When it comes to brewed dishes, I believe that everyone is familiar with dishes such as "Dongjiang stuffed tofu", "cloth bag duck", "osmanthus glutinous rice root", "box tofu" and so on. The technique of making vegetables is difficult to find in professional food making textbooks. Many gastronomic experts believe that it is an innovative way of making dishes that has emerged in recent years. In fact, brewed vegetables have a long history in Our country. As early as the "Eight Treasures" of the Zhou Dynasty, there was a brewed dish - cannon dolphin. Cannon porpoise is a precious dish brewed in the belly of a suckling pig with red dates and rice and then grilled. With the development of culinary cuisine, the combination of cooking technology and culinary art is more perfect, and the brewing technique is constantly improved and improved. There are brewed dishes in the eight major cuisines such as Chinese Andy cuisine, Hunan cuisine, Cantonese cuisine, etc., and the flavor of brewed dishes in various places is distinctive, almost no vegetables cannot be brewed, and no vegetables cannot be brewed.
<h1>Understanding the techniques of brewing vegetables</h1>
Brewing is to empty one ingredient, fill it with other raw materials, and then use steaming, frying, collapsing and other techniques to make dishes. This kind of dish made by emptying and then filling is called brewing. Brewing vegetables is not only a nutritional complement, but also a beautiful shape of the dish. At present, the brewing dishes on the market are divided into two types: stuffing and stuffing.
Nutritious and beautiful Lu cuisine - box tofu
Stuffing
With a sharp knife, scissors, special cutting knife or spoon, the ingredients are hollowed out inside and filled with other ingredients to make a hot or sweet dish. The raw material filled in is called the "filling". The filling is divided into hot vegetable filling and sweet vegetable filling. Hot vegetable filling, including minced meat made of chicken, shrimp, fish, etc., as well as minced pork made of ham, chicken, bamboo shoots, shrimp, shiitake mushrooms, etc.; Sweet vegetable filling, there are date puree, red bean puree, mung bean puree and other puree, but also candied fruit, dates, cinnamon balls, kumquat cakes and so on.
Inlaid
Embed the mushroom-like ingredients on or around the surface of the main ingredients. Stuffing is also called stuffing, stuffing, also known as pictographic stuffing. In contrast, pictogram brewing that is lured in by shape is not as popular as stuffed stuffing with real materials. From the perspective of the production process, taste, texture and hygiene of the stuffed vegetables, the stuffed vegetables are not as good as the stuffed vegetables. Therefore, it is rare to see stuffed dishes on the market today.
Orchid pot sticker milk cake
<h1>Melons and fruits become "coats"</h1>
Removing the melon scoop and melon seeds of the winter melon, and removing the core of the apple and loquat, these melon fruits become the "empty shell" of "outer strength and middle dryness" - the "outer coat" of brewing dishes. Making this "coat" requires skillful cutting skills. The left hand will grasp the raw material steadily, or press the raw material on the anvil pier, and use the rotating tip of the knife or a special bayonet or a special bayonet or a knife to cut off the part of the raw material to be removed. The two hand movements should be coordinated, and the size of the material should be mastered to make a decent and beautiful "coat" for brewing dishes.
Stuffed green peppers
Green pepper is a common cooking ingredient and can also be made into a "coat" for stuffed dishes. In a private restaurant, guests are tired of eating fried green peppers made of shredded slices, and they are also tired of salty and spicy pickled green peppers. At this time, the owner, who is also a chef, will lose no time in introducing stuffed green peppers with meat and vegetables according to the changes in the appetite of the guests. The pepper tendons and pepper seeds of the green root are shaved clean, and the filling made of raw materials such as pork, winter shoots, and sea rice is heated and cooked. After the guests ate it, there were many praises. Green pepper is no longer the old appearance of contracted dry cancer, no longer the old taste of a single taste, it has become plump and beautiful and mellow and delicious,
Stuffed pear
Fragrant pears are a specialty of Xinjiang. Select 10 high-quality fragrant pears from Xinjiang, peel off the pears, and leave the pear handles. Cut off one centimeter of the end of the pear, remove the pear core, fill it with filling (the filling is evenly stirred glutinous rice, walnut kernels, raisins, dried almonds, dried cantaloupe, preserved apples, preserved peaches, green and red silk, rose flavor, white sugar), and then use the end with the pear handle as a pear lid, cover the "stuffed pear" tightly, steam it in a cage, take it out, and pour it with sugar juice. At this time, this pear is no longer a pear, not only beautiful in shape, but also more fragrant pear, both fragrant in the pear, but also fragrant in the filling, unique flavor.
Stuffed pumpkin
In the earliest published "Chinese Recipes", it includes the famous vegetables of Yunnan and stuffed melons. The filling is fresh and fragrant, and the soup is fragrant, which can be used to accompany the wine and serve rice. This stuffed melon is actually a small pumpkin stuffed with filling. Distinctive characteristics, exquisite production: select 10 small pumpkins of the same size and fresh texture, peel off the skin one by one, cut off the melons, cut out the melon seeds, wash, drain, and set aside. 200 grams of chicken, 150 grams of lean pork, 100 grams of ham, 60 grams of shiitake mushrooms, 70 grams of magnolia slices, 50 grams of green onions, and chop them into small pieces. Use the water of the shrimp to stir open the wet starch of the broad beans, add pepper noodles and monosodium glutamate to make a sauce. Put the wok on the fire, add the cooked lard and heat it up; Add minced green onion and sauté until fragrant; Add the chicken, ham. Pork, stir-fry until eight ripe; add shiitake mushrooms, magnolia slices, dried shrimp, sauté, pour in the sauce and make the filling. Fry the pumpkin in a 40% hot lard pan for 2 minutes, remove it, fill it with filling, cover it with melon tape, put it on a plate, basket and steam for 30 minutes, until hot. Seasoning with broth, pepper and MONOS glutamate, pour over melon and drizzle with sesame oil to serve.
Eight treasure apples
Similarly, an apple, peeled, then cut a thin slice from the bottom of the apple, leave it as the lid of the apple cup, then remove the apple core from the incision, fill it with the prepared filling, cover it, put it in the basket and steam it, remove the lid, open it down, put it on the plate, drizzle with hot sugar juice, sprinkle with diced gold cake. In this way, ordinary apples become "eight treasure apples" - with belt filling, eight kinds of raw materials: apples, rice, walnut kernels, orange cakes, raisins, melon strips, green plums, dates. The form is complete, the filling is sweet, soft and fresh, sweet and refreshing. When the apple core is stabbed, some also deliberately remove some apple meat, so that the "eight treasure apples" are also "thin skin and large filling".
Touch bypass, you can process a variety of fruits and vegetables "coat", filled with a variety of fillings to cook, it has become a popular stuffed cucumber, stuffed melon, stuffed loquat, stuffed tomatoes, fried eggplant box, box tofu...
<h1>Special "meat bags"</h1>
Cloth bag duck
In Shandong, there is a traditional dish called "Stuffed Birthday Duck", also known as "Cloth Bag Duck". The "cloth bag" of this "cloth bag duck" is actually used to wrap the "meat bag" - after the duck bone and internal organs are extracted, the duck meat and duck skin form a "meat bag" without a skeleton and the skin of the duck body is intact. Adopt the method of "duck filling", put the prepared filling from the duck knife edge into this "meat bag", pin the knife edge with a bamboo stick, and put it in a boiling water pot for 3 minutes, without leaking water or revealing the filling. Remove and wash and wrap into the bristle. This "cloth" only plays an isolating role in subsequent processing, so that the "meat bag" is separated from pork slices, chicken thigh pieces, green onions, ginger slices and other accessories.
Eight treasure ducks
In Shanghai, there is also a famous duck dish after the knife cutting method, called "Eight Treasure Duck". This is to mix the eight kinds of raw materials together, add cooking wine, soy sauce, sugar, fresh soup, mix well, fill the belly of the duck, pin the knife edge with a bamboo skewer, put the duck back up, put it in a large bowl, steam for 3 hours in the basket, take out the duck meat when it is crispy, put it into a fine porcelain plate, and then use the original juice to thin the mustard and pour the duck body. The color is golden red, the duck meat is crisp and soft, the various brews penetrate each other, and a variety of delicacies are fused, and the aroma is abnormal.
Three sets of ducks
Interestingly, as early as the Qianlong period of the Qing Dynasty, Yangzhou, Jiangsu Province, appeared a unique mellow dish - three sets of ducks. Due to the superb knife cutting technique, the domestic duck is set with wild ducks and wild ducks, three poultry sets, and the poultry is filled with slices of ham and bamboo shoots, cooked and served together with a casserole. The fat and fresh taste of domestic duck meat, the tight flavor of wild duck meat, the mellow taste of vegetable pigeon meat, the fresh soup, and the multi-flavored compound of ham and bamboo shoot slices complement each other perfectly. The eater praised: "Boiled old male duck, the effect is better than ginseng"; "Wild duck game, the best food in the food"; "A pound of animals is not as good as a bird four or two." The three tastes of this main ingredient are really amazing.
Shanxi famous dish set four treasures
According to legend, there was an old man surnamed Wang in Shanxi in the Ming Dynasty who decided to pick a more shrewd and capable one from the three daughters-in-law and let her take charge of household chores in the future. To this end, the old man came up with an exam question: "Four birds in one plate". See which daughter-in-law does it well and does it well. The eldest daughter-in-law made a pot of soup with chicken, duck, goose and pigeon, and the second daughter-in-law cooked a dish with chicken, duck, goose and quail; The third daughter-in-law performed a good knife work, cut it up, put the quail into the belly of the pigeon, then put the pigeon into the belly of the chicken, and finally put the chicken into the belly of the duck, applied seasoning, steamed in the pot, and plated on the table. Wang Laohan looked left and right, left tasted right, good looking and delicious, greatly appreciated. It was immediately announced that in the future, the three daughters-in-law would be in charge of housework, "four birds in one plate", and later out of the royal family, flowing to the society, passed down to this day, the name has also been changed from "four birds in one plate" to "four sets of treasures".
<h1>Brew traditional classic dishes</h1>
Lianpeng tofu
Ingredients: 4 pieces of southern tofu, 100 grams of chicken breast, 25 grams of fatty film meat, 25 grams of ham, 50 grams of winter shoots, 50 grams of shiitake mushrooms, 25 grams of shuifa sea rice, 50 grams of fresh mouth grinding, 5 grams of refined salt, 5 grams of monosodium glutamate, 2 egg whites, 25 grams of dry starch, 80 grains of fresh peas, 50 grams of green peppers, 25 grams of water starch, 50 grams of shao wine, 2.5 grams of minced ginger, 25 grams of cooked lard, 150 grams of chicken broth.
Preparation: Collapse the tofu into a thin basket and put it in a bowl. Chop the chicken breast and fatty meat into a fine puree, mix with egg white, salt, monosodium glutamate, dry starch, and rice wine, and then mix well in a tofu bowl. Cut the ham, shiitake mushrooms, sea rice, fresh ground and winter shoots into rice grains, add MSG and mix well to form the filling. The green pepper is divided in half and cut into horizontal strips with a top knife. Use 4 small steaming bowls, smear the inner wall with cooked lard, add tofu puree, cut 8 concave chambers in the middle, add five ding fillings, cover with tofu puree, smooth, divide the fresh peas on top, and then embed the green pepper shreds around, steam for about 5 minutes, and put the tofu on the plate. Place the wok on high heat, add chicken broth, salt, monosodium glutamate, water starch and pour over the tofu.
Features: shaped like a lotus canopy, soft and tender taste fresh.
Rainbow Bridge Gift Beads
Ingredients: 200 grams of cooked Jinhua ham, 100 grams of dried scallops, 100 grams of river shrimp, 1 pigeon egg, 4 eggs, 12 green peas, 12 red cherries, 12 whole horseshoes, 5 grams of pine nuts, 200 grams of chicken broth, 15 grams of rice wine, 1 gram of monosodium glutamate, 1 gram of refined salt, 0.s grams of cotton sugar, 2 green onion knots, 2 slices of ginger, 5 grams of dry starch, 15 grams of wet starch, 200 grams of peanut oil.
Preparation method: Wash the scallops, put them in a container, scoop an appropriate amount of water, add a little rice wine, 1 green onion knot, 1 slice of ginger, steam for about half an hour, loosen and then take out, pick out the green onion and ginger, remove the tendons and stiff meat. Squeeze the prawns out of the shrimp, rinse and rinse, drain, put into a container, add salt, egg white and stir, then add dry starch and sizing. The pigeon eggs are placed in a container, steamed in a water basket and peeled off. Take the eggs from the yellow, add salt and MSG, beat them, steam them in a basket, and cut the cake into the shape of an arch bridge hole. Place 10 pine nuts on each side of the horseshoe noodles, steam them in the basket, and add 1 red cherry in the center. Egg whites are beaten, red and green, folded into a pair of Mandarin ducks, basketed and steamed. Cut the cooked south leg into long squares, slice them with a straight knife, arrange them into a bridge, and buckle them into a bowl to make a bridge deck; Mounds made of dried scallops; Cooked cake for arch bridge holes. Add the rice wine, cotton sugar, chicken broth, add 1 green onion knot, 1 slice of ginger, simmer for about 20 minutes, take out, pick out the green onion and ginger, remove the original juice, and combine in the basin. Heat the pot over high heat, scoop in peanut oil, cook until four ripe, add the sizing shrimp, gently pluck to mature, pour into a colander; The original pot is still on the fire, add chicken broth and poured original juice, green peas, shrimp, shao wine, boil, remove the foam, wet starch hooked into a brine, drizzle with a little peanut oil, hang on the bridge-type south leg closed into the basin, and then add pigeon eggs and mandarin ducks next to it, and the horseshoe and cherries around the pot are ready.
The above two traditional brewed dishes are cumbersome to make and rarely seen on the market. But its materials and knife work are indeed worth learning from today's food lovers.
From a nutritional point of view, the ingredients of the brewed dishes are diverse, and the nutritional complementarity is perfect; and this can beautify the dishes, which can really be delicious and nutritious. As long as there are fruits and vegetables with a certain shape and volume, you can try it out, make a satisfactory "coat", brew in a carefully prepared filling, and launch a new and unique dish. It should be noted that the filling of the brewed dish should also follow the principle of the same taste as the main ingredient, and the sweet main ingredient can only be brewed into the sweet filling, and the salty main ingredient can only be brewed into the salty filling. Do not mix sweet and salty.
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