Try Jingmen's special dishes!

Eating plays an important role in people's lives. So, what kind of food can soothe the stomach and eyes? In the past few days, the reporter visited several hotels and guesthouses in the city and asked them to offer their own special dishes for your reference when cooking and cooking. Porridge Wang Fu recommended stewed chicken with mushrooms and their special porridge-Laba porridge. Stewed chicken with mushrooms is made by spreading dried mushrooms with boiling water, washing them and cutting them into strips. Remove the head, claws and five internal organs of the chicken, chop them up, blanch them with boiling water and take them out for later use. Put oil in a wok, first add pepper, aniseed and dried chili to stir-fry, then add ginger and onion to stir-fry, then add chicken pieces to stir-fry, add soy sauce and cooking wine until the chicken pieces are golden yellow, then add mushrooms to stir-fry, then pour into a casserole and add 500 grams of chicken soup. Add salt, monosodium glutamate, chopped green onion and ginger slices. Cover the pot and simmer until the chicken is boneless. The practice of Laba porridge is: use native chicken to make broth, add millet, yellow rice, glutinous rice, corn, black rice and jujube paste in turn, and simmer for about 4 hours. When the dryness is moderate, add brown sugar, almonds, peanuts, walnuts, white sesame seeds and pine nuts and cook for one hour. If you want to make meat porridge, you can also add fish fillets, kidney slices, shrimp and other raw materials according to your own needs. Yihuayuan Hotel recommended Korean braised bass and flavored green beans to reporters. The practice of Korean-style sauce perch is: open the edge of perch, pat it with raw powder, oil it, fry it until it is 70% mature, then stir-fry oyster sauce, garlic, soy sauce, cooking wine, pepper and other ingredients, thicken it. This dish is a little sweet. The way to taste green beans is: oil green beans until half cooked, then stir-fry bacon, add dried Chili, soy sauce, chicken essence and monosodium glutamate, and add half cooked green beans and stir-fry until cooked. This dish is slightly spicy and salty. The catering department of the Chamber of Commerce recommended two special dishes, Ciba crucian carp and braised whole duck. The practice of Ciba crucian carp is: wash wild crucian carp, add seasoning such as salt and pepper, and air dry for half a day. When the pan is hot, fry the fish in oil, add chopped green onion, sesame seeds, pepper and other seasonings, stir fry, and then take out the pan. This dish is characterized by golden color, crisp outside and tender inside. The method of whole duck with spiced sauce is: a local duck in the village, washed and eviscerated, marinated with salt for 24 hours and marinated with brine. Then cut it into pieces and put it on a plate. This dish is characterized by moderate hardness and slightly spicy taste. Seascape Green Leaf Hotel recommends four special dishes. Pork ribs mixed with rice: Steamed pork ribs with sauce, put the soup together on the mixed rice and eat around. Reflects the local flavor of the sand bowl. Lotus-flavored glutinous rice chicken: Dice the fresh chicken, stir-fry it with sauce, mix it with steamed Thai glutinous rice to make stuffing, wrap it with lotus leaves, and steam it until it smells like lotus leaves. It is characterized by smoothness and tenacity, coupled with the faint fragrance of lotus leaves, with endless aftertaste. Crispy mushroom cup: Fresh Agrocybe aegerita, red meat floss and broth are cooked and seasoned to make the soup milky white, put it in a stew, cover it with crispy skin and bake it. It is characterized by beautiful appearance, crisp skin and smooth soup. Snow is beautiful and cool: fresh milk is soaked with egg white as stuffing, and ice bags are filled with it. After freezing in the refrigerator for a few minutes, the taste will be fresher. It is characterized by coolness, softness and sweetness.