Golden Yali
Ingredients: Sydney pears, sweet potatoes, carrot sticks, glutinous rice flour, clear noodles, custard powder , bean paste filling, bread crumbs, sugar, lard. Preparation: 1. Wash and peel the pear, cut into two halves, remove the core, put it into a food processor and squeeze it into juice, filter and set aside; 2. Wash and peel the sweet potato, steam it, crush it and mince it into sweet potato puree and set aside; 3. Add glutinous rice flour, a little flour, white sugar, and jelly to the pear juice. Mix rice flour, lard, and sweet potato puree into a dough, knead until smooth, add the ingredients, roll out and wrap in bean paste filling, hand-knead into a pear shape, wrap evenly in bread crumbs, use carrot sticks as pear handles on the top, fry in 140℃ hot oil for 8 minutes, remove and control the oil, and put on a plate.
Flower snail casserole chicken
The ingredients in the traditional partner "field snail chicken" are changed to flower snails. The snail meat and chicken absorb the flavors of each other, doubling the deliciousness; baked using Cantonese style, the sauce is rich, the wine is long-lasting, and the smell of sand ginger is prominent.
production:
. Slaughter and chop 31 three-yellow chickens (weighing about 1200 grams) into pieces, add 10 grams of salt, 8 grams of MSG, and a little cooking wine to marinate. Blanch 300 grams of flower snails, wash and set aside.
. Heat the oil in the pot until it is 60% hot, fry 150 grams each of garlic, , and ginger until golden brown, remove and place on the bottom of the casserole for later use; when the oil temperature in the pot rises to 60% hot, fry the chicken pieces until golden in color and remove.
. Leave oil in the pot, sauté 30 grams of crushed ginger, add chicken pieces and stir-fry briefly, add about 150 grams of casserole sauce, add 5 grams of cooking wine, add broth to cover the raw materials, cook over medium heat for about 8 minutes, add snails and cook for another 2 minutes. After the juice is reduced, put it into a clay pot, heat it on the stove until boiling, spray in 50 grams of solid wine (you can use rice wine instead).
Casserole Sauce:
Heat 150g of rapeseed oil in a pot, add 80g of chopped fresh ginger and saute until fragrant, add 650g of Lee Kum Kee seafood sauce, 150g of Knorr Spicy Fresh Sauce, 100g of Chef's Four Treasures Chicken and Abalone Sauce, 100g of Laoganma Hot Sauce, 80g of Sha Jiang Powder, 80g of Beef Sauce, 30g of MSG, a little turmeric powder , appropriate amount of clear soup and simmer over low heat until fragrant.
Key to making:
There is no need to add pepper and other ingredients when pickling the three-yellow chicken. The outstanding flavor of this dish is the ginger flavor, and it also has a bit of spiciness, which is enough to remove the fishy smell from the chicken.
Rose duck tongue
Ingredients:
500 grams of duck tongue, 100 grams of French fries, 20 grams of green and red pepper dices, 10 grams of onion dices, a few rose petals, vegetable ingredients (red pepper chunks, onion chunks, carrot slices, coriander stems, celery sections)
Seasoning:
Salt, cooking wine, MSG, pepper, garlic powder, spicy fresh dew, Maggi fresh soy sauce, and salad oil.
Production:
. After cleaning the duck tongue, place it in a basin, add vegetable ingredients and cooking wine and marinate for a while, then pick it out, add salt, monosodium glutamate and garlic powder and marinate for later use;
. Heat the salad oil in a pot until it is 60% hot. Add the marinated duck tongue and fry until golden in color. Pour out and drain.
Leave the bottom oil in the pot. Add green and red pepper diced and onion diced and stir-fry until fragrant. Add the fried duck tongue, spicy fresh dew, Maggi fresh soy sauce and pepper and stir well. Remove from the pot and place on a plate lined with French fries and rose petals.
Huaiyang blanched dried shreds
Ingredients: Yangzhou dried beans (dried beans), fried cherry blossom shrimps , minced mustard, shredded ginger, shredded red pepper, coriander leaves, brine, Fuchun sesame oil, alkaline water. Preparation: 1. Split a piece of dried meat into 25 to 30 pieces, cut into thin strips, rinse with water to remove the beany smell and set aside; 2. Blanch the dried strips and shredded ginger twice in boiling water, and blanch them in boiling water with a little alkali for the third time, remove and drain, and serve on a plate; 3. Mix brine, Fuchun sesame oil, and minced mustard into a sauce, pour into a dry shredded plate, add fried cherry blossom shrimp, and top with shredded ginger and red pepper. Marinade recipe: dark soy sauce, sugar, salt, MSG, sesame oil, river shrimp roe, vegetable juice.
crispy and fragrant tea tree mushrooms
Ingredients:
600 grams of fresh tea tree mushrooms, large intestine 150 grams marinated in ordinary red brine, and 3 grams of coriander.
Seasoning:
75g dried chili, 1kg salad oil (approximately 80g consumption), 8g Donggu Yipinxian, 5g Maggi umami juice, 3g pepper, 6g minced garlic and 6g minced ginger each.
production:
1. Wash the tea tree mushrooms, tear them into long filaments, put them into 70% hot salad oil, immerse them in low heat for 30 seconds, remove and control the oil.
2. Cut the large intestine into thumb-thick strips, put it into salad oil heated to 60 to 70% heat, fry over low heat until the skin tightens, remove and control the oil.
3. Leave the bottom oil in the pot. When it is 70% hot, add dried chili peppers, minced garlic and minced ginger and sauté until fragrant. Add tea tree mushrooms and large intestine and stir well over high heat. Season with the remaining seasonings and put on a plate. Garnish with coriander. Features of
: A simple side dish with a high click-through rate. After the ingredients are dipped and fried, the texture is crispy and a little chewy. Combined with the spicy taste, it is strange that it is not satisfying to eat.
Old Beijing red fruit pear
Ingredients:
Sydney pear, hawthorn, yellow rice , mint tip, rock sugar, red yeast rice water, red wine, brandy , rum .
Production:
. Wash and peel the pear, dig out the middle core, and use a flower knife to set aside; wash and core the hawthorn, add it to water, add rock sugar and cook until cooked;
. Clean the yellow rice, steam it in a pot and prepare Use;
. Pour red yeast rice water into a clean pot, add rock sugar, red wine, brandy, and rum and mix thoroughly to make boiled pear juice. After boiling, boil the pear for 2 minutes, take it out, add steamed yellow rice in the middle, chill and refrigerate, put it on a plate before serving, put the boiled hawthorn, pour in the cooled boiled pear juice, and garnish with mint tips.
Braised squid with green onion
Production:
1. Add lard to the pot Cook 45 grams until 50% hot, add 180 grams of green onion segments (i.e. green onion cores), stir-fry until fragrant, put it into a hopper, make 750 grams of soup stock, steam for 25 minutes in a steamer, pick out half of the green onion segments and reserve them; slice 400 grams of cooked squid into slices, blanch them quickly in boiling water and take them out for later use.
2. Pour the cooked squid slices into the pot, pour in the seasoned clear soup to cover the ingredients, simmer until the flavor is absorbed and then take it out.
3. Pour the scallion soup in step 1 together with the scallion segments into the pot, add the squid slices, add 3 grams of salt, bring to a boil over high heat, then turn to medium heat and simmer for about 8 minutes. When the soup thickens, add the remaining yellow scallion segments, drizzle with scallion oil and stir well.
Lotus-flavored glutinous rice lamb chops
Ingredients:
Lamb chops 300 grams, glutinous rice 200 grams, homemade sauce 90 grams [Note] Add appropriate amounts of cooking wine, lotus leaves, ginger and scallion water, and pepper water.
Production:
1. Clean the lamb chops, cut them into 5 cm long sections, and soak them in cooking wine, ginger, scallion water, and pepper water for 30 minutes. Soak the glutinous rice in water for 4 hours and set aside.
2. Mix the lamb chops with the sauce, wrap them in soaked glutinous rice, wrap them in clean lotus leaves, and steam them in a steamer for 1.5 hours.
[Note]: The homemade sauce is made of pork rib sauce 100g, Zhuhou sauce 50g, 30g bean paste, 1g kaempferol powder and 5g oyster sauce and mix well.
Braised Pork with Fresh Lotus Seeds and Osmanthus
Main Ingredients:
400g Chops
Accessories:
30g Fresh Lotus Seeds 1g Dried Osmanthus
Small Ingredients ：
15g ginger, 15g green onion,
seasoning:
10g concentrated brine juice, 20 grams of steamed fresh soy sauce, 5 grams of dark soy sauce, 30 grams of cooking wine, 10 grams of red yeast water, maltose 10 grams
Production:
1. Rinse the blood from the pork ribs with water, drain and marinate with 2 grams of salt for half an hour;
2. Heat the oil in the pot until it reaches 70%, add the pork chops and fry until the surface is peeled, take it out, and fry again for later use;
3. Leave the bottom oil in the pot, add the cooking wine, brine juice and dark soy sauce to the pork chops and stir-fry until fragrant, then add 400 grams of water, cover with red yeast water and small ingredients and cook for 20 minutes, open the lid and add the lotus seeds to reduce the juice, add maltose and oil before serving;
4. Place on a plate and sprinkle with dried osmanthus.
River crab tofu
Ingredients: 300 grams of river crab, 15 grams of crab roe, 5 eggs, 10 grams of minced leeks, 5 grams each of minced green onions and minced ginger, 10 grams of salt, 15 grams of clam essence, 1 gram of pepper, and appropriate amount of soybean oil. Preparation: 1. Clean the river crabs, beat into puree with a blender, add 400 grams of water and mix well, filter out the crab juice and set aside; 2. Beat the egg liquid with salt, clam essence and pepper, add 300 grams of water. 3 grams of crab juice, mix well and set aside; 3. Heat the soybean oil in a hot pan, add minced green onion and minced ginger, stir-fry until fragrant, add crab juice, stir-fry over low heat until it becomes hibiscus-like, add crab roe and minced leek before serving, and put it into a cup.
Stir-fried Bacon Pork Mushrooms
Ingredients:
Bacon, Pork Mushrooms, Ginger and Onion Water, Green and red pepper sections, onions, hoisin sauce, pork ribs sauce, clay pot sauce
Seasoning:
MSG, sesame oil, chicken essence, MSG, paprika
Production:
1. Put the bacon slices into a basin, add ginger and scallion water, chicken essence and MSG to marinate for a while, fry in a salad oil pan until golden brown, take out and drain. Cut the pork belly mushrooms into slices, grease the pan with oil, remove and set aside.
2. Leave the base oil in the pot. First add bacon slices and pork tripe mushroom slices and fry for a few times. Then add green and red pepper segments and onion cubes. After adding the compound sauce made with seafood sauce, sparerib sauce and claypot sauce, stir-fry until fragrant. Add chicken essence, monosodium glutamate and sesame oil. Put it in a hanging pot and serve. Heat it on the table for guests to eat.
3. Mix the sauce with paprika and salad oil. Put it back into the oven and bake for another minute. Take it out and put it on a plate.
Stir-fried conch slices with black truffle
Ingredients: celery400g.
Accessories: 300g snail head, black truffle 30g, 10g each green and red pepper, 5g each ginger, onion and garlic
Seasoning: 5g salt, 5g MSG, 5g sugar, 6g chicken juice, 10g truffle sauce, 3g truffle oil. Production by
:
1. Cut the celery into diamond-shaped pieces and set aside for later use. Wash the conch heads and cut into slices for later use. Slice the black truffles for later use.
2. Blanch the celery in a wok, add salt, chicken powder and MSG and stir-fry evenly to thicken it. Put it on the edge of the plate and put it on the bottom. Add oil to the pan and quickly toss the conch slices. Saute the remaining oil until fragrant. Add the conch slices in truffle sauce, chicken juice and chicken powder to thicken it. Pour in truffle and stir-fry vigorously and quickly put it on the plate.
Roselle Sauce Baihua Stuffed Crab Claws
Ingredients:
200g fresh crab claws, 150g shrimp meat, 330g water chestnuts, 30g celery, 100g bread crumbs.
seasoning:
salt 10g, chicken powder 15g, roselle paste 100g.
production:
. Take the meat from the crab claws, add chopped shrimp meat, water chestnuts, and minced celery to make the shape of crab claws. Use bread crumbs to flour it and set aside.
. Fry the crab claws in warm oil for 5 minutes until golden brown, remove and place on a plate, garnish with celery leaves, and a plate of roselle sauce.
Special garlic fish
Ingredients:
Jiangtuan 1 strips (about 750g) garlic 200g chopped pickled cabbage 200g onion diced 50g bell pepper diced 20g ginger rice 1 0g scallion section 10g red pepper 10g beer 1 bottle of coriander leaves, chopped green onions, minced pickled peppers, Pixian watercress, salt, chicken essence, monosodium glutamate, oyster sauce, Yipin fresh soy sauce, spicy fresh dew, pepper, water starch, lard, salad oil, vegetable oil in appropriate amounts Produced by
:
. Slaughter and wash the Jiangtuan, cut it open from the abdomen, connect the back, cut knives on both sides, put it into a hot oil pan and deep-fry until it is set, remove and drain the oil.
. Heat the lard and vegetable oil in a clean pot, add chopped pickled cabbage, ginger, scallions, 100 grams of garlic, Pixian watercress, and minced pickled peppers and stir-fry until fragrant. Add an appropriate amount of water, then add salt, chicken essence, monosodium glutamate, and pepper. Pour in beer, add the fried glutinous rice dumplings, and simmer over low heat for 30 minutes. Then scoop up the simmered glutinous rice dumplings and place them on a plate, set aside.
. Heat the lard and salad oil in a clean pot, add minced pickled peppers, remaining garlic, and onion diced, stir-fry until fragrant, add appropriate amount of water, then add salt, chicken essence, monosodium glutamate, oyster sauce, Yipin fresh soy sauce, spicy fresh dew, add bell pepper diced, thicken and pour a little hot oil, pour the pan over the glutinous rice dumplings in the plate, sprinkle with chopped green onion and coriander leaves and serve.
duck paw button fish maw
Ingredients: fish maw, tendon, boneless duck paw , tender cucumber flowers, fried Vietnamese spring roll skin, stock, green onion juice, red yeast rice, red vinegar, chili powder. Preparation: 1. Wash the fish maw and tendons, make them well, and simmer them with boneless duck feet in stock until they are mature; 2. Pour the green onion juice into the pot, add the simmered fish maw, tendons, and boneless duck feet and cook over medium heat for two or three minutes. Adjust the color of the red yeast rice, pour a little red vinegar and stir well, take it out of the pot and put it on a plate, garnish with blanched cucumber flowers, fried Vietnamese spring roll wrappers, and sprinkle with chili powder.
Richly fragrant belly in abalone juice
Ingredients: fine pork belly, crab claw meat, shrimp glue, abalone juice , green onion and ginger water. Preparation: 1. Boil the pork belly in water with green onion and ginger water, remove and wash, cut into long thin slices with a knife, lay them flat, put crab claw meat and shrimp film into rolls, fry in hot oil until mature and set, remove and control the oil, put it into a decorated plate, and pour the cooked abalone juice.
Original tomato fish
Ingredients:
1 silver carp (About 900 grams) 300 grams of tomatoes, green onions, chopped green onions, cooking wine, wet corn starch, and appropriate amounts of salad oil.
Production:
. Slaughter and clean the silver carp, cut off the fish head and dissect it, take two pieces of clean meat and slice it into pieces, and chop the fish bones into sections. Cut the tomatoes into slices and the green onions into sections. Set aside.
. Pour salad oil into the pot and heat it up. Add the green onions and stir-fry until fragrant. Add tomato cubes and stir-fry until fragrant. Pour in an appropriate amount of water and bring to a boil. Remove from the pot and place in a basin for later use.
. Add a little cooking wine, wet corn starch, etc. into the basin with fish fillets, mix well and taste.
. Put the fish head and fish bone segments into a pot of water and boil until raw, pick up and drain. Put the delicious fish fillets one by one into the water pot and boil until raw, remove and drain, set aside.
. Pour the tomato soup back into the clean pot and bring to a boil. Add the boiled fish heads, fish bone segments, and fish fillets one after another. After cooking over low heat, remove from the pot and put it on a plate. Sprinkle some chopped green onion.
Overlord Pig Trotters
Production:
. Clean 500 grams of pig trotters, blanch them in a pot of boiling water and take them out, then fry them in oil until the skin is golden, take them out and chop them into pieces for later use.
2. Put a little salad oil in the wok, add 20 grams of millet and pepper sections and sauté until fragrant, add an appropriate amount of fresh soup, add the pig's trotters and simmer until medium cooked, then add 100 grams of shiitake mushrooms, green peas 100 grams, and add light soy sauce, salt, chicken essence and MSG, simmer until the pig's trotters are soft and cooked, thicken the gravy, put it into a clay pot, and sprinkle with chopped green onion.
Squid and shrimp in soy pot sauce
Ingredients: grass shrimp 500g, fresh squid strips 500g Accessories: 25g chopped chili pepper , 50g Huang Feihong spicy crispy cake, 20g fried golden garlic, 10g chopped green onion, 38g cooked sesame seeds, 35g Yibin bean sprouts, 35g tempeh, 2g rosemary leaves, 2g cumin powder Seasoning: Preparation of 100 grams of glutinous spicy sauce, 20 grams of blended oil, and 20 grams of water: 1. Clean the grass shrimp and squid, season them and add oil for later use; 2. Leave the remaining oil in the pot and stir-fry the fragrant fermented beans, stir-fry the glutinous spicy sauce and water until evenly mixed, add the remaining ingredients and stir-fry evenly, and stir-fry the grass shrimp and squid. Cooking Tips: Chop the chili pepper and Huang Feihong spicy crispy finely; add the peanut butter and sesame sauce later to avoid burning.
