What is local cuisine? Benbang means local, and Benbang cuisine is another name of Shanghai cuisine, which belongs to one of the main regional cuisines in China. Shanghai local cuisine has two characteristics: braised pork and scallion oil, while soy sauce and sugar are essential condiments for Shanghai local cuisine. Braised pork should be salty and sweet, but not too salty, onion oil should be oily but not greasy, spiced and not spicy, shallots should be used instead of scallions, ginger should be used instead of garlic, and the dish should be characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious.
Next, let's take a look at Shanghai's most famous 10 local cuisine, which is characterized by thick oil red sauce and delicious taste. How many dishes have you eaten? You must try it when you come to Shanghai!
One, babao duck
Babao duck is a famous local dish in Shanghai, and it is also one of the protagonists on the dinner table of Shanghai New Year's Eve. Although the eight-treasure duck is only a duck, it contains mystery, and its stomach is full of glutinous rice, ham, chicken, shrimp and other delicious ingredients. After being soaked in duck oil, these ingredients volatilize their delicious taste to the fullest, and the dishes are full of fragrance.
Production process:
1. Materials include duck, glutinous rice, diced bamboo shoots, diced chicken, diced pork, duck gizzard, ginkgo, chestnuts, ham, diced mushrooms, etc.
2. Blanch the whole duck in boiling water, then apply seasonings such as soy sauce, sugar and yellow wine, and buckle the duck belly up in a big bowl;
3. Heat the wok and drain the oil, stir-fry the onion and ginger, cook the cooking wine, add diced mushrooms, diced bamboo shoots, diced ham, diced chestnuts and diced chicken, then add soy sauce and white sugar, burn it to taste, then add glutinous rice and mix it, and fill it in the belly of the duck;
4. Seal the big bowl with plastic wrap, steam the duck in a cage, then take it off, cover the duck in a big round plate, then pour the original brine into the pot, add the shrimps and peas, thicken it with water starch after boiling, pour bright oil on it, and pour it on the duck.
Second, Braised Carp
Braised catfish is one of the top ten classic dishes in Shanghai, almost everyone knows it, and its production skills are listed in the list of intangible cultural heritage in Shanghai. Catfish is a specialty of the Yangtze River, with tender and delicious meat, which is the top grade of fish. There is a saying among the people that "you don't know the taste of fish if you don't eat it". After cooking, the color is bright red, sweet and salty, salty and fresh, the fish pieces are full and fat, and the marinade is thick and delicate, like glue.
Production process:
1. First, clean the catfish, cut it into sections, fry it in a 70% hot oil pan, and take it out to control the oil;
2. Stir-fry the garlic until the surface is golden, then add the onion knot, stir-fry until the fish is wrinkled, then add yellow wine and cover the pot to remove the fishy smell;
3. Add soy sauce, soy sauce, sugar and salt until the color is uniform, then pour a little white vinegar to remove the smell and refresh, and finally add water, and after two stews and three stews, naturally thicken.
Third, fried shrimp
Fried shrimp is a classic dish that originated in Suzhou and Wuxi a hundred years ago and became famous in Shanghai. It is also the corner of our eight cold dishes. What Shanghainese pay attention to is that you don't spit out the shell when you eat the oil, which is also a double standard to test whether the oil-fried shrimp is authentic and whether the diners understand it. After the fried shrimp is cooked, the shrimp shell is crispy and tender, with moderate saltiness and sweetness, bright red color, thick juice and no juice on the plate.
Production process:
1. The main ingredient, Macrobrachium giganteum, is processed, then the oil is poured into the pot and heated, then the freshwater shrimps are added, and the shrimp shells are fried to be red;
2. Add yellow rice wine, soy sauce, sugar, vinegar, chopped green onion and ginger juice to the hot pot with oil, stir until the marinade is thick and sticky, pour the fried shrimp in, stir fry for a few times and take it out of the pot.
Four, shrimp and big black ginseng
Shrimp and black ginseng is one of the most famous special dishes in Shanghai, which was created in 1930s by the chef of Dexing Restaurant, a famous local restaurant in Shanghai. Dawushan, commonly known as Pig Poshen in Hong Kong, is very big after swelling, and the prepared shrimp Dawushan is lying on the plate as a whole, with dark and bright color, thick juice, fresh and mellow taste, soft and glutinous, and can't be held by chopsticks, so it can only be eaten with a spoon. Think about it, it makes people drool. You can't use Liaoshen for shrimp and big black ginseng.
Production process:
1. The main ingredients are boiled Radix Codonopsis and dried shrimps. Wash the boiled Radix Codonopsis repeatedly with water and drain the water. When the lard in the pot is 80% hot, put the skin of Radix Codonopsis upward in the oil pan and fry it. Take out the Radix Codonopsis after about ten seconds to control the oil.
2. Put the onion oil in the pot, put the skin of Radix Aconiti into the pot, add cooking wine, soy sauce, white sugar, sauce color and broth, then evenly sprinkle the shrimps on the Radix Aconiti, and bring to a boil with high fire;
3. Put it in a container, steam it for about half an hour, take it out when it is tender, put it in a pot, cover it, simmer it with low fire, and after about 4 minutes, put it in a pot with the skin facing up;
4. Thicken the raw juice with water chestnut powder, add the onion, pour the onion oil, and pour it on the surface of the ginseng.
Fifth, Shanghai sweet and sour pork chop
Sweet and sour pork chop is a classic specialty dish of Shanghai local cuisine. You must try it when you come to Shanghai. It is fresh, tender, crisp, glutinous, sour and sweet, fat and thin, red, bright and oily. It is quite appetizing and delicious. It is suitable for all ages.
Production process:
1. Choose pig thoracic vertebra bone, cut it into small pieces, clean it, control the moisture, add starch, soy sauce, sugar and yellow wine, mix and marinate for 30 minutes;
2. Pour the oil into the pot, fire it at about 160 degrees, put the small pieces into the pot, repeatedly fry it for 3 times, and take it out to control the oil;
3. Put the fried spareribs into a pot, add seasonings such as soy sauce, yellow wine, refined salt, balsamic vinegar, etc., and then add a little water. After boiling with a big fire, turn it up and down with a shovel, burn for 20-30 minutes, add white sugar, and then burn for 10 minute to make the sugar dissolve, penetrate into the body, and take out of the pot.
Sixth, Shanghai salted fresh
Salted bacon is a special dish in Shanghai, and it is also a local dish, which comes from Ningbo cuisine. This dish is salty and fresh, with thick soup and white juice, crisp and fat meat, crisp and tender bamboo shoots, not to mention how delicious it is. Remember to eat the pickled vegetables of this local cuisine when you come to Shanghai, it will lose your eyebrows.
Production process:
1. The main ingredients are pork, bamboo shoots and bacon, which are cleaned together and cut into pieces;
2. Add water, pork and bacon to the casserole, boil it with high fire, add yellow wine and onion, simmer it slowly over medium fire until the meat is half cooked, then add bamboo shoots, salt and monosodium glutamate, continue to cook until it is cooked, skim off the floating foam inside and take out the onion.
Seven, bad antimony head
The most famous "bad" dish in Shanghai's local cuisine is the big-name bad antimony head, which is very famous. According to legend, this dish is the favorite of Du Yuesheng, a big boss in Shanghai. In Shanghai, bad goods are cooked meat or vegetables that can't be eaten and put into bad brine, which is convenient for storage and not easy to spoil. Although all the bad antimony head is used in the water, it tastes bad and fragrant, and there is no smell of meat.
Production process:
1. The main ingredients, such as pig tongue, pig lung, pig belly, pig large intestine and pig feet, are cleaned, cut into small pieces, boiled in water and put into the bowl head;
2. Add white broth, cooking wine, onion and ginger, fragrant bittern, seal the mouth of the bowl, bring it to a boil with high fire, simmer for half an hour with low fire, and then open the bowl. Before eating, sprinkle with green garlic leaves and pour a spoonful of bittern. This dish tastes bad and fragrant. Although it is all in the water, it has no smell of meat.
Eight, crystal shrimp
Crystal shrimp is one of Shanghai's special delicacies and was once rated as "the first dish in Shanghai". After cooking, a good plate of fresh shrimp tastes Q-elastic, crisp and smooth, with a sweet aftertaste. It is also a lazy dish with crystal clear white or slightly pink color, and it does not need to peel shrimp shells at all, so it is deeply favored by Shanghai people at the dinner table.
Production process:
1. Wash the shrimps in Dahe with clean water, add salt, eat baking soda, and treat until the shrimps are crystal-clear, then rinse with clean water, drain the water, and add salt, monosodium glutamate, sugar, egg white and starch for sizing.
2. When the peanut oil is burned to 50% maturity, put in the pulped river shrimp, slice the shrimp with a spoon until it is mature, and control the oil. Then, pour a proper amount of broth, monosodium glutamate, salt and starch into the pot to thicken it, add the shrimp, stir fry a few times, and pour sesame oil into the plate.
Nine, Shanghai braised pork
Shanghai braised pork is the best of this cuisine, and its characteristics are fully displayed, that is, thick oil red sauce. There is a saying that when Shanghai people cook braised pork, they "have a soy sauce bottle in one hand and a canned sugar in the other." When cooking braised pork, choose pork belly with fat and thin skin, add wine, soy sauce, sugar and other few condiments. The braised pork cooked by heat is sweet but not sticky, fat but not greasy, and melts in the mouth, which can save several bowls of rice.
Production process:
1. The main ingredient, pork belly with skin, is cleaned, blanched in cold water, cut into pieces, and cooked quail eggs are fried in a 50% hot oil pan until golden, and then taken out to control oil;
2. Stir-fry the rock sugar until it is brown, pour pork belly and stir-fry it quickly to get oil, pour boiling water, add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and boil it over high fire, instead of slow fire;
3. After half an hour, add quail eggs and salt, boil over high fire, then simmer over low fire for one hour, then pick out the ingredients inside, collect the juice over high fire and put it on the plate.
X. Shanghai boiled chicken
Shanghainese especially like to eat chicken, especially boiled chicken, which is crispy and tender, so it has always occupied the dominant position in this cuisine. The white-cut chicken is Sanhuang chicken, the chicken is not cotton or firewood, and the shredded pork is particularly smooth and tender, with a mouthful of fragrance between the teeth. A plate of white-cut chicken and a plate of sauce with fresh ginger can be said to be the standard for eating chicken.
Production process:
1. The main ingredient, Sanhuang chicken, after being cleaned, put the chicken's mouth under the wings, then soak the chicken in hot water for 30 minutes, pay attention to using a small fire to ensure that the water in the pot will not boil, and use the heat of water to soak and soak the chicken, so that the chicken will be tender. Pay attention to lift the chicken twice in the middle to ensure the internal and external temperature of the chicken.
2. Take out the chicken after the water in the pot is cool, wipe off the water on it and apply sesame oil to prevent the skin from drying out.
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