1, Beijing roast duck
Roast duck is a world-famous Beijing dish. It was developed by the Han people in Ming Dynasty in China, and it was court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"
2. Steamed bass with wine
Steamed white fish with wine is a traditional dish of Han nationality in Jiangsu, belonging to Jiangsu cuisine. White fish, also called touch fish, is also called white fish with upturned mouth, so it is also called white fish with upturned mouth. It is one of the three whites of Taihu Lake, and the meat is white, tender and delicious. The best way to eat is sake. The wine fermented by glutinous rice has a unique fragrance and sweetness, which perfectly combines with the delicacy and delicacy of white fish.
3. Steamed lobster with garlic
The red color of this dish looks appetizing. Lobster is fresh and tender, and its taste is super elastic. Steaming with vermicelli and Flammulina velutipes can enrich the nutrition and taste of its dishes.
Matters needing attention in cooking
1, cook with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected.
2. Stir-fry lotus root with clear water. When stir-fried lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.
3. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean.
After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
5. No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts of sugar 1 part of vinegar. Stir-fried sweet and sour fish, sweet and sour vegetables and so on. You should put sugar first, and then put salt, otherwise the dehydration of salt will cause protein in the dish to solidify instead of eating sugar, resulting in sweet outside and light inside.