Local flavor famous dishes, signature dishes

2022-06-26 0 By

Pickled pepper meat crab this dish I will crab made sichuan style pickled pepper taste, pickled pepper taste, garlic flavor, meat crab meat is more, eat mouthfeel, need to pay attention to is that the crab fried before the best with cornstarch, so crab meat is not easy to rotten.Make: 1. Take 2 meat crabs, chop them into pieces, weighing about 400g, and pat a thin layer of cornstarch.Peeled loofah 200g thick slice with diagonal knife.2. Put 500g salad oil into the pot, heat it up to 60%, add the crab pieces and fry them until golden brown, remove the oil control;Wait until the oil temperature drops to 40% heat, put in the towel gourd oil until cooked, remove the oil control, put in the plate bottom.3. Leave the oil in the pot and heat it up. Add 100 grams of pickled chilli and 150 grams of rice garlic and fry it until fragrant. Add meat crab, 100 grams of pork bone soup, 5 grams of pepper and chicken juice and monosodium glutamate to taste.Ingredients of Dongpo elbow: 1 pork elbow (about 1kg), 150g ginger rice, 100g bean paste, 20g chili powder, 15g sweet bean paste, ginger slice, scallion section, dried chili pepper section, Chinese prickly ash, coriander leaf, white wine, MONOsodium glutamate, chicken powder, soy sauce, white sugar, balsamic vinegar, fresh soup, sesame oil and rape oil in proper amount: 1.After cleaning the pork knuckle, put it into a water pot with ginger slices, scallion slices, white wine, dried chili pepper and Chinese prickly ash, simmer for 3 hours until the meat is soft and glutinous, remove it and put it on a plate for later use.2. Heat up the vegetable oil in a wok, add ginger rice, sweet bean paste and bean paste and fry them together until fragrant. Add appropriate amount of fresh soup and bring to boil.When the sauce is thick, drizzle with sesame oil and ladle over pork knucks. garnish with coriander leaves.In Sichuan cuisine, lung slice with lime pepper is often mixed with spicy, red oil and other flavors. Here, a change is made by adding small lemon, large coriander, Chinese toon sprouts and so on, bringing diners a fresh experience of refreshing eyes and refreshing mouth.Make: 1. Blanch fresh pork heart, tongue and beef tripe, then put them into a pot of white brine and marinate for about half an hour and beef tripe for about an hour.2. Cut the marinated pork heart, tongue and beef belly into slices, put them in a pot and add garlic paste, green pepper rings, small lemon slices, large coriander section, fried chili shreds, a fresh soy sauce, Maggi fresh soy sauce, salt, aged vinegar, shredded ginger, Chinese toon sprouts, cane pepper oil, etc., mix well and put them on a plate.Salt-baked chicken is known as the best chicken in the world.Dongjiang cuisine is also famous for its salted chicken in Guangdong, along with Chaozhou and Guangzhou cuisine.Characteristic: color light yellow skin shuang flesh smooth bone fragrance thick.Raw materials: 1 light chicken, 2 refined salt, wine, a few star anise, 2 pieces of ginger, 2 pieces of scallion, 3 pieces of yarn paper (straw paper), 2 liang of lard, 2 dark soy sauce, 3 jin of kosher salt.Production: 1, light chicken hanging dry water, chicken coated with salt, ginger, green onion strips, star anise, ginger, wine into the chamber, coated with dark soy sauce;2, the yarn paper is paved, coated with lard, and then the chicken wrapped;3. Fry the kosher salt until boiling hot, then open the center, wrap the chicken and bake until cooked, then take out the yarn paper;4. Tear the chicken hand into pieces, separate the skin and meat, and then build it back into the shape of the chicken, accompanied by ginger oil and salt sauce when eating.Kyrgyz spicy chicken delta into a dish figure 7 raw material: spring chicken meat 500 grams of lotus root 200 grams of onion silk 50 grams of peanut butter, sesame paste various 15 grams parsley, dry LaJiaoJie, Chinese prickly ash, ginger, garlic, chili, wild pepper, dried chili bean sauce, salt, cooking wine, monosodium glutamate powder, PI county, raw powder, custard powder, cumin powder, salad oil the right amount: 1.Chop the chicken into small pieces and add salt, cooking wine, peanut butter, sesame paste, cornflour and cheese powder. Mix well and let marinate for a while.In addition, peel off the skin of lotus root, slice into thin slices, put into a basin with salt, cornflour and custard powder, mix well and set aside (see Figure 1).2. Put salad oil in the pot and heat it up to 70%. Put the diced chicken in the pot and fry it until it is golden brown and crisp on the outside and cooked on the inside.3. The purpose of the oil pan, the first PI county broad bean paste, dry LaJiaoJie, Chinese prickly ash, wild pepper, ginger, garlic and pepper pieces out of taste, and the dry chili powder and continue to stir-fry the onion silk, stir in Fried chicken and lotus root of stirring at the same time, add salt and MSG seasonings, dish up front in the scatter cummin, after plate with parsley, namely into (see figure 4 ~ 7).Garlic fish ingredients:Jiangtuan 1 tail (about 800g), garlic at the end of the 400 grams, 50 grams, 50 grams of spring Onions chopped green onion, at the end of the celery, 40 g chili powder, cumin powder, 20 g, 3 g grounded, 13 xiang 2 grams, 50 grams of red millet LaJiaoJie, finely chopped watercress PI county 20 grams, 3 tablespoon fresh soup, 20 ml 120 ml cooking wine, pepper oil, sesame oil, 30 ml, 80 ml copy perfume oil, sichuan salt, monosodium glutamate, white sugarQuantity production: 1.Slaughter and gut the bamboo balls. Rinse well with water, then score score – wide on both sides. Set aside.2. Add water to the wok until it is 60 minutes full, add 150 grams of minced garlic, sichuan salt and cooking wine to make a good flavor, turn to a low heat when the fire is boiling, add jiangtuan and cook for about 20 minutes, take it out and put it on a plate temporarily.3. Pour replicative spice oil into a wok, and when it’s 40% hot, chop fine watercress of Pidin county and fry them until they’re red and bright; add minced garlic and red millet chili pepper; stir-fry them until they’re fragrant, then add chili powder, cumin powder, Chinese pepper powder and thirteen spices; stir them until they’re rich in garlic flavor, add the stock and boil them.4 with salt, monosodium glutamate, sugar, pepper oil, sesame oil and other good flavor, and then sprinkle celery and chopped scallion, push well out of the pot spoon on the plate of the river fish, served.Make big knife pig liver: 1. Cut pig liver into thick slices, rinse it with running water, dry out, add salt, cooking wine, ginger and green onion water and wet starch, mix well to pickle taste.2. Let the small fungus rise through with hot water, and cut the celery into diamond pieces. Set aside.3. Heat salad oil in a wok and drain pork liver slices until cooked.4. Wash the pot, put pickled pepper oil and heat it up. First, fry pickled pepper, pickled pepper, pickled ginger, scallion and green Pepper with excellent flavor, then add pork liver slices, water hair agaric, celery pieces and stir fry them well, add MONOsodium glutamate, chicken essence and sesame oil to adjust the flavor.