Hotel Recipes, Hotel Recipes What are the hotel recipes

Stir-frying is a unique technique of stir-frying in Chinese cooking methods. Specifically, let the oil pan be heated quickly with a strong fire, the oil temperature is not easy to be too high or burned, to avoid destroying the nutrients in the oil, quickly add the dishes to be fried into the pot, stir-fry until cooked, and burst the belly shreds.

Ingredients: 500 grams of pork belly, 50 grams of coriander, 15 grams of sprinkling, 3 grams of salt, 5 grams of ginger juice, 10 grams of green onion, ginger and garlic, 5 grams of sesame oil, monosodium glutamate, vinegar, pepper, alkali and clear oil.

The practice of bursting the belly shreds:

Coriander belly shreds. 1) Scrub the pork belly with alkali and vinegar to remove the white oil and impurities, then wash it with water, change the water after boiling water, add green onions, cooking wine, ginger slices, cook over low heat, remove and cool and cut into thin strips, and cut the coriander into sections. Change the water, add green onions, cooking wine, ginger slices, cook over low heat, remove and cool and cut into thin strips, and cut the coriander into sections.

Slice the garlic. 2) Heat the oil in the pot, add the green onion and ginger shreds, stir-fry the garlic slices, add the belly shreds and stir-fry, cook the cooking wine, add salt, ginger sweat monosodium glutamate, vinegar, pepper, coriander and stir-fry, and pour sesame oil.

Experience: Coriander explosion: It is named after coriander (coriander) as the main ingredient. The cooking method is basically the same as that of oil explosion, the difference is that the shape of the main ingredient is mostly slices, strips, balls, rolls, etc., without adding sauce color, sugar color, the finished dish highlights the true color, the taste is fresh and elegant, and there is the unique fragrance of coriander.

First of all, you must decide on the cuisine and dishes before you can tell the recipe, and you can also go to other hotels to investigate.

1. Recipe 1.

Ingredients: 250g ribeye steak, 10g ground black pepper, 10g allspice powder, 20g butter, 2g salt, 20g red wine, 20g onion.

Clean the steak, drain it and put it in a plastic bag, find a wooden stick and beat it a few times on top of the steak to break the tendons, because this method will make the meat more tender and will not shrink. Put some black pepper on top of the steak, then smear with butter and salt, pinch it back and forth with your hands, and marinate for about half an hour. Heat the oven to 200°C, set the soaked steak in a baking tray, pour in pepper and allspice, and bake for about 15 minutes.

Take it out and turn it over and bake it for another 10 minutes, if you want to eat something tender, the time can be reduced. Pour the red wine over the onion and preheat it. Once the steak is removed, pour the heated red wine over the steak and you're done.

2. Recipe 2.

Ingredients: 100g fresh chestnuts, 1 kg of chicken thighs, 10g of green onions, 5g of minced ginger, 4g of starch, 10g of oyster sauce, 5g of cooking wine, 3g of sugar, 3g of pepper.

Soak the chestnuts for 1 hour, use a toothpick to remove the coarse film in the gaps, clean them and put them in a large bowl, flood the chestnuts with water, put them in an electric pot, add an appropriate amount of water to the outer pot, and take them out when the power jumps. Cut the chicken thighs into quick shapes, pour them into clean water and boil, and remove the chicken thighs to wash the blood. Add water to a bowl to make wet starch.

After stir-frying chives and ginger in cooking oil, pour in chicken pieces and various seasonings, add an appropriate amount of cold water to boil, then pour in chestnuts, turn to low heat and cook for 20 minutes. When the soup is slightly dry, pick out the green onion and ginger, pour the water starch to thicken, and then put it on a plate.

3. Recipe 3.

Ingredients: 1 kg of silver carp head, half a kg of tofu, 5g of ginger, 10g of green garlic, 10g of cooking wine, 10g of bean paste, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper, 3g of starch.

Wash the fish head, control the drying, cut it into a quick shape, and fry the fish head with cooking oil until golden brown and put it on a plate for later use. The tofu is cut into rectangular shapes, fried in cooking oil until golden brown, and then poured into a clay pot, where the fried fish head is placed on top. In addition, stir-fry the minced ginger, pour in all the seasonings and an appropriate amount of cold water and bring to a boil slowly, boil over high heat, turn to low heat and cook for 40 minutes to make the fish flavorful.

When the soup is slightly dry, pour in an appropriate amount of water starch to thicken the soup to thicken, then add the garlic segments, and then roll again to turn off the heat and serve.

The menu of the restaurant is as follows:

1. Chilled tiger skin quail eggs.

2. White meat with garlic paste.

3. Sweet and sour pork ribs.

4. Steamed sea bass.

5. Boiled pork slices.

6. Braised prawns.

7. Roasted yuba with shiitake mushrooms.

8. Chrysanthemum.

9. Mutton and radish vermicelli soup.

10. Fried beans.

11. Celery coarse grain balls.

12. Three-color dumplings.

The restaurant menu is home cooked as follows:1. Chilled tiger skin quail eggs.

2. White meat with garlic paste.

3. Sweet and sour pork ribs.

4. Steamed sea bass.

5. Boiled pork slices.

6. Braised prawns.

7. Roasted yuba with shiitake mushrooms.

8. Chrysanthemum.

9. Mutton and radish vermicelli soup.

10. Fried beans.

11. Celery coarse grain balls.

12. Three-color dumplings.