Steamed dumplings with soy sauce
Production:
1. Slaughter and clean the fresh river group, rinse and rinse it with clean water, cut a word knife on both sides of the fish body, put it in a plate and set aside.
2. Wash the peas and black beans with water, put them in a hot oil pan with a small amount of salad oil to fry the fragrance, take them out and drain the oil, and then fry the minced pork in the hot oil pan until crispy and fragrant, and set aside.
3. Mix the fat of chicken fat, lard and fried black bean sauce into a bowl, add fried peas and black bean sauce, fried minced meat, ginger rice, garlic rice, salt, steamed fish soy sauce, fresh sauce, oyster sauce, chicken juice, chicken essence, monosodium glutamate and pepper, mix well, pour it on the fish on the plate, and send it to the cage to steam for 18 minutes, take it out and set aside.
4. Heat a small amount of salad oil in a clean pot, add green and red pepper rings and fry until fragrant, pour it on the steamed fish, and sprinkle some chopped green onions.
Description: The meat of fresh fish is delicate and has no fishy smell, so it only needs to be washed after slaughtering, and there is no need to marinate to remove the fish, but it needs to be cooked in time to avoid the fish from spoiling due to too long time. Peas and tempeh must be washed off the white shell on the surface with clean water and fried in hot oil until fragrant, otherwise it will affect the taste of the finished dish.
Fu Yuan slow stewed champion beef
Ingredients: 600 grams of snowflake beef short ribs.
Excipients: 100 grams of celery, 80 grams of carrots, 80 grams of onions, 50 grams of longan meat.
Seasoning: 10 grams of butter, 10 grams of basil leaves, 5 grams of salt, 15 grams of sugar, 5 grams of dark soy sauce, 10 grams of light soy sauce, 5 grams of cognac.
Production:
1. Remove the outer skin fascia of the beef, and cut it into marijuana cubes;
2. Add half of the celery, carrots, and beef under cold water to the pot, skim off the blood after boiling, and rinse with cold water;
3. Add butter to the pot, fry the beef until golden on all sides, add onion and stir-fry until fragrant, then add celery and carrots, stir-fry together, add seasoning after spraying cognac, bring to a boil over high heat, and simmer over low heat for 1 hour; Remove the onion, celery, add the longan and basil leaves and continue to simmer for 20 minutes;
4. Pick out the other accessories in the pot except beef, turn on high heat to collect the juice, and put it on a plate.
Stir-fried vegetables with fresh golden fungus yam
Ingredients: 150 grams of Yunnan fresh golden fungus.
Excipients: 100 grams of yam, 100 grams of lotus root, 50 grams of sweet beans, 50 grams of bell pepper.
Seasoning: 2 grams of salt, 3 grams of sugar.
Production:
1. Cut the fresh golden fungus into small pieces;
2. Add peanut oil to the pot, add 100 yams, 100 lotus roots, sweet beans and bell peppers and stir-fry together; Add a pinch of salt and sugar to taste.
Face
The idea of this dish comes from the folk of Mianning in Xichang, which is to take the bone-in pig face as the main ingredient, after frying, marinating and other processes, and then put it on a plate and pour it into a dish with hot and sour sauce. The food is fatty but not greasy, glutinous and delicious. This dish is named after the Sichuan opera stunt - "changing face", mainly to increase the fun of dining.
Raw material:
1 pot of bone-in pork face half Sichuan-style brine, chopped green onion, chopped celery, chopped coriander, millet pepper section, dried chili pepper section, minced ginger, salt, monosodium glutamate, balsamic vinegar, soy sauce, fresh soup, red oil, sesame oil, salad oil
Production:
1. Scrape and wash the pig face after burning the skin with fire, boil it in a pot of boiling water and remove it, then smear a little soy sauce on the surface of the meat skin while it is hot, fry it in an oil pan for color, and then put it in a brine pot until it is soft and cooked.
2. When the dish is served, take the marinated pork face and fry it in a hot oil pan for a while, and then put it in the nest plate. In addition, take the net pot and put oil, add millet pepper section, dry chili section, ginger and stir-fry until fragrant, mix into the fresh soup and boil, add salt, monosodium glutamate and balsamic vinegar to make a hot and sour taste, pour a little red oil and sesame oil, pour it into the nest plate, and finally sprinkle chopped coriander, chopped celery and green onion into a vegetable.
Tofu Mud Feng
Raw material:
600 grams of loach, 500 grams of tofu, 50 grams of lard residue, 10 grams of ginger slices, 20 grams of garlic cloves, 10 grams of pickled ginger slices, 15 grams of pickled pepper sections, 20 grams of shredded sauerkraut, 10 grams of Pixian bean paste, 30 grams of coarse chili noodles, 5 grams of pepper noodles, 20 grams of chopped toon sprouts, 30 grams of chopped Huoxiang, 10 grams of chopped coriander, salt, monosodium glutamate, chicken essence, pepper, soy sauce, wet starch, fresh soup, cooked vegetable oil
Production:
1. The loaches are slaughtered one by one. Cut the tofu into strips, put it in a pot of boiling water with salt and cook for a while, remove and drain and set aside.
2. Put cooked vegetable oil in the pot and heat it, first add shredded sauerkraut, old ginger slices, pickled ginger slices, pickled pepper sections and garlic cloves and stir-fry until fragrant, and then fry Pixian bean paste to make it red. Mix with fresh soup, put in loaches and tofu strips and cook slightly after boiling, add salt, monosodium glutamate, chicken essence, soy sauce and pepper, use wet starch to thicken the sauce, pour it into the nest plate, and then sprinkle with coarse chili noodles.
3. Put cooked vegetable oil and lard residue in the net pot, when it is hot, pour it on the pepper noodles to stimulate the fragrance, and then sprinkle in the toon sprouts, coriander pieces, Huoxiang noodles and pepper noodles in turn, and then serve (see Figure 1~3).
Description: The reason why tofu loach is popular with guests lies in the following aspects: the first is that the surface of the layer of hot oil drenched pepper noodles, when served on the table, it is fragrant all the way, which plays a "fragrant" effect, this fragrance has both the spicy pepper stimulated by hot oil, and the fat aroma of lard residue. The second is the crushed herbs, crushed tsubaki sprouts and chopped coriander sprinkled on the surface, which can not only remove the fishy pressure, but also add a strange fragrance, and feel refreshed after eating.