One, Beijing Roast Duck
Roasted duck is a world-renowned Beijing famous dishes, originated in China during the North and South Dynasties period, the "food book" has been recorded in the sizzling duck, at the time it was the court food. The material used for high-quality meat duck Peking duck, fruit wood charcoal fire roasted, red color, meat fat but not greasy, crispy outside and tender inside. Peking duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of both schools. It is known as "the world's delicious" for its red color, tender meat, mellow flavor, and fat but not greasy.
The first way to eat Peking Duck: It is said to have been started by the ladies in the mansion. They did not eat green onions nor garlic, but liked to eat the crispy and crunchy duck skin dipped in fine sugar. Since then, Quanjude runners see the female customers come, it is bound to follow the roast duck, on a small dish of sugar.
The second way to eat Peking duck: sweet noodle sauce with scallion strips, which can be served with cucumber strips and radish strips, use chopsticks to pick a little bit of sweet noodle sauce, smear it on the lotus leaf pancake, put a few slices of roasted duck to cover the top, and then put a few strips of scallion, cucumber strips or radish strips, and roll up the lotus leaf pancake, which is really delicious.
The third way to eat Peking duck: garlic paste with sweet noodle sauce, also with radish strips, etc., with lotus leaf cake rolled up with duck meat is also a popular condiment in the early years. Garlic paste can solve the grease, the sliced roast duck dipped in garlic paste, sweet noodle sauce to eat, in the fresh aroma added a touch of spiciness, the flavor is more unique. Many customers especially favor this condiment.
Two, green onion chicken
Green onion chicken is a delicacy. The main ingredients: 150 grams of chicken thigh meat, 50 grams of bamboo shoots, 6 grams of dry starch, 20 grams of egg white, sugar, wine, salt, green onions, ginger, wet starch, soy sauce moderate.
① chicken cut into small dices, sprinkle salt marinade, and then add egg white and dry starch mix well, along with bamboo shoots into
high-flame wet lard pan fried more than 10 minutes, drain the oil.
② cut the green onion into julienne strips, wine, soy sauce, shredded green onion, ginger, wet starch into the pan and stir fry a few times can be!
Three, mustard shredded chicken
Method
1, the chicken breast peeled and de-tendonized, cut into thin filaments, put into the egg white, wet diamond powder and mixing the paste people fed and mixed all the time.
2, with a net slippery frying pan, under the lard hot, and then put the chicken wire into, with chopsticks it slowly scratched cooked. The heat of the oil should be appropriate, too hot chicken wire scurrying easy lumps; heat is not enough, the paste paste and wrapped on the chicken wire, chicken wire row cooked, that is, poured into the funnel, filtered oil, pushed in the dish.
3, will be soy sauce, vinegar, sesame oil, monosodium glutamate and mustard seasoning, poured on top of the chicken wire that is good.
Consumption Notes
1. Cold and fever, internal fire, phlegm and dampness, obesity, suffering from heat and toxic boils, hypertension, high blood fat, cholecystitis, gallstones should not be eaten;
2. Chicken is warm and helps the fire, liver yang hyperactivity and oral vesiculation, skin boils, constipation is not suitable for those who consume;
3. Arteriosclerosis, Coronary heart disease and hyperlipidemia patients avoid drinking chicken soup; colds accompanied by headache, fatigue, fever people avoid eating chicken, chicken soup.
Four, bad meat
Bad meat is a colorful traditional dishes, belonging to the Min cuisine Fuzhou dishes. The main raw material is pork thigh meat.
The practice of bad meat:
1. Wash the pork into the pot, add water and cook until the meat is 80% rotten, remove the ribs, sprinkle about 5 grams of salt on one side of the meat, rub it well and wait for the use of;
2. Pour the soup into the pot, add green onion knots, ginger, star anise, cinnamon, peppercorns, monosodium glutamate (MSG), 5 grams of salt, sugar, and when it comes to boiling, the soup will be removed from the pot, and sown in the pot to cool;
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3. the fragrant lees, cooking wine into the cool soup and mix, installed in a cloth bag to filter the dregs, made of fragrant lees brine;
4. cut the meat into three large pieces, placed in the bad brine, placed in the storage of cooked food in the refrigerator, the meat will freeze, in order to change the knife;
5. when eating take out the cut into small squares on a plate, poured with the marinade that is complete.
Bad meat preparation tips:
1. meat should be cooked, not too rotten. Salt should be sprinkled on one side of the lean meat, rub well, if not flavorful, can be used to poke small holes in the bamboo stick, so that it is flavorful;
2. Soup should be boiled and then cooled, so that the flavor of the spices dissolved in the soup. The spices and wine should be put in the cool soup, or you can use a clean cloth to wrap the spices and then put them into the soup.
Five, fried noodles
ingredients jingle, fried noodles is one of Beijing's major features can imagine its popularity,
"green bean mouth, toon sprouts,
blanched leeks cut into segments; celery end, lettuce slices,
dogtooth garlic break two cloves; bean sprouts to drink, go to the root,
the top of the flower Thorny cucumber cut thin; heart beauty, cut a few batches,
blanched cowpeas chopped diced, small water carrots with green tassels;
chili pepper sesame oil dripping a little bit, mustard splashed to the spicy nose eye.
Although only a small bowl of fried noodles, seven dishes and eight bowls of noodles
In the north, it is common to see pork fried sauce. It is half fat lean pork with onions, ginger, garlic, etc. in the frying pan frying, add yellow sauce, cover the pot with a small fire cooing 10 minutes. When the diced meat is yellow sauce cooing through, the meat skin red and bright, the aroma of the four preoccupation is the tenderloin diced fried sauce three fresh (shrimp, tenderloin, yucca slices) fried sauce, etc., as well as mignonette (egg) fried sauce, deep-fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, oil, but not greasy.
Old Beijingers ate fried noodles, cold days to eat hot, so-called "pot pick" (completely without water), hot days to eat water noodles, but the soup should be grate exhausted. According to the season with a variety of seasonal vegetables, so-called "full yarder". In early spring, bean sprouts with their heads and tails pinched off (called pinched vegetables) and small water radish tassels with only two leaves are used, and the leftover Laha vinegar is poured over them. In the late spring, the sauce is made with fresh peppercorns, known as peppercorn sauce, and the pasta is made with green garlic, parsnip sprouts, pinched vegetables, green bean sprouts, small radish tassels, and juliennes (strips). In early summer, new garlic, blanched fresh peas, cucumber, lentils, leeks, etc. for the noodles.