Who knows that 5555555555 Bagua Sichuan cauliflower has always been U

Brain flower manufacturing method (meal.com provided).

1.Float the pig brain marrow in cold water, gently tear off the fascia, put it in a pot of boiling water, add 5 grams of refined salt for two minutes;

2.After the cerebral spinal cord is contracted, the soup is poured into a clay pot to nourish;

3.Blanch the lettuce in boiling water and cut into centimeter-square slices;

4.Wash the chicken and cook it in a pan;

5.Knock the eggs into the bowl, add cooking wine, salt, and monosodium glutamate, stir well, and steam them into old eggs in the pot;

6.Cloud leg (ham), cooked chicken, and steamed eggs are all cut into slices;

7.Finely chop green onion and coriander;

8.Scoop up the pith of the pig's brain and cut it into centimeter-square pieces;

9.Put the pig brain pulp into the wok, add 100ml of soup, and heat it;

10.In addition, pour 800 ml of soup into a wok, add cloud leg slices, cooked chicken slices, lettuce slices, Shuifa shiitake mushrooms, Shuifa magnolia slices, old egg slices, Shuifa bamboo sun, golden hook shrimp, refined salt, and cook together;

11.Wait for boiling, skim off the foam, add monosodium glutamate and pepper noodles, adjust the taste, put in the pea sprouts, and scoop into the soup bowl;

12.Then sprinkle the minced green onion and coriander in the pot of pulp brain marrow, pour it into the soup bowl with cloud leg slices, and pour it with sesame oil.

Shaozi brain flower.

Ingredients: 5 pork brains, a little minced meat.

Excipients: Sichuan pepper, ginger, garlic, chili sauce, shallots, vinegar, dark soy sauce, mash, cooking wine, soybean flour, etc., the practice is basically similar to spicy tofu, of course, it is not so easy to make this dish very delicious, if you like to eat this, go and do it a few more times, and experience it slowly.

Eat a little pig brain properly, and I don't know if you will become as smart as a pig.

One day I was passing by here, and it happened to be dinner time, and I was thinking about what to eat. Suddenly, my eyes lit up, and I saw this restaurant that had been reviewed on the winter solstice, so I didn't choose to do it, so hurry up and pull over. I asked the proprietress and she said that the car could be parked directly on the side of the road, and no one cared.

Come to think of it, many of the customers at this place are rental drivers, so they must choose a convenient place to park. After entering the store, I found that the environment was better than depicted on the winter solstice. At least there are no uncleaned napkins on the floor, the table top is covered with a layer of glass, and the tablecloth underneath is at least clean.

But this kind of fly restaurant, the environment is always not the point, and it has nothing to do with good words at all, so it's good to be so clean. In addition to the store, there are also a lot of small tables and chairs outside, and it seems that business is good, so there are a lot of preparations. Let's order food, my friend and I ordered three simple ones at random.

The dishes are different from the winter solstice children's shoes, and the taste I think is average and relatively bland. [Scrambled eggs with bitter melon] seems to be 8 yuan. I didn't eat much, after all, it's a vegetarian dish, not mine.

After tasting a few bites, it was very average, and I felt that the bitter gourd was not dried much and the water was collapsed. The egg flowers are not stirred evenly when stirring, and the egg whites can be clearly distinguished. [Steamed pork] seems to be 12 yuan.

The shape looks ordinary, and the taste is okay. Nothing scented, decent. The meat is good, but it's a little on the fat side.

The potatoes at the bottom are soft and flavorful. [Hoof flower soup] looks like 16 yuan. I thought that since the sign is called Hoof Flower, then let's try it, but this one is a little disappointing.

The hoof flower is said to be chewy and elastic, and it is not stewed softly! It's a bit hard to chew. The taste of the soup is okay, there is no too much seasoning, and it is more natural and smooth.

There is not much oil, and it is not greasy to eat. The snow peas in the soup are the big ones, and this one is pretty rake-friendly, but I prefer the taste of the small beans. The hoof flower dipping dish will also be served with spicy sauce.

This meal plus rice, a total of 38 yuan. It is less than 20 yuan per person, which is cheap. But in terms of taste, at least the dishes we ordered need to be improved.

Ingredients: 250 grams of tenderloin, 43 grams of fried peanuts with salt, 7 grams of dried chili pepper, 3 grams of Sichuan pepper, 5 grams of ginger slices, 5 grams of garlic slices, 17 grams of horse ear green onions, 4 grams of refined salt, 3 grams of cooking wine, 15 grams of soy sauce, 15 grams of vinegar, 10 grams of sugar, 2 grams of monosodium glutamate, 40 grams of water starch, 35 grams of fresh soup, 95 grams of vegetable oil.

Preparation method 1Cut the dried chili peppers into 2 cm long pieces. The tenderloin is flattened with a flat blade and a large slice of Genghis Khan's millimeter thickness, which is pushed with a straight knife and cut into diamond-shaped pieces, put into a bowl, add salt, cooking wine, and water starch and mix well.

2.Soy sauce, vinegar, sugar, refined salt, fresh soup, and water starch are mixed into a nourish sauce.

3.Wok on the fire, under the oil to burn to sixty percent oil temperature, under the dry chili, pepper fried to brown red, put in the meat quickly fried scattered flowers, ginger, garlic slices, green onions fried out of the fragrance, add juice, collect the juice bright oil, add salt to fry the flower kernels, turn the pot evenly and put it on the plate.

Characteristics The color is brown and red, the shape is beautiful and tender, the taste is fragrant and slightly sweet and sour.

Sichuan Kitchen Tips. The tenderloin must be cleaned to ensure tenderness; The sizing should be thick and less, the amount of water starch in the juice should be appropriate, the seasoning should be accurate, and the heat should be mastered; Put the peanut kernels in before removing from the pan to keep them crispy.

If you have joining, you can learn it, and you can look at your own industry.

1 0 Mixed skewers.

Ingredients: 3 fresh shiitake mushrooms, 100 grams of white bamboo shoots and lotus root, cooked quail eggs, shrimp balls, fish plates, flower branch balls, bamboo rolls, 30 grams of fried tofu and burdock roots, 2 tablespoons of baked sauce.

Method: 1. Remove the stems of fresh shiitake mushrooms and wash them; Peel the white bamboo shoots and lotus roots, wash them and cut them into thick slices; Burdock cubes, bamboo rolls, wash and cut into sections; Flower branch balls, shrimp balls, cooked quail eggs, fish plates, and fried tofu are washed. 2. All the ingredients are skewered into bamboo skewers, put on the baking net and baked until cooked, evenly smear the baking sauce back and forth 3 times, and wait for the roasting to taste and serve out on the plate.

The key point of crispy barbecue should be to master the seasoning recipe and grilling, and the others are easy to learn. The following is an introduction to its process as follows:

First, the selection of materials.

All kinds of food, such as pigs, cows, sheep, chickens, geese, frogs, vegetables, fruits, and other foods that are disease-free, non-toxic and non-rotten, and fresh in color can be pickled and roasted by this method. Second, the formula.

1. Meat skewers:

5 kg of fresh meat should be counted as the amount of spices added.

Recipe 1: Fresh Xinjiang mutton skewers (from Wuhan) package, monosodium glutamate (freshness in 99%, all the following use this freshness) 70-90 grams, 36 grams of refined salt, 1 package of special fresh No. 1 (Wuhan), 40 grams of ginger and chives (chopped finely), 7 grams of sugar, 25 grams of meat floss powder, 250 grams of sweet potato starch.

Put the above ingredients in the cut meat strips and mix evenly, marinate for 10 minutes, and then use bamboo skewers to roast.

Recipe 2: 100 grams of thirteen spices, 70-90 grams of monosodium glutamate (99% freshness), 36 grams of refined salt, 1 pack of special fresh No. 1, 40 grams of ginger and chives, 7 grams of sugar, 25 grams of loose meat powder, 250 grams of red summer starch.

Put the above ingredients into the cut fresh meat strips, mix well, marinate for 15 minutes, and then skewer them into skewers for baking.

Note: The dry humidity of the meat in the above two methods is that the meat skewers can absorb spices without falling and do not run water. If there is water flowing out, it will be diluted, it is not easy to maintain the flavor, and it consumes oil when it dries, so it should be held in the hand and the meat feels moist but does not come out of the water.

You can choose from two recipes, and you can mix dozens or thousands of foods.

2. Chicken wings, chicken tips, chicken legs, duck wings and other chickens, geese, pheasants, quails, suckling pigeons and other foods. The recipe is as follows:

5 kg of food needs to be added: 2 packs of spicy and stinky dry ingredients (from Wuhan), 60 grams of refined salt, 90 grams of monosodium glutamate, 1 package of special fresh No. 1, 30 grams of ginger and chives (chopped fine), 20 grams of loose meat powder, 7 grams of sugar, and 150 grams of red starch.

Thoroughly mix the above raw materials and 5 kg of food, marinate for 20 minutes and wear into skewers. If it is dry and the material does not stick when mixing, water should be added appropriately to let the seasoning completely stick to the meat, and it should not be too thin. These are roasted raw meals.

Go to New Oriental Cooking School, Sichuan cuisine for 3 weeks, everything else for 1 week.

In Erhai Hot Spring Cave, it is all 30, and the gossip is 40, and it explodes in Yannan Wolf@! Points!!