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Classic dishes of Confucian cuisine
Ingredients: 750g of tofu, 25g of Tricholoma, 25g of winter bamboo shoots, 25g of water chestnut and ham, 50g of dried scallops, 50g of sea cucumber, 50g of pork fat and lean meat and 50g of fresh shrimps.

Method: Dice scallops, sea cucumbers, Tricholoma, winter bamboo shoots, fat lean meat, water chestnuts and ham, blanch them with shrimps and control drying; Adding wine and pickling with refined salt; Elbow slice; Peel tofu slices, cover each slice, dig a hole in the middle to fill in the stuffing, cover the lid, put elbow slices around, put them in a casserole, add broth and seasoning, slow fire 1 hour and buckle them in the bowl; Boil the original soup, thicken it and pour it on the tofu. Ingredients: 250 grams of boiled duck breast; 40 grams of lean ham; Tricholoma aquatica15g; 3 egg whites; Water-soaked winter bamboo shoots15g.

Method: Cut the duck breast and winter bamboo shoots into cubes; Slice ham; A piece of Tricholoma is divided into two pieces, and it is soaked with winter bamboo shoots in hairy soup; Beat the egg white into a paste, put it into a greased plate, trim it into a circle with a diameter of 1 5cm and a thickness of1cm, steam it with ham strips into the word "longevity" for 2 minutes, and take it out; Add three sets of soup, diced duck, diced bamboo shoots, dried mushrooms, cooking wine and refined salt into the spoon, boil to remove foam, pour into the soup plate, and push the steamed word "longevity" into the plate. Ingredients: 500g of prawn and 200g of tender cucumber.

Method: Clean prawns; Wash cucumber and cut into discs; Punch a hole in the middle, put it on the shrimp tail, and put it on a plate.

Put the shrimp in an 80% hot oil pan, pour it out and drain it; Burn sesame oil to 50% heat, choke the pot with pepper, add Jiang Mo, cook wine, broth, refined salt and shrimp rings, stir-fry and serve.

Bird's nest wanzi gold and silver duck nuggets

Ingredients: Swallowwort 1 00g, boiled duck1only about 750g, lean ham100g, chicken tenderloin100g, and 2 egg whites.

Production method: mince the ham, add egg white and mix well, slice the remaining ham; remove the bones from the boiled duck, cut it into rectangular blocks, remove the tendons from the chicken tenderloin and make it into velvet, add egg white, soup stock and salt, stir it into chicken material, spread it on an oiled plate and mark the word "Wan", add the minced ham and steam for 8 minutes, and remove the rest of the word "Wan". Arrange duck pieces and ham slices alternately in a bowl, add three sets of soup and seasoning, steam for 60 minutes, pour the decanted juice into the bowl and put the word "ten thousand" on it. Swallow vegetables are cured around the word "ten thousand". Three sets of soup are boiled, defoamed and poured into a bowl.

Shredded red and white duck with bird's nest birthday characters

Ingredients: Swallowwort100g, 50g cooked dried salted duck breast, 50g boiled duck breast, 300g chicken tenderloin and 2 egg yolks.

Production method: shredded duck breast and dried salted duck breast; deboned chicken tenderloin to make velvet; take 1/5, add egg yolk and seasoning, stir to make yellow material, steam 10 minute, take out, cut into powder, add egg white, mix well; add egg white, three sets of soup and seasoning, and stir to make chicken material. Swallow vegetables are cleaned and water controlled, and torn into filaments. 4/5 of the white chicken material is smeared into 10 trapezoidal blocks in the plate, and the swallowtail is placed at the interval between the red and white silk; the rest of the chicken material is made into a circle, and the word "longevity" is marked out, and the yellow material is filled in and steamed in a cage 10 minutes, and the word "longevity" is taken out and placed around the room. Boil three sets of soup and serve in a bowl.

Swallow's nest without words and three fresh shredded duck.

Ingredients: Swallowwort100g, boiled duck breast 75g, seaweed and sea cucumber 50g each, pork fat 50g, water chestnut10g, egg white 3, clean mandarin fish 250g and fresh edamame 25g.

Production method: cut duck breast into shredded sea cucumber, cut water chestnut into diced dried seaweed, blanch edamame to make velvet, add egg white, stir mandarin fish meat and fat meat to make velvet, add egg white, broth and seasoning to make fish material, and take Add the rest sea cucumber, water chestnut and dried seaweed, mix well, make into meatballs, dip the shredded duck evenly, steam for 10 minute, and put the shredded duck balls in the bowl. The swallowtail vegetables are cleaned and shredded, and placed on the shredded duck balls with the word "nothing" on them. Three sets of soup are boiled, defoamed and poured into a bowl.

Fat chicken with bird's nest and Tricholoma jiangzi

Ingredients: Swallowwort100g, boiled hen about 500g, chicken tenderloin 200g, fat fat 25g, Tricholoma matsutake 50g, water mushroom 25g and egg white 3.

Production method: the chicken tenderloin is deboned and the fat fat is made into velvet, egg white is added, three sets of soup are mixed into chicken material, one piece of mushroom is blanched for drying, the mushrooms are minced and mixed with egg white, and the swallowtail is cleaned and shredded. Remove the bones from the boiled chicken, shred the seasoning wine, and marinate it with salt; spread 2/3 of the chicken material on the boiled chicken pieces, spread the rest on the oiled plate to form a circle, mark out the word "Xinjiang", fill in the mushroom powder, steam in the cage for 10 minute, change the steamed fat chicken into small elephant eye pieces, steam for another 8 minutes, and buckle. Ingredients: 250g of shrimp, 500g of pig oil, 3 egg whites, water-soaked sea cucumber, mushrooms, water chestnut, ham and lard net.

Method: Dice all two pieces of shrimp, sea cucumber, water chestnut, mushroom and ham, blanch and dry, then put on a plate, add seasoning and marinate for 5 minutes, then add egg white and starch to make stuffing; Cut the pig net oil into 5 small pieces with a square of 8 cm, put the stuffing on it, wrap the mouth, and dip the egg white paste evenly; Heat the oil pan to 50% heat, put the shrimp packages one by one, fry them until golden brown, take them out, change each into a lotus shape with 4 petals, and serve. Raw materials:

350g of pearl bamboo shoots and 50g of dried seaweed.

Method:

Cut the pearl bamboo shoots in half, blanch them, cool them with cold water and control them to dry. When the sesame oil is cooked 5 times, fry Jiang Mo, cook the cooking wine, add the sea rice, pearl bamboo shoots, broth and refined salt, stir-fry and serve. Confucius has a unique self-baked dish that is not in contact with fire. For example, baked basket mandarin fish: after seasoning and shaping the processed mandarin fish, net the oil, wrap the cake, seal the fish tightly, put it on an iron hook, and bake it on both sides with charcoal fire. Its flavor is not lost, and its color is white and tender. The eater knows its taste, but he doesn't know its method. It was once a famous dish made by Confucius.

Roast duck, roast suckling pig and Confucius House are all listed as banquet dishes, which are called "red roasted dishes", meaning that the roasted dishes are ruddy and bright. Another kind of dishes in Confucius' house is "home cooking", from rice porridge, pancakes, pickles and tofu to bean sprouts, Toona sinensis, eggs and eggplant, which are common snacks from the people and have become unique dishes in Confucius' house through exquisite production by Confucius' chefs. The principle is "fine dishes are carefully prepared and fine dishes are fried with sugar". Therefore, Confucius' family dishes are also unique.

Bean sprouts, which remove buds and roots from bean sprouts, are fried quickly in clear oil, crisp and refreshing, and have been appreciated by Emperor Qianlong. Toona sinensis bud is also a common vegetable in spring in western Shandong. Confucius receives hundreds of kilograms of good Toona sinensis bud every year for one year.

In Confucius' home cooking, local products are often used to cook various dishes. There are only dozens of kinds of "shrimp" dishes, such as: Yudai shrimp, Yuqian shrimp, Emerald shrimp, Sanxian shrimp, pine nut shrimp, sufu shrimp and so on. Da pin Guo Cai

Big pot dishes. Eight kinds of fresh things are made into various shapes and fired, and they are named after the Eight Immortals who crossed the sea. This dish was the first dish of the banquet when several generations of Confucius celebrated their birthdays. After this dish was served, the festive banquet began, and it was a traditional dish of Confucius.

Braised Shark’s Fin in White Sauce

This is a main course of Confucius' shark fin big mat. The main ingredient is the precious whole wing with white jade ridge, and the shark's fin is cooked with white steak, which is smooth and delicious. Confucius banquet

The Confucius Banquet is a model of ancient banquets in China.

Confucius banquets pay attention to ceremonies. For example, since the Qing Dynasty, the first-class "Man-Han Banquet", also known as "Man-Han Banquet", was the standard of state banquets in the Qing Dynasty. A banquet requires 404 pieces of tableware, each of which is divided into two layers. The whole banquet will be served with 196 dishes, including Manchu whole lamb barbecue, Han camel's hoof, bear's paw, Hericium erinaceus, bird's nest, shark's fin, etc., as well as whole boxes, hot pots and soup pots. It takes ten people four whole days to finish the 196 course.

The second kind is banquets for birthdays, festivals and hospitality, and the dishes depend on the types of banquets. For example, the Confucius banquet for tourists is a second-class banquet.

Yizhi Confucius House

"Eating" is a major feature of Confucius. In the Qing Dynasty, the kitchen of Confucius could keep up with the imperial kitchens of the imperial palace. Confucius dishes were called official dishes, and Confucius banquets were as rich as those of the imperial palace. There are not only various types of banquets: birthday banquets, wedding banquets, family banquets, casual banquets, Manchu banquets, etc., but also various famous dishes in terms of food taste. There are also high, medium and low specifications, including all-banquet of Yan cuisine, shark's fin banquet, wishful banquet, all-banquet banquet, forty large bowls of banquet, three large pieces of banquet and ten large bowls of banquet. There are 404 pieces of tableware for the highest-grade Manchu-Han banquet, and the dishes should be served 196.

Confucius banquet not only pays attention to color, fragrance, taste and shape, but also adds a "utensil" and an "intention". "utensils" are not only delicious food but also beautiful utensils. The utensils for Confucius Banquet are all made to order. They are porcelain, gold, silver, copper and tin, and their shapes are square, round, ingot-shaped, gossip-shaped and cloud-like. The fish is in the shape of fish, and the duck is in the shape of duck. Anyway, the dish is deformed with the utensils. To say that "meaning" is beyond a few words. Many dishes in Confucius' House have added a lot of interest from this word "meaning".

According to historical records, Emperor Qianlong of the Qing Dynasty came to Qufu, and Confucius hosted a Manchu-Chinese banquet with 196 dishes. Before the banquet, Chinese lanterns hung high and red candles shone high, and Emperor Qianlong took his seat in the music played by drummers. The dishes are precious things such as bird's nest, shark's fin, sea cucumber, scallop, etc., and the names of the dishes are even more pleasant. For example, a hatched double phoenix, shrimp with royal belt, sea cucumber with bamboo shadow, a contemporary product, a fairy duck, a dragon lying in the snow, a plum blossom swept by snow, the Eight Immortals crossing the sea, making arhats, etc., but Qianlong was tired of eating delicacies in Beijing, and all the dishes were served intact.

Duke Yansheng, who was waiting on the side, was very anxious, so he sent a message to the chef to find a way. The cook was puzzled and thought: he doesn't want to eat precious and famous dishes. What should he eat? After thinking for a while, it happened to be spring, so I sent someone to stroke a handful of apricot leaves back. The cook boiled the sugar, then put the apricot leaves in the sugar water, and let them cool. The outside was shiny, and the inside was bright green, which was very beautiful. It was named Liuli Apricot Leaves. After eating this dish, Ganlong thought it was delicious, and thought, What is the best dish of Confucius?

Since then, Duke Yansheng has finally breathed a sigh of relief, and the chef has a bottom in his heart, knowing that the emperor loves that bite. So they fried the bean sprouts with a few prickly ash, and Ganlong ate them and said they tasted good. After the emperor's mouth, bean sprouts were immediately worth a hundred times in the recipes of Confucius, not only for a big banquet, but also for a traditional dish of Confucius. So he removed the bean sprouts and fried them with Xiaoding tofu, named clove tofu. The chef also came up with a green bean sprouts dish called "Gold Hook and Silver Bar", which is to pinch off the petals and roots of green bean sprouts, fry the dried shrimps first, and then put the selected green bean sprouts on it. The dried shrimps are red and the green bean sprouts are silver. Such dishes are not available in the palace. Ganlong ate with relish, so it became a traditional dish of Confucius.

Erzhi Confucius House

Ganlong came to Qufu again and again, and the chefs of Duke Yansheng and Confucius really tried their best to come up with many tricks. There are two ginkgo trees in the Song Dynasty in front of the poetry hall of Confucius Temple. Although after nearly 800 years, the female ginkgo tree still bears a lot of fruits in spring and autumn, so we take ginkgo from the poetry hall, add honey and sugar to make a dish, and borrow the story recorded in the Analects of Confucius that Confucius taught his son to learn poetic rites, and named it "Poetry Ginkgo". The leaves on the tree can be made into the dishes that the emperor likes to eat. What about the crops in the field? After peeling the tender corn, it really looks like pearls. Needless to say, the corn kernels and cores are very fresh and tender. When it is used as soup to cook dried seaweed, it tastes particularly fragrant, so it has a nice name, called "Pearl Bamboo Shoots".

It is with these ordinary things that the chefs in Confucius' house have made valuable dishes that even the emperor likes. However, the stinky tofu and smoked tofu that Qianlong likes to eat are not the skills of Confucius chefs.

There are tofu households in Confucius. In Shuyuan Village next to Qufu City, there is a family named Han, and the two brothers live apart. They are all tofu households in Confucius' house. Boss Han sends tofu to Confucius' house every day, and then sells it, earning some tofu dregs to eat with vegetables. One year, it was hot and rainy in the dog days of June. After the tofu was prepared, it could not be sold except for being sent to Confucius' House. In the past, the poor could not afford to eat tofu, so they had to cut it and marinate it in a salt water basin.

Who knows that it hasn't stopped raining for seven or eight days in a row, and tofu has grown hair. The place near the salt water is red, and the place without salt water is gray. According to the man's meaning, she threw it away, but the woman couldn't bear to part with it. She picked it up with chopsticks and tasted it. The salty stains were good. I rolled it with pancakes and ate it. Children want to eat when they see their mother, and men have tasted it. Ha! Smells bad and tastes good. Later, with pepper and aniseed, it tasted good. When the man sent tofu to Confucius' house, he took a piece with him and said, "Give grandpa some side dishes to try." Duke Yansheng said at the beginning that stinky food was inedible, and he took it all at once.

Qianlong had just had a Manchu banquet in Confucius House. Duke Yansheng brought a small piece of stinky tofu with an emerald plate and said, "This stinky tofu looks ugly and tastes delicious." When Qianlong saw it, he felt very uncomfortable and tried it with chopsticks. Wow! It tastes really good. Ganlong said happily, "Give me your tofu farmer." When Ganlong returned to Beijing, he really took this tofu household away. Since then, Beijing has also had stinky tofu.

Two brothers, the elder brother entered Beijing because he got stinky tofu, and the second son of the Korean family met with three days and even cloudy days this year, and the tofu he made was not sold. The second son cut it and put it on the grate to dry. When the fire was on, he was not prepared to burn the grate, and some of the tofu on it burned and some smoked yellow. The second child can't be thrown away completely, and the smoked yellow one is boiled in salt water. When it is eaten, it tastes unusual. It is given to Duke Yansheng to taste. Duke Yansheng feels good, and it is boiled with cinnamon and cinnamon. The taste is really unspeakable.

Sanzhi Confucius House

Ganlong came to Qufu again, and Confucius gave a tofu feast. In other words, the banquet is all made of tofu. There is a product of tofu, clove tofu, steamed tofu, chicken soup tofu, hibiscus tofu, lotus tofu, smoked tofu ... Qianlong is particularly interested in smoked tofu, eating delicious food, and before he left, he brought Han's second child, a tofu household, into Beijing.

On another occasion, Qianlong ate a dish of fried radish in Confucius' House and thought it was delicious. He ordered it again the second time. After returning to Beijing, I still want to eat this dish and ask the chef to cook it. But after a good taste, Qianlong frowned and said, "The fried radish eaten in Confucius' House is pear-flavored. Why didn't you fry it that way!" In a rage, he drove the chef out of the palace. He also asked a chef to fry it, dried it and ate it, but it didn't smell like that, and he was also driven out of the palace. Several people were driven away one after another, and the chef was scared. One of them said with great ingenuity, "I think we have to go to Confucius' house to learn skills!" The chefs all said good ideas. So the two chefs came to Confucius' House, wrote a disciple's note and went to Confucius' House to recognize the teacher. When I got to the door of Confucius' house, I was blocked by the doorman. Asked, "Did you bring it?" Two chefs said, "I brought the post. I'm here to learn from your chef." Please inform me. " The doorman said, "Eighty-two percent have never been here before, have they?" The two chefs said, "It's the first time to come back." The doorman said, "No wonder. If you want to see the master in my kitchen, do you know the rules of my family?" "What rules?" "To gift three hundred and twenty, small gift two hundred and forty. See it if you have it, don't see it if you don't. " The two chefs had to spend money to go in and recognize the chef of Confucius as a master. Really: if you don't know, you won't do it. The way to stir-fry radish dishes is: first cut the radish into shreds, soak it in boiling water, then soak it in cold water to remove the radish flavor, and add pear juice when frying, and the fried radish is pear flavor. Without a teacher, you don't grow a skill. When the two chefs returned to Beijing, they fried the turnip dish according to the method they had learned, and Ganlong ate it with relish and beamed.