The production of the old eight dishes (the production habits in different parts of Shanghai are slightly different);
1. Braised crucian carp with fungus: The main difference between braised crucian carp with fungus is the seasoning, which generally includes onion, ginger, soy sauce, sugar and monosodium glutamate (without thickener). No sugar is put in areas far away from the center of Shanghai. In some areas, onions are used instead of fungus, that is, grilled crucian carp with onions.
2. Buckle the egg roll: buckle the egg roll, take the whole egg skin, spread the seasoned minced meat, wrap it, and steam it in a cage. After the cooked egg roll is completely cooled, change the oblique knife for later use. In the choice of accessories, fresh mushrooms are used in some areas, while bamboo shoots are used in traditional methods. The taste of the omelet is: salty and delicious.
3. venetian blinds cured meat: It is relatively simple to make cured meat in venetian blinds. Bacon is arranged in sheets and placed at the bottom of the bowl. venetian blinds cuts it into strips and puts it into the bowl. Sprinkle a little seasoning and steam in a cage. When it's ripe, it can be reversed.
4. buckle the duck (chicken) with Ci: first change the chicken or duck into water, then stew it with Ci and put it in a bowl for later use. Steam thoroughly before eating, then put it upside down on a plate; Another kind of chicken juice or duck juice is cooked. After cooling, spread the bottom of the bowl with a knife. Fill the cooked rice rolls, steam it thoroughly before eating, and then pour it on the plate. Pour out the thin thickening of the excess soup and surround the cabbage. The latter is more elegant and the product style is beautiful.
5, buckle three silk: buckle three silk is one of the classic dishes in this cuisine. The three-thread buckle is about the chef's knife skills, and then the fine stitching. The raw materials of the three shreds are: shredded bamboo shoots, shredded ham, shredded pork hind legs or shredded chicken, shredded pork or shredded leftover pork. Features of buckle silk: before making and molding, most raw materials are cooked; After steaming, add clear soup or clear soup.
6. Jinyuan hoof: Jinyuan hoof (also known as Xiaojin hoof) is an oil hoof. There are still some places where the hoof skin will not produce oil.
7. Buck hoof meat: Buck hoof meat pays attention to skin. The traditional practice is to steam the hooves first, then separate the whole skin from the meat and put it in the oil pan to wrinkle it; Next, cut the skin and the torn, fat and well-matched hoof meat together and simmer. Remove the skin first to avoid overcooking and put it on the bottom button of the bowl. In addition, exquisite chefs choose pork hind legs, and large pieces of dinner skin are not enough, so pig skins from other parts are used instead.
8. Sam sun casserole
The ingredients of Sanxian casserole are: fried fish, fish skin, bacon, pork belly, pig's feet, belly slices, braised eggs, egg dumplings, meatballs, fish balls, winter bamboo shoots, Chinese cabbage, vermicelli, black fungus, mushrooms, vegetables and so on. As for how to match, the old eight kinds in Shanghai are different. Under normal circumstances, fried fish, fish skin, marinated eggs and bacon are indispensable.