Miscellaneous dishes, commonly known as "assorted hodgepodge", were introduced to the people from the imperial cuisine of the Ming Dynasty and became a common dish in local festive banquets. After the founding of the People's Republic of China, it was also listed as a famous dish in China. This cuisine takes the "four treasures" among the "eight treasures", namely sea cucumber, abalone, fish maw and shark fin, as the main ingredients, and chicken breast, cinnamon fish, mushrooms, mushrooms, fresh shrimp and pig's trotters as the ingredients. The specific cooking method is: put the wok on the fire, add a proper amount of cooked lard and heat it to 60% heat. First, oil the starched fish fillets and shrimps separately, and then drain the water. Then put the prepared sea cucumber, fish maw, tendon, chicken breast slices, shiitake mushrooms and dried shiitake mushrooms into a boiling water pot and rinse them with clear water. Then, put the cooked lard into a wok, add onion ginger juice, broth, refined salt and monosodium glutamate to boil, pour in various raw materials, stew and thicken, and pour in chicken oil.

This family portrait dish is famous all over the country because of its high-grade materials, fine production, rich color, crisp and smooth, rich flavor and high value.

Mixed hodgepodge

Materials:

1- Soak mushrooms, shred and juice.

2- Frozen carrots (no peeling, no cutting)

3- Frozen green beans (no picking, no cutting)

4- Sliced meat (lazy people can use sliced ham, which is easy to cut, or buy diced ham without cutting).

5- starch water (chestnut powder water is better)

Steps:

If ham is used, please refer to steps 3, 5 and 6.

1- Add a small amount of soy sauce and cooking wine to the sliced meat, and add a fifth spoon of starch to one or two pieces of meat, and stir well.

2- Add the right amount of oil and fry the meat slices until cooked.

3- Wash the pan, add some oil, heat it, add all vegetarian dishes and fry until cooked. If ham is used, put it in at this time and add the right amount of salt.

4- Add the sliced meat and stir fry.

5- slowly add chestnut powder water and stir well at the same time. If it is too thick, add some water.

6- high heat for one minute, stir-fry constantly, and take out the pot.

Sichuan hodgepodge

Sichuan hodgepodge, which is famous all over the country, consists of chicken gizzard, shrimp, pork, cooked pork heart, cooked pork belly, winter bamboo shoots, carrots, potatoes, water-soaked mushrooms, lentils, cooked chicken, ham, water-soaked sea cucumber and clear soup. Seasonings used are: cooking wine, soy sauce, salt, sugar, pepper, starch, onion, ginger and monosodium glutamate.

When making, cut the sea cucumber, wipe it with a blade, cut the chicken gizzard with a chrysanthemum knife, and cut other raw materials into strips. Blanch sea cucumber, winter bamboo shoots and mushrooms with water first, and then filter out the water. Fry lentils in hot oil and take them out. Add French fries and fry until light yellow. Leave the bottom oil in the wok, add onion and ginger to stir-fry until fragrant, add cooking wine, soy sauce and fresh soup, then add other materials except lentils, chicken gizzards and shrimps, add refined salt, monosodium glutamate, sugar and pepper, and stir-fry thoroughly. Add lentils, cook for a while, thicken with water starch, pour in bright oil, and serve. Rub chicken gizzards and shrimps with 60% hot oil, then mix with green pepper, and then pour into the colander. Put the soup into a pot, add salt, monosodium glutamate and a little pepper to taste, thicken it with water starch, and add chicken gizzards and shrimps. Mix well, pour in oil, take out of the pan and put on the surface of the hodgepodge.

Wei Zhen hodgepodge

Ingredients: quail egg10g, egg cake 50g, cooked pork tripe 80g, Coprinus comatus 50g, ham 30g, watermelon 50g, fresh squid 50g, ginger10g. Seasoning: 8 grams of peanut oil, 6 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar 1 g, Shaoxing wine, a little pepper, cooked chicken oil 1 g.

Method:

1, quail eggs are cooked and shelled, egg cakes, cooked pork tripe, Coprinus comatus, ham and fresh squid are sliced, watermelon and ginger are peeled and sliced.

2. Boil water in the pot. After boiling, add Coprinus comatus, pork tripe, fresh squid and Shaoxing wine, cook for a while on medium heat, remove and wash.

3. Put oil in another pot, add ginger slices, pour soup, add quail eggs, egg cakes, cooked pork tripe, Coprinus comatus, ham, fresh squid and watermelon, add salt, monosodium glutamate, sugar and pepper, stew thoroughly, pour cooked chicken oil, and take out the pot.

Cooking points:

After the watermelon is cut, it should be soaked in clear water immediately to avoid blackening and fresh taste.