mustard tofu shreds
Ingredients: 200g old tofu, 5g shredded green onions, 10g garlic, 320ml mustard oil, 10ml vinegar, 350g red oil chili html, 5g pepper noodles, 2g MSG, 2g chicken essence , 10 grams of seafood sauce, 5 ml of spicy fresh dew, appropriate amount of salad oil
Preparation method:
Stir-fried soaked cowpeas Cowboy ribs
Preparation method:
and flavorful. Sprinkled with fragrant dried chili peppers, it makes people salivate.
beans and stir-fry them dry.
3. Add butter to a clean pan, add ginger and garlic slices and saute until fragrant, then add dried chili shreds, stir-fry until fragrant, add dried cowpeas and cowboy bones and stir-fry together, add black pepper particles, monosodium glutamate, white sugar, Maggi fresh soy sauce, Cooking wine, stir-fry over high heat until fragrant, then pour in peppercorn oil and sesame oil, and serve.
Spicy Clawed Winged Frog ( days for gold)
Ingredients: 400g clean bullfrog, 7 clean chicken feet, 7 clean duck wings, 8 kelp segments, 100g cucumber strips, 100g konjac chunks, 100g ginger slices, 10g garlic, 10g celery section 20 grams of dried chili pepper, 5 grams of dried Sichuan peppercorns, 3 grams of chicken essence, 5 grams of MSG, 5 grams of spicy fresh dew, 8 ml of white sugar, 1 gram of pepper noodles, 1 gram of homemade spicy base, Sichuan style brine, and vegetable oil.
Preparation method:
sea cucumberidoudou
Ingredients: 250 grams of sea cucumber skin, 100 grams of dried soybeans, 15 grams of ginger, 15 grams of garlic, 10 grams of ginger slices, 10 grams of green onion slices, 20 grams of soaked wild sansho pepper, soaked red millet pepper 20 grams of green pepper rings, 1 gram of sugar, 1 gram of pepper, 500 ml of fresh soup, 20 ml of spicy fresh dew, 20 g of oyster sauce, 20 ml of cane pepper oil, 20 ml of green onion oil, 30 g of chicken fat , corn starch, salt, monosodium glutamate, chicken essence, chicken juice, and salad oil in appropriate amounts
Preparation method:
3. Heat the chicken oil in a clean pan, add sliced ginger and green onions, stir-fry until fragrant, pour in fresh soup, add diced sea cucumbers, then add oyster sauce, chicken juice, white sugar and pepper, stir to taste, pour out and pat dry with a clean towel Moisture, coated with a little cornstarch, then put into 50% hot oil pan and fry briefly, pour out and drain the oil and set aside.
4. Heat the chicken oil in a clean pan, add the ginger, garlic, soaked wild peppercorns, and soaked red millet peppercorns and stir-fry until fragrant, then add soybeans, diced sea cucumbers, oyster sauce, and green pepper rings, stir-fry, and stir-fry Thin the gravy, pour in the spicy fresh dew, cane pepper oil, and scallion oil and stir-fry evenly, remove from the pan and place on a plate, garnish slightly and serve.
Old marinated pecans
Ingredients: 20 pecans 1 pot of spicy brine 1 pot of small yellow pepper section
Preparation method:
Abalone Golden Chicken
Use sea cucumber, abalone, fish maw , etc. to increase the added value of the fish head. The taste is rich and the presentation is grand. This type of combination was once popular in high-end restaurants, and "Shunxinlou" focuses on the mass banquet market. , also caught this ride, choosing a more popular grass chicken and 10 fresh small abalones per catty, simmering them in batches in advance, then putting them into large clay pots according to portions before serving, heating them thoroughly before serving Quick, delicious and practical.
Produced by:
3. Take out the stewed chicken and abalone, place them in a tray, seal them with plastic wrap and let them cool for later use. Drain the original soup and pour it into a crisper, let it cool and set aside.
4. Place a layer of shredded raw onions on the bottom of the casserole. Heat a clean pot with an appropriate amount of rapeseed oil, add 10 grams of green onions, 10 grams of garlic cloves, and 5 grams of ginger slices and stir-fry until fragrant. Pour into a casserole, cover with a bamboo grate and set aside.
5. Put the simmered golden chicken into the steamer to reheat, take it out and place it in the casserole prepared in step 1. Heat a clean pot, pour 600 grams of the original soup into the boil, put 8 simmered abalones back into the heat, pour a little water starch to thicken the soup, scoop out the abalones and place them on the back of the chicken, pour in the original soup, and garnish with coriander on the side of the plate Appropriate amount, cover with bottom heat and serve.
Lantern Chicken
Production:
3. Heat 15 grams of salad oil in the pot until it is 50% hot. Add 10 grams of Pixian red oil bean paste and stir-fry over low heat until fragrant. When the oil turns red, take out the bean paste and add 80 grams of red lantern chili peppers and stir-fry over low heat until fragrant. Add 5 grams of salt, add 40 grams of chicken stock and bring to a boil over medium heat, thicken the glass of gravy, turn off the heat and pour it over the chicken. Garnish the plate with " " "Lantern" is ready to go.