Restaurant menu daquan
A steamed stuffed bun, cake, bean paste, Sam Sun soup, celery, fried fresh potatoes, salted shrimp, brisket, braised fish pieces, pork fried dried beancurd, stewed radish, fried peas, fried sharp vegetables, five cups of goose, fried pumpkin, fried spinach, pork bone seaweed soup and corn bone soup.
Second, steamed bread, fried pork liver powder, roasted duck with ginger and onion, fried cauliflower with pork, fried bacon with Dutch beans, fried onion with pork liver, fried pork tongue with preserved egg and lean porridge, fried cucumber, fried white-cut chicken with Chinese cabbage, fried dried bean curd, fried lettuce with chicken feet, and chicken bone soup with horseshoe pig bones.
Three Yangzhou fried rice, ham fried noodles, braised pork ribs with tea eggs, braised whole fish, stewed pork belly with celery, stewed radish with brisket, fried bean sprouts, fried leucorrhea with garlic and cabbage, fried papaya, fried mustard, fish head tofu soup and dried pork bones.
Four rolls, salted and marinated eggs, fried dough sticks, fried chicken offal with rice porridge and pepper, fried pork and pepper, braised pork, braised pork with plum, three cups of chicken, boiled pork red, fried cabbage, bean sprouts, pork bone soup, boiled tofu fish, fried cucumber, fried Shanghai green and pork bone soup.
Five steamed buns, fried rice noodles, stewed beef with white radish, braised pork with plum vegetables, stewed pork hands with peanuts, fried chicken legs and peppers, rice with egg flowers, sweet and sour pork ribs with vegetable soup, fried white gourd, Cantonese-style salted eggs, fried potatoes, fried Chinese cabbage, fried seasonal vegetables with pork bone and lotus root soup, and stewed astragalus with chicken.
Six steamed buns, steamed buns, egg rolls, braised chicken with white radish in Sam Sun soup, fried meatballs with cucumber, stewed lotus seeds and beans with duck meat, fried vermicelli for lunch, braised duck in Chaozhou, braised beef brisket, fried radish, fried cucumber, fried cabbage, fried meat slices and golden needle soup, fried Korea, and white gourd and pork bone soup.
Japanese beef slices, steamed mandarin fish with ham fried noodles, barbecued pork, stewed pork ribs with taro, shredded pork with cauliflower, fried rice noodles, fried broccoli chicken with rice porridge, fried celery, braised pine nuts, boiled pork red, fried Shanghai green, winter melon soup, fried cabbage, fried pork ribs and radish soup.
Dining hall cauldron menu daquan
Stir-fry green leafy vegetables with high water content, such as spinach, water spinach, leek, fresh Chinese cabbage and green bamboo shoots. Stir-frying this kind of food requires great firepower and high oil temperature; After the raw materials are put into the pot, they should be turned quickly to make them evenly heated and mature quickly; The raw materials should be fried in the pot until they are broken, so as not to put salt too early and cause the raw materials to spit water, thus turning "boiling" into "boiling"; You can also put some raw materials (such as green bamboo shoots) into the boiling water pot and then fry them in the pot to shorten the frying time. In addition, it should be noted that when frying green leafy vegetables, it is forbidden to cover them, otherwise the leaves will be braised.
Stir-fry other vegetables with low water content, such as green bamboo shoots, pumpkins, potatoes, green beans and garlic shoots. When frying this kind of vegetables, different pre-treatments should be carried out according to the characteristics of raw materials. For example, after potatoes (shredded) are washed with starch, they should be soaked in boiling water first, and then fried in a pot; Green beans should be cooked in a boiling water pot until they are cut off, and then fried in the pot; Green bamboo shoots (sliced or shredded), pumpkins (shredded) and garlic seedlings (sliced) must be seasoned with a small amount of refined salt, and then some water is squeezed out before frying.
When frying a large pot of vegetarian dishes, we should also pay attention to the fact that the raw materials should not be fried too well, and generally they should be fried raw or cooked. Because after the vegetables are put into the cauldron, the residual heat of the vegetables will further "cook" the raw materials (which is often called "after cooking"). In addition, it is best to use a special cauldron for frying vegetarian dishes, that is to say, it is not advisable to use a cauldron for frying vegetarian dishes (especially braised vegetables) to keep the wok smooth and prevent the wok from sticking when frying vegetarian dishes in the later stage.