Authentic Shao three fresh practices, burning three fresh practices

Shaoxing three fresh is the special dish of Shaoxing, although the three fresh, but its condiments are abundant, often with fish balls, meat balls, meat skin, river shrimp, broccoli (or cauliflower) to accompany it. The abundance of its material and the freshness of the taste are particularly prominent, so it is called "three fresh".

Ingredients Fish balls, meat balls, meat skin, river shrimp, fungus depending on the situation.

Broccoli (or cauliflower) is subject to the bottom layer.

Tomato a.

A small handful of garlic and chives.

Shao Sanxian's practice.

Cut the broccoli into cubes, soak the meat skin fungus into cubes, wash the river shrimp and set aside.

Pour oil into the pot, add green onions and crushed garlic, stir-fry the broccoli until it changes color, add an appropriate amount of water, cover the pot and wait for the water to boil.

Add the meatballs, fungus, and prawns, add salt, and continue to simmer for 3 minutes.

Add the tomatoes and fish balls before cooking.

Tips: 1.Stir-fried broccoli needs a lot of oil, otherwise it will be easy to wilt.

2.Tomato fish balls are put last, tomatoes can be eaten when cooked, fish balls should not be cooked for a long time and are easy to scatter, and meat balls should be cooked first.

Ingredients: fish balls, meatballs, pork belly, river shrimp, meat skin, broccoli, tomato, white mushroom, cauliflower, egg skin.

Seasoning: Stock.

How to make it: Heat 20-25g of oil.

Pour in the ingredients (except fish balls, meatballs, river prawns, egg skin) and stir-fry for about 40 seconds.

Add 500ml of water, add meatballs, broth, cover and simmer until the water boils.

Add the fish balls, river shrimp and egg skin and continue to cook for another minute, then remove from the pan and serve.

**Courtesy of Jianhu Hotel.

The pace of the New Year is getting closer and closer, and the family reunion for Chinese New Year's Eve dinner on Chinese New Year's Eve is the top priority of the New Year. How to cook a table of Shaoxing-style Chinese New Year's Eve dinner is the warmest moment for many families. Starting today, this newspaper invites hotel chefs and enthusiastic citizens to teach everyone how to cook a table of Chinese New Year's Eve dinner with the most Shaoxing flavor.

Shaoxing people often say "ten bowls", in the past, especially in the countryside, was all a table of Chinese New Year's Eve meal. And now, the living conditions are better, and the food on the Chinese New Year's Eve dinner table is more abundant, and the old Shaoxing people still want to take this "ten bowls" as one of the main dishes. The number of dishes in the "ten bowls" must be ten, and the dishes must be served in bowls, and the table of eight immortals must be used, and eight people sit at a table.

According to the relevant person in charge of the catering department of Jianhu Hotel, although the "ten bowls" of Shaoxing for the New Year will be different for each family, Shaoxing Sanxian is the first dish in the "ten bowls". Symbolizing the auspicious "Shao three fresh", the number of materials is very particular, to use 8 fish balls, 8 large meatballs, and then with bamboo shoots, river shrimp, pork belly, ham, meat skin, vegetables, etc.

The specific method is to prepare fish balls, meat balls, shrimp, cooked pork belly slices, cooked bamboo shoot slices, black fungus, meat skin, cabbage stalks, egg slices, green onion segments, carrots, first start the oil pan, then put in the carrots and stir-fry, and then put in bamboo shoots, black fungus, pig skin, etc., and fry a little to put in meatballs, egg slices, etc. Finally, don't fry again, because the spatula is easy to break the egg slices, and the appearance is not good. Then put the river prawns, finally put the fish balls, then put the appropriate amount of water, and cook slightly.

Add the oyster sauce or stock and the seasoning.

We make our own fish balls and meat balls every year, which mainly has the meaning of reunion. Uncle Shen, who lives in Fudong Garden, said that the meatballs in Shao Sanxian are relatively simple to make, and the lean meat can be chopped and used to make balls, but the fish balls are very difficult to do, buy the tail of a fathead fish, remove the fish bones and skin, put the fish together and chop it together and stir it into a paste with a blender, and then add salt, cooking wine, monosodium glutamate, cornstarch (a small amount), egg white (how much egg white depends on the fish meat), stir the fish paste in one direction, and wait until the chopsticks do not fall and it will be more than half successful.

Prepare a pot of cold water, cook the fish balls while cooking, and wait for the fish balls to float up. Uncle Shen said that every year when he makes his own fish balls, the children gather around him to watch, very curious, and then when the hot fish balls are ready, the children can't wait to taste them first, and the feeling of making food together as a family is the taste of the New Year.

885 Readings.

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Chop the fish head with peppers. This Hunan dish is the first brand, and it simply gives full play to the technological advantages of "steaming" to the extreme. Last year, chopped pepper fish head became a representative of Hunan cuisine into the United Nations, and a group of foreign ** fans circled it, and the big fish head served was very shocking, and it was called "the Eiffel Tower on the plate" by foreign **.

If you eat fish head, you must eat big fish head, because there is a lot of tender meat, rich collagen, good taste, and it is also very face-saving to make a banquet.

Plum cabbage button meat.

This dish is a traditional Jiangsu and Zhejiang cuisine, plum dried vegetables are a specialty of Shaoxing, with good pork belly, steamed together, the aroma of dried vegetables and pork belly blends with each other, and the taste is particularly good.

Whether it's served with crepes or rice, it's all right.

This dish has also been entertained by foreign guests, by the way, *** is also from Shaoxing.

Tamales. The dish of tamales is very famous and is made in many provinces in China, such as Chongqing, Hunan, Jiangxi, Sichuan and other places, and it is very well done.

This dish is very easy to make, wash the best pork belly, cut it into thin strips, mix it with fried noodles, sweet noodle sauce, starch water, sugar, ginger and green onion shreds, and steam it.

The tamales produced in this way are tender but not glutty, fragrant and delicious.

Taro steamed pork. Taro steamed pork belongs to the local cuisine of Lipu, Guangdong, but it is also sold in many Jiangsu and Zhejiang regions, and even in the north, but the name is different.

The taro used to make this dish must be a large and sweet Lipu taro, the pork belly is marinated with salt and sauce, sandwiched into the cut large taro, stacked into a bowl, steamed in a pot, and some are steamed directly on the taro.

After steaming, open the lid of the pot, the aroma is almost washed out, and it tastes fragrant and delicious, and the strength is elastic and smooth.

Shao Sanxian. Shao San Xian is the first dish of Shaoxing cuisine, and it is also a dish of soup and vegetables, the method is to boil the broth, put in fish balls, chicken nuggets, pork belly, ham, river shrimp and other ingredients, boil and steam.

In some restaurants, it is cooked directly, but with the addition of a steaming process, the taste will be even better, and the shape of the various ingredients will be guaranteed.

This dish is nutritious, the taste is salty and fresh, the taste of various ingredients does not interfere with each other, but achieves each other, go to Shaoxing, you must eat this Shaoxing top dish - Shaoxing three fresh.

Steamed egg custard. Presumably many people have eaten such a bowl of egg custard when they were young.

The first spoonful must have been fed by my mother.

Perhaps, you have eaten a lot of steamed vegetables, but what you remember the most is the steamed egg custard from your mother.

Unpretentious, but nourishing the heart.

Ingredients: half an eggplant, 1 potato, 1 green pepper.

Excipients: appropriate amount of cooking oil, 3 grams of salt, 1 teaspoon of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of water starch, 1 green onion, half a head of garlic.

1. Prepare the ingredients first.

2. Slice the green pepper.

3. Cut the potatoes into thick slices and soak them in water.

4., cut the eggplant into cubes.

5. Pour light soy sauce, sugar, salt, water and water starch into a bowl to make the sauce.

6. Fried eggplant.

7. Fried potato chips.

8. Pour oil into a wok and add minced green onion and half of minced garlic.

9. Stir-fry the minced green onion and garlic until fragrant, add the fried eggplant, potato slices and green pepper, and stir-fry slightly.

10. Pour in the prepared sauce.

11. Stir-fry quickly over high heat for a while, and sprinkle in the other half of the minced garlic before removing from the pan.

12. The finished product is as follows.

Cuisine and efficacy: Lu cuisine, cold recipes, heat clearing and detoxification recipes, malnutrition recipes, encephalitis recipes.

Process: Burning. The ingredients for the production of the roasted three fresh weed vegetable tofu boxes:

Ingredients: 300 grams of tofu (north), 100 grams of vetch.

Accessories: 5 grams of ham, 10 grams of winter bamboo shoots, 10 grams of rape, 10 grams of dried shrimp, 25 grams of mushrooms (fresh mushrooms), 10 grams of chicken.

Seasoning: 2 grams of salt, 2 grams of monosodium glutamate, 10 grams of soy sauce, 1 gram of sugar, 3 grams of cooking wine, 3 grams of Sichuan pepper, 10 grams of green onions, 3 grams of ginger, 8 grams of starch (peas), 60 grams of vegetable oil.

Features of the roasted three fresh weed vegetable tofu boxes:

The juice is red and bright, the filling is tender and fragrant, salty and fresh, slightly sweet, and the shape is beautiful.

The practice of cooking three fresh weeds tofu box:

1.Cut the tofu into 12 pieces 5 cm long, 3 cm wide and cm thick. Ham, bamboo shoots, and rape (blanched) are washed and cut into slices.

Sea rice, fresh mushrooms, cooked chicken, and vetch (watery) are all cut into minced pieces, mixed with 1 gram of refined salt, 1 gram of monosodium glutamate, and 2 grams of cooking wine; Heat the pot and put in an appropriate amount of oil, put in the peppercorns, fry them to bring out the fragrance, remove the peppercorns, and keep the pepper oil.

2.Put oil in the spoon and burn it until it is hot, fry the tofu until it is golden brown, remove the clean oil, dig out the tender tofu inside with a knife from the middle piece, smear the filling one by one, and place it neatly on the plate.

3.Put the bottom oil in the spoon and heat it, fry it with green onion and ginger, add soy sauce, cooking wine, pepper oil, 150 grams of chicken broth, sugar, refined salt, monosodium glutamate, ham slices, winter bamboo shoot slices, and then spoon the tofu box, simmer for five minutes over low heat until it is fully cooked, put in the rape slices, thicken it with wet starch, pour in the bright oil and turn the spoon.

Tips for making a roasted three fresh weeds tofu box:

Due to the frying process, about 1000 grams of vegetable oil need to be prepared.

I'm a professional chef, so I don't know what three fresh you're talking about

Hello! Boil water with spices, cool and adjust the same amount of sesame paste + peanut butter, then add oyster sauce, monosodium glutamate, pepper oil, a little horseradish, garlic paste, sesame oil, very delicious! [hee-hee].

How to make three fresh vegetables? Cut the potatoes and green peppers and beans into cubes, sprinkle the beans and eggplants, sprinkle salt and marinate for five minutes, pour in the potato cubes after the oil is hot, then remove and fry the other potatoes and beans together and add the sauce. ，

The easiest way to make three fresh foods at home is as follows:

Ingredients: potatoes, eggplant, green peppers, carrots, salt, oyster sauce, soy sauce, white pepper, starch, garlic, water.

Tools: kitchen knives, paring knives, cutting boards, pots, pots, spatulas, plates.

1. Clean the ingredients, celebrate the carrots and peel the potatoes for later use.

2. Cut the potatoes and eggplant into hob pieces, and tear the eggplant into small pieces by hand.

3. Put all the ingredients into the container after processing, add 1 spoonful of starch to the container, grasp both sides of the container with both hands, and shake the container vigorously to make the ingredients evenly coated with starch.

4. Peel and chop the garlic into minced pieces.

5. Take a container, put 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, a little white pepper, a little starch and half a bowl of water in the container, and mix well.

6. Pour more cooking oil into the pot and boil until it is 6 hot, and put the starched potatoes, eggplants and carrots into the pot to go through the oil.

7. Leave a little oil in the pot and continue to heat, pour the chopped garlic into the pot and stir-fry until fragrant.

8. Finally, pour the oiled ingredients into the pot, cut the peppers into pieces, pour them into the pot, add the sauce and stir-fry evenly, and reduce the juice over high heat.

9. Sprinkle some salt before coming out of the pot, stir-fry again and then you can put it out of the pot and put it on the plate.

Ingredients: appropriate amount of potatoes, appropriate amount of eggplant, appropriate amount of green pepper, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar

Appropriate amount of starch, appropriate amount of soybean paste, appropriate amount of five-spice powder.

The steps are as follows:

1. Cut the green pepper into cubes and set aside. Cut the eggplant and potatoes into cubes, and change the onion and garlic to a knife and set aside.

2. Heat oil in a wok, and pass the eggplant, potatoes and green peppers in turn.

3. Heat oil in another pot, pour in green onion and garlic and stir-fry until fragrant. Add the oiled eggplant, potatoes and green peppers and stir-fry.

4. Add sugar, soy sauce, five-spice powder, and soybean paste and stir-fry well. Pour in the water starch to thicken, remove from the pot and add salt to taste.

5. Home-cooked three fresh dishes are perfectly served.

Disanxian is a traditional famous dish in Northeast China. The ingredients are three ingredients that are fresh and seasonal in the field: eggplant, potatoes and green peppers.

It is not only because of the fresh flavor and natural green ingredients, but also because it covers the nutrition of a variety of ingredients, so that the three flavors of very ordinary ingredients can be made into delicious dishes.

When eating in restaurants, many people like to order three fresh dishes and dried fried beans, but nutrition experts point out that even healthy vegetarian dishes become unhealthy after taking a "oil pot bath". Ground three fresh, dry fried beans, oil drizzled eggplant, although it is a vegetarian dish, but once the oil is over, the calories are higher than the meat.

The main ingredients of Disanxian are potatoes, eggplant, and green peppers. After potatoes are fried at high temperatures, carcinogens such as acrylamide are formed; Eggplant is rich in vitamin P and inhibits keratin, often eaten can lower blood lipids, but has a super ability to absorb oil, fried eggplant, simply become a small oil packet; The green pepper has been "baptized" in the oil pot, and the vitamin C has almost been exhausted.

Ingredients: 300 grams of eggplant, 300 grams of potatoes, 200 grams of green peppers.

Excipients: appropriate amount of light soy sauce, appropriate amount of edible oil, appropriate amount of dark soy sauce, appropriate amount of corn starch.

Steps: 1. Cut the eggplant into pieces with knives.

2. Peel the potatoes and cut them into pieces.

3. Remove the seeds in the green pepper, wash it and cut it into pieces, and pour the green pepper into the pan.

4. Fry until the surface of the green pepper is peeled, then remove and set aside.

5. Put it into the oil pan again, pour in the eggplant, fry until the eggplant is medium-cooked, and then take it out and set aside.

6. Finally, remove the oil from the pan and pour in the potato cubes.

7. Fry until the surface of the potatoes is golden brown and can be inserted with chopsticks.

8. Add the fried green peppers and eggplant to the pot.

9. Add an appropriate amount of light soy sauce.

10. Add a little dark soy sauce.

11. Add a little sugar, boil for three minutes, add some cornstarch water and boil.