oyster beef p300g ginger oil 100g oyster beef p300g span 11span _span13 100g green chili peppers Sauce, spicy girl sauce, stock, red oil, rapeseed oil, each appropriate amount
Production:
1. Chop the green pepper, onion and ginger.Heat the pot, add canola oil, add chopped green peppers, onions, and ginger to fry until fragrant. Add the broth and simmer for 20 minutes. Add oyster sauce, hoisin sauce, and spicy girl sauce to taste.
2. The beef is boiled and rolled into a roll. Get the oil from the pot, add the beef rolls and pull the oil to set the shape, remove the oil and put it into the pot to add the boiled soup, and collect the juice over high heat.
3. Put the juicy beef on a plate, drizzle with a little red oil and serve.
Grilled tofu with sauce
Grilled tofu with sauce
Ingredients:
7span Grams, 50 grams of corn kernels, 200 ml of fresh soup, ginger rice, garlic rice, spicy girl sauce, oyster sauce, Yipin fresh soy sauce, salt, chicken essence, monosodium glutamate, chicken powder, water starch, and edible oil. Production:
1. Knock the eggs into a basin to break up, pour in soy milk, add a little water starch and stir evenly, pour into the tray, steam for 10 minutes in a steamer, and wait for it to cool. Then use a knife to cut into a 4.5 cm square block.
2. When the pan is heated to 80% heat, add the egg tofu cubes, deep-fry until the skin is crispy, remove the oil, and place it on a hot iron plate lined with baking paper.stand-by.
3. Put the oil in the net and heat, add pork belly, ginger rice, garlic rice and fry until fragrant, add the spicy girl sauce to fry until fragrant, cook in the fresh soup, add green peas, corn kernels, and adjust Add salt, chicken essence, monosodium glutamate, chicken noodles, oyster sauce, and a fresh soy sauce. After thickening, pour it over the tofu cubes in the iron plate and serve.
Perilla Poppy Frog
Perilla Poppy Frog
Ingredients: _span15span 50g garlic, span 11g garlic, Thai bull frog 30g span , 10 grams of oyster sauce, 15 ml of soy sauce, 5 grams of chili powder, salt, cooking wine, MSG, cornstarch, lard, and vegetable oil. Chop into small pieces, add salt, cooking wine, and cornstarch to the bowl and pickle for flavor. Cut the garlic into slices and the Thai pepper into circles.
2. Heat up vegetable oil and lard, sprinkle a little bit of salt, add garlic slices and perilla to fry until fragrant, then add bullfrog chunks, stir fry, add Thai pepper rings and fry until broken Uncook, mix in monosodium glutamate, oyster sauce, soy sauce and 5 grams of salt. Finally, sprinkle in chili powder, stir well, and serve.
tangerine peel and cherry meat
tangerine peel and cherry meat
Ingredients:
200g, spaniel quail pork, 5g cinnamon, 10g, spaniel quail, ginger , Dried tangerine peel powder, sugar color, salt, flower carving wine , rock sugar, salad oil, each appropriate amount
Production:
pork cut into small pieces of span11 span11 cm.Boil the quail eggs, remove the shells, and pull the oil. Soak the orange peel in water for later use.
2. Put the salad oil in the pot, pour in the pork belly, stir out the oil on a low heat, then change the heat to medium to drive off the oil, remove and drain.
3. Leave the bottom oil in the pot, add green onion, ginger, star anise, cinnamon, and tangerine peel to fry until fragrant. Add the pork belly, add salt and stir-fry evenly, pour in Huadiao wine, rock sugar and a little sugar. Simmer until the meat is soft, then change to medium heat to collect the juice. In the meantime, squeeze out the star anise, add the quail eggs and continue to collect the juice until the water is dry and the color is red.
heavy brined chicken
heavy brined chicken
Features:
heavy brine is more rich in flavor than ordinary brine. The spices in the brine are carefully selected to ensure the quality of the dishes. This heavy-flavored brine chicken is full of flavor and is suitable for mass production.
Taste:
The brine is fresh and fragrant, with moderate spiciness
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Seasoning:
A (onion and ginger each 25 grams, mushroom , 5 grams of dried vegetables, 10 grams of marinated vegetables) 100 grams, 1500 grams of salad oil (about 20 grams).
heavy flavor brine recipe:
salt, MSG, sugar, lemongrass , marinated fish, , 3 octopus anise each Gram, bay leaf, Angelica , cumin each 2 grams, mint leaves, sage , licorice each 6 grams, ginger 250 grams, 100 grams of refined salt, 50 kilograms of water, 2 kilograms of chicken soup, 150 Guangdong rice wine Just restrain it.
Production method:
(1) Slaughter the broiler chicken, fix the shape, and marinate in material A for 2 hours.
(2) Raise the pan and heat the oil to 40% heat, add the chicken to the deep fry, then put the fried chicken in the brine, marinate for about 2 hours, take it out, and pour 5 grams of sesame oil before serving.Put the boiled rapeseed and put it on the plate.
Five key points for hoisting brine:
1. When hoisting the brine, first use high fire to boil the spiced , then boil the spiced to a small broth _span. Fish-eye bubble.
2. After changing the heat to a low heat, use the chicken oil that has been fried with shallots and coriander to seal the surface of the water to prevent it from ventilating and avoid the aroma of spices.
3. Spices should not be added all at once. Change them once a week to avoid the turbidity of the brine and affect the taste.
4. Brine should be boiled once a day to prevent deterioration.
5. Fire power requirements: the brine temperature should be kept at 99℃ and cannot boil.
Stone pot flavored fish
Stone pot flavored fish
Heyi, after eating the fish, mix the eggplant with the remaining pepper sauce, and get a bowl of rice.
Ingredients:
1 grass carp (weight about 2.5 kg),250 grams of eggplant.
Seasoning:
300g of roasted pepper, sweet potato starch (when blanched from Sichuan, the sweet potato is slightly unbleached, so it is directly ground into the sweet potato without bleaching It can dye the raw materials black, but the taste is very smooth and firm) 100 grams, 1 egg white, 10 grams of spicy fresh dew, 6 grams each of soy sauce and green pepper oil, 5 grams of soy sauce, 5 grams of sugar, chicken essence, 2 grams of salt each.
Production:
1. Peel the eggplants, change them into strips, fly them with water until they are cooked, remove the water and place them in a hot stone pot.
2. The grass carp is slaughtered and cleaned. The fish tail is cut off and used for dry roasting. The large bones are removed and the fish on both sides of the lower side is sliced. The net weight is about 500 grams. The knife is changed into 1.5 cm wide strips. Blood water to remove the smell of soil, dry the water with a towel, add appropriate amount of white wine, scallion ginger juice, salt, pepper to taste for 15 minutes, then stir in the egg white, add the sweet potato starch, stir evenly, and quickly boil it in boiling water. After controlling the water Place it on the eggplant.
3. Put 75 grams of cooked rapeseed oil in a pot and heat up. Add all the seasonings and add a little water to boil. After thickening, sprinkle with chopped celery and ground coriander. Pour the pot on the grass carp and serve.
Refreshing Toot Rabbit
Refreshing Toot Rabbit
Raw materials: 250g
rabbit 1span pepper about 2000g, about 2,000g of ginger and span 11 rice, 300g of span 11 span pepper 50 grams, 300 grams of pickled pepper, 300 ml of vegetable oil, 500 ml of salad oil, watercress, green pepper, ginger rice, garlic rice, salt, monosodium glutamate, chicken essence, beer, pepper noodles, cornstarch, sugar, vinegar, sesame oil, The appropriate amount of chopped green onion
Production:
1. Clean the rabbit meat,Cut into diced pieces of uniform size, add salt, MSG, and beer in the napan to catch the rabbit meat smooth and tender, and then add cornstarch to mix and sizing. Cut the millet pepper into pieces.
2. Bring to the heat, add vegetable oil and cook until 70% hot, add the marinated diced diced rabbit, then drain the oil and set aside.
3. Put vegetable oil and salad oil in a clean pot and heat to 60% heat, add watercress, ginger rice, garlic rice, green pepper, pickled pepper and fry until fragrant, then add shredded ginger, millet pepper and green onion Fry the diced rabbit meat until light oil, add a little salt, chicken essence, pepper noodles, sugar, vinegar, and sesame oil, stir well, transfer to a pan, sprinkle with chopped green onion and serve.
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