introduce

Famous Shanghai cuisine. Hairy crabs are a specialty of Hu Ze in the lower reaches of the Yangtze River, ranking among the best among crabs. Steamed hairy crabs mainly highlight the original flavor of crabs, with orange color, delicious crab meat and rich nutrition, which is known as "crab meat is tasteless on the table".

raw material

2500 grams of freshwater crabs,

Soft candy 150g,

50g of chopped green onion, 50g of Jiang Mo,

100g balsamic vinegar and soy sauce,

20 grams of sesame oil.

Cooking method

1. Wash the crabs one by one, soak them in water for a long time, let them discharge the dirty things in their stomachs, and then tie the crab claws and feet tightly with a string;

2. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce and put it in ten small plates;

3. Put the crab in a steamer, take it out, untie the string, put it neatly in a plate, dip it in a small dish, and serve it with a special tableware. The consumer will eat it while breaking it.

Nine women and ten men

About 250g is suitable for each hairy crab. When boiling crabs, tie the crab tongs and crab feet tightly with a string to avoid crab struggling, crab feet falling off, crab yellow and crab oil flowing out when heating, which will affect the taste and beauty. Crabs are sometimes eaten seasonally. "Nine females and ten males" want to eat female crabs in September, when the female crabs are full and thick, and they want to eat male crabs in 10, when the male crabs are full of meat sauce. Li Bai, a poet in the Tang Dynasty, once praised crabs: "Crab claws are golden liquid, and bad mountains are Penglai. And you must drink wine on the platform next to the moon and get drunk. "

Fried hairy crabs, a famous dish in Shanghai.

Eight live hairy crabs; Yellow rice wine San Qian; Two eggs; Pepper is divided into two parts; One yuan for chopped green onion; Wet starch is two yuan; Jiang Mo two money; Eight dollars for cooking oil; Seven-point refined salt

1. Wash the live crabs with clear water, cut them into 2 pieces along the length, chop off the claw tips and crab umbilicus, and dip the cut parts with dry flour to prevent the crab roe from flowing out.

2. Put the pot on a big fire, heat it with 50g oil, put down the flour-stained side of the crab, fry it in oil until it is light yellow, then turn the pot upside down to make the crab's shell feet turn red, cook wine, add soy sauce, sugar, Jiang Mo, edamame meat and white soup, cover the pot and cook until the meat is cooked and tasty. Finally, add monosodium glutamate. When the soup is thick, push the starch evenly, turn it over and let the marinade stick to the crab shell. Pour it out after oiling, put it neatly in a large plate, and sprinkle coriander on the edge of the plate.

Songjiang perch, a famous dish in Shanghai

The color is white with red spots, the soup is thin and greasy, the meat is tender and delicious, and the aftertaste is endless. Ingredients: sea bass, diced winter bamboo shoots, cooked chicken breast, cooked ham, sesame oil, Shaoxing wine, onion, ginger, cooked lard, wet starch, refined salt and chicken soup. In the production process, the bass meat is boned and cut into pieces; Diced bamboo shoots are cooked with boiling water; Heat a wok, add cooked lard to 50% heat, stir-fry onion and ginger slices, pour diced fish, burn Shao wine, add chicken soup, diced bamboo shoots and salt, thicken the soup with wet starch, pour a little sesame oil into the soup plate, and sprinkle with cooked chicken and cooked ham.

A famous dish in Shanghai-Shrimp with Black Ginseng

Wash the original Codonopsis pilosula repeatedly with clear water, put it in a colander to drain the water, put the wok on a big fire and scoop in lard. When the oil is 80% hot, put the Codonopsis pilosula skin up into the oil pan and fry until cooked. After about ten seconds, pour out the oil of Codonopsis pilosula, drain the oil, put the scallion oil into the original pot, put the skin of Codonopsis pilosula upward into the pot, and add cooking wine, soy sauce, sugar, sauce color and broth. When the Codonopsis pilosula is tender, take it out, push it into the frying pan, cover the pan, simmer for 4 minutes, then put the skin of Codonopsis pilosula upward into the pan, thicken the original juice in the pan with water chestnut, add the onion, pour the onion oil and pour it on the surface of Codonopsis pilosula.

Braised bran, a famous dish in Shanghai

introduce

The famous Shanghai vegetarian dishes. Baked bran is fermented with flour and seasonings and steamed into gluten in a cage. Generally gluten is not easy to taste. The famous vegetarian restaurant "T Kutokuhayashi" T has created special gluten, and its cooking quality and taste are excellent. Very popular and prestigious.

raw material

500g of burnt chaff, 200g of bamboo shoots, 20g of mushrooms 1 00g, 250g of dried bean curd, 20g of golden lily, 30g of black fungus, 2g of ginger sesame oil, 3g of star anise, 85g of soy sauce, 5g of wine15g of sugar, 5g of pepper1g and 80g of monosodium glutamate.

Cooking method

1. Wash the burnt bran with water, squeeze out the water, and then tear it into small pieces by hand. When the oil is 80% hot, add the torn chaff and fry until golden brown, and remove the oil.

2. Peel the bamboo shoots and slice them, soak the mushrooms until soft, cut them in half, obliquely cut each piece of dried bean curd into 3 pieces, and soak the golden needle and fungus until soft;

3. Put the oil in the pan, put the mushrooms, dried beancurd, bamboo shoots, golden needle and auricularia into the wok, finally add the fried chaff, pour the wine, then add the soy sauce, wine, sugar, pepper powder, monosodium glutamate, sesame oil, ginger slices and star anise, then add water, cook with medium fire until the juice is dry, and sprinkle with sesame oil to serve.

Steamed gluten

Baked bran is made of flour with seasoning, fermented, steamed into gluten in a steamer and baked. Take it as raw material, add soy sauce, sugar and other seasonings and cook it, and it becomes a dish. T Kutokuhayashi set up a workshop to make cooked gluten and steam various dishes in 1930s. Because of its high quality and delicious taste, this kind of bran soon became famous in the whole city and enjoyed a long reputation.

Three Crispy Chicken, a famous dish in Shanghai

-

Raw materials:

A new live chicken, weighing more than 1500g, Shaoxing wine 1.5g, a little sesame oil, onion ginger 10g, soy sauce or shrimp paste 1 dish.

Method:

First, slaughter the chicken. First put it in the boiling water pot and scald it a few times to tighten the chicken skin. Then put it in another pot and add the right amount of water. Add onion, ginger and Shaoxing wine, and cook until broken. Take it out, soak it in cold water and rub sesame oil all over your body.

Second, change the knife and put it on the plate when eating, and add a plate of cooked soy sauce or shrimp sauce to eat.

Features:

Golden and shiny, delicious.

Old pineapple meat (Shanghai cuisine)

Materials:

Cut the lean meat into small pieces. Let's eat lean meat for health.

A green pepper (cut into small pieces) and an onion, sliced.

Canned pineapple is suitable. If not, fresh or other canned fruits will have the same effect. Cut into small pieces.

One egg white and a proper amount of dry starch (flour will do).

Sauce:

200ML ketchup, also called ketchup, is the kind without seasoning, not the kind that eats French fries.

Vinegar, preferably white vinegar, appropriate amount of salt, sugar, appropriate amount of wine, anything to drink or cook. Proper amount.

In a container, mix the tomato sauce, wine, salt, sugar and vinegar introduced above. Taste it, it is sweet and sour.

Mix lean meat with egg white and then wrap it with dry flour or starch.

Pan-fry until golden brown. Take it out, let it cool and fry it, and it will be crisp. (to be used)

Leave a little hot oil in the pot, add onion and green pepper and stir fry.

Pay attention to the heat is the most critical, because with lean meat, it should not be undercooked or too hard when frying; Rotten onions, yellow peppers can be considered a big failure; Sweet is better than salty. Half-cooked green pepper, pour into the prepared sauce in the container, add a little water (preferably pineapple juice in the can), and then stir-fry the pineapple until the green pepper is cooked.

It's best to add some chicken essence, pour in the fried meat, turn it twice and turn it evenly. Eat while it's hot!

Longfeng hot and sour soup

raw material

Cooked eel shreds100g

Cooked shredded chicken100g

Shredded mushrooms100g

Legislation

Shredded eel, cooked chicken breast and shredded mushroom are noisy to the taste;

Add chicken soup to boil, skim off the oil slick, and add rice vinegar, monosodium glutamate, salt and white pepper.

Yi ru ya Juan xian

raw material

200 grams of cooked decapitated white duck.

Three eggs.

Chicken soup 750g

Appropriate amount of shrimp paste

Legislation

Cut the duck into pieces and put it in a bowl with the skin facing down;

Spread the eggs into chicken skin, spread with shrimp sauce, roll them into "Ruyi" rolls, steam them, cut them into pieces, and code them around the duck pieces;

Add seasoning and steam thoroughly, then buckle in a large soup plate;

Boil the chicken soup and pour it into a large soup plate.

Shanghai famous dish-honey sauce fire recipe

Its cuisine is Shanghai cuisine.

These dishes taste sweet and fragrant.

And relates to ingredient pork.

trait

The color is fiery red, the marinade is transparent, the ham is crisp and rotten, the taste is fresh and sweet, and the aftertaste is long.

raw material

Ham, water and sugar.

manufacturing process

Wash the whole clean lean meat on the fire, cook it in a soup pot until it is 80% crisp, take it out, remove the bones, flatten it with a basin, let it cool, take it out and put it in the refrigerator, cut it into thick slices, put the thick slices of ham in a casserole, simmer with chicken soup to remove the salty taste, if the taste is still too salty, decant the original soup, and add the clear soup to remove the salty taste until the thick slices of ham are salty.

Shanghai famous dish buckle three silk

Shredded pork is a traditional dish in Shanghai. On holidays, Shanghainese often entertain guests with some dishes, and the three lines are closely connected to symbolize unity.

Raw materials: 75g cooked pork rump, 50g cooked ham 10g, 50g cooked chicken breast, 50g cooked bamboo shoots, shiitake mushrooms 1, fresh soup, refined salt and monosodium glutamate.

Method: Cut pork, ham, bamboo shoots and chicken breast into 6 cm long filaments respectively, remove the stems of mushrooms, wash them, and put them in the bottom of a small bowl, face down. Then, divide the shredded ham into three parts, put it neatly and vertically in the bowl, divide the bowl into three equal parts, and put 1 part shredded chicken and 2 parts shredded bamboo shoots in each equal part. Finally, put the shredded pork in the center of the bowl, press it hard, then pad it with shredded fat, sprinkle with refined salt, pour some fresh soup, steam it in a steamer for about 15 minutes, and then buckle it into the soup bowl. Boil the fresh soup, skim the foam, season, pour in cooked lard and gently pour into the soup bowl.

Shanghai famous dish poached pork slices

White-cut meat is famous for its beautiful appearance, chewiness and delicious taste.

Ingredients: pork leg sitting on buttocks1000g, yellow wine, onion ginger, shrimp sauce.

Method: Skim the whole piece of raw meat from the buttocks, put it in a water pot to boil, add onion, ginger and yellow wine, skim the floating foam, and simmer until cooked. Cool, cut into thin slices, arrange in sequence, and package into a bridge shape. You can dip it in shrimp sauce when you eat it. It's delicious.

Shanghai famous dish: Xiao Shaoxing chicken

The famous Shanghai cuisine is named after the establishment of Shaoxing chicken porridge shop in Shanghai. Shanghai's famous "Sanhuang Chicken" is selected and cooked with white water without any seasoning. Boiled and cut into pieces, also called "white-cut chicken". The taste is fresh and tender and the flavor is unique. In 1930s, a Shaoxing man named Zhang Runniu came to Shanghai and peddled chicken heads and feet along the street. Later, he set up a stall on Yunnan Road, dealing in boiled chicken and chicken porridge. At that time, before there was a store number, people called him "Xiao Shaoxing" and called the chicken porridge he sold "Xiao Shaoxing Chicken Porridge". Because of the selection of the famous "Sanhuang Chicken" produced in Pudong, Shanghai, it quickly won the favor of customers, and this snack bar has also become a well-known shop in Shanghai.

Salted soup of bamboo shoots

"Fresh soup with bamboo shoots" is a famous dish in Shanghai. This vegetable soup is white and thick, the meat is crisp and fat, and it tastes delicious. Every spring when bamboo shoots are on the market, Shanghainese like to cook this delicious food.

Bamboo shoots were called "bracts" in ancient times. As early as the Xia Dynasty, people used bamboo shoots instead of food to pay tribute to bamboo shoots and handed them down from generation to generation. At the same time, many poems praising bamboo shoots were left. "An old friend knows what I mean, a thousand miles to send bamboo shoots. Qingtouyu baby, take off the cotton one by one. Bamboo shoots are as white as jade as an infant. This is Su Dongpo's bamboo shoot poem. The chef in the north didn't know what it was, and my eyes lit up when I saw bamboo shoots. The famous monk Ji Dian of the Song Dynasty, Bamboo Shoots Sparse, said: "Gold is painted in the oil pan, and white jade is boiled in the rice pan. "Zanning, another monk in the Song Dynasty, also wrote a monograph on eating bamboo shoots, Bamboo Shoot Spectrum.

Legend has it that Emperor Kangxi of the Qing Dynasty especially loved bamboo shoots in the south of the Yangtze River. Cao Yin, his wife and brother Xu Li paid tribute to Beijing every year during their tenure in Jiangning, Suzhou Weaving and Lianghuai Salt Administration (bamboo shoots unearthed when swallows came).

raw material

200 grams of salted leg meat, 200 grams of fresh ribs, clean bamboo shoots 150 grams, yellow wine 10 grams, a little refined salt, 2 grams of monosodium glutamate and 8 grams of lard.

prepare

(1) Wash the marinated leg meat and fresh rib meat at the same time, scrape the dirt off the skin, put the skin in a pot and drown it with water. Boil it with strong fire first, and then simmer it for half an hour. When it is ripe, turn the bacon over, continue to simmer until the skin becomes soft, take it out when inserting it with bamboo chopsticks, heat it to remove bones, and trim the fat and skin for later use; Boil the fresh ribs until they are 80% cooked, and take them out for later use.

(2) When eating, cut the salty fresh meat into four squares, cut the bamboo shoots into hob blocks, put them into the original soup pot, cook them with strong fire for six or seven minutes, and then add monosodium glutamate and salt to boil them when the soup is thick, and then take them out.

Nanxiang steamed buns, a traditional famous spot in nanxiang town, a suburb of Shanghai, are well known. Because of its small shape and translucent skin, it is steamed in a special bamboo cage, so it is called "Xiaolongbao". There are also two famous shops making steamed buns in the city. One is Nanxiang Steamed Bread Shop in Yuyuan Mall, and the other is Guyiyuan Dim Sum Shop at Yan 'an Road, Tibet Road.

Chenghuangmiao pear paste sugar has a history of 1300 years. /kloc-More than 0/00 years ago, Shanghai Chenghuang Temple opened a candy store. Because the owner is good at management, the candy in Chenghuang Temple is famous at home and abroad. This kind of sugar is divided into two categories: diet pear cream sugar and color pear cream sugar. Efficacy Pear toffee has the effects of relieving cough and asthma, promoting fluid production and appetizing. It is made of almond, platycodon grandiflorum, Poria, Pinellia ternate, winter flower, peucedanum, orange peel and white sugar. Pear toffee with different colors is made of Chinese herbal medicines such as Amomum villosum, hawthorn, clove, bergamot, banksia rose and white sugar. Now the pear cream candy sold by Shanghai pear cream candy store in Yuyuan Mall is the most authentic.

Cream spiced beans are made from local green broad beans with fennel, cinnamon, refined salt, sugar, essence and cream. Its characteristics are slightly sweet, mellow and delicious, bright and clean in color, long aftertaste and appetizing.

The small Shaoxing chicken porridge shop on South Yunnan Road has a long-standing reputation and is named after the operator who is from Shaoxing. Chicken porridge is characterized by glutinous rice porridge cooked with chicken soup. The chicken skin is crisp and fragrant, the meat is white, fresh and delicious, and the food is endless.

Crab shell yellow, made of crispy fried noodles and yeast, flat round cake, covered with sesame seeds. Stick it on the oven wall and bake it. It is round and yellow like a crab shell. The fillings include scallion oil, fresh meat, sugar, bean paste and so on. Shimen No.1 Road and Wuyuan Bakery at Weihai intersection are famous shops that supply crab shell yellow.

Goose liver tablets

Ingredients: 500g of foie gras.

Seasoning: cooking oil, butter, onion, ginger, soy sauce, monosodium glutamate, pepper, sugar and yellow wine.

Production: wash the foie gras and blanch it; Take a wok, put oil in the wok, add onion and ginger and stir fry, add the above seasoning, add foie gras and stir fry until cooked, and let it cool. Stir the fried foie gras with a pulverizer, then take the model, spread butter on both sides, put the foie gras in the refrigerator for 3-4 hours until it solidifies, and put it into a basin with a new knife.

Features: Delicious fragrance, long aftertaste, combination of Chinese and western, and rich nutrition.

Recommended restaurant: Dynasty Hotel