This is the first-class leading dish in the four levels of traditional table dishes in Hong Kong. Is prepared from broth, crab roe and shark fin. The main component of shark fin is preferably deep-sea shark fin. After washing with Tianshui, it is still further soaked in Tianshui until it is soft. The best ratio of crab roe to crab meat is 8: 2. Soup materials, choose some pig leg bones, some insect claws, and chicken pieces to be cooked. Blanch the three samples in boiling water first, then take them out instantly, then fry them in a pot for three minutes, then add cooking wine, ginger, onion and water, and simmer for four to five hours. Before serving, put crab roe, shark's fin and broth into the pot to adjust the taste (light but not salty) and stew for 15 minutes. It is served in a small soup bowl in Phnom Penh, half a bowl for each person (commonly known as "everyone").
Second, fire Tiger Claw.
This is a local seafood dish, the main ingredient is clam (Clam quadriceps), which is a local shellfish specialty. Cut off the axe feet of clams with scissors before frying. After frying, it looks like Tiger Claw. Ingredients include winter bamboo shoots, fungus, water chestnuts, carrots, bamboo shoots, melons and onions. The chef carved carrots, pumpkins and water chestnuts into different patterns, and even the fungus had a shape. After frying, it is red, yellow, green, white, black and colorful, and the ingredients highlight the "Tiger Claw" momentum. The image of "Tiger Claw" became clear as soon as it started. Finally, it was served on a ten-inch plate. Good color, fragrance, taste and shape.
Third, Dongpo meat with milk.
The main ingredient is pork with three layers of skin, cut into 5×5 cm cubes, and it is best to have twelve pieces in a bowl (one for each person and two for each). Production process: put the cut cubes into wine, soy sauce, sugar, monosodium glutamate, ginger, onion and other seasonings, "drunk" for two to three hours, and then put them in an oil pan to fry until six sides are yellow. Then take a bowl of red bean curd soup, add rock sugar, soy sauce, monosodium glutamate, ginger, onion juice and water, put the fried cubes into the pot, cover with a large piece of meat skin and stew. Peel after stewing to increase the concentration of the soup and maintain the flavor. As the saying goes, "fish should use tight fire, meat should use slow fire". This dish should pay more attention to the heat, and it should be stewed at one time without adding water in the middle. When filling a bowl, use a "pot" to put a little cabbage as the bottom, put the skin of the sliced meat on it, cover it and serve it out. It tastes beautiful and delicious.
Fourth, stir-fry "three winters"
This is a feast dish among vegetarian table dishes. The main raw materials are mushrooms, winter vegetables and winter bamboo shoots. Side dishes include ham, shrimp, egg skin, fungus, peas, water chestnut and carrots. Chefs bring forth the old and change them into vegetarian dishes and meat dishes, and the production process is more particular. First, stir-fry the "Sanjiu" into a semi-finished product with soup, so that the flavor is immersed in it, then stir-fry the ingredients, add the "Sanjiu", thicken and plate.
Five, hundred flowers and phoenix wings
This dish needs a lot of time and raw materials. It used to take twelve new hens to cook this bowl of food, but now it is much more convenient to have chicken wings to serve alone. The main ingredients are 24 Sun Wong chicken wings, 1 kg white shrimp, 3 chicken breasts and 2 fat pork. The ingredients are egg white of five eggs, raw flour, scallion, monosodium glutamate, a little salt, shredded ginger, shredded vegetables and shredded carrots. Production process: 1. First remove the two ends of the chicken wings and leave them in the middle, then blanch them with boiling water, then remove the chicken bones of the chicken wings, cut them open and spread them on a plate for later use (the skin is under and the incision is up). 2. Crush the fat meat and chicken breast, add shrimp and scallion, and the "three in one" will be crushed into a mud until there are no particles. Put it in a large bowl and mix well with egg white, cornstarch, monosodium glutamate, salt and a little water. Third, scoop the "three-in-one" shrimp core on the chicken wings with a small spoon. Finally, use chopsticks to tie several kinds of cut silk into patterns and put them on the shrimp core. Steam that plate of chicken wings in a cage. When serving, pour a bowl of concentrated chicken soup on it. This is a famous dish in table dishes, also known as "steamed chicken wings".
Six, fat mud wire drawing
This is beet, and its main ingredients are sheep fat and jujube paste. The ingredients are flour, raw flour, eggs and sugar. Production process: 1. First, cut the raw plate oil into 5×3× 1 cm sandwich blocks, put some jujube paste in the plate oil sandwich, and then knead the three sides of each block into semi-finished products for later use. 2. Mix flour, raw flour and eggs with water to form a uniform flour slurry. 3. Dip the semi-finished plate oil clip in the batter, then fry it in the oil pan and spread it in the middle of the plate. Four, in another pot, with white sugar and a small amount of water to melt into sugar solution, poured on the just fried fat clip. Only those who can see more than a foot of thin sugar shreds when eating are qualified.
Seven, mushroom tray
This is also a famous dish in high-end table dishes. Material: 30 mushrooms (4 to 5 cm). Two hens (only a big bowl of chicken soup, not chicken). Ingredients: 400 grams of white shrimp, 60 grams of fat, six eggs, raw flour, scallion and a little salt. Production process: First, blanch the selected mushrooms in boiling water for a while, remove the roots and spread them flat for later use. Crush shrimp and fat meat. Take minced meat and scallion first, and then add shrimps to make minced meat into mud. Boil the eggs into foam, then add some water and shrimp paste and stir well. Pour the mixed shrimp paste on each mushroom with a spoon. Second, craft processing. According to the nature of the host's banquet, such as birthday banquet, 30 mushrooms should be processed into more than a dozen with the word "longevity" on them. If it is a wedding reception, handle the word "hi". If there is no specific meaning, flowers with different shapes are usually processed. According to different seasons, the materials used are colorful leafy daylily, cherry and so on. You can also use a small amount of green silk and red silk. 3. Put the processed patterned "mushroom tray" into a pot of warm water, heat the mature products, take them out and keep them fresh with cold water. Fourth, finally braise vegetables: skim off the thick oil slick of chicken soup, boil it and put it in the "mushroom tray". When serving, put the mushroom tray on the inner end of the fancy soup plate. This dish is very artistic, with excellent color, shape and taste.
Eight, pine nuts chessboard meat
Choose a piece (not too thick) 20×20 cm next to the pig's trotter bone with skin. Ingredients: larger pine nuts, rock sugar, vegetable head. Production process: first, put the pig's trotters flat in boiling water for three minutes, take them out, carve them into a chessboard shape with a sharp knife, then put them in a big crock, add cooking wine, soy sauce, rock sugar, ginger, onion and water, and stew them for three to four hours until they are rotten. You have to get the taste right at once, and you can't "add oil and sauce" in the middle. Second, cook a dozen vegetable heads with clear water and put them under the pig's trotters to make a cushion before serving. Select several large ripe pine nuts, symbolically put a few on the chessboard, and then serve. The rest are placed on the edge of the board as eaten pieces. While enjoying the delicious food, foodies also feel that it is very interesting to fight wits and brave in the Chu River and Han Dynasty.
Nine, vinegar roasted squirrel yellow croaker
This is a seafood dish. Material: a large yellow croaker about 40 cm. Ingredients: soybean oil, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, raw flour, ginger and chopped green onion (hereinafter referred to as seasoning). Production process: 1. Wash the broken belly of yellow croaker, turn the back up, make it into a mouse shape, and soak it in the mixed seasoning for one hour, soaking both sides thoroughly. 2. After the oil is hot, fry the rat-shaped yellow croaker in the oil pan until the fish bones are crisp and edible, and then fry them in a big fish dish. Third, immediately put the seasoning soaked in raw fish, then add the seasoning and water to make a paste of "sweet and sour brine" and serve it at the same time. Put the fish in the middle of the table and pour the marinade on it. It will make a filar noise and smell delicious.
Ten, snowflake tofu
This dish is a unique skill in Huaiyang cuisine, and few chefs can operate it. Ingredients: one side of tofu, one old hen. Ingredients: some shrimp, peas, fungus, egg skin and chopped green onion. Production process: first, put the hen in a stew pot, add cooking wine, ginger, onion and salt and stew for four hours. Finally, it was just a bowl of soup with side dishes, not chicken. Second, pour the chicken soup into the pot and add peas, shrimps and fungus. The operator holds half a piece of tofu in his left hand and a thin kitchen knife in his right hand. People stood by the pot and cut tofu slices into the soup in the pot like snowflakes. The pot is simmered, and when it is cut into a bowl, it is hot and boiling. Put the shredded eggs into a pot and put them in a green bowl with a gold edge. Full of color, smell and taste. This is a famous dish for those who stay after a good death.