Home version of potted vegetables(jia ting ban pen cai )

Home version of potted vegetables

Introduction:

"It is said that potted vegetables are the Dietary Custom of the Han nationality in the coastal areas of Guangdong Province and the new territories of Hong Kong. It is said that they originated in the late Southern Song Dynasty and have a history of hundreds of years. They are a kind of mixed dish. A potted dish contains meat and vegetables below, and meat on top. After eating meat dishes, the taste also enters into the vegetable dishes. All kinds of tastes are integrated, which can be regarded as a special dish for holding a banquet. Similarly, this dish is also a good dish to honor the old people when they enter a new residence, open their ancestral halls or light their lights in the new year. As a northerner, I have lived in Guangdong for seven or eight years, and I like this dish very much. It has been mentioned in Hong Kong opera and tongue tip 2, and I've seen ancestral hall dinner. I'll try it today, but it's time-consuming. "

Production steps:

Step 1: fried shrimp: wash shrimp, remove sand line, shrimp gun, shrimp whiskers, make a little batter, fry shrimp well. Oil control

Step 2: Braised streaky pork and chicken: blanch the streaky pork and chicken.

Step 3: put oil in the pot, add pepper, star anise and other materials to fry until fragrant, add pork and chicken to fry for a while.

Step 4: add water to bring to a boil, add soy sauce, soy sauce, sugar, until the soup is thick.

Step 5: Oyster Sauce Abalone: clean abalone, blanch for one minute, then start a new pot to add oil, add abalone and soy sauce sauce sauce sauce, simmer for about half an hour. You can thicken it with white powder.

Step 6: stewed duck palm: you can see the previous recipe. Sesame oil broccoli: blanch broccoli, mix with sesame oil and set aside.

Step 7: stew mushrooms and mushrooms in high soup: soak mushrooms in water, cut mushrooms with a cross knife, blanch mushrooms and mushrooms separately, and then cook chicken soup (or other high soup) for more than ten minutes. spare.

Step 8: beef juice radish: peeled radish, cut into hob pieces, blanch water, simmer with beef broth for half an hour. That's it.

Step 9: the final pot: put radish at the bottom, then bamboo, then broccoli decoration, and cut pork and chicken into pieces, shrimp, mushrooms, abalone, duck feet respectively. Finally, when eating, pour in the soup and cook for more than ten minutes.

Materials required:

Pork: 1

Chicken: a quarter

Shrimp: 10

Duck feet: 6

Abalone: 4

Mushroom: 10

White radish: 1

Broccoli: 1

Bamboo: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Star anise: right amount

Cinnamon leaves: moderate

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Flour: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Fish sauce: moderate

Dry pepper: right amount

Scallion: right amount

Garlic: right amount

Note: 1. All kinds of dishes according to their own preferences, meat and vegetables can be, all kinds of dishes can also be varied, vegetable dishes are best convenient to taste, such as fungus, radish and so on. 2. The basin is usually made of porcelain or stainless steel, which is convenient for heating and cleaning. 3. The dishes generally include chicken, pig, fish, etc., but also high-grade, including all kinds of seafood, pork is very important.

Production difficulty: ordinary

Process: others

Production time: one day

Taste: Original

Chinese PinYin : Jia Ting Ban Pen Cai