Serve! Delicious secret collection of palace private cuisine

        In addition to the intriguing palace fighting drama, the most eye-catching thing in the palace drama is the delicious food at the banquet. It has all kinds of colors, flavors and flavors, which makes people salivate. Now let's turn into a modern version of the imperial chef in the palace and make delicious palace cuisine together!

        The best Buddha jumps over the wall

                [materials and appliances]

        Main materials: 40g pearl shell, 80g fish skin, 40g shark fin, 100g pigeon egg, 200g pork ribs, 80g pig feet, 80g pig feet tendon (wet), 100g sea cucumber.

        By materials: 150g crispy bamboo shoots, 100g apricot abalone mushroom, 200g taro, 20g garlic kernel, 20g scallion section, 3G fried scallion, 60g chestnut and 5g mushroom.

        Condiments: rice wine 20cc, chicken broth 2000g, salt 5g, pepper 2G, soy sauce 10g, sugar 20g, firewood fish powder 5g, black vinegar 5g, sesame oil 5g, soy sauce paste 10g, oyster sauce 10g, five spice powder 5g, cooking master.

        Others: 600g cooking oil (for fried fish) and 300g sweet potato powder (for fried ribs).

        Utensils: 1 Buddha jumping wall urn, 1 fresh-keeping film, 1 steamer pot (or 1 electric pot).

                [production method]

        Soak the crisp bamboo shoots in water for about 3 hours (change the water three times in the process, or open a small water flow), and then boil them in water to remove the saltiness.

        Soak scallops and mushrooms in water (about 1 hour), wash and set aside.

        Peel taro, wash Pleurotus eryngii, garlic, chestnuts, fish skin, pigeon eggs, ribs, shark fin and pig's tendon.

        Marinate spare ribs with minced garlic, soy sauce, pepper, five spice powder and sweet potato powder for about 10 minutes, dip in powder and fry until crisp.

        Cut taro and Pleurotus eryngii into small pieces, cut green onions into sections (5 cm in length), fry them together with mushrooms, garlic and chestnuts until golden yellow.

        Dip pigeon eggs and pig feet with a little soy sauce and fry at high temperature until golden yellow.

        Take the Buddha jumping wall urn and put the ingredients in sequence: crisp bamboo shoots → crispy shallots and taro → apricot abalone mushrooms → braised with garlic and scallion → spare ribs, chestnuts, pig feet, pigeon eggs and mushrooms → pig feet tendon, sea cucumber, fish skin, pearl shell and shark fin.

        Put chicken broth into the pot, and then pour rice wine, salt, pepper, soy sauce, sugar, firewood fish powder, black vinegar, sesame oil, soy sauce paste and oyster sauce. After boiling, try the taste first. After seasoning, pour it into the Buddha jumping wall urn, and cover it with plastic wrap after about 9.5 minutes.

        There are two steaming methods:

        (1) Steamer pot: fill the pot with water for 8 minutes. After the water boils, put the Buddha jumping wall urn into the steamer. Steam over high fire for about 100 ~ 120 minutes. During the process, there should be water in the steamer. Do not dry the pot and burn it empty.

        (2) Electric cooker: put 1 cup of water in the inner pot. After steaming for the first time, do not lift the cover. Wait about 10 minutes before adding the second cup of water and steaming for the second time. Steaming twice can prevent the electric cooker from burning out. After steaming, remove the fresh-keeping film of the Buddha jumping wall urn to confirm whether the pig's feet are cooked and rotten. If they are not cooked and rotten enough, they can be steamed again.

        [advice]

        If the processing of food materials is not clean enough, it is easy to affect the lasting appeal of the soup. Therefore, it is relatively important to clean the fish skin, scald the tendon and sea cucumber, and even marinate the meat in advance with soy sauce, rice wine, white pepper and five spice powder.

        Frying taro, meat or ribs crisp is an important step in making Buddha jumping wall. It can not only add aroma to the ingredients, but also make the outer layer of the ingredients solid. It is less easy to break in the boiling process and avoid the soup head being too turbid.

        If you want to improve the intensity and taste of soup, it is recommended to boil the soup first, and use the soup instead of boiled water to have a better flavor.

        The arrangement of ingredients can not only show the richness of ingredients, but also help the stacking of flavor when stewing.

        Choose a smaller and digestible cooking urn to carry the Buddha jumping wall. In addition to the luxurious appearance, it can also maintain the internal heat and make the flavor better because of the smaller closing.

        Squirrel perch

                It is said that when Gan long went down to the south of the Yangtze River, he came to the pine and crane tower in Suzhou. When he saw a lively carp on the Shentai, he named a cook to cook it for him. The cook was glad to hear that the emperor arrived, and did not dare to neglect it. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head raised and tail raised. Gan long praised it greatly after eating it. Therefore, the "Squirrel Fish" is well-known. Nowadays, Squirrel Fish mostly eat mandarin fish or perch. Its color is sauce red, crisp outside and tender inside. It is sweet and sour and palatable. It has complete color, aroma and taste.

        [material]

        Main material: 1 bass of about 600 ~ 900g.

        By materials: 1 dried mushroom, 1 green onion, about 1 / 4 green peppers, about 1 / 4 red and sweet peppers, about 1 / 4 yellow and sweet peppers, 1 / 2 red peppers, 1 small garlic, 2 white noodles, 2 black beans, 1 lemon and 1 carrot.

        Seasoning: About 40g cooking oil (for sauce), about 50g ketchup, about 100g water, about 10g soy sauce, 20g sugar, 5g firewood fish powder, 10g white vinegar, 5g black vinegar, 5g sesame oil and about 50g Taibai powder (for thickening).

        Others: About 600g salad oil (for frying fish), about 300g Taibai powder (for dipping fish pieces), 3G salt and 1g pepper (for marinating fish).

                [production method]

        Wash the bass after removing the scales and internal organs.

        Wash scallion, green pepper, red sweet pepper, yellow sweet pepper, red pepper and garlic and set aside.

        Soak the mushrooms and remove the stalks. Cut them into small pieces together with scallion and red pepper. Cut the garlic into minced garlic.

        Slicing sequence of squirrel Bass: cut off the fish head → cut off the chin → cut the fish back to the tail → cut in the last piece of meat → carefully cut to the tail (the body and tail of the fish shall be complete, and the tail shall not be cut off). Then take another piece of fish meat and cut it to the tail as the same → cut off the whole back rib to the tail → take two pieces of meat connected to the tail → cut the last piece of meat to the skin with a vertical straight knife, but the skin cannot be broken, and then cut it to the tail with a diagonal knife → cut the next piece of meat to the skin with a vertical straight knife, but the skin cannot be broken, and then cut it to the tail with a diagonal knife, so that there is a phase on both sides The same knife worker.

        Sprinkle 3G salt and 1g pepper on the cut fish pieces to make the fish taste delicious, and coat them with Taibai powder, which should be coated in the slit of the knife.

        Start the oil pan, wait until the oil temperature rises to 170 ℃, put in the fish, fry until golden yellow, and adjust the shape of the fish fillets at any time.

        Put 10g cooking oil into the pot, stir fry minced garlic and scallions, remove scallions, then stir fry diced red pepper, diced mushroom, diced red sweet pepper and diced yellow sweet pepper over a low heat, add seasoning, cook, thicken with glass, finally add diced green pepper and sesame oil, and pour the sauce on the fish.

        Take 2 black beans, soak in water, cook or fry them, and use them as the eyes of Squirrel Fish; Cut 2 white noodles into 6 small sections and fry them as the beard of Squirrel Fish.

                [advice]

        When making squirrel bass, the knife method should be consistent, and the fried shape is more beautiful.

        When frying fish, First hold the fish tail in one hand (the fish tail will tilt up after frying), and the other hand grasps the front end of the fish flesh on both sides, and the two backs of the fish flesh are combined together (to make it look like a squirrel), first put the middle part into the pot and fry it to shape, so that the pattern of the fish is reversed. You can clamp the fish slices with bamboo chopsticks so that the two pieces of meat are not separated. After all the shapes are set, put the fish tail into the oil pot and fry it until it is golden. When frying the fish head, you should also dip powder and fry it until it is golden.

        Glazed Euryale ferox is a semi flowing Euryale ferox juice, such as sweet and sour fish Euryale ferox juice.

        Green peppers are left in the pot until the end, which can maintain a beautiful bright green.

        The dish is decorated with radish spray pieces and three-dimensional roses to increase beauty; In addition to serving as a dish decoration, lemon can also twist some juice and pour it on the fish to make the flavor more layered.

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