Ingredients: shrimp, ginger, onion, pepper, soy sauce, soy sauce, salt and sugar.
Practice: cut off the beard and shrimp pliers of river shrimp and wash them. Shredded onion and ginger, diced pepper. Hot pot, add lard until it melts and smokes. Stir-fry shallots and ginger foam first, then add river shrimp. Other oils are ok, but remember that there is more oil. If it is too little, shrimp shells will not be easily fried. Add 15ml light soy sauce, 15ml light soy sauce, appropriate amount of salt and pepper, stir-fry, then pour in cooking wine, cover and stew for 2min. Turn off the heat, add sugar, and continue to stir-fry until the sugar particles melt. Pan, plate and sprinkle with chopped green onion.
Baizhan chicken Shanghai cuisine
Name of the dish: boiled chicken
Ingredients: chicken, onion, ginger, salt
Practice: Clean the bought chicken and prepare ginger and onion. Boil water in a pot, add onion, salt and ginger, cook together and season. Put the chicken in the pot and boil the ingredients in the pot for 8 minutes. Turn the chicken over and continue to cook. Turn off the fire for 5 minutes and stew for 10 minute. Insert chopsticks into the chicken breast, and no blood comes out, which means it is cooked. Just pick up the chopped pieces and put them on the plate. The dipping sauce can be chopped with chives, ground with ginger, mixed with peanut oil and salt, or mixed with coriander, soy sauce and sesame oil.
Shanghai roast duck Shanghai cuisine
Name of the dish: Shanghai roast duck
Ingredients: carrots, dried mushrooms, winter bamboo shoots, bean curd skin, salad oil, onions, ginger, soy sauce, oil consumption and sugar.
Practice: Wash off the floating soil on the mushroom with clear water and soak it in a small bowl of warm water. Don't pour out the water for soaking mushrooms. It will be useful in the future. Carrots and bamboo shoots are cut into filaments, soaked mushrooms are cut into filaments after removing excess water, and onions and ginger are cut into powder for later use.
Boil oil from the pot. When the oil is hot, add chopped green onion and ginger and stir-fry until fragrant. Add three shreds and stir fry. When stir-frying, add cooking wine and salt to taste. Mix a bowl of juice, take half a bowl of mushroom water, and pour in 1 tablespoon soy sauce, 1 tablespoon oil consumption, 1 tablespoon sugar. Pour this bowl of juice into the pot to boil, and then put it in the bowl to cool slightly. Brush the slightly cool sauce evenly on the oil skin, don't be greedy. When you brush, you will find that the dried oil skin is a little soft, so don't brush too much, or the oil skin will break easily after it is too soft.
Put some fried three wires in the lower third of the oil skin, fold the lower oil skin and fold it left and right; Fold the bottom oil skin one layer on the left and right, put the rolled plain duck in a steamer for 7-8 minutes, put the rolled plain duck in the steamer for 7-8 minutes, and pour the remaining half bowl of mushroom juice and the half bowl of sauce just prepared for brushing the bean skin into the pot to stew the plain duck. Stew on low heat for a while, then turn to high heat to collect juice. Cool it down and cut it into pieces when you eat it.
Sixi roasted bran Shanghai cuisine
Name of dish: Sixi Baked Bran
Raw materials: raw materials: dried bran, mushrooms, black fungus, day lily, peanuts.
Practice: Dried mushrooms, black fungus, day lily and peanuts are soaked in advance and washed for later use. Cut the baked bran into small pieces and put them in boiling water. Rinse with running water to squeeze out water. Cut the soaked mushrooms into pieces and peel the soaked peanuts.
Heat the oil in the pan and fry the bran slightly for later use. Leave the bottom oil in the pot, add ginger slices, star anise and cinnamon, add mushrooms and black fungus and stir fry. Add roasted bran and peanuts. Stir-fry salt, soy sauce and sugar evenly, add appropriate amount of water to boil, and then turn to low heat for 30 minutes; Then add the day lily and continue to cook for about 10 minute; Finally, the juice is collected by fire and the sesame oil is poured into the pot.
Braised bamboo shoots and Shanghai cuisine
Name of the dish: braised bamboo shoots in oil
Ingredients: bamboo shoot meat 300g, shrimp 10g, soy sauce 5g, sugar 5g, monosodium glutamate 5g, yellow rice wine 5g, refined oil 6g+ sesame oil 0500g.
Practice: cut bamboo shoots into strips, fry them in a 50% hot oil pan for 2 minutes, and take out and drain the oil; Pour off the remaining oil, stir-fry the shrimps until fragrant, add yellow wine, soy sauce, white sugar and clear water, pour in the fried bamboo shoots, simmer and burn until the marinade is thick, add monosodium glutamate, pour sesame oil on it, take a pan and put them on a plate, and stew the bamboo shoots in the oil.
Three-line buckle Shanghai cuisine
Name of the dish: buckle three silk
Ingredients: water-soaked mushrooms, yellow radish, flat-pointed bamboo shoots, tender bean sprouts and fresh bamboo shoots.
Practice: cut mushrooms and fresh bamboo shoots into filaments, soak flat-pointed bamboo shoots and tear them into filaments and cut them into sections. First put the radish slices at the bottom of the bowl, then stick mushrooms, bamboo shoots and flat-pointed buttons at the bottom of the bowl, divide them into three colors, and put the remaining filaments in the middle of the bowl. Add salt, monosodium glutamate and Lentinus edodes, steam in a cage for about half an hour, take out, cover on a large soup bowl, heat in a wok, add fresh soup, salt and monosodium glutamate, boil, put into the soup bowl, pour into the soup bowl, remove the buckle bowl and pour sesame oil on it.
Zaobotou Shanghai cuisine
Name of dish: bad pot head
Ingredients: pig lung, large intestine, pig belly, pig heart, pig liver, pig feet, ham feet, bamboo shoots and oily tofu.
Practice: Put the fat sausage, belly strips, ham feet, lung blocks, pig feet, pork heart slices, onions and ginger into a casserole, add the broth, boil it with high fire, skim off the foam, press it with a porcelain basin to prevent the lung sausage from floating out of the soup noodles, then cover it and stew it for three hours with low fire. After the materials are crisp and rotten, add bean curd, bamboo shoots and pork liver slices.