一道菜很热了16年!了解人们如何做到这一点

                                          一道菜很热了16年!了解人们如何做到这一点


                                          为什么一道菜可以卖16年?在“寒冷的冬天”,大量的食品和饮料店已关闭,为什么一些餐馆有数亿年的特色菜?如何将一些街头食品搬进酒店,制作一个每个人都称赞的招牌菜?今天,让大家看看这些知名商店是如何做到的! 大荣和 以流动江湖而闻名的大荣河,善于将一些街边小菜搬进酒店餐桌,然后结合自己独特的生产技术进行改进,最终产品赞不绝口。 生蚝油 成都大荣梯子店总经理李志强 作为街头小餐馆的大米“杀手”,蒸猪肉已经被食客所青睐多年,但这种传统的粉状蒸菜有自己的家庭,所以很难卖出价格。李志强把它搬了回去。在酒店之后,另一种形式的餐桌被改造: 首先,原料变为黄沙鱼,嫩而无刺,分级较多;其次,将川越的组合改为生牡蛎,蔬菜外观略干,内部柔软嫩滑,口感更浓烈;第三,除了野生山椒和南方牛奶汁外,咸鱼片还加入了一种辛辣的焦糖酱,上面涂有一层油,滋润和芳香。 制作过程: 1.将黄沙鱼宰杀并腌制,放入一小滴水中冲洗掉蚯蚓的气味,然后放入一个部分。用毛巾吸收水分并将其放入盆中,加入辛辣的新鲜露水。 2,然后放入辣焦糖酱,野山辣椒酱,清风南奶,味精,盐,鸡肉均匀混合。 3,放入蒸米粉拌匀。 4.将油倒入辛辣的焦糖酱中,腌10分钟。 5,锅底油烧至50%热量,放入洋葱切片,蒜瓣,小火麝香,填入砂锅底部。 6,在上面编入黄沙鱼段,倒入清汤,红油,将火盖到上汽,转小火8分钟,撒上葱花即可。 风味牛排 成都大荣梯子店总经理李志强 牛仔骨最常见的做法是制作黑胡椒口味,但大荣和它是不典型的。首先在牡蛎中加入酱汁,然后用大量蔬菜加压成熟。当你吃蔬菜时加入自制的酱汁。放置工作台后,可以点燃盒式炉以继续加热。牛仔骨头香气浓郁,混合了各种蔬菜和辣椒。它很好吃。 牛肉加工: 1,锅底入油至50%热量,60克辣椒放入炒香,放入牛骨头5000克小火提取油,放入120克甜面酱,柱酱80克炒到味道,颜色,倒入高压锅。 2,锅内放入菜籽油至50%热量,放蒜瓣(破碎),生姜120克香,放入洋葱800克,甜椒片,芹菜各600克,大蒜苗220克,大香辣,将300克辛辣的女孩酱和适量的盐,味精,搅拌均匀,加入5000克肉汤,放入火中,一起煮沸,放入带牛仔骨的高压锅中,盖上蒸汽压力5分钟即可完全成熟。 采取食物过程: 1,糍粑200克换成刀,放入70%热炒至金黄色,取出油,放入砂锅底部。 2,将锅底放入油中燃烧50%热量,放入30克大蒜,10克鲜花和辣椒,放入新鲜红辣椒切片200克炒香,放下300克牛仔骨,150克味的果汁翻过来,加入5克香料粉和少量白胡椒,用文火煮入砂锅,然后取出盒式烤箱取出。 风味果汁: 将200克猪油和色拉油放入60%的热量中,加入100克生姜和蒜末,60克干青椒,40克大红袍辣椒,并加入1000克红色精晶切片。 500克辣椒,300克红辣椒切片,200克野生辣椒切片,200克浸泡萝卜,150克绿色蔬菜,继续翻炒5分钟,直至香气逃逸,加入5000克汤,火烧了煨15分钟,让胡椒和泡菜的香味渗入汤中。关掉炉渣并服务。 香料粉: 将20克八角和砂姜,10克草果,香果和孜然放入烹饪机中,并破碎成均匀的粉末。 西北面馆 In the past two years, many restaurants have closed down in the fierce competition, but Xibeiyu Noodle Village has successfully transformed itself in the “cold winter” by using the “good strategy”, and then expanded the store in a big way. In 2015, “Xibei” opened 53 branches in 16 cities across the country. In 2016, it opened 63 new stores and its annual turnover increased to 3 billion! And let the business growth of Xibeiyu Noodle Village grow wildly, it is those flavor specialties! Raw oyster beef strips Production: Executive Chef, Xibei Village, Entrepreneurship Division, Xibei The oyster beef and potato strips of “Xibei” look like scorpion. In fact, it is mixed with—— sirloin. It is cooked and cooked. The potato strips are high-pressure. When you take the vegetables, you only need to mix the two ingredients and mix them. Super efficient and convenient. Production process: 1, 2000 grams of burdock meat washed, cold water into the pot after the fly through, remove the knife into a small thumb thickness. 2, the pot into the bottom oil burned to 50% heat, into the knife into the circle of the county pepper (this kind of chili from Inner Mongolia is not spicy) 150 grams, 40 grams of pepper, 30 grams of anise, 15 grams of cumin Stir-fry, stir-fry the beef strips and stir evenly. Add 40 grams of onion slices, ginger slices and garlic slices. Add 60 grams of soy sauce and 50 grams of vinegar. Keep the beef in a medium and small fire. Take the food process: Take 100 grams of raw yak meat, 200 grams of high-pressure potato strips, mix well, plate, and garnish 5 grams of scallions to take the dish. High pressure potato strips: Use Inner Mongolia's red-skinned potatoes (high starch content) 1500g, wash and peel, change the knife into the thickness of the chopsticks head, put it into the pressure cooker, add the beef bone soup to immerse the raw materials, transfer the appropriate amount of salt, pepper, soy sauce, After steaming, press for 2 minutes until cooked. Xinjiang Aksu apple roast chicken Production: Executive Chef, Xibei Village, Entrepreneurship Division, Xibei Production process: 1, butter chicken (this is a free-range grass chicken, named after the golden fat layer in the abdomen, tender meat) 20 slaughter and cure the net (net weight about 750 g/only), add apple cider vinegar, honey each 300 100 grams of gram, onion, 150 grams of sand ginger, 60 grams of salt, 40 grams of spiced powder, wiped inside and outside, and marinated in the refrigerator for one day.xx 2,将腌好的鸡肉放入一个大烤盘,启动“烤鸡程序”,烤8分钟至八成熟,取出备用。 3,阿克苏苹果洗净去皮,切成大块。 4.客人下订单后,在每个小烤盘中放入8个苹果,然后放入半个烤鸡(斩成块),再次开始“烤鸡程序”,烤4分钟,直到鸡肉完全煮熟,拿出糖醋酱,拿出菜。 南美人 《纽约时报》说“蒸蔬菜席卷全世界”,这表明它在世界各地的食客中很受欢迎。南美集团的行政总厨和四川菜的主厨陈玉泉走遍了全国各地,教授了数千名门徒的技能。从那时起,他们就致力于四川菜的研究和开发。今天,我将介绍他掌握的三种畅销的四川菜! 江石滚牛 制作:南美集团的行政总厨 肥牛初加工: 1.选择内蒙古的牛腩肉,买回来冲到地面血液,然后进入冷藏室冷冻并放置样品。 2,每天早上上班后,取出牛蒡20公斤刨成肥牛肉片,加入新一代辣椒粉(含种子)300克,自制酱菜200克,黄酒150克,姜黄粉60粒克,大蒜粉45克,胡椒粉40克,鸡粉40克,白胡椒25克,盐20克,均匀,然后放入700克红油,350克葱油,并在冰箱中混合持续2个小时。 采取食物过程: 1. 400克腌制牛肉片,120克绿色竹笋,100克金针菇,60克洋葱,15克干红辣椒和10克香菜。 2,锅内放入600克洋葱油烧至70%热量,放入净鹅卵石6,将火油温度提高到270°C,用石块将油倒入玻璃盆中,盖上一块含有牛肉切片拿菜。 3,餐桌后,首先询问客人的辛辣度,然后打开盖子,将相应的辣椒切片放入油中炒熟,然后将肥牛肉分成三片,进入油后快速搅拌,使其均匀加热和成熟。然后将绿色竹笋放5秒钟,然后倒入蘑菇和洋葱丝5秒钟,直到煮熟,然后撒上香菜。 腌制豆沙: 锅入底油烧至五成热,下入红油豆瓣酱(绞碎)2000克,瓶装红泡椒茸500克,李锦记香辣酱300克,金钩豆瓣酱(绞碎)100克炒出香味,关火即成。 制作关键: 1,腌制肥牛时要用到两种油,红油增色,葱油增香。 2,下料时先放辣椒,豆瓣等调料抓匀,使肥牛入足底味,再倒油封住原料表面,既能保鲜,又可使肉片层层分开,保证在堂烹时不会粘在一起,生熟不均每天五分钱学会19道菜,就在“餐饮先驱者”圈子: 点击上面“进入圈子”即可加入,关注“餐饮先驱”才能每天收到精彩内容哟! 堂做极品毛血旺 制作:俏江南集团行政总厨陈舜全 这款毛血旺在俏江南热卖了16年,其秘诀有三点:首先,很多同行对于毛血旺汤里的那股幽香迷惑不解,其实这来自于从韩国采购的香菜籽,个头比国产的略大,且香味浓郁,打碎后加皱皮椒炒制红汤,麻辣红亮中带有淡淡清香,区别于一般的毛血旺汤。 其次,将毛血旺还原成川式火锅,制作流程从后厨搬入包房,让食客亲眼见证食材由生变熟的过程。 第三,考虑到有些北方客人“怕腥”,因此血旺在入菜前要先放到红油中泡进底味,上桌后再放入红汤煮制,经过这样两步加工,腥味全无。 制作流程: 如图1所示,凝结成块的鸭血5000克改刀成片,放入红油浸泡至充分入味。走菜时取鸭血200克盛入小碟,浇红油30克。 XX 2, take a white large disc, the bottom of the pad into the cabbage leaves 200 grams, and then placed in the cabbage next to the mushroom, bamboo shoots, bacon (rinse clean, steamed and then changed into a knife) 100 grams, fat intestine (advance White halogen to cooked, change the knife into sections), 80 grams of squid slices, 100 grams of duck intestines, lunch slices, winter bamboo shoots (early water to odor) 80 grams each, put the beef tongue on the top (previous white halogen to cooked , change the knife into pieces), sea cucumber tablets (in advance, increase the soup, taste) 60 grams each, 5 prawns (in advance drowning), the top of the "cover" konjac knot 60 grams Serve. 3, the casserole is filled with 1500 grams of Maoxuewang soup, 10 grams of coriander seed powder, with a large disc containing the ingredients, duck blood dish, parsley dish, oil pepper dish to take the dish. After serving, put the casserole on the cassette stove, boil the soup with boiling fire, turn the duck blood into the small fire, then follow the mushroom, bacon, fat, beef tongue, luncheon meat, winter bamboo shoots, prawns, konjac The order of knots, squid, cabbage, green bamboo shoots, duck intestines and sea cucumbers is cut off. When the soup is boiled again, the fire can be turned off. According to the preferences of the guests, the oil chili peppers and parsley are placed on the table. Maoxuewang soup: 1, 60 grams of coriander seeds, Amomum villosum, grass fruit (seed) 25 grams each, cumin, white peony, lemongrass each 20 grams, cinnamon, octagonal 15 grams each, Lingcao, meat, each 10 grams, above The spices are broken and Serve. 2, pot into salad oil 6000g, rapeseed oil 4000g, butter 2000g burned to 40% heat, into the green onion section 500g, small yellow ginger piece 250g small fire slowly fried to color brown, remove the onion ginger, Boiled in 2500 g of simmered pepper, stir fry for 15 minutes, until the oil color turns red, put it into the Pixian County watercress crushed 1000 g and simmer for 10 minutes, wait until the scent escapes, and put in 200 grams of dried red pepper (in advance into the liquor back) Soft) and stir-fry the spices for 10 minutes, then add 200 grams of pickled peppers and stir-fry for 5 minutes. Add 50 grams of rock sugar and white wine. Turn off the fire and pour into the vat. 焖 1-2 days, the top is old oil. The lower layer is a spicy base.xx 3,每天饭前,取2000克老油至50%热量,放入洋葱,浸泡红辣椒切片,浸泡生姜片100克小火炒,加20磅高汤煮开,加入永川大豆一餐300克,300克,味精,鸡粉100克,盐80克,冰糖70克,白胡椒60克,搅匀,加白酒150克开火,打成渣滓即成。 主拨号: 芫荽籽的表面是棕色的,含有鼠尾草和柠檬的混合物。它在韩国使用,经常用于烧烤和泡菜。它具有优异的除臭效果。如今,South Beauty South的每个分店每年必须至少购买100磅,或直接将其粉碎成血味汤,或加入油和炒,然后制成粉末。烹调腌制的胡椒菜时,撒上一个小锅,香味不会麻木。煎炸后,它被淋入水煮鱼中,这使得这道大菜也具有独特的风味。 2,除了香菜种子外,其他蔬菜种子也可以用来做菜,如烤牛肉,羊肉可以放少许芹菜种子,炖鸡汤,老鸭汤可以加少许糯种子,可以去掉膻味道,并使菜具有芬芳的气味。 香菜种子 香菜种子 制作:南美集团的行政总厨 芫荽籽和青椒与热油中的两种香气相结合。他们倒在用酸汤和啤酒煮熟的鱼片上。味道特别诱人。 制作过程: 1.将一条鱼(约900克)屠宰并腌制,将鱼切成碎片。加入盐,白葡萄酒,生姜,洋葱,白胡椒和泡菜5分钟。拿起洋葱姜。将蛋清糖浆倒入锅中(1个蛋清,15克湿淀粉并充分混合)100克。将鱼骨头分成几部分,然后将成分添加到底部。 2,将30克鸡油放入鸡肉中烧至50%热量,放入鱼骨炒香,放入生姜,切片萝卜片各35克,野山辣椒圈25克炒蒸,加入黄灯笼时香气逃出30克辣椒酱炒香,加入700克骨头汤,啤酒300克火烧开,放入150克丝瓜段煮1分钟,调入5克味精,鸡粉,放入鱼片放入小火改变颜色,关火即使汤倒入锅中。 3,锅入老油80克烧至七成热,下入香菜籽粒25克,青花椒粒20克炸香,起锅倒入盛有鱼片的盆中,撒香菜10克即可走菜。想学习更多名店名菜请加入“餐饮先驱者”圈子: 点击上面“进入圈子”即可加入,关注”餐饮先驱“才能每天收到精彩内容哟! XX

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