As the saying goes, "the people take food as the sky", in China, food is the most important thing in daily life. Because there are many foodies, there are also many Chinese cuisines. The practice of China's top ten famous dishes, so that everyone can eat for a week without repeating the sample, but also put together the whole table of Man han Oh! #美食记 #
1. Peking duck
This is a famous dish in Beijing, made of high-quality Peking duck, grilled with fruit charcoal, full of color and flavor. The meat is fat but not greasy, and is known as the "world's cuisine".
material:
A lean duck, maltose, soy sauce, white vinegar, sweet noodle sauce, green onion.
method:
1. Put the tube tube deep into the duck's neck.
2, the left hand pinched the neck, the right hand pinched the opening of the opening, the other person helped to inflate the pump, so that the duck skin and meat separated and bulged, must be full of gas, the meat and skin completely separated The final finished duck skin will be crisp.
3, hook the duck neck with a hook and then put it in the pot of boiling water for tens of seconds, lift it up and dry it and put it into the pot, repeat it three times, which can make the duck skin tight.
4, take 40 grams of maltose 20 grams of white vinegar and 7 grams of soy sauce in a small frying pan, heating can make the maltose melt better with other spices.
5: Brush the crispy juice evenly over the duck and hang it outdoors for a night.
6, the next day take in and brush the crispy juice again, continue to dry, be sure to dry until the skin is dry and dry.
7: Chop off the duck head and duck leg bones before roasting.
8: Put the duck into the air fryer basket and rinse the chest and place it.
9, cover the lid to set the temperature of 150 degrees for 60 minutes, press the start button, the machine works to 30 minutes when the duck is turned over and continue to bake.
10. After the duck is red on the front and back sides, you can take it out.
11: Cut the cucumber into thin strips, cut the green onion into thin strips, add some sugar, sesame oil and water to the sweet noodle sauce and steam for a few minutes.
12, slightly dry with a slice of duck knife first slice the skin of the duck breast part of the slice down to cut into pieces, and then slice the duck meat, that is, a crispy part, a pure meat, a skin and a meat, the next is with sweet noodle sauce and green onions with roast duck cake rolled up to eat!
2. Sichuan Mapo tofu
The main ingredient of Sichuan cuisine is tofu: "hemp, spicy, hot, fragrant, crisp, tender, fresh, live" eight characters.
400 grams of tofu, 100 grams of diced meat, bean paste, peppercorns, green onions, ginger, broth, soy sauce, sugar, oil, sesame oil.
1: Chop the bean paste, finely chop the green onion and ginger.
2: Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt, remove the bean smell, and soak it in water.
3: Put 10g peppercorns into a dry pot and fry until fragrant (no oil is needed in the pot), press into powder and set aside.
4: Heat a wok, add oil, add green onion, ginger and bean paste and stir-fry the red oil.
5: Add diced meat, stir-fry and add 100g broth (or water).
6: Pour in the tofu, add soy sauce and sugar and cook for 3 minutes.
7: When out of the pot, add the pepper powder and stir-fry evenly, and finally drizzle with sesame oil out of the pot.
Third, West Lake vinegar fish
Hangzhou's traditional famous dishes, their firing methods are very unique, the requirements for heat are very high. The fish is tender and beautiful, with a crab flavor, and the dish is tender and sweet and sour.
Grass carp, Zhenjiang balsamic vinegar, sugar, salt, ginger, fish soup, cooking oil, water starch, salt, Shaoxing rice wine, white pepper, monosodium glutamate, green onion, ginger slices, water.
1: First slice the green onion into slices of ginger and set aside, cut an appropriate amount of minced ginger and set aside.
2, wash the fish with boiling water, use a knife to scrape off the mucus of the fish body, and then break the fish with a knife, and put a knife on the fish body.
3: Fill the pot with water, add green onion and ginger slices, season with rice wine, salt, pepper and MONOS glutamate.
4: Boil the water into the fish, and wait for the water to boil again and turn on the heat.
5: Turn off heat and cover and simmer for 5 minutes.
6: Heat another pot at this time, pour a little oil and sauté ginger minced, then cook in rice wine, pour 150ml of soup for boiling fish.
7: Add 50g balsamic vinegar, 2 tablespoons of sugar about 40g and 2g salt.
8: After the soup is boiled, use water starch to contour the soup.
9: Use a plate to open the fish and put it into the fish plate.
10: Drizzle with sweet and sour sauce and serve.
Fourth, flying dragon soup
Flying dragon, also known as hazelnut chicken, is produced in Xing'anling. Feilong soup is a hazelnut chicken feather removal removal, can be cooked with broth, the soup does not need to put any spices to maintain the original flavor of the soup. The meat of The Dragon Soup is delicious and nutritious, making it suitable for use as a tonic soup.
5 flying dragons (weighing about 1200 grams), 50 grams of mushrooms, 40 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 20 grams of green onion and ginger, and 3000 grams of chicken broth.
1. Clean up the dragon and remove the blood clot impurities in the abdomen.
2: Wash the mushrooms, wash the green onion and ginger, slice them appropriately and set aside.
3: Put the dragon into boiling water, remove and wash, put it into a stainless steel pot and add 3000 grams of chicken broth.
4: Put the mushrooms, shallots, ginger slices and cooking wine together, bring to a boil, move to low heat and slow-cook.
5, when the flying dragon cooks rotten porridge, fish out the flying dragon and mushrooms in the bowl, pick the green onion, ginger, add salt, monosodium glutamate and pepper to the soup, bring to a boil, pour in the bowl.
Fifth, no smoked duck # hot spot #
Wuwei smoked duck is one of the most representative dishes along the river, and it is also a traditional famous dish of Hui cuisine that is well-known at home and abroad. Anhui Wuwei County chefs use the unique method of smoking first and then brine to cook duck, the color of the dish is golden butter, the taste is delicious and delicious, its preparation method and taste are unique, so the whole county is famous, so it is called "Wuwei smoked duck".
1 duck, 100g green onion, Ichiwa brand umami juice to taste, ginger 100g, will think 15g, spices to taste
1, the duck is clean, rub the duck body with salt, put it in the jar for 4 hours, and turn it over once in the middle.
2: Blanch the duck in boiling water until the skin tightens, hang it at the outlet, and wipe off the leather coat.
3: Put 4 thin iron rods in the middle of the smoking pot, put the duck back down, smoke for 5 minutes, turn over and smoke for another 5 minutes.
4: In a large pot, put in spices, Rihe brand umami sauce, green onion, ginger pieces, bring to a boil, put in the duck and simmer for 45 minutes, then chop the duck into pieces and plate it.
6. Dongpo meat
Generally, it is a piece of square-shaped pork about two inches, half of which is fat and half of which is lean, with a sticky, fat and not greasy entrance, with a wine aroma, red and bright color, mellow and juicy, crisp and unbroken, very delicious.
Selected pork belly 1000 g, Chinese cabbage 300 g, flower carving wine 500 g, rock sugar 80 g, sesame oil 1 tsp, dark soy sauce 2 tbsp, dry starch 1 tsp, salt 2 tsp salt, ginger 50 g, green onion 80 g.
1: Scrape the pork off the skin, wash and put it in a pot of cold water.
2: Bring to a boil over high heat, cook until the blood is floating, cook for another 5 minutes, remove and cut into small cubes of about 4 cm.
3: Cut the green onion into long pieces and the ginger into large slices.
4: Lay a bamboo mat in the casserole dish and add the green onion and ginger slices.
5: Put the cut meat into the casserole dish face down, add salt, and then add soy sauce.
6: Then pour in the carved wine and add 200 grams of water.
7: Put the casserole dish on the stove and bring to a boil, skim off the foam, cover and reduce the heat to simmer for 1 hour.
8: Add rock sugar and simmer for another 30 minutes.
9: Turn the pork cubes over and simmer for another 20 minutes with the skin facing up.
10: Put the skin of the meat facing up in a large bowl and steam in a steamer on high heat for 10-15 minutes.
11: Put the washed cabbage in a pot of boiling water and blanch it to change color, and fish it out.
12: Squeeze out the water of the cabbage, mix well with a little salt and sesame oil and put it in a small casserole dish.
13: Put the broth in a wok and add an appropriate amount of water starch to form the sauce.
14: Place the pork skin facing upwards neatly in a small casserole dish and pour the sauce on the pork pieces.
7. Steaming with wax flavor
Usually, pork, chicken and fish are taken in a bowl, chicken broth and spices are added, and steamed in a pot. When eaten, it is fragrant, salty and sweet, and flexible and non-greasy.
200 grams of pork, 200 grams of chicken, 200 grams of carp, 0.5 grams of monosodium glutamate, 25 grams of broth, 25 grams of cooked lard, 15 grams of sugar.
1: Wash the bacon, chicken and fish with warm water, put them in a bowl and steam them.
2: Chicken bones, bacon peeled, bacon scaled; bacon cut into 4 cm long, 0.7 cm thick slices, chicken and fish cut into strips of slightly the same size.
3: Take a porcelain vegetable bowl, arrange the bacon, chicken and fish in a bowl with the skin facing down, and then add cooked lard, sugar and flavorful broth.
4, steaming the basket, take out the flip buckle in a large porcelain plate and serve.
8. Spicy chicken
Chongqing's representative dish is crispy on the outside and tender on the inside.
Chicken thigh, dried chili pepper, peppercorns, shallots, ginger, garlic, black pepper, crushed salt, corn starch, olive oil, white sesame seeds.
1, chicken thighs washed and chopped, marinated with salt, cooking wine, corn starch for half an hour, it is best to add black pepper crushed, the taste will be better.
2: Heat the oil, fry the chicken nuggets on high heat until golden brown, remove and drain the oil.
3: Heat supercooled oil, simmer garlic cloves and ginger shreds over low heat.
4: Sauté and stir-fry with peppercorns and peppers.
5: Pour in the fried chicken nuggets and continue stir-frying.
6: Add green onion and sprinkle with sesame seeds before cooking.
9. Dongan chicken
This dish is cooked with small roosters, and the chicken is tender and spicy.
Tender hen, green onion, dried red pepper, red pepper, green pepper, ginger, garlic, water starch, peppercorn, cooking wine, vinegar, sugar, chicken essence, oil, sesame oil, chili oil.
1: Wash the hen and put it in a pot and put it in the water.
2: Put it in the soup pot, add the appropriate amount of water, green onion and ginger and cook for about 8-10 minutes, until the chicken is eight ripe.
3: Remove and cool and cut into pieces, cut green and red peppers into strips, cut dry red peppers and green onions into sections, cut ginger into strips, and beat garlic into minced pieces.
4: Heat the oil in a wok and stir-fry the peppercorns, shallots, ginger, garlic and red pepper until fragrant.
5: Add the chicken and stir-fry with a little cooking wine.
6: Add a little soy sauce, vinegar and sugar and stir-fry evenly, pour in a bowl of chicken soup for boiling chicken.
7: Cook for about 2 minutes, add salt and chicken essence to taste.
8: Stir-fry green peppers and green onions, and finally thin the mustard with water starch, drizzle with sesame oil and chili oil.
10. Steamed Wuchang fish
"Steamed Wuchang fish" is made from fresh Fankou Tuantou bream as the main ingredient, accompanied by winter mushrooms, winter shoots, and seasoned with chicken broth. The shape of the fish is complete, the color is white and bright, and the crystal is jade, and the fish body is decorated with red, white and black ingredients, which shows a simple and beautiful appearance. Features: The meat is tender and nutritious.
1 kg of Wuchang fish, green onion, ginger, red pepper, coriander, salt, cooking wine, pepper, sugar, soy sauce, vinegar, sesame oil.
1: Scrape off the scales, remove the gills, remove the internal organs, wash and marinate with salt, pepper and cooking wine for 5 minutes.
2: Wash the green onion, ginger, red pepper and coriander, cut the green onion, ginger and red pepper into strips, cut the green onion into sections and slice the ginger.
3: Bring water to a boil in a pot, put the marinated fish, put the green onion and ginger slices on the fish and sprinkle some sugar and steam for 8--10 minutes.
4: Remove and discard the shallots and ginger slices, sprinkle with shredded shallots, ginger shreds, red pepper shreds, coriander, season with soy sauce, vinegar and sesame oil, and drizzle.
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#Food ##有哪些让人感觉惊艳的中国美食 #