Cantonese cuisine
Oyster sauce cabbage rolls: Ingredients: (1) 12 cabbage leaves
(2) 150 grams of shrimp, ground pork, 150 grams of Taibai powder, 45 grams of salt 1 tsp
(3) 30g diced fat pork, 30g minced coriander, 60g diced mushrooms, 60g diced bamboo shoots
(1) 1 and 1/2 tsp salt 1 tsp sugar 1 and 1/2 tsp fresh chicken powder 1 tsp pepper 1 tsp sesame oil 1 tsp
(2) Oyster sauce 1 and 1/2 tbsp salt 1 tsp sugar 1 1 tsp fresh chicken powder 1 tsp cornstarch 30 g water 60 ㏄
Operation: (1) Remove the stems from the cabbage leaves, blanch them in hot water, then soak them in cold water and set aside.
(2) Wash the kernels, remove the intestines and puree. Add the minced meat, the starch powder and salt in seasoning (1), mix with hands until sticky, then add other seasonings. (1) Mix well, finally add the ingredients (3), mix well and it will be the filling. Place the prepared filling in the freezer and freeze for 20 minutes to help the filling solidify.
(3) Use seasoning (2) to make oyster sauce and gravy. The method is to add salt, sugar and fresh chicken powder to the oyster sauce, bring to a boil over low heat, then add cornstarch water to thicken the gravy.
(4) Spread a piece of cabbage leaf flat, put 40 grams of filling on the cabbage leaf, roll it into a 3 cm strip (the rolling method is like a normal spring roll), and make 12 rolls in sequence , put on a small plate, steam over high heat for 10 minutes, take it out and pour it with oyster sauce and gravy
Chisunmantang: Ingredients: 4 salted egg yolks, 300g minced meat, 200g melon seeds, shrimp , 100 grams each of lettuce.
1 egg white, 15 grams of starch.
5 grams of refined salt, 1 gram of pepper, 2 grams of MSG, 50 grams of water, 1000 grams of oil
Operation: 1. Steam the salted egg yolks in water, and cut each yolk into pieces 4 small pieces for later use;
2. Chop the shrimp into shrimp paste, add ground meat, refined salt, pepper, egg white, monosodium glutamate, starch, and water and mix carefully, then squeeze into 16 small balls and place them in the middle. Add small pieces of egg yolk, then dip into water, roll into balls and roll with melon seeds and set aside;
3. Add warm oil to the meatballs covered with melon seeds and fry over low heat until golden brown, then remove and drain. Put it into a plate with lettuce on the bottom
Prawn in tomato sauce: Ingredients: Shrimp in tomato sauce
Operation: Wash and drain the fresh prawns, fry them in batches in a large oil pan, drain the oil, and sauté the ginger. , add shrimp, spray wine, add salt, a small amount of light soy sauce, stir-fry for a while. Lots of gamelin tomato sauce. Wine and chopped green onions, put on a plate.
Zhejiang Cuisine and Jiangsu Cuisine
Wuxi Pork Ribs: Ingredients: 300 grams of pork ribs, 1 green onion, 115 grams of ginger, 0.5 grams of cinnamon, and 1 star anise.
Ingredients A: 2 tablespoons soy sauce.
Ingredients B: 1 tablespoon starch water.
Ingredients C: 1 tsp chicken essence, 2 tbsp rice wine, 1 tbsp fine sugar, 3 tbsp tomato paste, appropriate amount of salt
Operation: 1. Wash the green onions and chop them whole Crush the roots and cut into long sections; wash the ginger and cut into slices.
2. Wash and cut the ribs into pieces, add ingredient A and stir, put them into a hot oil pan and fry until golden brown, then take them out.
3. Pour 1 tablespoon of oil into the pot and heat it up. Add the onions and ginger and sauté until fragrant. Add the pork chops and all the ingredients. Add an appropriate amount of water and bring to a boil over high heat. Turn to medium heat and cook the pork chops. When the steak is cooked, pick out the Chinese medicinal materials, green onions and ginger slices, leaving the chop and soup. Add ingredient B to thicken the soup. Finally, add ingredient C and cook evenly before serving.
Tip: When the pork ribs are fried until the color turns golden brown, you can pick them up for about 5 seconds to let the heat dissipate, and then put them back in the oil pan and fry for 1 minute, so that the fried pork ribs will be Crispy on the outside and tender on the inside, better taste
Stewed lion head with Huaiqi berries:
Ingredients: streaky pork.
Rapeseed heart, yam, wolfberry, water chestnut, and egg.
Salt, cooking wine, pepper, starch, green onion, ginger
Operation: 1. Wash the pork belly and put it into a blender to stir into filling. Place it in a vessel and add the water chestnuts. Crush it into pieces and put it into the stuffing, add salt, cooking wine, pepper, sesame oil, eggs, and minced green onions and stir to form a stuffing;
2. Set the pot on fire, pour an appropriate amount of water, and add ginger slices and green onion segments. , after the water boils, add the meatballs, simmer for 15 minutes, add the yam, cook for a while, take the meatballs out and put them in a bowl;
3. Put the rapeseed hearts in the pot , after cooking, pour it on the meatballs together with the soup and serve
The best dish in the world:
Ingredients: 100g crispy rice, 200g prawns, 100g shredded cooked chicken, tomatoes 100 grams of sauce
Operation: Clean the shrimps, add dry starch, salt and chicken broth and stir until strong. Bring chicken clear soup to a boil, add shrimp, cooked shredded chicken, cooking wine, sugar, monosodium glutamate, and tomato sauce to boil, thicken with water starch, and pour in sesame oil to make a marinade. Fry 70% of the rice crispy in hot oil until crispy, take it out and put it on a plate, drizzle another spoonful of hot oil and immediately pour in the marinade and serve.
Zhenjiang meat dish: raw materials: 750 grams of pork front leg. 1 teaspoon saltpeter, 1 tablespoon pepper, a little shredded ginger
Operation: ① Cut the hoof meat into a large piece, rub the meat surface with saltpeter and fried peppercorns and salt, and put it in the refrigerator for 3 seconds days (needs to turn twice).
② Blanch the whole piece of meat with boiling water (about 3 minutes), then add marinade and cook over low heat for two hours (if there is no marinade, you can add appropriate amount of star anise, fennel, pepper and other spices to the soup. It can also be boiled with salt).
③ Take out the meat, spread it flat on a plate, and then place bricks or other heavy objects on top of the meat to compact it tightly (it needs to be placed in the refrigerator when it is hot). After about a day, it will be ready. , take it out, cut off 1/3 of it, and cut it into 1-inch wide, 2-inch long, 1/2-inch thick blocks, and arrange them on a plate. Serve with shredded ginger (it tastes better when dipped in balsamic vinegar).
Glass cherry meat: raw materials: 250 grams of fat meat.
100g white sugar, 60g egg, 50g vinegar, 50g salt, 3g starch (pea), 15g vegetable oil, 40g wheat flour, 15g green onion, 5g ginger, 5g appropriate amount of each
Operation: 1. Cut the fat meat into cherry-sized dices, put them into a bowl, add flour and mix well; take another bowl, add a little flour, salt and an appropriate amount of water, mix well, then break in the eggs and mix well with chopsticks. , which is egg powder paste. Then mix the diced meat and egg powder paste together.
2. Heat up the wok, pour in oil to heat up, put the diced meat one by one into the 60% hot oil pan, fry until golden brown and take it out.
3. Heat the wok, add a little oil to heat, stir-fry the green onion and ginger until fragrant, add sugar, vinegar and a small amount of water, stir-fry until saccharified, thicken with water starch, add Fried diced meat, stir-fry and coat with gravy and serve.
Royal Chicken (a famous dish in Shanghai Meilong Town Restaurant): Ingredients: 24 chicken wings (approximately 750 grams in weight), Pork chop 500 balls.
50 grams of shiitake mushrooms, 50 grams of fresh winter bamboo shoots, and 50 grams of green onions.
10 grams of ginger (crushed), 50 grams of Shaoxing wine, 50 grams of red wine, 30 grams of soy sauce, 10 grams of white sugar, 1000 grams of chicken broth, 500 grams of cooked lard (approximately 60 grams consumed)
Operation: 1. Wash the chicken wings, mix them with a little Shaoxing wine and soy sauce, fry them in a hot oil pan until the skin is golden brown, pour them into a colander and drain the oil. .
2. Heat the cooked lard (50g) in the original pot, add the green onions and ginger and stir-fry until fragrant, add the pork chops and stir-fry until they change color, pour the chicken wings into it, add Shaoxing wine, Bring soy sauce, sugar and chicken broth to a boil, then reduce to simmer and simmer for 20 minutes. When the chicken wings are cooked, turn to high heat, put the shiitake mushrooms and thickly sliced ??bamboo shoots into the pot, boil until the soup is thick, take out the pork chops and ginger cubes, cook with red wine, and pour it into a covered bowl. Cheng
Fujian cuisine
Vegetarian stir-fried diced chicken: Ingredients: 250 grams of clean chicken, 1 egg, 50 grams of green pepper.
Vegetable oil, starch, refined salt, rice wine, and MSG in appropriate amounts
Operation: 1) Beat the chicken with the back of a knife and chop into dices the size of broad beans and put them on a plate;
2) Add appropriate amount of rice wine, monosodium glutamate, refined salt, egg white, and dry starch, mix well and set aside, cut the green pepper into dices the size of broad beans;
3) Add oil to the wok and heat until 50% to 60% hot , pour in the diced chicken, stir until the diced chicken turns white, remove and drain the oil for later use;
4) Put oil in the wok, heat the oil, add the green pepper and stir-fry briefly;
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5) Pour in diced chicken, add appropriate amount of refined salt, monosodium glutamate, and chicken broth, thicken with wet starch, and stir-fry a few times
Cantonese, Zhejiang, Jiangsu, and Fujian cuisines are all southern cuisines Bar! I don’t know what materials you can buy, so I wrote a few more! These are relatively famous dishes. Finally, let me give you a famous southern dish: Buddha Jumps Over the Wall!
Ingredients: 500 grams of shark fin, 6 clean duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 clean fat hen, 200 grams of mushrooms, and pig 250 grams of tendons, 95 grams of pork fat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onions, 150 grams of clean ham tendons, 10 grams of cinnamon, 125 grams of cooked scallops, 2500g Shaoxing wine, 500g pure winter bamboo shoots, 10g MSG, 250g water-fat fish lips, 75g rock sugar, 125g bream tripe, 75g fine soy sauce, 1000g golden abalone, 1000g pork bone soup, pig trotter tip 1000g, 1000g cooked lard, 1 clean duck
Operation: 1. Remove the sand from the water-coated shark fins, cut them into whole rows on a bamboo grate, put them into a boiling water pot and add 30g green onions, Boil 15 grams of ginger slices and 100 grams of Shaoxing wine for 10 minutes. Remove the fishy smell. Remove the green onion and ginger. Do not use the juice. Take out the grate and put it into a bowl. Place the pork fat on the shark fin and add 50 grams of Shaoxing wine. Gram, put it in a basket and steam it over high heat for 2 hours, take it out, remove the fat and fat, and decant the steaming juice.
2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, and remove , pick out the onions and ginger.
3. Put the money abalone into a cage, steam it over high heat and take it out. After washing, cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone broth, 15 grams of Shaoxing wine, put in a steamer over high heat and steam for 30 minutes, take out and decant to remove the steaming juice. Boil the pigeon eggs and remove the shells.
4. Chop off the heads, necks and feet of chickens and ducks respectively. Pick off the tip of the pig's trotters, pluck the hair, and wash them. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it. Boil it twice with boiling water. After removing the turbidity, cut it into 12 pieces. Add it to the pot. Add 250 grams of soup and bring it to a boil. Add 85 grams of Shaoxing wine and boil it for a while. Remove the soup. .
5. Wash the sea cucumbers and cut each into two pieces. Wash the pork trotters and cut into 2-inch long sections. Add 150 grams of water to the clean ham tendon, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken by hand. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.
6. Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onions and 45 grams of ginger slices until fragrant. Add chicken, duck, and mutton. Stir-fry the elbows, pig's trotter tips, duck gizzards and pork belly for a few times. Add 75g soy sauce, 10g MSG, 75g rock sugar, 2150g Shaoxing wine, 500g bone broth and cinnamon. Cover and cook for 20 minutes, then remove. Remove the onion, ginger and cinnamon from the pot and put them into a basin. Set aside the soup.
7. Wash a Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken and duck , sheep, elbows, pig's hoof tips, duck gizzards, pork belly pieces and flower mushrooms and winter bamboo shoots are put in, then the shark's fin, ham slices, scallops, abalone slices are wrapped in gauze into a rectangle, and placed on the chicken, duck and other ingredients. Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the jar with lotus leaves, and top it with a small bowl.
After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again. Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top. At the same time, add a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.
Tips:
1. Soak the scallops: Wash the scallops, put them into a bowl, add a little stock, green onions and ginger, put them in a basket and steam them until tender.
2. Flower mushrooms: Shiitake mushrooms produced in late spring and early early spring, with chrysanthemum patterns on the surface.
3. Finally, put the various raw materials into the altar and simmer them over low heat. Do not overheat, otherwise the effect will not be achieved
Features: 1. "Buddha Jumps Over the Wall" is The most famous traditional dish in Fujian cuisine. It is said that this dish originated in the late Qing Dynasty. An official from the Guan Yin Bureau in Yangqiao Lane, Fuzhou hosted a banquet for Chief Secretary Zhou Lian at his home. The official’s wife personally cooked the dish, using more than 20 kinds of raw materials such as chicken, duck, and meat. The meaty and fragrant dishes were carefully simmered in the Shaoxing wine jar, and Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took the Yamen chef Zheng Chunfa to visit the Guan Yin Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former. After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the pavilion to drink and taste food. The official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was full of meaty and fragrant dishes. Zhou Lian was full of praise after tasting it. Afterwards, Zhou Lian took the Yamen chef Zheng Chunfa to visit the Guan Yin Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former. After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the hall to drink and taste food. The official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was filled with the aroma of meat and meat. The scholar was intoxicated by the fragrance. Someone quickly asked what the name of this dish was, and the answer was: It hasn't been named yet. So the scholar impromptuly recited poems and composed poems, including a poem that said: "The altar is opened and the fragrance of meat floats around, and the Buddha hears it and bounces off the wall." Everyone responded and cheered. Since then, quoting the meaning of the poem: "Buddha Jumps over the Wall" has become the correct name of this dish, which has a history of more than 100 years.
2. This dish uses many seafood treasures and has a unique preparation method. It has a rich flavor that is unmatched by ordinary delicacies. It is also rich in nutrients and is well-known at home and abroad