Shaanxi eight bowls, eight bowls refer to: fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, shredded Sichuan pork, Sichuan meatballs, pine nuts and so on. The eight bowls are: stir-fried shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on. Today, the giant eagle Shaanxi specialty brings you eight bowls, and friends who love to eat can collect them!

First, steam a bowl of crispy meat.

Practice: 1. Pork belly is cut into small pieces 1cm wide and 4cm long. Slice the onion obliquely. Slice ginger and garlic together. Wash and chop coriander. Soak dried auricularia in water, and then select them into small flowers. Water-soaked winter bamboo shoots are cut into comb pieces. 2. Pour the starch into the bowl, knock in the eggs and mix well, then marinate the pork belly slices in a layer of egg paste 10 minute. 3. Heat the oil in the pot with medium heat. When it is 50% hot, put pork belly slices into the pot (to prevent them from sticking to each other), fry them slowly over medium heat until golden brown, and take out and drain the oil. 4. Leave the bottom oil in the pot. After heating, add onion slices, ginger slices, garlic slices and pepper and stir-fry until fragrant. Then add auricularia auricula and water-soaked winter bamboo shoots and stir-fry for a while, then add a proper amount of water (80ml), salt, Shaoxing wine and soy sauce and stir-fry evenly. 5. Pour the fried auricularia auricula and winter bamboo shoots into pork belly slices and mix well, then steam in a steamer for 45 minutes. 6. Finally, take the crispy meat out of the steamer and sprinkle with chopped parsley.

Second, steamed bowls of strip meat.

Practice: 1, choose fat and thin pieces of meat. First, cook the bought meat, mainly to remove the blood foam on the surface of the meat. After washing with water, put the meat aside to cool, dry the surface moisture, and then wrap the whole meat with honey and set it aside; 2. Heat the oil in a pan, then put the sliced meat and skin wrapped in honey into the oil and fry it slowly. Of course, fry every side of the meat until the surface is very good Then put the fried and colored meat aside to cool. Cut the cold meat into large pieces and put them neatly in a large bowl with the skin facing down; 3. Take out a small bowl, pour in soy sauce, add a little salt and warm water, mix well, then pour into a meat bowl, and then add dried tangerine peel, star anise, ginger slices and onion segments to the meat; 4. Boil the water in the steamer, open the meat bowl and steam for 30 minutes. After 30 minutes, take out the steaming bowl and drop the soup, pick out the ingredients such as dried tangerine peel and star anise, then take out a moderate plate and buckle it on the steaming bowl, and buckle the meat upside down on the plate; 5. Pour the poured soup back into the wok, add a little chicken essence to boil, then pour the juice on the meat, and sprinkle some garlic sprouts on the meat for decoration.

Third, braised chicken and steamed bowls.

Practice: 1, a chicken, cut into pieces, washed and drained. Marinate with onion, ginger, cooking wine and soy sauce 15 minutes. 2. Soak the soybeans and drain them for later use. 3. Cut the onion into sections, slice the ginger, peel the whole garlic, and appropriate amount of pepper, cinnamon, star anise, fragrant leaves and dried peppers. 4. Put a proper amount of oil in the pot, heat it to 70%, then add chicken pieces and soybeans, and stir-fry the oil in the chicken. 5. Add soy sauce, cooking wine, sugar, chicken powder, thirteen spices and Pixian watercress in turn to stir-fry the chicken, then pour in the soaked soybeans and stir-fry for a while. 6. Pour a proper amount of boiling water, flush with the chicken pieces. Too much water will affect the taste of soybeans. 7. After the water boils again, pour it into the pressure cooker and stew for 12- 15 minutes. 8, 12 minutes later, you can cook.

Four, braised hairtail steamed bowl

Practice: 1, hairtail washing, mainly to remove the black film in the fish belly. Cut the washed hairtail into sections for later use. 2. Add flour to the eggs and stir the white pepper into a paste for later use. 3. Put the pickled hairtail into the batter and dip it in the batter evenly. 4. Add the right amount of oil to the pot, add hairtail when it is 60% hot, and fry until both sides are yellow. 5. Heat the wok, add pepper aniseed and stir fry after refueling. 6. Add fried hairtail, and then add white wine. 7. Pour rice vinegar along the pot. 8. Add soy sauce and soy sauce. 9. Add onion, ginger, garlic, sugar and salt, and add boiling water. Boiling water can't pass the fish. 10, turn off the fire after the fire boils, cover the pot and stew for 15 minutes, then collect the fire juice and take it out.

Verb (abbreviation for verb) Four Joy Meetballs Steamed Bowl

Practice: 1, prepare materials, peel and chop water chestnut, chop mushrooms, chop meat, chop ginger and onion. 2. Add water chestnut powder, mushroom powder, Jiang Mo and chopped green onion into the minced meat, and then add other materials: starch, soy sauce, salt and sugar into the meatball material. 3. Stir in one direction. 4. Take a proper amount of meat foam, and after a little dough, pat the meatballs back and forth with your hands for 30 times to make them firm. 5. Add oil to the pot, heat it, and add meatballs. 6. fry in medium heat until the surface is golden and remove. 7. Put the soup into the pot, add the right amount of water and boil. 8. Add the fried meatballs, bring to a boil, and turn to low heat for slow cooking. 9. In your spare time, blanch the small sea cabbage and cabbage with boiling water and set the plate. 10, the soup is almost ready. Take out the meatballs and put them on the cabbage leaves. 1 1. Take out the onion segments, add water starch to the remaining soup in the pot, thicken it, and pour the juice on the meatballs.

Six, crispy beef steamed bowl

Practice: 1. Wash beef (beef ham), cut into 4 large pieces, blanch in boiling water for about 2 minutes, wash in cold water to remove blood stains. 2. Wash the onion and ginger, cut the onion into sections, peel and mash the ginger. 3. Take a 1 casserole, put a small steamer at the bottom of the casserole, put onions and ginger at the bottom, add beef, add white sugar, soy sauce, yellow wine, star anise, cinnamon and sesame oil, add clear water until the beef is immersed, cover the lid and cook over high fire. 4. After boiling, move to low heat, rub the dough with water to the periphery of the casserole cover, and stew for about 3 hours. 5. Stew the beef until it is crisp and rotten, and pick out onions, ginger, star anise and cinnamon. Put a pan on a plate and pour in the juice.

Seven, roast mutton steamed bowl

Practice: 1. Wash the mutton brisket with cold water, soak it in cold water for 2~3 hours, and drain the blood. 2. Wash the onion, peel off the old skin and cut it into large pieces for later use. Peel carrots and cut them into hob blocks. Wash coriander and set aside. Add the remaining seasonings except dried Chili and cumin into the seasoning bag. 3. Put the whole lamb breast into a large boiling pot, inject enough cold water, heat it to boiling with high fire, turn off the heat and skim off the foam. 4. Add onion, carrot, coriander and seasoning package to the soup. After the fire boils, turn to low heat and cook for 2 hours. 5. Take out the meat and put it on the plate. Heat the water in the steamer with high fire, add the cooked lamb brisket and steam for 1 hour until the meat is crisp and rotten. Slice before serving.

Eight, fragrant rice eight treasures steamed bowl

Practice: 1, blood glutinous rice and glutinous rice are mixed evenly, washed and soaked in a bowl 12 hours. Wash the red beans, remove the empty beans floating on the water surface, and soak them in a bowl 12 hours. 2. Take a large bowl, coat the inner wall with a layer of cooked lard, put some peanuts and preserved apricots with designed shapes at the bottom of the bowl, then fill a layer of soaked mixed glutinous rice, put a layer of red beans on the mixed glutinous rice, then fill a layer of mixed glutinous rice, and so on, then fill all other materials in the bowl, and finally cover the glutinous rice. 3. Add a proper amount of cold water (washed with glutinous rice) to the bowl and cover it with plastic wrap for later use. 4. Heat the water in the steamer with high fire, put it in a big bowl covered with plastic wrap and steam for 40 minutes. Remove the plastic wrap after taking it out, and buckle the eight-treasure rice into the plate for later use. 5. Melt the lard in the pot with medium heat, add 100ml cold water to boil, add starch to thicken, turn off the heat and add osmanthus fragrans to make crystal juice. Pour the crystal juice on the rice.