The chef strongly recommends fine Hunan cuisine. How to do it?

preliminary working

1. First, slaughter the bullfrog1.5kg, cut it into 3cm square pieces, add one chicken essence, one sugar10g each, 5g spicy fresh food, 20g corn starch and 20g carved wine, and marinate for 6 minutes until it tastes delicious.

2. 250 grams of lotus root slices are fried and fished out.

Cooking treatment

1. Add 2kg of salad oil to the pot, heat to 220℃, add the pickled bullfrog, fry for about 40 seconds, and take out and drain the oil.

2. Heat the organic carbon in the bullfrog furnace in advance, and put 100g purple onion into the container.

3. Add 200 grams of scallion oil into the pot, heat to 160℃, add 60 grams of tree pepper and stir fry, then add 20 grams of Jiang Mo and minced garlic, 50 grams of homemade hot sauce 120, carved wine and 300 grams of bone soup, boil, add bullfrog and fried lotus root slices, collect juice with strong fire, and pour sesame oil 65438.

Homemade Chili sauce

Add 5 kg of cooked vegetable seed oil and 2.5 kg of cooked lard into the pot, heat to 150℃, add 1 kg of Ciba pepper (after the pepper is boiled for 10 min, mince it with a meat grinder), stir fry, and then add 65438+ Pixian bean paste. Monosodium glutamate, refined salt100g, 300g of spice powder (20g of tsaoko and fennel, 80g of pepper and angelica dahurica, 50g of cardamom and 30g of star anise, all of which are put together and ground into fine powder), 300g of chicken essence, boiled for 30min with low fire, poured into a bucket, and added with 250g of crystal sugar, and stirred evenly.

Spicy and hot fish flower

preliminary working

1. Choose1250g Wujiang fish to slaughter and clean, separate the fish meat and bones, split the head in two, and chop the bones into small pieces. Fish carving knife, add 5 grams of salt, 3 grams of monosodium glutamate, chicken powder and thirteen spices, 2 grams of white pepper and sugar each, 0 grams of cooking wine 10, egg white 1, 30 grams of water, mix well, add 5 grams of raw flour, and grab well. Fish and bones are characterized by low oil temperature respectively.

2. Accessories: wide noodles 100g, auricularia auricula 50g, bean skin 50g, celery 50g, Flammulina velutipes 80g, respectively, washed, changed knives, and watered to 80% maturity.

3. Take 10 5 cm square volcanic rock and bake it in an oven at 300℃ for 40 minutes.

4. Put 2.5 kilograms of water into the pot, add 500 grams of hot sauce and 80 grams of hot pot bottom material (Qiaotou brand or Chaotianmen brand) to boil, and keep warm on the stove.

Cooking treatment

1. Take the soup bowl and put it in the hot volcanic rock;

2. Boil the soup in the pot, add 5g of white pepper and sugar, 50g of chicken essence and 20g of pepper oil for seasoning, add10g of monosodium glutamate when taking out of the pot, and filter off the residue.

3. When the guests order, the waiter will bring the soup, main ingredients, auxiliary materials and soup together, spread the auxiliary materials on the volcanic rocks, put the fish heads and bones, put the fish in order one by one, and pour the soup.

thick pepper/chilli sauce

1. Two gold bars of dried chili and dried chili from Redmi, Guizhou, 500g each, washed with water, boiled in boiling water pot 15min, when the chili becomes soft, take out the chili, drain the water, and grind it into Ciba chili; Put 50 grams of green pepper into the pot and soak it in hot water for 20 minutes.

2. 400 grams of sesame paste, 200 grams of peanut butter and 400 grams of warm water, mix well and dilute.

3. Add 6 kilograms of mixed oil (the ratio of rapeseed oil to salad oil is 1: 1) to the pot, heat it to 60%, add 250 grams of ginger and 250 grams of garlic, and fry until brown. When the water is completely dry, take it out, put the pepper in the pot and stir fry 10 minute. Add green pepper and stir-fry for 65,438+00 minutes, add 300 grams of Merlot Chili sauce, and add 65,438+050 grams of spice powder and stir-fry for 5 minutes until the oil color is bright and sesame seeds are fragrant. Add diluted sesame paste and peanut butter before taking out the pan, and turn off the heat.

Spice powder: star anise 400g, cinnamon and fennel 300g, galangal 200g, Amomum tsaoko160g, Amomum villosum, Amomum villosum 70g, cardamom 60g, angelica dahurica 50g, geranium and citronella 40g, clove and dried tangerine peel 20g. Mix all that above spices and pulverize.

Special sand turtle

Main ingredients:

8 Taojiang turtles, each 150g.

Composition:

200 grams of red pepper, garlic seed100g, Jiang Mo10g.

Seasoning:

60g of cooked lard, 5g of bean paste, 4g of salt, 5g of steamed fish oil, 4g of monosodium glutamate, 5g of soy sauce, 5g of yellow chopped pepper 10g and 5g of dried pepper powder.

Making:

1. Slaughter the soft-shelled turtle, wash it and chop it into large pieces.

2. Add oil to the pot until it is 80% hot, and fry the turtle to pieces.

3. Heat the pan, add lard, stir-fry Jiang Mo, minced garlic, dried pepper powder, watercress and yellow chopped pepper, add prepared thick soup and turtle, season and steam the soy sauce.

4. Add red pepper, collect the juice and put it on a plate.