Every autumn and winter season, warm containers such as clay pots, pots, stone pots, and large iron pots will be dispatched one after another, and there is also a saying in the catering industry-"One hot is worth three fresh". It is the importance of the temperature of the dishes on the flavor. And in cold weather, people also prefer some strong flavor dishes.
The weather has become colder now. Here, we bring you several hot-selling warm dishes for your reference.
flame green pepper chicken
green pepper chicken everyone eats a lot, but there are not many green pepper chickens that have to be burnt before serving. This is mainly for the purpose of setting off the atmosphere of the table and guiding guests to take pictures and share. Production of
:
1. Chop the black-bone chicken into 2 cm square pieces, add Mega Soy Sauce, cooking wine and pepper, mix well, marinate for later use.
2. Put the salad oil in the pot and heat it to 50% hot, add the chicken pieces and remove them. When the oil temperature rises to 70% hot, deep fry the surface hard and remove the oil; then add the mushrooms Fry the slices to remove the moisture, pour out the oil and set aside.
3. Put cooked vegetable oil in the pot and heat to 50% heat, add ginger rice, garlic cloves (slapped), dried green pepper and millet pepper and stir fry until fragrant, then add green pepper, black chicken and shiitake mushroom slices, stir well, add in between Season chicken essence, monosodium glutamate and Chinese pepper oil, scoop it on aluminum foil, wrap it and place it on a hot iron plate.
4. After the iron plate is served on the table, pour in high-quality liquor and light it. After the flame goes out, uncover the aluminum foil for consumption.
beer silky chicken
production:
1. After removing the large bones of the net silky chicken, chop it into thumb-sized pieces.
2. Put vegetable oil in the pot to heat, add ginger, garlic, black-bone chicken and salt until fragrant, cook in white wine and add soy sauce, oyster sauce and light soy sauce, stir-fry and add beer, put Adjust the flavor with chicken essence, monosodium glutamate, pepper and a little vinegar. Cook until the chicken is just cooked, then sprinkle into the green and red pepper section, cook in the steamed fish soy sauce, change the high heat to harvest the juice and thicken the thick gorgon, put it out of the pot and fill it with onions The silk clay pot is served with an open stove.
Secret old duck
Production:
1. After curing the old duck, chop it into pieces, add light soy sauce, oyster sauce, salt, chicken essence and monosodium glutamate for 20 minutes, then put it in a frying pan and fry until golden color, pour it out and drain oil.
2. Leave the bottom oil in the pot, add ginger slices, star anise, cinnamon, bean paste, spicy girl sauce and spicy sauce to fry until fragrant, pour the duck pieces and stir well, add beer, dried chili, salt and monosodium glutamate to adjust the taste, and cook. Open the pot and pour it into the pressure cooker, press for 12 minutes after SAIC, then reduce the pressure and take it out, pick out the spices and dried chili knots.
3. When serving, scoop the pressed duck pieces into a wok, add green peppers and stir fry together, put the wok into a dry pan lined with winter melon slices, and serve on the open stove for guests to eat while heating .
Laotan salted vegetable fish head
This dish uses salted vegetable to enhance the taste, and the way of cooking in hall can not only relieve the pressure of meal, but also make the consumer experience better.
Ingredients:
silver carp head 1250g, salted cabbage 500g, ginger, garlic, soaked minced millet pepper, soaked wild mountain pepper, minced fresh millet, dried green pepper, dried red pepper, sliced ginger, spring onion A little each.
Seasoning: 400ml
fresh soup, salt, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, lard, chicken oil, rapeseed oil, each amount. Production of
:
1. Soak the salted vegetables 6 hours in advance, remove the squeezed water, and cut into coarse grains for later use.
2. Cut the fish head in half, add ginger slices, spring onion, salt, pepper, and cooking wine to the napan to taste. After marinating, spread it in a pot with heating function.
3. Put rapeseed oil in the pot, add lard and chicken fat after refining, add salted vegetable, ginger, garlic, soaked minced millet pepper, soaked wild mountain pepper, minced fresh millet, dried green pepper, dry Red pepper, stir fragrant, mix with appropriate amount of fresh soup, add monosodium glutamate and chicken essence, scoop into a pot with fish heads, serve on the table and cook for 15 minutes, then open the lid and eat.
hanging pot flat mouth
Ingredients: 1
pure land duck (weight 1500g), konjac 160g, kelp 140g, ginger 100Grams, 150 grams of Erjingtiao green chili, 80 grams of dried chili, pickled radish, pickled pepper, pickled ginger, pickled garlic each.
Seasoning:
five-spice powder, hot pot base, sweet noodle sauce, bean paste, monosodium glutamate, fresh soup, rapeseed oil. Production of
:
1. Cut the soil duck into strips and place in a basin; cut the konjac into slices of the same thickness; cut the soaked kelp into slices, soak the radish into pieces; change the ginger into two thick shreds; Cut the pickled pepper into sections with a knife; cut the pickled ginger into small pieces and set aside.
2. Scoop vegetable oil into the pot and cook until 60% hot, add the duck pieces and stir-fry until they are broken, add shredded ginger, pickled pepper knots, pickled garlic, pickled ginger cubes, pickled radish cubes, and dried chili knots, stir fry, add Stir-fry the five-spice powder and bean paste until fragrant, then add the sweet noodle sauce and hot pot base ingredients to fry for color, mix with appropriate amount of fresh soup, turn to low heat and simmer slowly, add a little MSG in the meantime.
3. When the duck pieces in the pot are about to be simmered, add water to a boil in another pot, add the konjac slices and kelp slices to cook, pick up and drain, and place them in the hanging pot.
4. Put the two green pepper knots in the pot of simmering duck pieces, and cook until the duck pieces are soft and cooked, scoop the pot into a hanging pot with bottom material, cover the pot and serve it on the table stove There is a charcoal fire, and it can be eaten after heating slightly.
Hanging pot palm crown
This dish of hanging pot chicken is evolved from the sour and spicy chicken in Dazhou, Sichuan. The finished dish has a complex taste, with a bit of aftertaste in the sour fragrance, and a local one is specially added to the dish. Special noodles-fried noodles, unique.
Raw materials:
pure chicken meat, 1250 grams, fried noodles 500 grams, pickled pepper section, pickled pepper, sour radish, wild mountain pepper section, garlic, pickled ginger, konjac, green bamboo shoots, green onions Section and a little pepper each.
seasoning:
monosodium glutamate, fresh soup, vegetable oil.
Production:
1. Put vegetable oil in the pot and heat up to 60% heat, add the chicken pieces and stir-fry until they are broken, add soaked garlic, pickled peppers, pickled peppers, pickled ginger, wild sansho, pickled radish, and Chinese pepper. Fragrant, mix with appropriate amount of fresh soup, and simmer until the chicken is soft and cooked.
2. In another pot, add clean water to boil, add the konjac cubes and green bamboo shoots to cook, then add the fried noodles to the bottom of the pan.
3. Add monosodium glutamate and sprinkle some scallions into the pot for cooking chicken, pick up the pot and put it in the hanging pot, then serve.
Steamed fish head with raw bake powder
Production:
1. Kill and cure the silver carp, cut off the fish head, cut it in half, and then cut it into pieces.
2. Prepare the onion cubes, ginger cubes, garlic, self-prepared steamed meat powder and other auxiliary materials, and then put salt, pepper cubes, ginger cubes, shallots, coriander, onion cubes and cooking wine into the basin, and add the fish head cubes to mix Evenly, pickle for half an hour.
3. Remove the fish head block and drain, add finely chopped green pepper, perfume fish material, oyster sauce and steamed meat powder soaked in boiling water, mix well and set aside.
4. Heat the casserole on a casserole stove, add lard and chicken fat to boil, add onion, garlic and ginger to fry until fragrant, then add the well-mixed fish head, cover with medium heat and bake 15 Minutes until the fish is cooked, sprinkle some green onion, coriander and green pepper on the table, serve.
key:
1. Use your own steamed meat powder, that is, rice noodles mixed with spices and chili noodles.
2. The rice noodles should be soaked in boiling water, the purpose is to shorten the later processing time.
3. Adding perfume fish material can remove fishy, enhance fragrance and taste.
4. When raw and bake, pay attention to the heat. First, heat the casserole with high heat, sauté the ingredients, and then change the medium heat to raw and bake the fish head until delicious.
Hanging pot with skin yellow beef
Production:
1. Cut the skin yellow beef into pieces, put it in a boiling pot with ginger onions and cooking wine, boil it out, drain it out, and set aside; after peeling the white radish, Cut into large pieces.
2. Put cooked vegetable oil and butter in a net pot to heat, add dried chili section, pepper, ginger, garlic clove, green onion section, Pixian watercress, glutinous rice pepper and spice powder to fry well. Mix it with fresh soup and bring it to a boil. Add beef cubes with skin, add salt, cooking wine, chicken essence, monosodium glutamate, sugar, sugar color and pepper.
3. Turn to low heat and simmer until softWhen it is cooked and delicious, add the white radish pieces and burn them for a good taste, put them in a hanging pot, sprinkle with coriander, and serve on the table.
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