Huainan Bagongshan Tofu Banquet Recipe

Material: 400g pork loin.

Accessories: chicken breast 200g, shiitake mushroom (fresh shiitake mushroom) 30g, ham 15g, egg white 50g and starch (corn) 300g.

Seasoning: salt 3g, yellow wine 15g, monosodium glutamate 2g, pepper 1g, sesame oil 15g, lard 10g (refined).

Features of waist clip:

This dish is tender in the loin, fresh in chicken, stuffed with mushrooms and ham, and delicious and refreshing.

The practice of waist clip:

1. Wash pork tenderloin, tear off the skin, cut it in half, remove the fishy smell of the waist, cut each half kidney into 8 pieces, scald it slightly with boiling water, spread it flat on the chopping board, sprinkle with dry starch and mix well;

2. Chop the chicken breast into mud;

3. Chop mushrooms and ham into powder, put them together in a bowl, add egg white, yellow wine, refined salt, white pepper, water and dried starch, and stir to make stuffing;

4. Squeeze the chicken stuffing into balls, put them on the waist pieces one by one, cover them with 1 waist pieces, and gently flatten them by hand to make them stick together;

5. Take 1 plate, spread sesame oil on the plate, put it in a waist clip, steam it in a cage 10 minute, and take it out;

6. Put the wok on the fire, add chicken soup (200g), add salt to boil, then add monosodium glutamate, dilute with wet starch, pour cooked lard and pour it on the waist clip.

Materials for making shredded red pears:

Ingredients: 500 grams of pear and 200 grams of hawthorn.

Seasoning: sugar 125g.

Characteristics of red pear silk:

The finished dish is white and fluffy, surrounded by red fruits, bright in color and full of fragrance.

The method of shredding red pear:

1. Soak the red fruit (hawthorn) in boiling water for about 5 minutes, roll it into a small cylinder with a thin iron sheet, poke the core and peel it, but pay attention to keeping the shape of the red fruit intact;

2. Peel and core the pear, cut it into 6 cm long filaments and put it on a plate;

3. Put the copper pot on medium fire, add 65,438+000 ml of water and sugar, cook until it just sticks, then add hawthorn and stir-fry until the sugar juice is transparent, and then take out the pot;

4. Wrap the hawthorn on the shredded pear.

Tips for making shredded red pear;

When cooking sugar, the calories should be small. When the bubbles in the sugar solution turn into tiny bubbles, you can put in the red fruit. The sugar juice should be evenly wrapped and turned into a transparent sugar shell after cooling.

The characteristics of hooves flower:

This dish is ruddy in color, elastic, smooth, mellow and delicious, and the beef is fresh and tender. Because the knife flower at one end of the tendon blooms like a flower, it is named hoofflower.

The practice of cow hoof flower:

1. Wash the cylindrical hamstring muscle, cut it into 4 cm long segments, and cut it with a knife at one end to form 6 flaps;

2. Leave the other end 1.3cm uncut;

3. Cut the red pepper into small pieces;

4. Cut the green garlic obliquely into small pieces of 1.6 cm;

5. Remove the fascia of beef with a knife, cut it into 5 cm slices, put it in a bowl, add egg white and mix it with wet starch slurry;

6. Slice the bamboo shoots;

7. Put the wok in medium heat, add duck oil and heat it. Stir-fry the tendon first, then add beef juice (150g), bamboo shoots, soy sauce, salt, yellow wine, sugar, green garlic, red pepper and Jiang Mo;

8. After cooking and stewing, put the beef slices mixed with paste into the pot in time and cook for about half a minute. Add monosodium glutamate, dilute the thickening with wet starch, and pour the remaining cooked duck oil into the pot.

Making materials of Toona sinensis bud stewed eggs;

Ingredients: 500 grams of eggs.

Accessories: 50 grams of Toona sinensis.

Seasoning: salt 4g, lard (refined) 30g.

Characteristics of Toona sinensis bud stewed eggs;

The dishes are fragrant and attractive, crisp and refreshing.

Stewed eggs with Toona sinensis buds;

1. Wash Toona sinensis buds, put them in a boiling water bowl, cover the bowl tightly, scald for about 3 minutes, take them out, drain and cut into pieces;

2. Beat the eggs into a bowl and add salt until they foam;

3. Put the wok on high fire, add cooked lard, heat it to 50%, pour the eggs into the wok and stir fry quickly;

4. When the egg is not ripe, put the Toona sinensis bud in the middle of the egg, fold the egg around the center with a spoon, so that the egg liquid wraps the Toona sinensis bud, and turn it over with a spoon;

5. Cover the eggs in the pot with 1 large bowl, and simmer for about 5 minutes until cooked. Take out the big bowl and put the whole piece into the plate.

Tips for making stewed eggs with Toona sinensis buds;

1. Don't fry both sides, the egg liquid is soft and tender when cooked;

2. Due to the frying process, it is necessary to prepare 100g cooked lard.

Making materials of zhengshan mixed bamboo shoots:

Material: bamboo shoots1000g.

Seasoning: salt 2g, sugar 20g, monosodium glutamate 0g, sesame oil 20g.

Characteristics of zhengshan miscellaneous bamboo shoots;

Bamboo shoots are slightly sweet, crisp and delicious.

Mixing method of steaming bamboo shoots;

1. Cut off the roots of bamboo shoots, peel off the shells, peel off the skins and clean them;

2. Cut the washed bamboo shoots into filaments with a diameter of 2 mm and a length of 5 cm, and the remaining leftovers can be used for other purposes;

3. Cut the bamboo shoots into shreds, put them in a pot and blanch them for about 2 minutes, then take them out and drain them, put them neatly in a dish and let them cool for later use;

4. Take a small bowl, put vinegar, salt, sugar, monosodium glutamate and sesame oil into the melt and mix well. Pour it on bamboo shoots and mix well when eating.

The key to making zhengshan bamboo shoots;

1. It is best to choose fresh bamboo shoots to make cold dishes to keep them refreshing and fragrant;

Because the raw materials are extremely tender and crisp, this dish can be directly cut into 6 cm long sections without shredding, scalded in boiling water for about 2 minutes, taken out of the pot and cut into long strips, and then eaten. So there will be no leftovers;

Four-color soup base:

Ingredients: 500g of green vegetables, 50g of cooked ham15g (Chinese side), 50g of cooked chicken breast, 0/2 water-soaked mushrooms/kloc-0, 4 cups of soup, and appropriate amount of sesame oil.

The practice of four-color soup:

① Wash vegetables, put them in boiling water, soak them in hot water, take them out, cut them into 3.3 cm long segments (leave100g stems for later use), and put them in a soup bowl.

② Cut both ham and chicken breast into pieces 5 cm long and 2 cm wide. Mushrooms are pedicled (big ones are cut into small pieces). Put ham, mushrooms, cauliflower and chicken breast into a four-color soup bowl, add chicken soup, salt and sesame oil, and steam for about 10 minute.

Materials for making ginger duck:

Ingredients: a duck, 3 tablespoons of black sesame oil, rice wine 1 bottle, a little salt and a little sugar.

The practice of ginger duck:

1. When you buy a duck, gut it first, then wash it and chop it up when you get home. After peeling the ginger, wash it and mash it.

2. Heat the pot, heat the black sesame oil, stir-fry the ginger first, then add the duck pieces and stir-fry until the duck skin is a little dry, add 1200ml water, skim off the floating foam, and cook for 20 minutes on low heat.

3. Pour 1 bottle of rice wine, add salt and sugar to taste, and continue cooking for 10 minutes.