Steamed soft-shelled turtle
Raw material:
1 soft-shelled turtle, fat sausage, green peas, ginger rice, chopped green onion, mash, bean curd, bean paste, steamed pork rice noodles, pepper, Sichuan pepper powder, chicken essence, dark soy sauce, and red oil
Production:
1. Treat the fat intestines, boil them in a pot for five minutes, remove them and cut the back of the comb. The soft-shelled turtle is cleaned, the shell is cut into six pieces, the meat is chopped into small pieces, and 12 pieces of fleshy and thick meat are taken, and the blood water is washed away and set aside.
2. Use a towel to dry the soft-shelled turtle pieces, then put them in a yard bowl with the fat sausage, add ginger rice, mash, bean curd, chicken essence, pepper and mix well and marinate for 20 minutes.
3. Take out the marinated soft-shelled turtle pieces, add dark soy sauce, bean paste, and Sichuan pepper powder to marinate for another 10 minutes, then add steamed pork rice noodles and mix well, and pour in an appropriate amount of red oil.
4. Pick out the shells of the soft-shelled turtle and place them in the selected buckle bowl in turn. Then put the mixed soft-shelled turtle pieces evenly into the buckle bowl, leaving a nest in the middle. Finally, put the green peas and fat sausage into a yard bowl, mix well with the remaining steamed pork rice noodles, and put them in the nest. Put it in the steamer and steam it for 2 hours until the fat sausage soft-shelled turtle is glutinous, take it out and put it upside down on the plate, sprinkle with chopped green onions.
Description: In winter, you can add a small steamer and heat it on the table with a cassette stove to avoid cooling too quickly.
Family portrait of sea cucumber
Production:
1. Sea cucumber is a high-end ingredient, and it is generally braised in Sichuan cuisine, home-cooked roast, braised and green onion roasted. With the development of logistics and the decline and popularity of sea cucumbers, the cooking methods of sea cucumbers have become rich and diverse. This sea cucumber family portrait is made by braising sea cucumber with a variety of accessories and fragrant rice cereal, highlighting the special aroma of shrimp oil.
2. Cut the sea cucumber into axe slices; After the taro is shaved and washed, it is steamed in the basket; Wash the chicken leg mushrooms and set aside. In addition, put the glutinous rice and millet together in a dry pot, fry over low heat until fragrant, take it out and beat it into a coarse powder.
3. Boil the pot with clean water, boil the ginger and shallots to bring out the flavor, take it out and do not use it, shake it up and add the rice noodles and stir evenly, cook over low heat until ripe and paste-like, add salt, monosodium glutamate, chicken essence and pepper, put in sea cucumber slices, cooked taro, pumpkin grains, chicken leg mushrooms and fresh shrimp to cook and taste, after putting it out of the pot and putting it on the plate, sprinkle some fried fried fritters and chopped green onions, and drizzle shrimp oil, it is ready.
Crispy glutinous rice duck
Raw material:
1 village roast duck, 150 grams of glutinous rice, 30 grams of egg white, 3000 ml of vegetable oil, salt, Sichuan pepper powder, monosodium glutamate, minced green onion, and corn starch
Production:
1. Remove the bones of the roasted duck from the country, take the clean meat slices into rectangular slices of the same size, and put them on a plate for later use. Put the egg whites into a basin, add an appropriate amount of cornstarch and mix well. Then spread the egg whites on the noodles of the roast duck slices.
2. Steam the glutinous rice in advance in the basket, take it out and put it in a basin, add a little salt, pepper powder, monosodium glutamate, and minced green onion and mix well. Then take an appropriate amount of glutinous rice and press it on the noodles of the roast duck slices.
3. Scoop an appropriate amount of vegetable oil into the pot, heat to more than 70°C, add glutinous rice and roast duck pieces, fry until the appearance is golden and crispy, scoop up and drain the oil, and put it on a plate. The key to production: The oil temperature of fried glutinous rice roast duck should be low, otherwise it will be easy to fry.
Girder bowl chicken
Raw material:
500 grams of pure land chicken, 250 grams of fresh bamboo shoots, ginger slices, green onion knots, Sichuan pepper, cooking wine, refined salt, sugar, chicken essence, monosodium glutamate, pepper noodles, cold chicken soup, sesame oil, red oil
Production:
1. Put the pure soil chicken into a pot of water, add ginger slices, cooking wine, green onion knots, and Sichuan peppercorns, and take them out and drain after cooking.
2. Blanch the fresh bamboo shoots in a pot of water, remove them and change them into strips, and put them in a bowl to pad the bottom. Slice the chicken into large slices and spread the fresh bamboo shoots on top.
3. Take a bowl, add refined salt, sugar, chicken essence, monosodium glutamate, peppercorn noodles, cold chicken broth, sesame oil, red oil, mix well into a spicy sauce, pour it on the chicken on the plate, and you can.
Cool three
Raw material:
100 grams of local chicken, 100 grams of pork knuckle, 100 grams of duck breast, 60 grams of lotus root slices, 60 grams of potato chips, 30 grams of millet peppers, 30 grams of ginger rice, 40 grams of garlic paste, 50 grams of knife pepper, 200 ml of cold chicken broth, ginger, green onions, cooking wine, salt, light soy sauce, Maggi fresh soy sauce, chicken essence, monosodium glutamate, sugar, vinegar, Sichuan pepper noodles, red oil, a little cooked sesame, crispy flower kernels, and chopped green onions
Production:
1. Put the lotus root slices and potato slices into a pot of boiling water respectively until they are broken, then take them out and let them cool, and then put them into the bottom of the nest plate. In addition, put the local rooster, pork knuckle and duck breast meat into a pot of water with ginger and shallots and cooking wine, then take them out and let them cool, then cut them into thin slices, and then put them on a plate and set aside.
2. Take a spoonful, add millet peppers, ginger rice, garlic paste and knife edge chili, mix in cold chicken broth, add salt, light soy sauce, Maggi fresh soy sauce, chicken essence, monosodium glutamate, sugar, vinegar, Sichuan pepper noodles and red oil, mix well, pour on the clinker in the plate, sprinkle in cooked sesame seeds, crisp flower kernels and green onions, and it is ready.
Buckle the incense elbow
Production:
1. After the skin of the pig's elbow is burned, scrape and wash it in a basin, and then put it in a pot of boiling water and boil it over low heat. Take out and smear the sugar color on its skin while it is hot, fry it in a high-oil temperature pan and fry it for color, and then put it into a brine pot (the brine is made of dried chili, Sichuan pepper, ginger, onion and garlic, bean paste, star anise, kaempfera, bay leaves, oyster sauce, sugar color, etc.), and when the pork knuckle is soft and cooked, take it out and put it on a plate.
2. Heat oil in a clean pot, stir-fry the minced sprouts, crushed peanuts, tempeh sauce and green chili rings until fragrant, then scoop the pork knuckle on the plate and serve.
Hemp-scented eel
Raw material:
200 grams of eel fillet, 200 grams of monk bamboo shoots, 100 grams of shredded ginger, 50 grams of millet pepper strips, 10 grams of dried green peppercorns, ginger and onion juice, salt, cooking wine, chicken essence, monosodium glutamate, dried green peppercorns, pepper oil, homemade red soup, and vegetable oil
Production:
1. Cut the eel fillets into 10 cm long segments with a knife, marinate them with ginger and scallion juice, salt and cooking wine, pull the oil in a hot oil pan, remove and drain the oil. In addition, cut the monk bamboo shoots into thick shreds, put them into a pot of boiling water and boil them thoroughly, take them out and drain the water and put them in the bottom of the nest plate.
2. Mix the pot with homemade red soup, add salt, cooking wine, chicken essence, monosodium glutamate, pepper oil to boil, add eel slices, shredded ginger and millet pepper strips to cook and taste, put into the pot and put it into the nest plate with the bamboo shoots of Luohan, pour in the dried green peppercorns with hot oil, and it is ready.
Description: Homemade red soup is to put ginger rice, garlic, bean paste, spicy sauce, glutinous chili pepper, spice powder into the hot oil pan to fry until fragrant, mixed with fresh soup to boil, and then add salt, monosodium glutamate, chicken essence, boil the flavor with low heat, beat off the slag, that is.
Sichuan pepper river group
Raw material:
1 piece of Jiangtuan, 150 grams of taro powder, 10 grams of dried peppercorns, watercress, glutinous chili peppers, knife mouth chili peppers, dried chili peppers, ginger rice, garlic rice, chopped green onions, salt, cooking wine, monosodium glutamate, fresh soup, wet starch, and vegetable oil
Production:
1. Slaughter and cure the Jiang Tuan, change the knife into pieces and rinse the blood water, add salt, cooking wine and wet starch to the bowl, and starch the code to taste and set aside. Blanch the taro flour in a pot of boiling water, then put it into the bottom of the bowl.
2. Heat vegetable oil in a clean pot, first add ginger rice, garlic rice, dried peppercorns and dried chili peppers to stir-fry until fragrant, and then add glutinous chili peppers and watercress to continue stir-frying. Stir-fry the fragrant chili pepper at the knife edge, mix with fresh soup and add salt and monosodium glutamate, adjust it to a spicy and fragrant taste, beat off the residue and then slide into the fish fillet, cook it and put it on the plate, scoop on the dried peppercorns fried with hot oil, and sprinkle the green onion at the same time.