Sea rice stewed eggs
[Main ingredients and accessories] evaporated sea rice 15 g
15 g of sake
Sesame seeds 15 g
Eggs 300 g
Wet starch 50 g
Sesame oil 10 g Cold chicken soup l00 g MSG 2 g
15 g of brine
Cooked lard 50 g
[Cooking Method] 1. Chop the sea rice into small pieces and put it in a large bowl, add the clarified sea rice water, wet starch, salt water, rice wine, monosodium glutamate, cold chicken soup and stir evenly. 2. Large spoon on the fire to heat, first add a hand spoon of oil to shake the spoon surface poured out, and then add oil to pour the adjusted egg juice into the spoon, use the hand spoon to stir-fry, and constantly pour into the cooked lard, see the egg juice set the pulp, use the method of turning the egg over, and then pour a small amount of cooked lard, sesame seeds, move the spoon to the low heat and simmer for about 10 minutes, move the stir-fry spoon to the high heat and turn the spoon over the fire, and put it into the dish.
[Process key] 1. The water in the egg should be added sufficiently to ensure that the egg is soft and tender.
2. Simmer over medium and medium heat, do not break the egg, pay attention to the large spoon technique, and keep the form intact.
[Flavor characteristics] "Sea rice stewed egg" is a traditional dish in Liaoning. This dish is made of sea rice and eggs as the main ingredients, using the technique of frying and stewing, the dish is golden in color, soft and fragrant, and it is best to drink and eat.
Oily crows
[Main ingredients and accessories] 1 bamboo shoot chicken
10 g shredded shallots
(net weight 500 g) sesame oil 10 g
10 g refined salt
Sugar 15 g
Soy sauce 20 g
Wet starch 30 g
2 g of peppercorns
MSG 3 g
Cinnamon 3 g
Large ingredients 3 g
10 g shredded ginger
[Cooking method] 1. Arrange the chicken, open the chest from the back, remove the internal organs, chop off the chicken mouth, claws, and wing tips, rub the chicken body with shao wine, sugar, fine salt, monosodium glutamate, peppercorns, large ingredients, cinnamon, etc., marinate for a while, steam the drawer and take it out, control the soup, and use starch to mix the chicken body.
2. Relax the oil, when it is 70% hot, put the chicken into the spoon and fry it, so that the skin is slightly hard, pour out the remaining oil, then put in the onion, ginger shredded pan, mix with soy sauce, sugar, monosodium glutamate, sesame oil and a little wet starch to marinate the juice, pour into the spoon, and put the spoon on the plate.
[Craft key] 1. The chicken should be steamed to a crisp, about 2 hours or so.
2. When frying, the oil temperature should be slightly higher, and the outer crust is yellow and crispy.
3. Cook quickly, do not stir, let the starch gelatinize, the juice bright.
[Flavor characteristics] "Oil Splash Chicken" is a traditional cuisine in Liaoning Province, using the bamboo shoot chicken of the year, using the frying cooking method, the dish is red and transparent, crispy and rotten, and the juice is delicious.
Fragrant chicken
[Main ingredients and accessories] Hen 500 g
Winter shoots 25 g
Fresh mushroom 25 g
Sesame oil 10 g
Vegetable oil 500 g
Soy sauce 30 g
10 g shallots
Ginger 10 g
〔Preparation Method〕
1. Arrange the white chicken, remove the internal organs and wash it, chop it into 2.5 cm, width 4.5 cm long pieces, and simmer with a little soy sauce and rice wine to taste. Winter shoots, fresh mushrooms cut into pieces. Cut the green onion and ginger into cubes.
2. Relax the oil with a large spoon and when it is 60% hot, put the chicken nuggets into the colander and fry them.
3. Leave a little bottom oil in the spoon, add shallots, ginger, rice wine, sugar, cinnamon, chicken nuggets, soup and ingredients, use low heat, move to the high heat when the soup is thick, use wet starch to outline, drizzle the oil out of the spoon and serve.
[Process key] 1. When using a medium-low heat, so that the raw materials are crispy and flavorful.
2. Naturally harvest the thick soup, which is better for the tiller.
[Flavor characteristics] "Fragrant chicken" is a traditional dish in Liaoning Province, using the tender hen of the year, using the technique of roasting,
The dish is red and white, crisp and boneless, fresh and mellow, and suitable for wine and rice.
Red braised crow
[Main ingredients and accessories] 1 pheasant
Soy sauce 25 g
Rice vinegar 15 g
10 g garlic
Pepper 3 g
Fresh soup 500 g
Carrots 250 g
[Cooking Method] 1. Peel, offal and plasma of the pheasant and chop it into rib pieces. Carrot cut hob pieces. Peel the fresh ginger and pat the pine. Cut the green onion into segments. Garlic cloves pat loose. 2. Blanch the pheasant nuggets with boiling water, remove them, and wash them again with cold water. Potted, simmered in green onion, ginger and soy sauce for about 10 minutes. 3. Put the cooked lard in the spoon, when it is 70% hot, pour in the simmered chicken nuggets, fry until the chicken nuggets have no soup, make a uniform popping sound, then add the carrot pieces to continue to fry for a while, color with soy sauce, add salt, rice vinegar, sugar, green onion, ginger, garlic, add fresh soup, boil over high heat, find a good salty mouth, move the slow heat to cover and simmer until crisp.
4. When 1/2 of the soup is left, turn the heat to collect the juice, use wet starch to outline, add pepper, sesame oil, MSG and turn the spoon, and plate it.
[Craft key] 1. Rapid fire, slow simmering, so that the chicken nuggets are crispy.
2. The finished product is bright red juice, salty and delicious.
[Flavor characteristics] "Red Braised Pheasant" is a famous dish in Heilongjiang Province. This dish is based on wild pheasant meat and is stewed
The method of cooking, the texture of the dish is crispy, the color is old and red, the taste is salty and fresh, slightly spicy, and the flavor is delicious.
Stir-fried chicken bracken
[Main ingredients and accessories] 200 g of chicken breast
Salted bracken 50 g
Winter shoots 50 g
Chicken broth 50 g
1 egg white
Peppercorn oil 5 g
Dry starch 20 g
[Cooking Method] 1. Cut the chicken breast into spatula slices and put it in a bowl, add dry starch, egg white, fine salt, and rice wine and mix well.
2。 Soak the bracken in water for 1 hour, desalt and wash, cut into cubes, wash repeatedly with warm water and soak in cool water.
3. Slice the winter shoots, blanch them in boiling water, and remove them from the water. Finely chop the green onion, ginger and garlic.
4. Add cooked lard to a stir-fry spoon, cook until it is 50% hot, add the chicken breast slices, use chopsticks to slip and slip through, pour into a colander to control the remaining oil.
5. Stir-fry spoon to keep the bottom oil hot, with green onion, ginger, garlic pot, when fragrant, put in the bracken diced, winter shoot slices slightly stir-fry, and then add the chicken breast meat slices stir-fry, pour in the chicken soup, add fine salt, monosodium glutamate, pepper oil, turn the spoon, until the soup is dry after the spoon is ready.
[Process key] 1. Chicken breast meat should be thin and uniform.
2. When the oil is slippery, the hot pan is cold and the oil is cold, and the slippery stops.
3. The taste is salty and fresh, focusing on light, highlighting the aroma of wild game.
[Flavor characteristics] 1. Pheasant is a pheasant, scientific name pheasant, the shape resembles a domestic chicken. Males are majestic and robust, with long tail feathers. The head is purple-green , the cheeks and eye area are red , the feathers on the forehead and base of the upper mouth are black , the ear feathers are black , and there are obvious white rings on the neck. It is covered with tan feathers, and there are purple, green, black, gray, red, chestnut, light yellow, white and other colors, which are extremely beautiful. It weighs approximately 1.25 to 1.75 kg. Female birds are not as bright as male birds, mostly reed feathers, not outstanding in color, small in body, generally 0.75 to 1.25 kg. Before and after the snow is the fattening period of the pheasant, the best cooking.
2. The original plant of spinach is the seedling stage of the fern family Anchovy fern, the unextended young stems and leaves, which are distributed in the three northeastern provinces, and the early spring is the collection period.
3. "Stir-fried chicken bracken" is a local flavor dish in Heilongjiang Province. The main ingredients are made of pheasant breast meat and wild bracken, which are cooked using the technique of stir-frying, and the meat and vegetarian dishes are suitable for the dishes, fresh and salty, and the wine and rice are suitable.
Half chicken in the cooking sand
[Main ingredients and accessories] 1 sand half chicken
Cooked lard 500 g
10 g shallots l egg l shredded ginger 10 g
Flour 50 g
Shredded garlic. 5 g
Refined salt 5 g
MSG 2 g
Soy sauce 15 g
10 g rice vinegar
[Cooking Method] 1. Peel off the sand and half chicken, remove the mole and internal organs, wash off the dirty blood, chop into about 1 cm wide, 3 cm long pieces and put them in a bowl, add soy sauce and fine salt and simmer for half a day. 2. Put the stir-fry spoon on the high heat, heat and wipe it clean, put 500 grams of cooked lard, when it is 70% hot, quickly simmer the sand half chicken nuggets and eggs to catch it well, sprinkle dry flour, put the oil spoon and fry it into a reddish yellow, when the outside is burnt and tender, pour the colander to control the remaining oil.
3. Mix a small bowl with rice vinegar, monosodium glutamate, soy sauce and rice wine into a red sauce and set aside.
4. Add the original spoon to the bottom oil, add the green onion, ginger and garlic, then pour in the sand half a chicken nugget, together with the mixed juice, cook, and add sesame oil to the plate.
[Process key] 1. High heat oil, quickly fry yellow.
2. The soup should not be too much, hug the main ingredient.
[Flavor characteristics] 1. Sand half chicken looks like a pigeon, the beak is short and slightly curved, the upper body is sand brown, and there are black stripes, the body length is about 40 cm, weighing about 20 grams, so it is called sand half chicken. Meat can be medicated, ganping is non-toxic, tonifying the qi, warming the stomach and spleen, can be used for cold diarrhea, qi deficiency and prolapse, women's collapse and leakage and other symptoms.
2. "Qing cooking sand half chicken" is a traditional dish in Northeast China, the main ingredient is sand half chicken, using cooking techniques, the meat is tender, yellow and red, fresh and salty, refreshing and delicious.
Duck-legged monkey head mushroom
[Main ingredients and accessories] water hair monkey head mushroom 250 g
10 duck legs
Cooked sesame seeds 10 g
Chicken broth 250 g
Fine salt 15 g
Cooked chicken fat 20 g
Shao liquor 15 g [restraint method] 1. Wash the monkey head mushroom, control the water, cut the spatula into slices, put the hair down in a large bowl, add refined salt, monosodium glutamate, Shao wine, green onion, ginger, garlic, add chicken soup, spread and steam until crispy, out of the exhibition control clean soup, take out the green onion and ginger, buckle into the middle of the dish, pour in the white juice, drizzle with cooked chicken fat.
2, wash the duck legs and put them in the basin, add salt, sugar and rice wine to marinate. Put cooked lard in the spoon, when it is 70% hot, fry the duck legs until golden brown, put them in a casserole, add chicken broth, add salt and MONOS glutamate and stew until crispy, take out the sesame seeds, and place them around the monkey's head mushroom.
[Process key] 1. Monkey head mushroom should be thin.
2. The yard bowl should be in the shape of a monkey's head.
3. The duck thighs must be stewed until crispy.
[Flavor characteristics] 1. Fruiting body of monkey head of the monkey head mushroom family of dental mushrooms. In folklore, lion's head mushrooms are all born to each other. That is to say, if one is found, there must be another one. It is generally produced on the opposite two mountain tips, so it is called "face mushroom" and "Mandarin duck mushroom".
2. Monkey head mushroom is a precious medicine. According to the "Chinese Medicinal Fungi", the lion's head mushroom is "flat in nature, sweet in taste, able to benefit the five viscera, aid digestion, nourishment, and fight cancer." "
3. "Duck leg monkey head mushroom" is a famous dish in Heilongjiang Province, using monkey head mushroom and duck leg as the main ingredients, using steaming, grilling and stewing methods. It is characterized by "the mushroom of the monkey head is fresh and tender, and the duck leg is crisp and mellow".
Crispy pheasant meets
[Main ingredients and accessories] sand half chicken l50 g ham slices 20 g
Pork fat 30 g
Oyster sauce 15 g
50 g prawns
Sesame oil 15 g
Quail meat 125 g
30 g of sake
Salted cucumber fragrant 100 g
Large red pine nut kernels 100 g
15 g chopped green onion
Egg whites 50 g
15 g minced ginger
Eggs 150 g
Bread crumbs 50 g
20 g coriander leaves
Pepper 10 g
12 sheets of cellophane
Soybean oil 1000 g
4 red cherries
[Cooking Method] 1. Remove the white tendon slices of the sand and half chicken into a thin spatula, put it in a bowl and add shaojiu, oyster sauce, sesame oil, minced onion and ginger, pepper, monosodium glutamate, fine salt and mix well, then divide into 12 parts, wrap it in cellophane to form a rectangle.
2. Remove the white tendons from the quail meat, add the pork fat and smash it into a puree, put it in a bowl and add chopped onion and ginger, a little chicken broth, egg whites, wet starch, fine salt, and MSG and stir well. Soak the pine nuts in boiling water for 5 minutes, remove the skin, then squeeze the stirred mud into 12 balls and glue the pine nuts to make a "pine tower" shape for later.
3. After soaking the salted cucumber incense with cool water to make it salty, squeeze out the water and cut it into 3 cm long segments, put it in a bowl, smash the prawn meat together with the pork fat into a puree, mix it into a thinner paste, add cucumber flavor, salt, monosodium glutamate, rice wine, pepper oil and evenly. Spread the egg into a thin egg skin, then cut the egg skin in half, put the mixed mud and roll it into a whisker shape, seal the mouth and stick to the flour, drag the egg liquid, and stick the bread crumbs for use.
4. Stir-fry spoon on the high heat, put in the clear oil, when burning 60% of the heat, the cucumber incense made of cucumber incense in the oil, fried into golden brown fishing out, diagonally cut into 12 segments, sharp corners facing the outside of the inner and outer circles, four corners opposite, each group of 3 pieces. Fry the made "pine tower" under a spoon and remove it, and place it on a plate spaced apart. Half chicken wrapped in paper sand is fried in warm oil, then removed and placed in the middle of the plate.
[Process key] 1. Paper-wrapped sand half chicken should master the oil temperature in the frying process.
2. When "frying the pine tower", the pine nuts should be pressed solidly to avoid threshing when frying.
3. Cucumber scented seeds, first patted on starch, then dragged egg liquid, and finally glued to the bread crumbs, for patting tightly.
[Flavor characteristics] 1. Changbai Mountain Treasure Feast is a famous banquet of Jilin Province, which combines the essence of Rare Wild Game of Changbai Mountain and the precious tonic herbs as a table, consisting of 1 cold-spelled large flower pendulum, 8 delicious dishes, 8 hot dishes, l soup, 2 dim sum, 1 dish of suitable fresh fruit. As early as October 1981, when the Jilin Provincial Culinary Technology Performance Troupe went to Hong Kong to perform, the "Changbai Mountain Treasure Banquet" became famous in one fell swoop, and more than 20 newspapers competed to report it, praising it as "here is a great combination of food culture", "the combination of supplements and cuisine", "excellent cooking skills, scientific food". In October 1985, the Jilin Provincial Culinary Troupe went to Philadelphia, USA, to perform, and the Changbai Mountain Treasure Banquet was once again favored. Nowadays, the "Changbai Mountain Treasure Feast" has been fragrant and floating all over the world, and it is well-known in five continents. It makes Chinese and foreign guests enjoy the blessings of mouth and become a famous banquet at home and abroad.
2. "Crispy Pheasant Meet" is one of the eight hot dishes in the feast. The main ingredients are made of changzishan specialty sand half chicken, quail, cucumber incense, public pine nut kernels, using paper wrapped fried, crispy fried. The technique of rolling and frying is complete. The dishes are beautifully shaped, golden in color, fragrant and crispy and delicious.
Palace Dragon Wine
[Main ingredients and accessories] Flying dragon 3 pieces
2 eggs
Mushroom 25 g
MONOS GLUG 5 g Premium Clear Broth l000 g Starch 30 g
1. Soak the dragon's dried dragon in water for 1 to 2 hours, then cut into thin slices and put them in a bowl, add egg whites and a little powder to sizing, and let people boil in boiling water to fish out.
2, cut the winter shoots and mushrooms into slices and remove them with boiling water.
3. Put the wyvern slices, winter shoot slices, and mushroom slices in the pot of wine at the same time, add high-grade clear soup and various condiments, and find a good taste.
4. After the wine pot is lit, it is served on the table and is made by the guests.
[Process key] 1. The Wyvern piece should be thin and uniform, neat and uniform.
2. Boil the pot under water, then boil and fish out, the meat slices are soft and sticky.
3. After the wine pot is lit, it is served in a warm atmosphere.
[Flavor characteristics] This dish uses flying dragon as the main ingredient, the flying dragon breast meat is tender and white, changed into a knife into slices, and accompanied by several vegetarian ingredients, made with the remaining method. The combination of meat and vegetarian vegetables in the dish, the soup is as clear as crystal, the thickness is suitable, and the nutrition is rich. This dish is also made of palace wine pot as a vessel, which is delicious and elegant, and is most suitable for winter enjoyment.
Blockbuster
[Ingredients and accessories] 1 chicken 750 g
1000 g flour
2 lotus leaves
2 sheets of tin foil
10 g of white wine
[Cooking method] 1. Open the chicken from the abdomen, remove the internal organs, tidy up, use fine salt, sugar, monosodium glutamate, peppercorns, mix the flavor inside the belly of the chicken, and then wrap a layer of lotus leaves, and then wrap a layer of tin foil. 2. Stir the flour with water into a dough, roll out into a flatbread shape, then wrap the chicken in a dough cake and then repair it into a chicken shape, put it on a baking pan, and send it to the oven to bake to maturity. When served, cut it with a knife.
[Process key] 1. Adjust the upper and lower temperatures of the oven.
2. Master the time when baking, about two hours or so, too long or too short will affect the quality.
[Flavor characteristics] 1. The king of the Zhou Dynasty gave a banquet to his courtiers and guests, to play music for entertainment, singing the "Deer Ming Chapter" in the "Poetry Classic, Xiao Ya", which was later called "Deer Ming Feast". In order to inherit and carry forward the culinary culture of the motherland, the chefs of Shenyang Lu Wu Chun Hotel, in line with the principle of "using the ancient for the present, pushing out the old and bringing out the new", have studied and created a unique "Deer Singing Feast". The ingredients for the deer feast include bird's nest, shark fin, shrimp, yuan fish, abalone, squid, crab and other seafood, as well as deer antler velvet, deer tail, monkey head mushroom and other mountain treasures, as well as asparagus, tofu, rape, winter melon and other vegetarian foods. The composition of the table is reasonable, not only paying attention to the color, aroma and taste of the dishes. Shape, and pay attention to the combination of nutrients, mainly high-quality protein, and rich in several other major nutrients, making it scientific and complete. It's both a feast and a good fit. The taste of the dishes is mainly salty and light, and it has the characteristics of crisp and mellow aroma, and the dishes are multi-flavored and layered. The whole table has sound, color, scenery and emotion, which not only takes into account the overall shape, but also facilitates the sharing of meals. The name of each dish and the dish are appropriate to the image, melting knowledge, beauty, and food for a furnace, so that the climax of the whole feast is repeated, and the aftertaste is endless.
"Deer Ming Feast" is a local flavor banquet in Shenyang, consisting of 1 plate of scenery, 4 dried fruits, 4 honey fruits, 1 cold flower pendulum and 8 flavor plates, 10 hot dishes, 3 dim sums, and 4 fresh fruits. 2. This dish is one of the ten hot dishes of the "Deer Ming Feast", using the tender chicken of the year as the main ingredient, wrapped with lotus leaves, wrapped in dough on the outside, repaired into a chicken shape, grilled and matured when cut on the table, you can hear a sound, the lotus fragrance overflows, so it is a blockbuster. The finished product is tender and crispy, delicious and delicious.
Tianchi goldfish pot
[Main ingredients and accessories] Wyvern l only 1 tomato
Sea cucumber 200 g
200 g shrimp
MONOSodium glutamate 5 g Leaf herb l00 g Pepper water 10 g
100 g minced pork fat lean meat
10 g chopped green onions
10 rape hearts
10 g minced ginger
Flour 150 g
15 g parsley
Wyvern soup 2000 g
Carrots 15 g
[Cooking Method] 1. Blanch the flour in boiling water and knead into a ball. Chop the shrimp, take a small amount of sea cucumber, leaf white mushroom minced, and then mix the minced pork fat and lean meat, add green onion, ginger, salt, monosodium glutamate, pepper water and mix well into the filling. 2. Knead the dough into strips, roll out into a round skin with a small dose, fill each skin with an appropriate amount of filling, make a goldfish raw blank, make a goldfish eye with carrots, and stick to the head of the "goldfish". 3. Slice the dragon breast meat. Sea cucumber cut in half. Wash the leaves of white mushrooms, shrimp and rapeseed hearts. Brush the pot, pour in the hanging Wyvern soup, light the alcohol and bring to a boil, add sea cucumber, leaf mushroom, shrimp, rape hearts and fine salt. MsG boiled, skimmed the foam, and then put the people goldfish raw blank, put the lotus flowers carved with tomatoes in the middle, and after the soup opened the "goldfish" floating, sprinkled with coriander stalks.
[Craft key] "Goldfish" shape should be realistic, diligent practice.
[Flavor characteristics] 1. Jilin Noodle Banquet is a famous banquet in Jilin Province, which consists of a cold flower pendulum, six shaped plates, eight large dishes, one soup dish, and two dim sum. Flour and grains are the main ingredients, a variety of seafood, mountain vegetables, poultry eggs as accessories, and the noodle making technology is combined with the cooking method of the dish. The finished product is also a dish, a dish in the order, a little in the dish, unique, the style is different. This dish skillfully combines flour, grains and mountain treasures and seafood flavors in terms of raw materials, and the meat and vegetarian raw materials complement each other; in terms of techniques, the steaming, frying, roasting, frying, and boiling of the white case application are combined with the burning, boiling, grilling, cooking, brewing, and stewing techniques of the red case; in terms of shape, it is more important than the image is realistic, and some can even reach the degree of false and real, increase the interest, and give people a beautiful enjoyment; in terms of taste, light and rich, one dish and one taste, delicious; in texture, there are both fresh and tender Crispy delicacies, but also crisp and burnt famous dishes; in terms of nutrition, low fat, high egg self, a variety of vitamins are complete, and easy to absorb, strengthen the body.
2. "Tianchi Goldfish Pot" is a soup dish for this feast, using flying dragon hanging soup, so that the soup is clear and delicious. It also uses white case pinching and bag technique to make "goldfish". When the wine pot is lit, the soup is sparkling like a blue wave, the goldfish swims, and the whole shape is like a goldfish playing lotus, beautiful and moving, and full of fun. He won the Silver Medal at the 2nd National Culinary Technology Competition.
Wind chicken
[Main ingredients and accessories] 1 live chicken 750 g
Fennel 5 g
20 g chopped shallots
Ginger slices 10 g clear soup l00 g
[Cooking method] 1. After the knife bleeds in the throat of the chicken, lift the chicken leg upside down, let it drain the remaining blood, do not hair, open a 6 cm straight mouth under the chicken wings or under the abdomen and anus, pull out all the internal organs and clamor, and cut off the anus. In order to prevent spoilage, the lung lobes and soft and hard throat tubes should be dug out, and the abdominal chamber should be wiped clean, while taking care not to get the feathers wet and dirty.
2. Put the coarse salt, peppercorns, fennel in the stir-fry spoon, fry until it changes color, pour on the case and crush it, let it cool, take advantage of the fact that the freshly slaughtered chicken is not cold, put it into the abdominal cavity from the knife edge, and then use two fingers to reach in, spread the seasoning around the inner chamber of the chicken, and fill the neck knife with a little pepper salt from the neck knife. After all wiped, insert the chicken head into the knife edge under the wings, and then close the two wings and feet together, in front of the knife edge, tie the wings and legs tightly with hemp rope, hang them to the cool place to dry, and generally take them out and eat after a month of armpit penetration.
3. Remove the wind chicken, untie the rope, pluck the chicken feathers, and burn the remaining fine hairs with fire, but do not burn the chicken skin. Then soak in warm water, shave off the dirt and wash it, cut it from the back of the back, put it in the sea bowl with green onion and ginger slices, steam the clear soup basket, take out the chicken bones, let it cool, cut into strips and plate, drizzle with sesame oil and serve.
4. The wind chicken can also be soaked in cold water first, and then put in the pot of cold water, boiled over high heat, simmered slowly, and then brought down the pot, so that it slowly cooled, fished out the bone, cut into strips and plated, drizzled with pepper oil.
〔Process Key〕
1. Make wind chicken, do not feed 12 to 24 hours before slaughter, only water. Chickens slaughtered after stopping eating have clean bleeding and tender flesh.
2. It is best to use the chicks of the year to make wind chickens, especially the fat chickens after castration.
3. When the chicken is drying, it should be hung in a cool place without direct sunlight and ventilation. Pay attention to the knife edge facing upwards to prevent brine leakage and make the wind chicken old.
4. Wind chicken can also be stewed with meat, full of fresh flavor, thick and pure taste.
[Flavor characteristics] Wind chicken, also known as air-dried chicken, will be slaughtered chicken, do not fade, seasoning after air drying, half a month after can be eaten.
Wind chicken is generally prepared before and after the light snow and eaten during the Spring Festival. As the saying goes: "The chicken does not look at the lamp." That is, after the fifteenth day of the first month, the weather is warmer, and the wind chicken is easy to deteriorate at this time, so it must be eaten before this. After being made, the chicken is tender and delicious, and it is a unique winter cuisine in the northeast region.
Fried bells
[Main ingredients and accessories] Iron finches head 250 g
Starch 75 g
Salt 2 g
Ginger juice 10 g
10 g cooking wine
Oil 1000 g
Pepper salt 20 g
[Cooking Method] 1. Chop off the iron sparrow, cut off the finches, wash and control the dry water, put them in a small basin, add salt, cooking wine, ginger juice and marinate for 15 minutes, hang the egg powder paste. 2. Stir-fry spoon with oil, burn 60% or 70% hot, twist the sticky egg powder paste of the finch head under the spoon, use chopsticks to open the sticky finches, and flip at any time, keep the 50% or 60% hot oil temperature, fry the finches through the golden color, fish out the control of the net oil into a flat plate, and serve with pepper salt.
[Process key] Pay attention to the heat, the oil temperature is too high, the outer paste is raw.
[Flavor characteristics] 1. The main ingredient of the fried bell is the head of the iron sparrow, which is a winter nourishing food, and its head is particularly precious.
It contains inorganic salts such as calcium and phosphorus. It is effective in the prevention and treatment of senile cerebral softening and senile osteoporosis and neurasthenia. Finch brain tonic kidney aphrodisiac, treatment of impotence premature ejaculation, sperm slip sperm, more effective.
2. The fried bell is golden brown, the new pot squeaks, slightly cool to eat, chewed in the mouth, crispy and sound, hence the name. Served with salt and pepper, salty and delicious, with a unique flavor. This dish should use more than 40 iron finches per serving, and make more banquet side dishes, not only selling.
Scum
[Main ingredients and accessories] Iron finch body l000 g Cabbage heart 500 g
Shallot white 200 g
10 g minced garlic
80 g cooking wine
Ginger juice 30 g
Soy sauce 50 g
Vinegar 30 g
Salt 5 g
MSG 5 g
Wet starch 80 g
Dry starch 50 g
Oil 1500 g
Concentrated peppercorn oil 50 g
[Cooking method] 1. Adjust the processed clean finch body in two sections, pat it flat with a knife, beat the pattern knife, chop it into a cube the size of a soybean grain, put it into the basin and add cooking wine, ginger juice each knife, 2 grams of salt, stir hard, add a little water, add starch on the good syrup.
2. Cut the cabbage heart into 0.5 cm size elephant eye slices, cut the green onion white and cut into striped shallots.
3. Stir-fry spoon and add oil to 50% or 60% heat, add the cabbage hearts, "flush" with hot oil, and fish out the control oil. Then heat it to 60% heat and grease the slurry of the scum, then fry it slightly in hot oil for a while to remove the net oil.
4. Add the bottom oil to the spoon, add the ginger and garlic into the pot, cook the cooking wine, add half a spoonful of water, after opening, add the mustard, add the cabbage, shredded green onion. Whiskers, drizzle in peppercorn oil and serve in a large fish dish.
[Craft key] Scum can be eaten cold or hot, which can be used as a table dish for high-end banquets, as well as a kind of mid-range assortment, and can also be used as an ordinary wine.
[Flavor characteristics] Iron finches into the dish, the whole body can be cooked. This dish is less oily and bright, the taste is salty and fresh, slightly sweet and sour, and the outside is burnt
Reinen.
Braise yellow cabbage
[Ingredients and accessories] Egg yolk 5 g
1 egg white
Chicken broth 200 g
Cooking wine 5 g
Cooked minced ham 5 g
Salt 3 g
Large oil 100 g
Pure mung bean flour 20 g
[Cooking Method] 1. Put the egg yolk and egg white in a bowl, add chicken soup, salt, monosodium glutamate, cooking wine, and mung bean powder and stir well.
2. Fry the spoon to enlarge the oil 70 grams, burn to 50% heat, pour the egg liquid that is stirred evenly into the spoon, slowly stir with the hand spoon, and push and stir in one direction. Then pour 50 grams of large oil into the spoon three times, stir the egg while putting the oil, and constantly stir-fry, when the aroma is stir-fried, turn the spoon several times, put the soup dish, sprinkle the ham.
[Process key] 1. The proportion of various ingredients should be accurate, otherwise it will affect the quality.
2. When pushing scrambled eggs, it should be done in a slow and then fast method. During the stir-frying process, it is necessary to constantly turn upside down so that the raw materials are heated evenly.
[Flavor characteristics] 1. Eggs contain a variety of amino acids necessary for the human body, similar to the composition of human protein, and are called complete protein by nutritionists. The largest egg weighs 340.2 grams, with 9 yolks in one egg and 37 eggs in 1 day. The egg is a treasure, the eggshell people feed, the egg film is known as "Phoenix Dress", is a valuable Chinese herbal medicine, treating sore throat miracle effect. Egg yolks and egg whites can be made into thousands of dishes.
2. Boiled yellow cabbage, in the northeast family will do, large and small restaurants must be, into the dish dark golden, soft and delicious, the most suitable for young and old. Chinese famous dish Songliao flavor plants
Crispy bracken rolls
[Main ingredients and accessories] vegetable l00 g refined salt 5 g
Chicken breast 20 g
20 g shrimp
Peppercorn oil 2 g
Fresh mushroom 20 g
Sesame oil 5 g
Bread crumbs 150 g
3 g shallots
4 eggs
Ginger 3 g
Wet starch 25 g
Soybean oil 50 g
[Cooking Method] 1. Soak the bracken to remove the salty taste and cut the top knife into small pieces. Chicken breast and shrimp minced. Fresh mushrooms cut into 0.3 cm cubes. Place the above cloves and powders in a bowl and add fine salt. Mix MSG, minced green onion and ginger, pepper oil and sesame oil into the filling.
2. Plant the eggs in a bowl, add wet starch and stir in a spoon, spread out into 15 small egg skins with a spoon, and leave the remaining chicken eggs for use.
3. Cut the egg crust in half from the middle and roll it into 5 cm long and 2 cm thick rolls. After gluing the flour, glue the eggs left in the skin and stick the residue to use.
4. Put oil in the spoon, when the oil is 50% hot, roll down the spoon, fry it until golden brown and cook it thoroughly, fish out the control oil, and the yard plate is ready.
(Process key] 1. All kinds should not be too large, too large is not conducive to rolling.
2. It should be rolled tightly, and the mouth should be glued with powder paste.
3. The oil temperature should not be high, and if it is high, it will be fried.
(Flavor characteristics) 1. Bracken is commonly known as dragon head dish, known as auspicious vegetable in ancient times, is a wild herb, the rhizome is thick, fat, the petiole is erect 30 to 60 cm long, slightly gray-brown, growing on the wet and fertile muddy deep sunny slopes in the mountains. In spring, young leaves are picked and eaten when they are curled. Bracken is known as the "King of Mountain Vegetables". Legend has it that there was a former prime minister who was from Shexian County, and one of his townspeople, living in poverty, picked some bracken in the spring and dried it, carried it to Beijing, and asked the prime minister for loan. The Prime Minister asked: What kind of local products have been brought? The villagers replied: Only dozens of pounds of dried fern were picked by themselves. The prime minister told him to cook it in the kitchen tomorrow. The next day, I called a banquet for my colleagues and said that I had not eaten the "king of mountain vegetables" in my hometown, bracken, in Beijing for decades, and today the villagers brought a little dish and tasted it together. Guests usually eat mountain treasures and seafood, but have never eaten this dish, and they feel different after eating and have a unique flavor. The next day, the prime minister instructed the villagers to sell the bracken to the neighbors, and wrote "King of Mountain Vegetables" bracken, five or two silver and one pound. The subordinates who had tasted bracken in the prime minister's mansion heard that there were bracken for sale on the street and instructed their subordinates to buy it. It was sold out in an instant, and the villagers got silver and returned home to make a living. Since then, the "king of mountain vegetables", bracken, has been famous all over the world. 2. Bracken has a high nutritional value, containing 86 grams of water and 1.6 grams of protein per 100 grams. Cellulose 1.3 g, Fat 0.4 g, Carbohydrates 10 g, Ash 0.4 g, Calcium 4 mg, Iron 6.7 mg, Carrot 1.68 g, Ascorbic Acid 35 mg. Each 100 grams of cane produces 50 kcal of heat. The "Compendium of Materia Medica" records that "concealment", smooth and non-toxic, deheheating, diurethrism, thinning, deficiency of the five internal organs, sweet and cold taste, with calming and calming, clearing heat and detoxification, activating blood and reducing swelling, strengthening the spleen and stomach, rheumatism and other medicinal value. 3. The outer skin of this dish is crispy, the color is golden, the filling is fresh and fragrant, and the thickness and length are equal.
Grill three fresh weeds
[Ingredients and accessories] Weeds l50 g Sugar 0.5 g
Sake 1.5 g
10 g cooked chicken
10 g of water hair sea rice
Ham 5 g
3 g minced ginger
10 g winter shoots
Wet starch 1.5 g
Rape hearts 10 g
Chicken broth 150 g
Refined salt 1 g
Soybean oil 15 g
MSG 1 g
10 g soy sauce
[Cooking method] 1, wash the rapeseed, blanch it with water and let it cool.
2. Shredded ham, winter shoots, rapeseed, fresh mushrooms and cooked chicken. 3, spoon put soybean oil, with green onion, ginger did not grab the pot, out of the aroma, add soy sauce, shao chicken soup, sugar, fine salt, and then add ham, winter shoots, and finally put in the main ingredients, with the high heat for about 5 minutes after cooking thoroughly, and then put rape, MONOS glutamate slightly burned, with wet starch hook, drizzled with clear oil spoon is ready.
1. It is best to use the sprouts of young vegetables in April and May, and the sprouts of young vegetables out of the ground for about 5 days.
2. Onion and ginger are simmered in warm oil, not stir-fried paste.
3. The hook can not be too thick, wrap the raw materials.
[Flavor characteristics] 1. Wei cai belongs to the Wei family, the scientific name is "chai mushroom", "cinnamon purple mushroom", also known as nest vegetable in ancient times. It is a perennial antler. It is regarded as a "mountain treasure". There are two kinds of females and males, the females are edible, and the males are used for breeding. The "Materia Medica" records that "the leaves grow from the underground stems, about one meter high, and are divided into two pinnate compound leaves, the leaflets are long and ovate, the head is blunt, the base is wedge-shaped, and the edges are slightly serrated." The leaves grow in the sacs, and the leaflets are finer and browner. "
2. Wei cai is rich in carbohydrates, vitamins, proteins and fats, rhizome contains starch content of about 7.78%, soluble sugar content of about 6.12%, its roots can relieve heat, diuresis, cure abdominal pain.
3. This dish is colorful, salty and fragrant, rarely juiced, crisp and soft and tender.
Emerald thorny tender dish
[Main ingredients and accessories] 150 g of sprouts
Refined salt 2 g
Chicken breast 100 g
MONOSodium glutamate 1.5 g
2 egg whites
Lard 30 g
Pork fat 25 g
10 g of sake
Pepper water 10 g
Wet starch 10 g
[Cooking method] 1. Smash the chicken breast and pork fat meat together into a puree, add chicken broth, salt, monosodium glutamate, egg whites, stir into a thin paste, peel off the outer coat of the thorny sprouts and put them in boiling water to rinse with cool water, and dip the water with a cloth. Shred the green onion and minced the ginger.
2. Put water in the spoon, move to the low heat when the water boils, stick the thorny sprouts on the chicken puree one by one, and fish out the control water.
3. Put another oil spoon, bottom oil, hot onion and ginger, add chicken soup and seasoning, add emerald thorny sprouts, use wet starch to outline, drizzle sesame oil out of the spoon and put on the plate.
[Process key] 1. Chicken breast sliced, shredded, minced, smashed mud.
2. When the chicken puree is mixed, it must be stirred vigorously, otherwise it will not form.
3. Use 90 °C to boil the vegetable leaves full of chicken puree, fish out after entering the water, so that it is not easy to disperse.
4. Thorny buds with late spring and early summer buds, missed timing is old and can not be used.
[Flavor characteristics] 1.Thorny young vegetables are also known as thorny old vegetables, thorny dragon vegetables, thorny vegetables, belonging to the Pentagram family perennial woody plants. per
When the snow melts in the early spring, it emits a refreshing fragrance. With its unique flavor, it is loved by the majority of gourmets.
2, this dish has green in the white, shaped like emerald, the oil is bright and bright, fresh and salty and delicious.
Bone stewed frozen tofu
[Main ingredients and accessories] tender tofu 2 pieces
2 pieces of ginger
Pork bones 1000 g
20 peppercorns
2 green onions
1 large ingredient
150 g of pickled vegetables
1. Control the water of the tender tofu first, then cut into 4 cm square pieces, place on a clean board, and freeze in a cold place to set aside.
2. Wash the pork bones, chop them into large pieces, put them in a pot, add cold water, and then put the people onion and ginger pieces, peppercorns, and large ingredients, after boiling, skim off the foam, move the heat to cook for about 2 hours, see that the meat on the bones is cooked, take out the onion and ginger pieces, peppercorns and large ingredients, put people frozen tofu, and then put in the chopped vegetable shreds, boil and put fine salt, monosodium glutamate, adjust the taste. Then simmer for a while.
[Process key] 1. Frozen tofu should not be stained with dirty soil.
2. The soup of boiling bones should not be filled with too much, and the flavor should be light.
[Flavor characteristics] Tofu crisp soft, pickled vegetables sour and salty, soup and vegetables in one, the next rice is the most suitable.
White pickpocket monkey head
[Main ingredient accessories] Monkey head mushroom 200 g
Magnolia slices 1 piece
Egg whites 2 hearts l stalks 25 g starch
Lard 150 g
2 g green onion 1/2 stalk Refined salt 4 g Ginger l chunk Cooking wine 10 g
Broth 100 g ham l slices milk 100 g
1 slice of shiitake mushrooms
[Cooking Method] 1. Remove the monkey head hair and remove it with boiling water, fish it out of the bowl, mix it with the broth and steam it for 30 minutes, squeeze the water dry under the basket, pour the egg white and starch and the paste into the monkey head and stir well. Place in a saucer and steam for 10 minutes, then set aside.
2. Cut the accessories into large willow leaves. Blanch the cabbage with boiling water and set aside.
3. Wash the pot mat with lye water, put the ingredients in the mat and put the green onion and ginger pieces for later.
4. Put the stir-fry spoon on the fire, put the lard to 40% heat, pour in the milk, then mix it with the broth and stir well, put the pot pad into the pot, mix the seasonings to find a good taste, move to the low heat, grill for 20 minutes, use a colander to lift out the pot pad, pick out the onion and ginger, buckle it on the plate, and put the heart of the dish on it. Add a little spice to the pot to find a good taste, evenly flow, and pour into the dish.
[Process key] 1. Raw materials should be stacked neatly, and when posing, first swing from them to form a saddle shape.
2. The monkey head hair should be picked clean and washed with sediment.
3. When grilling, keep shaking the spoon and drizzle a little oil.
[Flavor characteristics] 1. Monkey head, also known as lion's head fungus, hedgehog fungus, mountain volta. It was once known as one of the "Eight Treasures". some
Monkey head, sea cucumber and shark fin are listed as the "four famous dishes". It is a kind of Mandarin duck counterpart mushroom in the old forest of the deep mountains of the Xing'an Mountains, which is generally produced on two opposite hills. The mushroom body of the monkey's head is round, the size of a fist, the fungus cover has a cylindrical whisker, the whiskers are upward like monkey hair, and the root is slightly pointed like a mouth, resembling a head shape. It grows mostly in dry parts such as tulips, walnuts, birches and rotten woods in deep mountain old forests, and prefers low temperatures. Fresh is white, dry brown. If it is not processed in time after picking, it will deteriorate and rot. According to the "Imperial Fragrance Drifting Record", the people of the Qing Dynasty used monkey heads as treasures every year and sent them to the palace for the empress dowager to enjoy.
2. "Chinese Medicinal Fungi" records that the monkey head is flat and sweet, which is helpful for digestion. Beijing Food Research Institute analysis, l00 g
Dried monkey head contains 263 grams of protein, twice as tall as shiitake mushrooms, and contains 16 amino acids. According to modern medical research and clinical proof, drugs with monkey head as the main raw material have a significant effect on the treatment of stomach, duodenal ulcer, gastritis and so on. Moreover, the polysaccharide polypeptide contained in monkey head has an inhibitory effect on sarcoma S-180 and Ascites carcinoma of Ai's, especially after the use of monkey head polysaccharides in cancer patients, which enhances the anti-cancer effect.
3. This dish juice is rich and fresh, white and green, the taste is tender and soft, the juice is bright, and it is a treasure in the dish.
Golden kiwi
[Main ingredients and accessories] Water hair monkey head mushroom 300 g hen wings l only 10 hard-boiled eggs
1 chicken thigh
Chicken breast 200 g
Haimi 25 g
Pork fat 75 g
Sesame oil 5 g
Net shrimp meat 50 g
15 peppercorns
100 g of green persimmon peppers
Large ingredients 2 petals
Fine salt 3 g
Spring onion from 15 g
Net ginger 10 g
Peppercorn water 10 g Egg yolk peel Half sheet Shaojiu 20 g Water hair kelp half sheet Water hair sea cucumber 30 g
Broth 50 g
Pork fat lean minced meat filling 50 g
Net spinach 100 g
8 egg whites
Red food 0.1 g
Pork loin pork ribs 100 g
1. Put 5 egg whites in a bowl, put the spinach leaf juice, clear soup, salt, MSG and stir well, pour the plate, cover the bottom of the plate, and then steam it into an emerald cake.
2. Wash the monkey head mushroom twice with warm water, put it in a small basin, add peppercorns, large ingredients, green onions, ginger pieces, rice, chicken wings, chicken thighs, pork loin ribs, fine salt, monosodium glutamate, cooking wine, and steam the chicken and pork loin steak until it is crispy and then go out to cool.
3, chop the chicken breast and pork fat with a knife, smash it into a fine puree, put it in a bowl and add clear soup. Egg whites, fine salt, monosodium glutamate, pepper water, and rice wine are mixed well, piled into the shape of a monkey in the dish as the bottom, take out the monkey's head mushroom and cut it into a spatula blade, from the legs and tail upwards, and then code into the shape of the monkey, and make the two upper feet obvious, one on one side, one on the lower side, with chicken puree into the shape of the hand on the head, and then use the chicken mud to foam into the shape of the monkey's face, the egg yolk to make eye circles, and the kelp to make the eyeballs, nose and mouth.
4. Shell the hard-boiled egg, cut a small part diagonally at the bottom and dig out the yolk.
5. Cut the sea cucumber into small cubes, chop the shrimp meat into untouched meat and chicken puree into a bowl, add pepper water, shao wine, fine salt, monosodium glutamate, onion and ginger, chicken soup, sesame oil and mix well, smear each egg, use a knife to cut a small groove from the tip of the egg, smear a little red in the tip and groove of the egg, that is, form a peach, a word is placed in front of the monkey's bosom and under the mouth, so that the monkey's upper foot paw presses on the egg peach, the rest of the peach is placed around the monkey, the inside of the plate, the green pepper is made into a peach leaf shape, and two leaves are placed at the bottom of each peach , Steam for about 10 minutes, and exhibit when cooked.
6. Put the clear soup in the spoon, add refined salt and monosodium glutamate, and pour the water starch rice soup on the monkey head and egg peach when boiling.
[Process key] 1. Spinach leaves should be filtered with gauze.
2. When steaming the emerald cake, deflate the steam.
3. When modeling, the monkey's face, ears, etc. should be prominent.
[Flavor characteristics] 1. Golden monkey peach is based on the "Journey to the West" Monkey King secretly eat the queen mother Niangniang peach developed.
2. This dish is realistic, soft and mellow, fresh and delicious.
Smoked rotten skin
[Main ingredients and accessories] rotten skin l00 g refined salt 20 g
10 g peppercorns
Sesame oil 20 g
Sugar 60 g
[Cooking Method] 1. Soak the rotten skin with warm water, then remove, squeeze dry with clean gauze and set aside.
2. The peppercorns are soaked in chicken broth, then add MSG and salt and mix well.
3. Lay a layer of rotten skin, sprinkle a layer of adjusted pepper water, and lay six layers as usual. Then fold into a 6 cm wide, 24 cm long rectangle, place in a flat porcelain basin, put into a steaming exhibition, steam for 40 minutes and take it out.
4. Put the pot on the fire, sprinkle with sugar, put a bamboo basket on it, put the steamed rotten skin on the castor, then cover the pot with a lid, heat until yellow smoke, remove the smoking pot from the fire, and then simmer for 10 minutes, you can take it out, smear it with sesame oil, change the knife to the plate and serve it.
[Process key] 1. The rotten skin must be soaked thoroughly, otherwise the taste is not good, affecting the taste.
2. When smoking, the time should not be too long, otherwise the color is too dark, affecting the appearance.
[Flavor characteristics] Rotten skin tender fragrance, salty and delicious, smoke flavor is strong.
Fragrant pine nuts
[Ingredients and accessories] Pine nuts 250 g Eggs l vegetable oil 500 g Flour l00 g Salt 7 g MONOS glutamate l pcs
Sugar 20 g
Sesame oil 50 g
Five-spice powder 15 g
[Cooking Method] 1. Pick out the peeled pine nuts and discard them, put them in the basin full, add eggs, monosodium glutamate,
Mix allspice powder, sesame oil, sugar and salt to set aside. 2. Add dry flour to the mixed pine nuts and shake the pot so that each pine nut appearance sticks to a layer of flour. Sprinkle a layer of water, and then as above, dip the pine nuts into flour like a rolling lantern, and wait until the pine nuts are twice as large as the original body.
3. Put the pot on the fire, inject vegetable oil and burn it until 40% heat, add the floured pine nuts, soak and fry for about 3 minutes, when it is golden brown, fish out the drainage oil, when the oil temperature rises to 60% heat, then add the pine nuts to fry, you can start the pan and drain the oil, and when it cools, you can put it on the plate.
[Process key] 1. Pine nuts must be applied to the granule saturation, otherwise it will affect the quality.
2. When sticking to the flour, it must be evenly glued before it can be fried.
3. In the process of frying, the oil temperature must be mastered. The first time it is fried, the hard shell can be fished out, and the second time it is fried, it should be fried, but it cannot be fried.
[Flavor characteristics] 1. Golden color, sweet and crispy, five-spice overflowing, salty and moderate, for the wine of the best dish.
2. Pine trees are all over the northeast region, so the production of pine nuts is extremely high, and the chef cooks this cuisine according to local characteristics, which has a high nutritional value and is a health food suitable for all ages.
Fresh mushrooms of boiled bamboo
[Main ingredients and accessories] fresh mushroom 150 g curd bamboo l50 g winter shoots 30 g
30 g cucumber
Refined salt 6 g
Vegetable oil 20 g
[Cooking Method] 1. Wash the fresh mushrooms, squeeze out the water and cut into thin slices. Cut the water-haired bamboo into about 3 cm segments, and the winter shoots into elephant eye slices. Wash the cucumbers and cut into elephant eye slices and set aside. 2. Put the cut bamboo in boiling water, put it in cold water to cool, squeeze out the water and put it in a container for use.
3. Put the pot on the fire, heat the vegetable oil, add the peppercorns and fry the paste and produce the aroma. Remove the peppercorns and discard them, leaving the oil to be the required peppercorn oil.
4. Put the cut fresh mushrooms, winter shoots and cucumbers in a container filled with rotten bamboo, then add refined salt and monosodium glutamate, pour high-heat peppercorn oil to simmer, mix evenly and then put on a plate.
[Process key] 1. Cucumbers should be fresh and tender to highlight the fragrance. Fresh mushrooms should be extremely tender.
2. When the bamboo is boiled in water, the time should not be too long, the fishing should be too cold, and the water must be squeezed clean to facilitate the taste.
3. When brewing, use high-heat peppercorn oil to highlight the flavor of peppercorns.
[Flavor characteristics] Light color, refreshing and delicious, salty and delicious, tender and crisp, especially suitable for wine.
Braised melon strips of sea rice
[Main ingredients and accessories] cucumber 300 g
Refined salt 7 g
Haimi 30 g
Vegetable oil 10 g
1. Wash the cucumbers, cut into 1 cm squares, 3.5 cm long strips and set aside.
2. Place the cut melon strips in a container and add 3 grams
Salt brain 15 minutes, remove the water from the wrist and set aside. 3. Put the vegetable oil in the pot, heat the peppercorns, fry until the peppercorns are slightly mushy, remove the peppercorns and discard them, and set aside the oil.
4. Combine sea rice, monosodium glutamate, fine salt. Ginger shredded ginger is placed in a container filled with melon strips, poured into high-heat peppercorn oil, mixed evenly, and then plated for food.
[Process key] 1. Cucumber must be selected fresh and tender, otherwise it will affect the quality of the dish.
2. When cutting cucumber strips, the thickness and length should be even to ensure the beauty of the dish.
3. When marinating yellow claws, the marinating time should not be too long, and it is advisable to be crisp and tender and slightly salty. 4. When brewing, it is necessary to use high-temperature pepper sleeves to highlight its taste.
[Flavor characteristics] Turquoise color, fresh and refreshing, fresh and salty, strong pepper flavor, the most suitable for wine.
Smoked shrimp ham
[Main ingredients and accessories] rotten skin 2500 g
Fine salt 50 g
MSG 10 g
Soy sauce 500 g
50 g fresh ginger
Peppercorns 20 g
250 g cooking wine
Shrimp 250 g sawn not l00 g
[Cooking method] 1. Soak the tofu skin in a container, soak it well, take it out, drain and set aside.
2. Put the peppercorns in a bowl and soak in warm water. Wash the fresh ginger and mash it into a diced paste. Remove the peppercorns in the peppercorn water, put the ginger puree into the peppercorn water, soak, and then add soy sauce, monosodium glutamate, fine salt, and cooking wine to mix well and set aside.
3. Wash the shrimp from sediment and drain. Spread the rotten skin flat on the board. A layer of shrimp is smeared, sprinkled with a layer of condiments, and as usual, the knife layer is spread layer by layer, rolled into a cylindrical shape with a diameter of 6 cm long, and the well is wrapped in gauze on the outside and tightly wrapped with hemp rope.
4. Place the wrapped tofu rolls in a steamer and steam them in boiling water for 90 minutes, then remove the rope and gauze.
5. Put the smoking pot on the fire, put the saw on the bottom of the pot, 5 cm high from the sawdust, put on the grate, and steam
Place the curd roll on top of it, smoke for 15 minutes on high heat and remove, brush with a layer of sesame oil, and change it to a knife to slice when eating.
[Process key] 1. When soaking peppercorns, be sure to soak until there is a pepper flavor before it can be mixed with ginger puree, so as to highlight it
Unique flavor. 2. When rolling rotten skin, it must be rolled tightly, otherwise it is not easy to form, easy to scatter after cutting, and there is no ham shape.
3. When smoking, do not smoke for too long, otherwise the color is too dark, affecting the appearance.
[Flavor characteristics] 1. Beautiful color, refreshing and delicious, salty and umami, wine and rice are suitable.
2. This dish is a cold meal of imitation meat.
Crispy kelp
[Main ingredients and accessories] dried kelp 1500 g
Fatty pork 500 g
Vinegar 50 g Sugar l00 g Sesame oil 30 g
50 g garlic
Cooking wine 40 g Shallot l00 g Ginger slices l00 g Refined salt 50 g
[Cooking Method] 1. Put the kelp into a large basin, add boiling water to soak, when it rises to about 5 kg, rinse twice with water and set aside. Cut the green onion into sections, slice the ginger and peel the garlic and set aside. 2. Cut the fatty pork into 1 cm wide and 7 cm long strips. Spread the kelp on a board, place a strip of cut meat on top, and then roll the kelp into a 4 cm diameter roll. 3. Brush the pot clean, put the bottom of the pot with bamboo castor, roll the kelp on it, stack a layer of green onion, ginger slices, clean garlic, a total of 3 to 4 layers, the top layer covered with Cabbage Gang, and then sugar, monosodium glutamate, salt, soy sauce, cooking wine, vinegar, sesame oil into the pot. Then add soup according to the size of the pot, so that it is advisable to roll the kelp roll, then cover the pot tightly, put it on the fire and boil, then simmer on a low heat for about 6 hours, and when the soup is almost dry, even the pot is down, and then it can be taken out after it is cooled.
4. Before eating, cut the kelp roll into round slices of about 0.5 cm, put it on a plate, and eat it.
[Process key] 1. When kelp is issued, it should not be too large, otherwise it will not be soft.
2. The bottom of the pot must be cushioned with bamboo grates, otherwise the kelp roll is easy to paste the pot, affecting the quality.
3. When rolling kelp meat, be sure to roll it tightly, otherwise the fat meat is easy to separate from kelp.
[Flavor characteristics] Dark tan color, salty sweet and slightly sour taste, soft and delicious quality. This dish is suitable for both wine and rice.
Mix the dish
[Main ingredients and accessories] mung bean sprouts l00 g Chili oil 10 g
Vermicelli 100 g
Sesame oil 10 g
30 g leeks
10 g of lean shredded meat
Fungus 30 g
Spinach 30 g
Vegetable oil 50 g
MSG l g Garlic puree 15 g
Vinegar 15 g
[Cooking Method] 1. Pick and wash mung bean sprouts, yellow claws, leeks, spinach and fungus separately and set aside.
2. Cut the cucumber into strips, cut the spinach and leeks into 3.5 cm, and cut the vermicelli into 10 cm long pieces and set aside.
3. Cook the mung bean sprouts, spinach segments, leek segments and fungus separately with boiling water, fish out the cold, drain the water and put it in a container for use.
4. Put the pot on the fire, pour vegetable oil into the heat, sauté the shredded meat, put a little soy sauce and fry it.
5. Mix the cooked shredded meat with cucumber shreds, vermicelli and vegetable shreds together, then add salt, monosodium glutamate, vinegar, garlic paste, chili oil, sesame oil, mix and mix to plate and serve.
[Process key] 1. All kinds of silk should be thick and uniform, and vegetables should be suitable for seasonal vegetables.
2. When adding spices, highlight the garlic flavor and vinegar flavor.
[Flavor characteristics] Beautiful color, refreshing and sharp, sour and spicy mellow.
Three fresh cucumber flavors
[Main ingredients and accessories] cucumber flavor 500 g monosodium glutamate l g
20 g winter shoots
Peppercorn oil 10 g
Mushroom 20 g
6 g cooking wine
20 g rapeseed
1. Using the desalination method, soak the cucumber flavor in salt water for 3 hours, rinse with water 5 times, then drain the water, put it into a pot of boiling water, remove it and set aside. 2。 Slice the mushrooms, winter shoots, and rapeseed into slices, blanch them in boiling water, and let them cool with the cucumber fragrance.
3. Drain the cool cucumber aroma, mushrooms, winter shoots and rapeseed, put them in a container, add salt, monosodium glutamate, cooking wine, pepper oil, sesame oil and mix evenly, and put them on a plate to serve.
[Process key] The salt in the cucumber fragrance should be removed as much as possible, otherwise it is easy to be too salty and affect the taste.
[Flavor characteristics] crisp and tender and fragrant, refreshing and palatable, the most suitable for wine.
Drunken mountain
[Main ingredients and accessories] Mountain 500 grams Fenjiu l00 grams Refined salt 5 grams
Sugar 10 g
1. Cut the mountain fern into 3.5 cm long segments. Using the method of salt desalination, soak in salt water for 3 hours,
Then rinse 5 times with water and drain. 2. Put the pot on the high heat, add boiling water, put the mountain ruby into the pot, then fish out and put it in cool water to cool.
3. Pour the overly cold mountain rubies, pour them out of the water, put them in a container, add salt, monosodium glutamate, sugar, fenjiu, mix well, cover tightly, simmer for about 30 minutes, then take out and plate.
[Process key] 1. Be sure to try to get rid of the salt in the mountain, so that it should not be too salty.
2. Before mixing the taste, it is necessary to drain the water to make it easy to taste, and if there is water, it is not easy to taste.
3. After adding fenjiu, be sure to cover the lid, before the table, and then put it into the plate to maintain the aroma of the wine.
[Flavor characteristics] Turquoise color, rich wine aroma, fresh and delicious, the most suitable for wine.
Shiba bracken
[Main ingredients and accessories] Bracken 500 g
Peanut rice 50 g
Sesame seeds 50 g
1. Use the method of salt desalination, soak the bracken in brine for 3 hours, and then rinse it 5 times with water.
Cut into 3.5 cm pieces, put into a pot of boiling water, drain and let cool in cool water.
2. Stir-fry the peanut rice and sesame seeds separately, let it cool and press it into a thin noodle, add a little salt and MSG and mix evenly, that is, peanut sesame salt.
3. Drain the bracken, add the prepared peanut sesame salt, mix well and serve.
[Process key] 1. Be sure to take off the salt in the bracken as much as possible, otherwise it will cause the taste to be too salty.
2. Peanut rice, sesame seeds should be fried, cool before easy to press into noodles, otherwise it is not easy to press into noodles, easy to stick together.
[Flavor characteristics] Bracken is smooth and tender, and peanuts and sesame seeds are fragrant.
Roasted Eight Treasures Old Tofu
[Main ingredients and accessories] Tofu 500 g
25 g shiitake mushrooms
Rapeseed 25 g
Ham 25 g
Cooked chicken 50 g
10 g of sea rice
Water hair sea cucumber 25 g
Broth 250 g
1. Put the tofu on a plate, place it in the exhibition and steam it for 10 minutes to form a peak nest, that is, it becomes an old tofu. Then squeeze the water with water and cut into domino pieces. Soak the mushrooms in boiling water for 20 minutes, remove the roots and wash them, along with winter shoots, ham, cooked chicken, and sea cucumbers to oblique blades. Cut the rape heart into sections, dice the green onion and mince the ginger. 2. Put oil in the spoon, use green onion and ginger to simmer the pot, add soy sauce and add soup, add old tofu, winter shoots, winter mushrooms, ham, sea cucumber, chicken, sea cucumber, boil, add MONOSG, salt, pepper water, sugar, rice, rice, wet starch, rape, use wet starch to outline, drizzle sesame oil out of the spoon.
[Process key] 1. Choose to use tender tofu steaming, full of fire, steamed "old tofu" hole large crisp.
2. Because the old tofu sucks the juice, the sauce should be slightly wider.
[Flavor characteristics] "Roasted Babao Old Tofu" is a traditional flavor dish in Jilin Province, the main ingredient is tofu and several kinds of umami original
ingredients, made by boiling techniques. The dish is shaped like a sponge, with a ruddy color, salty and fragrant, and bright juice.
Crispy eggplant
[Main ingredients and accessories] Eggplant 500 g
Pork lean 50 g
Soybean oil 600 g
20 g garlic
10 g parsley
[Cooking Method] 1. Peel the eggplant and cut it into a cage-shaped pattern. The lean pork is chopped in the shape of long rice. Shred the green onion, ginger and garlic. Wash and cut the parsley into sections. 2. Put 600 grams of soybean oil in the spoon, put the eggplant into the spoon and fry it until brownish red, pour it into the colander, and control the remaining oil. 3. Spoon into the bottom oil, hot oil into the meat and rice sautéed, add shredded green onion and ginger, then add chicken broth, soy sauce, rice vinegar, sugar, salt, monosodium glutamate, put the eggplant in the spoon, open the spoon lid on high heat, move the low heat and simmer for 10 minutes, take the spoon lid, move the spoon to the high heat to collect the juice, when the soup is thick, add the garlic shreds, turn the spoon into the dish, sprinkle the coriander segments.
[Process key] 1. When frying eggplant, we must master the oil temperature, the oil temperature is too high to make the eggplant scorched and endogenous, and the oil temperature is too low The eggplant is not colored and easy to break. 2. Bring to a boil over high heat and simmer over low heat. Use the method of turning the spoon over to keep the eggplant shape intact.
[Flavor characteristics] "Crispy eggplant" is a local famous dish in Jilin Province. Purple-skinned eggplant is paired with pork and grilled
Made by the technique of pickpocketing. The finished product is ruddy in color, the meat is crisp and fragrant, the eggplant is soft and rotten, the shape is complete, and the taste is sweet and salty. It is often used as a line in a banquet, and it is a delicacy for wine and dinner.
Drunken cloud monkey head cucumber fragrance
[Main ingredients and accessories] 300 grams of soaked monkey head mushrooms
Sugar 10 g
250 g of minced chicken
Yellow claw incense 50 g
Shrimp brain 25 g
Cooked chicken fat 15 g
[Cooking Method] 1. Cut the monkey head mushroom into thin slices, simmer it with fine salt to taste, then smear the root with chicken minced meat, put it in a pot of boiling water and fish it out thoroughly, put it into a bowl, add chicken soup, salt, rice wine, and MSG to the drawer and steam it out. 2. Take half of the chicken minced meat and put it in a bowl, add egg white, salt and MONOS to make a white chicken mushroom. Put the other half of the chicken mushroom into a bowl and add shrimp brain, salt and MONOSM to make red chicken mushrooms. Take the fish dish and apply the oil to the bottom, spread the white chicken mushroom on the bottom layer, spread the red chicken mushroom on the upper layer and smooth it, then steam it on the upper drawer, cut it into a colorful cloud shape, and then decorate the blanched cucumber fragrance on the colorful clouds. 3. Buckle the steamed monkey head mushroom into the middle of the dish, and surround the chicken mushroom "caiyun" in the outer circle of the monkey head mushroom. Spoon with chicken broth, salt, monosodium glutamate and rice wine to a boil, use wet starch to outline and drizzle with cooked chicken fat.
[Process key] 1. Boiling mushroom slices in an underwater pot, boiling again, fishing out, the taste is crisp and tender.
2. The knife work should be delicate, and the "color cloud" should be imaged.
3. Steamed monkey head mushroom, about half an hour, to the degree of soft rotten wine aroma.
[Flavor characteristics] 1. Cucumber fragrance is a perennial herb. Spring sprouts, after the excavation of the young leaves tip curled, petiole concave, there are many symmetrical small leaves, fresh curly young shoots emit a seductive cucumber fragrance, so called cucumber fragrance. Roots and rhizomes are used in medicine for "through the crowd". It has sedative, antispasmodic and anti-epileptic effects.
2. This dish is one of the famous dishes in Heilongjiang Province, and won the award at the first national culinary master technical performance appraisal meeting. With Heilongjiang specialty monkey head mushroom as the main ingredient, with chicken minced meat and cucumber aroma, it is cooked by simmering, steaming and steaming, which is rich in nutrition, light and smooth, with strong wine aroma, salty and delicious.
Braised matsutake mushrooms
[Main ingredients and accessories] Matsutake mushroom 150 g
Haimi 15 g
Ginger 5 g
Cooked lard 25 g
Cooked pork 50 g
Yellow and white cake 50 g
5 g shallots
1. Soak the matsutake mushrooms in cold water to remove the salty taste, squeeze out the water, and cut into cubes of about 1 cm. Winter shoots, cooked lard and yellow and white cake cut into cubes about 1 cm square. Cut the green onion and ginger into slices. 2. Put the bottom oil in the stir-fry spoon, when it is 50% hot, add the onion, ginger, soy sauce in the pot, add fresh soup, add matsutake mushrooms, sea rice, cooked pork, winter shoots, yellow and white cake, fine salt, monosodium glutamate, soy sauce, rice vinegar after boiling, skim off the foam, use wet starch to hook the rice soup, then add rice vinegar and pepper, drizzle with sesame oil, put it in a large bowl and serve.
[Process key] 1. When adding rice vinegar and pepper to the spoon, the soup should not be rolled and kept fresh.
2. The action is fast, ensuring that it is fresh and crisp.
3. Rice soup should not be thick and be half-flowing.
[Flavor characteristics] 1. Fruiting body of pine mushroom of the pine mushroom family. The caps are spherical in shape at young age, gradually hemispherical, and flattened when unfolded; the surface is dry, sticky when wet, light cinnamon to light reddish brown, dark central color, and fibrous scales. The lid margin is rolled inward, the flesh of the fungus is white, followed by light brown, the fold margin is shiny, the stalk is thicker, cylindrical, the base is often expanded, the fungal ring is stained white and has powder particles, and the soil below the fungal ring is yellow to millet brown or dark cinnamon, and the following is the same color as the stalk. In autumn, it grows in the woodlands of Korean pine, larch and oil pine, sometimes forming mushroom rings. Mostly in the original forest. It is produced in Changbai Mountain and Yanbian area of Jilin Province. Picked every autumn, eaten fresh or salted. Nutritional ingredients: each 100 grams of fresh products contains 17 grams of crude protein, 5.8 grams of crude fat, 61.5 grams of soluble nitrogen-free compounds, 8.6 grams of crude cellulose, 7.1 grams of minerals, in addition, it also contains a certain amount of vitamins B1, B2, C and so on. Medicinal value: Basidi fruit can be used in medicine. Contains more hormones, such as matsutake glycan has the effect of tonifying the kidneys, improving sperm and helping yang, and can also improve secretion disorders and sexual dysfunction during menopause. So there is a matsutake race deer antler velvet. Matsutake glycan mannitol also has the function of inhibiting cancer cell division, so it can inhibit tumor growth, so it has a certain anti-cancer effect. Edible value: Matsutake mushroom is one of the famous wild edible mushrooms produced in Jilin Province, the meat is tender, the taste is delicious, because it is rich in pine sour, Dupi hydrochloric acid and has a soft special flavor, the most suitable for fresh food, the taste is abnormal, and the aftertaste is full of flavor. In China's Ming Dynasty, matsutake was regarded as a good product, when two matsutake mushrooms in one city could be exchanged for one liter of rice. Matsutake is more important in Japan and is a treasure dedicated to the emperor. In our country, it is known as "herring roe in the sea, good matsutake mushrooms on the ground". There are many ways to eat matsutake mushrooms, which are generally suitable for burning, grilling, stewing, steaming, stir-frying, etc., such as "colorful matsutake mushrooms", "clear soup matsutake mushrooms", "white grilled matsutake mushrooms" and so on.
2. "Braised matsutake mushroom" is a traditional dish in Heilongjiang Province, which is made of matsutake mushroom and made by braising techniques. The dishes are colorful, delicious and abnormal, fragrant and not greasy, sour and spicy, and the teeth and cheeks are fragrant, which is particularly refreshing.
Iceberg Treasure Casserole
[Main ingredients and accessories] Hazelnut mushrooms, chicken thigh mushrooms, frozen tofu 200 g
White mushroom, yellow flower essence salt 10 g
50 g each dish
Peppercorn noodles 5 g
Chicken broth 1000 g
10 g green onion each spinach and ham
25 g
[Cooking Method] 1. After boiling the frozen tofu thoroughly in boiling water, squeeze the water dry and cut into diamond-shaped pieces. Various mushrooms are soaked in warm water
Wash the hair, change the knife according to the size of the raw material, cut two pieces of the large one, and use the whole small one. Slice the ham. Spinach cut into sections.
2. Put the pig sleeve in the spoon, use the green onion to simmer the pot, add the chicken soup to boil, skim off the foam, add a variety of main ingredients (except spinach) to cook, add fine salt, monosodium glutamate, pepper noodles, find a good mouth into the casserole, buckle the lid, and then use the heat to open the foam and put the foam into the spinach.
[Process key] 1. The mushroom removes the root skin, soaks the hair in warm water, squeezes out the water, adds a little salt and rubs, and then rinses with water 2 times, and the sand grains can be removed. 2. Chicken soup must be selected, and the salty and fresh taste can be used for high-end banquets.
[Flavor Characteristics] "BingchengShan Zhen Casserole" is a seasonal dish in Harbin in winter, the main ingredient is made of Hazelnut mushroom, chicken thigh mushroom, white mushroom and several other vegetarian ingredients from Heilongjiang Province, which are cooked using casserole stewing techniques. Dishes soup is delicious, light and not greasy, soup and vegetables are available, often used in high-end banquets, with vegetarian dishes to press the table.
Stir-fry cucumber in oil
[Ingredients and accessories] Salted cucumber flavor l50 g Pork tenderloin 150 g
Carrots 30 g
Refined salt 8 g
[Cooking Method] 1. Soak the cucumber incense in water to desalinate, remove the stem and leave only the head, blanch it in boiling water, and fish out the cool plate. Wash the carrots, cut them into round flat cubes, blanch them in boiling water and let them cool, cut the green onions and ginger into small watercress slices. 2. Cut the pork tenderloin into 1 cm cubes and serve in a bowl, add wet starch, egg whites and fine salt.
3. Put the cooked lard in the spoon, when it is 40% hot, add the pork tenderloin diced to slip and scatter, then add the cucumber incense and diced carrots and slide it, pour into the colander, control the remaining oil.
4. Take a small bowl, put a little fresh soup, add refined salt, monosodium glutamate, rice vinegar, sugar, wet starch and mix with the juice. Put the bottom oil in the spoon, add the onion and ginger in the pot, pour in the diced pork tenderloin, cucumber and diced carrots, cook with the soup, and put the spoon on the plate.
[Process key] 1. The knife work is neat and the dish is beautiful.
2. The fire is hot and the action is rapid.
[Flavor characteristics] "Oil-fried cucumber aroma" is a common flavor of wild vegetables in Heilongjiang Province. The main ingredient is cucumber fragrance, not cucumber, because the seedlings of gray fruit fern emit the clear fragrance of general cucumber, so it is named. Cucumber flavor is served with pork tenderloin and is made with the technique of oil bursting. The diced tender cucumber flavor is crisp and tender, and the salty flavor is delicious.
Longjiang su stew
[Main ingredients and accessories] mushrooms 50 g
Mushroom 50 g
50 g broccoli
50 g shiitake mushrooms
Mushroom 50 g
Fungus 50 g
50 g mushrooms
Meta mushroom 50 g
[Cooking method] 1. The soaked mushrooms, yellow cauliflower, mushrooms, fungus, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms are placed in boiling water and blanched, control the water, and then put into the clear soup with spices to simmer and taste.
2. The simmered ingredients are stacked in the shape of a windmill in a disc according to color, and then the broccoli is placed in the middle.
3. Put the bottom oil in the spoon, add the green onion and ginger pot, add the clear soup to the boil, take out the green onion, ginger, and then add various condiments to find a good mouth, use wet starch to hook the thin rice soup, boil and pour in the oil, burn on the raw materials.
[Process key] 1. Simmer the raw materials with fresh soup.
2. When placing the plate, it is necessary to distinguish between colors and beautiful shapes.
3. The drizzle should be even.
[Flavor characteristics] Longjiang vegetarian stew is a famous dish of Heilongjiang province, using Heilongjiang specialty mountain mushrooms, yellow cauliflower, monkey head mushroom,
It is made of wood ear fungus and other raw materials. This dish is neatly shaped, beautiful and generous, with a light taste and unique flavor.
The monkey's head crosses the river
[Main ingredients and accessories] 12 small monkey head mushrooms
5 egg whites
Chicken breast 100 g
White pepper powder 1 g prawn meat l00 g water hair sea cucumber l00 g refined salt 9 g
10 g shallot ginger juice
Broth 500 g
[Cooking Method] 1. Chop chicken breast, sea cucumber and shrimp into minced meat, add salt, monosodium glutamate, cooking wine, green onion and ginger juice, white pepper,
Mix the egg whites into the filling; put the monkey head mushroom in the clear soup with a little salt and MSG and steam until it tastes good, then hollow out the roots with a sharp knife and fill the filling.
2. Add 4 egg whites to 150 grams of broth, add 2 grams of salt and stir well, pour into the pan and steam for about 10 minutes to form a hibiscus base; add
Steam the stuffed monkey's head mushroom for about 10 minutes, put it on the base of the hibiscus 3. Add clear soup to the pot and bring to a boil, add MSG and salt to boil, skim off the foam and pour over the dish.
[Process key] 1. Monkey head mushroom should not be too large, with a diameter of 3 cm is appropriate.
2. The hibiscus bottom is steamed slowly with slow fire, the fire is long and easy to produce honeycombs, and a little cool boiling water can be added when modulating, so that the hibiscus bottom texture is better.
3. The amount of soup is half of the monkey's head.
[Flavor characteristics] 1.Monkey head mushroom is a treasure of edible mushrooms. It is mainly produced in the northeast and grows mostly in the broken branches or decayed parts of tree poles such as oak trees or oak trees. Fresh products are milky white, after maturity into light yellow, dry products into yellowish brown, because of the shape of the monkey brain and named, has always been listed as one of the four mountain treasures of the northern country. There is also a rumor in the place of origin that the monkeys from Huaguo Mountain trampled on the crops in the field and the fruit trees on the hillside, and two young people used a pair of male and female swords to kill two monkeys and cut off their heads and hang them on the branches of the tree as a warning. So the wild monkey head is two grown together, also known as the face mushroom.
2. Monkey head crossing the river for craft dishes, fresh and tender little monkey head mushroom, filled with three fresh fillings, cooked in the soup basin, with the soup shake like a group of monkeys across the river so named.
3. People often use "mountain treasure monkey head" as a metaphor for the rich nutritional value and special taste of monkey head. Modern medicine proves that it also has obvious anti-cancer effects, which can improve the body's own immune function.
4. This soup is delicious, clear and beautiful.
Crispy kidney beans
[Main ingredients and accessories] kidney beans 250 g
Yeast 50 g
Warm water 50 g
Large oil 750 g
Sesame oil 30 g
Peppercorns 2 g
Flour 200 g
Soda 5 g
1. Remove both ends of the kidney beans, cut into 6 cm long pieces, and blanch in boiling water.
2. Put the yeast noodles into a bowl, add water, flour, soda, sesame oil 10 grams, a little salt, first slow and then fast, first light and then heavy stirring to make it evenly is the crispy paste. 3. Add the remaining sesame oil in the stir-fry spoon to 70% heat when it is hot, add the peppercorns when it is fried, and then add the boiled kidney beans, salt and monosodium glutamate, sauté it, and pour it into the colander to control the net residual oil. 4. Pour the cooked lard into the spoon, when it is 70% hot, hang the sautéed kidney bean segments evenly on the paste, fry them in the oil one by one, fish out when the skin is hard, when the oil temperature rises to 80% hot, put in the frying for about 10 seconds for the second time, and fish out the plate.
[Process key] 1. As the saying goes: "Four seasons of beans do not enter oil and salt", kidney beans must be seasoned before cooking.
2; When the oil should be used to wake up the method of frying, the first time to fry the time is mature and stereotyped, the second time is to fry, the oil temperature should be high, the time should be short, to achieve the flavor of crispy outside and tender inside.
[Flavor characteristics] 1. Kidney beans, also known as four seasons beans, lentils, native to Central America, introduced to China for hundreds of years, now all
Cultivated all over the country, it is one of the main vegetables that people often eat, it is rich in nutrients, emerald green in color, delicious in taste, crisp and tender. It is rich in vitamins A and B. Kidney bean sodium is not much, if cooked with sweet and sour, not only sweet and sour and crisp, but also a good food for salt avoidant patients.
2. This dish is fried, its outside is crisp and tender, the color is dark green, soft and sticky.
Egg spring fish
[Main ingredients and accessories] toon buds 150 g
Refined salt 2.5 g
Pepper salt 3 g
Peanut oil 750 g
[Cooking Method] 1. Remove the hard stems from the toon, wash and dry, add salt and knead slightly.
2. Beat the egg whites with chopsticks to form egg whites and add them to the starch to form a paste.
3. Add peanut oil in a stir-frying spoon, heat it to 70% or 80%, stick the kneaded toon strip by strip with protein paste, put it in oil and fry it to a light yellow color, fish it out of the plate, and serve with pepper salt.
[Process Key] 1. Egg whites should be fresh, bowls should be clean, not with oil, salt, alkali and raw water, and should be whipped with egg whites
First fast and then slow without pause, a drum to beat, should be based on the egg bubble can stand chopsticks prevail. 2. The toon is long and can be changed to a 7~8 cm segment.
3. When pasting the spoon, it should be sticky one by one, not connected together, so as not to affect the shape.
[Flavor characteristics] 1. This dish is based on toon buds, using pine frying techniques, beautiful color, fragrant and umami, similar to the feeling of eating fish, so the name egg spring fish. It is a seasonal delicacy from the Tohoku region. 2. Toon buds are also known as fragrant spring heads, eaten in early spring, picked before and after the Qingming Dynasty as the top product, its color is bright red,
The texture is fat and tender. According to folklore, the red color on the tsubaki bud is stained by the blood of the cuckoo, so there is a legend of "the cuckoo cries blood tsubaki bud red". It not only has a specific fragrance, but also rich in nutrients, rich in protein, fat, calcium, phosphorus, iron, etc., especially high in vitamins. As early as the Eastern Jin Dynasty, There were records of consumption in China, the Tang Dynasty once made a tribute to Beijing, the Ming and Qing Dynasties began to be widely consumed, and the early spring food Tsubaki buds are called "eating spring". Now it is a home-cooked side dish, and it is also used as a seasonal dish, which is incomparably beautiful and endlessly evocative.
Three fresh tofu
(Main ingredients and accessories) tender tofu 300 g
50 g shiitake mushrooms
50 g of water hair sea cucumber
Fresh betyn 50 g
Rape hearts 50 g
50 g shrimp meat
Ham 25 g clear soup l000 g peanut oil 25 g
3 g cooking wine
Salt 10 g
MSG 4 g
(Preparation method]
1. Cut the tofu into 4 cm long, 3 cm wide and 0.5 cm thick slices, then put it into a pot of boiling water and remove it.
2. Slice shiitake mushrooms, sea cucumber, chicken and ham. Cut the shrimp slices into spatula slices, put salt in a bowl with fresh betyn, and hang the egg white paste.
3. First, the shrimp slices and fresh shelling are paddled with warm oil until tender and fished out; shiitake mushrooms, sea cucumbers, chicken, rape hearts, ham are left to cool and set aside.
4. Put peanut oil in the spoon, cook the cooking wine after heating, add the clear soup to boil, add the clear soup, tofu, shiitake mushrooms, sea cucumber, chicken, ham in turn, simmer for about 5 minutes on a low heat, then add shrimp meat, fresh betin, rapeseed heart, salt, monosodium glutamate and simmer for a while, put it into the soup bowl and remove the minced garlic.
[Process key] 1. Clear soup requires the soup to be clear and umami and mellow.
2. Tofu must be eaten, de-brine bitter, cooked without crushing.
3. Minced garlic is used as a flavor booster, freshly cut, stored for too long, the taste is unpleasant.
[Flavor characteristics] Tofu has a history of more than 2,000 years in China, and people generally like to eat it, especially in the three northeastern provinces, there is a saying that "tofu is life". The Ming Dynasty Su Ping once wrote a poem: "Legend has it that Huainan technique is the best, the skin retreats to see the essence, a round of grinding on the boiling liquid, the snow rolling in the boiling soup, the tile jar soaked with toads has a shadow, and the golden knife cuts through the jade flawlessly." Tofu is rich in nutrition, good quality and low price, there are hundreds of kinds of delicious dishes made of tofu, and three fresh tofu is one of the famous dishes. It tastes fresh and tender, the taste is smooth and soft, half soup and half dish, and then with special soup and a variety of umami raw materials, it is more expensive and can be entered into high-end banquets.
Casserole tofu
[Main ingredients and accessories] 500 grams of tender tofu
Vegetable oil 30 g
50 g shrimp
500 g thick chicken broth
50 g fresh mushrooms
8 g of sake
Vinegar 5 g
30 peppercorns
10 g shallots
Dried chili peppers 7 g
[Preparation Method]
1. Cut the tofu into 3 cm square cubes and blanch it with boiling water to remove the control water. Cut the cross with a knife, wash the roots of the rapeseed heart, remove the fresh mushrooms into long strips, and cut the dried peppers into small pieces.
2. Add 30 grams of oil in a stir-fry spoon, heat it up and add the shallots, peppercorns and dried chili peppers, fry them to create a spicy flavor, pour the oil into a bowl and set aside.
3. Pour the chicken soup into a stir-fry spoon, add tofu, fresh mushrooms, rice wine, fine salt, bring to a boil over a low flame, simmer for 10 minutes, then add rape hearts and shrimp, boil the skimming foam, and finally add vinegar, monosodium glutamate and fried shallot oil.
[Process key] 1. Tofu made of brine is better, remove the water to remove the bean fishy, and it is not easy to break.
2. Shrimp and rapeseed can be cut off.
3. It can also be equipped with other ingredients.
[Flavor characteristics] 1. Tofu is inexpensive and nutritious, with high protein content, good quality, no cholesterol, and easy for the human body to absorb. It is also rich in fats, sugars and minerals. Known in the United States as "plant-based meat"
2. Tofu has a long history, and Ming Li Shizhen's "Compendium of Materia Medica" said: "The method of tofu began with Liu An, the former King of The Han Dynasty." Xie Qi's "Picking Up The Remains" said: "The art of tofu, the center point, has not heard of this object for three generations, until Liu An, the king of Huainan, began to pass on his technique to the world." Song Dynasty poets Su Shi and Lu You also praised it in their poems.
3. Casserole tofu is the northeast winter seasonal Lai, the selection of white tender tofu as the main ingredient, with turquoise rape heart, bright red shrimp, plus a strong chicken soup stew, this dish tofu white and tender, spicy soup, beautiful color.
Grilled tofu
[Main ingredients and accessories] Frozen tofu 400 g
Flour 30 g Cooked lard l00 g Water starch 30 g
Peppercorn water 40 g
40 g of chicken fat
20 g cooking wine
Ginger 30 g
30 g shallots
1. Put cold water and frozen tofu in a stir-fry spoon, and cut 4 cm long, 1.5 cm wide and 0.5 cm thick rectangular slices after the ice melts, put it back into the spoon, and boil on high heat to remove the controlled water.
2. Add cooked lard to the spoon, 30% hot, put the flour and stir-fry, add soup, monosodium glutamate, pepper water, green onion and ginger water, cooking wine and tofu, grill over low heat, when the soup is almost finished, use water starch to draw the juice, pour in the chicken fat, spoon and plate.
[Process key] The grilling must be made over low heat, do not turn the spoon randomly, and keep the shape of the tofu intact.
[Flavor characteristics] 1.This dish is a traditional famous dish in Liaoning. As the saying goes, "Tofu greens, the more you eat, the more you love." "In the winter, it is processed into frozen tofu and then cooked, which has a special flavor. Frozen tofu production method is simple, count nine cold days, cut the tofu into large pieces outdoors, covered with a cleaning cloth, until the water in the tofu freezes and expands, the tofu appears honeycomb-like, it can also be frozen in the refrigerator, and eaten as you go.
2. This dish is frozen tofu with cold water to melt out the ice residue, cut rectangular slices, and then add condiments to grill, the texture is soft and refreshing, the taste is fragrant and thick, and it is loved by eaters.
Race meat segment
[Main ingredients and accessories] Purple eggplant (with skin) 350 g wet starch l50 g
Garlic flakes 3 g
Peanut oil 1000 g
4 g finely chopped green onion
2 g minced ginger
Green pepper cubes 4 g
Sliced bamboo shoots 5 g
Parsley segment 4 g
Sugar 3 g
Pepper water 15 g
Cooking wine 15 g
25 g shallot oil
1. Change the eggplant into rectangular segments 3 cm long, 1.5 cm wide and 1 cm thick. Put it in a bowl and add wet starch, fine salt, and sesame oil to each mix and hang well.
2. Take a small bowl and add soy sauce, monosodium glutamate, salt, sugar, vinegar, cooking wine, pepper water, wet powder, and soup to make a salty and fresh sauce.
3. Pour peanut oil into the stir-frying spoon, burn until it is 60% hot, fry the eggplant with the paste one by one until the skin is fished out, when the oil temperature reaches 70% or 80% hot, re-fry it into the oil once into a golden brown, and fish out the control oil.
4. Add the bottom oil to the spoon, add the garlic slices, ginger, green onion, fresh bamboo shoot slices, green pepper pieces and stir-fry, when the flavor overflows, pour in the fried eggplant and the sauce mixed in advance, upside down and hang well, pour in the shallot oil, sesame oil, sprinkle into the coriander segment, flip a few spoons, pour into the dish and serve.
[Process key] The paste should be hung evenly so as not to affect the shape, color and texture. When frying eggplant, the method of secondary oil should be used, the first type of frying is hot, and the second time is set to color and texture.
[Flavor characteristics] 1. "Sai meat section" is one of the innovative dishes in Liaoning Province, with eggplant as the main ingredient, after changing the knife to hang paste, frying, cooking juice, the finished product is golden in color, the outside is tender and tender, salty and umami, comparable to the meat segment, so it got its name. 2. Eggplant is also known as eggplant melon, luosu, Kunlun purple melon. There are many varieties, and there are black, purple, green and white in color. There is a difference in shape between round, oval, and long eggplant. The fruit is tender and delicious, rich in protein, vitamins and minerals. The peel of purple eggplant also contains a lot of vitamin P. Therefore, often eat eggplant, which has obvious effect on reducing cholesterol, lowering blood pressure, preventing cerebral hemorrhage, arteriosclerosis, skin purple spots and other diseases.
Spicy self-style dish
[Main ingredients and accessories] tender cabbage hearts 500 g
20 g dried red pepper
Peppercorns 4 g
Sugar 40 g
Vinegar 25 g
Sesame oil 25 g
[Cooking method] 1. Peel off the cabbage heart piece by piece, tear it into long strips by hand, put it in the basin with fine salt, marinate for about 30 minutes, fish out the control water, and put it in the basin. 10 g dried chili peppers cut into thin strips and 10 g cut into small pieces.
2. Mix sugar, vinegar and fine salt into the juice, add dried chili pepper and ginger shredded and stir well on the cabbage heart.
3. Heat the sesame oil in the stir-fry spoon, put it in the pepper segment, peppercorns, fry out the spicy taste, fish out the peppercorns and peppers, pour the pepper oil into the basin while hot, mix well, take as you go, change the knife to the table.
[Process key] with tender cabbage heart, the taste and taste are good. Peppercorns and pepper segments should be heated in warm oil and fried to create a spicy flavor.
[Flavor characteristics]
1. Cabbage was called "pineapple" in ancient times, and has a long history of cultivation in China, and the Book of Southern Qi has been recorded as "early spring early leek, autumn not late pineapple". Cabbage has been revered by people for generations, such as Su Dongpo's "white pineapple lamb, emerging from the soil to bear's trampling". Fan Chengda's "plucking snow peach plum collapses the domain, the taste is like honey is more fat." It is now praised as "above a hundred vegetables."
2. Chinese cabbage not only contains protein, fat, sugar, a variety of vitamins, minerals, but also has the effect of relieving fever and eliminating troubles, tongli stomach, decanting and digesting food, and raw energy. As the saying goes, "If you eat cabbage for half a year, doctors enjoy leisure." "
Assorted corn soup
[Main ingredients and accessories] corn kernels 100 g
Sea cucumber 20 g
20 g green shrimp
Cooked white meat 20 g
Egg yolk cake 70 g
20 g of meringue cake
20 g of mangosteen
Tender cucumber 20 g
Broth 750 g
Sugar 40 g
Salt 80 g
50 g carrots [Cooking Method]
1. Blanch the sea cucumber with water, sizing the green shrimp over oil, and cut into granules with cooked white meat, yellow and white cake, and tender yellow claws; Add a little water to the egg mixture and whip it with an egg beater.
2. Sit on the stove to clean the spoon, add the broth, spice the next person, and skim the foam after the soup is opened. The various main ingredients are small grains, the soup is opened, then the foam is skimmed, the mouth is adjusted, the starch is put into the water, the rice soup is hooked, and then the egg liquid is slowly poured into the spoon, thrown into egg flowers, and the spoon can be spooned, divided into 10 lid cups, set off the dish, and brought a small spoon to the table.
[Process Key] 1. In addition to the corn, the rest of the main ingredients are cut into the size of red beans, and it is best to make the whole water once before cooking to ensure the outstanding aroma of corn. 2. When throwing egg flowers, you can raise the bowl containing the egg liquid and flow to the soup in the spoon with small streams, or you can use the hand spoon to evenly spread the egg liquid to make the egg flowers into thin slices.
1. Assorted corn soup is an appetizing soup in front of high-grade feasts, which is a seasonal dish from late autumn to early spring, especially suitable for the cold winter of the north wind. According to China's eating habits, the banquet began with drinking and eating cold platters, before which a mixed corn soup not only drove away the cold for the guests, but also made them eat semi-liquid soup before eating raw cold and greasy, protecting the health of the human digestive system.
2. "Assorted corn soup" soup tastes fresh and mellow, noodles flutter egg flowers, assorted ingredients have their own characteristics, light sweet and slightly salty, with a strong fresh corn flavor.
Stir-fry table dishes
[Main ingredients and accessories] lean pork shredded 100 g
Spring leek or leek 75 g
Pinch bean sprouts 250 g
Peppercorn oil 25 g
Tender spinach hearts 150 g
Vinegar 3 g
Peanut oil 50 g water starch shreds l00 g chopped green onion and ginger 15 g [Cooking Method]
1. Spring leeks are picked and washed, cut into 3 cm long pieces. Blister vermicelli with a knife slightly chopped, not too long. Beat the eggs and add salt to an appropriate amount, and the green onion and ginger are not a little. Pick and wash the spinach and cut into 8 cm long pieces. Bring the water to a boil and blanch the pineapple in the water.
2. Stir-fry spoon to heat, put peanut oil, fry the onion and ginger to make the aroma, then put the shredded meat, fry until pink and white, cook the cooking wine, drizzle a little human water. Add salt and stir-fry with spinach and vermicelli.
3. Another spoonful, put a little pepper oil, put the bean sprouts, stir-fry over high heat, with salt and vinegar appropriate amount, to remove the bean flavor. Pour the leeks and continue to fry until evenly, then pour the shredded meat, vermicelli, add MSG and stir-fry evenly, that is, it becomes a dish and is placed on the plate.
4. Heat the stir-fry spoon, put sesame oil, when it is hot, pour the beaten egg juice into the pot, spread it into an omelette, fry yellow on both sides, cover the dish, that is, all done.
[Craft key] 1. Spinach blanched water, can remove its astringency.
2. When stir-frying, it is advisable to use two spoons to operate at the same time, and then pour them together and stir-fry. Fang Dejia taste.
3. Spring cake preparation method:
(1) Combine the flour 100 g
Put in a basin, pour A50 g of boiling water dissolved in 0.5 g of table salt, stir well, let cool and knead well, cover with a cloth, and let stand for about 10 minutes.
(2) Place the dough on the case, knead it, roll it into long strips and make 8 doses. Press one by one by hand into a flat circle and brush evenly with a thin layer of peanut oil. Sprinkle a little flour on the side of the cake brush oil, then sweep the flour off with a cooking broom, rub the two side of the cake brush oil opposite each other, and use the dough shaft to form a round pancake of about 15 cm, making a total of 4 pairs of cake blanks.
(3) Heat the pan or the whole brush, put on the cake blank, use a slow fire to burn one side into 70% light flowers, turn one, and then burn the other side into 70% light flowers, hold the corner of the upper layer of the cake with your left hand, press the lower half layer with a broom, open it and then close it, turn it over, take it out when the cake surface is ten percent flower, fold it into a half-moon shape from the middle, and place it on a plate. This cake is also called lotus leaf cake, hinge cake, composed of two thin pages, white and soft, tough.
[Flavor characteristics] In northern China, eating "hecai" is very exquisite, one is that it is strong in seasonality, and it is indispensable to establish a spring day;
Second, eating "stir-fried vegetables" requires spring cake rolls to taste the taste. And there is a poem cloud: "Bite the spring radish with the pear crisp, everywhere spicy plate eat leeks." Stir-frying leeks, shredded meat, vermicelli, bean sprouts, and tender spinach together is a "combination of vegetables".