What is local cuisine? This local cuisine means local cuisine, which is another name of Shanghai cuisine and belongs to one of the major 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 onions, and ginger should be used instead of garlic. The dishes are characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious.
Next, let's take a look at the most famous 10 local dish in Shanghai, which is characterized by thick oil red sauce and delicious taste. How many dishes did you eat? 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 just a duck, it contains mystery, and its stomach is full of delicious ingredients such as glutinous rice, ham, chicken and shrimp. After these ingredients are soaked in duck oil, the delicious taste is volatilized to the fullest, and the dishes are full of fragrance.
Production process:
1. Materials include duck, glutinous rice, diced bamboo shoots, diced chicken, diced meat, 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 to drain the oil, stir-fry the onion and ginger, bring the cooking wine to a boil, add diced mushrooms, diced bamboo shoots, diced ham, diced chestnuts and diced chicken, add soy sauce and white sugar, cook until it tastes good, then add glutinous rice, mix well and fill it in the duck belly;
4. Seal the big bowl with plastic wrap, steam the duck in the cage, then take it out, cover the duck in a big round plate, then pour the original brine into the pot, add shrimps and peas, thicken it with water starch after boiling, pour bright oil on the duck.
Second, braised carp.
Braised catfish is one of the top ten classic dishes in Shanghai, and almost everyone knows that its production skills are listed in the intangible cultural heritage list of Shanghai. Catfish is a specialty of the Yangtze River. Its meat is tender and delicious, and it is the top grade of fish. There is a folk saying that "you don't know the taste of fish unless you eat it." After cooking, the color is bright red, sweet and salty, 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 garlic until the surface is golden, then add onion knots, stir-fry until the fish is wrinkled, then add yellow wine, cover the pot and remove the fishy smell;
3. Add soy sauce, soy sauce, sugar and salt until the color is even, then pour a little white vinegar to remove the fishy smell and extract the fresh, and finally add water, and naturally thicken after two stews and three stews.
Third, fried shrimp.
Fried shrimp is a classic dish, which originated in Suzhou and Wuxi a hundred years ago and is very famous in Shanghai. It is also a corner of our eight cold dishes. Shanghainese pay attention to eating oil without spitting its shell, which is also a double standard to test whether fried shrimp is authentic and whether diners understand it. After the fried shrimp is cooked, the shrimp shell is crisp and tender, moderately salty and sweet, with bright red color and thick juice, and there is no juice on the plate.
Production process:
1. The main ingredient, green shrimp, is processed, and the oil is poured into the pot to heat it, and the shrimp shell is fried red;
2. Add rice wine, soy sauce, sugar, vinegar, chopped green onion and ginger juice into a hot pot with oil, stir until the marinade is thick, then pour in the fried shrimps and stir a few times.
Four, shrimp and big black ginseng
Shrimp black ginseng is one of the most famous specialties in Shanghai, which was created by the chef of Dexing Restaurant, a famous local restaurant in Shanghai, in the 1930s. Dawushan, commonly known as the pig goddess in Hong Kong, is very big after expansion. 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 waxy, which can't be clamped with chopsticks and can only be eaten with a spoon. It makes people drool to think about it. Shrimp and big black ginseng can't use Liaoshen.
Production process:
1. The main ingredients are boiled codonopsis pilosula and shrimp skin. Wash the cooked Codonopsis pilosula repeatedly with water and drain the water. When the lard in the pot is 80% hot, put the Codonopsis pilosula skin up into the oil pan and fry until cooked. After about ten seconds, remove the codonopsis pilosula and control the oil.
2. Put scallion 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 shrimps on 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 becomes soft, put it in a pot, cover it, simmer it with low fire, and put it in a pot after about 4 minutes with the skin facing up;
4. thicken the juice with water chestnut powder, add onion, pour onion oil on the surface of ginseng.
Fifth, Shanghai sweet and sour pork chop.
Sweet and sour pork chop is a classic specialty of Shanghai local cuisine. You must try it when you come to Shanghai. Fresh, tender, crisp, waxy, sour, sweet, fat, thin, red, bright and oily. It's appetizing and delicious. Suitable for all ages.
Production process:
1. Select pig thoracic vertebra bone, cut it into small pieces, clean it, control the moisture, add starch, soy sauce, sugar and yellow wine, and mix and marinate for 30 minutes;
2. Pour the oil into the pot, fire at about 160 degrees, drain the small oil into the pot, fry it for 3 times repeatedly, and take out the oil control;
3. Put the fried ribs into the pot and add seasonings such as soy sauce, yellow wine, refined salt and balsamic vinegar. Then add a little water. After the fire boils, turn it up and down with a shovel, burn it for 20-30 minutes, add white sugar, and then use high fire for 10 minute to dissolve the sugar, and then take it out of the pot.
Sixth, Shanghai is salty.
Salted bacon is a special dish in Shanghai and a local dish, which comes from Ningbo cuisine. This dish is salty, the soup is thick and juicy, the meat is crisp and fat, and the bamboo shoots are crisp and tender, not to mention how delicious it is. When you come to Shanghai, remember to eat sauerkraut, which is a delicious food in this place, and you 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, bring it to a boil with high fire, add rice wine and onion, simmer for half-cooked meat on medium fire, then add bamboo shoots, salt and monosodium glutamate, continue to cook until cooked, skim off the foam inside and take out the onion.
Seven, bad antimony head
The most famous "rotten" dish in Shanghai local cuisine is the famous rotten antimony head, which is very famous. According to legend, this dish is the favorite of Du, a big boss in Shanghai. In Shanghai, bad goods are inedible cooked meat or vegetables, which are easy to store and not easy to deteriorate when put into bad salt water. Although the water is made of rotten antimony heads, it tastes rotten and fragrant, and there is no smell of meat.
Production process:
1. Clean the main ingredients such as pig tongue, pig lung, pig belly, pig large intestine and pig feet, cut them into small pieces, boil them in water, and put them in a bowl;
2. Add white broth, cooking wine, onion ginger, and fragrant halogen, seal the bowl, boil it on high fire, simmer for half an hour, and then open the bowl. Sprinkle with green garlic leaves and pour a spoonful of brine before eating. This dish tastes bad and smells good. Although they are all in the water, there is no smell of meat.
Eight, crystal shrimp
Crystal shrimp is one of Shanghai's special cuisines and was once rated as "the first dish in Shanghai". After cooking, a good plate of fresh shrimp tastes crisp and smooth with a sweet aftertaste. It is also a lazy dish, crystal white or slightly pink in color, and there is no need to peel shrimp shells at all, so it is favored by Shanghainese at the dinner table.
Production process:
1. Wash the shrimps in Dahe with clean water, add salt, eat baking soda, treat them until they are crystal clear, then rinse them with clean water, filter and dry them, and add salt, monosodium glutamate, sugar, egg white and starch for sizing.
2. When the peanut oil is burnt to be five-ripe, 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, add shrimps, stir fry a few times, and pour sesame oil into the plate.
Nine, Shanghai braised pork
Shanghai braised pork is the best in this cuisine, and its characteristics are vividly displayed, that is, thick oil red sauce. There is a saying that Shanghainese cook braised pork with soy sauce bottle in one hand and canned sugar in the other. When cooking braised pork, choose fat and thin pork belly, and add a small amount of seasonings such as wine, soy sauce and sugar. The braised pork cooked by the 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. Wash pork belly with skin, blanch in cold water, cut into pieces, fry the cooked quail eggs in a 50% hot oil pan until golden brown, and take out the oil.
2. Stir-fry the rock sugar until it is brown, pour the pork belly and stir-fry until it is oily, pour boiling water, add ginger, star anise, pepper, cinnamon, dried Chili, shallots, soy sauce and cooking wine, and bring to a boil with high fire, not with slow fire;
3. After half an hour, add quail eggs and salt, boil over high fire, simmer for another hour, then pick out the ingredients inside, collect the juice over high fire, and plate.
Shanghai poached chicken
Shanghainese especially like to eat chicken, especially boiled chicken, which is crispy and tender, so it has always occupied the dominant position of this cuisine. White-cut chicken is a three-yellow chicken. The chicken is neither cotton nor firewood. The shredded pork is particularly smooth and tender, and there is a fragrance between the teeth. A plate of boiled 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 is Sanhuang chicken. After washing, put the chicken mouth under the chicken wings, and then soak it in hot water for 30 minutes. Pay attention to the small fire to ensure that the water in the pot will not boil. Soak the chicken in the heat of water, 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. When the water in the pot is cold, take the chicken out, wipe off the water on it and apply sesame oil to prevent the chicken skin from drying out.
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