Nowadays, life has gotten better, and going to the restaurant has become a common occurrence. So we are now more willing to do something at home to eat outside the purest home-cooked food, so eat up and taste and healthy. The old neighborhood, you look at the following these pure old Beijing home cooking, your favorite eat which a few of them?
Musu meat, it is said that it should be called "muxu meat", in the past, the old Beijing people avoided the egg this egg word, trying to find ways not to say the word "egg", so the most common name for the egg is chicken. Muxi was originally a nickname for cinnamon, and Beijingers called it muxi after breaking the egg white and yolk of a raw egg to make it cooked, because the egg is like a yellow cinnamon flower. Probably because of the language of the old Beijingers, in order to call the smooth, called the wooden beard. It was called "moo shu pork", and then it was called that way. Anyway, if you want me to call it "muxu meat", I think it's a mouthful, and I'm not used to it.
Mutton Balls and Radish Soup is also a simple home cooking, mutton belongs to the warm, not only to protect the wind and cold, but also to supplement the body, especially suitable for winter eating. The white radish contains mustard oil, amylase and crude fiber, which has the effect of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis and relieving cough and phlegm. Especially now that the weather is very cold in the fall and winter, a bowl of it before meals is comfortable in the stomach and very warm.
Fried Luo pot vegetable, the cabbage gang cut along the long strip, pork shredded, stir fry on high heat. Because of the curvature of the cabbage itself, this dish has a witty name - "Luoban Cai", which reflects the humor of the old Beijingers in the plain.
Vinegared Cabbage, peel off the old gangs, the inner gangs are best suited for stir-frying. The most common vinegared cabbage in old Beijing is mainly fried with the cabbage gangs, and the oil is heated up over a high flame, and thickened with a thin thickening before leaving the pot, which makes the dish bright and garlicky, and a good dish for wine and rice.
Mixed cabbage heart, the cabbage heart finely shredded, add salt, monosodium glutamate, plus vinegar, soy sauce, sesame oil, pay attention to the point of the family and then mixed with a little jellyfish, mixing the wine, can be described as the most flavorful.
Daikon radish soup, the red carrots and carrots (red flat and spicy) rubbed into the silk, the first carrot silk into the pot to fry the red oil, and then sautéed with shredded lamb, add two kinds of radish silk (carrot silk accounted for nine-tenths of the total) and add water, the soup can not be too much or too little, the wonderful in the dials in the noodles fish, sprinkled with green onions, parsley, pepper, and vinegar, the taste is wonderful.
Boiled cabbage, Beijing boiled cabbage in two kinds, a mutton boiled with sauce, taste is not very good. Two pork boiled without sauce, taste deep and long, such as adding stove meat, seaweed, pork meatballs, cabbage boiled into a muck, soup fat like milk juice, winter get this, can really feast. Beijing used to like to "put cobalt" boiled cabbage, there are really decades of old cobalt, accompanied by jade-colored white rice, color and taste are good.
White Cabbage boiled in tofu is an essential dish on the Beijing table in winter. For the old Beijing, every year at this time of the year, the whole family will be busy to prepare the winter storage of Chinese cabbage. There are piles of cabbage in front of every house in the neighborhood. The first thing you need to do is to get your hands on a pair of shoes or boots that you can wear to your wedding, and then you'll be able to get your hands on a pair of shoes or boots that you can wear to your wedding.
Shrimp skin fried cabbage , cabbage remove the root, clean. Cut into inch sections. Control the water on the surface. Pour a moderate amount of oil into the pot, when the oil is hot, add shrimp peel. Add chopped green onion and cabbage and stir fry. Add salt before leaving the pan, stir-fry a few times to get out of the pan.
Only salted eggplant, also known as boiled salted eggplant, is an old Beijing home cooking, characterized by cooking without oil, eat the texture of the fresh and meat flavor, by the eggplant and soybean as the main ingredients cooked,.
Steamed pickled cabbage with bean sprouts, cut the cabbage into squares, salt and pickle it, and stir-fry it with slices of pork with bean sprouts, which is the best way to eat. The best thing about the Beijing dish is that it has been a long time since it has been made.
Fried Cucumber Sauce, is the old Beijing four major sauces, with lean pork and tender cucumber, cooked in yellow flour sauce, especially fragrant and crisp.
Fried Cucumber Dings, fresh cucumber, water mustard diced with bean curd or fresh peas, fresh beans can be fried with pork. To green beans and rice with vegetarian fried cucumber diced, suddenly feel the summer cool life.
Fried water pimple silk, frying pan pour oil, oil hot under the ginger stir fry, out of flavor under the water pimple silk and soybean, stir fry evenly, of course, you can also add shredded meat.
Fried hemp tofu, in fact, a little more sophisticated family to do a little better than the lamb museum. With the real four-eyed well made hemp tofu, with floating oil, sesame oil and fat oil fried, with a little old black soy sauce, add leek segments, soybean sprouts, fried and sprinkled with lamb caramelized diced, mixed with some chili oil, naturally flavorful.
stewed eggplant skin , the main ingredient is to eat eggplant in summer and fall when peeling the rest of the skin, dried to the winter time to eat. First, the eggplant skin with cold water soaked half an hour. When the cut meat into the pot to stir-fry, when the flavor when adding a little wine. Stir-fry the eggplant skins two or three times, add salt, soy sauce and stock. Then pour into the coarse casserole, change the fire to simmer for about an hour to collect the soup, served in a large sea bowl with a little sesame oil.
Fried Three Spices, cut carrots, celery, cabbage into strips, fried with mutton sauce, for the late fall cuisine. If eaten raw, just salt a pickle, plus some vinegar, can be eaten on behalf of small dishes.
Fried potherb, with pickled potherb or mustard tassels, plus big bean sprouts, fried with mutton sauce, most of the rice. The snowy vegetables into the lightly salted water soaked for half an hour, the use of osmotic pressure to force out the snowy vegetables inside the excessive salt. Rinse with clean water, squeeze out the water, cut into grains. Shred pork, add wine, sugar, salt and cornstarch, and let stand for a while. Add a little more oil to the frying pan and sauté the shredded pork until browned. The bottom of the oil is hot and fragrant dry chili pepper and ginger, pour into the snow vegetables stir fry for a while, shredded meat back to stir fry, add a little soy sauce and a little sugar turned off the fire out of the pot.
oil to eat spicy cabbage , this is a spicy vegetarian dishes, to cabbage gang shredded, pour sweet and sour sauce, sesame oil to seventy percent of the heat under the dry red chili eight or nine, frying charred when poured in a large bowl of vegetables in the sea while hot. At this time to quickly cover with a plate, and then simmer for an hour or two after the best cold food.
Fried carrot sauce , one of the four major sauces on the table of the old Beijingers. Diced carrots, plus diced mutton, beans mouth children fried, must sauce big, but also the end of autumn and winter food.
Fried Salted Mix , the gluten, water mustard, carrots, dried tofu cut into very thin shreds, fried with sesame oil soy sauce, sprinkled with cilantro, it is best to eat cold.
Cabbage Rolls, first peeled fat and lean pork minced into mud, soaked dried seaweed minced, sprinkled in the meat puree; cabbage head of the leaves peeled off and washed, scalded with boiling water. Scalded cabbage leaves two or three flat on the board, will be mixed with the meat puree two two or so on the leaves wrapped into vegetable rolls, and then the vegetable rolls on the pot steam.
Fried Soy Melon Shreds , Soy Melon is sauced with old smoked melon, preferably sauced sweet melon (not summer melon, a small melon, shorter than the old smoked melon small melon, sauced sweeter and more tender than the old smoked melon), cut into shreds and then shredded and stir-fried with mountain chicken or roasted tenderloin cut into shreds, the main condition is that you want to use the sesame oil, the shredded meat should be blanched first in boiling water, and the scallions should be stir-fried and then added. If you can add a little sugar or rock sugar when frying, it can have a different flavor. It can be used as a congee, and can be used to seep wine.
Mustard dun , also known as mustard cabbage, cabbage skin removed, only take the inner, cut into inch-thick small section, with Malan leaves or money string chain, put the pot to cook, take out the soup placed on the plate, sprinkled with high mustard noodles and sugar, cold food is best, and add some high vinegar is appropriate.
Fried green onions
Fried cucumbers
Fried bell peppers
Fried garlic scapes
Garlic shoots
(Garlic scapes and garlic scapes are called variously by Beijingers).
Stir-fried Shrimp
Popped Lamb. It is a traditional dish of old Beijing, whose cooking effort is mainly in the combination of fire and seasoning. This dish was originally eaten in the flavor of mutton, scallions burst mutton, mainly highlighting a "burst" word, meat in the pot with a fierce fire to quickly burst the meat cooked, is the most authentic production of scallions burst mutton the right way.
Stewed Chicken Wings
Gourd Bean Curd
Stir-Fried Winter Melon with Seaweed
Stewed Carp
Eggs Fried with leeks
stewed yellow croaker with collisions, we Beijingers eat yellow croaker history should be a long time. In the past, the yellow croaker we ate was shipped from Tianjin to Chongwenmen in Beijing in March. The stewed yellow croaker is soft and tender with a rich flavor. Stewed with a variety of seasonings, especially to put, a little more garlic cloves.
Stewed lentils
Stir-fried celery
Stir-fried squash
Roasted eggplant
Stir-fried bok choy
Stir-fried bok choy
< strong> Stew
Scrambled Eggs with Tomatoes
Stir-fried Eggplant with Tomatoes
Zucchini with Shrimp
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