Tianjin Wei Tianjin taste, in the end what is Tianjin taste?
Tianjin people especially like to eat, in the summer bare shoulders skewers, in the winter sit next to the stove hot pot, a say which which is delicious, the door is clear, but after eating for half a day, have you ever eaten authentic Tianjin food?
Tianjin cuisine is finely selected and exquisitely prepared, and is good at frying, cooking, frying, steaming, boiling, stewing and grilling. Proficient in seasoning, pay attention to color, aroma, taste, beauty. I want to know what's there, look down ~~~
Eight bowls
The "Eight Bowls" banquet has a strong local characteristic. Eight people sit at each table, eight dishes are served, all in the same sea bowl. The cold plate in front of the eight bowls is six or twelve pieces of dry, fresh cold meat.
The eight bowls are made of thickness and thickness. The eight bowls refer to: braised fish fillets, braised shrimp, family portrait, osmanthus fish bones, stewed slippery fish, gluten, shredded Sichuan meat, Sichuan large balls, roast meat, pine meat, etc. The eight coarse bowls are: fried green shrimp, braised chicken shreds, whole stew, egg custard crab yellow, sea cucumber balls, yuanbao meat, clear soup chicken, boiled chicken, home-cooked carp and so on.
Four big pickpockets
The "four steaks" are not dishes that can be served separately, but side dishes that complement other main dishes of the table. There are not only four kinds of steaks, but because they are only side dishes relative to the 'eight bowls', they are called 'four steaks'.
Mainly including: grilled whole chicken, grilled duck, grilled elbow, grilled square meat, grilled sea cucumber, grilled gluten, grilled fish, etc.
Winter Four Treasures
"Winter Four Treasures" refers to iron finches, silver fish, purple crabs, and leeks. Iron finches are a type of sparrow that is cooked in oil after hunting in winter and is a delicacy to be served. Silver fish is a northern delicacy, the most common way to eat is to use silver fish dipped in egg white and fried in oil, as a 'silver fish lump', eat to the mouth has a special flavor.
Purple crab is a kind of crab, small as copper coins, although small but crab yellow full and fat, in the hot pot soup such as adding crab yellow to increase the aroma, the value of ten times. And the scrambled eggs with leeks are a common but very delicious side dish.
After looking at this traditional feast dish, let's look at this ordinary people's home cooking ~ ~ ~ ~
Eight treasures of tofu
Bazhen tofu is a famous dish with full color and flavor, this dish box of tofu melts in the mouth, Bazhen is delicious and delicious, and every Tianjin person has his own plate of Bazhen tofu in his heart.
Single gluten
Make a small cut in the oil gluten, soak in warm water for 20 minutes, pour the soaked gluten into the pot, and pour in a little water to soak the gluten. Cover and simmer over low heat for 2 minutes. Pour in soy sauce, oyster sauce, salt and sugar and stir-fry well. Collect the juice over high heat and remove from the pan. The taste of single gluten is salty and fresh, and it is unique
Old burst three
Lao Pop Three is a very popular dish in Tianjin area, the next meal under the wine are very suitable, the raw materials are sheep heart, lamb liver, lamb loin, etc., characterized by bright red color, salty taste, garlic flavor. Lao Pop Three in the Tianjin area with fish fragrant meat shredded, kung pao chicken diced, wooden whisker meat and known as the four big dishes.
Sauté the green shrimp
Stir-fried green shrimp is a "fine eight bowls" dish, and it is also a variety of Hongqi Restaurant that won the gold medal in the Tianjin Cuisine Competition. Its main ingredient is Tianjin River, which produces green shrimp, and is the fattest on the Internet in late autumn and early winter. The family is generally made of tender cucumbers cut into a slightly curved shrimp shape. After the dish is cooked, the green shrimp is naturally apricot yellow, slightly crisp on the outside and tender on the inside, and has the fresh and sweet taste of shrimp meat after tasting. The color of the dishes is metaphorical, the juice is free, fresh and salty.
Jumping carp
The whole carp is wrapped in sauce and lying on the plate, and when you look closely, you will find that it has fish scales. With chopsticks, gently pinch, the fish bounce vigorously. The scales, skin and flesh of the fish make a crisp sound in the mouth at the same time, even the fish bones are very crisp, and the sweet taste of the sour is appetizing.
Paste the dumplings to boil the fish
Sticking to the dumplings and boiling small fish is a traditional local cuisine in Tianjin, and it is also well-known throughout China. Boiled small fish originally selected wheat ear small fish, the food is made of corn flour mixed with a little soybean, and now with the change of the times, the selection of ingredients has also undergone great changes, but the taste is still delicious.
After watching so half a day is not to see hungry, our Tianjin cuisine is to choose rich cooking techniques exquisite, next time ah go out to eat, don't always foreign cuisine, our own Tianjin cuisine is the right taste.