The chef teaches you to cook seven rivers and lakes dishes, which are very good to sell and unforgettable!

Although Jianghu dishes give people a sense of the market, they have attracted the support of countless diners. Often, three or five friends get together and order a large plate or several small plates, and they can enjoy themselves. In other words, Jianghu dishes are closer to civilians. Next, let's take a look at how to make those popular Jianghu dishes. (Update professional recipes every day to help chefs grow! Welcome to "Red Kitchen")

This is an innovative dish. Chicken pieces should be sauteed in a pot with sea pepper, ginger, ginger rice and garlic rice, and then pressed in a pressure cooker. After taking out the pot, put it into the wok again, add fresh pepper, pepper blocks, fresh ginger, beauty pepper, etc. and stir-fry until fragrant. Finally, put it into a hot stone pot and serve.

The flavor characteristics of its finished dishes are: spicy and delicious chicken, soft and waxy and chewy. The reason why the stone pot is used as the container is that it looks stylish, and the heat of the stone pot can keep the fresh and fragrant taste of fresh ginger and beauty pepper for a longer time, and also make the chicken nuggets in the stone pot taste more intense.

raw materials:

1 farm rooster (about 3g), 15g fresh ginger slices, 1g beauty pepper festival and 1g green pepper festival.

seasoning:

8g of fresh pepper, 1g of pickled sea pepper, 8g of pickled ginger slices, 6g of ginger rice, 6g of garlic rice, 2g of spicy material, 2ml of rattan pepper oil, 8ml of vegetable oil, and appropriate amounts of thirteen spices, salt, sugar, monosodium glutamate, chicken essence, cooking wine, soy sauce and fresh soup.

Production:

1. After the chicken is slaughtered and cleaned, cut it into pieces and put it in a basin, and add cooking wine and soy sauce for later use.

2. Put the vegetable oil into the wok, heat it to 5%, and the flowers and peppers will burst into fragrance. Add the pickled sea pepper, soaked ginger slices, ginger rice, garlic rice and homemade spicy materials, and then stir-fry the chicken pieces. While continuing to stir-fry on medium heat, cook the cooking wine and add fresh soup (about 2ml). After pouring it into the pressure cooker, burn SAIC Motor and press for several minutes.

3. Put the vegetable oil into a clean pot, heat it to 5%, then add the fresh pepper, ginger slices, beauty pepper and sharp pepper. After frying, pour the chicken pieces in the pressure cooker, change the fire to collect the juice, and when the water is almost dry, add monosodium glutamate, thirteen spices, rattan pepper oil, chicken essence and white sugar, pour them into the heated stone pot, and sprinkle with cooked sesame seeds.

Homemade spicy materials:

Heat the vegetable oil in the pot, add pickled peppers, dried chili festival and Ciba chili, stir-fry until fragrant, turn off the heat, put it in a pot and let it stand for a day or two.

Production:

1. Wash the peeled rabbit, cut it into pieces and put it in a pot, and add ginger, onion, pepper noodles, white wine, salt and fresh green pepper for 1 minutes.

2. Put salad oil in the pot. When it is 7% hot, put the salted rabbit pieces in the pot, fry them until they are crisp outside and tender inside, and then take them out for later use.

3. Cook the pan well, add rapeseed oil and lard to heat it, first add dried green pepper, shredded ginger, red millet pepper and fresh green pepper to stir-fry until fragrant, then add a proper amount of fresh soup, add fried rabbit meat and cook for a while, then change to medium heat to collect juice, add salt, spicy fresh dew, monosodium glutamate and chicken essence, and put them in a stone pot to serve.

Production:

1. Slaughter and clean the live rabbits, cut them into cubes about 1.5 cm square, put them in pots, and add salt, monosodium glutamate, white wine, sweet potato powder and water starch to size them.

2. Set the fire in the pan, pour in the spice oil, and when it is 6% hot, add the dried chilli and pepper into the wok, then add the diced rabbit and gently push it evenly with a frying spoon, then add the spice powder, chicken essence, monosodium glutamate, salt, sugar, etc., while frying, cook the balsamic vinegar and add the scallions. When the meat is cooked, sprinkle with chopped green onion and cooked sesame seeds.

spice oil:

pour 5 liters of vegetable oil and salad oil into the pot, and then add 1 grams of fennel, 25 grams of cinnamon, 2 grams of fragrant leaves, 4 grams of citronella, 15 grams of cardamom, 5 grams of fermented grains, 25 grams of star anise and kaempferia kaempferia.

spice powder:

take 2 grams of star anise, 2 grams of fennel, 15 grams of quince, 1 grams of kaempferia galanga, 1 grams of cinnamon, and 1 grams of fragrant leaves, stir-fry them in an exothermic pan, and then grind them into powder by a machine.

raw materials:

65g of clean chicken and 3g of green, red and millet pepper.

seasoning:

8g of dried pepper, 25g of ginger slices, 5g of onion segments, 4g of garlic slices, 35g of Ciba chicken base, 8g of spicy sauce, 5g of sugar, and appropriate amounts of cooking wine, cooked white sesame seeds and red oil.

Production:

1. Cut the clean chicken into diced pots, add cooking wine, onion and ginger slices for pickling.

2. put the red oil in the pot, and when it is 7% hot, add the base material of Ciba chicken and stir-fry it with the pickled diced chicken. Then add chilli sauce, dried pepper, ginger slices, garlic slices and white sugar, stir-fry together at the green and red millet pepper festival, and finally sprinkle with cooked white sesame seeds.

Frog meat is very tender and plump against the sour and spicy flavor. After a bite, it seems to burst on the tip of the tongue like Explosicum's "fresh meat bomb", which is very popular among girls!

production:

1. 1g of Chinese cabbage and 5g of Flammulina velutipes are blanched, then put into the bottom of charcoal stove.

2. Put 75g of the pulped bullfrog into 4% hot oil, slide it to 7% maturity, and drain the oil.

3. add the base oil to the clean pot, add 15g of tomato pieces, stir-fry them slowly with low fire, and add 1g of tomato sauce, 5g of mashed garlic and 1g of hot and sour bullfrog sauce until bubbles appear on the tomato surface.

4. Stir and stir until the sand turns over. Add 1 grams of beef bone soup, 15 grams of celery, 12 grams of lettuce and 1 grams of garlic moss. After boiling on high fire, add 1 grams of fermented wine and 5 grams of salt, pour in bullfrog, heat it a little, quickly take out the pot, put it in a charcoal stove, and leave the soup in the pot.

5. When the pot is lit again, add 1g of green and red pepper rings, pour 5g of white vinegar after the fire boils, quickly pour it into the charcoal stove, light it and serve.

Hot and sour bullfrog sauce:

Mix 1 grams of pickled ginger, 7 grams of pickled wild pepper, 6 grams of pickled bullet pepper, 6 grams of yellow lantern Chili sauce and 4 grams of fermented wine, and then break them with a blender.

Snacks such as "sizzling squid" and "bombing big squid" are gaining momentum, and young people who are looking for freshness are always willing to queue up for a taste. When this popular snack on the street is combined with barbecue flavor, it has made this steel pot squid fried with garlic, cumin and pepper, which can sell more than 6 copies every day.

raw materials:

4g fresh squid.

seasoning:

1g of dried chili, 2g of Pixian bean paste, 1g of steamed fish black bean sauce and oyster sauce, 1g of shredded ginger and chopped garlic, 5g of braised soy sauce, 5g of monosodium glutamate and chicken essence, 3g of cumin granules, 2g of cumin powder and 1g of pepper.

Production:

1. Head of fresh big squid is removed, cleaned, and the black film attached to the skin is torn off. When cutting, the first knife is cut to 3/4 of the thickness, and the second knife is cut off. Repeat this, change the knife into strips in turn, blanch until it breaks, and then take it out for use.

2. Heat the base oil in the pan, dry the chili slices, shredded ginger and garlic, stir-fry the squid strips evenly, stir-fry the bean paste, steamed fish soy sauce, oyster sauce, monosodium glutamate, chicken essence, cumin powder and pepper evenly, cook the braised soy sauce along the pan, stir-fry the squid strips with high fire until the squid strips are evenly flavored and colored, and pour the long onion slices into the pan.

what kind of sparks will be generated when local chicken and clam are matched together? This "braised clam with chicken" stuns the taste buds of diners. The secret of this delicious chicken is that it adopts the practice of "cooking with fire and stewing with fire off" in the initial processing, and the meat quality is particularly tender. The homemade fried chicken juice is fragrant and full of flavor, and the fresh clam stew makes the chicken taste delicious, which makes people want to stop.

1. 6g of red dates, 3g of cardamom, 3g of codonopsis pilosula, 3g of medlar and 3g of angelica sinensis are washed away from the surface, the rest medicinal materials except medlar are sliced into pieces, put into a stainless steel basin and soaked in 8g of warm water for 1 hour, then covered with plastic film and steamed in a pot for 3 minutes, and then the residue is removed and the medicinal material juice is reserved for later use.

2. Add 3g of local soy sauce, 12g of oyster sauce, 5g of delicious juice, 5g of salt, 4g of chicken essence, 4g of monosodium glutamate, 35g of pepper noodles and 15g of spiced powder into the medicinal juice, and mix well.