Sixihui was founded in the Tang Dynasty. One year, the imperial court held a big exam, and students from all over the country flocked to Beijing, and Zhang Jiuling was no exception. As a result, Zhang Jiuling, who was poorly dressed, won the first place on the list. The emperor admired Zhang Jiuling's cleverness and called him Xu. At that time, Zhang Jiuling's hometown was being flooded, and his parents had left their hometown, and there was no news. On the wedding day, Zhang Jiuling happened to know the whereabouts of his parents and sent someone to take them to Beijing. Zhang Jiuling asked the chef to cook an auspicious dish to celebrate. When the dish was served, it was four big balls, fried and steamed, and poured with soup. Zhang Jiuling asked what the name of the dish meant, and the clever chef replied, "This dish is' four yuan'. A happy, master title; Hill, married and married; Sanxi, son-in-law; Sixi, family reunion. " Zhang Jiuling laughed and praised again and again, saying, "Philip Burkart is not as loud as Sixi. Let's call it Sixi Pill. " Since then, whenever there are major festivals, such as marriage, this dish is a must-have dish at banquets.

Method:

1. Put minced meat into a pot, add eggs, a little minced onion and ginger, 8g of refined salt, a little sesame oil and water, and stir until it becomes sticky. Squeeze minced meat into 28 balls for later use. Meatballs should not be too small.

2. Mix eggs and water starch into a thick egg powder paste; Put the meatballs into a small bowl or soup basin, pour some broth, add soy sauce, refined salt, cooking wine, monosodium glutamate and minced onion and ginger, and steam in a cage for 15 minutes.

Production key: Don't add starch when mixing meat stuffing, and hang the egg powder paste evenly when frying meatballs. The fire should not be too big, and the oil should not be hot, so as not to fry the egg powder paste and affect the color.

Features: crisp, tender, fresh and fragrant, melted in the mouth and golden in color.

Second, the real name is saliva chicken, which doesn't feel very good. Because it has several colors, the main material color is golden yellow, and the ingredients are red, light green and hemp brown ... so we call it Duobaoji.

1) Wash the chicken and cut into pieces. Before the water is about to boil, add all the onion and ginger cooking wine into the pot. After the water is boiled, add the chicken and cook for 10 minutes. Don't cook it too long, so the chicken is tender. Save the soup and make pigskin jelly later.

2) Cooked chicken should be immediately put in cold water, preferably in ice water. This way, the cortex is fine and smooth, and it is not easy to be broken.

3) Wash and chop the onion, ginger and garlic. Take a pan, pour in oil, when it is 60% hot, add pepper, add minced onion, ginger and garlic after it smells, stir-fry until it smells, turn off the fire, take out minced onion, ginger and garlic, add Chili powder, and drain the oil after precipitation as red oil.

4) Remove the chicken from the ice water, drain it, cut it into small pieces and put it on a plate.

5) Mix two spoonfuls of red oil with soy sauce, salt, sugar and vinegar, stir well and pour it on the chicken. According to your own taste, you can have some coriander, chives and sesame seeds!

Features: "saliva chicken" is a Sichuan dish we often hear, which is different from other chickens we usually eat. Looking at the bright colors, the feeling of eating in your mouth is not the taste of chicken and firewood, which truly reflects the spicy and delicious level of Sichuan cuisine. Color matching is very appetizing, red and green.

Third, pigskin jelly is generally a favorite of children. It's winter and the weather is generally dry. The colder you get, the more you want to eat something cold, so this cold dish is introduced. Raw trotters and chicken legs are also hot dishes. When cooked, you can eat it in the pot at night. They are cooked with pig hands and chicken, and then processed with homemade sauce, which is very suitable for women to eat.

Steps:

1) Wash pig's trotters and chicken legs without seasoning, cook them, skim off the foam and wash them again.

2) add clean water, and the water level is two to three centimeters higher than that of pig's trotters and chicken legs; Add pepper, aniseed, ginger, cooking wine, dried pepper and soy sauce. Stew it over medium heat. You can set a time to cook other dishes at this time. Just go and see it once in a while. Don't cook the pot. Pay attention to adding water and simmer for half an hour to 60 minutes according to personal taste.

3) Put the pig's trotters and chicken legs into the pressure cooker, avoid seasonings such as aniseed, pour the soup into the pressure cooker, add clean water, and slowly burn the pressure cooker with low fire for 20 minutes.

5) After cooling the pressure cooker with cold water, check whether the pig's trotters and chicken legs can be easily deboned with a twist. If not, continue to burn the pressure cooker slowly with low fire. If so, let the soup cool naturally and separate the bones from the meat by hand.

6) After the boneless soup is cooled, put it in the refrigerator for one night (not frozen into ice).

7) How to eat and pinch? Hang off the lard on the surface, dig out a piece and cut it into small pieces of 2 cm cubic. , add some vinegar, chopped green onion, Laoganma, delicious!

Features: crystal clear as jade

Fourth, tomato and beef.

Practice: 1, cut beef into pieces with a length of 6.5 cm, a width of 4.5 cm and a thickness of 0.3 cm, put them in a bowl, add refined salt, Shaoxing wine, ginger slices and onion slices, mix well, marinate for about half an hour, and pick out onions and ginger. Dried peppers are cut into 2.5 cm long sections. Tomatoes are cut into small pieces 2 cm long.

2, wok fire, vegetable oil burned to 70%, beef slices fried to brown, drain the oil. Leave the oil in the pot and heat it to 40% heat. Stir-fry dried Chili and Zanthoxylum bungeanum until reddish. Stir-fry tomatoes until fragrant. Add fresh soup, add beef and salted soy sauce to boil, thicken with strong fire, and add fermented grains, monosodium glutamate and sesame oil.

Features: fresh and tender meat, bright red color, sour and delicious taste, both for cooking and drinking soup.

Five or three portions of fresh fish soup

Fish is delicious and tender, which is a kind of food with high nutritional value and easy to digest. Fish is rich in potassium and calcium. Eating more fish and supplementing potassium and calcium can help lower blood pressure. Eating fish regularly can strengthen the brain, improve intelligence, prevent cancer and prolong life.

Ingredients: fresh fish (carp, chubby fish, crucian carp ...), white radish.

Practice: 1, put a little salad oil in the pot, heat it until it is medium-cooked, put the fish in the pot and order a little white wine until it is light yellow.

2. Add onion, a little ginger, white radish slices, add water, and fry until it is slightly white.

3. When the soup is slightly boiling, order a little yellow wine and a little salt, and fry it on medium fire until the smell of wine disappears. When the soup turns white, order a little monosodium glutamate to eat. (Seafood such as laver can be added according to personal taste to enhance the umami flavor)

Production of seasoning: cut ginger into ginger foam, add vinegar and a little salt, and mix well as seasoning for dipping fish and radish.

Nutritional characteristics: almost no fat, low calorie, high pure protein content, 125g or more, protein value of 76, belonging to high-quality protein. In addition, the soup is rich in trace elements such as calcium, phosphorus, amino acids and vitamins, which are easily absorbed by the human body.

Six, Vince bean curd soup

Exercise:

Tofu 1 box, laver 10g, mushrooms 3, bamboo shoots 1 piece, shredded pork 100g, carrots 50g, coriander 1 piece.

Accessories: Material A: salt, monosodium glutamate, pepper, starch 1 teaspoon.

Material b: chicken soup, 2 tablespoons starch.

Material C: 0 tsp vinegar 65438+ 0 tsp sesame oil.

1. Clean all materials. Shred mushrooms, bamboo shoots and carrots, cut tofu into strips, and soak laver in water; Put shredded pork in a bowl, add material A and mix well, then fry in a hot oil pan until cooked.

2. Pour a proper amount of water into the pot, add all the materials except coriander to cook, add material B to thicken, pour material C, and sprinkle with coriander.

7. dessert: Sydney with honey sauce

Practice: fresh Sydney, take out the core, it is best to dig with a small spoon, do not break the shell, cut the pear into pieces, put it back in the pear shell, and soak it in red wine for 30 minutes. (It is best to soak the pear slices.) Snow-white Sydney turns into a shallow rose red, and then it is drizzled with honey or rock sugar. Steaming in a pot, eating pears and drinking red wine juice, the taste is wonderful.

Sydney, clear lung and moisten lung, promote fluid production and quench thirst.