Beijing cuisine, also known as Jingbang cuisine and Beijing cuisine, is based on northern cuisine and is formed after an eclectic combination of local flavors. Beijing cuisine is the culmination of the national cooking technology, constantly absorbing the essence of food culture in various places, and drawing on the characteristics of the court cuisine of the Han and Manchu people. Today's Beijing cuisine is composed of five flavors of Dishes with Beijing flavor, namely Lu cuisine, Shizhuang cuisine, Tanjia cuisine, ethnic halal cuisine and imperial court cuisine. The history of the formation of Beijing cuisine is not far away, but it has a wide influence in the whole country and even around the world, and enjoys a high reputation. Guanfu cuisine is one of the characteristics of Beijing cuisine. In the past, there were many governments in Beijing, and there were many people in the government, and they paid more attention to food, and each had its own advantages. Among them, the Most representative of the Beijing Tan family cuisine, Tan family cuisine from the late Qing Dynasty Hanlin Tan Zongjun family, and later introduced by its home cook into the restaurant, called "Tan family cuisine". The Red Chamber cuisine that has appeared in recent years also belongs to the official government cuisine. On the whole, the basic characteristics of Beijing cuisine are: exquisite selection of ingredients, changeable seasoning; exquisite knife skills, rigorous heat; pay attention to seasonality, pay attention to accompanying meals.
There are many cooking methods of Beijing cuisine, such as shabu, slip, burst, grill, simmer, roast, fry, burn, stir-fry, stew, sauce, white boiling, and silk pulling. Among them, the "explosion" method has a variety of variations, which can be divided into oil explosion, sauce explosion, green onion explosion, water explosion, soup explosion and so on. The taste of Beijing cuisine is crisp and tender, fresh and refreshing, and it is necessary to achieve good color, aroma, taste, shape and utensils. On the whole, the basic characteristics of Beijing cuisine are: exquisite selection of ingredients, changeable seasoning; exquisite knife skills, rigorous heat; pay attention to seasonality, pay attention to accompanying meals.
Dried croquettes: tender on the outside and tender on the inside.
Fat lean pork minced 250 grams of minced green onion and ginger, yellow sauce, water starch, salt, cooking wine, vegetable oil, pepper salt each appropriate amount
Put the minced pork in a large bowl, add minced green onion and ginger, cooking wine, salt, yellow sauce and water starch and stir well to form the filling. Heat the pot, pour vegetable oil into the heat until it is 60% hot, squeeze the meat filling into 2 cm diameter balls by hand, fry until the skin is crispy, use a colander to scoop up the balls, then use a hand spoon to pat the balls loose, re-fry in the oil pot, fry several times until the balls are crispy, fish out the plate, dip in pepper salt and eat. The purpose of putting yellow sauce in the minced meat is to enhance flavor and color.
Chicken bungee: light yellow color, tender texture, salty and delicious.
150 grams of chicken breast, shrimp, eggs, green and red peppers each appropriate amount of flour, oil, cooking wine, vinegar, salt, monosodium glutamate, green onion, garlic slices, water starch, sesame oil, soy sauce each appropriate amount
Cut the chicken breast into cubes, wash the shrimp and control the water, put them together in a bowl, add eggs, starch and flour and grasp them to form a paste. Add cooking wine, vinegar, salt, monosodium glutamate, green onion, garlic, green and red peppers, starch, soy sauce and soup into a container and form a sauce. Put the oil into the pot, wait for the oil to be 50% hot, then put the chicken and shrimp, slide open and stop for a while, and fish out the oil control. Heat the oil in the original pot, add the diced chicken and shrimp, pour in the right juice, turn the spoon upside down, drizzle with sesame oil, and serve.
Crystal elbows are crystal clear, fat but not greasy
1 pork knuckle (weighs about 1,000 grams), pork skin to taste fresh chrysanthemum, green onion, ginger slices, garlic paste, peppercorns, cumin, soy sauce, balsamic vinegar, sesame oil
Scrape the skin of the pig's elbow, remove the dirt and pig hair, and use the knife to form a palm-sized circle. Arrange the pork skin, wash it and put it in a pot of boiling water with your elbows, and remove it for later. Put the pork knuckle and pork skin in the container, add warm water, peppercorns, cumin, green onion and ginger to the drawer and steam for 3 hours until cooked, and pick out the green onion, ginger and meat skin. The boiled soup is overheated, pour over your elbows, let cool and freeze. Cut your elbows into slices and pour over a sauce made with garlic paste, soy sauce, vinegar, and sesame oil. Peppercorns and cumin are first wrapped in a cloth wrap and then steamed with the elbows, do not stir in the middle of the way, so as not to make the soup muddy.