This gang dish is the most intimate dish of our Shanghainese, and it is impossible to escape the thick oil and red sauce sweet Mimi, but have you ever thought: how do we understand this gang?
Many years ago, I wrote a history of ben gang cuisine, and today I want to share with you a table of ben gang banquets, the dishes have their own provenance, rough look is completely unexpected, careful thinking is in the reasonable, hope to bring inspiration, look forward to mutual communication.
Three shrimp lion head
Drunken shrimp, is the traditional dish of Jiangnan, here to take fresh East Sea white shrimp, with white wine and secret sauce drunk, and fierce choking river shrimp different, sea shrimp drunk quiet and transparent, shrimp ripeness control is excellent, delicate flesh just semi-condensed, I deliberately inquired, soaked for about forty minutes.
Brine, is the unique skill of Chaoshan cuisine, a green hemp old brine pigeon, white brine is fragrant, spice flavor deep into the pigeon meat texture, the skill is not lost to Lingnan master.
Sweet and spicy sauce, similar to Thai seasoning, in fact, it is made of millet pepper, cotton sugar, rice vinegar and chutney, with additional plums, sweet and spicy revealed Shanghai Midao, mixed with the tender lotus of MaTa Lake, crisp and refreshing.
Peas are beaten into fine mushrooms, served in a transparent small bowl, bright green, fresh, like a Western appetizer, but it can also be understood as a gang, with a hint of sweetness that locals like, and it is an extra honey.
Buddha jumped off the wall, the housekeeper in Fujian cuisine, the Shanghai chef took care of the conditioning, and the shot was still amazing.
Put in a lot of good ingredients, no matter the cost, regardless of the recipe, the original cup simmered for 8 hours, presenting a touching thick gum, clear as condensation, fresh and soft, deep in the background, unforgettable.
Dry roast, is the classic technique in Sichuan cuisine, a Haipai dry roasted shrimp balls, added to the wine, spicy with salty and slightly sweet, and Sichuan masters pursue the "first line of oil" different, here burned out of the tight wrapping feeling, no oil on the plate, the plate is also beautiful.
Braised pork is an authentic method of honban burning, and there are subtle changes in it.
Ring oil eel silk
River eel, choose the fattest section in the middle, wrap in lotus leaves and steam for forty minutes, slightly apply wine and salt, add black golden garlic, garlic grains soft and flavorful, taste deep into the eel, and sandwich a piece of yam in the middle, bringing a rich layer of taste.
Eel tube fish, pay attention to "sautéed thoroughly, fried thoroughly, turned through", and finally covered and simmered for five or six minutes, the eel is soft and tender to the extreme, and the taste is incomparable.
Shiba crispy silver cod is an innovative dish of Chinese and Western fusion, silver cod on one side dipped in green onion, on the other side of the cheese, put in the tofu bag fried, but for this idea, I personally have reservations, cod fat content is originally high, plus cheese and fried tofu, feel slightly greasy.
Evening flower slippery fish shreds, Lingnan flowers, Jiangnan fish, here is a tribute to Shanghai famous chef Zhou Yuanchang in 1992 won the first Chinese cooking competition gold medal of the famous dish: leek yellow fish shreds.
Mandarin fish, first of all fresh, and then test the knife worker, cut out a fine and uniform and continuous fish shreds, rinse in corn starch and water, and then wrap thin egg whites, sizing must use corn starch, after a period of standing, hot pot cold oil slippery frying, heat, frying method, hook and out of the pot timing are to strive for precision, fry a plate of fish, no oil, no juice, no mustard, bright and full, clean and neat, the entrance is refreshing and smooth, fresh and tender Q bomb, as if the fish is alive!
Mille-feuille oil cake, Huaiyang famous point, the tradition is to throw a large amount of lard from the mille-feuille, here borrowed from the Western-style approach, the lard into small grains, marinated in sugar, and then folded up layer by layer like a quilt, sweet lard in the layers of thin noodles into the invisible, steamed out soft and sweet, especially lovely.
This Table Hai Pai Ben Gang dish, from Zhou Yuanchang Chef Zhou She, the dish as its name: Zhou Zheng is accommodating, eclectic, not stuck in one move and one style, everything can be used by me - the original gang is helpless, inclusive, hai na bai chuan, is the vitality of this gang dish!
Steamed chicken head rice with pine leaf crab
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