1, dried Chinese cabbage
Dried Chinese Cabbage, a famous dish in Beijing, China, is a Beijing cuisine. The method of making dried cabbage is simple, and it is made of cabbage heart as the main material, and mixed with sesame sauce, honey, sugar, aged vinegar and salt. The dish is fresh, refreshing, sweet and sour and appetizing.
2, mustard duck feet
Mustard duck's feet are selected from good duck's feet, supplemented by various flavors, and the color is bright orange, spicy and delicious. Yellow mustard is a western seasoning with delicate yellow color and harmonious taste. It is mixed with spicy Japanese green mustard and salad dressing, and has become a rookie on the table because of its complementary role.
3. Braised sea cucumber with onion
Braised sea cucumber with onion is mainly made of water-soaked sea cucumber and green onion. It is not easy to make this dish well, and making sea cucumber is the key. Although sea cucumber is a natural tonic, it has a strong nature, and green onions can just remove the odor of meat, fishy smell and smell. The perfect combination of the two can achieve the effect of "attacking thick with thick", with thick juice and strong taste in it, and the thick color shows the outside, achieving the effect of beautiful color, smell and shape.
4. Stewed Roast Duck
Stewed Roast Duck is a traditional dish in China. The temperature in the furnace is high first and then low when the duck is roasted by the heat of the furnace wall. Because there is no naked flame in the roast process, there is no impurity on the surface of the roast duck. Therefore, braised roast duck is called "environmental protection" and "green" roast duck. The roasted duck has crispy skin, plump inner layer, fat but not greasy, and has a special flavor.
Recommended practice of dried Chinese cabbage:
Material preparation: Chinese cabbage leaves, sesame paste, aged vinegar, salt, honey, sugar, etc.
1, wash Chinese cabbage, dry the water, and break it into blocks of appropriate size by hand.
2, sesame sauce 2 tablespoons into the bowl, and then use the same size spoon to weigh the old vinegar, the amount of vinegar is 3 times that of sesame sauce, that is, 6 tablespoons of old vinegar. Use vinegar to adjust the sesame sauce. Don't put all the vinegar at once, but add a small amount in several times. After each addition, stir well before adding the next one.
3. Add old vinegar and mix well, then add 2 grams of salt, a porcelain spoon for eating at home, half a spoon of sugar, and then add 6 spoons of honey. The basic principle is to add several spoonfuls of vinegar and several spoonfuls of honey.
4. Mix well, and then put it in the refrigerator for 30 minutes.
5. After 30 minutes, pour the sesame sauce on the cabbage and mix well.