Raw materials: 800g of spareribs, 0/2g of Chinese cabbage heart/kloc-0, 0g of crab powder/kloc-0, 0g of Shaoxing wine/kloc-0, 20g of refined salt, 0g of monosodium glutamate/kloc-0, 5g of onion ginger juice/kloc-0, 50g of dry starch.
Practice: First, scrape the pork clean, remove the bones and skin. Fine-cut fat meat and lean meat, mix them with 75g wine, salt, onion and ginger juice, dried starch and crab powder, and make six big balls. Stick the remaining crab powder on the balls, put them into the soup, and steam them in a cage for 50 minutes to make the oil in the balls overflow. 2. Stir-fry the cut green vegetable heart in a hot oil pan until it is emerald green, and take it out. Take a casserole, put a piece of cooked meat skin (with the skin facing upwards) at the bottom of the casserole, pour in the stir-fried green vegetable heart, add the steamed lion head and steamed soup, cover the green vegetable leaves, cover the pot, bring to a boil and stew for 20 minutes. When eating, remove the green leaves, put monosodium glutamate and put it in a casserole.
Features: the meat is round but not greasy, the dishes are crisp and rotten, and the crab powder is delicious and tender.
Folding Vince tofu
Ingredients: tofu (450g), winter bamboo shoots (10g), chicken breast (50g), ham (25g), mushrooms (fresh) (25g), lettuce (15g), salt (4g) and monosodium glutamate (3g).
Exercise:
First, peel off the old skin of tofu, cut it into filaments, and blanch it with boiling water to remove the yellow water and bean smell;
Second, the mushrooms are pedicled, washed and cut into filaments;
3. Peel the winter bamboo shoots, wash them, cook them and cut them into filaments;
4. Wash the chicken breast with clear water, cook it and cut it into filaments;
5. Cut the cooked ham into filaments;
6. Wash lettuce leaves, blanch with water and cut into filaments;
7. Shred mushrooms and put them in a bowl, add 50 ml of chicken soup [1] and steam in a cage;
8. Put the pot on fire, scoop in 200ml chicken soup and bring it to a boil, add shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken and shredded cabbage leaves, add refined salt and bring it to a boil, and add monosodium glutamate to the soup bowl;
9. Put another pot on the fire, scoop 500 ml of chicken soup, add shredded tofu after boiling, and when the shredded tofu floats on the noodle soup, scoop it up with a colander and put it in a soup bowl.
Taste: salty characteristics: fine knife work, soft and mellow, instant in the mouth, which is a test for the chef's knife work.
Fold the whole pig's head and bake it.
Allusions Legend has it that during the Qianlong period of the Qing Dynasty, a lotus master in fahai temple was good at cooking, and the cooked pig's head was tender and sweet. He often entertains donors with his own roast pig's head. The food is delicious and is known as the taste of Jiangnan. The children also made up a song to sing, because monks can burn pig's heads. In fact, there is nothing special about being a vegetarian, because disciples teach from door to door. Later, devadatta, a disciple of Shi Jia, set up a separate portal and proposed not to eat meat, eggs, fish and meat. In Liang Wudi, Buddhism was established, and a fast system in which Buddhists did not eat meat and vegetables began. Later, Master Lian passed this unique skill on to a chef in the temple. The chef learned this method and opened a restaurant outside, specializing in cooking and roasting the whole pig's head. After making, put the head meat and tongue into the dish, then put the cheeks, pig ears and eyes in place to form a complete pig's head shape, and then pour the original soup, retaining the techniques and flavor handed down by fahai temple Lotus Master.
Although there is no clear record about this legend, circumstantial evidence can be found in ancient books. The word "Looking at the South of the Yangtze River" written by a layman in Xing 'an, Baisha, Qing Dynasty was included in "Excerpts of Yangzhou Local Words". One of them wrote, "Yangzhou is good, but fahai temple is idle. The virtual hall on the lake opens on the other side, and the water tower reflects the middle stream, leaving guests stinking pigs. " It can be seen that fahai temple's "roast pig's head" is really famous.
Features:
1. Roasted pig's head is one of the famous "three heads" in Yangzhou cuisine. The "three heads" are "braised silver carp head", "stewed crab powder lion head" and "roasted whole pig head". Among them, "roast whole pig's head" has a long history and the highest reputation.
2. The finished product of this dish should be "crisp and rotten without losing shape", with bright red color, fat and sweet taste, soft and mellow entrance, oily but not greasy, rich aroma, salty and sweet taste and extraordinary flavor.
Raw materials: pig's head (6500g), soy sauce (250g), crystal sugar (500g), ginger (50g), star anise (15g), coriander (10g), cooking wine (1000g) and balsamic vinegar (.
Production process:
1. Wash ginger and slice;
2. Wash the onions and tie them into knots;
3. Wash coriander and disinfect for later use;
4. Clean the pig's head tweezers and scrape them in clean water;
5. Put the pig face down on the chopping block, split it from the middle of the back of the head, remove the bones and pig brain, soak it in clear water for about two hours, and rinse off the blood stains;
6. Boil in a boiling water pot for about 20 minutes, take it out, scrape it clean with clear water, scrape off the pig's eyelashes, gouge out the eyes, cut off the pig's ears, cut off the cheeks, cut off the pig's mouth, remove the lymph meat and scrape off the tongue membrane;
7. Then put the eyes, ears, cheeks, tongue and head meat into the pot together, add clear water, cook with strong fire twice, each time for about 20 minutes, until it is seven ripe, and take it out;
8. Put cinnamon, aniseed and fennel seeds into a gauze bag, and tie it to form a seasoning bag;
9. Put bamboo grates on the bottom of the pot, spread ginger slices and onion knots, put the pig's eyes, ears, tongue, cheeks and head meat into the pot in turn, add crystal sugar, soy sauce, cooking wine, balsamic vinegar, spice bags and water, cover the pot with water until the pig's head is soaked thoroughly, boil over high fire and simmer for about 2 hours until the soup is thick and rotten.
10. Put the pig's tongue in the middle of the big disc, cover the tongue with the head, meat and face up, then put the cheek meat, pig's ears and eyeballs in the original part of the pig's head to form a complete pig's head, pour the original juice and decorate it with fragrant leaves.