Cold Dishes - Professional Cold Cuisine
First, extract 100g of ginger into juice using a juicer. Then, deep-fry the extracted ginger juice into crispy ginger chunks.
Apply the extracted ginger juice, 15g of salt, and 15ml of chicken broth to evenly coat the cleaned Qingyuan chicken, marinate for 12 hours. Next, place the Qingyuan chicken in a pot with ginger chunks for boiling until cooked, remove and place it in a bucket with ice cubes and flower wine, soak for 12 hours. When plating, cut the chicken into pieces and arrange on a plate, sprinkle with the deep-fried ginger chunks to complete.
50g dried Hong layer slices, 50g dried winter melon slices, 1 two-vinegar chili pepper, 2 small chili peppers, 3g salt, carrots, salt, pepper, flavor enhancer, bamboo oil, chili sauce, fragrant herbs and fragrant herbs to taste.
Method:
1. After the dried Hong layer slices and dried winter melon slices are soaked and cooked, cut the two-vinegar chili pepper into shreds and small chili peppers, also cut into shreds; 2. Place all the prepared ingredients in a basin, add salt, flavor enhancer, bamboo oil, chili sauce, and mix well and arrange on a plate, garnish with fragrant herbs.
1 whole earth pig, 50g chives, 50g bamboo shoots, old ginger, salt, chicken powder, flavor enhancer, fragrant oil, soy sauce, vinegar, chicken broth to taste.
Method:
1. Clean the whole earth pig, boil it in water, remove the bones and skin, and cut the meat into shreds; 2. Wash the chives and cut them into segments, together with bamboo shoots, boil them in water until cooked, drain and cool, then arrange on a plate, and place the chicken shreds on top. 3. Finely chop the old ginger, sauté it in hot oil until fragrant, then add an appropriate amount of chicken broth to simmer until flavorful, scoop it up and mix it with salt, chicken powder, flavor enhancer, fragrant oil, soy sauce and vinegar to make a seasoning sauce, pour it on the chicken shreds to complete.
150g fresh bamboo shoots, 10g fresh Sichuan peppercorns, 50g scallion greens, 3g salt, carrots, salt, pepper, flavor enhancer, fragrant oil, fresh soup to taste.
- Method:
1. Cut the fresh bamboo shoots into slices, and cut the carrots into slices, and put them in a boiling water pot to blanch, then drain and place them on a plate to wait; 2. Mix the prepared ingredients in a basin, add salt, flavor enhancer, bamboo oil, chili sauce and fragrant herbs.
300g of dried plaice, 5g ginger, 5g scallion, 10ml of, marinated for 5 hours, then deep-fried in hot oil until golden, drain the oil.
Place the fried plaice in a braising pot to braise for 5 minutes, turn off the heat and soak for 2 hours, remove and arrange on a plate with a slight garnish.
Note: The ratio of braising liquid is: 2500ml fresh soup, 1000ml old braising water, 10g eight-corner, 5g fragrant leaf, 5g cinnamon, 8g small fennel, 8g fragrant grass, 5g fragrant herb, 35g salt, 20g chicken powder.
150g enoki mushrooms, 200g shiitake mushrooms and white fungus mushrooms, cut into threads, put into a high-soup pot (2000ml high-soup, 30ml chicken broth, 100g chicken oil, 20g salt seasoning), cook until done, remove and dry the juice, put it in a hot oil pot to fry until golden when colored, remove and set aside.
Heat a pot, add 30g garlic, 50g onion, sauté until fragrant, then add 30g XO sauce and the fried fungus, stir-fry until evenly combined and set aside. Wrap the fresh bean curd sheets with the fried fungus, cut into segments to complete.
Production:
1. Pick 200g of earth peas, remove old and young leaves, put into 80℃ hot water to quickly blanch, drain and immerse in cold water to cool again, drain and cut into shreds, add 3g salt and a little olive oil, mix well. 2. Cut fresh bean curd sheets into a rectangular shape, place the chopped earth peas in the middle and arrange it into a strip, then fold the two sides of the bean curd sheets to the middle, cover the earth peas, then cut the bean curd sheets into 4cm square pieces, arrange 9 pieces in each stack, and place 9 pieces together. 3. Mix 50g sesame paste with 20g fragrant oil, dilute and stir until smooth, drizzle on each stack of bean curd sheets with 15g XO sauce to complete.
Cold noodles are a household name, how to make it distinctive in flavoring? Liu Quan Gong used to grind gold pumpkin meat, added Sichuan peppercorns, vinegar, fresh soup and made a sour and spicy sauce, adding a hint of pumpkin fragrance, echoing the gold pumpkin dish, and Liu Quan Gong's gold pumpkin dish. Production process:
80g cold noodles are cut into strips and put into the gold pumpkin dish, pour 30g gold pumpkin sour and spicy sauce, sprinkle 3g white sesame seeds and 5g fragrant scallion, place the gold pumpkin on purple leaf, in gold pumpkin edge sprinkle pomegranate seeds to decorate, ready to serve.
Gold pumpkin sour and spicy sauce production:
Ingredients:
250g red two-vinegar chili pepper, 100g silkworm beans.
Seasonings:
15g fragrant vinegar, 2g ginger powder, 5g oyster sauce, 3g small chili pepper, 1g chicken powder, salt 3g, fragrant oil, fresh soup to taste.
Chili production:
1. Wash and dry the chili peppers, put them in a hot oil pot to fry until the outer skin wrinkles, then take them out and tear off the outer skin with hands, cut the chili peppers into the middle and remove the seeds and white marrow inside.
Silkworm bean production:
1. Wash and soak 2 days for the silkworm beans, drain and dry, put into a hot oil pot to fry until the silkworm beans break shell and become crispy, when the moisture is completely fried off, take out the silkworm beans, put them in a bowl.
Cooking process:
1. When cooking, put the fried silkworm beans into a seasoning juice with 40g fragrant vinegar, 10g oyster sauce, 3g small chili pepper, 3g ginger powder, 5g salt and 2g chicken powder, soak for 6 minutes, until the silkworm beans are flavorful, take out the silkworm beans and drain the juice, put them in a hot oil pot to fry for 1 minute to make them crispy, take them out and put them in a small bowl.
2. Small bowl is placed on the left side of the plate, and the plate is placed on the right side, the grilled peppers are stacked on the plate, the seasoning is put in the small bowl and poured evenly on the grilled peppers and silkworm beans.
Technical key:
1. The grilled peppers should have a handle, the plump shape is not easy to pick up, so when making, it is best to leave the handle, so that guests can easily pick up the grilled peppers to their mouths.
2. Two times frying the silkworm beans makes them crisp
To make this dish, silkworm beans need to be fried twice, the first time to fry until silkworm beans break shell and become crispy, and after soaking in seasoning juice, fry again under high temperature, not only can make silkworm beans enter more flavor, but also to extract excess oil from silkworm beans, eat more fragrant.
Chef's tips:
Old soup recipe: Salt, soy sauce,, red wine, scallion segments, ginger slices gastronomically, eight-corner, white, small fennel, fragrant leaf, fragrant herb.
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