"frying, cooking and smoking sauce" are the main means of making Chinese food. "Steamed banquet" originated from the "eight bowls" used for folk banquets, and then gradually developed into a major cuisine. At the end of the Qing Dynasty, there were steaming restaurants in Xianyukou, outside Qianmen, Beijing, and Gangwacheng, Xidan, which were also commonly used in the Qing Palace. Now they are almost forgotten.
Here, I would like to introduce a set of festive steamed banquet recipes to you, and wish hundreds of millions of families across the country a happy life and all the best.
Cold meat dish
First of all, Primula magpie
Ingredients: 5g Nostoc flagelliforme (kelp instead), 2 air-dried sausages, a little cherry (chrysanthemum bud instead), 3 preserved eggs, carrot 1 root.
Practice: use 1 white medium plate, put 2 small pieces of dried intestines as the trunk on the left side of the plate, then cut the dried intestines into sharp branches with thick bottom, and decorate the top with a few cherries. Grind the remaining dried sausage, preserved egg yolk and Nostoc flagelliforme into mud, put it on the right to form a magpie shape, shape the mouth, eyes and tongue with carrots, put it in a suitable place and steam for 3 minutes. This dish is a decorative dish to increase the festive atmosphere.
Second, the crystal elbow
Ingredients: 1 Pork elbow of cooked pig, appropriate amount of pepper, large household and white pepper (wrapped in gauze and taken out when taking out), and a little salt, monosodium glutamate, soy sauce and Toona sinensis powder.
Practice: put the cooked elbow into the pot, cook for 20 minutes, take it out and put it into a square container (lunch box is enough), pour the original soup with meat, add salt and monosodium glutamate, steam for 20 minutes, let it cool, buckle it out the next day, make it into a rectangular plate with a blade, and take out soy sauce and Toona sinensis powder to eat.
Third, pick up the "bear" palm piece
Ingredients: 500g beef paws, appropriate amount of pepper, aniseed and Amomum villosum, 2 cloves of cloves made into small packets, and a little salt, monosodium glutamate, sesame oil, soy sauce and coriander powder.
Practice: Boil the cow's feet for 1 hour, take them out and put them in a container, add sauce, refined salt and monosodium glutamate, dry steam for half an hour without soup, then take them out and let them cool. Buckle it out when eating, cut it into thin slices, sprinkle with Toona sinensis powder and sesame oil and serve.
Fourth, spicy beef tendon.
Ingredients: 400g cooked beef tendon, salt, soy sauce, monosodium glutamate, Chili oil and coriander powder, 20g fried sesame.
Practice: put the cooked beef tendon in a container, add salt, soy sauce and monosodium glutamate and steam for 20 minutes. After cooling, take out the slicing plate and sprinkle with Chili oil and sesame seeds.
Hot meat
First of all, the snow in good years (snow ridge)
Ingredients: fresh tenderloin 350s, 5 egg whites, starch, chopped green onion, shredded ginger, pepper noodles, seasoning powder, chopped green onion, shredded ginger, monosodium glutamate, salt, coriander leaves and some red cherries.
Practice: Slice the tenderloin with starch and egg white, oil it with low fire, and pour it into the colander when the meat turns white. Add a little oil to the pot, add chopped green onion, shredded ginger, pepper noodles, salt, monosodium glutamate and sliced meat, and thicken with rice soup. Another person will paste four egg whites when oiling. When the meat slices are put on the plate, pour them on top, quickly put a few parsley leaves and red cherries and steam for 3 minutes.
Second, longan meat.
Ingredients: 400g lean pork, 2 raw eggs, appropriate amount of onion, ginger and minced garlic, a little salt, soy sauce, pepper noodles, monosodium glutamate and starch.
Practice: Slice the meat. Add 25 grams of oil to a tablespoon. After the oil is boiled, add the onion, ginger, garlic, salt and pepper noodles, and then add the meat slices. After the meat changes color, thicken it with soy sauce, turn it over evenly, put it on a plate, then beat two raw eggs symmetrically on it, and steam it in a drawer for 5 minutes, then serve.
Third, bergamot cabbage.
Ingredients: 350g of mixed stuffing of beef and pork, 20 pieces of tender cabbage core leaves, 4-5cm long front end, 2 eggs, 25g of dried seaweed (chopped into powder after soaking in water), a little salt, monosodium glutamate, pepper and starch, and all kinds of leaves for ornament.
Practice: put the mixed stuffing, dried seaweed, starch, salt, miso and pepper into a container, beat in 2 raw eggs, mix and make 20 balls, and put them on the leaves of Chinese cabbage respectively. Put all kinds of vegetable leaves around, put Chinese cabbage balls in the middle regularly, put a coriander leaf on each ball, put it in a drawer and steam it for 10 minutes before serving.
Fourth, help both sides.
Materials: bean curd skin 150g, lean meat 250g, evenly cut into filaments; Onion, Jiang Mo, salt, miso, pepper noodles, starch eggs, 20g coriander, chopped.
Practice: Add 25g oil to one tablespoon, add shredded pork, pepper noodles, minced onion and ginger, salt and monosodium glutamate, add bean curd skin after the meat becomes discolored, and plate. Try to make the surface as smooth as possible. Finally, remove the word "Fushou" with coriander and steam it in a drawer for 3 minutes, then serve.
Verb (abbreviation for verb) assorted lotus leaves
Ingredients: tender lotus leaf (replaced by cabbage leaf), lean pork 250g, diced mushrooms, fresh bamboo shoots, sea cucumber, 40 fresh shrimps, 20 cherries and green beans, a little salt, monosodium glutamate, chopped green onion and starch. Practice: Blanch the diced meat and diced ingredients in boiling water, put them on a plate, put lotus leaves around them, then put 40 shrimps on each side, with their backs facing outwards, a cherry on the left and a mung bean on the right (the shape should be beautiful), then remove the salt, monosodium glutamate and chopped green onion, finally pour in a little water starch, steam it in a drawer for 5 minutes, and take it out and eat.
Six, bergamot to send children
Ingredients: white striped chicken 1 piece, and both bergamot are cut into strips; Soy sauce, salt, monosodium glutamate, pepper, aniseed, cooking wine, ginger juice, coriander powder.
Practice: soak bergamot strips and white striped chicken in the above seasoning for half an hour, take out bergamot and put it around the plate; Fry the chicken until golden brown, take it out, shape it, and plate it; Hold the chicken head with a bamboo stick, sprinkle a small amount of refined salt and monosodium glutamate, steam it in a drawer for 5 minutes, and take it out of the pot; Prepare a piece of coriander stalk with two leaves and put it on the chicken's mouth. You can eat it.
Seven, spare every year.
Ingredients: 2 catfish about 30cm long, 2 salt, vinegar, ginger, pepper, wine, monosodium glutamate, coriander powder and pitted hawthorn.
Practice: first put the fish on the fish plate, then pour the cooking wine on it, then remove the salt, pepper, monosodium glutamate and ginger from the back of the fish, put a hawthorn in the mouth of the fish, steam it on the drawer for 10 minute, and sprinkle with coriander powder to serve.
Eight, reunion and get rich
Ingredients: 400g fish-flavored meat stuffing, Nostoc flagelliforme (or antler), salt, monosodium glutamate, mung bean, starch and 2 eggs.
Practice: spread Nostoc flagelliforme around the plate, then mix the mixed stuffing, 2 raw eggs (beaten), starch, green beans, pepper, salt and monosodium glutamate, squeeze into balls to fill the center of the plate, then remove a small amount of salt and monosodium glutamate, steam for 10 minute, and take out coriander powder to eat.
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