As we all know, according to the traditional classification of the Chinese catering industry, there are eight major cuisines, such as Sichuan, Guangdong, Lu Cuisine, and after many years of the flow of the years, the eight major cuisines of the development of China's food and beverage industry has a far-reaching impact.
However, in recent years, Hebei has been actively promoting the "Hebei cuisine" one of the three series of Zhili official dishes to create a new Chinese cuisine, Zhili official dishes to become China's ninth largest cuisine, in the country and even the world called "Hebei cuisine" brand.
The reporter was informed that the second session of the China Catering Industry Expo has just ended, Zhili official cuisine has become a well-deserved "dark horse" in the catering industry. Its dishes in the pot wrapped elbow, cassoulet chicken breast, official burning pickled fish and other dishes by the China Cuisine Association awarded the Beijing 2008 Olympic Games recommended recipes dishes show gold medal.
In fact, not just Zhili official dishes, Ji cuisine in a number of brand-name dishes in the meal at the Expo is also notable. In the exhibition area, contains Zhili official culture of the strong breath of the exhibition map has become the brightest of the pavilion a major attraction, fully demonstrated the "Hebei cuisine", especially the development of Zhili official cuisine innovation history, in addition to the Hebei Yulanxiang Baoding Hall, the exhibition area also shows the Chengde Imperial Cuisine Catering Company Limited, Tangshan, such as Hong Banquet Dining Room, Hebei Province, a well-known food and beverage enterprises order. After visiting the Hebei exhibition area, many people said they could not imagine that "Hebei cuisine" has such a profound food culture. Secondly, the modeling performance of the dishes of Zhili official cuisine is the first time that the dish model appears on the stage of China's food and beverage, and at the same time adopts the background music and on-site explanation, which visually shows the inheritance, development and innovation course of Zhili official cuisine. The chef of Handan Basket Oil Catering Co., Ltd. at the booth also made people applaud his skill of rolling out 10 dumpling skins with a rolling pin at the same time. In addition, with the food with a large number of newly excavated launched with the Zhili government with a strong cultural flavor of blue and white porcelain utensils, such as the long lost warm plate, thick juice compote, abalone marigolds, etc. is also a major highlight of the food fair.
In this exposition blew a "Ji cuisine" hot wind, especially Zhili government dishes greatly enhance the "Ji cuisine" visibility and influence, at the same time, this heralds the "Ji cuisine", especially the Zhili government dishes. ", especially Zhili official dishes will begin to go out of Hebei, to the country.
It is understood that Hebei catering culture has a long history, by the radiation and influence of China's advanced catering culture, Ji Cuisine style, cooking techniques, feast etiquette and other dietary cultures continue to nurture the growth of the gradual formation of a number of types of dishes, including palace dishes, government dishes, ethnic dishes, local dishes, "Ji Cuisine" there are three major factions: Ji in the south of the dish, represented by Baoding, which is the first in the country. Jizhongnan cuisine, represented by Baoding, which is the largest school of "Ji cuisine", mainly including government food and home cooking, with more than 600 years of history of Zhili government food that is the representative; in addition there is Jibei Palace Seaside faction, represented by Chengde, like the Manchu Manchu feast that is the representative; in addition there is the Jidong Coastal faction, represented by Tangshan, in order to cook live aquatic The raw materials of fresh seafood.
According to industry insiders, in recent years, with the south to the north, local dishes into the city and the entry of new dishes, upscale restaurants, "Ji cuisine" business suffered a great impact, "Ji cuisine" proportion has fallen sharply. The problem it faces is how to "excavation, heritage and innovation", and then promote the "Ji cuisine" to seize the opportunity to call the country.
To this end, Hebei Province, recently held a special "2006 Ji cuisine food culture exhibition activities". It is understood that the organizing committee will continue to organize and hold the "Jicai development and innovation forum", "Yanzhao catering enterprise brand exhibition and famous dishes, famous points, famous feast exhibition", "Jicai creative competition, "Jicai Beijing promotion month", etc., will also compile and print "Jicai famous dishes, famous feast collection". Fully demonstrate the development achievements of Hebei catering industry, in-depth excavation of the history of Ji cuisine, cultivate and establish the brand of Ji cuisine.
In 2005, Hebei Province, catering and lodging industry to achieve total retail sales of consumer goods 34.96 billion yuan, an increase of 19%, ranked first in all industries, more than 30 catering enterprises were named the national special, first-class restaurants and hotels.
"2006 Jicai food culture exhibition activities," said a responsible person of the organizing committee of the reporter, Hebei catering industry has formed a unique regional style and cultural concepts. Jicai both focus on local characteristics, but also the long and wide range of people; in the inheritance of traditional skills at the same time, continue to change and seek new, to be combined with tourism products. Ji cuisine with a wide range of materials, selection of fine materials, deep internal skills, focus on color and flavor, pay attention to the nutritional structure, highlighting the salty and fresh, fragrant and saucy sauce, a wide range of varieties, the pursuit of the environment elegant and generous, heavy etiquette, service, influence and popularity continue to rise. Such as Baoding Guild Hall's "Zhili official whole fish banquet" and "China Zhili official banquet", "a product of the civil service dishes" and "a product of the military service dishes "etc. were highly evaluated by the judges and became one of the big winners of the 2nd Dining Fair. Zhuozhou Huadingqi Company's Huading Royal Noodle was recognized as a recommended dish for 2008 Beijing Olympic Games; Handan One Basket Oil Catering Co., Ltd. was honored with 1 Chinese Famous Banquet title.
Liang Lianqi, chairman of Hebei Yulanxiang Baoding Hall Catering Co., Ltd. said, at present, *** there are more than 40 kinds of "Zhili official dishes" are inherited by our excavation, and hundreds of all kinds of "Zhili official dishes" and more than ten classic banquets are still under development. In addition, we have also made a great effort to improve the "Zhili Government Cuisine". In addition, we have applied for patents and registered brands for "Zhili Official Cuisine" and "Zhili Official Banquet", of which "Zhili Official Cuisine" was officially recognized as Hebei Intangible Cultural Heritage in June this year. Intangible cultural heritage, we hope that "Zhili Official Cuisine" can become the pride of "Ji Cuisine" and even "Chinese Official Cuisine", and "Zhili Official Cuisine" can become the ninth largest cuisine in China. "to become China's ninth largest cuisine.
2. Characteristics of Ji Cuisine
Characteristics of Ji Cuisine The selection of materials is extensive and strict, the production is exquisite and fine, the taste is savory and saucy, the utensils are elegant and decent, and the modeling is natural and beautiful.
(1) Local material, fine and strict. Hebei Province, with its favorable natural geographic conditions, suitable climate and abundant produce, there are thousands of raw materials available for cooking.
Which are planted in the field of grain and a variety of vegetables, the vast rural mountainous areas of livestock and poultry resources, live in the water fish, shrimp, crabs and seafood, there are from the mountains and forests of the savory mountain treasures. Abundant material resources for Hebei dishes on the ground to lay the material foundation.
Ji cuisine focus on local materials, selection of local famous products into the food. Such as fern with mountain chicken breast made of slippery fried Ruyi vegetable, outside the ridge with Baoding sauce melon made of uniform mix meat melon, as well as cooking shrimp section, a product of longevity peach, Tian Gui mountain chicken, burned north and south, chestnut chicken, Changshan turtle, and so on, the list goes on and on.
冀菜讲究选料严格，不同质地菜肴要选用不同质地主料和配料。 Such as white jade chicken breast, must choose chicken buds, and then with seasonal vegetables; change the knife meat must be fat and thin meat asked.
In terms of fish, there are spring silver, summer knife, autumn thick, winter carp and winter eating head, summer eating tail, spring and fall eating water said, can be said to be strict. (B) knife work fine and exquisite, good at flower knife.
Ji Cuisine speaks of the shape of the knife work of the dishes, different dishes to have different knife mouth, different shapes of the main ingredients to be matched with different shapes of the auxiliary materials, and the shape of the ingredients to be smaller than the main ingredients to highlight the main ingredients, a variety of knife mouth has a strict requirement. Jicai knife work is exquisite and fine, a variety of knife skills to use skillfully and freely.
Especially the shredded meat flinging knife method, chopping knife method and even slice method is quite unique, known as the three best. The so-called fling knife method, is to chop, push, fling the technique of shredded meat.
Chopping, pushing, dumping these three steps are almost simultaneous, need to be closely matched with the stage; hacking knife method is to use hacking and pulling techniques to cut shredded meat; even piece of the method is the raw material with a batch of knife method sliced into a very thin even into one of the large strip of the slice. These knife skills not only cut posture beautiful, and cut raw materials fast, neat and tidy shape.
Secondly, the shape after the knife processing is beautiful and diverse, especially the shape of the flower knife is more realistic. Such as slices of willow leaves, crescent-shaped slices, the size of the elephant's eye slice, bone row slice, wood slag slice, the size of the head of the sickle slice, folder blade. Wiping blade; block-shaped block of hobnail block, chopping wood block, rhombus block, pillow block, board finger block, elephant eye block, bone row block, as well as horse teeth section, large inch section, small inch section, car key strip, dice ding, hairpin coupling, grasshopper legs, incense burner legs, etc.; flower knife with wheat, lychee, straw raincoat, chrysanthemums, mesh, fish scales. Comb, Buddha's hand, centipede, human character. Single and double elephant eyes, peony, etc.
The diversification of raw material forming, so that the shape of the dishes more colorful. Baoding grasp fried fish, Tangshan burst squid tube, Shijiazhuang, the late master Yuan Qingfang created the golden lion lion fish is carved in the knife work of the typical dishes.
(C) cooking techniques comprehensive, to slip fried famous. There are more than 30 kinds of cooking methods used in Jicai, including slipping, stir-frying, deep-frying, exploding, burning, grilling, pulling, shabu-shabu, roasting, and other methods, with slipping and stir-frying being the most popular.
Slip fried food is a quick dish, rapid fire into the fire, paste, seasoning, gravy and other processes have strict requirements, must be solid basic skills, agile action, clean. In the specific method on the slip fried. Frying, soft frying, frying, dry frying, soft slip, Jiao slip, sugar slip, vinegar slip, fry slip and so on 16 kinds of methods.
These techniques for Hebei chefs, can be used freely. (D) pay attention to the juice and gravy, good at paste.
Ji dishes pay attention to gravy, different types of dishes have different requirements, such as stir-fried dishes pay attention to Wang oil burst juice, clear oil hold gravy; slip fried dishes and hooked gravy do not see gravy, eat gravy do not see gravy said. The system requires a bowl of juice, spoon cooking juice or lying juice, a success.
This requires a good grasp of the seasonings, soup (water) and the proportion of powder and gravy and stir-fry fire, and thus the technical requirements are quite high. The burning, grilling, and fire rely on dishes pay attention to the bright oil bright gravy, which must correctly grasp the amount of soup, gravy concentration and thickening of the timing.
The use of paste in Ji cuisine is very extensive, Lai cuisine raw materials before cooking, according to the nature of the raw materials and dishes texture, color and other aspects of the characteristics of the paste and paste, although the paste of the same raw materials, but there is a strict difference in the use. Such as slippery fried dishes on the protein paste, slippery dishes hang protein paste, dish raw materials after hanging paste on the paste, is conducive to maintaining the nutrient composition of the dishes, in the heating of less loss or no loss, but also to enable the dishes to achieve the requirements of different qualities.
(E) rich and varied flavors, texture fresh and realistic, the fire is appropriate. Love of salty flavor, is a characteristic of the taste of the people of Hebei.
The savory flavor is also the mother of the dishes. Ji cuisine in the taste of fresh and salty, salty fresh, fragrant, mellow mainly, pay attention to salty and light moderate, salty fresh, fresh and salty mouthful, in the salty taste mellow, in the fresh taste clear.
Although the taste of Jilai is mainly salty and fresh, it is unconventional and diversified in taste. Such as sweet and sour, sweet and tangy, spicy, sour and salty, strange taste and so on all kinds of taste is not uncommon.
Ji cuisine not only focus on taste, but also pay attention to the taste of the dishes, texture. Such as slippery fried dishes pay attention to slippery, soft fried dishes pay attention to soft and tender, scratch fried dishes | well study the outside of the scorched tender, dry fried dishes pay attention to the outside of the crispy tender, fried dishes pay attention to brittle, fried dishes pay attention to slippery.
Through the changes in the taste of the dishes, giving people a beautiful enjoyment. (F) focus on soup, to fall soup to win.
The chef of Ji cuisine is familiar with the soup technology, and according to the quality of the dishes, respectively, to choose to use the first soup, the second soup, set of soup, drop soup. Hebei's drop soup system is unique and distinctive.
The method is: chicken and duck meat and other protein- and mineral-rich raw materials, wash, blanch with boiling water into the water (without seasoning), with a small fire to open the slow fire to cook, so that nutrients dissolved in the soup, to be thick when the soup is half of the soup is known as the head of the soup; after the original soup and then put into the raw materials with water to continue to cook on a small fire, the soup is thick and then half of the soup, with the head of the soup mixture, the soup is known as a set of soup; the remaining part of the soup is known as the second soup. The remaining part is called second soup. The new set of soup poured into the pot to heat, take the chicken breast, pork spine minced and pinched into cakes fell into the soup, to be nearly open when the meat cake gradually floated, skimmed off the floating foam, fish out the meat cake, filtering, that is, fell into the soup.
This soup is delicious, mellow and clear, high-grade dishes with the help of this soup, can be said to be the icing on the cake. (G) Dissolve flavor, shape, and ware in one.
The shape of Ji cuisine is natural, flat, three-dimensional and half-standing, with a natural and beautiful form, a good mix of main and auxiliary materials, a bright and fluent color, and different types of dishes in different shapes with different art of plating, and different types of leis, using.
3. Ji cuisine is not China's ninth largest cuisine
Superb skills, exquisite dishes, exquisite utensils ......1 The end of the 13th Jicai food culture exhibition competition, let visitors really appreciate the style of Hebei food culture.
With this, is the "Ji cuisine" after last year called the second national catering industry exposition, once again become the focus of attention. So, "Ji cuisine" really exists? Can it become a new cuisine after the eight Chinese cuisines? 1, "Hebei is not no good" A dragon soaring between the clouds, the dragon's mouth slightly open, a line of water from the dragon's mouth, impact on the waterwheel below, the waterwheel kept turning --- behind the waterwheel, is the wigwam, Pavilion Bridge ...... This is not a painting, but a dish.
"This dragon is carved from a cow's leg melon." Fan Zhancheng, chef at the Hebei Hotel and creator of this "Dragon Yanzhao" dish, said, "The rockery is a green carrot, the bridge is a carrot, the base of the bridge is a 'heart of beauty', and the waterwheel is made of green carrots and carrots.
Those clouds are the effect created by the fog machine below, and the water is pumped up from below with a thin tube." Clearly, this is a decorative dish that combines sound and light.
In the Hebei Hotel is located in the Hebei cuisine food culture exhibition contest exhibition hall, from the province's 13 delegations of chefs are also showing their skills: a ball of noodles in their hands gradually into thin noodles, into a delicate snacks, into exquisite dumplings ...... and participate in the exhibition of the dishes is to make people The dishes in the exhibition are even more pleasing to the eye and mouth-watering --- the "divine brush" made of fish meat and shark's fins is so delicate that it can be seen, the "fruits" made of noodles are exquisite, and the dumplings made of vegetable juice look like "dumplings". Vegetable juice made of dumplings like leaves with a green light, rice, noodles, vegetables can make a gossip Tai Chi map of the shape! On those ordinary home cooking, also made so exquisite, a piece of ordinary tofu, around the six kinds of seasoning, each of which is full of color and flavor. January 12, 13 two days, the province has more than 100 Hebei cuisine famous feast, more than 1,000 Hebei famous points, famous dishes, famous snacks exhibitors to participate.
"The overall level of this exhibition competition is even higher than when we participated in the Second National Catering Expo in October 2006." Wang Jincang, director of the Business Reform Department of the Provincial Department of Commerce, commented.
In fact, perhaps it was the success at last year's Food and Beverage Expo that gave the province's catering companies a jump-start. In that three-day exhibition competition, the Hebei delegation launched the "Zhili official whole fish banquet" "China Zhili official banquet" "a product of the civil officials dishes" and "a product of the military officials dishes" and "a product of the military officials dishes". "A product of the military officials dishes" and other highly evaluated by the judges.
Among them, the pot elbow, pot collapsed tomatoes won the "Golden Tripod Award of Chinese famous dishes"; Zhili official government burnt pickled fish, spring not old sauce steamed fish, green onion burnt deer tendon, burnt squid, etc. won the "Chinese famous dishes award"; Fortune full of feast won the "Chinese famous feast award". "Chinese Famous Banquet Award" - all the participating enterprises all won awards and return. "Ji cuisine" a time to make a big splash, become recognized as the "dark horse" at the meeting.
After the National Food Expo, the Commerce Department has organized a series of activities in the province, "Ji cuisine" reputation is getting louder and louder. "Hebei is not without good food."
Wang Jincang not without complacency. 2, "Hebei cuisine some 'lights under the black'" After the opening ceremony on January 12, Ji cuisine food culture exhibition competition of several sub-contests and exhibition halls were admired to visit the people crowded.
"I really did not expect that Hebei has so many good dishes, and so many culinary masters." A visitor said with some excitement while watching, "I really didn't know before!" In fact, the visitor's words inadvertently revealed the situation of "Hebei cuisine": although the level is not low, but in the country, and even the province are not much influence.
"Yanzhao land has bred a brilliant Ji cuisine food culture, why has not been able to call in the country?" In the afternoon of January 12 Jicai development and promotion of the symposium, the deputy director of the provincial Department of Commerce Zhong Ji'an words are both questions, but also thinking. "Jicai lack of historical heritage, but also can not say a clear and specific flavor, in particular, can not be distinguished from other cuisines of the system of rigorous cooking techniques, although there are a few dishes selected for the Beijing Olympic Games recommended dishes, but can hold up the Jicai signboard?" An industry insider's statement may be representative.
In fact, as a concept, "Ji Cuisine" has been put forward as early as the 1970s. Ma Fengqi, president of the Hebei Culinary Association, recalled that in 1977, the 18 national chefs of Hebei Province were already known as "18 Jicai pines".
At the end of the 1980s, Hebei Province set up a "Jicai writing group", and published the "Hebei dishes book", the first Jicai monograph. 2001, the province's second culinary technology competition, "Jicai" was once again widely mentioned. widely mentioned.
Unfortunately, these moves did not give the "Ji cuisine" to bring national impact. "Hebei cuisine is not without its own system, nor is it without its own characteristics."
Ma Fengqi, president of the Hebei Culinary Association since 1988, believes that as early as 1988, Ji Cuisine has formed a more complete system to support the main schools of this system is the Jizhongnan, Jidong and Seibei three major schools. And now Zhili government food is for the Jicai system added a heavy dose.
"I think Ji cuisine is not no system, but the three-dimensional system structure is very complete." Zhong Ji'an believes that the current Ji cuisine of several genres constitute a typical pyramid structure: the tip of the tower is the Seychelles Palace Cuisine, positioning high-grade consumer groups, the center of the tower is the Zhili Government Cuisine, mainly aimed at moderate consumer groups, and Jidong Cuisine, Zhao Du Cuisine, as well as folk snacks from all over the world, mainly oriented to low and medium consumer groups, constituting the base of the tower.
"Such a complete system is not found in other cuisines." Zhong Ji'an said, but he also admitted that at present Ji cuisine has not had any great influence.
In his opinion, this has quite a lot to do with Hebei's geographic location. Hebei surrounded by the capital, from the Yuan Dynasty onwards, the north and south of the culinary genres converge here, culinary culture from all over the world mingled here, which makes Hebei cuisine eclectic and inclusive, instead of annihilating its own characteristics.
"On this point, Hebei cuisine has a little 'black under the lights'." Zhong Ji'an said.
In addition, due to the Hebei catering authorities affiliated with the change in recent years has objectively affected the role of the play *** in the discovery of "Hebei cuisine" culture, and the province's catering enterprises to fight separately, but also the lack of a mechanism to form a synergy. 3, "we have just started" "Now, Ji cuisine can not be said to have become a climate, even.
4. What are the characteristics of Hebei cuisine
Shijiazhuang: catch fried whole fish From the point of view of the traditional dishes, Shijiazhuang is too young, young enough not to have their own characteristics, the so-called Shijiazhuang cuisine, in fact, is absorbed Beijing, Lu and other places of the characteristics of the cuisine, and then innovate and become.
Local dishes have a catch fried whole fish quite see Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a big carp, the wonderful thing is the knife.
Plate on the table, a plate of food to take up one-third of the table, delicious and atmosphere. Qinhuangdao: steamed seafood to Qinhuangdao to go to the natural seafood to eat, the local people like to steam seafood, whether it is crab, shrimp or clams, put on the water, steamed, eat when dipped in ginger vinegar juice, that fresh! Eat seafood is seasonal, crab two seasons a year, the end of April began to eat Peppy shrimp, of course, can also be regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that is not called seafood.
In recent years, barbecue seafood began to popularize, there is a small mixed fish called Qingpizi, slender, spine there is a little green, can not be fried to eat, can only be grilled to eat, have a taste and especially cheap, when the season 5 yuan can buy two pounds, two and a half pounds. Chengde: ten thousand word buckle meat This is a court dish, now become a birthday dish, the method is to braised pork cut into 3.3 cm square small pieces, with a knife one by one will be outside and inside the meat, according to the square circle to the center of the meat block was "ten thousand" type, can not be made to separate, and then the skin down, placed in the steaming bowl, plus broth, spices, on the steamer for 2 hours! The first step is to take out the buckle plate, pour the soup, fat head thickening is complete.
5. Hebei cuisine is characterized by what
Shijiazhuang: catch fried whole fish
From the perspective of the traditional dishes, Shijiazhuang is too young, young enough to not have their own characteristics, the so-called Shijiazhuang cuisine, in fact, is absorbed Beijing, Lu and other places, and then innovate and become. Local dishes have a catch fried whole fish quite see Shijiazhuang people of this "breadth of mind". Catch fried whole fish with a large carp, the wonderful thing is the knife. Plate on the table, a plate of food to take up one-third of the table, delicious and atmosphere.
Qinhuangdao: steamed seafood
To Qinhuangdao to go to the natural seafood, the locals like to steam seafood, whether it is a crab, shrimp or clams, put on the water, steaming, eat dipped in a bit of ginger and vinegar juice, that fresh! Eat seafood is seasonal, crab two seasons a year, the end of April to start eating pi pi shrimp, of course, can also be regardless of the season, eat farmed, in the eyes of the people of Qinhuangdao, that is not called seafood. In recent years, barbecue seafood began to popularize, there is a small mixed fish called Qingpizi, slender, spine there a little green, can not be fried to eat, can only be grilled to eat, have a taste and especially cheap, in season when 5 yuan can buy two pounds, two and a half pounds.
Chengde: ten thousand words buckle meat
This is a court dish, now become a birthday dish, the method is to braised pork cut into 3.3 cm square small pieces, with a knife, one by one will be the meat from the outside and the inside, according to the square around the circle to the center of the meat block in the shape of the word "ten thousand", can not be made to separate, and then the skin down, placed in the steaming bowl, add soup, condiments, and so on, and so forth. Add broth, condiments, steamed in a cage for 2 hours, take out the buckle plate, poured with broth, fat head thickening is complete.
6. What are the characteristics of Hebei cuisine
Hebei is a wide range of people, there are three major schools of flavor dishes: JiZhongNan school, the Palace of the foreign faction, the Beijing East Coast faction.
JiZhongSouth faction to Baoding as a representative, characterized by a wide range of materials, to the mountain goods and Baiyangdian fish, rapes, crabs as the main, heavy color, aroma, heavy sets of soup. Palace outside of Chengde on behalf of the faction, characterized by the selection of local raw materials into the food, good cooking court dishes and mountain treasures and game, it is like the Beijing court dishes, but taboo cattle, rabbits, knife work is fine, heavy fire, pay attention to the shape of the dishes and containers, taste crispy and salty.
Beijing East Coastal Pai Tangshan-based, it is close to the Bohai Sea, to cook live seafood, characterized by a wealth of raw materials, knife work is delicate. It is characterized by rich raw materials and delicate workmanship. The taste is light, and the oil holding thickening is emphasized.
Dishes with exquisite Tangshan porcelain containers, unique style. Hebei flavor snacks snacks are also quite distinctive, noodle varieties, good quality.
The famous dishes are: sentence with meat melon, cooking shrimp section, a product of longevity, Tian Gui mountain chicken, burned north and south, Changshan turtle, roasted deer, golden lionfish, glutinous rice sweet rice, Rao Yin tofu brain, Wang Dashan tripe, Guo eight burnt, buckwheat syrup.
7. request Jicai home cooking practice
I am from Hebei, first briefly introduced the same.
Hot and sour shredded potatoes:
1. Wash the potatoes and scrape the skin.
2. first cut the potato into neat large thin slices so that is the point of cutting out uniform silk.
3. Cut the potato slices into thin julienne
4. Soak the cut potato julienne in water to remove the starch, (so that the fried potato julienne is refreshing and not sticky)
5. Chop the green onion, cut the chili pepper into small segments, cut the garlic into minced, cut the red pepper into shreds, and cut the ginger into minced.
6. Put oil in the pan and sauté the peppers for flavor.
7. Fish out the fried peppercorns
8. Add onion, ginger, garlic and chili pepper segments to the pan and stir-fry to bring out the flavor.
9. Put in the soaked shredded potatoes.
10. Stir fry the shredded potatoes and pour in vinegar to cook the flavor.
11. Add salt to taste
12. Put in the red pepper and stir fry.
13. Finally, put in the minced garlic to enhance the flavor
14. Stir fry evenly can be out of the pot.
Gazpacho: simple cold: a cucumber, green onion 4 ~ 5, a chicory, broccoli quarter of a cucumber julienne (not too thin), green onion cut into small sections (knife cut hand-torn can be), chicory cut into small segments, broccoli cut into small pieces blanched and rinsed, put in a large container, add: salt, sugar, monosodium glutamate, seafood soy sauce, vinegar and sesame oil, mixing well can be Hot dishes: Ingredients: ground pork 50g. Leek 250g. 1 piece of ginger. Pickled red pepper 4. Salt. Chicken essence. A little. Black Bean Sauce 1 tablespoon hot pan cold oil into the minced meat stir fry on medium heat, the water dry out of the oil into the black bean sauce continue to stir fry until crispy. 2. Add ginger. Soak red pepper stir fry flavor, add leeks quickly stir fry over high heat and put a little salt and chicken stir fry well out of the pan. 3. black bean sauce practice - chopped black beans, pot of oil 4 into the heat into the onion and ginger stir fry flavor, put the black beans stir fry for 2 minutes plus wine. Sugar stir fry evenly out of the pot.