Practice of special Jianghu dishes

Charcoal is so hemp that it will jump.

After the bullfrog served on the table at the top of the charcoal stove, the soup boiled and the sound of "Li La La" was everywhere. The hot air mixed with the smell of pepper swept in, which made people appetite. Its biggest feature is "numbness makes people jump". The sesame flavor of pepper and the freshness and tenderness of bullfrog are seamlessly combined. After eating a few mouthfuls, guests will find that their lips are trembling slightly, but they still can't stop sucking.

Production process:

Blanch white radish 1, white radish150g, cauliflower 200g, and lotus root slice150g respectively; Soak150g potato pieces in 60% hot oil until golden brown, and then put them together at the bottom of the charcoal stove.

2, 750 grams of peeled bullfrog, put it in 40% hot wide oil and slide it to 70% maturity. The oil temperature should not be too high, otherwise the bullfrogs will stick together easily. The bullfrog should not slide before it is completely cooked, and it can look raw after draining the oil to maintain a delicate taste.

3. Add base oil to a clean pot, stir-fry 60g of ginger and100g of garlic, add100g of onion, 30g of red pepper, 20g of green pepper, 30g of dried millet pepper and 200g of Chili sauce, and stir-fry the fragrance slowly.

4. Add1000g of homemade beef bone soup and boil it. Add bullfrog pieces and mix 8 grams of chicken essence and 5 grams of monosodium glutamate. After a little heating, quickly take out the pot and pour it on the charcoal oven.

5. Boil the pot to 70% heat, add 50 grams of colored pepper blocks and 75 grams of green and red pepper rings, pour them on the bullfrog, and light them to serve.

Hot sauce:

1, 2.5 kilograms of Pixian bean paste and 500 grams of bullet pickled pepper are respectively ground by a blender for later use; 10g Illicium verum, Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Cortex Cinnamomi Japonici, Fructus Tsaoko and Cortex Cinnamomi Japonici are respectively ground into spice powder.

2. Add 500g lard and 200g rapeseed oil into a clean pot, heat to 40%, add 500g Jiang Mo, 80g minced garlic and1000g dried Chili powder, stir fry for 20min, then add Pixian bean paste, pickled pepper with bullets and 80g pepper, and finally stir evenly.

▲ Chili sauce

Technical key:

1, add lard and rapeseed oil when cooking sauce, which makes the taste more mellow.

2. Dry Chili powder should be polished with Erjing pepper, and the spicy taste is softer.

3. The spice powder must be put in last, otherwise the fragrance will be excessively volatilized.

4. Pepper powder should be ground with the best dahongpao, so that it will be full of sesame seeds.

2

Clamping with iron plate

This "iron plate clam" is delicious, garlic and spicy coexist, and it is very delicious. The juice is cooked in advance. When you take the dish, just pour it on the surface of the clam and heat it for 2 minutes. This dish is very fast!

Production process:

1, 400g of clams spit out the sediment, put it in boiling water to the opening, remove the water and put it in an iron plate lined with tin foil.

2. Pour100g of homemade juice on the surface of the clam, heat it for 2 minutes, turn off the fire, and sprinkle10g of chopped green onion on the surface.

Homemade juice:

Heat the pan to 40% heat with base oil, add 300 grams of ginger rice and 200 grams of millet spicy rings and stir-fry until fragrant, add 250 grams of spicy girl sauce and stir-fry until fragrant, then add 1200 grams of homemade garlic oil (stir well in advance when using) and box spicy sauce (Hunan local brand, bright in color, spicy and sweet, if there is no such raw material, you can use it.

▲ Homemade juice:

Homemade garlic oil:

Fry1000g garlic in 60% hot oil until golden brown, take out the drained oil, mix it with1000g fresh garlic, put it in a pot, soak it in the hot oil of fried garlic, and the oil content should be higher than that of the raw material10cm, and stir evenly.

three

La potato king

This is an upgraded version of fried potatoes. Crisp potatoes are cut into thick slices, fried first and then baked, so that they are crisp outside and tender inside, and baked with charcoal fire for fragrance. Finally, dry mixed ingredients, spicy and enjoyable. This is an excellent appetizer.

Production process:

1. Peel potatoes and cut them into irregular thick slices.

2. Add water to soak the excess starch.

3. After the guest places an order, take100g of potato chips and fry them in 70% hot oil until the color is golden.

3. Take out the drained oil, put it in a baking net, and put it in the oven for smoking 1 min until the edge is slightly burnt.

4. Pour the potatoes into the pot, add 40 grams of chopped handmade peppers, 8 grams of salt and chicken powder, 5 grams of pepper oil and 5 grams of sesame oil, then add 10 grams of coriander and mix well to serve.

four

Wrapped in tofu

This dish is made of tofu wrapped in Jianshui County, Honghe Prefecture, Yunnan Province. First, smoke it on charcoal fire until the epidermis bulges, then put it in a baking tray, add seasoning and a lot of red oil, and bake it with open fire. At this time, tofu is soaked in the soup and bubbles like a small hot pot, thus absorbing the taste.

Production process:

1. Take 16 pieces of wrapped tofu, put them neatly in a baking net, and slowly smoke them on charcoal fire, turning them over once.

2. When both sides of the tofu become dry and Huang Shi, take it out and put it in a stainless steel plate.

3. Pour in less than half of the red oil of tofu, cover the tofu with a layer of 40 grams of handmade pepper, sprinkle with 15 grams of garlic sauce, and add a little pepper noodles, salt and chicken essence.

4. Put the tofu in the oven and bake it with open flame 15 seconds. At this time, the red oil boils and bubbles come out, and the soup continues to penetrate into the tofu, and then radish powder, broken ears, spicy millet, shallots and coriander are sprinkled in turn.

5. Put it in a special baking box and bake it with a primer.

Garlic sauce:

Heat the bottom oil in the pot to 50% heat, add minced pork belly1000g and stir-fry until it changes color, add minced pork into the pot, add minced garlic1000g and stir-fry until fragrant, add minced pork and stir-fry evenly, and add 300g of stock, 50g of soybean powder, 40g of curry powder, 40g of peanut powder and sesame powder respectively.

five

Baked wide noodles

This dish is made of sweet potato powder produced in Junlian County, Yibin City, Sichuan Province. Stir-fry and put in the oven, and use the temperature of charcoal fire to let the fans fully absorb the juice.

Production process:

1. Take100g of soft sweet potato powder (Junlian sweet potato vermicelli tastes strong and needs to be soaked in clear water before use).

2. Cut into 20 cm long sections.

3. Fry 30 grams of leek in 70% hot oil for 30 seconds. When white bubbles appear on the surface, take out and drain the oil.

3. Put 25g of garlic water (with minced garlic), 3g of bright red millet spicy10g, 7g of balsamic vinegar10g, 7g of Fuhe soy sauce, 5g of sesame oil, 4g of pepper noodles, 3g of spiced powder, 3g of white sugar and 3g of chicken powder into a basin and mix well.

4. Pour in the fried sweet potato powder and leek and mix well.

5, clip into the baking net, bake with open fire 10 second, until the soup is fully absorbed by the wide powder, put it in a bowl and take the food directly.

six

Baked brain flower

Production process:

1. Fresh pig brain (about 75g) was stripped of fascia and washed with blood. Put each pig's brain in an iron box, pour 40 grams of fresh hot sauce, and then dip a spoonful of red oil to soak the raw materials.

2. Bake the iron box containing pig brain in a special oven for 20 minutes until it is cooked (when baking, push the brain flower with a spoon every five minutes to make it heated evenly), and then take it out and put it on a plate.

Fresh Chili sauce:

Add 200g salad oil,160g chicken oil and lard, add 30g minced garlic, 30g Jiang Mo and 25g red pepper and stir-fry until golden brown. After all the water is fried, add 600g of soaked cowpea, 300g of soaked red pepper and 70g of soaked ginger, stir-fry evenly, and add 20g of chicken essence and 20g of monosodium glutamate.