Introduction of Shanghai cuisine Songhu flavor, represented by Shanghai cuisine, Shanghai cuisine, customary call, "Benbang cuisine", is a peasant family meal from the development of food, relatively simple and affordable, to braised, raw bias long, heavy taste, good thick oil and red sauce, quite a homemade flavor.

Lion's head with cabbage

Materials

600 grams of meat, 1,200 grams of cabbage

Seasoning

(1) 1 tbsp cooking wine, 1 tbsp soy sauce, 1 egg, 1/2 tsp salt, 1 tbsp cornstarch

(2) 2 tbsp cornstarch

(3) 4 cups of stock, 1 tsp salt, Pepper powder

How to Make

1. Mince the meat, mix in the seasoning (1), divide into 4 equal parts, shape into a big meat ball, pat the surface with a little seasoning (2) mixed with ? cup of water, and then pan fry the outer skin with plenty of oil and then remove from the pan.

2. Cut the cabbage into large thick pieces, stir-fry in 2 tbsp oil to soften and add to the pot, then add 4 lion's heads and season with seasoning (3) and bring to a boil.

3. Reduce the heat and simmer for 50 minutes, then serve when the lion's head is dry and crispy.

Cooking through

1. Lean meat seven points plus fat three points is the ideal meat to do lion's head. It's better to use sandwich meat for the filling, but don't chop it too finely and don't stir it in the right direction for too long so that it doesn't get too tough.

2. Don't cut the cabbage too small, and don't fry it too softly, so that it doesn't burn out over a long period of time.

3. Heat-resistant pots and pans are not afraid of high heat or long burning, while casseroles should not be cooked over high heat to avoid cracking.

Braised lion's head

1. Onion, ginger and garlic washed and chopped, washed and cleaned greens, carrots washed and shredded;

2. Pork stuffing and minced onion, ginger and garlic, starch, white pepper, soy sauce and fully mixed, and wrestled until elasticity, made into equal sized meatballs;

3. Heat a half a pot of oil, meatballs placed in the frying pan and fried to a golden brown;

4. Stay a little oil in the frying pan, frying greens and carrots, and then the fried meatballs into, and add soy sauce, cooking wine, water with the burner, simmering over medium heat for more than 10 minutes until cooked, thickened with water starch, dripping with oil can be served;

Features: fat and thin suitable, fragrant meat

Warm tips:

1. Mince the meat filling with reference to the The principle of "three parts fat, seven parts lean";

2. If you don't use the meat filling for a while, you can put it in a bowl, smooth the surface, and pour a layer of cooked meat oil, which can isolate the air, so that the meat filling is not easy to deteriorate.

Stewed crabmeat lion's head

Raw materials:

800 grams of pork ribs, 12 green cabbage heart, 100 grams of crabmeat, 10 grams of wine, 20 grams of salt, 1.5 grams of monosodium glutamate (MSG), 15 grams of green onion and ginger juice, 50 grams of dry starch.

Practice:

One, pork scraping, out of the bone, peeling. Fatty meat and lean meat first, respectively, fine cut coarse chopped into fine particles, with wine, salt, onion and ginger juice, dry starch, crab powder 75 grams mixed well, made 6 large meatballs, the remaining crab powder were glued to the meatballs, placed in the soup, steamed for 50 minutes, so that the fat in the meatballs overflow.

Second, cut the heart of the green vegetables with hot frying pan stir-fried to emerald green out. Take a casserole, the bottom of the pot placed a piece of cooked meat skin (skin side up), will be stirred into the heart of the green vegetables, and then into the steamed lion's head and steamed soup, the top of the green vegetable leaves to cover the lid, cover the lid of the pot, on the fire after the boil, moved to a small fire on the simmering for 20 minutes that is complete. When serving, remove the bok choy leaves, put monosodium glutamate, even the casserole on the table.

Features:---- meat round fat but not greasy, green vegetables crispy and clear mouth, crabmeat fragrant, fat and tender exception.

Tips:----

①Pork must be fat and thin with, do not chop too fine.

②When steaming or stewing, you must eat enough fire, so that the fat in the meatballs naturally overflow and dissolve in the marinade, so that it is fat but not greasy.

Stewed spring bamboo shoots

Main ingredient: spring bamboo shoots (200 grams)

Seasoning: soy sauce (25 grams) sugar (20 grams) monosodium glutamate (15 grams) salt (5 grams) vegetable oil (50 grams)

Production process

1. spring bamboo shoots cut into 5-centimeter-long strips, the frying pan burned to seventy percent of the hot spring bamboo shoots into the oil pulling the spring bamboo shoots into the water basic dry after pouring out.

2. pot to stay in the bottom of the oil is hot pour into the spring bamboo shoots, and then add soy sauce, sugar, monosodium glutamate and the right amount of water, simmering over low heat until the water is basically dried up, dripping some of the oil can be mounted on the plate.

Crispy Mandarin Fish Details

Main Ingredients: Mandarin Fish (1000g)

Accessories: Bamboo Shoots (50g) Shrimp (30g) Shiitake Mushrooms (Fresh) (30g) Cucumber (30g) Pineapple (10g) Grapes (10g)

Seasonings: Yellow Wine (15g) Starch (peas) (50g) Salt (7g) Spring Onion (2g) Ginger (2g) Tomato Sauce ( 2 grams) tomato sauce (50 grams) sugar (50 grams) vinegar (50 grams) pepper (5 grams) peanut oil (100 grams)

production process

1. Mandarin fish scales, gills, gutted, cleaned, in the spine on both sides of the crescent-shaped knife, and smeared with pepper, salt, wine, coated with dry starch and wait for use.

2. frying pan on the fire, the oil burned to eighty percent heat, the fish into the deep-fried until golden brown, cooked meat, removed to plate.

3. pot to stay a little oil sitting on the fire, will be onion, ginger, cooked bamboo shoots, shrimp, mushrooms, tomato sauce, sugar and vinegar, monosodium glutamate, 100 grams of water and salt into the frying, thick thick marinade, under the thickening of wet starch, dripping into the hot oil 25 grams, pushed the pouring of the fish, and on the fresh fruit and fresh vegetable pieces that is into.

Mushroom gluten

Main ingredients: gluten (150 grams) mushrooms (fresh) (50 grams) bamboo shoots (50 grams) oilseed rape (50 grams)

Seasonings: soy sauce (30 grams) sugar (10 grams) monosodium glutamate (2 grams) cooking wine (2 grams) cornstarch (peas) (5 grams) peanut oil (50 grams) salt (2 grams)

Production process

This is the first time that you have ever seen a fish in the sea. p>1. cut the oil gluten into squares;

2. mushrooms all two pieces;

3. bamboo shoots cooked, sliced;

4. frying pan 40 grams of oil, burned to 60% hot, the first mushrooms, bamboo shoots, greens under the pot stir-fry, add 250 grams of broth;

5. stir-frying that is the next gluten and a variety of flavoring, burned to the marinade thick thick thickening that is thickening, dripping cooked peanut oil. The pan is ready to be served.

Four Happiness Bran

Main ingredients: Bran (100 grams) Peanut kernels (raw) (10 grams) Fungus (water) (5 grams) Bamboo shoots (10 grams) Yellow flowers (10 grams)

Seasonings: Vegetable oil (10 grams) Green onion (3 grams) Ginger (3 grams) Anise (3 grams) Chinese cooking wine (2 grams) Soy Sauce (4 grams) Sugar (10 grams) Colorado oil (10 grams) Monascus (3 grams) Szechwan flavor (10 grams) (3g) sesame oil (10g)

Production process

1. First, cut the roasted bran into 3 cm square pieces, into the pot of boiling water to cook for 10 minutes, remove the wash and drain.

2. Heat the oil in a frying pan to 70%, add the roasted bran and fry until light yellow and hardened.

3. Boil peanut kernels in water for 10 minutes, pick up and remove the red coat, fungus, golden broccoli, remove stems and wash, cut into pieces. Flat tip bamboo shoots to remove the root, a tear two open, wash and cut section.

4. frying pan add salad oil, burst incense, ginger, green onions, fennel, under the fungus, bamboo shoots, golden broccoli stir-fry evenly, into the roasted bran, peanut kernels, add seasoning and water, first with high heat to boil, then with a small fire juice until thick, and then with a medium fire juice, dripping sesame oil, stir-fry evenly out of the pot can be.

Scented scallop

Main ingredient: scallop (400g)

Seasoning: white wine (3g) scented dregs (6g) green onion (3g) ginger (3g) salad oil (50g)

Making process

1. Drain, add wine, green onion, ginger marinade for about 5 minutes.

2. pot on the fire into the oil boiling, the scallops into the deep-fried until golden brown fish out, to be cooled and immersed in the aroma of lees marinade, soak 10 hours can be.

Pineapple Gourd Meat

Main Ingredients: Pork

Accessories: pineapple, green and red peppers, onions, egg yolks

Seasoning:

Ketchup, cornstarch, sugar, white vinegar, chicken broth, wine, salt, white pepper, water starch

Operation:

1, meat into small pieces, and then the back of the knife knocked, plus the seasoning on the pulp

2, pineapple, green and red peppers, onions, respectively, to change the knife;

3, the meat into the pot to fry, fish out and drain the oil, and then re-fry;

4, the pot into the auxiliary ingredients, add tomato juice and meat stir-fry can be.