Dry pot snail chicken
Prefabrication:
1. Cook the farmhouse chicken and mix it into a salty, fresh and slightly spicy taste.
2, the pot into the bottom oil to five mature, down into the ginger slices, green onion, garlic cloves stir-fry, down into pixian watercress, star anise fried red oil, put in the clean snail fried for 15 minutes, add the broth has not passed, high heat turn to low heat for 30 minutes, pour out the natural cooling and set aside.
Process:
Heat the pot to 50% of the bottom oil, add 30 grams of dried red bell peppercorns, 10 grams of dried red peppercorns and stir-fry, add 40 grams of homemade dry pot sauce and stir-fry on low heat, pour in 100 grams of cauliflower, 80 grams of onion slices, 60 grams of green shoots and stir-fry for 2 minutes, add 350 grams of chicken nuggets, 200 grams of snails and stir-fry back to heat, sprinkle 40 grams of coriander, drizzle 10 grams of red oil, put into a dry pot, garnish with a little coriander to take the fire and take the dish.
Homemade dry pot sauce:
1, 600 grams of peppercorns, 350 grams of peppercorns, 50 grams of fragrant leaves, 50 grams of white nuts, cumin, 40 grams of spirit grass, 30 grams of star anise, cinnamon, licorice, 25 grams of thyme, galangal, fragrant fruit, row grass, 20 grams of white root, 15 grams of sand kernels, 8 grams of cloves into the net pot and fry the incense, take out and beat into spice powder.
2, the pot into the cooked rapeseed oil 40 kg to five mature, under the ginger slices 750 grams of fried incense, and then put in Pixian watercress crushed 25 kg low heat frying for 30 minutes, put in Yongchuan tempeh, sugar 650 grams each, peppercorns 600 grams, spice powder continue to fry for 10 minutes, add 1500 grams of white wine to mix well out of the pot barrel, cover and let stand for 1 day, the bottom of the bucket sediment is the dry pot sauce.
Small intestinal jelly
raw material:
Pig intestines, pork skin, ginger shreds, chives, small cakes.
seasoning:
Mitomet, monosodium glutamate, liquor.
make:
1. Wash and rinse the pig intestines, and remove the grease and water from the pig skin.
2: Add boiling water to the pot, add washed intestines and pork skin, add spices to make crispy. Cool mold in a bucket.
3. Break the made intestinal jelly into small pieces by hand and put it on the plate.
Ginkgo biloba
Innovation: Ginkgo biloba snail with good nutrition, good taste.
Features: fresh flavor, snail sticky flavor and refreshing.
Ingredients: 750 grams of fresh snails, 10 grams of ginkgo biloba, 8 grams of green and red peppers cut into small pieces.
Seasoning: 1 kg of salad oil, 5 grams of Lee Kum Kee oyster sauce, 15 grams of broth, 8 grams of shaojiu, 12 grams of seaweed mushroom soy sauce, 5 grams of sugar, 3 grams of monosodium glutamate, 10 grams of salt, 1 gram of Meiji fresh, 3 grams of water starch, 10 grams of corn starch, 2 grams of garlic slices, 5 grams of green onion and ginger, 5 grams of sesame oil.
1, fresh snail washed into boiling water blanched water for 2 minutes (because the shell of the snail is thick, heat transfer is slow, so the blanching time is longer), fish out, take out the snail meat to the snail brain, put in salt, corn starch to grasp evenly, into the pressure cooker to add water, oyster sauce 3 grams, Shao wine 7 grams, dark soy sauce 10 grams, monosodium glutamate 2 grams, onion ginger on the fire pressure for 10 minutes (because the meat of the large snail is relatively tight, after pressing can be soft and tender), fish out the snail meat one to two.
2: Take a small bowl and add 15 grams of broth, 2 grams of dark soy sauce, 1 gram of Meiji fresh food, 1 gram of monosodium glutamate, 2 grams of sugar, 2 grams of oyster sauce, 1 gram of rice wine, 3 grams of water starch and set aside for the sauce.
3: Heat the pan and add salad oil to 50% heat, then change the knife's snail and ginkgo biloba and green and red pepper oil for 30 seconds and pour it into a colander.
4, leave the bottom oil in the pot, sauté the garlic slices to make the aroma, slide the oil of the snail and ginkgo biloba, green and red pepper, pour in the good sauce and stir-fry, drizzle sesame oil, out of the pot and plate.