The Manchu Han feast, divided into six feasts, are named after the famous feast in the Qing Palace. The collection of many famous Manchu and Han dishes, choose the seafood sea wrong, searching for mountain treasures and exotic animals. The whole seat counts cold meat and hot dishes one hundred and ninety-six products, snacks and tea one hundred and twenty-four products, counting dishes three hundred and twenty products. Combined with a full set of pastel colored tableware, with silverware, rich and gorgeous, dining environment ancient elegant Zhuanglong. Seats specially invited masters to play ancient music accompanied by banquets, along the elegant legacy, etiquette rigorous and solemn, bearing the traditional virtues, serving meals to honor the school palace week, so that guests will never forget to come back. After the whole meal, you can enjoy the Chinese cooking of the Baojing, the origin of food culture, enjoy the spirit of the supremacy of the spirit of all things.
Peacock prawns:
Ingredients: shrimp, long pumpkin, egg white.
Seasoning options: salt, monosodium glutamate, bread flour, sesame oil, raw oil.
Production and consumption process:
(1) will be shelled shrimp, a batch of two halves, add seasoning, and then the egg white into a bubble paste, the shrimp into the egg bubble paste dragged a little, into the warm oil frying pan was golden brown and fished out.
(2) with a large plate, peninsula pumpkin carved into a peacock in the middle of the plate, and then put the fried prawns on the side of the plate is complete.
Characteristics of the finished product: beautiful shape, outside the tender fresh.
Goldenrod Siu Mai:
Ingredients:
150 grams of flour, 100 grams of boiling water, 300 grams of siu mai filling, egg skin.
Production process:
1, first with a fine Luo 150 grams of flour sifted, poured into the boiling water, mixing and rolling through, and then pulled into 45 round agent, pressed all over the top and bottom of both sides are covered with thick flour, with a wheat mallet rolled into a skirt folded into a thin skin, popping off the flour.
2, the yakisoba filling is divided into 45 parts, into the rolled out thin skin, pinch the skin together with your hands, the skirt of the skin folded in order to press the good, and then its opening upward, yards in the drawer, the skirt folded slightly down, that is, into the yakisoba. And then cut the egg skin into thin silk, put on the opening of the yakisoba on the meat, steamed can be.
Money fish maw:
Money fish maw is a kind of fish maw, guppy as the raw material of food, taste is tender, crisp.
Seasonings: salt, monosodium glutamate, egg essence, water diamond powder, sesame oil, old wine.
Methods of operation:
1, guppy out of the bone chopped into fish puree, add seasonings and mix well, fish belly oil hair cut into a round, the fish puree on top of the fish belly, and then put on the shiitake mushrooms and green and red peppers on the money shape.
2, the money fish maw into the warm oil pan paddle, onion and ginger stir-frying, add stock, seasonings, thickening plate is complete.
Dragon and phoenix tenderness:
Dragon and phoenix tenderness is a traditional Chinese dish, belonging to one of the Manchu feast. The ingredients are 150 grams of cinnamon fish meat, 150 grams of chicken breast, 150 grams of bean sprouts.
Ingredients: 15 grams of cooking wine, 1.5 grams of refined salt, 2 egg whites, 20 grams of wet starch, 150 grams of broth, a little soy sauce, 500 grams of peanut oil (about 40 grams), 10 grams of chicken oil.
Production process:
1, the fish meat pick off the skin, the chicken breast meat pick off the skin and tendons. The above two raw materials are cut into long 1 inch 5 minutes of thin wire, respectively, into two bowls, respectively, add wine, fine salt, each a little mix, and then respectively into 1 egg white, 5 grams of cornstarch, the fish and chicken wire pulp good. The bean seedlings cut off the root, wash, cut into inch sections.
2, sit in the stir frying pan, inject peanut oil, burned to 50 percent hot, the fish and chicken meat shredded into the pan, respectively, slippery cooked, respectively, poured into the two funnel, the control of the oil.
3, stir frying pan in the bottom of the oil, into the slippery cooked shredded fish and cooking wine, a little salt, injected 75 grams of broth, a little stir fry, and then thickened with wet starch, and then poured into the side of the round plate, semi-circular.
4, stir frying pan in the bottom of the oil, into the slippery cooked shredded chicken and cooking wine, salt, soy sauce, a little bit of each, injected 75 grams of broth, a little stir fry, add water thinned cornstarch, thickening, and then poured into the other side of the plate, in a semicircle.
5, leave the bottom oil in the pot, put the bean sprouts stir-fry, while adding wine, fine salt, a little, stir-fry evenly, pour in the middle of the shredded fish and shredded chicken that is complete.