Main ingredients: 海水 120 grams of fish intestines, 6 native eggs
Ingredients: Millet pepper 1
Seasoning: 5 grams of MSG, 8 grams of salt, 50 grams of salad oil
Making:
1. Blease the eggs (four egg whites, six egg yolks), mix well;
2. Wash the fish intestines and boiling water until cooked, then change the knife to 2 cm long and short for later use;
3. Heat the pot, add salad oil, then add the fish intestines and stir-fry with the prepared eggs, add the seasonings until they are cooked.
jar barbecue
jar barbecue is a dish made of grilled meat ingredients in a soil jar made of river sand. There are many choices of meat ingredients, such as pork belly, beef, pork ribs, etc.
This dish is to cut the ingredients into large pieces, marinate them with secret spices with Yunnan flavor characteristics for 12-15 hours, then hang the ingredients with hooks, put them in the jar, and grill them with charcoal for about 3 hours. The roasted meat has a strong fresh aroma. It is sliced and placed on a hot iron plate and cooked with special hot pepper sauce and other seasonings.
Ingredients: There are many ingredients to choose from to make jar barbecue, pork belly, beef, pork meat (a piece of lean meat on the front waist of the pig), little chicken and pig straight line can be selected according to diners' preferences.
marinated:
Take pork belly as an example:
1. Take 5 kg of fresh pork belly and wash it, cut it into 30×7×7 cm pieces, and put it in a large pot.
2. Put 100 grams of secret spice powder in a small bowl, 50 grams of small grind sesame oil, 20 grams of sesame , sweet noodle sauce, 10-20 grams of onion strips, 30 grams of coriander stems and ginger slices, 10 grams of shallot slices, 10 grams of shallot slices and dark soy sauces, 200 ml of beer, then pour in 400-450 grams of boiling water and mix well and let cool naturally.
3. Pour the marinade into pork belly, mix well, and marinate for 12-15 hours.
Other meat ingredients:
Different raw materials have roughly the same marinating time, but the raw materials are different, and the ratio of the marinade will be slightly different.
1. If you choose pork and pork chop, the marinated recipe is exactly the same as pork belly;
2. If you choose beef lin meat, you should remove the sweet noodle sauce from the previous marinated recipe, because the sweet noodle sauce will make the beef darker and affect the appearance;
3. If you are pickled small chicken , you should divide it into two, and add garlic seeds (the garlic seeds should be cut into small grains) 1 kg.
baked:
Take the fruity aroma to make the charcoal red, use tongs tongs to put the charcoal together (the charcoal is best placed vertically), take the marinated pork belly and hook it with a hook, hang it in the jar, then cover it, bake it for about 1 hour, and the pork belly will be ripe.
Baking time for different raw materials:
If you choose beef lin meat, the baking time should be controlled at about 2.5 hours; if you choose pork meat, the baking time should be about 80-90 minutes; if you choose pig straight chop, the baking time should be controlled at 1.5 hours; if you choose Xiaozai Chicken, the baking time should be controlled at 2 hours.
How to brush oil during raw materials:
If the roasted pork belly, pig straight chop and pork meat, then it is better to roast directly without oil brushing; if you choose beef or chicken, then when the meat reaches 60 or 70% maturity, take out the raw materials and brush a layer of cooked rapeseed oil .
jar processing:
This dish is replaced by tile jar that makes the soup of crock pot, but it also needs to be slightly adjusted.
First, open the upper opening of the clay tank to fill in charcoal and hang raw materials; secondly, a handle was installed on the old pot and placed it in the bottom of the clay tank to hold the burning charcoal; secondly, several holes were chiseled on the inner wall of the clay tank, and two upper and lower iron racks were installed to hook meat raw materials; finally, a hole as thick as a thumb was chiseled at the bottom of the clay tank to export the grease produced by the raw materials during the baking process.
serving method:
1. When the customer orders, cut 250 grams of roasted and fragrant pork belly into 5×3×1 cm slices, put it on a hot iron plate or a hot stone plate, pour in homemade chili sauce 15 grams, stir on the iron plate and heat for 2-3 minutes.
2. Place the ingredients neatly and sprinkle them in 2 grams of cooked sesame seeds, 5 grams of coriander leaves, and 3 grams of chopped green onion.
Other raw materials for serving:
The processing method of beef, pork meat, and pork straight chop is exactly the same as pork belly. If it is a little chicken, then be sure to put it in the microwave, heat it over high heat for 5-6 minutes, take it out and chop it into large pieces, then place it on a hot iron plate according to the original shape, and serve it together with a small plate of chili sauce.
Secret spice powder: Take 10 grams of blue pepper , red pepper, bay leaves, kilograms , citronella , 20 grams of each of wormwood leaves, lemongrass , tetrakilogram , 5 grams of star anise, cloves, tangerine peel, white cardamom , shan thorn , 30 grams of cumin, 415 grams of cereal fruit , and 50 grams of dried ginger mixed evenly, put it in a hot dry pot and stir-fry it, take it out and grind it into powder.
Homemade chili sauce: Take 2500 grams of dried red pepper and put it in a cold water pot and cook until it is soft, remove it and control the water, put it in the crusher and crush it thoroughly, pour it into the basin, add 300 grams of pepper powder, 500 grams of salt, 1500 grams of oyster sauce, 1500 grams of MSG and mix well. Put 1 kg of rapeseed oil in the pot, cook until it boils, pour it on the prepared sauce, and stir evenly.
sesame crispy chicken
3 Ingredients:
3 Qingyuan chicken 1 (about 1250 grams of clean chicken), sesame, pepper, ginger slices, onion sections, cooking wine, skin water, crispy slurry, salt, 1 dish of sweet and spicy chicken sauce, 1 dish of dried chili noodles
Made:
1. Clean the Qingyuan chicken, add salt, ginger slices, onion sections, and cooking wine to marinate the flavor for 12 hours, take out the scald, apply even skin water, and add the slurry, stick sesame and pepper on the chicken skin, and air-dry it.
2. Put the air-dried chicken in the oven until the skin is golden and cooked inside, take it out and cut it into pieces, put it on a plate and put it into a mold, and serve it with sweet and spicy chicken sauce and dried chili noodles dipped in the dish.
Spicy and sour sea cucumber
Raw materials:
Shuifa sea cucumber 400 grams, vegetable heart, 6 Soup chili 20 grams, pickled cabbage rice, 20 grams of red pepper rice, 20 grams of pork paste, MSG, oyster sauce, soy sauce, balsamic vinegar, water starch, lard, salad oil, appropriate amounts of each
Preparation:
1, Sea cucumber Cut slices, add MSG, oyster sauce, and soy sauce to marinate and taste, then put it in a 60% hot oil pan and use oil, remove and drain.
2. Put lard in the pot and heat it, add pork paste and slip it quickly, add sour peppers, pickled vegetables, and red pepper rice and stir-fry, then add sea cucumber slices to stir-fry and taste, mix in MSG, oyster sauce, and balsamic vinegar, and add water starch, and then serve in a dish with boiled cabbage heart.
original juice cuttlefish pork belly
raw materials:
cuttlefish 200 grams, cuttlefish egg 100 grams, pork belly 200 grams, cuttlefish sauce 5 grams, scallion slices 5 grams, ginger slices 20 grams, garlic slices 15 grams, 3 grams of 3 grams of 4
seasoning:
oyster sauce 10 grams, chicken essence 5 grams, salt 2 grams, beer 750 grams
Making:
1. Clean the cuttlefish and slice it into slices and blanch it in water. Take out the cuttlefish eggs and steam until fresh cooked, leaving the cuttlefish sauce;
2. Cut the pork belly into pieces and fry the two sides, add a little oil to the pot and stir-fry the green onion, ginger, garlic, and kaiyang. Add the fried pork belly, cuttlefish fillets, and seasoning to cook until it is cooked and removed. Add the cuttlefish sauce and boil until it is slightly thicker;
3. Pour the cuttlefish soup into a heat-insert container, put the cuttlefish fillets, cuttlefish eggs, pork belly, and garlic.
Truffle juice fried Yuanbei Air mud
Raw materials:
Sail Yuanbei (3 capsules) 8 grams, 300 grams of mashed potatoes, light cream 100 grams, black truffle 50 grams, yellow pepper 100 grams
seasoning:
natural chicken soup powder, 10 grams of sour and sour fresh dew, 5 grams of olive oil, 2 grams of truffle oil, 425 grams of
marinade:
sea salt 1 grams, chopped onion 5 grams
garnish:
garnish:
sea salt 1 grams, chopped onion 5 grams
garnish:
garnish:
sea salt 1 grams, chopped onion 5 grams
garnish:
garnish: ml0 acid film leaves, 1 gram of flowers, Chinese toon seedlings 1 grams, 1 gram of red leaf seedlings
Made:
1, mashed potatoes, natural chicken soup powder, light cream, spicy and sour fresh dew, yellow peppers are put into the cooking machine and stir evenly to make hot and sour yellow pepper bean paste;
2, marinated marinade, fry it in olive oil, spray brandy and truffle oil, and place it on the mashed potatoes;
3, take an appropriate amount of mashed potatoes and dilute it with water to boil and drizzle it on the mashed potatoes, decorate the flowers, plants and foam.
ginger rice cake crab
Main ingredients:
flower crab 300 grams, hand beat rice cake 150 grams
small ingredients: 5 grams onion, 5 grams ginger, 10 grams garlic
seasoning:
pickled pepper ginger sauce 5 grams oyster sauce 2 grams chicken powder 1 grams sugar 1 grams pepper powder 2 grams dark soy sauce 2 grams
1. Wash the flower crab and make a knife and set aside, and change the rice cake and cut it into diced it for later use;
2. Plate the raw powder of the modified crab, fry it in the oil pan and make it golden. Fry the rice cake until the surface is golden and remove it;
3. Keep a little oil in the hot pan, add ginger, green onion, and garlic and stir-fry it, add the flower crab rice cake and stir-fry it, add seasonings, add a little broth and simmer for two minutes, turn to high heat and thicken the sesame oil and put it on the plate.
Black pepper fresh oyster bullfrog
Main ingredients:
bullfrog 500g green pepper 100g red pepper 100g chopped onion 150g millet pepper 10g butter 50g
Seasoning: 15g garlic powder 15g juice sauce
Making:
1. Change the bullfrog to knives and marinate it with Jialuo garlic powder for 6 minutes.
2. Take out the bullfrog at 170 degrees in the oil pan until 70 minutes cooked, and remove the green and red peppers.
3. Stir-fry the onion, millet pepper and add seasonings to the pot and stir-fry quickly and evenly.
juice sauce black pepper sauce 50g oyster sauce 40g chicken essence 15g dark soy sauce 8g sugar 2g
