There are those classic Shanghai dishes

Shanghai cuisine, also known as the local food, the beginning of this century, Shanghai gathered Su, tin, Ning, Hui and other 16 local flavors, the Shanghai people call this Su Gang Cai, Hui Gang Cai, and the local flavors, known as the local food. At that time, the main local dishes with local fish and shrimp vegetables, to braised, steamed simmered, fried, bad, raw stir-frying is long, the dish has agricultural oil and red sauce, salty and salty to taste. Later, Shanghai cuisine continues to absorb foreign dishes, especially the strengths of the Suzhou and Wuxi dishes, in the mid-century the formation of the material to take live, many varieties, good at burning, raw stir-fry, slip fried, steamed, taste moderate, that is, there is a light and elegant, but also the characteristics of thick oil and red sauce. Shanghai's famous dishes, thick oil sauce of the pot roasted river eel, braised circles, Buddha's hand belly, braised paddling, oil sauce, hairy crabs, etc.; light and elegant, the first push of the summer and fall seasons of the bad goods, such as bad chicken, bad pig's claw, bad door cavity, bad beans, bad wild rice, etc., and the chestnut spring bamboo shoots, crystal shrimp, ice sugar turtle, hibiscus chicken, and so on is also to the fresh light and long.

"Shanghai cuisine" has two meanings: in a narrow sense, Shanghai cuisine is called "local cuisine", which refers to the home cooking of Shanghai citizens; in a broad sense, Shanghai cuisine is a comprehensive and extensive cuisine that is based on local cuisine and absorbs the strengths of various schools. Or so to say, Shanghai cuisine is based on the local local dishes, both Beijing, Lu, Suzhou, tin, Sichuan, Guangzhou, Fujian, Hangzhou, Henan, Hui, Hunan and other dishes and vegetarian dishes, halal dishes, and Western food and other characteristics of the flavor, in order to allow Shanghai to show the internal link to the country, the outside of the world's characteristics of the merchant city, to adapt to the taste of the five mixed needs.

Shanghai cuisine belongs to a kind of Jiangnan cuisine, Shanghai food appearance simple and elegant, its flavor both thick and light long, mellow and beautiful, cooking process to smooth fried, raw stir-fry, braised, steamed, the practice is simple, do not need too much skill.

The biggest feature of traditional Shanghai cuisine is the "thick oil and red sauce". The most important feature of traditional Shanghai cuisine is the "thick oil and red sauce". In the eel paste of the countryside, the oil explosion of the river shrimp, oil sauce, hairy crabs, pot roasted river eel, braised circles, nine turns of the fat intestines and other essential dishes in Shanghai cuisine, "thick oil and red sauce" have the best performance. The biggest difference between Shanghainese and Cantonese cuisine lies in the ingredients used. While Cantonese cuisine specializes in seafood, Shanghainese cuisine is better at cooking river food, poultry, livestock and seasonal vegetables, making it more "homey".

Sweet and sour pork ribs:

Ingredients: pork rib, ginger, cornstarch, cooking wine, egg white (1); soy sauce, vinegar, sugar, monosodium glutamate (MSG) (I use chicken broth).

Practice: Wash the ribs and soak them in water for a while to soak out the blood. Take out the ribs and pulp them with wine, cornstarch and egg white.

Start a frying pan and add the ribs. Be careful not to overdo the heat. Fry the ribs until they are golden brown, then remove them from the pan. Turn on the heat again and fry the ribs again - to form a crispy outer skin. Fish out immediately.

Reserve a little oil in the pan to cover the bottom of the pan. Add the ribs, put in the dark soy sauce, add a little cooking wine, and put down the ginger. Add a little boiling water, change the lid of the pot; when it opens, turn off the heat and simmer. Stew until the meat is cooked, add sugar, chicken essence. Adjust a little raw flour thickening.

Finally turn off the fire, add vinegar. A delicious sweet and sour pork is ready. Not only are the ribs delicious, but even the gravy is too much to throw away - mix it into the rice, it's sour and appetizing!

Pink Mistletoe 2005-9-17 17:25

Specialty Recipes (Z)

Specialty Recipes: Eight Treasures Rice, Clams Blanching Carp, Chrysanthemum and Yellow Fish Soup, Hot and Sour Soup with Dragon and Phoenix, Steamed Beef with Original Cage Powder, and Slippery Stir-fried Shrimp.

Chinatrust Chinese traditional sweets. Steamed with glutinous rice and eight kinds of dried fruit as the main ingredients. This rice has been thousands of years, spread throughout the country, all over the material, the method is similar. The Eight Treasures Rice made in Jiangnan is one of the most famous varieties, and is a delicacy of Chinese cuisine. Raw materials: 250 grams of glutinous rice, walnuts, dried melon, raisins, hawthorn cake, plums, 15 grams each, sugar roses need 10 grams, 150 grams of sugar, cooked lard, wet starch 25 grams each, sweet almonds, sesame seeds 5 grams each, 50 grams of lard. Cooking method: 1. dried melon, prunes, walnuts cut into small dice, hawthorn cake, lard cut strip; 2. 500 grams of water boiling, put into the sugar 75 grams, glutinous rice, small fire simmering until the rice grains do not pinch raw, away from the fire simmering for a few moments, add 20 grams of cooked lard

stir; 3. the bottom of the big bowl smeared with cooked lard, lard strip, hawthorn strips divided into eight petals placed between the petals to put the dried melon, walnuts, raisins, plums, sweet almonds, sesame seeds, sugar rose, and then put the dried melon, walnuts, sesame, sweet almonds, sesame, and sugar rose, and then put the dried melon and walnuts, raisins, plums, sweet almonds. Sesame, sugar roses, arranged into a pattern, the glutinous rice into the smooth, steamed for 40 minutes after taking out, turn buckle in the dish; 4. 150 grams of water into the sugar 100 grams of boiling melting, 25 grams of wet starch thickening, pouring in the eight treasures on the rice can be. Interesting Facts: In 1123 BC, King Wu of Zhou led an eastward expedition and defeated King Zhou of the Shang Dynasty in Muo Ye, south of Hong County, Henan Province, and King Zhou burned himself to death, and King Wu of Zhou established the world. In the great cause of King Wu of Zhou to conquer Zhou and establish the world, Boda, Boshi, Zhongtu, Zhongku, Shuji, Shuxia, Jisu, Ji snail and other eight, highly meritorious, y for the King Wu and the people praised in the King Wu of Zhou to conquer Zhou's celebration of the feast, the world, the generals jumping, the chef should be made to the occasion, "eight treasures of the rice" in order to show the celebration. The eight treasures symbolize the eight warriors, which uses the hawthorn as a metaphor for the cremation of King Zhou.

Blanch crucian carp with clams Original

Material: 2 tails of crucian carp, 250 grams of live clams, 3 slices of cooked ham, bamboo shoots 5 slices of meat, mushrooms. Cooking method: 1. crucian carp clean, from the back of the spine out of the cut, from the back of the graver several knives, under the pot of water with seasoning, ginger

block, green onion, bamboo shoots slices boil, cook over low heat into the soup pot. 2. clams under the pot of water to cook to the shell open fishing, placed in a soup pot. 3. decant the fish broth, clam broth boiled, add mushrooms, cooked ham slices of seasoning and then poured into the soup pot.

Chrysanthemum Yellow Fish Soup Chrysanthemum Yellow Fish Soup, Jiangnan cuisine soup. It is evolved from the famous Hangzhou dish Song Sister-in-law fish soup. Yellowtail or fresh freshwater fish (Mandarin fish is the best) as the main ingredients, with tofu, ham, chicken cooked and made. This dish was created in the Southern Song Dynasty and has been handed down to the present day because of its freshness in the South China Sea.

Ingredients: 250 grams of yellowtail middle, 2 grams of ginger, 20 grams of green onion, 1000 grams of chicken broth, 50 grams of mushrooms, bamboo shoots, 20 grams of Jinhua ham, 160 grams of soft tofu, 2 eggs, 15 grams of cornstarch, 5 grams of oil, parsley, chrysanthemums, sesame oil, refined salt 3 grams of pepper 1 grams of soy sauce, 6 grams of soy sauce. Cooking method: 1. with scallion, ginger, wine, salt marinated fish 10 minutes, 6 minutes on the steamer removed; 2. cooked ham, mushrooms cut into thin, beaten egg yolks, to be used; 3. frying pan with oil on high heat, into the scallion stir-fried flavor, scooped into the chicken broth to boil, add

wine, bamboo shoots,

mushrooms, and then boiled the fish with the yolks, tofu original juice! Drop the pot, add soy sauce, salt, vinegar and stir well, start the pot to plate, sprinkle chrysanthemums, cooked ham, ginger and pepper can be.

Dragon Phoenix Hot and Sour Soup Ingredients: 100 grams of cooked eel, 100 grams of cooked chicken breast, 100 grams of shredded mushrooms. Cooking method: 1. onion and ginger choking pot under the cooked eel, cooked chicken breast silk, mushroom silk noisy to taste; 2. add chicken broth boil, skim off the floating oil, add rice vinegar, monosodium glutamate, salt, white pepper into.

Original cage steamed beef Ingredients: 250 grams of net beef, 40 grams of fried rice noodles, 100 grams of bok choy leaves, green onion, ginger, 3 grams of each, 50 grams of sweet noodle sauce, PI County bean paste 10 grams. Cooking method: 1. Beef pick off the sinews, cut thin slices across the board, plus sweet noodle sauce, PI County Bean Sauce, soy sauce, sugar, flowers

pepper, chili powder and fried rice flour mix well. 2. With bok choy leaves pads in the bottom of the cage, pour into the mixed beef, steamed over high heat. 3. With sesame oil, green onion blossoms into scallion oil, poured in the beef, the original cage on the table that is.

Slip fried shrimp Jiangsu, Shanghai and other places of the famous dish. Fresh river shrimp shelling and sizing, with a slippery fried method of cooking and become. Vegetable color and elegance, meat smooth and crisp, taste fresh and light, after eating the plate without oil, no juice, no gravy, can be called a masterpiece. Raw materials: 6000 grams of shrimp, 20 grams of green onions, ginger, pepper 2 grams each, 6 grams of salt, 5 grams of wine, egg white half, 10 grams of starch, monosodium glutamate, sesame oil 1 gram, 50 grams of oil. Cooking method: 1. shrimp with fine salt water scrub, and then rinse with water to drain; 2. shrimp drained to no water, seasoned salt, wine, pepper, egg white, starch marinade for 10 minutes, in addition to onion cut into segments, ginger slices to be used; 3. oil temperature into the shrimp, a discoloration can be fished out, and another oil into the pot, in order of the next onion segments, ginger slices and shrimp, quickly adjusted to the fine salt, monosodium glutamate, sesame oil, pepper and stir fry for several times can be. The Innovative shrimp: Jiangsu area like to eat shrimp, over the years in the feast, regardless of what flavor dishes, most of the fried shrimp for the first hot fried. Stir-fried shrimp, especially in Shanghai, "the new Ya Ao Cuisine" of the sea of Canton flavor popular among the people. In recent years, the store in the slippery fried shrimp on the basis of new ideas, half of the shrimp seasoned with tomato sauce, loaded with shredded potatoes deep-fried into the "nest" inside, around, which allows diners to taste the two flavors of different tender shrimp, but also for the dish modeling added a few moments of color.

PS: Some practices are to boil them first - to get rid of the blood foam. Personally, I think some of the flavor of the ribs is lost this way.

Silverfish in eggs:

4 eggs, silverfish a number of (you look at their own), cooking wine, salt, monosodium glutamate.

Beat the eggs, add a little cooking wine, add salt. Mix in the silverfish.

Start a frying pan (a little more oil), the oil temperature is not too hot when the eggs down, medium heat, stirring constantly. Finally, add monosodium glutamate to the pot.

PS: If you add a little bit of cornstarch to the beaten eggs, the scrambled eggs will taste better.

Lion's head: actually it's a Jiangsu dish

I didn't succeed in publishing the "duck version" of lion's head I wrote about yesterday - I lost it, so I stole someone else's today, and it's probably better than mine.

Raw materials: pork ribs, green onion and ginger juice, cooking wine, crabmeat, shrimp, chicken broth, starch, refined salt, vegetable leaves.

Method: choose the first batch of pork five-flower ribs cut, cut cut rough chop into the onion-ginger juice, cooking wine, crab powder, shrimp, plus chicken broth and a small amount of starch, fine salt stirred into the raw embryo, blanched pork ribs lined into the bottom of the casserole, the upper set of meat skin, and then the lion's head of embryo one by one into boiling water casserole, embedded in the crab roe, covered with scalding soft leaves, cover the boil over high heat, micro-fire stew for about two hours or so! The soup is ready to be served in the casserole, uncover the pot, pick off the leaves and scoop with a spoon.

Features: mellow aroma, lion's head fat and tender, taste delicious, open people's appetite.

PS: I have water chestnuts (horseshoes) in my meatball recipe, so that the meatballs will taste more refreshing. Also, I think crabmeat is too troublesome to get, so I suggest using salted egg yolk instead.

Pickled Atsushi: a bit difficult - the key is the ingredients!

Raw materials: a fresh pig's trotter, a piece of salted pork, a few slices of ham. Bamboo shoots!

Salted meat soaked in water for 12 hours, soak off excess salt flavor. Wash the hoof stew, and so the soup stew almost when, add salted meat ham, bamboo shoots. Stew on low heat for another 1 hour is good.

"Pickled Duchess" is a home-style dish that Shanghainese often eat in the beginning of spring, and folklore says it can increase resistance to viruses. The word "pickled" means salted meat and ham; "duk" means "stewed" in Shanghainese; and "fresh" means fresh meat and fresh bamboo shoots. The name "fresh" refers to fresh meat and fresh bamboo shoots.

Salted meat can be purchased, and ham is especially plentiful. ...... You can buy a piece of salted meat (soaked for 24 hours beforehand) and boil it in soup, add carrots, potatoes, sweet potato, and finally sprinkle some parsley (parsley, which is dried in jars in supermarkets and looks like a small onion) and peppers in one place. And peppers and other seasonings in one place.) , adding some butter will make it fresher. This is the British version of pickled dukkah, which I just learned from a foreigner.

Shanghai pickled rice:

Ingredients: leftover rice, leftover stir-fried pork with green peppers (seafood is even better).

Pour together, add water and boil. Shanghai commonly known as "salty rice", than the classic "Shanghai bubble rice" is more delicious.

Sweet and sour pork:

Raw materials: fresh pork chops, cornstarch, egg white, vinegar, sugar, chicken essence.

Small chops soaked in water to remove blood. Then mix with cornstarch, egg white one, cooking wine, ginger (powder). Open a frying pan, medium heat, fry to golden brown and remove. Turn on high heat, raise the oil temperature and fry the chops again (to make the skin crispy). Don't take too long or they will burn.

Leave some oil in the wok, put the ribs, soy sauce, cooking wine, ginger (powder). Add a little water, cover the pot and smother for a while. Wait for the juice to dry up some, add sugar - to add more, put chicken essence. If the soup is not thick enough, thicken it with some cornstarch. Turn off the heat and add vinegar.

Scallion oil chicken wings and bad chicken wings debut:

Both should be boiled in water beforehand.

Scallion oil: Heat oil in a pot, ginger, cooking wine, stir fry, add salt, chicken essence, put chicken wings, and finally put in scallions. Stir-fry is ready.

Bad: chicken wings should be cooked with cinnamon, pepper, fennel and other big spices, ginger and cooking wine certainly can not be missing.

Bought bad brine poured in a plastic lunch box, put salt, green onions, ginger powder and seasoning. Cool the cooked chicken wings and put them into the bad marinade. Cover and marinate in the refrigerator for one day.

Small Chop Cucumber Soup:

It's easy to get on fire here, so offer a small chop cucumber soup.

Raw materials: baby back ribs (rib), cucumber, cooking wine, ginger, chicken essence (MSG).

Small ribs into the water to boil over high heat, skimming off the blood foam. Add wine, ginger, turn off the heat and simmer. Cucumber cut into pieces, down to the soup. When the soup becomes milky white, add salt.

Jiangnan old duck soup

This is a very traditional Shanghai dish, authentic Shanghainese people take friends to the restaurant must order. The traditional practice is salty and heavy oil, but after improvement, the salty flavor is moderate, and the soup is not greasy, which is more suitable for the taste of Guangdong people.

Main ingredients: salted duck, pickled dried bamboo shoots, ham, zongzhong leaves, cabbage, monosodium glutamate (MSG), chicken broth powder

Directions: Cut the salted duck, pickled dried bamboo shoots, ham, and zongzhong leaves and boil them together for ten minutes, then put in the cabbage, and then seasoned with MSG and chicken broth powder to be ready.