Restaurant classic hot dishes

Hotel classic hot dishes. We in China like to eat out. We often celebrate festivals or things. We all like to take our relatives and friends to restaurants. China restaurants usually have several classic dishes. Let's take a look at the classic hot dishes in the hotel.

Hotel classic hot dishes 1 Mapo tofu

Ingredients: 500 grams of south tofu.

Accessories: minced beef100g, garlic sprout10g.

Making:

1, South Tofu peeled off the old skin on the surface, replaced the knife with pieces, put it in a pot, soaked in broth, and added a spoonful of salt. Turn off the fire immediately after the fire boils, and don't take out the tofu, just soak it in the broth.

2. Add 75g of cooked rapeseed oil to another pot, heat it to 40% heat, add minced beef and stir-fry with low heat, add Pixian watercress 12g, lobster sauce 5g and dried red pepper 5g to stir-fry red oil, add onion, ginger and garlic 5g respectively, add cooking wine 6g, soy sauce 2g, light soy sauce 5g and white pepper 65433 to stir-fry until fragrant.

3. Add tofu and simmer for 5 minutes, turn to medium heat, add green garlic seedlings, thicken with water starch for the first time, pour along the side of the pot, and gently shake the pot while pouring. After the first pass, thicken it for the second time according to the method just now. Finally, pour in 10g red oil, shake well, then take it out of the pan and sprinkle it in a bowl.

Production key:

Because tofu is tender and contains a lot of water, it will "spit out" a little water after thickening for the first time. At this time, the second thickening juice can lock the water firmly in the tofu.

Increase knowledge: d incarnation

DuDu is a cooking method in Sichuan cuisine, that is, the fire should be small, the soup should be less, the water in the raw materials should be discharged slowly, and the seasoning and fragrance should be gradually infiltrated to achieve fresh, tender and beautiful effects.

Braised pork slices in brown sauce

Sichuan pork is also called "boiled pork". Its origin is related to folk sacrifice. It got its name because people offered cooked pork to their ancestors, and then added garlic sprouts and watercress to fry it. After hundreds of years of inheritance, it is rich and fresh, and its color is bright red, which makes people unforgettable.

Material: 300 grams of cooked pig hind legs with two knives.

Accessories: garlic stalk150g, garlic leaf 50g.

Seasoning: salt 2g, Yongchuan Douchi 3g, sweet noodle sauce, king soy sauce, chicken essence, monosodium glutamate 3g, cooking wine 6g, sugar 6g, Pixian watercress 15g and pickled pepper 5g.

Making:

1. Pour all the seasonings into a bowl and mix them into juice.

2. When the wok is smooth, stir-fry the meat slices in the wok until they become discolored and curly, stir-fry them in the lamp holder with low fire, pour in the juice and stir-fry them evenly, stir-fry them in the middle of garlic stalks for 5-8 seconds, then stir-fry them in the middle of garlic leaves for 3-4 seconds, then take them out of the wok and eat them.

Production key:

1, select pork hind leg meat with skin, add onion and ginger to remove fishy smell when cook the meat, simmer for 15-20 minutes, turn off the fire and soak for 40-50 minutes to make the meat fully absorb water, then pick it up and put it in a tray, press a heavy object to make the meat tidy, and freeze it in a refrigerator for 2-3℃.

2. After unpacking Yongchuan Douchi, soak it in salad oil for more than 1 hour before using it, so that the color of Douchi is brighter and the fried surface is not easy to burn.

Qianbaizitai Guo Hui rou

Sichuan-style pork comes from the market, everyone can cook it and everyone can fry it. With amazing inclusiveness and affinity, according to the free combination of materials, a variety of Sichuan-style pork families have been made, among which the well-known ones are Sichuan-style pork with green peppers, Sichuan-style pork with pickles, and they can also be matched with leeks, lotus flowers, onions, ginger, and even pot heads, twists and sweet potato skins.

Pork lung new Chili sauce

"Lung piece", formerly known as "scrap piece", is a kind of "waste" discarded by others because of traditional customs and other reasons. When cooked, it is called "cold salad chips". However, the word "Fei" is not pleasant to listen to after all. After repeated transliteration, it is finally called "lung piece". This dish originated in the late Qing Dynasty and was sold in the street by vendors with baskets and loads. Because of its low price and good quality, it is deeply loved by porters and poor students.

In 1930s, there was a couple who set up a stall in Chengdu, Sichuan. The male name is Guo Chaohua and the female name is Zhang Tianzheng. Because the cold lung tablets are beautifully made, golden red in color, spicy and delicious, and unique in flavor. In addition, the couple have a tacit understanding and harmony. One does it, the other sells it, and the small business is thriving. At that time, customers gathered in short supply and quickly became famous. The cold lung section was also renamed.

Authentic lovers' lung slices are tender and delicious, highlighting the aroma of red oil and the numbness of pepper. Beef and beef tongue are full of chewiness and endless aftertaste, and have won many honors such as Chengdu famous snacks, century-old brands, Chinese famous snacks, China famous dishes and intangible cultural heritage.

Making:

1, cut 2500 grams of beef into chunks weighing about 500 grams, and then put it into boiling water to rinse the blood with 2500 grams of beef offal (mixed with beef heart, beef tripe and beef tongue). Boil white salt water, add beef and beef offal, keep boiling water for 30 minutes, then simmer for 90 minutes until cooked, take it out and let it cool, put it in a fresh-keeping box and store it in the refrigerator.

2, 50 grams of onion, 50 grams of onion slices into the bottom of the plate; Mix 250g of stock with 200g of red oil, 7g of pepper noodles, 3g of vinegar, 23g of soy sauce, 5g of monosodium glutamate and 2g of salt to make juice.

3. Take 50 grams of beef and 50 grams of beef offal 150, cut into slices with a length of 6 cm and a width of 3 cm respectively, spread them evenly on green onions and shredded green onions, pour in the prepared juice, sprinkle with 20 grams of cooked peanuts and 5 grams of cooked sesame seeds, and garnish with 3 grams of coriander.

Key:

Pay attention to the curing time of beef and beef offal, and remember not to be too long, otherwise it will be too soft and affect the taste.

Steamed chicken with spicy sauce

Making:

1. Slaughter the native chicken, wash away the blood, put it in the water until the fish's eyes bubble (add onion, ginger, cooking wine and salt), simmer for 0/0 minute, turn off the fire, cover and stew for 30 minutes, take it out and drain it, and cut it into pieces and put it in a fresh-keeping box for later use.

2. 5 grams of pepper noodles, 4 grams of salt, 3 grams of sugar, 5 grams of monosodium glutamate, 5 grams of Jiang Mo, 7 grams of minced garlic, 40 grams of fresh chicken soup, 7 grams of soy sauce, 3 grams of vinegar and 70 grams of red oil, and mix well to make juice.

3. Put 50g shredded onion and 50g scallion into the dish respectively, put 200g local chicken nuggets, pour the sauce, pour a spoonful of red oil, sprinkle with 15g chopped peanuts and 8g fried sesame seeds, and finally garnish with coriander.

Production key:

When roasting chicken, the fire should not be too big, keep the soup boiling, turn off the fire when it is cooked in June and July, and stew the chicken with the remaining temperature of the soup, so that the chicken is tender, smooth and juicy.

Hotel classic hot dishes 2 Chinese cooking Hotel hot dishes are classified as stir-frying, roasting, steaming, frying, frying, roasting, pickling (salting), marinating, smoking, freezing, stewing, boiling, stewing, roasting, rinsing and soaking.

Here's how to cook a hot dish:

Fried sweet corn with pine nuts

Ingredients: 200g waxy corn, 50g mung bean, 50g carrot, 30g pine nuts, 5g sugar, 1 g pepper, proper amount of salt and edible oil.

Exercise:

1, waxy corn kernels are washed and cooked, and then taken out for later use; Wash mung beans and cook them for later use; Dice carrots for later use;

2. Put the pine nuts in the pot and stir fry over low heat.

3. Add a little oil to the pot, add carrots and corn and stir fry 1-2 minutes. Stir-fry the fragrance, add the cooked green beans, then add the salt, pepper and sugar, stir-fry evenly, then add the pine nuts, stir-fry evenly and take out the pan.

Spicy minced meat vermicelli

Exercise:

1. Soak the vermicelli in cold water and take it out.

2, carrots and green peppers are minced, and ginger and onions are minced;

3, stir-fry a tablespoon of red bean paste, low heat, stir-fry, stir-fry until the shovel is red;

4, put the minced meat in and fry until it is white, put a teaspoon of sugar, and put carrots and ginger onion;

5. Add water just to the edge of minced meat and add vermicelli;

6, boil, the water is almost dry, use a shovel to turn the juice, put green pepper, chicken essence, sesame oil, turn off the fire.

Hotel classic hot dishes 3 i. Banquet menu 20 hot dishes

1, cold dishes: boiled chicken, pork tongue, cucumber, three fresh skin rolls.

Hot dishes: prawns with scallion oil, stewed four claws, fried with scallion oil, steamed Monopterus albus, shredded Chinese cabbage, steamed eggs with clams, spring seeds with scallion oil, stewed tofu, steamed baby cabbage, swimming crab and braised pork with plum vegetables.

Others: red dates, old duck pot.

2, cold dishes: cold dishes 6 side dishes.

Hot dishes: steamed mandarin fish with pepper, abalone with green wealth, boiled shrimp, steamed scallops with garlic vermicelli, crab with fragrant soup, crispy pigeon, stewed fish lips with papaya in chicken sauce, farmer's Shu-flavored beef brisket, fried turtle with small potatoes, bullfrog with pickled pepper, stewed chicken with pine mushrooms, and baby dish with garlic in chicken sauce.

Others: crispy and delicious, clear soup noodles, pineapple cake.

3, cold dishes: welcome eight colorful butterflies, pot-stewed platter.

Hot dishes: suckling pig platter, lobster baked with fish flavor, cuttlefish fried with colored pepper, shark's fin stewed with wood frog, Bao Bei roasted with oyster sauce, steamed fish with soy sauce, desert chicken, grilled vegetables with mushrooms, dried mugwort leaves and soup.

Others: Cantonese fried rice, Meidian Shuanghui, lotus seeds, lily red beans, fruit plates, jujube round kernel soup, Meidian Shuang Ying, wedding candy and peanut seeds.

4, cold dishes: cowpea, tea eggs, pickled chicken feet, kelp silk.

Hot dishes: 1000 pieces of shredded pork, roast duck, twisted dough, braised fish, steamed pork with rice flour, chopped green onion, braised beef, braised pork, fried lettuce and shredded Chinese cabbage.

Others: Mushroom shredded pork and chicken skin soup, pork liver soup, shrimp soup, glutinous rice balls, shredded potatoes, candy.

Second, the family banquet menu 16 dishes

1, good luck is long fried powder.

2, * * * * Wu Chunxiao-Yuanyang chicken.

3, Qunlong He Xinxi-boiled shrimp.

4, gold bedding-pineapple fried bones.

5, Whitehead Old-Ginkgo Wuhua Decoction.

6, belt * * * approach-steaming belt.

7, sinking fish and falling geese beauty-water fish chicken soup.

8, glamorous-steamed flowers.

9, gold waist with prince-cashew diced. Invite people to dinner in summer, 10 course.

10, fly with me-steamed white dove. Classic hot dishes 100 pictures.

1 1, Emperor Long presented a colorful scroll-a continuous scroll of fried durian. Pictures of top ten hard dishes.

12, red robe plus happiness-buckle meat.

13, (as happy as the East China Sea)-Steamed sea fish.

14, Emerald Garden-Lentinus edodes Xiaotanglai.

15, Magpie gives good news-Meiji Sparrow. Family therapy 18 menu.

16, always happy and United-babao rice.

17, a century of harmony-lotus lily soup. 30 home-cooked dishes to entertain guests.