In the past, many people thought that the food produced by food stalls could not be sold on any big table except for the strong wok. In fact, many food stalls now also take the high-end route, and the prices and products are not inferior to many star hotels.
Today, Peng Xianhai, the production director from Guangzhou Qicunfei Hotel, brought you 8 food stall dishes for everyone to enjoy.
Crispy large intestine
Main ingredients
Pig large intestine head 600g
Accessories
Ginger 50g
Seasonings
Red Zhejiang vinegar 200g, Maltose 25g , 10g each of peppercorns, star anise, and bay leaves, 50g of light soy sauce
to make
1. Combine the peppercorns, star anise, cinnamon, Add 600g of water to the bay leaves and light soy sauce and cook for 1 hour.
2. Put large intestine into the cooked brine and marinate for 1 hour and take out.
3. Add red Zhejiang vinegar to maltose, mix well, pour it on the outside of the large intestine, and hang the large intestine for 8 hours.
4. Finally, immerse the large intestine in 80 degree oil for 5 minutes, heat the oil to 180 degrees and fry for 1 minute. Take it out, slice it and put it on a plate.
Teochew style fish raw
main ingredients
large skinned fish
auxiliary ingredients
ginger, garlic slices, green onions, coriander, nine-layer pagoda, onions, taro, red pepper, peanuts, sesame appropriate amount
condiments
bean paste , An appropriate amount of galangal and peanut oil
to make
1. Bleed the large skinned fish, remove the meat and slice it.
2. Cut the ginger, garlic slices, scallions, coriander, nine-layer pagoda, onion, taro, and red pepper into shreds and place on a plate.
3. Mix the bean paste galangal and peanut oil and serve.
4. Add various auxiliary ingredients according to personal taste, then add bean paste and peanut oil and mix well.
Dried bamboo shoots stewed lion head and goose palm wings
Main ingredients
Lion head and goose palm wings 500g each
Accessories
Guangning dried bamboo shoots 200g, garlic sprouts 100g, appropriate amount of ginger and garlic
Seasonings
seafood sauce 20g, Zhuhou sauce 25g, salt 15g, 20g light soy sauce, 15g oyster sauce, appropriate amount of star anise and cinnamon
to make
1. Cut the goose palm wings into pieces and set aside.
2. Sauté the ginger, garlic, star anise, cinnamon bark until fragrant, add the goosefoot wings and saute until golden brown on both sides, then add seasonings and water.
3. Turn up the heat and simmer for 10 minutes, then reduce the heat and simmer for 20 minutes. Remove the juice and add the garlic sprouts to a plate.
Fragrant Baked Nine-tribe Fish
Main Ingredients
Nine-Triple Fish400g
Accessories
Ginger, garlic, dried shallots, green and red pepper, Perilla leaves 20g each.
Seasonings
Bean paste, light soy sauce, peanut oil, Sweet noodle sauce Appropriate amount
Production
1. Wash the nine tripe fish with a knife, add seasonings and marinate for 10 minutes.
2. Add peanut oil and accessories to the casserole and sauté until fragrant.
3. Place the marinated nine-bellied fish flatly on the sauteed ingredients, cover the lid, and bake over medium-low heat for 6 minutes.
4. Pour brandy on the lid to seal the heat and simmer for 1 minute.
Cured Claypot Rice
Main ingredients
Chinese sausage 40g, bacon 30g,Wuchang rice80g
Accessories
Ginger, garlic, onion
Seasoning
Peanut oil , appropriate amount of light soy sauce
to make
1. Slice sausage and bacon
2. Add Wuchang rice to the pot and add water. Add a little peanut oil and cook until the water is half dry.
3. Add the chopped preserved meat, ginger and green onion, reduce the heat to low and cook for 10 minutes.
4. Add a little peanut oil to the edge of the pot to let the claypot rice cook.
5. Add light soy sauce and peanut oil to taste.
Hometown Buddha Jumps Over the Wall
Main ingredients
Sea cucumber , Fish maw , Scallops , 1 piece each of fresh abalone, 30g each of bird's nest and shark's fin
Accessories
200g each of old chicken, pork bone and lean meat 1 seasoning
salt, raw Powder an appropriate amount of
to make
1. Let the main ingredients boil for a day and set aside.
2. Add 1500ml of water to the old chicken, pork bones and lean meat and bring to a boil. Simmer on low heat for 3 hours and then increase to high heat for 30 minutes. Remove the broth.
3. Add the main ingredients that have been boiled into water, simmer over low heat for 20 minutes, take out and serve on a plate.
4. Bring the stock to a high heat to reduce the juice, add salt, cornstarch, seasoning and top with the main ingredients.
Black truffle baked lobster
Main ingredients
Xiao Qinglong 350g
Accessories
Black truffle, Fragrant rice, appropriate amount of stock
Seasonings
Salt, chicken powder, cheese , appropriate amount of peanut oil
to make
1. Steam the fragrant rice and set aside.
2. Cut the small green dragon in half, clean it, and stuff the shrimp heads with fragrant rice.
3. Heat oil in the pot, add the stuffed green dragon and fry until golden brown and 5 mature.
4. Add black truffles and cheese and stir-fry until fragrant, then add stock, salt and chicken powder and simmer over high heat for 8 minutes.
5. Remove the juice from the broth in the pot, place the small green dragon on a plate, and pour the juice over it.
Fresh Shrimp Stone Pot Tofu
Main Ingredients
200g fresh shrimp, 400g old tofu
Side Ingredients
Fungus , 50g each of cabbage, 500g crucian carp, a little ginger and coriander.
seasonings
salt, chicken powder, pepper a little
production
1. Wash the crucian carp and fry until golden brown, add 1000g of boiling water, simmer over high heat for 15 minutes, set aside until the soup becomes milky white and set aside.
2. Pour the tofu and fresh shrimps into water, put them into the fish soup and cook for 6 minutes. Add the cabbage sum and fungus.
3. Add a little salt, chicken powder and pepper to season, heat the stone pot and put it in.
Note: The pictures in this article are all provided by Peng Xianhai and may not be reproduced without permission.
