How to cook private cuisine?

Chengdu cuisine has always been the essence of Sichuan cuisine. Not to mention the private kitchens in Chengdu. Private cuisine has always been the secret recipe of major hotels and chefs. Today, I will give you a detailed introduction to the practice of these secret dishes. Let the masters better understand the production methods and processes of Chengdu private cuisine.

Special private zaipai

Highlight: The homemade gravy used in this dish has been used for three years. The original marinade is retained, and the amount of raw materials is increased as needed, which can make the marinade taste more fragrant, and the ribs made are fat but not greasy, and melt in the mouth.

Ingredients: ribs 24 kg.

Seasoning: homemade marinade 30 kg, homemade garlic sauce 100g.

Making:

1, replace the sparerib with a square of 15cm, then cut it with a cross knife, and wash off the dirty oil stains and blood stains on the surface with running water.

2. Put 20 spareribs in the pot, pour the homemade marinade into the spareribs, put it on the earthen stove to boil, then cover it and stew for 8 hours, then take it out and put it in a container. Every rib is put in a container, wrapped in plastic wrap and kept in a fresh-keeping refrigerator.

3. Take out a portion of the dish, pour it with homemade garlic sauce (put it in a sliding pan, stir-fry it with homemade garlic sauce and pour it on it), sprinkle sesame seeds (stir-fry in advance) and pine nuts (fry in 50% hot oil until golden), and steam it in a steamer for 5 minutes to take it out.

Self-made gravy: put oil 100g in the pot, heat to 40%, add 50g of onion, 50g of ginger, 20g of onion 100g, 20g of fennel, 20g of cinnamon 15g, 20g of angelica dahurica, 10g of cardamom 15g and 25g of fragrant leaves.

Homemade garlic sauce: put the pan in an oil pan, add 20 bottles of garlic sauce (one bottle is about 200g), stir-fry over high fire, add 1kg yellow wine, turn over over low fire, add 100g maltose, add 250g brown sugar, and turn off the fire.

Coral Iceland shrimp

Hot dish: coral Iceland shrimp

Raw materials: fresh shrimp 12, fresh walnut 200g, fresh strawberry 150g, French incense 10g.

Seasoning: salad dressing 100g, sugar 200g, salad oil 250g, flour 250g, raw flour 250g, baking powder 3g, custard powder 2g and salt 5g.

Method:

1. Remove the head of the fresh shrimp, remove the shrimp line and leave the tail, blanch it with 30-degree water, take it out and suck it up with gauze. Then mix flour, raw flour, baking powder, salad oil 10g, salt 5g and water 400g to make crispy Hu. Scrape the shrimp meat on the crispy beard, put it in 60% hot oil, fry it until it is crisp and golden, dip the fried shrimp in salad sauce, put it on the side of the plate, then put fresh grass plum on the shrimp and light incense around it.

2. Stir-fry the walnut kernel with 60% oil, and cook the white sugar in the pot until the sand turns. Turn the walnuts a few times and put them in the middle of the shrimp plate.

Flavor: Sweet and delicious, with novel collocation.

Shrimp mango roll

Highlight: The improved version of cold dish fruit salad is fried with bread crumbs and made into a hot dish, which is simple to make.

Raw materials: shrimp 100g (starch), mango 100g, pitaya 100g, papaya 100g, cucumber 100g.

Seasoning: salad dressing 75g, Kafumiao sauce 150g.

Production: Mix the raw materials and seasonings evenly, take out a piece of Andy paper, wrap it with 250g, seal it with egg yolk, drag the egg yolk liquid to roll the bread crumbs, fry it in 40% hot oil until the surface turns golden yellow, and take it out.

The key to making: this dish should be cooked now, because it will come out of water and collapse in shape if it is left for too long. The function of salad dressing in this dish is to increase the acidity, and the function of Kafumiao sauce is to increase the consistency. The stuffing in this dish is warm after frying, and the chewed pulp will flow into your mouth, which is delicious.