Crispy pork pea soup with dregs
Raw material:
250 grams of fresh peas, 100 grams of crispy pork strips, 50 grams of gourd juice, 50 grams of diced tomatoes, ginger rice, garlic, chopped green onions, salt, monosodium glutamate, chicken essence, water starch, thick soup, and chemical lard
Production:
1. Wash the fresh peas, put them in a pot of boiling water with salt and cook them, take them out and drain the water, and put them at the bottom of the soup pot. Cut the crispy strips into pieces.
2. Heat the lard in the pot, stir-fry the ginger rice, garlic and diced tomatoes until fragrant, mix in the thick soup and boil the gourd juice, add salt, monosodium glutamate and chicken essence to taste, thicken with water starch, put it out of the pot and put it into a soup pot with cooked peas, sprinkle some crispy meat particles and chopped green onions, and it is ready.
Ginger shrimp playing with frogs
Raw material:
600 grams of bullfrog, 150 grams of Jiwei shrimp, 300 grams of shredded ginger, 200 grams of millet pepper, 30 grams of chopped pickled pepper, 20 grams of ginger rice, 20 grams of garlic, 10 grams of kaempfera powder, 13 grams of salt, 2 grams of sugar, chili pepper grains of Qingerjingtiao, chicken essence, monosodium glutamate, corn starch, fresh soup, and edible oil
Production:
1. Treat the bullfrog, cut it in half, mix it evenly with 3 grams of salt and an appropriate amount of monosodium glutamate and cornstarch, and then put it into the oil pan that is burned until it is 40% hot, and slide it until it is medium-cooked, pour out and drain the oil. In addition, the base shrimp is shelled and the shrimp line is removed.
2. Heat oil in a clean pot, add chopped pickled peppers, ginger rice, garlic, shredded ginger, and half of the millet pepper section to fry until fragrant, mix in an appropriate amount of water, add the remaining shredded ginger and millet pepper sections, and then add the kaempfer powder, the remaining salt, monosodium glutamate and chicken essence, change to low heat after boiling, add frog pieces, Jiwei shrimp, simmer for 5 minutes on low heat, add green two vitex chili pepper grains, continue to simmer over low heat for 2 minutes, and serve on the plate.
Stir-fried rice cake with pickled cabbage
Raw material:
150 grams of rice cake, 40 grams of pickled cabbage, 80 grams of shredded pork belly, 20 grams of shredded green and red peppers, salt, sugar, chicken essence, monosodium glutamate, pepper, and salad oil
Production:
1. Wash the rice cake and cut it into 0.3 cm thick slices, put it in a frying pan with a small amount of grease and fry it on both sides until fragrant, then scoop it out and set aside.
2. Heat the oil in the clean pot, add the shredded pork belly and stir-fry the oil, add the cabbage and stir-fry until fragrant, fry the fried rice cakes, green and red pepper shreds, and add salt, sugar, chicken essence, monosodium glutamate, pepper and stir-fry evenly to taste.
Healthy seasonal freshness
Raw material:
200 grams of peeled fresh chestnuts, 400 grams of lotus root, 300 grams of sweet corn, 15 grams of ginger slices, 20 grams of green onions, shredded green onions, salt, oyster sauce, Yipin fresh soy sauce, dark soy sauce of straw mushrooms, red yeast rice water, sugar, chicken essence, monosodium glutamate, chicken juice, and soup stock
Production:
1. Peel and clean the lotus root, and change the knife into a large hob block; Once the sweet corn is cleaned, cut into small pieces.
2. Put the pressure cooker on the heat, mix in the broth, add the lotus root pieces, ginger slices, and green onion sections, cover and burn until steam, press for about 30 minutes, then press the chestnuts for about 5 minutes, pour in the sweet corn, add salt, oyster sauce, Yipin fresh soy sauce, straw mushroom dark soy sauce, red yeast rice water, sugar, chicken essence, monosodium glutamate, chicken juice, and cook over low heat until the sweet corn is ripe and flavorful and the juice is thick, put it into the hot stone pot, sprinkle some shredded green onions, and it is ready.
Oily abalone
Raw material:
8 fresh abalone, 5 fresh abalone, 150 grams of fresh squid, 200 grams of bamboo shoots, 20 grams of Qin pepper chili noodles, 10 grams of chopped green onion, 10 grams of minced ginger, minced garlic, 20 ml of rapeseed oil, stock, salt, Donggu soy sauce, vinegar, monosodium glutamate, and chicken powder
Production:
1. Fresh abalone is cleaned into slices, and the fresh squid is cut into pieces after the cross knife, and the boiling water is cooked; Combine salt, monosodium glutamate, donggu soy sauce, chicken powder, and vinegar into a sauce; Slice fresh bamboo shoots.
2. Put the bamboo shoots into the broth and simmer until the flavor is absorbed, remove and put on the bottom of the plate, and then neatly arrange the abalone slices and squid slices.
3. Add the sauce to the plate and sprinkle with chili flakes, chopped green onions, minced ginger and minced garlic. Heat rapeseed oil in a clean pot and pour over the abalone fillets on the plate.
Encounter in the countryside
Raw material:
300 grams of lotus root, 20 grams of diced roast duck (Sichuan-style roast duck), 300 grams of glutinous rice, appropriate amount of salt, peppercorn noodles, and salad oil
Production:
1. Cut the lotus root into 20 slices of uniform thickness. In addition, steam the glutinous rice and mix well with the diced roast duck, salt and peppercorn noodles.
2. Stick a little mixed glutinous rice on the lotus root slices, and then put every two slices together, and the surface is also evenly smeared with glutinous rice.
3. Heat oil in a non-stick frying pan, add lotus root cakes, fry until golden brown on both sides, and garnish on a plate.
Rattan pepper cuttlefish flowers
Production:
1. Treat the fresh cuttlefish, cut the cross knife on one side, and change the knife into pieces, then put it into a pot of boiling water with ginger, shallots and cooking wine, take it out and drain it, and then mix it with fresh soup and simmer it into the flavor.
2. Heat the salad oil in the clean pot, add the ginger slices and green onion knots and stir-fry until fragrant, remove the slag, fry the green pepper section until fragrant, and mix in the fresh soup. After boiling, add salt, monosodium glutamate, chicken essence and pepper, put in the cooked cuttlefish pieces and cook to taste, pour in rattan pepper oil, and serve on a plate.
Dumb rabbit
This dish is highlighted by its fresh and spicy flavor, and it is impressive for its verdant color and stimulating taste.
Production:
1. After removing the big bones of the fresh rabbit, cut it into a small diner basin, add salt, cooking wine and cornstarch to taste and starch.
2. Cut the green peppers one by one, and then soak them in wild pepper kimchi water for an hour or two in advance, the purpose is to give them a little sour flavor.
3. Put oil in the clean pot, and when it is hot, put the rabbit meat in the pot and drain the oil. Leave the bottom oil in the pot, first fry the ginger rice, garlic and millet pepper section until fragrant, and then stir-fry the green pepper section and rabbit meat in the pot together, add salt, pepper and monosodium glutamate to taste while stir-frying, and finally pour an appropriate amount of flower pepper oil, stir-fry well and then put it on the plate.
Stir-fried beef
Raw material:
200 grams of fresh beef, 15 grams of coriander stalks, 20 grams of chopped red millet pepper, 5 ml of soybean soy sauce, salt, chicken essence, monosodium glutamate, and salad oil
Production:
1. Cut the beef into thin strips, marinate with soybean soy sauce in a basin, and set aside.
2. Put oil in the pan, when it is hot, add the marinated beef and let it loose, remove and drain the oil.
3. Heat oil in another pot, pour in the smooth shredded beef and stir-fry over low heat, and when the shredded meat turns yellow, add chopped red millet pepper, salt, chicken essence and monosodium glutamate and stir-fry until fragrant. Finally, add the coriander stalks, mix well, and serve on a plate.