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Chinese Food:Fish-flavored pork(yu xiang rou si)

Laole — Sat, 08 Nov 2008 11:13:32 +0000

Raw material / seasoning:

150 grams of lean pork, 6 grams of soy sauce, 2 g salt, vinegar, 8 grams, 10 grams of sugar, 60 grams of chopped green onion, ginger m 3 g, 5 g garlic, red pepper, Pauli at the end of 20 grams, 4 grams cooking wine, the amount of soybean meal , 65 g salad oil

Production methods / processes:

1 pork fascia to cut about 0.2 cm large, the meat will be rolled tube-shaped, with a knife and cut into thick stick matches such as the size of the pork, salt, under 1 g, cooking wine and water in a small bowl grasp even after the And then absorbed into soybean meal sizing efforts.

2, sugar, soy sauce, salt, vinegar hook into the bowl, add water and a small amount of soybean meal against the stand-by Wei Zhi-cheng.

3, home fire up and down the oil pan, heat into five or six very badly burned when sizing code flavored pork into pot with spatula fried fast casual, white stretch Chaozhi pork, chili under the bubble at the end, Jiang m Chaoxiang color speculation that the investment Chao Chu garlic flavor, and then the next small green onion and a good tune into Weizhi; spatula to Chaozhi dishes juice tight oil Chu Guo-liang, the trickle-down and put a few drops of vinegar.

. Tag：chinese food, yuxiangrousi

Correlation Log

Chinese food culture

Laole — Sat, 08 Nov 2008 11:04:27 +0000

I am afraid that China is “eating culture” of the country’s oldest. Not to mention the food is the breadth and depth, and even the name of the dish is colorful. Eating culture will be directly reflected in the Cai Ming, from food to the very particular about the name, a name Blair may be able to become a punch line quatrains, the judge repeatedly it; Perhaps one of Qiao is a vivid legend, is lovely; an interesting name May be covered by a historical story, is memorable; even a name, perhaps Xiequ is a joke, the Qianyanghouge you can be making to be the “voice” of people away.

To the naming of the main dish is based on the material, taste, shape, quality, color, seasonal, cooking techniques, places, characters, story, metaphor, intended to send, sentiment, figures and so on. The following is summed up by the Caiming: expected to name: lotus leaf chicken, tofu Silver Carp, mission mutton soup. Named to taste: Spiced meat, smell the chicken, hot and sour soup. In order to form names: Cherry meat, taro tai chi, chrysanthemum fish. Naming quality: a crisp. Israel name: Jin share, the Mission Yulu, amber flesh. Season to name: Dong Ling porridge, cakes autumn leaves. Cooking techniques to name: Liu slide loin, Fen Zhengrou, Ganzha fish. To name names: Beijing roast duck, pressed salted duck, Nanjing, hot pickled mustard tuber Fuling. People named in order to: Dong Porou, tofu Evans, Gongbaojiding. Named to the story: Liulangwenying, Zhangshangmingzhu, Yangguansandie. By analogy, Send, named sentiment: cake speaks, the dragon and phoenix legs, steamed longan, unicorn fish, mandarin fish, ants on the tree. Named to the figures: a pot of silk, the color kuai, three non-stick and Simei share, and Wu-fu cake, 61 vegetables, seven back to the cake, Babao Fan, nine wire soup, ten share far, 13 drunken Ho, 24 gas Wonton, colorful screen cattle, Babao sanwei pears, the phoenix birds, Layer Cake, purple Bao years.

There were also named party, such as: whole fish seats, all seats sheep, I duck-wide, all-vegetarian feast, Manhanquanxi, bird’s nest I, I bear’s paw, shark’s fin seats, sea cucumber seats. Birthday feast, The Wedding Banquet, New Year’s Eve feast, feast summer, to greet the spring feast, feast Confucian Residence, a hundred chicken feast, feast for thousands of old gentleman, and many others.

“Eating culture” is another important manifestation of fear is a form of food. On form and must turn to the knife, the knife of Chinese food are all granted, such as cutting off; main straight-blade knife, knife-ping, oblique knife, knife Qili, and so on, can be caused by pieces of raw materials, paragraph ,, Silk, films, Ding, grain, dried, at the end, such as the shape of the mud; modern Chinese name of the blade has been no less than 200.

The shape of the food it is necessary to “re-shaped” is also required to have color effects. Must reflect the principles of the true nature of food materials and ingredients and mix colors to be reasonable. In the production process of cooking food often change color, it is necessary to maintain or change the color of raw materials is scheduled to color, are creating problems, which have a superb skills.

In fact, melon carving, painting eggs, such as modeling skills Miansu since ancient times. Such as “burning the end of single-food feast,” recorded by 70 individual immortal Penglai Miansu Long Zheng Cheng; “Chun Ming recorded more than a dream,” recorded with litchi fruit plate 120 jin, sticky date persimmon block from 260 jin; “iso-ching recorded” record , Vatican nuns are all kinds of food like King to make 20 large-scale bonsai; Wu Yue Five areas with fermented salted fish Peony Flower made, the authenticity can not be detected. You take a look at and eat on several lines express: “Syphilis Qiao Wu equipped with white salt, bamboo shoots should Shu-Mei Xiang soy. Cunnighamella on-month, as appropriate Rhodospirillum-mash. Dye Dan cheek and a half pear, snow crab chop Two-chelation. Huang as a disk, like the small red sweet honey. ” Can be seen in the ancient “food culture” has been accomplished on less than modern people.

. Tag：Chinese food culture

Correlation Log

Chinese food: the practice of Gongbaojiding

Laole — Wed, 29 Oct 2008 06:20:41 +0000

The production of raw materials:

Aberdeen 400 grams of chicken breasts, 100 grams of groundnut kernels, sesame oil 750 grams (100 grams of consumption), 10 grams of cooking wine, salt, 2 g, 5 g sugar, 1 g monosodium glutamate, vinegar, 2 grams, 30 grams bean paste, 5 g garlic, dried 0.5 g pepper, onion 5 grams, 5 grams ginger, 2 eggs (egg white check), 20 grams of starch, 2 g soy sauce, pepper 0.1 grams.

Production method:

Cut chicken will be tender chicken with soy sauce, salt, egg white uniform grasp. Soy sauce, salt, vinegar, starch, chicken soup into a modulation Qiguo juice.

Chao Shu peanuts, peeled. Oil pot, Heat Add pepper, pepper, fried chicken under then scattered, and then adding onion, ginger, garlic, cooking wine, like fried, and then transferred into the Chao Yun juice, poured into the crisp fried peanuts, double To dismiss or under.

Features:

Zonghong color, taste delicious, tender meat, sweet and spicy acid, Huanen refreshing, but not greasy oil, spicy but not dry.

. Tag：chinese food, gongbaojiding