Hotel classic menu

Many people usually like to eat out on the menu of classic restaurants. With the increasing pressure of life, more and more young people like to go out for a drink with a few friends to release the pressure. Let's take a look at the hotel's classic dishes and related information first.

Hotel Classic Menu 1 1 Sichuan Pork

Ingredients: pork belly, green pepper, garlic, bean paste, broth, salt, sugar and oil.

Exercise:

1, wash the meat, put the whole piece in cold water for 20 minutes, take it out, cool it and cut it into thin slices;

2. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;

3. Dry cut green garlic;

4. Add oil to the wok, first pour in the meat slices and stir fry until the fat part shrinks, then add the green pepper and stir fry a few times, and then serve first;

5. Stir-fry the spicy bean paste with the remaining oil in the pot, and add the broth and sugar to stir evenly;

6, pour back the meat slices and stir fry with green peppers;

7. Add green garlic and stir fry before cooking. When the fragrance is scattered, you can serve it on a plate.

2, Mapo tofu

Ingredients: bean curd, salt, oil, bean paste, pepper powder, chopped green onion, fermented soybean.

Exercise:

1, cut the tofu into small pieces for later use, sprinkle a little salt on the minced meat, and pour a proper amount of cooking wine for pickling;

2, pour water into the pot, sprinkle a little salt to boil, and add tofu pieces to make the taste of tofu fresh and refreshing;

3. Pour the right amount of cooking oil into the pot. The oil temperature is about 60% hot, add the meat stuffing and stir fry over medium heat;

4. Stir-fry minced meat and add 2 tablespoons of red oil bean paste;

5. Stir-fry the red oil, add chopped green onion and lobster sauce, and stir-fry in a spicy pot; Pour hot water;

6. Add the previously scalded tofu blocks, cover the pot, and cook for 3 or 4 minutes on low heat. If there is more water, you can collect the juice over high fire and thicken it with appropriate amount of pepper powder.

3. Boiled pork slices

Exercise:

1. Cut lean meat into large slices about 5 cm long, 2 cm wide and 0 cm thick (only rough, there is no strict measurement, in short, the thinner the slice, the better). If you find it difficult to cut, you can put the meat in the freezer for a little freezing, slice it when it is hard, and grab it evenly with starch, cooking wine, salt and a little water for later use.

2, washing vegetables, tearing the leaves into large pieces by hand, and cutting the cabbage into thin slices with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress chopped for use;

3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry over medium heat until brown, and take out for later use;

4. Turn to high heat, stir-fry the onion segments in a wok, then stir-fry the cabbage and spread it in a large bowl for later use;

5. Heat the pan, then pour in 30 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried;

6. Add broth and boil;

7. Put the marinated meat slices into the pot and spread them out with chopsticks. When the sliced meat is boiled until it is scattered and discolored, add soy sauce, chicken essence and sugar to taste;

8. Pour the sliced meat and soup into a large bowl and add the cabbage;

9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices, and sprinkle the minced garlic evenly on the meat slices;

10, wash the pan and dry it, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices;

4. kung pao chicken

Ingredients: chicken breast, water starch, cucumber, onion, dried pepper, soy sauce, vinegar, salt, sugar, cooking wine, oil and peanuts.

Exercise:

1. Dice chicken breast, add soy sauce, salt, cooking wine and water starch and mix well;

2. Dice the cucumber, cut the onion into small pieces, cut off both ends of the dried pepper and remove the pepper seeds;

3. Put the soy sauce, vinegar, salt, sugar and cooking wine into a small bowl and stir them evenly to make a sauce;

4. Leave the bottom oil in the pot, heat it, add pepper and dried pepper, stir fry with low heat, and then add the onion;

5. Add diced chicken, add 1 tbsp cooking wine and stir-fry until the chicken changes color;

6. Finally, add the juice, then add the diced cucumber and cooked peanuts, stir well and thicken the starch.

5, hair

Ingredients: 200g duck blood, 50g tripe/kloc-0, 60g celery, 60g garlic sprout, 60g eel segment and 65g dried sea pepper.

Seasoning: salt 2g, monosodium glutamate 6g, chicken essence 4g, pepper 1g, fresh soy sauce 4g, bean paste 10g, pepper oil 20g, pepper pepper oil 35g, ginger rice 20g and chopped green onion 20g.

Exercise:

1, duck blood, eel, blanching for standby, boiling water in the pot, various accessories, blanching at the bottom.

2, put the red soup in the pot, add various accessories, thicken the bean powder, put the pepper oil and sesame oil on the plate, and pour the spicy pepper oil.

Features:

Duck blood is tender, refreshing and spicy.

Tip: the taste should be strong, duck blood should be spicy and spicy.

Restaurant Classic Gourmet Menu 2 Diguo Chicken

Raw materials: peasant chicken 1 bird (gross weight 3 kg to 5 kg), yuba100g, fresh beans100g, 30g of red pepper, 50g of garlic, 20g of ginger, 0g of green onion15g, 20g of pepper and 50g of dried pepper.

Seasoning: salt 8g, monosodium glutamate 10g, soy sauce 10g, spicy girl sauce 20g, seafood sauce 15g, oyster sauce 3g, black pepper 5g, lard and salad oil 75g each, and broth 1kg.

Making:

1. Fry dried yuba in a 50% hot oil pan until it bubbles and turns golden brown. Take it out and cut it into inches. Soak it in cold water until it becomes soft. Grease the beans and set them aside.

2. Wash, chop and blanch the chicken.

3. Add lard and salad oil * * * 150g into the pot, heat and fry garlic until golden brown, then add pepper, pepper, secret spice powder 40g, onion and ginger, stir fry together, then add soy sauce, spicy girl, seafood sauce, chicken nuggets or stir fry 1min, and then add broth and yuba.

4. Then put the steamed buns around the pot and serve.

Features: outstanding peasant flavor, fragrant chicken tendon and rich sauce flavor.

The method of making steamed bread in pot: add 200 grams of flour and 5 grams of baking powder into proper amount of water to form dough, stir fry, knead evenly, rub into strips, cut into small pieces, fry in an electric baking pan until golden brown or steam in a steamer. Key points:

1, when frying chicken pieces, don't overdo it, otherwise it will be easy to fry, and it will not be easy to stew after frying.

2, this dish does not thicken, put oyster sauce to thicken the soup, which can save thickening and taste better.

Shannon turtle sauce donkey meat

This dish is a mixture of wild soft-shelled turtle and donkey meat, and the two nourishing ingredients are mixed and mixed, with the main nourishing theme, which is particularly popular. Seasoning is very distinctive. Adding a lot of vegetable raw materials to boil can alleviate the odor of raw materials and make the soup taste softer. This dish can be prepared in advance and heated before serving.

Ingredients: 500g donkey meat and 400g turtle.

Seasoning:

Material A (salt 5g, monosodium glutamate 8g, sugar 20g, broth 800g, chicken essence and soy sauce each 15g).

Material b (star anise 10g, dried pepper 15g, cinnamon 5g, crown bean paste 100g, and Jingsha sauce 20g).

Material C (50g onion, 20g ginger, 20g carrot, 20g dried onion, 20g celery and 30g scallion).

80 grams salad oil.

Exercise:

1. Chop donkey meat and soft-shelled turtle into large pieces, blanch them in a boiling water pot, and take them out to control the water.

2. Heat salad oil in the pot, add material C and stir-fry until fragrant, add material B and continue to stir-fry, add pre-cut raw materials, add material A, and stew for 60 minutes after boiling over high fire.

Production key: turtle and donkey meat should be cleaned when they are first processed, and the water vapor in donkey meat should be completely discharged when they are stir-fried

Beef temptation

38 yuan, who doesn't like this beef dish! Although we chose domestic beef, in the process of sizing, we adopted a new method, which made this dish not only have a strong beef flavor, but also have a particularly fresh and juicy taste, which is basically the same as that of imported beef after cooking.

Ingredients: 250g beef tenderloin.

Seasoning: beef blood 25g, salt and monosodium glutamate 3g each, raw flour, butter and egg liquid 10g, salad oil 1kg (about 50g), garlic paste 15g, material A (Lee Kum Kee black pepper juice 10g, rice wine and water.

Making:

1. Cut the beef tenderloin into 2cm and 5cm square pieces, put it in a pot, add salt and monosodium glutamate and stir well, then add 50g of blood and water, stir well in one direction, seal it with plastic wrap, and put it in the refrigerator for 2h. Take out the beef, first add the egg mixture and stir well, then add the raw flour and stir well, then pour in 3 grams of salad oil, continue to seal it with plastic wrap and put it in the refrigerator.

2. Add salad oil to the pot, heat it to 50%, add beef pieces, fry until the surface crusts, and take out the oil control. When the oil temperature rises to 60%, add beef and fry for 30 seconds, and remove the oil control.

3. Put the butter in the pot, add the garlic and stir fry after boiling, then add the evenly stirred material A and beef, stir fry evenly over high fire, and put it on the plate directly without thickening.

Huobao tripe

Ingredients: 400g pork belly head.

Accessories: 50 grams of water hyacinth slices, 30 grams of water hyacinth bacteria and 20 grams of fungus.

Seasoning: 50g lard, 3g salt, cooking wine 15g, bean flour 30g, ginger 10g, garlic 10g, onion 15g, pickled pepper 10g, prickly ash 2g and monosodium glutamate10g.

Making:

1. Wash the belly head to remove all oil tendons, cut it with a cross knife, and cut it into diamond blocks with a side length of about 2 cm;

2. Slice the blue slice and the mushroom slice;

3. Mix refined salt, monosodium glutamate, pepper, water bean powder and fresh soup into sauce;

4. Stir-fry the wok to enlarge the fire, add the pork fat and heat it to about 200. Add salt, cooking wine and bean powder into the belly and mix well. Stir fry in the pan. After the seeds are sown and the flowers are turned over, immediately add the blue slices, mushrooms, fungus, ginger, onion and garlic. Stir-fry pickled peppers, put them in the sauce and cook them. Stir-fry them evenly in the pot and serve.

Tip:

1, pork belly-also known as pork belly. This is a pig's stomach. Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and so on. It has the function of tonifying deficiency and strengthening spleen and stomach.

2. Spicy belly is a traditional famous dish in Sichuan cuisine, which combines the traditional characteristics of Sichuan cuisine and is famous for its small frying, beautiful color, tight and shiny juice, crisp, salty and slightly spicy.

Mei wa Yu er

Ingredients: 2 frogs (about 400g), peeled taro 300g, green and red pepper ring100g, onion 20g, pickled pepper powder and garlic rice a little each.

Seasoning: salt, cooking wine, spicy fresh dew, monosodium glutamate, fresh soup, sweet potato starch, wet raw powder, sesame oil and vegetable oil.

Method:

1. After the frogs are slaughtered, chop them into small pieces and put them in a pot. Wait until cooking wine and a little salt are added for curing 10 minutes, then add sweet potato starch and mix well. Put it in a 60% hot oil pan and fry it until it is 80% cooked. Pour out and drain the oil.

2. Add a proper amount of salt to the peeled taro bowl, steam it in a cage and take it out.

3. Cook the oil in a clean pot. Add pickled pepper powder, green and red pepper rings, garlic and onion, stir-fry until fragrant. Add a proper amount of fresh soup to boil, add frog pieces and taro, add salt, monosodium glutamate and spicy fresh dew. When the fire is low enough to taste, collect the juice with wet raw powder and pour a little sesame oil. And put it on a plate.

Restaurant classic menu No.3 1 drunkard peanuts

When an old alcoholic drinks, an indispensable dish is alcoholic peanuts. A serving of alcoholic peanuts in a restaurant generally won't exceed 8 yuan. Peanuts are small and large, so they may not be finished in the end. For friends who often drink and eat, don't forget to order this dish when you go to the restaurant.

No.2 shredded potato with vinegar sauce

Potatoes can be seen all year round. We all know that raw potatoes in the supermarket only cost 99.9 1 kg, but if you make an authentic shredded vinegar potato in a restaurant, you only need a yellow potato. The price of raw materials is not expensive, so restaurants generally don't sell this dish very expensive. In our fourth-tier cities, an authentic shredded potato in vinegar is only ten yuan. So don't forget to order this appetizer when you go to the restaurant.

No.3 tengfei fish hotpot

Boiling fish hot pot and such small restaurants have appeared in many places. A small pot of boiled fish is around 58 yuan, and then you can cook vegetables and staple food yourself. You can eat for two or four people. Boiling fish in 58 yuan is really not expensive. Don't forget to order this appetizer. Especially in this cold autumn and winter season, it is more suitable for friends who drink.

No.4 onion mixed with tofu

Onion mixed with tofu is also a common appetizer, which is most suitable for clearing the mouth. In many restaurants, onion and tofu are only sold in 8 yuan, so when you go to a restaurant to order, don't forget to order onion and tofu.

No.5 cold bean curd shreds

Cold shredded tofu can be said to be a common home-cooked dish! Generally, restaurants have cold shredded tofu, which is a cold dish. The cost of this cold dish is no more than three yuan, and the highest in the restaurant is nine yuan. So when you go to the restaurant to drink and eat, you can also order some of this appetizer. Affordable, delicious and satisfying.

No.6 scallion sauteed meat

Now the price of meat is very cheap, and many restaurants like to sell meat dishes to make money. Fried meat with green onions is generally sold in restaurants 18 yuan. For friends who like to eat meat and drink. Fried meat with green onions is also a cheap appetizer.