It is usually said that what kind of dish is a hard dish, how hard is it to be hard?

What kind of dish is usually said to order a hard dish? How hard is hard?

Hard dishes are expensive dishes that can be put on the table and are accepted all over the world. For example, in Inner MongoliaRoast whole lamb, from slaughtering, pickling, grilling, this process lasts for several hours. When the roasted whole lamb was brought to the table, it really shocked everyone present.

Of course** is also above four figures, it is acceptable to eat once in a while, and I can't stand eating my wallet often.

Roasted sea cucumber with green onions

The color of this dish is bright red, the sea cucumber is soft and glutinous, and it is slightly sweet in the salty and fresh. Since it is a green onion roast, the green onion plays a great role, mainly highlighting the flavor of the green onion and making it worthy of its name. Another key is thickening, requiring the juice to adhere to the sea cucumber as much as possible, and there should be no excessive juice on the plate, let alone water.

It is best to soak the sea cucumber by yourself, so that the quality is controllable. Some stores are greedy for convenience and are afraid of trouble, and adopt the method of outsourcing, that is, the first merchant is preliminarily processed and delivered. This sea cucumber tends to have a strong alkaline flavor and needs to be neutralized by adding vinegar to blanch the water, adding a small amount of rice vinegar to boil, and then soaking it in broth.

Braised prawns

Use fresh prawns, brush them well, handle the internal organs, and cut the shrimp meat into two sections.

Pour cooking oil into the pot, add Sichuan pepper, ginger and shallots, and prawns and stir-fry until they turn color, press the shrimp head with a spatula, squeeze out the shrimp brain, add the broth, ginger juice, cooking wine, sugar, salt and boil, turn to low heat and simmer for a few minutes, reduce the juice until thick, add green garlic sprouts and stir-fry for a few seconds, and remove from the pot.

Fish soaked in oil

Use 1 kg of fresh fish and clean it up. Pour a large amount of cooking oil into the pot, boil to 3-4 oil temperature, turn to low heat, and soak the fish for about 20 minutes. The most important thing in this dish is to control the oil temperature, too high will become fried fish, too low and difficult to cook.

During this period, prepare pepper, light soy sauce, broth, chicken essence, and mix into a sauce. Shred the ginger and shallots.

After the fish is cooked, remove it and put it on a plate, pour in the sauce, spread the ginger and shallots, and finally heat the oil and pour it on top of the ginger and shallots.

Steamed pork ribs with soy sauce

Cut the pork chops out of the bones, cut them out one by one, chop off the bones, soak them for 30 minutes with only the "finger bones", drain and serve.

Add rinsed tempeh, minced ginger, shallots and garlic, light soy sauce, salt, sugar, egg white, cooking oil and mix well, then flatten, put in a pot, cover and steam over high heat for 20 minutes. Finely chopped green onion and coriander.

Usually the hard dishes are more expensive dishes, generally meat such as roast lamb shank, braised elbow or pork ribs, etc., ** more expensive, people do not often eat.

There are two aspects to the hard dish, one is enjoyable, and the other is awesome. The north is more inclined to indulgence, and the south is more inclined to tween. Enjoyable - for example, eating mutton, killing a sheep, boiling water, eating meat and drinking soup, one pot per capita can be made.

It's very simple, but enjoyable, and it's a typical northern hard dish. Awesome - for example, Buddha jumping over the wall, precious ingredients, complex craftsmanship, unique ingenuity, a small cup per capita carefully tasted. It's not enjoyable, but it's awesome, and it's a famous southern hard dish.

The hard dishes we usually talk about are meat dishes that have undergone delicate processing, such as braised fish, sweet and sour pork ribs and other meat dishes must go through complex processing procedures before they can be called hard dishes.

Northerners often say "two hard dishes", so what is "hard dishes"? How "hard" is it?

When eating, it is more affordable, delicious, and Li Jianna stir-fried dishes with large pieces of meat; Sometimes it also refers to powerful, **expensive dishes that can reflect status. When eating, it is more satisfying, affordable, anti-hunger, delicious, and can be stir-fried with large pieces of meat. In the north, people mostly refer to dishes that are of high value and are not commonly eaten.

In fact, the hard dishes here are the meaning of good dishes, delicious dishes, delicious dishes, and special flavor dishes. Hard dishes are the best dishes, excellent dishes, dishes that can be taken out of the scene, and dishes with unique flavors. That is, some of the dishes that the northerners say are relatively high in value and can be handled, which is generally only available when there are distinguished guests, indicating that they attach importance to the guests, for example, elbows or prawns.

Not only in the Northeast, in Gansu, the standard of hard dishes is also quite high, it must be whole meat, and the utensils for loading vegetables must use super large pots, bowls and plates simply can't fit, the quality and appearance are very eye-catching, the raw materials should be stacked neatly, such as a whole sheep or half a pig, it is best not to use chopsticks when eating, and start directly.

In the southern part of Guangdong, the standard of hard dishes is not reflected in the quantity, but in the quality and quantity of the dishes, such as abalone and shark's fin, steamed fish with white cut chicken, and a large bowl of stewed soup.

In our hometown, hard dishes are expensive meats, such as mutton, beef, abalone, big bones, seafood, etc., which are the real hard dishes on the banquet, and vegetables are not hard dishes.

It's not a home-cooked dish that you can eat often, such as dishes made with seafood or beef and mutton.

Northerners often say "two hard dishes", so what is "hard dishes"? How "hard" is it?

Hard vegetables refer to more satisfying and anti-hunger dishes, generally meat vegetables; It can also be said to be a specialty dish, a dish that is excellent, a dish that can be taken out of the scene, and a dish with flavor.

What does hard dish mean

We will eat hard vegetables when eating, otherwise we will be hungry easily. In fact, hard dishes are easy to understand, it can be said to be a satisfying and anti-hunger dish, and most of the hard dishes are meat dishes. In addition, hard dishes can also be said to be specialty dishes, excellent dishes, dishes that can be brought to the scene, and dishes with flavor.

Usually when we greet guests at home, there must be hard dishes on the table to show that we value the guests. During the Chinese New Year and festivals, the common hard dishes on the table are elbows, shrimp, fish, pork ribs, chicken, duck and other meats.

A common hard dish in various cuisines

Common hard dishes in Northeast cuisine: pot wrapped meat, chicken stewed mushrooms, pork slices, Northeast iron pot stewed fish, pork stewed vermicelli, etc.

Common hard dishes in Sichuan cuisine: fish-flavored shredded pork, fish-flavored shredded pork, boiled fish, husband and wife lung slices, spicy chicken, etc.

Common hard dishes in Cantonese cuisine: drunken crab, roast suckling pig, soybean sauce chicken, suckling pigeon with western sauce, crispy crucian carp, etc.

Common hard dishes in Shanghai cuisine: osmanthus meat, white chopped chicken, Babao chicken, Fengjing Dingho, etc.

Common hard dishes in Beijing cuisine: Peking duck, shredded pork with Beijing sauce, mutton shabu, fried belly, etc.

Common hard dishes in Shandong cuisine: sweet and sour loin, braised prawns, mullet egg soup, sweet and sour Yellow River carp, chicken nuggets in sugar sauce, etc.

Common hard dishes in Hunan cuisine: Dong'anzi chicken, steamed cured meat, spicy winter bamboo shoots, breaded whole duck, chopped pepper fish head, red simmered shark fin, etc.