Chinese food culture is profound and has a long history, and enjoys a high reputation in the world.
Laozi On diet:
Governance of big countries is like cooking small fresh food. The sage is not the same as the eye.
Top ten famous dishes in China and home-cooked methods:
1. Beijing Roast Duck
One of the top ten famous dishes in China Beijing Roast Duck. This is an authentic Beijing dish, and the taste is very good, with a fat but not greasy feeling. In Beijing, you can taste the authentic Beijing roast duck, which can make the roast duck more delicious after being made by traditional craftsmanship. And this dish is relatively affordable. If you go to Beijing for a trip or on a business trip, you can try the Beijing roast duck, which is endless.
Ingredients: duck: 1, honey: a little, white vinegar: a little, cooking wine: a little.
1. Clean the duck
2. Use the boiled water to boil three times. Be careful to burn each place to
3. Three spoons of honey, one spoon of cooking wine, one spoon of white vinegar, and half a spoon of warm water to mix well
4. Brush the honey water evenly on the duck. Brush each place to
5. Put it in a ventilated place to dry for one night.
6. Wash the apples and chop them
7. Put them into the abdomen of the duck, and then seal them with a toothpick. After preheating the oven, add about water to the baking tray. ml09. Put the duck on the grill and put it in the oven. The duck belly is upward. Bake for 50 minutes.
10. Turn over, then bake for 30 minutes.
11. Then bake for 20 minutes.
2. Mapo tofu
Mapo tofu can be said to be neither spicy nor happy. Sichuan cuisine Mapo tofu is smooth in the mouth, shaped and not rotten. Especially after putting the tofu in your mouth, you will feel numb and tender. Overall, this dish is very particular, and it has a good color, fragrance and taste. Friends who like spicy food can try it. However, a seemingly simple dish contains many traditional crafts, "Although tofu is small, it is complete with , five internal organs, ." Color, fragrance and spicy are indispensable.
Prepare 1 piece of tofu, 1 small piece of ginger, 1 green onion, 1 pinch of pepper, chili noodles, 1 spoon of bean paste, 1 spoon of pepper powder, a little starch, 1 spoon of light soy sauce, and a little salt.
Method:
1. Wash the tofu and cut it into small pieces.
2. Boil a pot of boiling water, then put the tofu and blanch it for one minute to remove it.
3. Chop the shallots and chop the ginger.
4. Pour an appropriate amount of rapeseed oil into the pot, and heat it until six minutes hot. Add an appropriate amount of peppercorns and fry it to bring out the fragrance. Take it out and don’t.
5. Add minced ginger, chili powder, and pepper noodles and stir-fry evenly.
6. Add another spoonful of bean paste and stir-fry to bring out red oil.
7. Add the tofu, pour in the water that has lost the ingredients, cook on high heat until it boils, turn to medium-low heat and cook for about 3 minutes, add appropriate amount of light soy sauce and a little salt to taste.
8. Add appropriate amount of water starch, sprinkle chopped green onion on high heat and let it be served
3. West Lake Vinegar Fish
Zhejiang West Lake Vinegar Fish is mouth-watering and is also a rare delicacy. This dish belongs to the local dish in Zhejiang and has a great taste. The vinegar fish has not yet been eaten. Just look at the color and smell it again, you will know that it is the best among the food.
Main ingredients: grass carp : one
Auxiliary ingredients: 20 grams of ginger slices minced ginger 10 grams of balsamic vinegar 50 grams of chopped green onion 10 grams of sugar 40 grams of salt 2 grams of water starch 20 grams of yellow wine 10 grams of white pepper powder 2 grams of
1. Clean the fish and break it. Spread the fish on the plate, cut the flower knife slantedly on the fish
2. Cut the onion into sections. Slice the ginger, then prepare an appropriate amount of minced ginger
3. Pour the water into the pot, add the scallion and ginger slices, add the rice wine, salt and pepper powder to season
4. After the water boils, add the fish to water for a few times, soak the fish instead of cooked, do not let the water boil, and cook the fish. When the water boils, it is easy to boil the fish
5. Carefully remove the fish and place it on a plate
6. Heat the oil pan and stir-fry the minced ginger Pour in the rice wine, pour in ml of the soup for boiling fish
7, add 50 grams of balsamic vinegar, 40 grams of sugar, and 2 grams of salt, boil and thicken with water starch
8, sprinkle minced ginger on the fish, and then pour the sauce on the
0 Cooking skills
1, 1.5 jin of grass carp is the most suitable. If fish exceed this weight, the first meat is not tender and not easy to boil, and the second is not easy to put on the plate. The fish I chose was too big and it was not good to put on the plate, so I only used half of it. 2. The fish should not be in the pot for a short time. Depending on the size of the fish, the time should be enough. If it is hot, it will not cook. 3. After adding water to the pot, add ginger, green onion and cooking wine to remove the fishy smell.
4, Feilong Soup
Heilongjiang Feilong Soup is delicious and also a nutritious delicacy. Made with hazel chicken, putting mushrooms and special seasonings into the pot will make the dish more delicious. The moment you enter the soup, it is a delicious enjoyment, the taste is extremely delicious, and it is the best among the soup.
Main ingredients: 2 Feilong (hazel grouse), 50 grams of mushrooms, 1 egg white, 2 grams of MSG, 25 grams of fresh bamboo shoots, 30 grams of rapeseed heart, 25 grams of ham slices, 5 grams of cooked pork, a little salt, cooked chicken soup Shaojiu 15 grams of
1. After Feilong slaughtered, remove hair, remove internal organs, wash, remove bones, and cut the meat into small slices. Add refined salt, wine, egg white and starch and mix it, add boiling water and remove it, drain the water. Cut the mushrooms into slices.
2. Put the flying dragon skeleton into the chicken soup, steam it in a pot for 20 minutes to remove. Blanch the mushrooms, bamboo shoots and vegetables in boiling water and take them out.
3. Add chicken soup and clean water to the pot. After boiling, put the flying dragon meat slices, bamboo shoots, mushrooms and vegetables together, add salt and wine, boil, skim off the foam, pour it into the soup bowl, pour a little lard into
5. Wuwei Ban Duck
Wuwei Ban Duck is an Anhui specialty food. It was founded in years of the Qing Dynasty. It was made of more than 30 seasonings, first fumigation and then braised. Moreover, plate duck also has the effects of clearing heat and strengthening the spleen and treating physical weakness. It not only tastes delicious, but also supplements rich nutrition.
Main ingredients: Ma duck (weight about two kilograms), 5 grams of scallion, 5 grams of ginger, 3 grams of star anise, 1 grams of cloves, 3 grams of cinnamon, 1 grams of cumin, 2 grams of cumin, 2 grams of pepper, 15 grams of nitro water, 15 grams of fir chips, 100 grams of fine salt, 15 grams of sesame oil, 10 grams of soy sauce, 25 grams of vinegar, and 10 grams of sugar.
1. Chop the duck off the tip of its wings and soles, cut the straight knife edge of a seven-centimeter-long one under its right wing, remove the internal organs and esophagus, wash and soak in the tank for about 90 minutes to remove blood. When soaking, insert a small bamboo stick in the anus to facilitate water circulation. After soaking, wash and drain.
2. Put 25 grams of salt and 15 grams of nitrate water from the opening of the duck, and rotate the duck body several times to allow the salt and nitrate water to be evenly distributed in the belly. Then use salt to evenly penetrate the duck's body, and sprinkle some salt in the mouth and the edge of the knife. Then put the duck neck bend on the back, put the jar facing up, marinate in a jar for two hours (be careful to keep the air flowing), turn it up and down once, and marinate for another two hours.
3. Put water in the pot, boil it with high heat, put the whole duck in boiling water until the duck skin shrinks and collapses. That is, pick up and remove the bamboo sticks from the anus, hang them at the air outlet, and then break the bones and joints between the legs and crotch. Wipe the entire body of the duck with a damp cloth and wipe off the leather jacket to make the duck blanks smooth and smooth.
4. Put the remaining fire ashes of sesame straw in the smoked pot, sprinkle the fir chips evenly on top, and put four thin iron rods on the pot, each about twenty centimeters away, 17 centimeters from the fire ash, place the duck's back facing down on the iron rod, straighten the duck's neck, and then cover the smoke shed on the iron rod to allow the air to circulate and the bottom fire to slowly burn the wood chips and release smoke. After five minutes of smoke, remove the smoke shed, take off the duck and iron stick, sprinkle a layer of wood chips, put the iron stick, turn the duck on its body, cover the smoke shed, smoke for about five minutes, and then insert the small bamboo stick into the duck's anus.
5. Put water in the pot, put star anise, cloves and other spices into a small cloth bag, tie the mouth and put it in the pot, then add soy sauce, vinegar, sugar, green onion, and ginger. After boiling water, put the duck into the duck body with a bamboo sieve. Cover it and simmer it on low heat for about ten minutes. Then simmer it on a smaller heat for about thirty minutes. Continue to simmer on low heat for about thirty minutes, turn off the heat.
6. Cut the stewed duck into duck strips that are five centimeters long and one centimeter wide, place them neatly on the plate, pour 15 grams of sesame oil, and serve them with a vinegar dish
6. Dongpo Pork
The famous Dongpo Pork will naturally not feel unfamiliar. It is a traditional famous dish in the Jiangnan region. After the dish is finished, it becomes a small square, and the color is red, which is very attractive. If you like to eat meat, then you can try this famous dish. It is fat but not greasy and smooth to the mouth. It is quite good.
Main ingredients: gram of pork calves, 1 bundle of chives (cut into pieces), and 1 piece of ginger slices.
Auxiliary ingredients: 70 grams of light soy sauce, 30 grams of dark soy sauce, gram of cooking wine, a few star anise, a few peppercorns, a few pieces of dried tangerine peel, and 10 pieces of rock sugar (small pieces). 1. Wash the elbows and put them in a pot, add half of the scallions, ginger slices and gram of cooking wine, and pour in water that basically falls past the elbows. Try to use a small but high pot so that it will completely cover the elbow.
2. After boiling on high heat, turn the elbows and burn the other side for 2 minutes. Then turn off the heat and take out the elbows and wash them clean and set aside.
3. Take a new pot, add star anise pepper peel, the other half of the green onion and ginger slices, and a few grams of cooking wine, and pour in water that is basically covered with elbows.
4. Bring to a high heat and remove the foam, add various seasonings and cover and simmer for about 4 hours, during which time it is turned over once every hour.
5. Keep pouring the soup on top of the elbow when the soup is thick.
6. At this time, the bones can be easily removed.
7. Finally, the soup is dried over high heat, leaving only about half a bowl of it.
8. Take it out and put it on the plate, pour the remaining soup, sprinkle with scallion leaves or minced coriander
7. steamed
From the name, it is a steamed dish. This dish consists of pork, cured fish , cured chicken , and then put it in a pot to steam. This dish is a traditional famous dish in Hunan. After eating it, it will have a different fragrance.
1. Clean the bacon, fish, and chicken legs, etc., put it in boiling water and blanch it and take it out.
2. Remove the bones of the bacon chicken legs and slice them. Slice the bacon, bacon, fish and potatoes separately and set aside.
3. Spread bacon, fish and chicken legs in a large bowl.
4, spread potato slices , add dried red peppers, fermented black beans , ginger slices, and add cooking wine.
5. Place a large bowl on a plate and put it in a steamer.
6. Boil over high heat and turn to medium-low heat and steam for about 40 minutes.
8, Spicy Chicken
Hot Chicken, which is mainly spicy, has many methods. The methods are different from each place and the taste is different, but the taste is the same. But in some subtle points, it will be slightly different and the taste is impeccable.
Note: Spicy chickens are basically made, so I won’t explain in detail here
9, Dong'an Zi Chicken
in detail. The steps for making Dong'an Zi Chicken are different from the traditional process. You need to put the chicken in a soup pot and steam it. When it is 70% cooked, then take the chicken out of the pot, then cut it into strips, and then put it in the pot for frying. The process is complicated, but the taste is first-class.
1. Remove the chicken and wash it.
2. Soak in clean water for 1 hour and bleed water.
3. Cut the green onion into pieces and slice the ginger.
4. Put the whole chicken into the soup pot and add green onion and ginger to cook for about 8 to 10 minutes, until it reaches 70% ripe.
5. Cut into small strips along the flesh pattern.
6. Prepare onion, garlic and coriander.
7. Prepare peppercorns. Cut red dried chili into shreds and slices of garlic.
8. Inject oil into the pot and stir-fry the pepper and red pepper shreds and garlic.
9. Add chicken strips and stir-fry evenly.
10. Add vinegar, Shaoxing wine, salt and water, bring to a boil over high heat, and simmer over low heat for 2 to 3 minutes.
11. When the soup is almost dry, thicken with wet starch.
12. Add shredded onion and coriander section and stir-fry evenly.
13. Drop in sesame oil and put it on the plate.
10, Steamed Wuchang Fish
If West Lake vinegar fish is sour, then this dish is delicious. Among fish, it belongs to the "light" type, and belongs to the traditional famous dish of Hubei
Main ingredients: Wuchang fish
Auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of white wine, and appropriate amount of coriander
1. Prepare fish and onion ginger.
2. Remove the chamber and scales of Wuchang fish.
3. Put a flower knife on the fish. Use refined salt and white wine to marinate the fish for flavor.
4. Slice part of the green onion and ginger. Cut the other part into shreds and set aside.
5. Put the onion and ginger slices into the fish body and chamber and marinate for 10 minutes.
6. Put water in the steamer and bring to a boil. Add the fish and steam over high heat for 7 minutes, turn off the heat and steam for 5 minutes.
7. Take out the fish and pour out the soup, remove the sliced ginger and shredded scallions.
8. Re-size shredded green onion and ginger on the fish.
9. Sprinkle with an appropriate amount of June fresh soy sauce .
10. Add oil to the wok and heat it, add pepper to fry it.
11. Just splash hot oil on the fish.
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