The following is rice wine residue, a delicious formula.

Xiangzao wine and meat

Its cuisine is Beijing cuisine.

Types and local characteristics

The basic characteristics are delicious and sweet, rich in wine fragrance and unique in style.

The basic material is pork (preferably trotters) 1 kg, and 200 grams of fragrant wine.

Practice (1) Wash the selected meat, cut it into cubes of 12 cm, put it in a boiling pot to boil, skim off the floating foam, cook it with low heat for 80% to 90%, take it out and let it cool.

(2) Peel the air-dried meat, cut it into thin slices with horizontal stripes, and add mellow wine.

Braised carp with fragrant grains

Cooking material

Ingredients: 750g carp. Accessories: pork chops (big ribs) 150g.

Seasoning: fragrant grain 30g ginger 20g onion 15g salt 4g monosodium glutamate 3g sugar 10g vegetable oil 35g.

culinary skill

1. Slaughter carp, remove scales, intestines and gills, wash and cut into two sections;

2. Chop the ribs, about 20ml； each;

3. Heat the wok, bring the oil to a slight boil, add the carp and fry until both sides are golden, and take it out for later use;

4. Wash the casserole, stir-fry the oil in medium heat, add ginger slices, onion strips and spareribs, add fried fish, refined salt, white sugar, monosodium glutamate and clear soup (or water) 100ml, and finally pour the rotten juice on the fish noodles, cover with medium heat for 30 minutes until the fragrance is revealed, and put it in the original pot.

Cuisine characteristics

The meat is soft and smooth, and the rotten juice is fragrant.

Grains fried chicken slices

Recipe taste: bad flavor production process: frying

First, prepare materials.

Ingredients: 250g chicken breast.

Accessories: 60 grams of mushrooms (fresh mushrooms), 50 grams of winter bamboo shoots and 40 grams of egg white.

Seasoning: green onion 5g sesame oil 1g starch (pea) 10g red distiller's grains 30g yellow wine 10g white sugar 15g ginger 1g white soy sauce 15g monosodium glutamate 1g lard (refined) 50g each.

Second, the production method

1. Cut the chicken breast into slices with a length of 5cm and a width of 2cm in batches, put them in a bowl, add egg white and dried starch, mix well, cut the onion into horseshoe slices, slice the fresh mushrooms and mince the ginger. Slice the winter bamboo shoots and blanch them in a boiling water pot.

2. Put the wok on a big fire, scoop in lard, add chicken slices when it is heated to 120 degrees, spread it out with chopsticks, and pour it into a colander to drain the oil when it turns white.

3. Heat 30g of residual oil in a wok, add red distiller's grains, stir-fry in Jiang Mo, add white soy sauce, Shaoxing wine, white sugar and monosodium glutamate, add sliced chicken, mushrooms, bamboo shoots and onion, then pour 50g of bone soup, thicken with wet starch, pour sesame oil and stir-fry evenly to serve.

Braised whip bamboo shoots with bad sauce

Category: vegetarian diet, summer health diet, heat-clearing diet, eyesight-improving diet, and liver nursed back to health diet.

Technology: roast taste: unpalatable taste: Chinese food

Taste: This is a summer dish, full of bad smell, fresh and refreshing.

Material: 500g of bamboo shoots. Accessories: starch 13g (broad bean).

Seasoning: salt 5g monosodium glutamate 3g rapeseed oil 20g sesame oil 5g fragrant grain 30g.

Cooking method

1. Cut the whipping bamboo shoots (bamboo shoots) into 5cm long sections, cut them in half and pat them loose with a knife;

2. Wash the fragrant granules with 100 ml water, stir them evenly, filter off the dregs and leave rotten juice;

3. Put the wok on fire, add cooked vegetable oil, heat it to 30%, stir-fry the whip bamboo shoots in the wok, scoop in 150ml water, stew for 5min, add refined salt and monosodium glutamate, pour in the fermented grains juice, thicken it with diluted wet starch, and pour in sesame oil.

Production skill

1. Beat the beaten bamboo shoots evenly, and don't use too much force to make the fibers loose but still keep the bamboo shoot shape;

2. Stir-fry bamboo shoots at low oil temperature. After the bamboo shoots are fragrant, put them in clear water and burn them with fragrant particles. This is a wonderful way to eat bamboo shoots.

3. Pour in the fragrant rotten juice and thicken it immediately after stirring. After a long time, the smell will disappear.

preserved

Belong to gourmet

Shanghai food

Formula efficacy

Nourishing nutrition, invigorating spleen and appetizing.

Making material

Main ingredients: bacon (150g), herring (250g), auxiliary materials: winter bamboo shoots (25g), mushrooms (10g) and green garlic (5g).

Seasoning: yellow rice wine (10g), monosodium glutamate (2g), lard (refined) (30g) and salt (3g).

manufacturing process

1. Wash and cook the bacon and cut it into pieces with a length of 4.9 cm and a width of 2.3 cm;

2. Slaughter and clean the herring, and cut the middle section into pieces with a length of 8.2 cm and a width of 2 cm;

3. Dried mushrooms are pedicled, washed and dried;

4. Wash the green garlic and cut it into small pieces;

5. Heat a wok with high fire, add 750ml of broth, herring, bacon, bamboo shoots, mushrooms, yellow wine and refined salt to cook;

6. When boiling, skim the floating foam, add lard, cover the lid, and cook the bottom of the pot for about 4 minutes;

7. Bring it back to Wanghuo. When the soup is slightly thick, add 50 grams of monosodium glutamate, cooked lard and bittern, pour it into the soup bowl and sprinkle with green garlic.

Process prompt

1. The bittern is made by mixing mellow distiller's grains with broth and filtering the residue with a fine cloth bag. Fen-flavor distiller's grains are the dregs after making rice wine, which has a strong bouquet;

2. Pour the soup into the soup bowl and put the bamboo shoots and mushrooms on the fish and meat.

The taste of dishes

Taste: The smelly bacon is bright red, the fish is white and tender, the soup is rich, and the smell is smoky.