黑犬黑犬97
Beijing DuckBeijing Roast DuckBeijing Duck or Beijing Roast DuckBeijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking duck is seen to be one of the two things you are absolutely supposed to do while in Beijing.How roast duck was made?You might want to know more about how Peking Roasted Duck is made. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.Special farms supply plump Beijing ducks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.Select a duck with whole skin. First the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck. Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.What is Beijing Duck Recipe?Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. It is not necessary to order extra soup, for the duck-bone soup is always included in you order. It will be served as the rear dish for the dinner.History of Roast DuckThe art of roasting ducks evolved from techniques used to prepare sucking pigs.The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: "Fill your plates with roast duck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang's roast duck…"To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.Which restaurant is famous one?The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes. When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang' an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing's most famous culinary delight.How to eat it?First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce.There is a proper way to eat it. First, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: "it's a pity to leave Beijing without trying the roast duck The taste of the roast duck is in the eating.Beijing duck Ingredients:One 5 to 6 pound duck8 cups water1 slice ginger1 scallion, cut into halves3 tablespoons honey1 tablespoon white vinegar1 tablespoon sherry1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons waterScallions for garnishDirections:Clean duck. Wipe dry and tie string around neck.Hang duck in cool, windy place 4 hours.Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.Hang duck again in cool, windy place for 6 hours until thoroughly dry.Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.Turn duck and roast 30 minutes more.Turn breast side up again. Roast 10 minutes more.Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.(This recipe is from Madame Wong's Long-life Chinese Cookbook, reprinted courtesy of Sylvia Schulman)
沫卡MOKOO
double-cooked pork slicesstir-fried boiled pork slices in hot sauce twice-cooked pork often with chilli seasoning以上内容来源于：《新汉英大辞典》1,boil the meat;2,silce it into pieces;3,cook the slices with chilli seasoning.
木叶星海
pork with preserved vegetable 梅菜扣肉 steamed minced pork with salt fish 咸鱼蒸肉饼 sauté diced pork fillet with brown sauce 酱炸里脊丁 ham with fresh bamboo shoots 鲜笋火腿 braised pork leg 红烧猪蹄 pig tripe with chili sauce 麻辣猪肚 sliced meat and liver with fried rice crust 双片锅巴 pork chops with bean sauce 豆豉排骨 pork chops with sweet and sour sauce 糖醋排骨 sauté pork cubelets with hot pepper 宫保肉丁 meat with cayenne pepper 麻辣白肉 braised pork tendons 红烧蹄筋 meat balls braised with brown sauce 红烧狮子头 fried crisp pork slices with sugar powder 糖粉酥肉 roasted suckling pig 烤乳猪 fried crisp pork 脆皮锅酥肉 stewed pork with preserved bean curd 腐乳炖肉 braised pork slices in soy sauce 红烧扣肉 quick-fried pork and scallions 葱爆肉 sweet and sour pork 咕噜肉 steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉 double cooked pork slices 回锅肉 beef with orange peel 陈皮牛肉 mutton shashlik 烤羊肉串 rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉 mutton braised in brown sauce 红烧羊肉double cooked pork slices 回锅肉【原料】五花肉（六两）、青、红椒（各一只）、青蒜苗、葱（各一棵）、豆瓣酱（两茶匙）、豆豉（一茶匙）、姜茸、调味料：酒、生抽、甜面酱、糖、盐 【制作过程】 1、猪肉洗净，放入滚水中煮至七成熟，盛起切薄片。 2、烧热镬，下油两汤匙将青、红椒粉炒盛起，放入猪肉炒片刻，加入豆瓣酱、姜茸、豆豉、青蒜兜炒，再加入调味料，改慢火煮至汁浓，放入青、红椒及葱段兜匀便可上碟。 【特点】 (川菜)回锅肉是先将猪肉煮过再切成薄片，放回锅内炒熟，所以称为“回锅”肉。 About: Double Cooked Pork - Which means boiled once and stir fried once. Ingredients: [1] Pork Hind Leg 300g(12 oz), Green Pepper 1, Garlic Leek 1, Ginger few slices [2] Spicy Bean Paste 1 tbsp, Sweet Bean Paste 1/2 tbsp [3] Soy Sauce 1/2 tbsp, Cooking Wine 1/2 tbsp, Sugar 1 tsp. Cooking Instructions: 1. Use cold water to boil pork along with 3 slice of ginger. Bring the water to boil and turn down to simmer for about 30 minutes. Take out the water and let it cool down. Then slice into thin slices. 2. Chop green pepper in to triangular pieces. Chop garlic leek into 1 inch long pieces. 3. Heat the wok and add 2 tbsp of oil. When the oil is hot, add the pork in first, stir and let the fat cook out. Then add garlic leek and green pepper in and stir fry together. Then take out. 4. Heat another 2 tbsp oil till hot and add 3 slice ginger and ingredient [2] stir till fragrant. Then add stuff from step 3 in and ingredient [3]. Stir fry all together for a minute and serve.
maodougouzaizi
1, we must first explosion meat, Tips is to buy pot, which was to Guoshao heat, the heat better, mainly to prevent meat in the process of explosive paste pot; unexploded meat What does that mean? Oh, this is meat stir, some of the oil from Jilong. 2, unexploded good meat, Cook, oil pan. Scale reform can meet small fire Bian Jiang speculation bubble, bubble Haijiao, watercress. Yongxiaohuo is designed to prevent drooping because Huoda speculation Hu, let him smell and taste came out on the trip; 3, drooping speculation good, back in the meat. Huiguorou just, of course, several more to the pot. Then with sweet sauce, the color, of course, and sweet sauce is a key to the taste, with the sugar is a reason. How kind, and then there are the colors; 4, plus a little MSG. Then meat and speculation has been good, and if we feel that can almost taste with soft 5, Add Suanmiao, coupled with a fire dishes. Attention, not to die Suanmiao speculation, speculation-point more!
