Question 1: The allusion of Babao Tofu. According to the "Suiyuan Food List", "Wang Taishou Babao Tofu" was originally a palace dish. Emperor Kangxi gave it to Shangshu Xu Jian'an as a reward. His disciple Mr. Loucun passed this method on to his grandson Wang Taishou, hence the name.
Question 2: I will give you the English translation and allusions of the dish in Chinese first
Production process
1. Remove the sand from the water-cooked shark fin and trim the whole row On the bamboo grate, add 30 grams of green onions, 15 grams of ginger slices, and 100 grams of Shaoxing wine in a pot of boiling water and cook for 10 minutes. Remove the fishy smell and remove the green onions and ginger. Do not use the juice. Take out the grate and put it in. In a bowl, place pig fat on the shark's fin, add 50 grams of Shaoxing wine, put it in a basket and steam over high heat for 2 hours, take it out, remove the 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 head, neck and feet of chicken and duck 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, add 35 grams of green onions and 45 grams of ginger slices to the pot and stir-fry 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 stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.
The allusion of Buddha jumping over the wall:
Buddha jumping over the wall is a famous traditional dish in Fuzhou that combines all kinds of delicacies from mountains and seas. It is well-known at home and abroad and is listed as the "chief dish" of Fujian recipes by the culinary circles in various places. It is still popular today. It has a history of more than a hundred years.
Why is such a delicious dish called "Buddha Jumps Over the Wall"? There are three folk legends in Fuzhou.
The first is: It is said that in the late Tongzhi period of the Qing Dynasty (1876), an official from Guanqianzhuang, Fuzhou hosted a banquet for Fujian Chief Secretary Zhou Lian, and his Shaoxing wife personally cooked a dish named It is called "Fu Shou Quan", which contains chicken, duck, meat and several kinds of seafood, and is simmered in a jar containing Shaoxing wine. Zhou Lian was full of praise after eating it, so she ordered the Yamen chef Zheng Chunfa to imitate it. Zheng Chunfa came to ask for advice and made changes in the ingredients. He used more seafood and less meat to make the dish more meaty and delicious.
Later, Zheng Chunfa left Zhoulian Yamen and raised funds to run Juchunyuan Restaurant. "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to "Buddha Jumps over the Wall", over time, "Fushouquan" became more and more popular. It was replaced by "Buddha Jumps Over the Wall" and became famous all over the world.
The second is: It is a Fujian custom that on the third day after getting married, a new daughter-in-law must cook and show off her cooking skills to serve her parents-in-law and win their appreciation. Legend has it that a rich girl was spoiled and was not good at cooking. She was very sad on the eve of her wedding. Her mother took out all the delicacies from the family and made them into various dishes. She wrapped them one by one in lotus leaves and told her how to cook them. Unexpectedly, this lady forgot all the cooking methods and cooked all the dishes in a hurry...>>
Question 3: How to make Babao Tofu 1. The main ingredient is tofu One and a half pieces, one egg white, a small amount each of cooked lotus seeds, lily, sea cucumber, chicken, ham, winter bamboo shoots, mushrooms and rapeseed. 2. Season with a little each of green onions, minced ginger, salt, monosodium glutamate and starch. 3. Production process (1) Crush the tofu, add egg white and starch and mix well; (2) Put a little cooked oil in the plate, spread the tofu on the plate, add cooked lotus seeds, lily, diced sea cucumber and diced chicken. , diced ham, winter bamboo shoots, diced mushrooms, monosodium glutamate, green onions, minced ginger, salt, steam in the upper drawer and take out; (3) Put half a spoon of chicken soup in the pot, use starch to draw out the juice after the soup boils, and pour it on the steamed tofu Serve. 1. Main ingredient tofu (300g) 2. Accessory ingredients: pork belly (150g), sea cucumber (soaked in water) (75g), squid (fresh) (100g), mushroom (fresh) (20g), ham (38 grams), green beans (15g), corn shoots (canned) (50g), dried shrimps (15g) 3. Seasonings: salt (20g), monosodium glutamate (10g), starch (bava beans) (5g), Chicken fat (5 grams) 4. Production process 1. Remove the hard edges and skin of the tofu and cut into 3 cm square pieces. Wash both sides of the pork belly; wash the sea cucumbers and squid; soak the mushrooms and remove the stems; cut the tofu, pork belly, sea cucumbers, squid, mushrooms and ham into 3cm long slices; cut the corn shoots into thin slices. Blanch the pork belly, sea cucumber, squid, and mushrooms in hot water and set aside. 2. Heat the stock in a pot, arrange the tofu neatly in the pot and simmer. When the soup boils, turn off the heat, carefully scoop out the tofu and place it in a deep plate. 3. Leave the soup in the pot, add tofu, pork belly, sea cucumber, squid, mushrooms, ham beans, corn shoots, and Kaiyang. Cook over high heat first, then reduce to low heat and simmer for 10 minutes. Add salt and MSG to taste, and season with Add 10 grams of corn starch and water (5 grams of cornstarch and water) to thicken the sauce and pour it on the tofu. Add a little chicken fat before eating to make it taste more delicious. Tips: There is another way to make Babao Tofu: Cut the tofu into large pieces and fry it in hot oil until it is light yellow; drain the oil, cut it in the middle, hollow it out, and fill it with chopped Babao ingredients. , paste the gaps, then fry in oil pan until golden brown; finally pour in the Babao soup. Main ingredients and accessories: soft tofu... 300g; salt... 10g; cooked chicken... 30g; MSG... 1g; cooked ham... 25g; lard ..... 50g; minced oily pine nuts... 15g; cooked chicken oil... 15g; minced mushrooms... 15g; cooking wine... 10g; minced dried shrimps... . 15g; pepper... 0.5g; minced melon kernels... 2.5g; wet starch... 50g; shiitake mushrooms... 15g; chicken soup... 150g; cooking method 1. Wash the tofu first, remove the edges, cut into small cubes and put into a bowl. Soak the dried shrimps without adding wine. Cut the cooked chicken and ham into pieces. 2. Heat the wok, grease the pan with oil, add lard, pour the chicken broth and tofu cubes into the wok at the same time, stir-fry with a spoon, add minced shrimp and salt, bring to a boil, then add minced chicken, minced shiitake mushrooms, and minced mushrooms , minced melon seeds, simmer over low heat, tighten the soup over high heat, add humidified starch to thicken, add MSG and put into a soup bowl, sprinkle with minced cooked ham, pepper, and drizzle with cooked chicken oil and serve. Key points of the process: 1. The diced tofu can be blanched in boiling water first to remove the odor and keep its shape without breaking.
2. When choosing soft tofu, it must be simmered in pure chicken soup. The heat must be controlled appropriately. When the tofu is added to the pot and the soup is almost boiling, move to low heat and simmer. Do not boil it. The tofu must be cooked, smooth and non-bubbly. , no honeycomb, tender and delicious
Question 4: How to make crab roe eight-treasure tofu
2 Japanese tofu, 200 grams of pineapple, 5 small tomatoes, 1 small green pepper Each, tomato sauce, salt, sugar, appropriate amount of cornstarch
Method
1. Peel the pineapple and cut into small pieces; clean the small tomatoes and cut them in half; wash the small green peppers Clean, remove seeds, and cut into pieces 2. Cut the Japanese tofu into two sections from the middle, squeeze out from the seal, and cut into equal-sized pieces
3. At this time, heat the oil pan first. While heating the oil, pour a little more cornstarch (I used cornstarch) into the plate and add the Japanese tofu
4. Shake the plate so that each piece of Japanese tofu is evenly coated. Cornstarch
5. Heat the chopsticks in the oil pan. When there are big bubbles around, add the Japanese tofu with cornstarch and keep frying over medium heat
6 . Use chopsticks to touch it and feel that the Japanese tofu has hardened and the skin is crispy. Then pick it up and drain the oil; if you want it to be crispier, you can wait for it to cool and then fry it again over high heat
7. In the pot Pour in the tomato sauce, add a little salt and sugar. If the tomato sauce is too thick, add a little water, bring to a boil over low heat, add pineapple, small tomatoes and green peppers, stir-fry evenly
8. When the sauce is thickened, turn off the heat, let it cool down a little, add the Japanese tofu, and stir gently until every piece of Japanese tofu is coated with the sauce.
Question 5: Who knows about the various types of Japanese tofu in China? How do you say the traditional food in English? Chinese breakfast
Clay oven rolls
Fried bread stick
Fried leek dumplings
Boiled dumplings
Steamed dumplings
Steamed buns
Steamed sandwich
Rice and vegetable roll
p>Egg cakes
Preserved egg
Salted duck egg
Soybean milk
Rice
Rice porridge
Plain white rice
Glutinous oil rice
Glutinous rice
Braised pork rice
Fried rice with egg
Sweet potato congee
Noodles
Wonton noodles Wonton & noodles
Sliced ??noodles
Spicy hot noodles
Sesame paste noodles
Duck with noodles
Eel noodles
Seafood noodles
Pork, pickled mustard green noodles
Thin oysters Oyster thin noodles
Flat noodl
es
Rice noodles
Fried rice noodles
Green bean noodle
Soup
Fish ball soup
Meat ball soup
Egg & vegetable soup
Clams soup
< p> Oyster soupSeaweed soup
Sweet & sour soup
Wonton soup
Pig Pork intestine soup
Pork thick soup
Squid soup
Squid thick soup
Dessert< /p>
Vegetarian gelatin
Tomatoes on sticks
Longevity Peaches
Glutinous rice sesame balls
< p> Hemp flowersTwin Horse hooves
Ice
Mein mein ice
Oatmeal ice
Sweet potato ice
Red bean with milk ice
Eight treasures ice
Tofu pudding
Juice
Sugar cane juice
Plum juice
Star fruit juice
Herbal tea Herb juice
Desserts
Oyster omelet
Stinky tofu...>>
Question six: eight How to make Bao Dried Tofu depends on the production process. It is not what you think. The best dried tofu must be cooked in Jinliyuan Z-type solution to make it chewy and chewy. Definitely not substandard dried tofu.
Question 7: How to name the eight-treasure porridge and tofu together? Eight-treasure tofu porridge.
Question 8: What should I do if there is glue on my pants? Put it in the refrigerator
Question 9: Urgent! Wine name, dish name, seafood name, English translation! Official translations of 2,753 menus and drinks published by the Beijing Municipal Tourism Bureau
news.iciba/zt/menu/
There are also service terms and so on