The Manchu and Han banquets are the royal feast of the Qing Dynasty court, generally only on special days, a total of a minimum of 108 dishes, both the flavor of the court dishes, but also the characteristics of local dishes, highlighting the characteristics of dishes between the Manchu and Han, and having a variety of cooking techniques such as grilling, frying, stir-frying, boiling, and roasting.
The whole Manchu Han is full of food, with a wide range of materials and fine ingredients, and there are sweet and salty dishes, meat and vegetarian, mountain treasures and seafood.
But so many dishes are not all mountain treasures and seafood, including a lot of home cooking.
Today, Xiaobian will take you to take a look at the simple and easy home-cooked dishes in this Manchu han whole table, so that you can also enjoy the delicious food from the court at home.
1. Miyaho rabbit meat
2. Osmanthus dried scallops
This is a Vegetarian Dish with Beijing flavor. Take water-haired rotten bamboo as the main ingredient, cut into fine wires, imitate it into shell shape, add eggs and osmanthus flowers and fry them, sprinkle with vegetarian ham minced, the color of the dish is golden, the texture is soft and tender, and the osmanthus is fragrant.
3. Golden cake
Golden cake, also known as Beijing cake and hawthorn cake, is a traditional specialty pastry. It is made of hawthorn as the main ingredient, accompanied by white sugar and osmanthus flowers. In addition to eating it in pieces, it can also be sprinkled with sugar or mixed with pear shreds, sweet and sour, soft and delicious
4. Curry cauliflower
First, use a knife to peel off the cauliflower root, change the knife into small pieces, and wash it with water. Fill the pot with water, bring to a boil over high heat, add the washed cauliflower, rinse it out of the pot, rinse with clean water, decant the water, add the curry powder and mix well, marinate for 5 minutes, then rinse off the excess curry powder with clean water and decant the water. Place the curry cauliflower in a small pot, add salt and sesame oil and stir well.
5. Lotus seed porridge
Raw materials: 150 grams of rice, 150 grams of lotus seeds, 1.5 grams of alkali.
method:
1. Add the lotus seeds to water, alkali, brush off the outer skin, poke out the lotus heart, and wash with warm water. Wash the small station rice with clean water.
2. Pour 2.5 kg of water into a copper pot, bring to a boil over high heat, add small stations of rice and lotus seeds, then bring to a boil, then simmer for about 30 minutes on low heat, until the rice is thick and the juice is thick.
6. Spicy beef
Spicy beef is a traditional dish of Sichuan Province, belongs to the Sichuan cuisine, the main ingredients are beef, tofu, peas, etc., this dish color brown, spicy and fragrant, dry and moisturizing slag.
7. Diced peach kernel chicken
Peach kernel chicken diced is a delicious home-cooked local dish, belonging to the Shanghai cuisine family. The chicken is tender and the peaches are crispy. Peel and boneless chicken breast, cut into cubes and put in a bowl, add egg whites, salt, monosodium glutamate, dry starch and mix with sizing. Heat the wok, add lard, heat to 50%, pour in the diced chicken, slide until it is broken, remove the drain. Leave a little oil in the pot, add walnut kernels, add 50 grams of fresh soup and rice wine, fine salt, monosodium glutamate, add diced chicken, boil and use wet starch to outline, drizzle with a little cooked lard and serve.
8. Braised fresh mushrooms in oil
Ingredients: 100 g of fresh mushrooms.
Seasoning: 4 grams of cooking wine, 0.5 grams of refined salt, 150 grams of clear soup, 5 grams of sesame oil, 5 grams of green onion, 5 grams of ginger.
1: Put the fresh mushrooms in a basin and rinse them several times with water.
2, the soup pot on the heat, infused with sesame oil to heat, put in the onion ginger stir-fry, then put in cooking wine, salt, clear soup, simmer on the fire for about 15 minutes, pour into the bowl, let cool after the fresh mushrooms are picked out, neatly stacked in the disc, forming a round shape.
9. Sauté the cucumber sauce
The best lean pork and tender cucumbers are made with yellow noodle sauce, which is particularly crisp and tender, and is best eaten when cucumbers are first on the market during the spring season.
10. Walnut cheese
The dessert cooked with walnuts as the main raw material is pulp-like, light gray and slightly red, delicate and sweet, moist and unsustainable, and is an elegant Beijing sweet.
11. Radish cinnamon fish
Ingredients: 250 g of net cinnamon fish meat.
Ingredients: 50 grams of shiitake mushrooms, 50 grams of water hair magnolia slices, 50 grams of net shrimp meat, two eggs, 50 grams of coriander.
Seasoning: 10 grams of cooking wine, 1.5 grams of refined salt, a little green onion and ginger, 50 grams of bread crumbs, 15 grams of corn flour, 500 grams of peanut oil (about 30 grams).
2. Put the minced shrimp, shiitake mushrooms and magnolia slices into a bowl, add cooking wine and fine salt and stir into the filling. Place the egg mixture in a bowl and beat well. Cut off the coriander root, take the upper part (about 2 inches long), wash with water, soak in disinfectant water for 10 minutes, remove, rinse with clean water, control the water.
3. Place the fillets flat on the vegetable pier, add the filling, and roll them up diagonally from the narrow side to form a radish shape. Fill the pan with peanut oil, heat to 60%, dip the fish rolls in a layer of dried corn flour, then dip a layer of egg liquid, then put it in the bread crumbs and wrap it in a solid, put it in the frying pan and fry it to a golden brown. Use a toothpick to poke a small eye into the tip of each fish roll, insert a coriander leaf (left about 1 inch outside) and place it on the plate
12. Snow Moon Lamb
Wash the lamb with water, put it in a pot, pour water, bring to a boil over high heat, cook for about 10 minutes, remove the water to wash the rape leaves and cut into thin wires. Place the egg whites on a plate, use chopsticks to whip them up to form a snow-white foam, then add 20 grams of dried corn to melt and mix well into a paste.
13. Ginger lentils
Production process
1. Pinch off the lentils and rinse them with water. Scrape off the outer skin of the ginger, wash with water and finely chop.
2. Fill the pot with water, bring to a boil over high heat, put in the lentils to cook, fish out, put in cold boiling water to cool, fish out, decant the water.
3. Put the cooked lentils into the container, add salt, sesame oil, ginger and stir well, marinate for 30 minutes, cut into 2-inch segments, code in a dish, and then use the remaining lentils to cut into strips, and code out the lace on the edge of the plate.