The latest chef's specialty dishes in November, share without reservation!

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onion-flavored signature elbow burrito

Here is an improvement from the bacon flatbread in the Northeast. The original recipe is crispy biscuits with bacon, and this dish is replaced with bacon The knuckles are fried twice, marinated once, and served with pickled cucumber and red onion sauce. The finished dish is crispy and not greasy. During the second frying, spring onion spice oil is used for full flavor.

prefabricated in advance:

1, 5 pork knuckles, burned stubble, shaved and blanched thoroughly in boiling water, removed the water to dry, and hung up honey water (honey and water were mixed evenly at a ratio of 1:1), and left for 10 minutes To dry, add 80% hot oil to medium heat and fry until light yellow and drain the grease.

2. Put the fried pork knuckle into the five-spice sauce soup, bring to a boil on high heat and turn to a small simmer for 55 minutes until it is 80 minutes old. After stopping the fire, continue to soak for 40 minutes and remove.

Going process:

take a pork knuckle and remove the bones, and put the bones and meat into 70% hot oil (500g salad oil under the pot to heat, add 250g green onion, 50g ginger slice, 10g star anise, Boil 8 grams of Chinese pepper on low heat until the green onion is browned and crispy, and the residue is ready). Fry until the skin is stretched. After removing the oil, place the bones on the bottom of the plate. Cut the meat into long strips and place them on the bones. 300 grams of pie, pickled cucumber strips, blanched spinach, and a plate of red onion sauce (the finished sauce, which contains a lot of fried dried onion shreds, has a strong fragrance of onion). Features of

: is salty and crispy, fragrant but not greasy.

Homemade pastry pie: add 200 grams of

flour to 25 grams of lard, appropriate amount of water, and form a dough for 10 minutes, then knead and roll into a dough, spread a layer of scallion oil, sprinkle a little salt, pepper noodles, and roll into long strips , Pan into dough, roll out into pancakes, bake them in a non-greased electric baking pan. This kind of cake has no oil on the surface, has a distinct layer, and is especially crispy.

technical key:

1, elbow should not be overheated, otherwise the meat will be too soft and not chewy.

2, the second frying should use oil, which is full of flavor.

garlic-flavored stone pot eel

eel is commonly cooked at home, spicy, etc. This dish is served with a lot of raw and cooked garlic and served in a hot stone pot. The cooked garlic is rich in garlic and the eel is tender and warm. The taste is very suitable for winter launch.

production process:

1. Jiaodong local sea eel 400 grams slaughtered and washed, top knife cut 4 cm in length, put into a basin, add 5 grams of white pepper, 2 grams of salt, 10 grams of ginger cooking wine, 1 egg white , 10 grams of corn starch, mix evenly for later use

2. Put in wide oil in a net pot and cook until it is 50% hot. Add the marinated eel sections and fry them until the shape is finalized. Add 200 grams of garlic seeds to the hot oil in the pot and fry until golden brown, then drain.

3. Heat 100 grams of lard in the pot, add 20 grams of ginger slices, and 5 dried chili sections until fragrant. Add 20 grams of cooking wine, 30 grams of fresh soy sauce from the Cantonese chef, and 30 grams of chopped Pixian bean paste. , Add 800 grams of water to a boil, add the fried eel segments, burn on medium heat until they taste delicious, add 5 grams of soy sauce, and add 50 grams of fried garlic and green and red pepper segments after the fire is thick. , Put the pot into the hot stone pot (heat the pot in advance, and put a layer of raw garlic on the bottom) and serve. The key to making

: The meat of

is very tender, so it needs to be fried until it is crusted and then burned. This will keep the shape intact and ensure that the meat is not scattered or broken.

Golden soup health lion head

This dish is based on the traditional clear lion head soup, adding corn kernels, barley, diced yam, carrots and other auxiliary materials, and mixed with pumpkin puree. The lion’s head is salty and tender, and the soup is golden and thick. Mellow, richer taste.

production process:

1. Pork belly (four fats and six lean) 5 kilograms cut into soy bean-sized cubes; 1000 grams of horseshoe, diced, rinsed and drained for later use.

2. Put diced pork belly and 100 grams of minced ginger, 50 grams of chopped green onion, 80 grams of salt, 50 grams of chicken essence, 30 grams of sugar, 2 eggs, and 100 grams of cornstarch into the pot. Stir well, and add 1000 grams of clean water in three times and beat Work hard, and finally stir in the horseshoe dices to form a lion head each weighing about 200 grams.

3. Put wide water in a pot and boil it to 60℃, put inBring the lion head to a boil over medium heat and remove the floating powder. Turn to low heat to keep the noodle soup as if it is not open. Cover with cabbage leaves and simmer for 2 hours.

4. Wash barley, add water and steam for later use.

cooking process:

1. Take 4 cooked lion heads and put them on the plate.

2. A total of 80 grams of cooked barley, canned corn kernels, diced yam, diced carrots, small fungus and other auxiliary materials, blanch thoroughly in boiling water, remove and drain.

3. Add 500 grams of boiled lion’s head soup to the pot, add 50 grams of cooked pumpkin puree to boil, sprinkle with salt and seasoning with MSG, pour in all the ingredients and boil, pour the rice soup on lion’s head and serve. The key to making

:

1. When making lion's head, the pork must be cut into pieces by hand, so that the taste of the dish is more layered.

2. When cooking the lion head, keep the noodle soup as if it is not open, do not use a high fire, otherwise the lion head will be easily washed away.

Golden pork with black vinegar sauce

This dish fried pork slices first and then burnt them, adding black vinegar, aged vinegar and rock sugar when firing, adding a fruity aroma, which can dissolve the greasy meat slices and make the sour aroma particularly soft, like The taste of sweet and sour short ribs is extremely popular with customers. Z3z

production process:

1. 700 grams of pork belly, cut into large pieces of 9 cm long and 1.5 cm thick, fried in 70% hot oil until the corners are golden, remove them for use.

2. Add 100 grams of rock sugar to the bottom oil of the pot, stir-fry on low heat until it melts, add 2 pieces of bay leaves, 5 grams of cinnamon, and 1 piece of grass fruit, then add the fried pork belly and stir-fry evenly. Cook 10 grams of vinegar. 15 grams of light soy sauce, add water to soak the meat slices, add 5 grams of salt, 15 grams of chicken rice soy sauce, 20 grams of southern milk sauce, and 20 grams of black vinegar. Bring to low heat until delicious, turn to high heat and collect until the color is oily and the soup is thick. It can be served on a plate and served with pancakes, lettuce, spring onions, bitter chrysanthemum and other rolls. Features of

:

has a bright black color and a soft sour fragrance. The key to making

:

pork belly should be frozen first and then changed to a knife. Cut a little thicker, and freeze the pan when frying, so that the meat slices are relatively flat and won't roll. If it is completely defrosted and then fried, the meat slices will be very curled.

cold skewers tripe fragrant

cold skewers are usually filled with spicy red soup and go dishes, but here, vegetable juice is used to mix green pepper sauce, spicy fresh dew, spicy fresh dew, etc. to make salty, fresh and slightly hemp sauce. The taste is fresh and resembles that of drunken crab claws, which is very appetizing.

A Ingredients:

cooked tripe 300g, organic cauliflower 100g, thousand-page tofu 50g, 6 peeled cooked quail eggs.

B Ingredients:

green and red beauty pepper 30 grams each, 20 grams garlic, 5 grams dried red pepper, 10 grams fresh pepper.

C Ingredients:

green pepper 150g, green sweet pepper 300g, celery 300g, fresh ginger 100g, root coriander 100g, bright red millet spicy 30g, fresh red pepper 50g.

D Ingredients:

Knorr green pepper sauce 150g, sugar 40g, spicy fresh dew 100g, spicy fresh dew 100g, chili oil 150g, Yaomaziteng pepper oil 100g, chicken juice 200g, oyster sauce 80g, salt 40 grams, 200 grams of Maggi delicious juice.

production process:

1. Cut the tripe and thousand-page tofu in material A into 2 cm square pieces, and cut broccoli and cauliflower into small flowers. Cut the beauty pepper in ingredient B into circles, and chop the garlic into puree.

2. Put the cut A material into a string with bamboo sticks, boil the pot under water and add salt and monosodium glutamate thoroughly for later use.

3. Put ingredient C into the food processor, add 7500 grams of water to make vegetable water, add ingredient D, stir well and boil to make fresh hemp juice.

4. Put the worn skewers into the container, and pour the boiled juice until the skewers are just gone.

5. Put ingredient B into the hopper, pour a little hot oil to incense, pour it on the skewers, and decorate the coriander section. The key to making

:

1. When the tripe is cooked, do not overcook it, otherwise there will be no chewing.

2. When making vegetable juice, use green pepper and celery as the main ingredients. Don't put too much Hang pepper and Meiren pepper, otherwise the taste is too spicy.

Boneless fish wrapped in rice rolls

, cut off the fish meat, marinate it, and pack it into rice rolls with cordyceps flowers, chives, Chinese sausages, etc. The combination of dishes makes it more edible.It is also more convenient for people to taste, the cooked dishes are soft and delicious, the black bean fragrant is strong, and the taste is superb.

production process:

1. 1 crucian carp (weighing about 800 grams), clean the fish from the lower spine and abdomen, change the knife to about 4 cm in length and the thickness of chopsticks, add appropriate amount of salt and MSG to marinate. 5 minutes. Z3z

fish meat is changed into strips, add salt and monosodium glutamate, and marinate for 5 minutes.

2. Chee Cheong Fun (the noodles steamed with rice milk can be rolled into strips, named after pig intestines) 100 grams, 40 grams of Chinese chives were cut into 4 cm long sections, 30 grams of Chinese sausage were cut into 4 cm long filaments, and 50 grams of Cordyceps flowers were soaked in advance. Cut

rice noodles into sections, spread out

3 on a chopping board. Add 50 grams of black bean sauce into a small bowl, add 15 grams of green and red peppers, and stir well for later use.

4. Take a small section of rice noodles and spread it flat on the cutting board. Put 1 fish stick, 2 sausage shreds, 2 leeks and 1 cordyceps flower on one side. Roll it up and wrap it up. Each dish takes about 20 A rice noodle fish bun.

Place the fish strips, sausage shreds, chive yellow segments, and cordyceps flowers on one side.

rolls up and wraps up to make intestine meal fish buns. Each dish requires 20

5. Spread the fish body without the net meat on the plate Pour in 55 g of black bean sauce prepared in advance, steam for 3 minutes in the steamer, take out the rolled rice noodles and fish buns on both sides, pour 25 g of black bean sauce on the surface, put it in the steamer and continue steaming for 3 minutes, take out the garnish 4 boiled cabbage hearts, sprinkle with chopped green onion, serve.

Soy sauce:

1. Pork ribs sauce, hoisin sauce, barbecued pork sauce, bean paste, and Yangjiang tempeh sauce each 1 kg into a basin and stir evenly.

2. 500 grams of minced garlic, dried onion, and ginger are added to 50% hot oil and fry until golden surface, remove and drain.

3. Put the bottom oil in the pot and heat it to 40% heat, add the fried garlic, dried onion, ginger and stir fry until fragrant, then put the mixed black bean sauce into the pot, saute over low heat until fragrant, add the sauce Soup 1 kg (fry the fish bones in the pot, pour into boiling water, add fresh shrimps and boil together to make a full-flavored base soup, then add light soy sauce and delicious flavor sauce to make it into dark red, slightly salty taste The miso soup, dregs and serve) Dilute slightly, add a little salt, monosodium glutamate, chicken powder to make up the flavor, boil for 5 minutes until fragrant, turn off the heat and let cool and serve.

Noodle Beef Tenderloin

This is a delicious hot dish based on the improvement of "buckwheat noodles". It is also a combination of noodles and meat. The ingredients in this dish are replaced with wide noodles and beef tenderloin. The secret of its flavor lies in the homemade hot and sour sauce and vegetable-flavored ham sauce. The former complements the flavor, the latter enhances the flavor, and the topping is added. The hot oily minced garlic, chili and leeks are delicious!

kitchen equipment center processing flow:

5000g beef tenderloin rinse off the blood water, change the knife into slices, put in a drain basket, rinse gently in water, remove the water with a towel, put it in a basin, add minced garlic 600 grams, 100 grams of spicy crushed millet, 80 grams of salt, 70 grams of monosodium glutamate, 60 grams of soy sauce, and 55 grams of sugar. Grab well, and finally sprinkle with 200 grams of cornstarch and mix well. Serve each 350 grams into a fresh-keeping bag in.

store operation process:

1. 400 grams of wide noodles and 50 grams of enoki mushrooms are placed in boiling water and cooked, removed and cooled, drained, and placed on a plate. Pour in 40 grams of hot and sour sauce and 20 grams of ham juice. Z3z

Lasagna and enoki mushrooms are blanched in boiling water, pour the sauce and mix well, and put on the bottom of the plate.

2. Take a bag of beef slices, put it in boiling water and cook, remove and drain, cover it on the noodles, put the grated peppers on top (the peppers are fried in a net pan until fragrant and crispy, and after being out of the pan, they will be crushed by hand. , This is rubbing pepper) 25 grams, 15 grams of minced garlic, 6 grams of pepper noodles, sprinkle 30 grams of leeks, and 15 grams of hot oil.

hot and sour sauce production: 50 grams of

millet spicy 50 grams plus 35 grams of mineral water, squeeze the juice, pour into a basin, add 250 grams of balsamic vinegar, 120 grams of Maggi umami sauce, steamed fish soy sauce, 100 grams of mineral water, salt 30 20 grams of sugar and 20 grams of sugar, stir well, soak 20 grams of fresh lemon slices, put in the refrigerator to marinate overnight, and filter out the residue.

Vegetable-flavored ham juice production:

pan with 300 grams of salad oil and heat to 50% heat, add 150 grams of garlic cloves and fry on low heat until the surface is golden. When the garlic aroma escapes, add 100 grams of ginger slices and 120 grams of coriander root , 200 grams of shredded onion, 300 grams of Yunnan green millet spicy, 450 grams of parsley leaves, 900 grams of chives leaves, saute over high heat, add 6000 grams of water, add 400 grams of oil residue, hamSimmer 250 grams of slices on medium heat for 20 minutes, add 200 grams of Fortuna oyster sauce, 60 grams of Magixian, 30 grams of salt, 20 grams each of chicken essence and MSG, and mix thoroughly. Drain the residue from the pot and save the juice for use. The ham slices are taken out and chopped, used for frying "Assorted Vermicelli Cabbage".

gluten with pepper and mandarin fish

Raw materials: 600 grams of

mandarin fish, 150 grams of homemade gluten (ie, hand-pulled noodles), 150 grams of shredded onions, and 50 grams of green and red pepper rings.

Seasoning: 35 grams of minced wild pepper, 20 grams of cumin seeds, 30 grams of light soy sauce, 450 grams of thick soup, 35 grams of steamed fish and soy sauce, 10 grams of soy sauce, 10 grams of chicken essence, 15 grams of minced garlic, 15 grams of minced ginger , The amount of salt. Production of

:

1. After the mandarin fish is slaughtered, wash it and put it into a pot to cook (steamed is also possible).

2. Put the bottom oil in the pot, add the minced garlic, minced ginger, minced wild pepper, and cumin to fragrant, add the thick soup, add the light soy sauce, dark soy sauce, salt, and chicken essence to a boil, mix into the sauce and set aside.

3. Take a large saucepan, spread the sauteed shredded onion, put the mandarin fish, put the cooked homemade gluten next to it, and pour the sauce.

4. Stir-fry the green and red pepper rings until fragrant, slightly adjust the bottom taste, spread on the fish, bring the cassette stove to the table and boil, ready to eat.

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