The chef teaches you how to make hotel dishes. It's time to change.

Made of simple ingredients! Good food is in your hand!

Today, the chef teaches you how to make hotel dishes. It's time to change. Very studious. As long as you put your heart into it, you will always make your ideal taste!

Coprinus comatus snacks beef

Ingredients: Coprinus comatus 200 g, beef 250 g, millet pepper 2 strips, garlic and ginger 5 g each.

Seasoning: 5 g oil consumption, 3 g monosodium glutamate and sugar, 10 g delicious, 5 g fresh dew.

Making:

Wash Coprinus comatus and cut into sections, millet pepper 1 cut into sections. 2. garlic and ginger are cut into small pieces for use.

Slice the steak, pour it into a bowl and add a little soy sauce, sugar, oil consumption, starch and pepper to marinate evenly 15 minutes.

Heat 40% hot oil in the pot, pour in the marinated beef oil, slide until it is 70% cooked, take out the oil control, heat the oil to 60%, then pour in the processed Coprinus comatus and fry until golden brown, and then pour out the oil control.

Leave the bottom oil in the pan, and pour in garlic slices, ginger slices and millet pepper and stir-fry until fragrant. Add all the processed raw materials, cook in cooking wine and stir fry. Add seasoning and stir well. Then take out the pot.

Bilv snacks

Ingredients: lettuce 300g, ginkgo 20g, pork belly100g, shrimp 50g, garlic Jiang Mo 5g.

Seasoning: 3 grams of salt, 2 grams of sugar, 3 grams of chicken powder, a little pepper, and a proper amount of sesame oil.

Clean pork belly, add ginger, onion and pepper and cook. After cooling, cut into small pieces, peel and slice lettuce, cut the back of shrimp, add a little salt and marinate with protein starch for later use.

Boil water in the pot and pour in the processed lettuce. When the ginkgo is ripe, pour it out and control the water for later use.

Heat 40% hot oil in the pot, pour in shrimp oil, then pour in pork belly, and pour out the oil control.

Leave the bottom oil in the pan, add garlic and Jiang Mo, and stir fry. Add all the processed raw materials and stir-fry to give a fragrance. Add seasoning and stir well. Then take out the pot.

Braised fresh squid

Ingredients: 500g fresh squid, 50g broccoli.

Seasoning: boiled juice 10g, oil consumption 5g, sugar 5g, swastika sauce 10g, and water 50g. Stir-fry the garlic in the pot, pour in the seasoning and cook until it thickens.

Wash the fresh squid and gut it. Be careful not to break the ink! Clean and spare.

Boil water in a pot, pour in broccoli and boil it, then pour in the processed fresh squid and boil it, then drain the water and add a little soy sauce to color it (not too dark)

Heat 80% hot oil in the pot, pour in the processed fresh squid, fry until the skin is crisp, pour out the oil control, then cut into pieces and put on a plate, pour in the prepared cooking wine, and then add broccoli.

Fried cherry shrimp with leek

Ingredients: 200g of leek flower, 20g of cherry shrimp 1 00g, 50g of clam shell, 5g of red pepper1strip and garlic.

Seasoning: XO sauce 5g, oil consumption 3g, fresh soy sauce 5g, sugar 3g, chicken powder 3g, water starch 10g.

Cut the leek flower into 5 cm long slices, and slice the red pepper for later use.

Boil water in a pot, pour in mussels, pour out cherry shrimp after water, and control the water.

Heat 60% hot oil in the pot, pour in the processed clam shell, take out the cherry shrimp with oil, then pour in the chives, and pour out the red pepper with oil to control the oil.

Leave the bottom oil in the pan, pour in garlic XO sauce and stir-fry until fragrant, pour in all processed raw materials and stir-fry until fragrant, add seasoning and stir-fry evenly, and take out the pan.

Fried lamb tripe with Pleurotus eryngii

Ingredients: Pleurotus eryngii 200g, mutton tripe 300g, chili 1, garlic Jiang Mo 5g.

Seasoning: oil consumption 5g, delicious10g, fresh XO sauce 3g, monosodium glutamate 3g, sugar 3g, water starch10g, and proper amount of sesame oil.

Wash the lamb belly, put it in a pot, add ginger onion, cooking wine and pepper, cook until cool, cut into thick strips, cut Pleurotus eryngii into small strips, and cut pepper into strips for later use.

Heat 60% hot oil in the pot, pour in the chopped Pleurotus eryngii, fry until golden brown, take out, then pour in the processed lamb tripe lubricating oil, and pour out the oil control.

Leave the bottom oil in the pan, pour in garlic and Jiang Mo, stir-fry, add all the processed raw materials, add cooking wine and stir-fry until fragrant, add seasoning and stir-fry evenly, and take out the pan.

Fried zucchini and shellfish with XO sauce

Ingredients: Yunnan Polygonum cuspidatum 200g, shellfish100g.

Seasoning: XO sauce 10g, oil consumption 5g, monosodium glutamate, chicken powder 3g each, chicken juice 2g, water starch 10g.

Cut zucchini into small pieces without peeling, and cut shellfish into small pieces for later use.

Boil hot water in the pot, pour in the processed zucchini, cook it, and pour out the water. Skim shellfish lightly (don't be too slippery, it's easy to get old, just dip it in the oil pan for 20 seconds).

Leave the base oil in the pan, saute garlic, Jiang Mo and XO sauce, pour in the processed raw materials, stir-fry until fragrant, add seasoning and stir-fry evenly, and then take out the pan.

Pay attention to the kitchen and look forward to more food exchanges! Don't forget to collect and forward what you like!