Practice of special Jianghu dishes

Charcoal roasting makes me jump.

After this bullfrog came up from the top of the charcoal stove, the soup was boiling, and the sound of "Li La La" was everywhere, and the hot air mixed with the smell of pepper swept through, which made people's appetite open. Its biggest feature is that it is "numb and makes people jump." The sesame flavor of pepper and the freshness of bullfrog combine seamlessly. After a few bites, guests will find that their lips are trembling slightly, but they still can't stop sucking.

Production process:

Blanch radish 1, radish150g, cauliflower 200g, and lotus root slice150g, respectively, and crush them; 150g potato pieces are soaked in 60% hot oil until golden brown, and then put into the bottom of the charcoal stove together.

2, 750 grams of peeled bullfrog, put it in 40% hot wide oil and slide it to 70% maturity. The oil temperature should not be too high, otherwise the bullfrogs will stick together easily. Don't slide the bullfrog until it is completely cooked. After draining the oil, it can look raw to maintain a delicate taste.

3. Add base oil to a clean pot, stir-fry 60g of ginger and 100g of garlic, add 100g of onion, 30g of red pepper, 20g of green pepper, 30g of dried millet pepper and 200g of Chili sauce, and stir-fry slowly.

4. Add1000g of homemade beef bone soup and boil. Add bullfrog pieces, 8 grams of chicken essence and 5 grams of monosodium glutamate. After a little heating, quickly take out the pot and pour it on the charcoal stove.

5. Heat the pot to 70% heat with base oil, add 50 grams of colored pepper blocks and 75 grams of green and red pepper rings, pour them on the bullfrog, and light them to serve.

Hot sauce:

1, 2.5 kg of Pixian bean paste and 500 g of bullet pickled pepper, respectively, ground with a blender for later use; 10g Illicium verum, Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Cortex Cinnamomi Japonici, Fructus Tsaoko and Cortex Cinnamomi Japonici are respectively ground into spice powder.

2. Add 500 grams of lard and 200 grams of rapeseed oil into a clean pot, heat to 40%, add 500 grams of Jiang Mo, 80 grams of minced garlic, and 0/000 grams of dried Chili powder/kloc, stir-fry for 20 minutes, then add 80 grams of Pixian bean paste, bullet pickled pepper and pepper powder, and finally stir evenly.

▲ Chili sauce

Technical key:

1, add lard and rapeseed oil when cooking sauce, and the taste is more mellow.

2. Dry Chili powder should be polished with Erjing pepper, and the spicy taste is softer.

3. The spice powder must be put at the end, otherwise the fragrance will be excessively volatilized.

4, pepper powder should be ground with the best Dahongpao, which will make sesame seeds full.

2

Clamp with an iron plate

This "iron plate clam" dish is delicious, garlic and spicy coexist, very delicious. The juice is cooked in advance. When you take the dish, just pour it on the surface of the clam and heat it for 2 minutes. The food is fast!

Production process:

1, 400 grams of Meretrix meretrix spit out the sediment, put it in boiling water to the opening, take out the water and put it in an iron plate lined with tinfoil.

2. Pour 100g homemade juice on the surface of the clam, heat for 2 minutes, turn off the fire, and sprinkle 10g chopped green onion on the surface.

Homemade juice:

Heat the base oil in the pot to 40% heat, add 300g of ginger rice and 200g of millet chili ring to stir fry, add 250g of spicy girl sauce to stir fry, and then add 1200g of homemade garlic oil (stir well in advance when using) and box chili sauce (Hunan local brand, bright in color, spicy and sweet, if there is no such raw material, you can use it.

▲ Homemade juice:

Homemade garlic oil:

Fry 1000g garlic in 60% hot oil until golden brown, take out the drained oil, mix it with 1000g fresh garlic, put it in a pot, soak it in the fried garlic hot oil, and the oil content should be higher than the raw material 10cm, and stir evenly.

three

La potato king

This is an upgraded version of fried potatoes. Crispy potatoes are cut into thick slices, fried first and then baked to make them crisp outside and tender inside, and simmered with charcoal fire. Finally, dry mix ingredients, spicy and enjoyable. This is an excellent appetizer.

Production process:

1. Peel potatoes and cut them into irregular thick slices.

2. Add water to soak the excess starch.

3. After the guest places an order, take 100g potato chips and fry them in 70% hot oil until the color is golden.

3. Take out the drained oil, put it in the baking net, and put it in the oven 1 min to smoke until the edge is slightly burnt.

4. Pour the potatoes into the pot, add 40g chopped handmade pepper, 8g salt and chicken powder, 5g pepper oil and 5g sesame oil, add 10g coriander, and mix well to serve.

four

Wrapped in tofu

This dish is made of tofu wrapped in Jianshui County, Honghe Prefecture, Yunnan Province. First, smoke and bake on charcoal fire until the skin is bulging, then put it in a baking tray, with seasoning and a lot of red oil, and bake it with an open flame. At this time, tofu is soaked in the soup, bubbling like a small hot pot, thus absorbing the taste.

Production process:

1. Take 16 pieces of wrapped tofu, put them neatly in a baking net, and slowly smoke them on a charcoal fire, turning them over once.

2. Both sides of the tofu become dry and Huang Shi. Take it out and put it in a stainless steel plate.

3. Pour in tofu with less than half of the red oil, cover it with 40 grams of handmade pepper, sprinkle with 15 grams of garlic sauce, and add a little pepper noodles, salt and chicken essence.

4. Put the tofu in the oven and bake it with open flame 15 seconds. At this time, the red oil boils and bubbles out, and the soup continues to penetrate into the tofu, and then radish powder, broken ears, spicy millet, shallots and coriander are sprinkled in turn.

5. Put it in a special oven and use a primer.

Garlic sauce:

Heat the bottom oil in the pot to 50% heat, add pork belly powder 1000g and stir-fry until it changes color, put minced meat on the side of the pot, add garlic powder 1000g and stir-fry until fragrant, add minced meat and stir-fry evenly, and add 300g of stock, 50g of bean powder, 40g of curry powder, 40g of peanut powder and 40g of sesame powder respectively.

five

Baked wide noodles

This dish is made of sweet potato powder produced in Junlian County, Yibin City, Sichuan Province. After frying and mixing, put it in the oven, and use the temperature of charcoal fire to make the juice fully absorbed by the vermicelli.

Production process:

1. Take100g of soft sweet potato powder (Junlian sweet potato vermicelli has a strong taste and needs to be soaked in clear water before use).

2. Cut into 20 cm long sections.

3. Fry 30 grams of leek in 70% hot oil for 30 seconds. When white bubbles appear on the surface, take them out and drain the oil.

3. Put 25g of garlic water (with minced garlic), red millet spicy 15g, balsamic vinegar 10g, 7g of Fuhe soy sauce, 5g of sesame oil, 4g of pepper noodles, 3g of spice powder, 3g of white sugar and 3g of chicken powder into a basin and mix well.

4. Pour in the fried sweet potato powder and leek and mix well.

5, clip into the baking net, bake with open flame 10 second, until the soup is fully absorbed by the wide powder, put it in a bowl and take the food directly.

six

Baked brain flower

Production process:

1. Fresh pig brain (about 75g) was fasciated and washed with blood. Put each pig's brain in an iron box, pour 40g fresh hot sauce on it, and then dip a spoonful of red oil to soak the raw materials.

2. Bake the iron box with pig brain in a special oven for 20 minutes until it is cooked (push the brain flower with a spoon every five minutes to make it heated evenly), then take it out and put it on a plate.

Fresh Chili sauce:

Add 200g salad oil,160g chicken oil and lard, add 30g minced garlic, 30g Jiang Mo and 25g red pepper and stir-fry until golden brown. When all the water is cooked, add 600g of soaked cowpea, 300g of soaked red pepper and 70g of soaked ginger, stir well, and add 20g of chicken essence and 20g of monosodium glutamate.