Dry pot firewood incense dry
Raw material:
400 grams of high-quality smoked dried incense, 20 grams of smoked bacon.
Seasoning:
2 grams of salt, 1 gram of monosodium glutamate, 2 grams of soybean soy sauce, 5 grams of Sichuan bean paste, 3 grams of minced ginger and minced garlic, 2 grams of garlic, 15 grams of fresh red pepper, 5 grams of dried chili pepper, 20 grams of tea oil, 300 grams of broth.
Recipe for the finest dried incense:
200 grams of salt and 1 kg of water are mixed into brine; 5 kg of white tofu cut into large pieces 4 cm long, 6 cm wide and 3 cm thick, soak in salted water for about 3 hours until completely flavored, remove the dry water, put it in a ventilated place to dry it for a day, and smoke it directly over low heat for more than 5 hours with firewood (a mixture of millet and sawdust from Hunan that does not produce rice).
Recipe for smoked bacon:
5 kg of pork belly with skin is removed and washed, 100 grams of salt, 25 grams of thirteen spices, 50 grams of green onions, 30 grams of ginger (crushed), 100 grams of Huzhi wine, marinated for 1 day, smoked directly over low fire with firewood for more than 10 hours, until the surface is yellow-brown.
Directions:
1. Dry wash and cut into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.5 cm, and a slice of bacon with a length of 4 cm, a width of 6 cm and a thickness of 0.2 cm.
2. Put tea oil in the pot, put in Sichuan bean paste, soybean soy sauce, minced ginger, dried chili pepper and garlic when it is hot, stir-fry it until it is hot, add smoked bacon and fragrant dry and stir-fry over low heat, add stock and salt and simmer for 5 minutes, sprinkle monosodium glutamate out of the pot and put it into the dry pot, sprinkle garlic and fresh red pepper to decorate.
Rice with fish gelatin sauce
Raw material:
1250g-1500g of original aquatic fish, 5 grams of green pepper slices, 3 grams of garlic slices, and 25 grams of ginger.
Seasoning:
20 grams of homemade soy sauce, 5 grams of chicken juice, 15 grams of light soy sauce, 5 grams of spicy girls, 10 grams of Fortuna oyster sauce, 20 grams of homemade red oil, 100 grams of tea oil, 8 grams of pepper, 5 grams of salt, 1500 grams of homemade soup.
Production:
1. Slaughter and wash the water fish, remove the internal organs and chop them into pieces;
2. Heat the pot and put the tea oil, stir-fry the ginger until fragrant, and then stir-fry it with the water fish until the water is dry, and add the liquor;
3. Add the water fish out of the pot to the seasoning and simmer, and then filter out the particles in the soup;
4. Serve a bowl of rice per person, and pour the glue juice of the water fish on the rice and mix well with the rice during the meal.
Secret bubble shrimp
Peculiarity:
Prawns have a strong milky flavor.
Raw material:
400 grams of prawns, 100 grams of shallots.
Seasoning:
2 grams of salt, 60 grams of replica milk milk, 5 grams of pepper, 3 grams of chicken powder, 3 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of compound oil, 1 piece of tin foil.
Production:
1. Draw a knife from the back of the prawns and remove the sand line; Wash the shallots and cut them into 3 cm long pieces.
2. Marinate the prawns with salt, replica milk, chicken powder, monosodium glutamate, cooking wine, and pepper for 10 minutes.
3. Spread the tin foil on the iron plate, put the shallots, drizzle with compound oil, then put the pickled prawns, fold the tin foil into a fan shape, and roll the edge to compact.
4. Burn the iron plate and the tin ladle over medium heat until it begins to expand, then turn it to low heat and burn until the tin ladle expands into a large bubble (heating for a total of 8 minutes).
5. Use a knife to cut the bubbles and serve.
Remark:
Replica of the production of Nan Milk:
Put 150 grams of southern milk, 10 grams of peanut butter, 10 grams of sesame paste, 20 grams of tomato juice, 10 grams of hoisin sauce, 5 grams of Maggi fresh soy sauce, and 10 grams of monosodium glutamate into a bowl and steam for 10 minutes.