Assorted spinach
Assorted spinach is the cheapest table in Beijing. Blanch the spinach, cut it into small pieces, and add a spoonful of sesame sauce, garlic juice or mustard, as you like. In the past (1948 years ago), one Zhang Cai was thirty cents. There are no vats in Beijing now.
I cooked the spinach a little. I wash the spinach, remove the roots, blanch it in a boiling pot until it is 80% mature (don't cover the pot for cooking), take it out, cool it with cold water, add a little salt, chop it into mud, squeeze out the vegetable juice, and roll it into a pagoda shape on the plate by hand. First, crush the dried fragrant incense into pieces (there is no dried fragrant incense in the north, so you can smoke it dry). If the rice is very big, soak the shrimps, cut the Jiang Mo and minced garlic. Dry fragrant dry powder, dried shrimps, Jiang Mo and minced onion and garlic are squeezed by hand and stacked on the spinach puree layer by layer, such as the top of a pagoda. Mix soy sauce, balsamic vinegar, sesame oil and a little monosodium glutamate in a small bowl. Serve spinach and drizzle with seasoning from the top of the tower. Knock down the pagoda when eating and mix the ingredients well.
This is the mixed method of gouqi Tou Capsella in my hometown. In the north, Lycium barbarum is not delicious and shepherd's purse is not fragrant. Helpless, it is better to switch to spinach. Please be a drinking buddy and have a try.
Braised tofu with preserved eggs
Blanch the tofu in boiling water. When it's cool, cut it into cubes and add a little salt. Preserved eggs (well preserved) are also diced and mixed with tofu. Mash the old ginger in a garlic mortar, add water, decant the residue and pour in. Ginger rice or vinegar should not be used.
Mix shredded radish
Small carrots are called "Huayang Radish" in the south because they are listed in Huayang. Wash, remove roots, and do not peel. Slice diagonally, and then cut into filaments, the finer the better. Add less sugar, marinate slightly, and serve. It is light red and white, and the color is lovely. Yangzhou has a kind of chrysanthemum called "shredded radish". When eating, it is better to pour three-in-one oil (soy sauce, vinegar and sesame oil) or add a small amount of jellyfish silk and stir it.
Hometown nursery rhymes say, "You're a rookie, with a runny nose, fried rice and radish." Visible is universal.
If there is no radish, it can be beautiful in mind or Wei Qing's generation, but it is not as exquisite as Huayang radish.
Dry silk
Dried silk is Yangzhou cuisine. In the north, you can't buy the dense square dried bean curd that can be sliced and cut into filaments in Yangzhou. You can use tofu slices instead, but you must choose ones with white color, tight texture and thin slices. Cut filaments and pull them with cold water for two or three times to remove the salty, braised and fishy smell of beans.
Stir in the dried silk, put the shredded tofu into boiling water for two or three times, take it out, drain it and put it into a shallow soup bowl. Cut the green garlic into inches, blanch it slightly, and pile the shrimp on the shredded tofu. Spiced peanuts were peeled off and scattered all over the floor. Good soy sauce, sesame oil, vinegar (a small amount), pour in and mix well.
Boil dried silk. Cook chicken soup or bone soup. If you don't have chicken soup and bone soup, you can cook a few pieces of fat meat and lean meat in a pressure cooker to make soup, but you must have shredded ham and chicken soup. Shredded mushrooms and shredded bamboo shoots can also be added less. Or add shrimps and scallops. If you want the soup to turn white, you can add salt. Or add a little soy sauce (not much) and a little sugar, which will make the soup reddish. Mixed dried silk elements are light and refreshing; Dried silk is not greasy.
No matter whether you mix dried silk or cook dried silk, you should add shredded ginger, the more the better.
Qianguapi
Cucumber (not too old) is cut into inches and spun into thin strips, such as ribbons and rolls, from outside to inside with a fruit knife. Don't use the rest of the melon with seeds, mix well with soy sauce, sugar, pepper, aniseed, cinnamon, pepper (crushed), dried red pepper (whole), monosodium glutamate and cooking wine (indispensable). Put the bunched melon peels into the juice, turn them with chopsticks from time to time, soak them in the juice, marinate for about an hour, and take them out and put them in a plate. Put it in the middle first, then put the melon skin facing outward, layer by layer, like a small steamed bread, and pour the remaining juice from the top of the steamed bread. The skin of skewered melon is particularly crisp and chewy, and all the flavors are transparent, and there is melon fragrance. This method comes from Hailar, a chef who once made a state banquet. A plate of melon skin is only forty or fifty cents.
Fried corn
Kunming cuisine. Corn is corn. Peel the tender corn and fry it with lean pork, with less salt. Stir-fry the pan with chopped green onion, but not too old. If it is black, it will not look good. Do not use soy sauce, it will cover up the smell of corn. You can boil a little water when you start the pot, but you can't cook more. Too much will turn into boiled corn! Go to the vegetable market to buy corn, pick tender ones. Everyone else was surprised: "Why choose the tender one?" -"Fried meat"-"Can corn be fried?" Beijingers are really rare and strange.
Beef tenderloin with sesame sauce
Key points of mixing waist slices: first, don't remove the waist first, just use a sharp knife and flat slices on both sides, and the rest can be thrown away. If you cut the waist in half first, peel it off, and then use a flat blade, the waist will be easily broken and uneven. Second, the waist piece must be pulled with cold water, and the water should be changed frequently until the blood of the waist piece is exhausted. Third, the waist slices should be boiled in water. When the water boils, push the waist piece down and take it out immediately with a strainer. Don't wait for the waist piece to open again. Sprinkle the water from the first blanched waist piece, wash the pot, sit in the pot again, and the water will boil. Then put the blanched waist piece into the blanched waist piece, take it out immediately, and put it in a cold water basin. After twice blanching, the waist slices are cooked, but they are still crisp and tender. For example, a roast is cooked when the waist is wide open. Cool the waist slices thoroughly, squeeze out the water, put them in a plate, and pour sesame sauce, Pixian bean paste, chopped green onion, ginger rice and garlic paste.
Sliced tenderloin
You can also use Sichuan boiled beef to make pork. Cut tenderloin diagonally or through the spine and grab it with powder. Boil a pot of water, add the sliced meat, turn it over with a hedge until the sliced meat changes color, then take it out and add seasoning.
If you eat it hot, you can pour in the seasoning of boiled beef: Pixian watercress (chopped) and stir-fry until it is fragrant. Add soy sauce, a little sugar and cooking wine. Finally, sprinkle with crushed raw peppers and sesame seeds.
The boiled broth can be made into seaweed soup by skimming the floating foam.
Stuffed fritters
Take apart two fried dough sticks and cut them into small pieces half an inch long. Mixed pork (half fat and half thin) stuffing. Salt, chopped green onion and Jiang Mo are added to the stuffing, and a small amount of pickled mustard tuber or pickles and Sichuan winter vegetables are added. Poke the holes in the fried dough sticks with your fingers, stuff them with meat stuffing, fry them step by step in the oil pan until the fried dough sticks are hard and the meat stuffing is cooked, and then take them out and put them on a plate. This dish is crisp to chew. There is alum in the fried dough sticks, which is slightly astringent and better than fried spring rolls.
This dish is my own initiative and is not included in any menu. Many dishes are cooked by greedy people.
Other dining tables
Anchovies and Cantonese sausages can be bought in the market. Everyone can cook tea eggs, stir-fried peanuts, spiced chestnuts and boiled edamame. Salted duck and crystal elbow are too much trouble to make.