Ingredients: 1 raw fish 1 kg, 6 mushrooms, 6 fungus, 6 red dates, 3 mg of onion paper, and a little ginger. Practice: wash the raw fish, cut it into several sections, shred the ginger, and add the remaining D cooking wine and salt; Soak mushrooms/auricularia in soft strips in advance, remove the core of red dates, spread them all out, and steam them in water for 5 minutes; After the fish is steamed, sprinkle with D chopped green onion, pour D hot oil (the book says that D oil must be burned to smoke), and finally add left D to taste extremely fresh.
Chili oil fillets
Ingredients: grass carp 2.5 kg to 3.5 kg, soybean sprouts 1 kg, Jiang Mo, cooking wine, pepper, chicken essence, onion, dried pepper.
Production method: ① Wash grass carp, slice it, blanch it with hot water, take it out, and simmer it with salt, cooking wine, starch and egg white. (2) After washing the bean sprouts, blanch them with boiling water, remove them and put them at the bottom of the basin, and sprinkle with salt. (3) Add three times as much oil as usual into the wok, add onion, ginger, garlic, pepper and red pepper and stir-fry with low fire after the oil is hot. After eating, boil the water, add the fish fillets, and after 5 minutes, pour the cooked fish and all the soup into the pot with bean sprouts. (4) Take another pot and pour a lot of oil (subject to flooding all fish and bean sprouts in the pot). When the oil is hot, add some pepper and dried pepper, and simmer slowly with low fire to give the fragrance. ⑤ When the color of pepper changes rapidly, immediately turn off the fire and pour the oil and pepper in the pot into the fish tank.
Boiled dried silk
Ingredients: a piece of Jiangsu specialty, ham, sliced Tricholoma, black fungus, shrimp, bean tip, winter bamboo shoots, salt, chicken essence and broth.
Production method: ① Cut square root, ham, auricularia auricula and winter bamboo shoots into 5cm-long filaments, soak them in clear water to separate the dried filaments, decant them, put them in a container, add a little salt, soak them in boiling water for three times, change the boiling water every half an hour or so, then rinse them with clear water, take them out and drain them. Soak Kaiyang in warm water, put it in a small bowl, add wine, put it in a cage or steam it until it is fat. ② Heat the wok, add 35g oil and remove the shrimps. Add dried silk to the stock in the pot, boil it quickly for one or two minutes with high fire, then add wine and salt, and simmer for 10 minute with low fire, so that the dried silk will become fat and absorb the umami flavor. Continue to boil with high fire before taking out the pot, and pour in cooked oil. Pour the dried silk into the soup basin, sprinkle with shredded ham and shredded shrimp, and serve with the soup.
Crab yellow lion head
Ingredients: pork belly, horseshoe, crab roe, salt, chicken essence, pepper, ginger, garlic and soup.
Production method: ① Pork belly is peeled and cut into pieces, slightly chopped, horseshoe chopped into powder, and crab roe steamed for later use. ② Pork belly with seasoning and egg white. Stir and add starch and crab roe. (3) Add soup to the casserole and boil it, then make the meat into four lion heads, that is, big balls, set with egg yolks, put them in the pot and simmer 1.5 to 2 hours.
stir-fried shrimps
Ingredients: 300g Taihu white shrimp, ginger, broth, salt, chicken essence, cooking wine, pepper, starch, egg white and sugar.
Production method: ① Wash shrimps, remove water, wrap them in clean cloth, squeeze them for a while, marinate them with salt, chicken essence, pepper and cooking wine, and size them with egg white, seasoning powder and baking powder. ② Add a little salt, monosodium glutamate, cooking wine, pepper, broth, sugar and starch to make sauce. (3) ignite the pan and inject oil. When the oil temperature rises, put the shrimp in and knead it until it is slippery, and then pour it into the colander to control the oil. (4) Light the original pot, stir-fry Jiang Mo slightly, thicken the sauce, and take out.
Fish-flavored crispy eggplant
Ingredients: eggplant, flour, baking powder, raw flour, onion, ginger, garlic, chicken essence, sugar and vinegar.
Production method: ① Peel the eggplant and change the knife into strips. (2) Flour, baking powder, raw flour, water and a little salad oil are mixed into a crisp paste in proportion and wrapped with tomato strips. (3) Put the oil in the pot, heat it to 50%, fry the tomato strips in the pot, and put them on the plate. (4) put a little oil in another pot, saute pickled peppers, ginger and garlic, add a little soup, add salt, chicken essence, sugar and vinegar, thicken, add chopped green onion, and pour it on the tomato strips after boiling.
Boiled spicy pork slices
Ingredients: 250g pork tenderloin, celery, lettuce leaves, green garlic, ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, chicken essence, pepper granules and dried red pepper.
Production method: ① Slice pork tenderloin and paste it with a little soy sauce and water starch; 2 celery washed and cut into sections, green garlic sliced obliquely into small pieces, lettuce leaves washed and cut into sections; ③ Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; (4) Sit in a pot, put a little oil, put bean paste after the oil is hot, stir-fry in red oil, add onion, ginger and garlic a few times, add a little water, add a little salt and chicken essence, put vegetables into a bowl, take them out after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; ⑤ Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; ⑥ Sit in a pot, pour a small amount of oil, and heat it and pour it on the sliced meat.
Steamed fish head with diced red pepper
Ingredients: 1 block1000g chubby fish head, Hunan special chopped pepper, monosodium glutamate, red oil, ginger, onion and white radish slices.
Production method: ① Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lips. ② Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then sprinkle chopped pepper on the fish head. Put 2 to 3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and put a proper amount of shredded ginger on the fish. ③ Steam the fish head for 15 minutes, then take it out, sprinkle chopped green onion on the fish head, pour in cooked oil, steam it for 2 to 3 minutes, and serve.
Stir-fried sheep blood with Chili
Ingredients: 500g of fresh sheep blood tofu, 0/00g of tofu/kloc-,salt, garlic, onion, ginger, chicken essence, cooking wine, pepper, dried pepper and broth.
Production method: ① Boil a pot of water, pour in tofu and sheep blood tofu cut into 3cm square, add a small amount of cooking wine and blanch for a while. (2) Set the pot on fire, pour in cooking oil, heat it, add garlic slices, onion slices and ginger slices, stir fry, add sheep blood and tofu, add monosodium glutamate, salt, pepper, cooking wine and broth, simmer for 2 to 4 minutes, and pour into a bowl. (3) Add cooking oil to the pot, heat it, add pepper and dried pepper, stir fry, and pour it on the sheep blood tofu.
Paomo snack
Ingredients: soup dumpling, mutton, onion, ginger, garlic, salt, chicken essence.
Making method: ① The making method of the first half is the same as that of mutton steamed buns. Cook the steamed stuffed bun with mutton soup until it is seven or eight times cooked, and then take it out. (2) Remove the pan from high heat, heat the oil, stir fry, add salt, chicken essence, onion, ginger and garlic, add the soup and cook slightly. The pot is out.
Hulutou paomo (mutton paomo)
Fried white sausage, which originated in the Song Dynasty, has been passed down from generation to generation. Similar to mutton steamed buns, they are all steamed buns, but the main raw material is not mutton, but fat intestines. Later, it developed from meat to a variety of seafood, such as adding bones and chicken to the soup, which made the soup more mellow and improved in quality, and became a flavor snack in autumn and winter.
Raw materials: pork intestines, pork bellies, pig bones, pork, old hen, steamed bread, vinegar and salt.
Production method: ① Wash the intestines, cook them in a pot, cut them about 35 cm away from the head of the large intestine, and remove the gourd head. (2) Add water to the wok, bring it to a boil, put it into the intestines and stomach, cook for a few times, skim off the floating foam, cook for about 30 minutes on medium heat, cover the pot, cook for about 4 hours on low heat, and then add refined salt. /kloc-take it out after 0/0 minutes. (3) Drain the water from the large intestine, and then put the head of the large intestine and the broken intestine into a bamboo sieve to dry. (4) Wash and break the pig bones, and cut the pork into pieces weighing 2.4kg.. Add clear water to a large iron pot, boil, add bones and pork, cook for about 10 minute, skim off the floating foam, add hen and refined salt when the soup turns white, cook for another 30 minutes, put pepper, star anise, cinnamon and tsaoko into a clean cloth bag, put it in a pot, cook for 3 hours on low heat, and put it into a large porcelain basin after the soup is thickened. ⑤ Pour the original juice soup into a large iron pot and add water to boil. When eating, break the steamed bread into pieces, put it in a big bowl, and then cut the cooked large intestine and cooked belly into three 8-minute-long slope blades; Cut the cooked pork into two pieces of meat one inch and a half long and a half thick; Cut the chicken into two pieces, one and a half inches long and one quarter wide. Arrange them neatly on the broken buns, and pour them repeatedly with boiling soup in the pot for 3 to 4 times so that the buns in the bowl are soaked in the soup. Add cooking wine, seasoning water, monosodium glutamate, coriander powder, shredded garlic, drizzle with cooked lard, and then pour in a proper amount of boiled soup to serve.
Pepper snail
Snail meat is sweet and salty, cold in nature, has the effects of clearing away heat and promoting diuresis, detoxifying and relieving pain, and is rich in calcium. Taoranju, a famous shop in Chongqing, started with Chili snails.
Ingredients: snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.
Production method: ① Wash the snail, put it in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.
Shancheng spicy chicken
Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.
Ingredients: 500g cock, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.
Production method: ① The cock is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 10 to 15 minutes. (3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.
Lianshan huiguorou
The classic of Sichuan-style home cooking. Sichuan-style Sichuan-style pork is also commonly known as "Sichuan-style pork" among the people in Sichuan. Due to different products, customs and tastes in different parts of Sichuan, the cooking methods of this dish are also varied, mainly in the different ingredients and seasonings.
Ingredients: 500g pork belly, appropriate amount of garlic sprout, green pepper, dried pepper, Yongchuan lobster sauce, fried pot helmet, Pixian watercress, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, sugar and onion.
Production method: ① Blanch the pork in boiling water to remove blood, take it out, apply mash juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool. (2) Cut dried chili, onion and garlic seedlings into sections, slice ginger and green pepper, and cut crispy pot helmet into triangles. (3) set a large fire in the wok, burn the oil to 60% heat, and stir-fry the dried peppers and take them out; Stir-fry the sliced meat into a "light nest", add soy sauce, bean paste, fermented soybean and white sugar, stir-fry for a while, add garlic sprout, soaked ginger, green pepper, onion knot and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, and stir-fry to serve.
Fried shredded pork with sweet and sour sauce
Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.
Ingredients: 300 grams of pork leg, appropriate amount of soaked magnolia slices, soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.
Production method: ① Shredding pork, slicing Magnolia Officinalis, shredding Auricularia auricula, putting into a bowl with shredded pork, adding refined salt, Shaoxing wine and wet starch, and mixing well. (2) Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice. (3) Put the wok on high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.
Boiled fish with Chinese sauerkraut and Chili
Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.
Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.
Winter bamboo shoots with snow vegetables
Raw materials: fresh Chinese cabbage, winter bamboo shoots, sugar and starch.
Production method: Slice the winter bamboo shoots with water, take them out and drain them for later use. Heat the pot, add a little oil, put the cabbage and winter bamboo shoots into the pot together, add a teaspoon of sugar, 1/3 cup of water, cover the pot, simmer for 15 minutes on high fire, stir fry with high fire, thicken with oil, remove the pot and plate.
Stew and stir in water
The most typical traditional Shanghai cuisine, characterized by thick oil red sauce, is a masterpiece of fish.
Raw materials: grass carp or herring weighing more than 2.5 kg, take its tail.
Ingredients: starch, sugar, soy sauce, onion, vinegar, sesame oil.
Production method: ① Wash the fish tail, chop it into a fan shape along the side spine of the fish tail, and paste it with dry powder for later use. (2) Put the oil in a hot pot until it is 70% hot, and then put the fish in the pot. After a while, take out the pot at once. (3) There is a small amount of residual oil left in the pot. Add onion, soy sauce, sugar and half a glass of water in turn, bring to a boil, add fish, cover the lid, simmer for 15 minutes, uncover the lid, and collect the juice over high fire. Thicken and serve. Add a spoonful of vinegar and a little onion to the soup left in the pot and pour it on the fish.
Meat cooked in soy sauce
Another masterpiece of thick oil red sauce is very popular. There is a strong smell of sauce and meat in the alley, which is a typical portrayal of Shanghai's alley life.
Raw materials: good pork belly.
Ingredients: onion, ginger, cooking wine, red rice noodles.
Production method: ① Wash the pork belly and cut it into 6.6 cm square rectangles. Put water in the pot and meat in the pot with cold water. It is recommended to immerse the meat in water. (2) Add onion, ginger and cooking wine, boil them together, and skim off the floating foam in the pot. Mix red rice flour with cooking wine, add soup and add two spoonfuls of sugar. After boiling again, turn off the fire and simmer for 4 hours. Take the pot out and put it directly on the plate.
Red tofu block
Continue to maintain a rich and simple taste, which is the representative of bean products in Shanghai home cooking. Ingredients: mushrooms, lean meat and shredded tofu.
Ingredients: starch, soy sauce, sugar, bean paste, salt, chicken essence and chopped green onion.
Production method: ① Slice mushrooms, shred lean meat, and cut tofu into pieces for later use. (2) Boil the soy sauce, bean paste and sugar together. Add tofu, add 1/3 cups of water, bring to a boil and push the tofu back and forth with a spoon, but pour some oil instead of water. Sprinkle with chopped green onion and turn it slightly. Take out the pot and put it on the plate.
Shrimp leakage from cucumber
Raw materials: fresh shrimp, cucumber, starch, sugar, salt, cooking wine, chicken essence, chopped green onion and vinegar.
How to make it: Wash the shrimp and cut off the whiskers. Heat the pot, add a little oil, put the cucumber and shrimp in the pot and oil them together, and you can cook it in a moment. Mix cooking wine, salt, chicken essence, sugar and chopped green onion, drop 3 drops of vinegar, add 1/3 cups of water and bring to a boil. Stir-fry the oiled cucumber and shrimp in a pan. Thin skin, pour oil, and take out the pot. The whole production process needs to pay attention to the tight time.