dried tangerine peel
production:
1, first take the dried white fragrant soak in clear water, change the knife into a triangular piece, and then fry it in a hot oil pan until the moisture is slightly dry, pour out and drain the oil.
2. Put an appropriate amount of oil on the heat, add the shallot, ginger, dried chili and pepper to fry until fragrant, mix in an appropriate amount of water and bring to a boil, add dried tangerine peel, dried white incense, salt and thirteen incense, wait until harvest When it tastes delicious and the juice is dry, pour a little red oil on it, let it cool and serve on a plate, and put fresh orange cubes on it.
pepper beef
production:
1, boil the beef shank in a pot of boiling water, then add it to the white brine pot to cook, cut into 1.5 cm size dices after the pot, and then put it in the hot oil pot for a little fry , Pour out to drain oil.
2. Put the oil in the pot and heat up, add sliced ginger, spring onion, fresh pepper, dried pepper, star anise, serrata and bay leaves and sauté until fragrant. After mixing in the right amount of water and white brine, add the diced beef. When the sauce in the pot is dry, let the pot cool and serve.
Arctic mussel
with pepper:
1. Take the mussel and make it clean. After changing the knife into small pieces, boil the water in a boiling water pot, remove it and let it cool; cut the celery into small pieces.
2. Put the clam and celery together into the bowl, add the pepper and sesame paste, salt, spicy fresh dew, MSG, Meijixian, sesame oil and pepper oil, mix into the pepper and sesame flavor, decorate with some fresh peppers after serving. Put dry ice on the bottom, pour in hot water after serving to stimulate the dry ice to give off a chill, and serve.
ice ball snail slices
production:
1, slice the large snail head, cut the mustard heart into small pieces, put them into a boiling water pot, boil them off, and remove them with ice water for half an hour.
2. Adjust the red millet pepper festival, fresh pepper, spring onion festival, garlic slices, salt, fresh dew, spicy fresh dew, monosodium glutamate, pepper oil and sesame oil into fresh spicy sauce.
3. Put the snails and mustard greens into a bowl, add the spicy sauce and soak for 20 minutes, then put them out in the bowl, then cover with crystal balls, and serve.
delicious memories
production:
1, put the beef heart, beef tongue and tripe into a Sichuan-flavored brine pot and marinate them, take them out and cut them into slices, add chili powder, pepper powder, pepper oil and red oil to mix into a spicy flavor. Then neatly fill the small bowl.
2. Put the second-cut pork meat in a basin with appropriate amount of water, spices and ginger onions, steam it in the basket, take it out, let it cool, and cut it into large slices. Each slice is wrapped with green bamboo shoots and carrots. Put the parsley leaves into a small bowl, and drizzle with garlic paste, salt, sugar, soy sauce, monosodium glutamate and red oil.
3. Cut the white jelly into strips, put it into a small bowl, and pour the tempeh sauce made with Laoganma tempeh, spicy sauce and garlic.
4. Finally, assemble the three small bowls on the wooden base, sprinkle with chopped green onion and coriander, and serve.
taste hand-teared rabbit
production:
1, select a clean baby rabbit weighing about 1 kg, rinse the blood and put it in a pot of water with spices and ginger onions, cook it, remove the bone, and then tear it into strips. use.
2. Put the rabbit shreds, chopped green peppers and red millet pepper rings together, add salt, monosodium glutamate, chicken powder, oyster sauce, chicken sauce, vinegar, vine pepper oil and scallion oil, mix well and put on a plate.
Apple Miso Spinach
Production:
1. Put the fresh spinach in a pot of boiling water with oil and salt, blanch the raw and remove it, squeeze out the moisture and wrap it in sushi roll wrap, and put it in the refrigerator for 2 hours to set it. .
2. Take apple diced, vinegar, miso, etc. to make salad dressing.
3. When taking the dishes, take out the spinach sushi rolls and change them into small sections. After placing them neatly on the plate, pour salad dressing and garnish with raisins, etc., and serve.
Baoxiang Tea Tree Mushroom
Production:
1, cut off both ends of the fresh tea tree mushroom, take the middle section and tear it into filaments, boil it in water, put it in a 50% hot oil pan, and fry it until it is dry and fragrant and golden in color. Pour out and drain the oil for later use.
2. Marinate the abalone baby in oil marinade, remove it and cut into filaments for later use.
3. Put tea tree mushroom shreds, abalone shreds, red pepper shreds, yellow pepper shreds and coriander into the bowl, add salt, monosodium glutamate, chicken essence, sugar, chili oil and pepper oil, mix well, and serve.
