Shanghai food

Special Shanghai cuisine

raw material

25g of ribs, a little tomato sauce, 25g of sugar, 20g of vinegar, 3g of cooking wine10g, 3g of salt and 0g of oil100g.

manufacturing process

① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly.

Add two teaspoons of sugar, a little salt (soy sauce is ok) and tomato sauce for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance.

Dish name sweet and sour sparerib

Its cuisine is Zhejiang cuisine.

Features crisp outside and tender inside. Sweet and sour slightly salty.

raw material

Ingredients: raw gluten 160g, water-borne auricularia 26g, clean bamboo shoots (magnolia tablets) 220g, green and red persimmons 22g. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g.

manufacturing process

(1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil.

Dish name sweet and sour sparerib

Its cuisine is Zhejiang cuisine.

Features bright red butter, like ribs, tender outside and sweet inside, sweet and sour, often not greasy, health care.

raw material

Ingredients: raw gluten 160g, water-borne auricularia 26g, clean bamboo shoots (magnolia tablets) 220g, green and red persimmons 22g. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g.

manufacturing process

(1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil.

Sichuan sweet and sour sparerib

It is a famous cold dish in Sichuan, and it is cooked by frying. It belongs to sweet and sour taste. Amber is bright, dry and moist, sweet and sour, and it is an excellent appetizer or appetizer.

Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar.

Boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove the floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants generally don't need to cook it, steam it after boiling, so the meat tastes stronger, but it must be steamed in a steamer for a long time).

Then put the pot on the fire, put the oil and heat it to 70% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour the oil, wash the pan, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brown, add water, if it is not possible, add soy sauce (but black) or cola), add the ribs, stir-fry the soup over medium and small fire until the soup is dry, add vinegar until the juice is bright, and pour in a little sesame oil and stir well.

At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate.

Sweet and Sour Spare Ribs

Raw materials:

Chop ribs (frozen in refrigerator 1 hour or so, easy to chop), sugar, vinegar, soy sauce, sesame seeds.

Production method:

Step 1: Drain the wok and bring it to a boil. Pour the ribs in one time to remove blood foam. Cut off the ribs.

Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and seasoning oil, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds Can be loaded.

Nuosha sparerib

Raw materials:

Sparerib 800g glutinous rice 200g mung bean 100g old pumpkin 150g chopped green onion 10g refined salt, cooking wine, mash juice, sugar, red soy sauce, chicken essence, peanut butter, sweet noodle sauce, oyster sauce, spiced powder, ginger rice, chopped pepper and cooked vegetable oil.

Method:

1. Chop the ribs into 8 cm long segments, put them in a pot, mix them with refined salt, cooking wine, mash juice, red soy sauce, chicken essence, peanut butter, sweet noodle sauce, five-spice powder, ginger rice, pickled pepper, oyster sauce and cooked vegetable oil, steam them in a cage and take them out; Peel the pumpkin, cut it into pieces, blanch it in a boiling water pot, take it out and put it at the bottom of a disk (windmill-shaped); Wash glutinous rice and mung beans, put them in a bowl, add appropriate amount of water, put them in a cage, take them out after steaming, and then mix them with refined salt, sugar and oyster sauce evenly.

2. put the steamed ribs in the bottom of the steaming bowl, then add the seasoned glutinous rice and mung beans, and then put them in a cage and steam them over high fire until the ribs are cooked? Soft, take it out, turn it over and put it on a plate with pumpkin slices.

Characteristics: salty, fresh and waxy. Soft and delicious

Boiled sparerib

Main ingredients:

600g straight ribs (1 kg 2 Liang).

Composition:

500g of Chinese cabbage kernel (1 kg) and 20g of coriander powder.

Seasoning:

Salt, monosodium glutamate, ginger slices, red oil, coriander powder, pepper powder, pickled pepper powder, pickled pepper red, pickled pepper ginger, garlic, minced meat, broth, soy sauce and chives.

Exercise:

1. Chop straight ribs into 6 cm long sections, add refined salt, monosodium glutamate, ginger slices and shallots, steam them in a cage and take them out;

2. Sit in the pan, leave the oil, add pickled pepper powder and pickled ginger and garlic, stir-fry until the fragrance overflows, add broth, soy sauce, monosodium glutamate and ribs, cook for 8 minutes, thicken and plate;

3. Stir-fry the cabbage core, sprinkle chopped pepper and coriander powder on the ribs, and pour hot red oil.

Features:

The color is ruddy and shiny, fragrant and spicy, and the texture is smooth and tender.

Tips:

Seasoning should be complete; Steamed ribs with straight ribs should not be overcooked.

Name of the dish: sweet and sour fish (Beijing cuisine)

Features: golden color, sweet and salty, tender outside.

Ingredients: 1 yellow croaker (grass carp, carp, etc. ) (weighing about 750g), 5 grams of golden cake, 5 grams of green plum, onion 10g, ginger 10g, sugar 125g, 50g of vinegar, 3g of salt and cooking wine 10g.

Practice: (1) Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife to the fishbone every 2 cm on both sides of the fish, and then cut along the fishbone 1.5 cm to turn the fish up. The golden cake and diced green plum are slightly scalded with boiling water.

(2) Put oil in the pot and heat it to 70% to 80%. Stir-fry the fish with starch over low heat, remove and put in the kitchen plate.

(3) Heat the bottom oil in the pot, add onion, stir-fried onion in Jiang Mo, onion and Jiang Mo, take out, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil, pour water starch to make sweet and sour juice, pour it on the fried fish, and sprinkle with diced green plums and golden cakes. Name of the dish: Sweet and sour fish (Shanghai cuisine) Ingredients: fish, Jiang Mo, chopped green onion and garlic, vinegar, sugar, soy sauce, wet starch, refined salt, clear soup 300g, peanut oil 200g.

Practice: ① Gouge out the fish knife, slightly marinate it with refined salt and wrap it with starch paste;

(2) Fry in a wok for 8 minutes, and then fry the fish into an arch. When all the fish are golden yellow, take them out and put them on a plate;

(3) Leave a little oil in the wok, add ingredients, thicken after boiling, pour the oil out of the wok and pour it on the fish.

Sweet and sour fish pieces (boneless):

1, the supermarket bought fish with skin and bones removed and cut it into pieces. Put a proper amount of salt and marinate for 20 minutes, then add an egg white, be careful not to yolk, and grab evenly.

2. Heat 4 tablespoons of oil in the pot, roll the fish pieces on the dried raw flour one by one, fry them in the pot until both sides are brown, and take them out. ..

3, ginger and garlic are minced, and green peppers are seeded and cut into pieces. Put a teaspoon of minced garlic in the oil, add green pepper and salt and stir-fry, then serve. ..

4, put a spoonful of oil in the pot, saute Jiang Mo, add the fried fish pieces, stir fry a few times ... put three spoonfuls of sugar, two spoonfuls of vinegar, two spoonfuls of cornflour, half a glass of water in the bowl, and pour it into the pot with chopsticks. Push the fish pieces quickly with a spatula, so that each piece is covered with juice. Add the fried green pepper and mix well. This is delicious, but it's troublesome. Fish pieces without bones are easier to break.

4 "Sweet and sour fish raw materials: grass carp 200g, canned pineapple 20g, cucumber 20g, red cherry 2g, peanut oil 100g, cooking wine 12ml, refined salt 1.5g, sugar 125g, rice vinegar 50ml, starch 40g and onion ginger juice 8.

Practice: 1. Cut the fish into 5 cm square pieces, and cut the fish into cross knives at intervals of 0.2 cm with a straight knife. Don't cut the fish skin.

2. Put the fish in a big bowl, add the fried wine and salt, marinate it a little, and stick it with starch. Dice asparagus and cucumber.

3. Leave the base oil in the frying spoon and heat it. Stir-fry onion, ginger and rice for a few times, cook cooking wine, add stock, sugar, salt and rice vinegar, boil, thicken until the juice is thick, secrete frying oil, add pineapple and cucumber diced, quickly turn it over for a few times, pour it on the fish flower, and embed the red cherry. (Patients with hyperlipidemia, hypertension, coronary heart disease and obesity should not eat. )

5 "Sweet and sour fish raw materials: yellow croaker (grass carp, carp, etc. ) 1 tail (weighing about 750g), gold cake, green plum 5g each, onion 10g, ginger 10g, sugar 125g, vinegar 50g, salt 3g and cooking wine 65g.

Practice: 1, remove the phosphorus, fins, gills and internal organs of the fish, cut a knife to the fish bone every 2 cm on both sides of the fish body, and then cut 1.5 cm along the bone to turn the fish up; Golden cakes and diced green plums are slightly scalded with boiling water;

2. put oil in the pot and cook until it is 70% to 80% hot. Stir-fry the fish with starch and scoop it up on the kitchen plate. Heat oil in a pan, add onion and Jiang Mo to stir fry until fragrant, remove onion and Jiang Mo, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil starch to make sweet and sour juice, pour it on the fried fish, and sprinkle with green plums and diced gold cakes.

6 "Sweet and sour fish ingredients: one fish, soy sauce, soy sauce, vinegar, sugar, onion, ginger, pepper, star anise and cooking wine.

Practice: 1. Wash the fish, drain the water, cut it into pieces, put it in a pot, sprinkle with salt and soy sauce, beat an egg, grab a handful of flour, and stir it evenly by hand. 15 minutes.

2. Put a pot on the fire, put oil in the pot, and put more oil (for frying fish). When the oil is 70% hot, add delicious fish, fry until golden brown, and take it out (pour the remaining oil of fried fish into other containers until it is fried later).

3. Put new oil into the pot. When the oil is hot, add pepper, star anise, onion and stir-fry ginger.

4. Add the fried fish pieces, then release the soy sauce, soy sauce, cooking wine, vinegar and a little water, turn down the heat, cover the pot and stew, turn it over in the middle, and you can taste it. Add sugar and vinegar to adjust the taste. 5. When the fish is cooked, put it away and serve soup. It is rich in flavor, salty and sweet, sweet and sour, and very appetizing.

References:

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Responder: Happy Orange-Senior Magician Level 6 7- 15 10:32