Fat sausage spicy shrimp dry pot
Characteristic:
Fat sausage spicy shrimp has the characteristics of salty, fresh and mellow aroma, strong taste, crispy and loose slag of shrimp shell, soft and tender shrimp meat, fat sausage fragrant and glutinous and tender, fat but not greasy, slightly spicy and slightly numb, moderate alcohol and not dry, suitable taste, red and bright color, color and taste, attractive appetite, outstanding characteristics, and is a famous Jianghu dish in Chongqing.
Ingredients:
香辣虾调料半袋(175g)、虾300g、卤肥肠300g。
Accessories:
Salad oil 400g, special red sesame oil 100g, winter bamboo shoots (or cucumber) 200g, celery 150g, cabbage green and red pepper 150g, konjac (or shiitake mushroom) 150g, dried sweet potato (or bean sprouts) 150g, garlic cloves 50g, green onion knots 100g, cooking wine 20g, coriander 10g, white sesame seeds 5g.
Oil pan preparation:
Generally, the edible spicy series dry pot does not need an oil dish, individual diners can directly scoop the spicy oil soup in the pot and add garlic paste to make a seasoning oil dish, and those with heavy taste can use spicy sauce seasoning dish.
Directions:
1. Wash the shrimp, cut off the shrimp mouth and beard, and make a knife on the back of each shrimp to absorb the flavor. Add a little salt, cooking wine, a little water bean flour and 25g of spicy shrimp seasoning for marinating.
2. Soak the sweet potatoes in dry and hot water to fry and fry slightly yellow, cut the winter bamboo shoots into slices, cut the cabbage green and red peppers into diamond-shaped slices, cut the celery into rabbit ears, and pat the green onions and cut them into 2-inch sections for later use.
3. Cut the braised fat intestine into 6~8 minutes long pieces for later use.
4. Pour 400g of salad oil and 100g of red sesame oil into the iron pot, turn on the fire until it is hot (about 100 °C, there is a slight smoke coming out), turn on the fierce fire after the garlic cloves, and then put down the good shrimp to explode with oil for about 1 minute, and then fry 150g of fat sausage and spicy shrimp seasoning with shrimp, that is, use a colander to remove the shrimp and fat intestines. Stir-fry konjac, dried potatoes, winter bamboo shoots, peppers, celery, and green onions in the remaining pot until half-cooked, add about 150g of water, turn on high heat and turn off the heat, and pour into the dry pot.
5. Pour the shrimp and fat sausage in the colander into the pot, decorate with coriander and sprinkle with sesame seeds to serve.
6. When eating shrimp, you can leave the fire on first or turn the fire down to slightly open. After eating shrimp, you can add about 0.5kg of water, boil over high heat, and order some meat and vegetarian dishes.
Illustrate:
1. The substrate vegetables in the pot can be adjusted appropriately according to the market and vegetable season, such as shiitake mushrooms, cucumbers, bean sprouts, etc.
2. Dried sweet potatoes can be replaced by fried potato fries, but they are not as good as dried sweet potatoes.
3. Shrimp can be used in Jiwei shrimp, river shrimp, and supermarket boxed quick-frozen shrimp.
4. This dry pot is divided into three flavor types: slightly spicy, medium spicy, and extra spicy, and the taste directly made with this product is slightly spicy. In order to meet the taste needs of different consumers, the taste should be declared when the customer orders, and the spicy taste can be adjusted with 1% pepper oil and 1% pepper essential oil.
5. Marinated fat sausage is commercially available, and it is a ready-to-eat cooked product. If there is no braised fat sausage in the local area, you can marinate it yourself.
6. This dry pot is made according to the characteristics of the Chongqing school, and the amount of oil is heavier, so the amount of oil can be appropriately reduced in the north.
Leader grilled fish with bean curd
Peculiarity:
The color is attractive, the aroma is rich, the spicy and fresh fragrance, the bean curd is soft and tender, and the fish is fat.
Ingredients:
1 Qingjiang fish (1500 grams)
Accessories:
4 triangular bean curd pieces (400 grams)
Small fee:
10 grams of minced ginger, 10 grams of minced garlic, 60 grams of shredded onion.
Marinade:
6 grams of salt, 5 grams of ginger slices, 10 grams of green onions, 50 grams of cooking wine.
Cover topping:
80 grams of wrinkled chili peppers, 20 grams of crispy fried soybeans, 5 grams of mint leaves.
Seasoning:
50 grams of bean paste, 30 grams of spicy sauce, 30 grams of chili noodles, 160 grams of red oil on the tip of the tongue of chopsticks, 40 grams of steamed fish soy sauce, 20 grams of oyster sauce, 20 grams of chicken essence, 10 grams of chicken powder, 500 grams of fresh soup, 100 grams of salad oil.
Method:
1. Slaughter the Qingjiang fish, wash it and marinate it with marinade for 10 minutes.
2. Put the shredded onion in the middle of the fish plate and put in the grilled fish (bake the fish for 10 minutes).
3. Heat the wok, put in 25 grams of salad oil, cook to 150 °C, add ginger and garlic and stir-fry until fragrant, add bean paste, spicy sauce and chili noodles and stir-fry until fragrant, add other ingredients and stir well, boil over high heat and cook for 1 minute, put in the bean curd and cook for 3 minutes, pick up and put the fish around the plate, and pour the fish juice into the pot and pour it on the grilled fish.
4. Wash and heat the wok, add 75 grams of oil, boil to 180 °C, add the Zou peel chili knots until cooked and fragrant, and quickly cover the grilled fish.
5. Put the crispy soybeans on the head of the fish, and put the fresh mint leaves in the middle of the pepper.
Cold salad with yuba cucumber
Ingredient:
Dried yuba, cloud fungus, peanuts, chopped coriander, cucumber, chili powder, minced green onion, garlic cloves, cooked white sesame seeds, millet pepper, hot oil, light soy sauce, oyster sauce, aged vinegar.
Production:
1. Soak the yuba in boiling water and blanch it for 2 minutes, then remove it and put it in a bowl.
2. Add cucumber segments, cooked peanuts, chopped coriander, white sesame seeds, chili powder, spicy millet, minced green onions, and minced garlic and mix well.
3. Pour in hot oil, add light soy sauce, oyster sauce and aged vinegar and mix well.