"Shanghai cuisine" has two meanings: Shanghai cuisine in a narrow sense is called local cuisine, which refers to the home cooking of Shanghai citizens; Shanghai cuisine in a broad sense is a comprehensive and extensive cuisine based on local cuisine and absorbing the strengths of various factions. Or put it this way, Shanghai cuisine is based on local cuisines, with Beijing, Shandong, Jiangsu, Wuxi, Sichuan, Guangdong, Fujian, Hangzhou, Henan, Anhui and Hunan cuisines, as well as vegetarian dishes, authentic dishes and western food, which makes Shanghai present the characteristics of a commercial port connecting the whole country with the outside world and meet the taste needs of the five parties.
Shanghai cuisine is a kind of Jiangnan cuisine. Shanghai cuisine is elegant in appearance, strong and light in taste, mellow and beautiful. Cooking techniques are famous for frying, frying, stewing and steaming. The method is simple and does not require much skill.
The biggest feature of traditional Shanghai cuisine is "thick oil red sauce". "Thick oil red sauce" is vividly displayed in the essential dishes of Shanghai restaurants, such as Xiang Bo eel paste, fried river shrimp, oil-soaked hairy crabs, pot-cooked river eels, braised rings and Jiuzhuan fat sausage. In practice, the biggest difference between Shanghai cuisine and Cantonese cuisine lies in the raw materials used. Cantonese cuisine is good at cooking seafood, while Shanghai cuisine is better at cooking seafood, poultry, livestock and seasonal vegetables, which is more "homely".
Sweet and sour pork ribs:
Ingredients: ribs, ginger (powder), raw flour, cooking wine, egg white (1); Soy sauce, vinegar, sugar, monosodium glutamate (I used chicken essence).
Practice: Wash the ribs, soak them in clear water for a while, and drain the bleeding water. Take out the ribs and paste them with wine, corn starch and eggs.
Pick up the frying pan and put the ribs in. Be careful that the fire is not too big. Fry the ribs until golden brown and take them out. Turn on the fire again and fry the ribs again-form a crispy skin. Take it out right away.
Leave some oil in the pot to cover the bottom of the pot. Add ribs, soy sauce, cooking wine and ginger. Add a little boiling water and change the lid; Bring to a boil and simmer. Stew until the meat is cooked, add sugar and chicken essence. Add a little corn starch to thicken it.
Finally, turn off the fire and add vinegar. A delicious sweet and sour sparerib is ready. Not only are the ribs delicious, but even the sauce is hard to throw away-it's appetizing to mix with rice!
Mistletoe powder
Special menu (z)
Special menu: eight-treasure rice, crucian carp, chrysanthemum and yellow croaker soup, Longfeng hot and sour soup, steamed beef with original cage powder and fried shrimp.
China traditional candy in eight-treasure rice. Steamed from glutinous rice and eight kinds of dried and fresh fruits. After thousands of years, this kind of rice has spread all over the country, and the ingredients and practices used in various places are similar. The eight-treasure rice in the south of the Yangtze River is one of the most famous varieties, and it is also a delicacy at China banquets. Raw materials: 250g of glutinous rice, walnut kernel, dried wax gourd, raisin, hawthorn cake, green plum10g, sugar rose150g, sugar150g, 25g of cooked lard and wet starch, 5g of sweet almond and sesame, 50g of pig fat. Cooking method: 1. Dice dried wax gourd, green plum and walnut kernel, and cut hawthorn cake and pork suet into strips; 2. Boil 500 grams of water, add 75 grams of white sugar and glutinous rice, simmer for a while until the rice grains are not raw, and add 20 grams of cooked lard.
Stir evenly; 3. Spread the cooked lard on the bottom of the big bowl, put the mutton fat strips and hawthorn strips into eight petals, put the dried wax gourd, walnuts, raisins, green plums, sweet almonds, sesame seeds and sugar roses into the petals, put them into patterns, smooth the glutinous rice, steam it in a cage for 40 minutes, take it out and turn it over; 4. Add 150g water to 100g white sugar, boil and dissolve, thicken 25g wet starch, and pour it on the eight-treasure rice. Anecdote: In BC 1 123, Zhou Wuwang led his troops to the east and defeated Shang Zhouwang in Mu Ye, south of Hongxian County, Henan Province. Zhou Wang died of self-immolation, and Zhou Wuwang ruled the world. In the great cause of Zhou Wuwang, eight scholars, including Boda, Bo Shi, Zhongtu, Hu Zhong, Shu Ye, Xia Shu, Ji Sui and Ji Wo, made great contributions and were praised by the people. At the celebration banquet of Zhou Jian, the world was full of joy and the soldiers were full of joy. The chef cooked "eight-treasure rice" to celebrate this moment. Babel symbolizes eight brave men who have made great achievements, among which hawthorn was vividly used to cremate Zhou Wang.
Clam carp original
Materials: 2 live crucian carp, 250g live clams, 3 slices of cooked ham, 5 slices of bamboo shoots, and Lentinus edodes 1 flower. Cooking recipes: 1. Wash crucian carp, cut it from the back, cut it several times from the back, put it in a clear pot and add seasoning and ginger.
Cook the pieces, onions and bamboo shoots, cook them over low heat and put them in a soup pot. 2. Cook the clams in a clear water pot until the shells are open, remove them and put them in a soup pot. 3. Pour out the fish soup, boil the clam soup, add mushrooms and cooked ham slices, and pour into the soup basin.
Chrysanthemum yellow croaker soup, chrysanthemum yellow croaker soup, Jiangnan vegetable soup. It evolved from the famous dish Song Sao Zi Tang in Hangzhou. The middle part is mainly made of yellow croaker or fresh freshwater fish (mandarin fish is the best) and cooked with tofu, ham and chicken. This dish was created in the Southern Song Dynasty, and it has been spread in Zhongnanhai since its delicious taste.
Ingredients: 250g of yellow croaker, 2g of ginger, 20g of onion, 50g of chicken soup1000g, 50g of shredded mushrooms and bamboo shoots, 20g of Jinhua ham, 0/60g of soft tofu/kloc-0, 2 eggs, 5g of raw flour15g of oil and coriander, chrysanthemum and sesame oil. Cooking method: 1. Marinate fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam in a cage for 6 minutes and take it out; 2. Shred the cooked ham and mushrooms, and break the yolk for later use; 3. Add oil to the wok and enlarge the fire. Stir-fried shallots give off fragrance. Scoop in chicken soup and bring to a boil. Add ingredients.
Keywords wine, shredded bamboo shoots,
Shred mushrooms, then cook them, put fish, egg yolk and tofu juice into a pot, add soy sauce, refined salt and vinegar, stir well, take the pot and put it on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper.
Longfeng Hot and Sour Soup Ingredients: cooked eel 100g, cooked chicken breast 100g, mushrooms 100g. Cooking method: 1. The shredded eel, chicken breast and mushroom in the onion and ginger pot are very noisy; 2. Add chicken soup to boil, skim off the oil slick, and add rice vinegar, monosodium glutamate, salt and white pepper.
Raw materials for steamed beef in cage powder: 250g of clean beef, 40g of fried rice noodles, 3g of green leaves100g, 3g of chopped green onion, 3g of Jiang Mo, 50g of sweet noodle sauce and 0g of Pixian bean paste10g. Cooking method: 1. Remove fascia from beef, cut into thin slices, and add sweet noodle sauce, Pixian watercress cooking wine, soy sauce, sugar and flowers.
Mix pepper, Chili powder and fried rice noodles. 2. Use green leaves to cushion the bottom of the cage, pour in the mixed beef and steam it over high fire. 3. Mix sesame oil and chopped green onion into chopped green onion oil, pour it on beef, and put it in the original cage.
Fried shrimp is a famous dish in Jiangsu and Shanghai. Fresh shrimps are shelled, starched and fried. The finished dish is elegant in color, smooth, crisp and tender in meat, fresh and fragrant in taste. After eating, there is no oil, no juice and no thickening in the dish, which is a must. Ingredients: 6000g of shrimp, 20g of onion, 2g of ginger and pepper, 6g of refined salt, 5g of wine, half of protein, starch 10g, monosodium glutamate, sesame oil 1g and 50g of oil. Cooking method: 1. Wash shrimps with refined salt water, then rinse with clear water and drain; 2. Drain the shrimps, add salt, wine, pepper, protein and starch to marinate for 10 minute, and cut the onions and ginger into sections for later use; 3. After the oil temperature is reached, add the shrimps, take them out as soon as they change color, put the oil into the pot, add the onion, ginger and shrimps in turn, and quickly add the refined salt, monosodium glutamate, sesame oil and pepper to stir fry for several times. Innovative shrimp: Jiangsu people like to eat shrimp. For many years, at banquets, no matter what flavor of dishes, most of them are fried shrimps. Stir-fried shrimp is particularly popular in Shanghai's "Xinyao Restaurant". In recent years, on the basis of stir-frying shrimps, restaurants strive for innovation. Half of the shrimps are mixed with tomato juice and placed in a "nest" fried with shredded potatoes, which not only allows diners to taste two kinds of tender shrimps with different flavors, but also adds a bit of beauty to the dishes.
PS: Some methods are to boil it first-remove blood foam. Personally, I think some flavor and umami taste of ribs will be lost.
Whitebait soaks eggs:
4 eggs, some whitebait (suitable for you), cooking wine, salt and monosodium glutamate.
Beat the eggs and add some cooking wine and salt. Stir in whitebait.
Start the oil pan (more oil). When the oil temperature is not too hot, pour in the eggs, stir over medium heat and keep stirring. Finally, add monosodium glutamate to the pot.
PS: If you add some raw flour to the broken eggs, the fried eggs will taste better.
Lion Head: Actually, it's Jiangsu cuisine.
The "Duck Edition" of the lion's head I wrote yesterday was not published successfully-I lost it, so I stole someone else's today, which may be better than mine.
Ingredients: pork belly, onion and ginger juice, cooking wine, crab powder, shrimp, chicken soup, starch, salt and vegetable leaves.
Method: Select pork ribs first and then cut them, then roughly cut them and add onion and ginger juice, cooking wine, crab powder, shrimp, chicken soup and a little starch and refined salt. Stir well to make raw embryos, line the ribs with water at the bottom of the casserole, put the skin on it, then put the raw embryos of lion's head into the boiling water casserole one by one, embed crab roe, cover with hot and soft Chinese cabbage leaves, and cover with strong fire.
Features: mellow, the lion's head is fat, tender and delicious, appetizing.
PS: There is water chestnut (horseshoe) in my meatball shop, which will be more refreshing to eat. Also, I think crab powder is troublesome to make, so I suggest using salted egg yolk instead.
Pickling fresh: it's a bit difficult-the key is raw materials!
Ingredients: a fresh pig's foot, a piece of bacon and some slices of ham. Bamboo shoots!
Soak the bacon in water for 12 hours to remove excess salt flavor. Wash feet and stew soup. When the soup is almost stewed, add bacon ham and bamboo shoots. Simmer on low heat 1 hour.
"Pickled fresh" is a home-cooked dish, and Shanghainese often eat it in spring. Folklore can increase resistance to viruses. "Pickling" refers to bacon and ham; DuDu means "stew" in Shanghai dialect; "Fresh" refers to fresh meat and fresh bamboo shoots.
You can buy bacon, especially ham ... you can buy a piece of bacon (soaked for 24 hours in advance) to make soup, add carrots, potatoes and sweet potatoes, and finally sprinkle some coriander (coriander, there are canned dry things like chopped green onion in the supermarket). Put spices like pepper in the same place. ), it will be fresher with some butter. This is the English version of Xian Xian, which I just learned from foreigners.
Shanghai paofan:
Ingredients: leftovers, fried meat with green peppers (seafood is better).
Pour them together and add water to boil. Shanghai is commonly known as "salty soup rice", which is more delicious than the classic "Shanghai soup rice".
Sweet and sour pork ribs:
Ingredients: fresh ribs, raw flour, egg white, vinegar, sugar, chicken essence.
Soak the small row in water and remove the blood. Then mix with raw flour, egg white, cooking wine and ginger (powder). Boil the oil in a pot with medium heat, fry until golden brown, and take it out. Turn on a big fire, raise the oil temperature and fry the ribs again (to crisp their skins). Don't be too long, or you will burn.
Leave some base oil in the pot, put ribs, soy sauce, cooking wine and ginger (powder). Add some water, cover the pot and stew for a while. Add sugar when the juice is dry-more, add chicken essence. If the soup is not strong enough, you can thicken some raw flour with water. Turn off the fire and add vinegar.
Chicken wings with scallion oil and rotten chicken wings appear:
Boil chicken wings in advance.
Scallion oil: Heat the oil in the pan, stir-fry ginger and cooking wine, add salt and chicken essence, put chicken wings, and finally put chopped green onion. Stir-fry and serve.
Not good: when making chicken wings, you should add cinnamon, pepper, fennel and other aniseed. Of course, ginger and cooking wine are also indispensable.
Pour the bought brine into a fresh-keeping lunch box and mix it with salt, onion and ginger powder. Cool the cooked chicken wings thoroughly and put them in the marinade. Cover and marinate in the refrigerator for one day.
Small rows of cucumber soup:
It's easy to get angry here, so offer a small row of cucumber soup.
Ingredients: ribs, cucumber, cooking wine, ginger, chicken essence (monosodium glutamate).
Put the ribs in water, bring them to a boil, and skim off the blood foam. Add cooking wine and ginger and simmer. Slice the cucumber and put it in the soup. When the soup turns milky white, add salt.
Jiangnan old duck soup
This is a very traditional Shanghai dish, and authentic Shanghainese must take their friends to a restaurant for dinner. The traditional method is salty heavy oil. After improvement, the salty taste is moderate, and the soup is not greasy, which is more suitable for Cantonese tastes.
Ingredients: salted duck, pickled dried bamboo shoots, ham, zongye, Chinese cabbage, monosodium glutamate, chicken essence powder, etc.
Practice: Boil sliced salted duck, salted dried bamboo shoots, ham and zongye together for ten minutes, then add Chinese cabbage and season with monosodium glutamate and chicken essence powder.