A banquet is an official banquet held by a head of state or government to entertain state guests, other dignitaries or on important holidays to entertain people from all walks of life. State banquet dishes are the president of the state or the premier of the State Council and other national leaders to entertain foreign guests, as well as foreign aid personnel in the name of the government, as well as people who have made outstanding contributions to the country, every year on national day, the premier of the State Council held a reception, are called state banquets.
State banquet
Soft-pocketed long fish
Soft-pocketed long fish, also known as "soft-pocketed eel", is the most prestigious dish in Huaiyang cuisine, Huai'an people treat Chinese and foreign guests the most like this "tender and delicious unique" dish, so that guests can taste fresh and praise endlessly. The first hot dish in the first feast of the founding of the People's Republic of China in 1949 was this soft-pocketed long fish, which was known as the first dish of the founding of the country.
Regarding the origin of its name, there is still no clear statement, some chefs believe that "soft pocket" is not as the average person thinks, referring to the dish on the table from the plate with chopsticks from the middle, the ends hanging down, like a child's belly pocket; but should be a way of cooking, this dish in the production of the last has a hook program, must be the taste of the seasoning all wrapped in the eel strips, and to maintain the tenderness of the eel strips, that is, soft, even if the original stir-fried hard eel belly, At this time, it is also necessary to soften the eel strips in the sauce with the sauce as the base, which is also called "soft pocket". This dish is carefully cooked with "pen rod green" long fish before and after the Dragon Boat Festival. After the dish, the back of the spine is shiny and shiny, soft and tender, fresh and refreshing, served while hot; chopsticks are rubbed, slightly trembling like jumping, the oil is bright and smooth; the entrance is tender, light and fragrant, and the teeth and cheeks are fragrant.
Ingredients: Eel, soy sauce, cooked lard, balsamic vinegar, water starch, salt, monosodium glutamate, white pepper, ginger slices, rice wine, garlic slices, green onion
Yellow eel
method:
1, garlic to garlic and ginger wash and slice, personal taste to choose the amount of put in; green onion washed, pulled into a green onion knot, do not need to look very good, can be tied on.
2, put water, salt, balsamic vinegar, green onion knots, ginger slices, boil over high heat, quickly pour the eel, cover the pot tightly, wait for the long fish to stop moving and the eel mouth opens, add a small amount of water after the water boils, gently push the long fish over, simmer for about 3 minutes, fish out the eel, put it in clean water to wash, cut it with a bamboo blade knife, divide it into eel segments, put it into a pot of boiling water, blanch it, and drain it.
3, the wok on the high heat, put in the cooked lard heat into the garlic slices, when there is garlic flavor, put in the eel, add the right amount of rice wine, monosodium glutamate, soy sauce, water starch hook, cook into 15 grams of balsamic vinegar, pour in 25 grams of cooked lard, sprinkle white pepper, green onion, you can also add some minced garlic, and then pour boiling oil.
According to the requirements of "taking taste as the core and raising for the purpose", the national banquet cuisine is collected from the national famous dishes, and the eight major cuisines in the country are widely collected and collected, and the essence is formed into a unique series of cuisines, highlighting the requirements of the modern diet "three lows and one high" (low salt, low sugar, low fat, high protein). The combination of Chinese and Western taste, scientific and reasonable meals, pay attention to the effect of health care. The state banquet dish of the Great Hall of the People is known as "hall dish", which is an important representative of the state banquet dish, which is characterized by: precious ingredients, fine selection of materials; taste-oriented, fresh and salty; rigorous knife workmanship, delicate seasoning; soft and tender texture, light color; appropriate embellishment, elegant shape. "Tang cuisine" has a unique style of "light and tender, beautiful and beautiful", and is a strange branch of Chinese food culture.
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