At the three-star level, the hotel's facilities are getting bigger and bigger, and both facilities and services are expanding and refining. If you want to stay in a five-star hotel for nothing, you have to say that there is something wrong with your brain. But if you are allowed to taste a five-star restaurant, many people still have a chance. One-star and two-star restaurants are rough, and both the plate placement and the color of the dishes are a little messy (relative to hotels). The main feeling is that there is no grade. Starting from three stars, catering began to pay attention to setting dishes, cuisines and modeling. At this time, you will find that the higher the star rating, the clearer the cuisine, the better the hue, the harder it is to copy, and even after eating a table of dishes, the momentum is still there.
This reminds people of official dishes in the Ming and Qing Dynasties. In addition to the state banquet, all the dishes on the table are folk high-end catering. In feudal dynasty, it was an official dish. The so-called official cuisine means that all the high officials and tycoons have their own famous chefs, collecting food classics from all over the world, or copying or transforming them to form their own system. One of the most famous dishes here is Tan Jiacai. These two dishes are official dishes in themselves. Official cuisine is a general term, not limited to these two kinds. They are a little "private cuisine". Government dishes were the most popular in Ming and Qing dynasties, and it would be a shame for those famous families not to have a decent cook, so the wind of comparison was very strong.
To put it bluntly, the biggest feature of official dishes is to show dignity, not ordinary products. Simply put, it is to show off. Therefore, whether it is modeling, production, or the choice of ingredients, it is a top grade. Everyone should have heard of "Buddha jumping over the wall", also known as "Fu Shou Quan", which means longevity. This dish is an official dish, and it can still be cooked if it is used by the people, because it is not difficult to cook, but the difficult thing is that the ingredients are more expensive. Next, share how it is made, maybe it will be used one day.
Basic proportion: 200g of Liaoshen, 0/0g of abalone/kloc, 0/00g of turtle skirt, 0/00g of eel belly/kloc, 0/00g of conch skirt/kloc, 0/50g of beef tendon/kloc, and 0 of Tricholoma matsutake. Because the ingredients used to jump the Buddha wall are all dry goods, we should soak them in dry goods. However, the soaking time of different ingredients is different, so it must be soaked separately in advance. Dictyophora indusiata is soaked for 2 hours and allowed to hair for 2 hours. Liaoshen is soaked for 48 hours and delivered for 48 hours. Tortoise skirt and conch skirt are soaked for 48 hours and hairy for 24 hours. Tricholoma matsutake bubble 12 hours, eel belly salt fried water bubble 15 hours. The beef tendon is soaked for 36 hours and delivered for 48 hours. Soak abalone for 36 hours, fry for 48 hours and cook for 48 hours.
Step 2: Blanch the soaked ingredients, then stir-fry with chicken oil, lard and oyster sauce, and then stir-fry with turtle skirt, conch skirt, beef tendon and pine mushrooms. Then pour the broth into the fire and bring it to a boil, and then simmer it 1 hour.
Step 3, when the time is up, add abalone, Liaoshen, eel belly, dictyophora and quail eggs, boil them, then pour in the broth and turn to high fire to collect the juice. Then transfer all the ingredients to the earthen pot, pour in the thickened soup, and finally put the Liaoshen, abalone and quail eggs on it.
1. Do not touch metal devices and grease when soaking hair.
2. Broth proportion: old hen, old duck and old pigeon are boiled for 8 hours;