Restaurant snacks menu daquan
Shredded beef with green pepper, boiled fish, sweet and sour pork ribs, dried shrimps, Mapo tofu, fried bean curd skin, fried potato shreds, fried duck blood, fried bean sprouts, fried beancurd, braised fish, fried peanuts, crispy lotus root, crispy mushrooms and shredded celery.
Sweet and Sour Spareribs (China Famous Cuisine Home-cooked dish)
Sweet and sour pork ribs are typical traditional dishes, sweet and sour. It uses fresh pork chop as seasoning, with fresh and tender meat and bright and oily color.
Shanghai, Zhejiang, Sichuan and Huaiyang all have this dish.
Shanghai cuisine simply pays attention to sweet and sour taste, and ketchup is used in it, which is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, fine in production and delicious in color, flavor and taste. Even Sichuan cuisine is made of sweet and sour pork ribs, and onions, ginger and peppers are not forgotten.
The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste.
The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, and the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. They are all fried and belong to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is an excellent appetizer or appetizer. Very popular with the people of China.
The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic, and frying. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines.
Exercise 1
Basic materials
500g of sparerib, chives 1 root, ginger 1 slice, 2 cloves of garlic, appropriate amount of starch, 500g of edible oil (actual consumption is 45g), 2 tablespoons of soy sauce 1 tablespoon, balsamic vinegar1tablespoon, and 65440 of refined salt.
step
1 Drain 500 grams of water and cook for 30 minutes. Broth can be used to cook noodles, don't throw it away.
2. Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of light soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.
4. Put the ribs in the pot, marinate the ribs with water, and add three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.
5. simmer for ten minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour mouth will come out.
6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.
There are three tips for comments:
1, how to make it crispy outside and tender inside for 30 minutes, so that it will be crispy outside and tender inside when fried brown outside. Stir-fried raw ribs are easy to get old.
2. Why do you want to marinate? Because the hot oil in the hot pot quickly seals the appearance of the meat, and it is not easy to absorb when making sweet and sour sauce. There is also a fishy smell in the ribs.
3. How to fry the ribs? The fire is urgent. Anyway, it has been cooked for 30 minutes, which is too early. Just make sure it is crispy outside.
4. You can put a little vinegar in the pot when you go to the pot to avoid the meat being too old.
Mapo tofu, also known as Chen Mapo tofu, is one of the local traditional dishes in Sichuan Province. The main raw materials are tofu, soaked broken soybeans (many of which are now changed into minced meat), pepper and pepper.
Mapo Tofu was founded in Tongzhi period of Qing Dynasty by Wanfuqiao in Chengdu. Chen restaurant? Created by the proprietress Liu Chen. Because she has several pockmarked faces, she is called Mapo Tofu.
Mapo tofu is dark red in appearance and bright in color, with a contrast of red, white and green. The shape of tofu is not rotten, but it tastes hemp, spicy, spicy, tender, crisp, fragrant and fresh, which highlights Sichuan cuisine. Is it spicy? The characteristics of.
Cuisine making
manufacturing method
Method one
food
Tofu (250g), beef (75g), garlic sprout (1), lobster sauce (15g), pepper powder (3g), cooking wine (5g), salt (3g), monosodium glutamate (2g) and pea starch (5g).
step
1. Cut the tofu into 2cm square pieces, blanch it in boiling water with a little salt, remove the beany smell, take it out and soak it in clear water; Chop fermented soybean, garlic sprout and ginger;
2. Heat the wok, put the oil, add the beef stuffing and stir fry; When the beef stuffing is fried to golden brown, add bean paste and stir fry; Add Douchi, Jiang Mo and Chili powder and stir-fry until beef is colored;
3. Boil the broth; Add tofu and cook for 3 minutes; Add soy sauce, garlic sprout, sugar and salt to taste and thicken with wet starch; Sprinkle pepper noodles and chopped green onion after serving.
Method 2
food
Tofu (1 box), minced meat (1 small bowl), bean paste (1 spoon), pepper granules (1 teaspoon), Jiang Mo (1 teaspoon), minced garlic (1 teaspoon).
step
1. Heat a proper amount of oil in the wok, pour minced meat after the oil is heated, stir fry, and take it out for later use;
2. Pour the oil back into the wok. After heating, pour pepper, minced garlic and Jiang Mo into a wok and saute until fragrant;
3. Add the bean paste and stir-fry the red oil, then add the colored pepper granules and stir-fry, then pour the cut tofu and stir-fry for about 3 minutes;
4. Pour the minced meat that has been fried before into the pot, add monosodium glutamate and stir-fry for a few times, then pour in water starch to thicken, and sprinkle chopped green onion and pepper powder on the pot after collecting the juice. [4]
Method 3
food
Tofu (1 box), beef stuffing (100g), green garlic (50g), bean paste (40g), Chili noodles (10g), Chili noodles (1.5g), cooking wine (20g) and salt.
step
1. Cut the tofu into small pieces, put it in the pot, soak it thoroughly with salt, and don't use boiling water;
2. Wash the green garlic, cut it into sections with the length of 1 cm, and chop the bean paste and lobster sauce;
3. Put the oil in the pot to 60% heat, add the beef stuffing and fry until dry, add the cooking wine, and then add the bean paste and fry the red oil;
4. Add Chili noodles, Jiang Mo, stir-fry lobster sauce, pour broth, add tofu, add soy sauce and salt, and cook the tofu thoroughly on low heat;
5. When the soup is slightly dry, add green garlic and water starch, collect the juice, put it on a plate and sprinkle with pepper powder.
Method 4
food
Tofu (1), minced meat (appropriate amount), Chili noodles (10g), pepper (10g), garlic (10g), leek (appropriate amount), bean paste (appropriate amount), edible oil (appropriate amount), and edible oil.
step
1. Cut tofu into small pieces, garlic, leek and bean paste for later use;
2. Stir-fry the pepper in the pot until it is cooked;
3. Put the cooked pepper into a garlic masher and mash it into pieces for later use;
4. Add an appropriate amount of water to the pot, boil the water, add tofu for one minute, and remove it for later use;
5. Add a proper amount of base oil to the pot, then add the meat stuffing and stir fry until it is mature; Stir-fry bean paste and Chili noodles in red oil, and then stir-fry garlic powder to make it fragrant;
6. Add appropriate amount of hot water to boil;
7. Put the tofu into the pot to boil, and then add a little soy sauce;
8. Put the Chili noodles into the pot;
9. Put the water starch into the pot and boil it; Then add a little chicken essence and sesame oil, stir well and serve.
Method 5
Ingredients: beef 100g, tofu 1 piece, 2 fresh garlic sprouts.
Accessories: garlic 1 tablet, 5 pieces of ginger, 5g of Indian Chili powder, 5g of Sichuan pepper, 5g of Pixian bean paste, 50g of peanut oil, a little salt, a little starch and a little soy sauce.
Steps:
1. Prepare a piece of gypsum tofu or bile tofu.
2. Cut the tofu into small pieces for later use.
3. Prepare 100g beef stuffing, or use pork stuffing instead.
4. Prepare two garlic seedlings and cut them into 1cm lengths for later use.
5. Prepare 5g of Indian pepper powder and 5g of Sichuan pepper powder.
6. Cut garlic and ginger into small pieces and prepare 5 grams of Pixian bean paste for use.
7. Boil a pot of hot water, add tofu and cook with salt.
8. The cooked tofu block is shown in the picture.
9. Stir-fry garlic, ginger and bean paste in a hot oil pan.
10. Add beef stuffing and stir fry.
1 1. Add tofu, Chili powder and 50ml of water and bring to a boil.
12. Add garlic seedlings and stir-fry until fragrant. Leave a little to serve.
13. Mix with dry starch, soy sauce and water to make a thick juice. After a few seconds, take out the pot and add Sichuan pepper powder.
14. Put a few pieces of garlic sprouts on the pot and serve.
Tips:
1. Don't put Sichuan pepper in a hurry too early, it won't come out.
Practice skills
Spicy hot bean curd
1. After the tofu is cut into pieces, blanch it with boiling light salt water to remove the astringency of the tofu and keep it tender but not crisp; If boiled in boiling water, it will be too tough and taste bad;
2. It is best to cut the watercress in the bean paste first;
3. Before copying minced meat, it is best to marinate it with cooking wine and salt for 20 minutes;
4. Stir-fry the pepper in the pot, crush it, and finally sprinkle it on the tofu while it is hot, which will enhance the spicy taste;
5. Tofu should be tender but not crisp, and it is best to use South Tofu to make Mapo Tofu.