Homemade specialties

Food often has a great appeal to people. If people like to eat delicious food very much, they can learn more about some special foods. Generally speaking, every city has several special foods that have flavors that are not available in other cities. After learning about these special foods, you can try to make them yourself, or taste them when traveling to the local area. Here are some of our signature dishes.

Braised Lobster with Cheese and Coconut Milk

Ingredients: 1 Australian lobster, 50g diced tofu, 30g diced ham, 20g diced lettuce, 10g red pepper, Ingredient A (10g salt, 5g umami king, 10ml Guangdong rice wine, 1 egg white, 20g starch), 10g chopped green onion, cheese, coconut milk [note], cornstarch, salt, salad oil, as needed

Preparation method:

1. Kill the lobster, take out the meat, add ingredient A, season and coat with starch, set aside.

2. Heat salad oil in a pan until it is 40% hot, add the marinated lobster meat and cook until cooked, then remove from the pan and drain the oil. Wash the lobster shells, blanch them in boiling water, then take them out and place them on a plate.

3. Pour clean water into a clean pot and bring it to a boil. Add in diced tofu, diced ham, diced lettuce and red pepper. Then add salt and the cooked lobster meat. Pour in the cheese coconut milk and bring to a boil over high heat. Then thicken over medium heat and sprinkle with chopped green onions when serving.

[Note] How to make cheese coconut milk: Put 30g cheese powder, lemon juice (half a lemon), 20ml concentrated chicken juice, 30ml Maggi soup stock, 500g salad dressing and 50ml coconut milk in a bowl and mix well.

Spicy Snail Meat

Put the snails in a pot of boiling water, blanch them, take out the meat and clean it. Then put the snail meat into a pot of fresh soup with base flavor, simmer until cooked through and flavorful.

Heat salad oil in a clean pot, add snail meat and fry until fried, then pour out and drain the oil. Leave some oil in the pan, add the fragrant pot sauce, dried chili segments and green pepper segments and stir-fry until fragrant. Then add the snail meat and pickled bamboo shoots and stir-fry evenly. After drizzling with sesame oil, it is ready to be served on a plate.

How to make fragrant pot sauce: Heat vegetable oil in a pot, add glutinous rice pepper, bean paste, garlic, ginger, red pepper, green pepper, as well as star anise, bay leaves, chopped grass, cinnamon, fennel, white cardamom, bay leaves and other spices, stir-fry over low heat until the oil turns red and the aroma is fragrant.

Vinegar and pepper sea bass

Ingredients: one piece of sea bass, sliced ​​into pieces, 125g chopped green pepper, 25g chopped millet pepper, 15g celery, 10g chopped green onion, ginger, green onion, cooking wine, Maggi, vinegar, chicken powder, MSG, salt to taste

Preparation method:

1. Put the fish fillets into a pot of boiling water with ginger, scallions and cooking wine, soak until cooked, then put them into a basin of ice water to cool, pick them out and place them on a plate for later use.

2. Put chopped green pepper and millet pepper in a bowl, add Maggi, vinegar, chicken essence, MSG and salt, mix well, then pour it on the fish on the plate, finally sprinkle with fresh pepper and pour hot oil on it.

Farmhouse Clay Pot Soy Sauce Chicken

Material:

1 Guangdong Qingyuan chicken (net weight about 800g).

seasoning:

20 kg of light soy sauce, 5 kg of rock sugar, 2 bottles of Huadiao wine, 100 g of rose wine, 30 g of star anise, 5 g of cloves, 20 g of pepper, 30 g of grass fruit, 10 g of bay leaf, 0 g of cinnamon, 250 g of licorice, 500 g of lemongrass, 50 g of red yeast rice, 2 dried geckos (a live gecko is cut open from the anus to the pharynx with a sharp knife, the chest and abdominal wall are opened with bamboo strips, the internal organs are taken out, the blood is wiped dry with a cloth, and then the limbs are spread out, the tail is straightened, and it is dried over a low heat. Two of the same size are put into a pair and tied up to make the commercial product "dried gecko". The ones with large bodies, thick and long tails, no insect bites, and dry are preferred.) 400 g of salt, 20 g of MSG, 20 g of dark soy sauce, 50 g of maltose, 50 g of green onions and 50 g of ginger each.

practice:

1. Wash the chicken and set aside.

2. Put star anise, cloves, peppercorns, cardamom, bay leaves, cinnamon, fennel, tangerine peel, dried galangal, licorice and lemongrass into a cloth bag, then tie the mouth with a rope to make a seasoning bag.

3. Take a ceramic jar, put in the seasoning packet, light soy sauce, rock sugar, Huadiao wine, rose wine, red yeast rice, dried gecko, and salt, cover the jar with a wooden lid and place it on the charcoal stove, slowly boil it over medium heat, then check whether the rock sugar has melted. If it has melted, cover it with a lid and simmer over low heat for 2 hours. Finally, add MSG for seasoning, and use dark soy sauce to adjust the color to make the brine.

4. Let the brine cool down, take out 1000 grams of it and put it into another clay pot. Put the clay pot on the charcoal stove and boil it over high heat. Put the cleaned chicken, green onion and ginger into the clay pot and keep it at 90 to 100℃ for about 30 minutes. Then take out the cooked chicken and drain the brine from the chicken.

5. Spread maltose evenly on the outer surface of the chicken and place it on a plate.

6. Before eating, the waiter will cut the chicken into 30g pieces, put them on a plate, pour the hot marinade on it and it is ready to eat. Generally speaking, 1000 grams of braising liquid is needed to stew a chicken weighing 800 grams.

Features:

The chicken is tender, golden in color, and tastes salty with a hint of sweetness. In addition, many gourmets will order a bowl of rice after eating the chicken, mixed with the hot marinade, which makes the taste even more delicious.

Beer Hoof Chicken

500g farm rooster, 500g farm pig front feet, 250g country potatoes, 500ml beer, ginger, onion, salt, more than ten kinds of secret seasonings

practice:

1. Marinate the farm rooster with ginger, onion, salt and secret spices for 30 minutes.

2. Put the pig's front trotters, Shancheng beer, secret spices and marinated farm rooster into the pot and simmer until soft and tender.

3. Put the side dishes, pig's trotters and chicken into the pot and stew them together. After they are well-seasoned, remove from the pot and serve.

Soy Sauce Pork

Main ingredients: pork belly slices

Accessories: fermented black beans, chili peppers, garlic slices

practice:

1. Soak the fermented black beans in clean water for 5 minutes, then take them out and drain them for later use.

2. Heat a proper amount of oil in a pan, pour in the fermented black beans and stir-fry for a few times, then add the chili peppers and stir-fry until they have a salty and fresh taste.

3. Heat oil in a clean pan, pour in the pork belly slices and stir-fry until cooked, then add the fermented black beans, chili peppers and garlic slices in turn, season and simmer on low heat, then transfer to a container, sprinkle with chopped green onions and serve.

Wangfu Hot and Sour Chicken

raw material:

300 grams of Pure Land rooster, 50 grams each of Yunnan coriander and lemon, and 10 grams of red chili pepper.

seasoning:

5 grams each of Donggu Yipinxian and fresh dew, 3 grams each of white sugar and Sichuan pepper oil, 4 grams of chicken powder, 20 grams of white vinegar, and 2 grams of chicken juice.

Production:

1. Wash the young rooster, cook it using the boiled chicken method, and then cut it into 2 cm square pieces.

2. Cut the Yunnan coriander into 3 cm long segments; cut the lemon into 3 cm thick slices; cut the red chili pepper into 0.5 cm segments.

3. Put the diced chicken into a bowl, add the seasoning and mix well, marinate for 20 minutes, then add the chopped lemon, Yunnan coriander and chili pepper and mix well.

Fried frog legs with tea oil

Put the bullfrog legs in a bowl, add ginger and scallion juice, salt, cooking wine and cornstarch, mix well and marinate, then put into a 50% hot oil pan, cook until cooked and set aside.

Heat tea oil in a clean pot, add green pepper segments and stir-fry until fragrant, then add the cooked frog legs. While stir-frying, add salt, chicken powder, Maggi soy sauce and spicy sauce to adjust the taste. Remove from the pot and serve.

Private turtle

Kill the turtle, clean it and chop it into small pieces. Also hide the pigeons into blocks.

Heat vegetable oil and lard in a pot, add garlic cloves and scallions and stir-fry until fragrant, add fresh soup and add turtle pieces, pigeon meat and secret sauce, then simmer for 20 minutes over low heat until cooked through and serve.

Spicy Braised Pork

Ingredients: 400g pork belly

75g potato strips, 50g green and red pepper rings, 20g onion diced, appropriate amounts of pork rib sauce, shacha sauce, clay pot sauce, ginger, onion knots, dried peppercorns, dried chili sections, chopped green onions, salt, MSG, chicken essence, fresh soup, and salad oil

Preparation method:

1. Cut the pork belly into pieces, stir-fry in a pan until fragrant, add sparerib sauce, shacha sauce and clay pot sauce and stir-fry evenly, then add fresh soup and put in ginger and scallions. Add chicken essence and simmer over low heat, pick out the pork belly and fry it in 60% hot oil, remove from the pan and drain the oil for later use. Fry the potato strips in 50% hot oil until cooked, remove from the pan, drain the oil, and place on a plate as a base.

2. Leave some oil in the pan, add dried chili segments, dried Sichuan peppercorns and onions and stir-fry until fragrant, then add the fried braised pork and green and red pepper rings, add salt, MSG and chicken stock while stir-frying, remove from the pan and serve on a plate with potato strips, and finally sprinkle with chopped green onions.