Boiled chicken, also called boiled chicken, is a special dish of our Chinese nation and a classic Cantonese dish. September 20 18, boiled chicken was rated as one of the top ten classic dishes in Shanghai.

White-cut chicken skin is yellow, meat is white, fat, tender and delicious. It should be original, not fishy or dry, and the nutrition will not be lost. This is the highest realm for people who like to eat chicken. Even North Renye Fang, with its heavy taste, is full of praise for its delicious food. It has an important process, that is, "three lifts and three bubbles". Let's take a look at its making process.

Ingredients: 1 native chicken or Sanhuang chicken, onion, ginger, salt, yellow wine, etc.

1. After the Sanhuang chicken is cleaned, prepare a large pot, put some ice cubes in it, and put the water that has not passed the Sanhuang chicken. If there is no ice at home, you can freeze it in advance at night and use it the next day.

2. Pour clear water into the pot, add yellow rice wine, onion and ginger, simmer until the pot bubbles, about 90 degrees, and adjust to medium heat, then hold the chicken feet, scald them in water for 5-6 seconds, immediately put them in ice water 15 seconds, and repeat this for three times, which is the above-mentioned "three lifts and three dips";

3. Put the chicken in the pot, simmer for 65,438+05 minutes on medium and small fire, turn off the fire for 65,438+00 minutes, soak the chicken out, put it in ice water, and soak it for 40 seconds, so that the chicken skin can be cooled quickly, and the chicken will become smooth and firm.

Second, drunken spareribs

Drunken ribs This is a Fuzhou dish in Fujian. Local people know it and love it. Belongs to Fujian cuisine. In Fujian cuisine, there is a saying that "Fuzhou cuisine is fragrant all over the world and the food culture has been passed down through the ages". This dish tastes sweet, sour and slightly spicy. Although my cooking is not standard, I was swept by my family as soon as I came up, which was very humiliating.

Ingredients: sparerib, horseshoe, tomato sauce, balsamic vinegar, sugar, curry powder, soy sauce, sesame oil, sesame paste, onion, ginger, garlic, monosodium glutamate, starch, etc.

1. Clean the ribs, put them in a pot, add appropriate amount of salt, cooking wine and soy sauce and marinate for 20 minutes, or marinate one night in advance. Peel the horseshoe and cut it into four parts in the middle.

2. Put a proper amount of starch into the marinated ribs, paste the ribs, pour oil into the pot, heat to 70% heat, add the ribs, fry until golden brown, and take out the oil control after cooking.

3. Use tomato sauce, salt, soy sauce, sugar, balsamic vinegar, sesame oil, monosodium glutamate, sesame paste, curry powder, onion, ginger, garlic and appropriate amount of water to make juice for later use;

4. Pour a little oil into the pot, heat it, add water chestnut, add the fried ribs, stir fry for a while, then pour the sauce, continue to stir fry for a while, sprinkle with chives and serve.

Third, tofu with minced meat

Tofu with minced meat, also called Dongjiang Tofu, is a famous Hakka dish. It is said that the ancestors of Hakkas once came from the Central Plains, and they had the habit of packing jiaozi. After the war moved to Hakka, Lingnan only produced rice but not wheat, and the clever working people came up with a way to eat tofu. (Hakka refers to some residents of Guangdong, Fujian, Jiangxi, Hunan and Taiwan Province provinces)

Is to use tofu instead of flour, pork chops as stuffing, stuffed into tofu, like jiaozi, known as meat stuffing, cooked delicious, so it became a Hakka famous dish.

Ingredients: pork, tofu, onion, ginger, salt, sugar, soy sauce, oyster sauce, soy sauce, etc.

1. Wash pork, chop it into minced meat, add salt, soy sauce, oyster sauce, chicken essence, chopped green onion and Jiang Mo to taste, cut tofu into pieces, dig 2/3 holes in the middle with a spoon, and then fill in the meat;

2. Pour oil into the pot, heat it to 60%, add tofu, fry until golden brown, and take out the oil control;

3. Leave a little base oil in the pot, add onion and ginger until fragrant, then add fermented bean curd, pour in appropriate amount of boiling water, a little soy sauce, sugar and oyster sauce, cover the pot and stew for 5 minutes, and then go out of the pot.

Fourth, Hakka potted dishes

Hakka Potted Cuisine is one of the top ten classic dishes of Hakka, which is in line with the taste of China people. On holidays, Hakka people must eat potted vegetables, which means reunion and rolling financial resources. Just like our braised dishes in Shanxi, the northeast has a bumper harvest. The ingredients are quite rich, but the practice of Hakka potted dishes is more particular. There are a lot of seafood in the south, which is delicious, while the sauce in the northern cauldron is very thick and tastes very heavy. When cooking at home, just put it casually according to the ingredients at home and let your family enjoy it.

During the Chinese New Year, there is no shortage of all kinds of good ingredients at home, such as abalone, sea cucumber, squid, shrimp, pork, duck, scallop, quail eggs, fungus and all kinds of meatballs. You can put them in a casserole, add broth, cook them, serve them on the table and heat them below. This is the most suitable dish for New Year's Eve.

Five, fire squid

Fried squid is one of the traditional famous dishes in Fujian, belonging to Fujian cuisine. In Shanxi, we usually eat squid, which is mostly used to make soup, and the meat is crisp. After the economic opening up, with the development of network and transportation, various ingredients and practices in the south have also enriched the dining table of northerners.

Because squid meat is tender and delicious, my son likes to eat it since he was a child, so we go out to travel. My son also likes this fried squid and learns to cook it at home to solve his hunger. Next, I will share this fire with you.

Ingredients: squid, green pepper, onion, ginger, garlic, salt, fish sauce, Chili sauce, pepper, starch, etc.

1. Wash squid with clear water, replace it with a flower knife, remove seeds from green pepper, cut into diamond-shaped pieces, cut onion into sections with an oblique knife, mince ginger and slice garlic;

2. Pour water into the pot, boil it, add squid, blanch for 40 seconds, and take it out for later use;

3. Pour oil into the pot, add onion, ginger, garlic and Chili sauce, stir fry until fragrant, add boiled squid, cook cooking wine, stir fry a few times, then add green pepper, a little salt, pepper, fish sauce, oyster sauce and sugar, stir fry evenly, and pour a little starch into the pot.