Crucian carp soup roasted tofu flower clams
raw material:
Crucian carp 500 g, flower clams 50 g, net luohan shoots to taste, north tofu 400 g, cooked red kidney beans to taste, bone broth 800 g, ginger slices 50 g, green onion to taste, thyme 3 g, salt to taste.
make:
1. Soak the clams in water until they spit sand cleanly; slaughter the crucian carp to clean up, flush the water to remove blood;
Break the northern tofu into small pieces by hand;
2, put the pot on the fire, into the oil to heat, under the crucian carp fry until both sides are golden brown, add ginger slices, bone broth, high heat until the soup is milky white, fish out the fish bones, put in the tofu pieces, simmer for 20 minutes, add salt to taste, add flower clams, Luohan shoots stew for 5 minutes, sprinkle green onions, cooked red kidney beans, out of the pot yard plate, garnish with thyme can be.
Chicken soup crispy meat stewed green beans
1. Peel 300 grams of pork belly washed and drained, cut into strips, add 3 grams of pepper, 4 grams of salt, 5 grams of cooking wine, 10 grams of green onion and ginger water, and keep scratching and mixing to make the meat strips taste good.
2. Add 1 beaten whole egg to the marinated three-line pork belly, 10 grams of corn flour and sweet potato flour and grasp well.
3. The meat strips are grasped and the powder paste is put into 60% of the hot oil, first low heat and then high heat to fry until golden brown and mature, and then fish out the oil control.
4, 5 chickens (weighing about 2.5 kg / piece), chicken rack 17.5 kg, pork stick bone 5 kg after pouring water into the soup bucket, add 50 kg of water, boil on high heat and hang on low heat for 1.5 hours, fish out the old chicken, take the meat and chop it into pieces, used to make cold mix chicken, throw the chicken rack back into the pot, continue to hang on low heat for 3 hours, then turn the heat to rush for 70 minutes, beat off the slag.
5, the pot into the chicken broth 1 kg, under the crispy meat 350 grams, green beans, carrots each 80 grams cooked for 3-5 minutes, adjust the salt 5 grams, chicken essence, MONOS glutamate 4 grams each turned well, divided into two times into the water starch 5 grams each, until the soup is slightly thicker can be put on the pot plate.
Blue Lotus
Blueberry fruit paste, dried snow lotus seeds, lotus seeds, mascarbuni cheese, sugar, lemon juice, light cream.
1, the lotus seeds steamed, beaten into a puree, filtered, set aside; the dried snow lotus seeds with water boiled, beaten into a puree, made into snow lotus seed puree, set aside;
2, the blueberry fruit minced with sugar boiled over low heat, add lotus seed puree, snow lotus seed puree stir well, cool, add mascarboni cheese, lemon juice mix well, add light cream mix well, refrigerate can be.
Comments: Made with lotus seeds, a seasonal ingredient in summer, the fragrance of lotus seeds and blueberries naturally blends, with a smooth taste and a suitable sweetness.
Inch golden potato balls
Pork crispy bones 300 g, local potatoes 200 g, Nestlé 1, celery segment 20 g, spicy crispy 80 g, chili sauce 20 g, salt 2 g, monosodium glutamate 1 g, pepper noodles 1 g, cumin 2 g, soy sauce 8 g, brandy 5 g, starch 50 g, pepper oil 2 g.
1, wash the pork crispy bones, chop into small pieces, add brandy, salt, pepper noodles, soy sauce, starch yard taste and set aside;
2, peel the potatoes, steam until cooked soft, cool and then grasp the mashed potatoes by hand, add salt, starch and mix well, knead into balls of the same size, fry in 60% hot oil until the surface is golden brown, drain the oil;
3, soak the crispy bones into the oil until crispy, drain the oil; leave a little bottom oil in the pot to heat, add spicy crisp, chili sauce, cumin slightly stir-fry, add crispy bones, potato balls, celery segments stir-fry, add salt, MSG seasoning, drizzle pepper oil, plate can be.
Comments: Spicy and strong, crispy and dregs, wine and dishes.
Hibiscus fillet
100 grams of white fish meat, 150 grams of straw grass, ham foam, horseshoe onion, 3 egg whites, 10 grams of salt, starch, onion ginger juice, cooking wine, clear chicken soup.
1. Stir-fry the grass with salt and put it on the plate for later;
2, the white fish meat with a knife to stab, chop into fish, add onion ginger juice, cooking wine, salt stir vigorously, add the beaten egg white mix well, refrigerate for 2 hours, dig into a willow leaf shape with a small spoon, raise it in hot oil at 80 ° C, fish out the drainage oil, soak it in hot chicken soup for 10 minutes, drain it; leave the bottom oil in the pot, sauté the horseshoe shallots, add a little clear chicken soup, salt seasoning, add fish fillets, drizzle the oil after hooking, out of the pot yard plate, sprinkle the minced ham.
Alpine rolls
Rolled vegetables (a kind of mountain wild vegetable in Jiuzhaigou) 100 grams, shredded onion, chopped millet pepper, salt, chicken powder, white soy sauce, garlic paste, white vinegar, sugar water, shallot oil, sesame oil to taste
1. Thaw the rolls and vegetables with a knife, blanch them in a pot of boiling water with a bottom flavor, drain them and set aside.
2. Add salt, chicken powder, white soy sauce, garlic paste, white vinegar, sugar water, pour in an appropriate amount of green onion oil, sesame oil, add shredded onion, millet pepper crushed, mix well and then use a mold to shape, add a little decoration when plated, you can.
White-burned denim bones
Cowboy bone, fresh papaya juice, shredded onion, white shredded shallot, shredded red pepper, millet spicy, coriander leaves, homemade sauce, sprite, salt, chicken essence.
make
1, cut the cowboy bone into 1 cm thick slices, rinse the water to remove the blood stain, wash, add fresh papaya juice, sprite, salt, chicken essence marinate for 12 hours, rinse the water;
2: Heat the oil on the fire, add cowboy bones, shredded onion, millet spicy stir-fry, cook in homemade sauce for 3 minutes, fish out, put it into the decorated dish, add green onion white shreds, red pepper shreds, drizzle a little hot oil, garnish with coriander leaves.
Chrysanthemum kudzu rice fish soup
Net mud carp, gexian rice, flower gum silk, water melon silk, horseshoe silk, cloud ear silk, tangerine peel silk, ginger shredded, edible chrysanthemum petals, chives, porridge water, fried thin crisp, salt, sugar, pepper, sesame oil.
1, put the net mud carp into oil and fry until fragrant, remove the bone to take the meat, and cut the fish into small pieces;
2, boil the fish bones into fish soup, add porridge water to boil, in turn add ginger shredded, horseshoe silk, ge xian rice, flower glue shredded, fish meat grains, cloud ear shreds, water melon shreds, tangerine peel shreds, add salt to taste, sprinkle pepper, sesame oil and mix well, put in the fried thin and crispy, garnish chrysanthemum petals, chives can be.
Comments
This is a simple dish suitable for cooking in a cassette oven, allowing diners to experience the joy of traditional cooking. Gexian rice is produced in the middle of summer, with a refreshing taste, delicious soup and full of ingredients.