Ingredients: shrimp, ginger, onion, pepper, soy sauce, soy sauce, salt and sugar.
Practice: cut off the beard and shrimp tongs of river shrimp and wash them. Shredded onion and ginger, diced pepper. Hot pot, add lard, until it melts and smokes, first fry chives and ginger foam, then add river shrimp. Other oils can also be used, but remember that the amount of oil is more. If it is too little, shrimp shells will not be easily fried to crisp. Add soy sauce 15ml, soy sauce 15ml, salt, and pepper, stir-fry slightly, then pour in cooking wine, and cover the lid for 2 minutes. Turn off the heat, add sugar, and continue to stir fry until the sugar particles melt. Pan, plate and sprinkle with chopped green onion.
Baizhanji shanghaicai
Name of the dish: boiled chicken
Ingredients: chicken, onion, ginger, salt
Practice: Clean the bought chicken and prepare ginger and shallots. Boil water in a pot and boil shallots, salt and ginger together to taste. Put the chicken in the pot and boil the ingredients in the pot for 8 minutes, turn the chicken over the other side and continue to cook, and turn off the fire for 5 minutes and stew for 10 minutes. Insert chopsticks into the chicken breast and no blood comes out, which means it is cooked. Just pick up the chopped pieces and put them on the plate. The dipping sauce can be chopped with chives, ground with ginger, mixed with peanut oil and salt, or mixed with coriander, soy sauce and sesame oil.
Shanghai plain duck shanghaicai
Name of the dish: Shanghai Plain Duck
Raw materials: carrots, dried mushrooms, winter bamboo shoots, bean curd skin, salad oil, onions, ginger, soy sauce, oil consumption and sugar.
Practice: Wash off the floating soil on the mushrooms with clear water and soak them in a small bowl of warm water. Don't pour out the water for soaking mushrooms. It will be useful later. Carrots and bamboo shoots are cut into filaments, soaked mushrooms are cut into filaments after removing excess water, and onions and ginger are cut into powder for later use.
Cook oil from the pan. When the oil is hot, add chopped green onion and ginger and saute until fragrant. Add three shreds and stir fry. When stir fry, pour cooking wine and salt to taste. Mix a bowl of juice, take half a bowl of mushroom water, and pour in 1 spoon of light soy sauce, 1 spoon of oil consumption, and 1 teaspoon of sugar. Pour this bowl of juice into the pot and boil it, then put it into the bowl and let it cool slightly. Brush the slightly cooled sauce evenly on the oil skin, and don't be greedy. When you brush it, you will find that the dried oil skin is a little softened, so don't brush it too much, otherwise the oil skin will easily break after it is too soft.
Put some fried three silk on the lower third of the oil skin, fold the lower oil skin, and fold the left and right ones; Fold the bottom oil skin, the left and right ones, put the rolled plain duck in a steamer for 7-8 minutes, put the rolled plain duck in a steamer for 7-8 minutes, and pour the remaining half bowl of mushroom juice and the half bowl of sauce just prepared for brushing bean skin into the pot to stew the plain duck. Stew over low heat for a while, then turn to high heat to collect juice. Let it cool a little, and cut it into pieces when eating.
Sixi roasted bran shanghaicai
Name of dish: Sixi Baked Bran
Raw materials: raw materials: dried bran, mushrooms, black fungus, day lily and peanuts.
Practice: Dry mushrooms, black fungus, day lily and peanuts are soaked in advance and washed for later use. Cut the roasted bran into small pieces and put them into boiling water. Rinse with running water and squeeze out the water. Cut the soaked mushrooms into pieces and peel the soaked peanuts.
Heat the oil in the pan, fry the bran slightly, and set aside. Leave the bottom oil in the pot, add ginger slices, star anise and cinnamon, add mushrooms and black fungus and stir fry. Add baked bran and peanuts. Stir-fry salt, soy sauce and sugar evenly, add appropriate amount of water to boil, and then turn to low heat for 30 minutes; Then put the day lily in and continue to cook 10 minutes or so; Finally, the juice is collected by fire, and the sesame oil is poured into the pot.
Braised bamboo shoots shanghaicai
Name of the dish: braised bamboo shoots in oil
Raw materials: 300g of bamboo shoot meat, 0g of shrimp10g, 5g of soy sauce, 5g of sugar, 5g of monosodium glutamate and 5g of rice wine, 5g of refined oil1500g and 5g of sesame oil.
Practice: Cut the bamboo shoots into strips, fry them in a 50% hot oil pan for 2 minutes, and then take out and drain the oil; Pour off the remaining oil, stir-fry the shrimps, add yellow wine, soy sauce, white sugar and clear water, pour in the fried bamboo shoots, simmer and burn until the marinade is thick, add monosodium glutamate, pour sesame oil on it, take out the pan and plate, and stew the bamboo shoots in oil.
Three-wire buckle shanghaicai
Name of the dish: buckle three silk
Raw materials: water-borne mushrooms, yellow radish, flat-pointed bamboo shoots, tender bean sprouts and fresh bamboo shoots.
Practice: Cut the mushrooms and fresh bamboo shoots into filaments, soak the flat-pointed bamboo shoots and tear them into filaments, and cut them into sections. First, put the radish slices in the bottom of the bowl, then stick the mushrooms, bamboo shoots and flat-pointed buttons on the bottom of the bowl, divide them into three colors, and put the remaining filaments in the middle of the bowl. Add salt, monosodium glutamate and mushrooms, steam in a cage for about half an hour, take them out, cover them in a big soup bowl, heat them in a wok, add fresh soup, salt and monosodium glutamate, put them into the soup bowl after boiling, pour them into the soup bowl, remove the buckle bowl and pour sesame oil on them.
Zaobotou shanghaicai
Name of the dish: Bad Pot Head
Ingredients: pig lung, large intestine, pig belly, pig heart, pig liver, pig feet, ham feet, bamboo shoots, oil tofu.
Practice: put pork intestines, belly strips, ham claws, lung blocks, pork claws, pork heart slices, onions and ginger in a casserole, add broth, boil it with high fire, skim off the foam, press it with a porcelain basin to prevent the lungs and intestines from floating out of the soup noodles, then cover it and stew it for three hours with low fire. When the materials are crisp and rotten, add oil tofu, bamboo shoots and pork liver slices.