-
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北京烤鸭
roast Beijing duck
Roast duck is a famous Beijing dish
with world reputation. It originated in the
northern and
Southern Dynasties of
China. It has been recorded in the book of
delicacies that roast duck was a
court
food at that time. It is made of
high
-
quality meat duck
Beijing duck. The fruit wood is baked
in charcoal fire. The color is ruddy.
The meat is fat but not greasy. It is crispy
outside and tender
inside. Beijing
roast duck can be divided into two schools, and
the most famous one in Beijing is
the
representative of the two schools. It is known as
tender meat, mellow taste and fat but
not greasy characteristics.
Formula of goose stuffing:
Sugar 10 g, salt 20g, ginger 750 g,
pepper 500 g, flavor 500 g, chicken 500 g, Zhuhou
sauce
250 g, sesame paste 250 g, peanut
butter 250 g, nanru 150 g, Sufu 250 g, sesame oil
300
-
500 g,
five
flavor 300
-
500 g, anise
100
-
300 g.
THE MANNER:
Select a duck with whole the ducks are
rubbed with spices,salt and sugar,and then
kept hung in the air for some open the
belly and draw,and then insert a 2 inch long
piece
of
wood
to
support
the
chest
bone
and
to
stretch
the
the
duck
by
the
neck,spread diluted maltose over the
duck in an airy place to dry.
The stuffed duck is hung in the roaster
and kettles of hot water are placed in front to
fill out
the timing and temperature
are important and the duck is turned often enough
to
roast them completely and
evenly.(Try 350
°
F turn every
15 minutes,total roasting time about 40
minutes).Roast until golden brown with
rich grease perspiring outside and have a nice
odor.
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辣子鸡丁
saute diced chicken with hot
peppers
Spicy chicken, a special traditional
dish, belongs to Sichuan cuisine. It's a
home
-
made dish.
It's spicy. It's a famous Jianghu
flavor dish in Chongqing. It originated in
Geleshan. Dry pepper is
not the main
ingredient rather than the main ingredient, which
fully reflects the characteristics of
the taste of the dish is
more distinctive. The color of the dish is brown,
red and bright, the texture
is
soft,
and
the
spicy
taste
is
strong.
Salty,
fresh
and
mellow,
with
a
little
sweetness,
it's
a
delicious food that the eaters will
never forget.
Materials:
250g
chicken
breast,
50g
water
chestnut,
15g
pickled
peppers,
1
egg,
proper
amount of starch.
Seasoning: 50g lard, 0.5 tbsp soy
sauce, 1 tbsp high soup, 0.5 tbsp cooking wine, 2
shallots, 1
small ginger, 6 cloves
garlic, appropriate vinegar, 1 tbsp salt, 0.5 tbsp
sugar, 1 tbsp monosodium
glutamate.
THE
MANNER:
the fascia from the
chicken breast, wash it, dice it, add salt, soy
sauce, cooking
wine and monosodium
glutamate, mix well and marinate it.
2. Peel the water chestnut and dice it
after washing; peel the pickled peppers and chop
the
seeds; wash and dice the shallots,
ginger and garlic; mix the egg white, starch and
water into a
paste.
3. Put the frying pan on fire, heat the
lard, paste the chicken with the paste, and then
slide
the frying pan until it is
cooked.
4.
Pour
in
pickled
peppers
and
stir
fry
until
the
chicken
is
all
hot
and
red.
Stir
in
water
chestnut, ginger, scallion and garlic
to give the flavor. Cook in the juice mixed with
salt, soy sauce,
cooking wine, sugar,
monosodium glutamate, starch and high soup. Stir
quickly and stir fry with a
little
vinegar.
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宫爆鸡丁
saute diced chicken with peanuts
saute
diced
chicken
with
peanuts,
also
known
as
kung
pao
chicken,
is
one
of
the
most
representative dishes
in Sichuan cuisine. The founder is Ding Baozhen,
then governor of Sichuan
Province.
When
he
was
governor
of
Sichuan
Province,
he
created
the
dish,
which
has
been
handed down to this
day. It is generally believed that the official
creation of Gongbao chicken was
created
by Ding Baozhen when he was governor of Sichuan
and spread in Sichuan. In the long
years since then, Gongbao chicken
mainly went to the north and south of the Yangtze
River and
overseas through the Sichuan
restaurant with a huge market, and its reputation
has been spread
far and wide.
Therefore, Gongbao chicken belongs to Sichuan
cuisine. At the same time, because
Ding
Baozhen is from Guizhou, Gongbao chicken belongs
to Sichuan cuisine Chicken can also be
considered as Guizhou cuisine, that is,
Guizhou cuisine.
raw
material:
Dice chicken leg
or chicken breast with half a kilogram, then use a
spoonful of starch and
half a spoonful
of coffee spoon salt to grab the flavor, fry one
or two peanut kernels, cut three
pieces
of green onion into a centimeter long section,
peel two pieces of green shoots and dice
them, mix them with a spoonful of
coffee salt and marinate them, cut four or five
pieces of dried
red pepper, a dozen
pieces of dried Chinese prickly ash, a slice of
garlic, a small slice of ginger,
and
then
use
a
spoonful
of
old
soy
sauce,
a
small
coffee
of
white
sugar
Spoon,
vinegar
a
tablespoon (sugar, vinegar should be
less, do not highlight sweet and sour flavor)
chicken essence
amount, starch is very
full of a tablespoon in the same bowl, add three
tablespoons of water into
the
sauce.
THE
MANNER:
1. Heat the oil on
the fire until 70% hot. Fry the dried pepper and
pepper until golden.
2. Stir
fry the diced chicken until it turns
white.
3. Remove the diced
meat to the side of the pot, strain the green
shoots into the marinade
and stir fry
for half a minute, then pour in the scallion and
stir fry for about one minute.
4. Stir fry the three ingredients until
the diced meat is just cooked.
5. Cook in the sauce and shovel
well.
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红烧鲤鱼
braised common carp
Braised
carp
is
a
home
-
made
dish
with
carp
as
the
main
ingredient
and
peanut
oil,
wet
starch, garlic, soy sauce and other
auxiliary ingredients. The cooking skill of
braised carp is mainly
braised
in
brown,
with
salty
and
fresh
taste,
yellow
color,
tender
mushroom
smell,
thick
and
delicious juice.
Making ingredients
Fresh carp 1, 750g, peanut oil 100g,
wet starch 25g, garlic 5g, soy sauce 25g,
matsutake 15g,
cooking wine 25g, ginger
5g, monosodium glutamate 1g, pepper 1g, chili
noodle 1g, refined salt
1g, sesame oil
2G.
THE MANNER:
1. Wash the fresh carp, remove scales
and gills, cut it with a knife at the abdominal
section,
remove internal organs, wash
the blood foam, and make 5 oblique cuts on both
sides.
2. After the
Tricholoma matsutake is watery, wash the sediment,
remove the tigen, peel the
scallion,
wash them, and cut them into filaments; wash the
ginger, peel them, and cut them into
slices.
3. Put
peanut oil in the pot and heat it up in high heat.
When the order is a little bit lower,
fry the whole carp into two sides of
the pot and turn them into yellow. Then cook in
cooking wine.
Then put in chili
noodles, matsutake shreds, refined salt, soy
sauce, ginger slices and boil them in
turn. Change to low heat and stew them,
then put in scallion, monosodium glutamate,
thicken
them, add sesame oil and
pepper, and put them into the plate.
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茄汁虾仁
saute fish slices with
bamboo shoots
Shrimp in tomato sauce is
one of the famous local dishes in Sichuan. Its
main materials are
shrimp, auxiliary
materials are peas, egg white, etc. it belongs to
Sichuan cuisine. Red color, soft
and
tender shrimp. But it's very simple. If you come
here step by step, you will surely enjoy a
delicious dish.
Ingredients: clean shrimps in four
Liang.
Seasonings: tomato
sauce, two eggs, green beans, lard, sesame oil,
Shuidian powder, refined
salt,
monosodium glutamate, sugar and yellow
wine.
THE MANNER:
1. Put the shrimp in the bowl, add the
chicken egg white, salt (one minute) and water
starch
(one or two) to make the paste
evenly.
2. Heat the pan and
put lard in it. When the lard is
50
-
60% hot, put the shrimp
in the pan.
When it's cooked, put in
the skillet and drain the oil.
3. Leave three yuan of oil in the
original pot, put tomato sauce into the pot, stir
fry, and then
put
shrimp
and
green
beans
into
the
pot,
add
rice
wine,
sugar,
refined
salt,
monosodium
glutamate, water starch greasy, toss a
few times, drench with sesame oil out of the
pot.
Rich in all kinds of
vitamins, nutrients, how many minerals, suitable
for young and old.
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涮羊肉
instant boiled sliced
mutton
Instant boiled mutton, also
known as
Qing Dynasty. As early as the
18th century, several grand
Emperor
Kangxi
and
Emperor
Qianlong
included
mutton
hotpot,
which
later
spread
to
the
market.
Ingredients: 800g mutton, 280g cabbage
head (washed and cut into pieces), 260g water thin
vermicelli, 10g shrimp, sheep bone,
fish.
Seasonings: 60 grams
of coriander (washed and cut into pieces), 60
grams of pickled leek
and
cauliflower,
120
grams
of
sesame
paste,
50
grams
of
cooking
wine,
1
piece
of
fermented
bean curd, 50
grams of brine shrimp oil (with the best), 60
grams of chili oil, 150 grams of soy
sauce, 25 grams of sesame oil, 50 grams
of vinegar, 60 grams of scallion and one piece of
ginger.
(the above condiments are only
in theory. You can change them according to your
taste, hobbies
and actual
situation.)
THE
MANNER:
1. Add water to make
soup with sheep bone, fish and ginger.
2.
The
frozen
mutton
shall
be
frozen
hard.
The
frozen
meat
shall
be
further
peeled
away
from
the
head,
corners,
crispy
bones,
cloud
skin,
fascia,
etc.,
and
then
cut
into
extremely
thin
slices 15
-
20cm
long and 3
-
5cm wide, which
shall be stored in the plate for use.
3. Add the shrimp into the
soup.
4. Add charcoal to the
hot pot, boil the water, put a small amount of
meat pieces into the
soup and disperse
them, so that when they are rinsed to gray white,
they can be dipped into the
seasoning
and eaten immediately, and then eat the meat
pieces as they are rinsed. Do not eat
too much meat pieces which are easy to
aging and affect the freshness and
tenderness.
5. Add cabbage
head and vermicelli (frozen tofu, white tofu,
pickled vegetables, spinach, etc.)
after the meat slices are rinsed, and
serve as soup.
Features:
delicate
and
tender
materials, even
and
thin
meat
pieces,
various
and
delicious
seasonings, mellow and fragrant instant
boiled meat
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糖醋里脊
pork fillets with sweet&sour sauce
Sweet and sour pork tenderloin is one
of the classic traditional dishes, with pork
tenderloin
as
the
main
material,
with
flour,
starch,
vinegar
and
other
seasonings,
it
is
sour,
sweet
and
delicious,
making
people
appetite.
In
Zhejiang
cuisine,
Shandong
cuisine,
Sichuan
cuisine,
Huaiyang cuisine
and Guangdong cuisine, this dish is
available.
On
September
10,
2018,
food
was
officially
released
in
Henan
Province.
Sweet
and sour pork tenderloin is rated as
the top ten classic dishes in Shandong
Province.
Ingredients:
Pork
Tenderloin
(pork
tenderloin)
250g,
edible
oil
500g
(actual
consumption
50g).
Accessories: 1 egg, 1 shallot, 1 small
ginger, proper amount of flour and
starch.
Seasoning: 1 tsp
sesame oil, 1 / 2 tsp soup, 1 / 2 tsp cooking
wine, 2 tsp vinegar, 2 tsp sugar,
1 tsp
salt.
THE MANNER:
1. Put the eggs into the
bowl;
2. Wash and slice the
meat, put it into the egg liquid, add water,
starch and flour, and grasp
evenly;
3. Clean
and cut the onion and ginger;