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Fragrant baked Tricholoma
Fragrance grilled Tricholoma
Span 5span fried with homemade roasted mushrooms , The cooked dishes are crispy and delicious, with both fungus and meaty aroma.
Ingredients:
500 grams of tricholoma, 80 grams of minced meat, 50 grams of winter bamboo shoots, 50 grams of red and green millet and pepper sprouts, 30 grams of ginger 6span, 30 grams of ginger 6span Grams, 15 grams of garlic granules.
Seasoning:
5g light soy sauce, 5g spicy fresh dew, 4g salt, 3g MSG, 3g sugar.
Production:
1. Wash the mushrooms, cut them into two, cut them with a flower knife, put them in 60% hot oil and fry them to remove the excess water and turn them into golden brown. Oil.
2. Heat oil in the bottom of the pot, add minced meat and stir fry, stir-fry the ginger, garlic, sprouts, winter bamboo shoots, green and red millet and minced pepper evenly, pour into the mushrooms and adjust Salt, monosodium glutamate, sugar, light soy sauce, spicy fresh dew sauté over medium heat until delicious,Put it into a hot clay pot and serve.
The key to making:
Do not over-fry the mushrooms, otherwise the taste will become very old, but it should not be fried too lightly, otherwise the water content will not be too fragrant.
Lianghu Essence Duck
Lianghu Essence Duck
hot pot duck is Qianlianghu Essence Duck, which is a famous dish in Yueyang area. After the duck is cut into pieces, it is stewed with sauce, spice powder, and broth together with the internal organs. It is served in an iron pot. The duck pieces are eaten first, and then the soup is added. Master Liu made two improvements: one is that the offal can not be added to the dish, if the customer requests it, the offal can be added to stir fry; the second is to serve in a casserole and present it as a separate dish without adding soup or shabu. The duck meat is firm but not clogged, and the soup is splashed in one bite, spicy and salty, and the aftertaste is endless. It can sell more than 30 copies a day.
Production:
1. Put 1 old-age water duck (approximately 2.2 catties) in Qianliang Lake to slaughter and cure, remove the hair, open the gizzard, and remove the liver and internal organs of the duck . , Duck heart, duck intestines), cut off the duck head, duck legs, duck wings, change the duck body into a 3 cm wide and 4 cm long piece, and blanch it for later use. Note: Duck offal is blanched first, and then cooked in Xiang-style brine. After taking it out and letting it cool, it can be changed into a knife. It can be used as a side dish, or it can be fried with the duck according to the needs of the guests.
2. Put 100 grams of rapeseed oil and 50 grams of lard in a pot and cook until 50% hot.Stir a little cinnamon to fragrant, pour in duck head, duck wings, duck legs, duck meat, etc. and stir dry water, add 15 grams each of ginger and garlic, 10 grams of red pepper, stir well, add 1200 grams of broth , Half a bottle of beer, pour it into a pressure cooker and press for 12 minutes after it is brought to a boil.
3. Pour the duck meat and the original soup back into the wok, add 50 grams of Pixian bean paste, 20 grams of spice powder, 10 grams of yellow chili sauce, and 5 grams of Long brand soy sauce. Bring the water to a boil, turn to a low heat and simmer for 3 minutes, then serve.
Spice powder:
star anise 500g, cinnamon 400g, bay leaf, Dahongpao pepper, 5 white cardamom each , 300g each 150g, citronella grass, Angelica , clove 50g each, 5 Luo Han Guo (crushed) into a blender and beat into powder. Serve.
zijiang fish eggs
zijiang fish eggs
Ingredients:
span 80g, homemade carp sauce, ginger sliced 80g, 5span ginger , Salt, dried sea pepper festival, dried pepper, pickled ginger slices, soaked sea pepper festival, old ginger rice, garlic rice, sugar, chicken essence, monosodium glutamate, vinegar, vegetable oil. 1. Take the big carp roe (whole piece,Do not remove the outer membrane), put it in a basin of clear water and rinse it out, and put it in another basin (see Figure 1).
2. Put the ginger, cooking wine and salt into the water pot. After boiling, slowly pour it onto the fish roe in the pot and soak for a while. Then pour the hot water in the basin, leave the roe, pour in the boiling water with ginger and other parts again, repeat this two or three times, and slowly soak the roe until it is 90% cooked (see Figure 2).
Zijiang Fish Egg
Zijiang Fish Egg
Zijiang Fish Egg
img
5 ppan_
img Pour vegetable oil into the pot to heat, add dried sea pepper knots, dried Chinese pepper, homemade bean paste, soaked ginger slices, soaked sea pepper knots, old ginger rice and garlic rice, stir fry and mix with appropriate amount of water to boil, soak out the bubbles. Ginger slices and soaked sea peppers, then add the soaked fish roe, add sugar, chicken essence, monosodium glutamate and vinegar, cook on low heat for about 10 minutes until the fish roe tastes good, sprinkle some scallions on the pan and serve (see Figure 3) ~4).
Peony shrimp with lime and green onion
Peony shrimp with lime and green onion
Ingredients: _span6 _p5span shrimp, spanish shrimp, Thai green onion and green mushrooms , Original green beans, salt, sugar, olive oil, each appropriate amount
Production:
1. Cut the shrimp in the middle,Both ends continue to be butterfly-shaped. Add half a spoon of salt and 3 spoons of sugar to the napan, then squeeze the juice of a small green lemon, mix vigorously, squeeze out the water from the shrimp, and then put it in a pot of boiling water and cook for 3 seconds. Remove and drain for later use.
2. Put the shallots into the boiling water pot, boil the water, put them into the wall breaker, add a suitable amount of ice cubes and beat into chopped shallots. Trimushrooms are cut into small pieces and roasted with a musket.
3. Smash the original green peas, add half a tablespoon of chopped green onion, half a spoon of salt, a little olive oil, butterfly shrimp and roasted mushroom slices, mix well, and sprinkle the original green peas on the plate. Broken, Serve.
Spare ribs twice cooked pork
Spare ribs twice cooked pork
production;
span5 span5. Then change the knife into slices and small pieces respectively. Separately cut the green pepper into hob pieces.2. Put the salad oil in the net and heat up, first put the pork belly slices and spare ribs into the pot, and stir-fry until the pork belly slices are in the shape of a lantern nest, add the garlic and green pepper pieces, and add the tempeh Stir fry together with Pixian bean paste, add soy sauce, MSG and sugar before the pan, and serve.
Sour radish stewed Pork belly
Sour radish stewed pork belly
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Ingredients:
pork belly 600g pickled radish 200g loofah 200g carrot 100g dried golden needle vegetable 300g salt sauce 10g wild mountain pepper 15g chicken span18 1 ml soybean oil 100 ml lard 150 g black fungus, cabbage slices, ginger pieces, green onions, star anise, pepper, ginger slices, white vinegar, white wine, and fresh soup. 1. After cleaning the pork belly,Add ginger, green onion, white vinegar (a little) to the cold water pot and cook for a while to remove part of the mutton smell, then transfer it into the pressure cooker, mix in an appropriate amount of water, add star anise, ginger, white wine, pepper, high heat After burning SAIC, change the heat to a low heat for about 25 minutes until the pork belly is soft and cooked, turn off the heat to cool down and open the lid, take it out and cut it into strips with a knife.
2. Peel the loofah and carrot separately and cut into slices; cut the sour radish into slices of the same thickness. In addition, soak the dried golden needles in clean water, wash them, and blanch them in a pot of boiling water, remove them and drain them for later use.
3. Heat up soybean oil and lard in a pot, add ginger slices and wild pepper to fragrant, pour in the pressed pork belly strips, add loofah slices, carrot slices, sour radish slices, black Stir-fry the fungus and cabbage slices, add the blanched golden needles, mix with the appropriate amount of fresh soup, cook for about 8 minutes on high heat until the ingredients are cooked, add a little salt, monosodium glutamate, and chicken juice during the process, and put the pot into the container. Can.
The key to making: When the ingredients are boiled in the pot, use a high fire.
Fried scallop with iron rod and yam
Fried scallop with iron rod and yam
Iron rod and yam is home-cooked ingredients, Chef Zhang combined the hotel’s main seafood ingredients , The taste is delicious, and the taste is soft and waxy.
Production process:
1. Cut the iron stick yam into cubes, sprinkle a little dry starch and mix well, add 60% of the hot oil and pull the oil until the surface is slightly yellow. Add the thawed scallop column into the boiling water and then quickly remove it.
2. Put the bottom oil in a separate pot, add 20 grams of Hongpailou chili sauce, stir fragrant, add the garlic and stir fry, pour in the diced yam and scallop stalks, stir well, add and pull. Stir the oily green and red peppers, add a little salt and monosodium glutamate to adjust the taste, then it can be served.
Laoshan ginseng stewed old tofu
Laoshan ginseng stewed old tofu
Highlight tofu must use marinated tofu, cut into large pieces, and the bacon can improve the taste of the dish. , Long stewed tofu will be more fragrant the more stewed. The sauce is fragrant and the tofu is soft and not broken.
Reasons for loss Due to the impact of modern popular dishes, old ginseng ingredients are precious, and few people know how to do it.
1 root of old wild ginseng, 300g of marinated old tofu
10g of bacon cubes, 20g of Chinese chive bean sauce 5, 20g of Beijing yellow bean sauce 5
Method
1. Add a little oil to the pot, stir-fry minced green onion, ginger and bacon, stir-fry with soy sauce after it becomes fragrant.
2. Add chicken broth and ginseng,After simmering for 30 minutes, put it in a casserole when the soup thickens, and finally sprinkle with fried leeks.
Fish head soaked in stone pot rice
Fish head soaked in stone pot rice
Initial processing: 1 spanspan 5 _span5 _span5 5 fresh live fish Weighing about 2250 grams), slaughtered and cut into the four fingers under the fish head.
2. Cut the fish head into continuous slices, dig out the fish gills and wash, add 20 grams each of shallots and ginger slices, marinate in 50 grams of yellow wine for 15 minutes, and cook until five Fry it in hot vegetable oil until the surface is golden, remove the oil to control the oil; take the meat from the fish body, and prepare fish balls with a diameter of 2 cm according to the traditional method.
3. Wash 200 grams of chicken feet, blanch them thoroughly in boiling water, remove the control water, and then add to the 60% hot salad oil and fry until golden, remove the control oil.
Cooked:
1. Put 100 grams of rapeseed oil in the pot. When it is 50% hot, add green onion, ginger slices, Taigong pepper, yellow pepper Add 20 grams each to fragrant, add 100 grams of Haitian soybean paste and stir-fry on medium heat to get the flavor of the sauce, add the fried fish head, cook 50 grams of rice wine for aroma, pour 1 kg of clear broth and bring to a boil on high heat, pour in the fried Cook chicken feet and fish balls over medium heat for about 20 minutes, add seasonings (5 grams of salt, 15 grams each of Jinzhen oyster sauce, light soy sauce, 10 grams each of sugar and vinegar) to taste.Boil for another 5 minutes, put it out of the pot and put it in a container that can be heated, and sprinkle in coriander to garnish.
2. While the fish head is stewed, wash 200 g of Thai fragrant rice, put it in a special container, pour in purified water, boil it into rice, and serve with the fish head.
The key to making:
1. The fish head must be fried until it is shaped and then stewed. The dish will not only have a stronger aroma, but also a more complete fish head.
2. Just before the fish head comes out of the pan, you can add a piece of green pepper, which can increase the fragrance of the dishes.
Geleshan spicy chicken
Geleshan spicy chicken
chicken sauce, chili oil, 5 ginger, salt, ginger, 5, ginger, pepper sauce , Rock sugar
Production:
1. Cut the chicken into small pieces of 1.5-2 cm square. Slice ginger, shred green onion, and cut dried chili;
2. Put the chicken in a bowl,Add soy sauce, cooking wine, monosodium glutamate, salt, a little ginger, and a little pepper. Mix well and marinate for 25-30 minutes;
3. Pour 300g of oil into the pot, heat it to 50% heat and turn it to a simmer. Separate the chili seeds, add the chili oil for 30 seconds to pick up;
4. Use high heat to heat the chili oil to 10% heat, then fry the chicken nuggets. After frying until the ginger is brown, put it out and let it stand for a while, then fry it again. Then drain the oil, set aside;
5. Add the green onion and ginger until fragrant, then add rock sugar and fried chicken pieces and stir fry. After 2-3 minutes, put the chili seeds, chili seeds, and peppercorns in the pot. Turn to medium heat after 2 minutes and continue to stir fry. When the oil in the pan is almost absorbed, add sesame seeds and stir fry, and when the pepper and pepper are burnt, they can be out of the pan.
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