These traditional handmade dishes should be handed down.

Production: Li Jianguo, President of Jinan Cuisine Association.

Production: Liu Xinquan

Production: Cui Bocheng

1, when making chicken material, you must stir it fully, otherwise the chicken slices will be white in some places and black in some places, and the texture will not be delicate.

2. The ratio of minced chicken, egg white and starch is very important. If you add too much egg white, the chicken slices will be too soft and will be broken when you clip them, and it will cover up the umami flavor of the chicken; If there is too much minced chicken, the prepared chicken slices are too hard, dark in color and not tender enough in taste; Too much starch in chicken paste will agglomerate, which is not easy to form when retting, and the chicken slices made are too sticky; If there is too much water, the minced chicken will be soaked in oil and cannot be formed.

It is best for two people to operate the chicken slices at the same time. One person puts the chicken slices in the oil, and the other person turns them over when they float to the oil surface, and then takes them out when both sides turn white, so the error rate is low.

4. When sliding chicken slices, the oil temperature should not be higher than 20%, otherwise the chicken paste will float up soon after it is put into the pot, resulting in cooked outside and not cooked inside.

Production: Gao Wenping

1. The minced chicken is changed into minced freshwater fish meat, which is whiter in color, delicious in taste, delicate in texture and elastic.

2. Slowly scoop the prepared fish paste into the pot with a small spoon to make it open into a disc shape, which is comparable to that drawn by compasses.

1. Although the evenly stirred fish paste is thin, it is also in a dynamic state, that is, it can flow into a line when scooped up and poured down, so that the fish fillets can slide out.

2. The operation steps of pouring paste into the pot seem simple, but in fact it is extremely difficult. The spoon for scooping fish paste should be close to the oil surface (not higher than 1 cm), and be poured into the pot in points, with a balanced force, neither more nor less. Pour a spoonful of paste evenly at this point, so that the fish paste can be spread out at a uniform speed and become a disk.

Production: Cheng Zenglu

Shrimp slices with oil slick also evolved from traditional chicken slices with oil slick. Choose shrimp paste instead of chicken paste, mix it into beaten egg white, soak it in oil and fry it into soft slices, then fry it. Shrimp meat is rich in flavor and relatively high-grade. Moreover, because it is rich in astaxanthin, the prepared shrimp slices have a natural light red color, which changes the white appearance of traditional floating rape and is very unique.

Production process:

1, 90g of fresh shrimp, removing sand lines, adding 5 shrimp brains and grinding them into mud, then adding a proper amount of salt, monosodium glutamate and water starch and stirring evenly.

2. Put five egg whites into the sherry paste, then add the chopped shrimp and continue to stir evenly.

3. Heat the wide oil under the pot to 30% heat, scoop up a proper amount of shrimp paste with a spoon, put it in the oil, and soak it in low heat until it solidifies. After turning over, continue to fry until light red, and take out the oil control.

4, cabbage, ham slices, bamboo shoots each 30 grams of flying water for use.

5. Heat the oil in the pot, add the minced onion and ginger, stir fry, add 80 grams of clear soup, add ham, cabbage and bamboo shoots to boil, add salt, monosodium glutamate and sugar, thicken, add shrimp slices, and quickly turn them over to serve.

Make icons:

1, egg white mixed into sherry paste.

2. Add shrimp glue.

3. Stir evenly again.

4. Scoop the shrimp paste into the hot oil.

5. After shaping, turn over, soak and fry.

6. After frying to light red, remove the oil control.

7. Stir fry in the pan.

Production key:

1, the ratio of shrimp meat to egg white should be accurate, the egg white is less, and the taste is dead; Too much egg white will be too fluffy and difficult to shape.

2. In the last step, the frying time should be short, and the shrimp slices should be taken out immediately after the pan is turned evenly, otherwise the shrimp slices will easily collapse.

Production: Hu Zhongying

"Fish balls with clear soup" is a traditional flavor dish in Shaoxing, Zhejiang Province, which is famous for its clear soup, delicious taste, smoothness and whiteness.

This dish requires high materials selection and technology: generally, silver carp and other fish with tender meat, strong viscosity, large water absorption and sufficient elasticity are used as raw materials; The way to eat fish balls in clear soup is very particular. When connoisseurs taste it, they should first observe its appearance-the color is white and round, then poke it with chopsticks-the texture is tender and elastic, and then put the white jade ball in their mouth-smooth and delicious.

Scrape off the fish paste and cut it with pigskin.

There are three steps to making fish sauce. First, kill the live fish into two pieces, and then refrigerate at 0℃-4℃ 12 hours. Then, take out the fish skin, put it on the chopping board, and fix the fish tail with nails (or knife heels). Then, scrape the fish tail layer by layer with another knife. The blade should be flat and the angle between the blade and the chopping board should be 60 degrees. Scrape off only a thin layer of fish paste at a time.

Finally, take a fresh pigskin and spread it on the chopping board. Put the scraped fish paste on the skin and chop it with the back of a knife until the fish paste becomes sticky.

The intensity of chopping is very particular, so you can chop lightly. The pigskin below can't be chopped thoroughly, so as not to mix minced meat with fish paste. The purpose of spreading pigskin is to separate the minced fish from the chopping board and avoid impurities such as fine sawdust in the minced fish. To make fish balls, the minced fish must be finely chopped, and the minced fish should be sticky, and it is best to stick it on the knife surface.

The addition ratio of water is not fixed.

Fish balls should be elastic, and the ratio of water to salt is very important. The proportion of water added varies with the species and growth years of fish, mainly depending on the expansion of fish. The bigger the fish expands, the stronger its water absorption capacity and the more water it supplements. In marine fish, eel has the largest swelling capacity, and one catty of eel meat can be added with two and a half catties of water, while silver carp in river fish has a greater swelling capacity, and one catty of meat can be added with two catties of water.

Even the same fish has different growth years and different water absorption. In the same kind of fish, the fish with large volume and long growth time usually expand greatly and consume a lot of water.

Fish sauce: air enters the fish sauce and floats in the water.

Good fish balls are smooth and elastic, which has a lot to do with the methods of stirring and boiling fish paste. Here, taking silver carp paste as an example, the process of beating fish paste and forming fish balls is described:

Take 500g silver carp paste, put it in a container, add 500g water and 25g salt, beat it hard in the same direction, and fill the paste with air as much as possible. Air entering the minced fish can increase its gel, elasticity and adhesion, and the fish balls will be whiter when they mature.

When a little minced fish is put into clear water, it proves that minced fish has "eaten enough" air. At this time, the fish sauce has a smooth surface and is as thick as white cream, and many tiny bubbles will be generated inside.

Then pour in 500 grams of water and 20 grams of ginger juice and stir well in one direction. Finally, add 5 grams of monosodium glutamate and mix well. Let the beaten fish sauce stand at room temperature of 10℃ for 20-30 minutes, which can enhance the viscosity of the fish sauce and make the fish balls smoother.

Boiled fish balls: slow cooking will not boil, and transparent fish paste will turn milky white.

Add 1500g cold water to a clean pot, and squeeze the beaten fish paste into ping-pong fish balls, each with a diameter of about 3-4cm. You can also squeeze it into a spherical spoon by hand, and the shape of the fish circle is more rounded. Fish balls are put into cold water, and the fire heats up slowly. The water surface should always be calm and not boiling. If there is floating foam on the water surface, skim the floating foam and add cold water in time, and adjust the water temperature by adding cold water.

When the water temperature reaches 70℃ after the fire, the circle around the fish circle turns slightly white, which can make the fish circle mature up and down. Continue to cook until the water temperature rises to 90℃-95℃, and keep this temperature for 5 minutes. Fish balls will change from transparent and fleshy at first to milky white, and they can bounce up slowly by pressing with your fingers. At this point, the fish balls are ripe and can be taken out and put into the bowl.

Skim the original soup of boiled fish balls and bring to a boil. Add Chinese cabbage and mushrooms, add salt and monosodium glutamate and cook until raw. Steamed Jinhua ham slices are placed on the surface of the fish circle, then cooked Chinese cabbage and mushrooms are placed, and finally the original soup is poured, and hot chicken oil is poured on the table.

Production process:

1, silver carp beheaded, fish split in two.

2. Take out the fish, put the fish skin down on the chopping block and nail the fish tail.

3. Scrape the minced fish from the tail layer by layer with a knife.

4. Put the minced fish on the pigskin and chop it into a sticky shape with the back of a knife.

5. Take 500 grams of minced fish, add 500 grams of water and salt, beat hard in one direction, inject as much air as possible until the surface of minced fish is smooth and as thick as white cream, then pour 500 grams of water and ginger juice, stir well in one direction, and finally add monosodium glutamate and mix well for later use.

6. Put 1500g cold water into the pot, squeeze the minced fish into a ping-pong shape (each ball is about 3-4cm in diameter), put it into the pot, and slowly raise the temperature with strong fire until the water temperature reaches 70℃. At this point, the circle around the ball turns slightly white to make it mature from top to bottom, and continue to cook until the water temperature rises to 90-95℃, and keep this temperature for 5 minutes.

7. Remove the floating foam from the original soup in the pot. After boiling, add Chinese cabbage and shiitake mushrooms, add appropriate amount of salt and monosodium glutamate and cook until it is broken, take out the plate, put the steamed ham slices in advance on the fish tank, pour in the original soup and pour in a little hot chicken oil.

Production key:

1. When scraping surimi, the blade should be flat and the angle between the blade and the chopping board should be 60. Scrape off only a thin layer of fish mud at a time, and you can clean up the fine bones hidden in the fish.

2. When cutting minced pork on pigskin, do not cut through the pigskin below, so as not to mix minced pork with minced pork.

Production: Guangzhou Zizhou Building

Shad is a kind of freshwater fish endemic to Guangdong. Its meat is delicious, but it has many thorns. In order to enjoy it, the local people came up with a way: peel the fish from the bone spur, add raw materials such as diced horseshoe and sausage, stir well, then brew it into the skin of the fish again to make it look like a real fish, fry it until it is shaped, and then cook it. In this way, we can not only taste the delicacy of shad meat, but also satisfy the taste and avoid the fear of fishbone throat. This dish quickly became popular in the local area and gradually became a traditional dish in Shunde.

Production: Zeng Daogui

Snow Chicken Brain is a traditional Kung Fu Sichuan dish, also called "Snow Chicken Brain". Its raw materials are very simple, only egg white and chicken breast. After four steps of beating, chopping, stirring and frying, the whole chicken became a snow-white chicken brain, which was tender, smooth, oily and not greasy.

1, to make this dish, it is best to choose chicks weighing about 1.5 kg, with less fascia on the chest and tender taste; Before operation, it should be washed with running water for at least 1 hour, so as to fully remove blood and make the color of the finished dish white; In operation, we should use the method of "hitting on the back of the knife and splitting on the tip of the knife" to make chicken stuffing.

2. Add two kilograms of water (or soup) to each kilogram of minced chicken for full penetration. However, it should be noted that water (or soup) should not be poured at one time, otherwise the two are not easy to blend together, and small particles will appear in the stirred minced chicken.