First, pepper-cooked pork
Chongqing pork is one of the representatives of Sichuan cuisine, and it is a dish made of pork belly, pepper and dried fragrant. Delicious meat dishes are loved by meat eaters. It contains more fat and has the effect of fattening.
Practice:
Food preparation
Ingredients: 500g pork ribs (pork belly).
Accessories: dried citron150g, pepper (green and sharp) 35g, pepper (red and sharp) 35g.
Seasoning: rice wine15g, salt 8g, scallion10g, ginger10g, sweet noodle sauce15g, douban hot sauce15g, soy sauce15g, and white sugar/5g.
Practice steps
1. Pork belly is smeared with rice wine (15g), salt (8g), onion and ginger slices;
2. Cover or seal the plastic wrap, put it in a microwave oven and heat it for 4 minutes, take it out to be cooled, and slice it;
3. Slice dried beans; Cut the green and red pepper into sections;
4. Put oil in a hot pan, stir-fry garlic, and add pepper, dried bean curd, sliced meat, sweet noodle sauce (15g), spicy bean paste (15g), soy sauce (15g) and sugar (15g) in turn.
Second, braised pork with plum vegetables
Braised pork with plum vegetables is one of the representatives of Cantonese cuisine.
Braised pork with plum is a traditional dish of Han nationality, belonging to Hakka. The production materials are pork belly, dried plum, scallion and ginger slices. After cooking, the meat tastes rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.
Practice:
Ingredients:
Roasted meat, dried plum, ginger rice, peanut oil, juice, wine, oyster sauce, rock sugar, pepper, soy sauce.
method of work
1. Soak the dried plum in water for half an hour, wash the sediment hidden inside, drain the water and chop it up.
2. Heat the wok, pour the dried plums into the wok, and slowly stir-fry the water inside with medium and small fire.
3. Stir-fry the plum vegetables until they are completely dry, season with juice and sugar, and serve.
4. Reheat the wok, pour in proper amount of peanut oil, pour in sliced roasted meat and stir-fry until fragrant.
5. Pour a lot of ginger rice and garlic into the pot, stir-fry until fragrant, then pour in the water that has not been over-cooked, season with rock sugar, oyster sauce and pepper, color with soy sauce, and serve.
6. Fold the braised pork layer by layer with plum vegetables, pour it into a deep bowl, and compact each layer.
7. Pour the gravy on the braised pork with plum vegetables and steam for about 45 minutes.
8. After steaming, buckle the dish on the big bowl, turn it over and uncover the big bowl.
Third, Sweet and Sour Mandarin Fish
Sweet and Sour Mandarin Fish is one of the representatives of Jiangsu cuisine, and Sweet and Sour Mandarin Fish is actually a dish made of fish. But its shape is very elegant. Made the fish look like a squirrel. The head, tail and body are vivid, just like a little squirrel about to jump, lively and lovely.
Practice:
Ingredients:
200 grams of mandarin fish, 2 grams of cooking wine, pine nuts 10 grams, a little pepper, tomato sauce 10 grams, 500 grams of vegetable oil, 40 grams of wet starch, proper amount of salt and vinegar 15 grams.
step
1. Remove scales, gills, fins, internal organs and fur coats from fish, wash them, chop off the head, spread them out and pat them flat.
2. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish) and leave a little spine at the tail.
3. After the fish is boned, spread the skin downwards, and cut it into a flower knife with an oblique knife. The depth of the knife is 4/5 of the meat. Don't cut the skin of the fish, open a mouth at the tail and pull the tail out of the knife edge.
4. Sprinkle the fish with salt, pepper, cooking wine and wet starch.
5. Fire the wok, heat it, pour in vegetable oil, and the oil is 70% hot. Dip the fish in a little starch, fry it in the oil pan for a few minutes, then dip the fish head in starch, fry it in the oil pan, fry it until it is golden yellow, take it out, put the side with the flower knife up in the fish pan, and install the fish head.
6. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl.
7. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish, and sprinkle with pine nuts.
Four, nine turns to the large intestine
Jiuzhuan large intestine is one of the representatives of Shandong cuisine, formerly known as braised large intestine, which is a traditional famous dish in Jinan City, Shandong Province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualou Restaurant in Jinan. The pig's large intestine is blanched and fried, then poured with more than ten kinds of seasonings, and made by micro-cannon. After cooking, it is sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.
Practice:
Ingredients: 3 pork intestines, 500g of oil, 5g of chopped green onion, 5g of minced garlic, 2.5g of Jiang Mo, 54g of vinegar, 25g of soy sauce, 0/00g of white sugar/kloc-,appropriate amount of clear soup and refined salt, 0/0g of Shaoxing wine/kloc-,a little of pepper noodles, cinnamon noodles and Amomum noodles, and pepper.
step
1. Blanch the pig's large intestine in a boiling water pot, remove it and drain it.
2. Pour oil into the wok, and when it is 70% hot, fry the pig's large intestine in the wok until it is golden and reddish.
3. Leave some oil in the pot, add chopped green onion, Jiang Mo and minced garlic to fry for fragrance, cook vinegar, and then add soy sauce, sugar, clear soup, refined salt and Shaoxing wine.
4. Stir-fry in the pig's large intestine, simmer until the soup is collected, add pepper noodles, cinnamon noodles and Amomum villosum noodles, pour pepper oil and stir-fry evenly, put on a plate, and sprinkle some coriander powder.
Lotus root sparerib soup
Lotus root ribs soup is a traditional famous dish, belonging to Hubei cuisine. The main raw materials are pork ribs, lotus root, salt and so on. It is a famous dish in Hubei, a province of thousands of lakes, a water town of Zeguo and a hometown of lotus roots.
In Hubei, there is a saying that "no soup, no banquet", and the grand finale of any banquet is bound to be a pot of delicious soup.
Hubei people love to drink soup, and they are also good at making soup. Lotus root ribs soup, crock chicken soup and fish ball soup are all the best in the soup, so guests can choose them.
In particular, the "lotus root ribs soup" made of Honghu lotus root, which is known as the "treasure in water", is extremely regional and condenses the essence of Jingchu food culture.
Practice:
Ingredients: ribs 300g, lotus root 300g, 2 chives, ginger 1 piece,
Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp,
Production process
1。 Wash the ribs and cut them into 3 cm long sections.
2。 Scrape the rough skin on the surface of lotus root, cut into pieces, and wash.
3。 Wash ginger and cut it in half.
4。 Put a proper amount of water in the pot, add half a piece of ginger, chives and cooking wine, bring to a boil, add ribs, soak in water and take them out for later use.
5。 Put the wok on fire, add water, add ribs, half a piece of ginger and chives, bring to a boil with high fire, remove the floating foam, and then simmer for about 20 minutes.
6。 Pour the lotus root, ribs and soup into the casserole, stew for another 30 minutes, pick out ginger and chives, and add salt, pepper and monosodium glutamate.
characteristic
The soup is delicious, and the lotus root is fragrant and soft.
The chef knows everything:
It is not advisable to use an iron pot when stewing lotus root, otherwise the soup will turn black.
Dongpo meat
Dongpo meat, also known as rolling meat and Dongpo braised meat, is a traditional dish with characteristics in Jiangsu and Zhejiang provinces.
The main ingredients and shapes of Dongpo meat are similar. The main ingredients are half-fat and half-thin pork. The finished dishes are neatly packed mahjong pieces, which are bright red and agate-colored. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.
Practice:
Ingredients: 600g of pork belly, 6 jujubes, 300g of shallots, 20g of ginger, 500ml of yellow wine, 20g of rock sugar, 0g of sugar10g, braised soy sauce 100ml and 3g of salt.
Steps:
1. Wash ginger and cut into large pieces, and wash shallots.
2. Pork belly is cut into small pieces about 4 cm square and uniform in size. Tie each piece of meat with string.
3. Blanch the pork belly and drain the water.
4. Spread a bamboo grate on the bottom of the casserole, and spread a layer of chives on the bamboo grate.
5. Put the blanched pork belly in a casserole with the skin facing down.
6. Code the ginger slices evenly on the meat. Spread a layer of shallots. Add rock sugar and jujube.
7. Add salt, sugar, braised soy sauce and yellow wine, and the soup should be flush with the meat.
8. Cover the lid, bring to a boil over medium heat, and simmer for 2 hours.
9. Open the casserole and remove the extra shallots.
10. Then, gently take out the meat, put it in a steaming bowl, and pour some stew.
1 1. put it into a steamer and steam it in water 1 hour.
12. Take it out of the pan and eat it.
Seven, chopped pepper fish head
Fish head with chopped pepper is a traditional Han dish in Xiangtan, Hunan Province and the junction of Hunan and Jiangxi, which belongs to Hunan cuisine. It combines the "fresh taste" of fish head with the "spicy taste" of chopped pepper, and has a unique flavor.
Practice:
Ingredients: fat fish head 1 piece, chopped pepper, high-alcohol liquor 1 tbsp, a little pepper, cooking wine 1 tbsp, steamed fish and soy sauce 1 tbsp, oil, salt, ginger and onion.
1. Wash the fish head, cut it from the middle of the fish lip, and make a few oblique strokes on the thicker part of the fish under the fish head.
2. Sprinkle cooking wine, pepper and salt on the fish head, evenly spread and marinate for about 20 minutes.
3. Pour high-alcohol liquor into chopped pepper and mix well for later use.
4. Sprinkle a little oil on the surface of the marinated fish head and wipe it evenly.
5. Slice ginger and onion and spread them at the bottom of the bowl.
6. Add the processed fish head.
7. Then spread the chopped pepper in step 3 on the fish head.
8. Put a proper amount of water into the steamer, bring it to a boil, then put the fish head in, cover it, and steam it for about 10 minutes in a big fire.
9. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in the steamed fish sauce, then heat the appropriate amount of oil and pour it on it.
Eight, smelly mandarin fish
Also known as osmanthus fish, barrel fish, barrel fish and pickled fish, it is a traditional famous dish of the Han nationality and one of the representatives of Huizhou cuisine. In Huizhou, Anhui Province (Huizhou is now Huangshan City, Anhui Province), the so-called pickled fish means smelly in Huizhou local dialect. This "flavored mandarin fish" smells smelly, tastes fragrant, and the meat is tender, mellow and refreshing, keeping the original flavor of mandarin fish. Common name stinky mandarin fish. The method is unique, and the food is fragrant.
Method:
1 After the mandarin fish is slaughtered, it is cleaned, the head and tail are pickled with refined salt for a while, and then it is pressed in wooden barrels to let the mandarin fish naturally ferment and stink. Generally, it takes three days in summer and one week in winter.
2 Stinky tofu cut into a note; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.
3 Put the wok on fire, add salad oil and burn it to 70% heat. Put the waterlogged mandarin fish into the wok and fry it until it is golden and cooked, then remove and drain the oil.
Leave the bottom oil in 4 pots, add ginger slices, garlic slices, green onions, diced black cats and pigs, diced Huizhou bamboo shoots, wild peppers and Chili sauce, stir-fry well, add fresh soup, remove the residue when it is cooked, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, stir-fry it with wet raw flour, put it neatly in the middle of the plate, and stir-fry.
Nine, Buddha jumps over the wall
As one of the representative works of Fujian cuisine, the Buddha jumps over the wall first, and as the most famous palace cuisine, it certainly ranks first, which almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, toe of hoof, hamstring, chicken and duck gizzard; Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clams. More than 30 kinds of raw materials and accessories are processed and modulated separately, and put into the altar in layers, just like an ambitious New Year's film. The gathering of big names is naturally extraordinary.
Method of making:
Fotiaoqiang raw materials
Ingredients: 500g of shark's fin with water, 6 clean duck gizzards, 250g of sea cucumber with water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom with water, 250g of pork knuckle tendon with water, 95g of fat pork, and large pork belly/kloc.
Seasoning: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-0, 25g of cooked scallops/kloc-0, 2,500g of Shaoxing wine, 500g of clean winter bamboo shoots, 0/0g of monosodium glutamate/kloc-0, 250g of water-fried fish lips, 75g of rock sugar, and tripe.
Cooking steps
1, remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate, put it in a boiling water pot, add 30g of onion, ginger slices15g, and Shaoxing wine100g for 0/0 minute, remove its fishy smell, and pick off the onion and ginger.
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30 grams of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and remove the onions and ginger.
3. Put the abalone in a steamer, steam it with strong fire and take it out. After washing, each piece is cut into two pieces. Put it in a small pot with a cross knife, add 250g of bone soup and 0/5g of Shaoxing wine/kloc, steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Chickens and ducks cut off their heads, necks and feet respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup to boil, and add 85g of Shaoxing wine to blanch it, and then take out the soup.
5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 70% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.
6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine.
7. Wash an old Fujian wine jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's hoof tip, duck gizzard, pork belly pieces, flower mushrooms and bamboo shoots, and then put shark's fin, ham slices and dried bamboo shoots. After loading, put the jar on a charcoal stove, simmer it for 2 hours, then open the lid, quickly put Stichopus japonicus, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer it for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes.
Key points
1, soaked scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.
2, flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.
3, fish belly should be soaked in oil, when soaking sea cucumber, sea cucumber can not be stained with oil.
Beijing roast duck
Beijing Roast Duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time.
The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.
Method:
Name of the dish: Beijing stuffed duck
Cuisine: Beijing cuisine
Ingredients: light duck (about 4 kg), Beijing onion or onion segments (two), sweet noodle sauce (two tablespoons), pancake (appropriate amount), cucumber (sliced) (half), ingredients: salt (two teaspoons), wine (one tablespoon), duck skin coating: maltose (two tablespoons), and water (three cups).
manufacturing process
1, the duck opens a hole outside the wing bottom, takes out the intestines (you can ask the duck stall to do it for you), washes them, and spreads the duck cavity evenly with ingredients.
2. Put a three-inch long piece of wood into the duck cavity, cross it between the two wing bones, insert a tube into the duck head, and blow to make the duck swell in all directions.
3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in the windy place to dry.
4. Put the duck on the stove with a fork and burn it. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.
5. If roasted in the oven, the duck is wrapped in tin foil and roasted until it is 80% mature. Remove the tin foil and bake until the duck skin is golden yellow. Take it out and pour the duck skin with boiling oil until it is crisp and serve.
6. Slice the duck skin while it is hot, accompanied by scallions, cucumbers, sweet noodle sauce and pancakes.