"...It's even simpler."

"Tear the white fungus into even pieces. Cut the chicken breast into shreds, put it in a bowl, add starch, and mix well with the rice wine. Cut the pepper into thin strips, and mince the green onion and ginger. Set aside. Put oil in the pot, and when the oil is hot, add the green onion and ginger.

Saute until fragrant, add shredded chicken and stir-fry until the shredded chicken turns white, add white fungus and stir-fry for a few times, add salt and chicken essence to taste. Stir-fry evenly, add shredded hot pepper and stir-fry for a few times before serving."
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"This dish is sweet-scented osmanthus fish sticks. The main raw material is seabass. The taste is fresh and the technique is deep-frying. The difficulty is high. A good sweet-scented osmanthus fish stick must be golden, crispy on the outside, fresh and tender on the inside, and rich in caramel aroma.

!"

Hearing this, Lou Xiao'e couldn't help but laugh, "Weiguo, I'm afraid you are not just selling melons to boast! But this one you made is really golden and has a rich burnt aroma. As for the other ones, I have to taste them to know!"

Lou Xiao'e's words made everyone smile slightly.

Xu Weiguo also smiled lightly and continued to introduce, "This is the first time for our family to eat seabass. Before, we mostly ate grass carp and crucian carp. Don't underestimate seabass. Seabass is rich in protein, vitamin A, and B vitamins.

Calcium, magnesium, zinc, selenium and other nutrients; it has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidneys;

Seabass can also cure fetal dysphoria and oligobreast disease. Pregnant mothers and pregnant women eat seabass as a nutritious food that can replenish the body without causing overnutrition and obesity.

A good product for health;

There is also a lot of copper in the blood of sea bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. People who are deficient in copper can eat sea bass to supplement it."

Lou Xiao'e smiled again and said: "When Du Yue gets pregnant again, you must remember to do Weiguo!"

Du Yue suddenly blushed shyly.

Xu Weiguo glared at Lou Xiao'e fiercely, "There are so many delicious things that I can't stop your mouth!"

Ran Qiu said a little cautiously: "Brother Xu, can you tell me how to make this sea bass? I would also like to learn..."

Xu Weiguo nodded, and then said: "To make these sweet-scented osmanthus fish sticks, you need to first batch the fish into rectangular strips, add refined salt, monosodium glutamate, Shaoxing wine, pepper, ginger juice, etc., mix and marinate for later use, knock the eggs into a bowl, add

Mix refined salt, monosodium glutamate and starch, then add flour

, mix the water thoroughly to form an egg lake; add oil to a wok and heat it to 50% heat, dip the fish strips evenly into the egg lake, deep-fry them in the pan and take them out; when the oil temperature rises to 60% heat, fry the fish strips again until golden brown.

Remove the oil and put it on a plate. Dip it in sweet noodle sauce, salt and pepper when eating."

"You may not be very skilled the first time you do it, but it will be fine if you do it a few more times!"

Ran Qiu nodded, "Thank you, Brother Xu, I'll note it down."

Xu Weiguo smiled and said: "I will go fishing in two days and bring you back some bass so you can practice."

Wu Lan said at this time: "Brother, if I remember correctly, this dish should be Zhejiang cuisine, right?"

Xu Weiguo looked at Wu Lan with some surprise, "Yes, these sweet-scented osmanthus fish sticks are Zhejiang cuisine. Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in my country. It has beautiful mountains and clear waters, rich products and delicious food, so the proverb goes: " "There is paradise above, Suzhou and Hangzhou below." Zhejiang Province is located on the coast of the East China Sea in my country, with waterways in the north.

Net, is known as the land of fish and rice in the south of the Yangtze River. The southwest is hilly and rich in mountain delicacies. The eastern coast is densely covered with fisheries and rich in aquatic resources. There are more than 500 species of economic fish and shell aquatic products. The total output value ranks first in the country. It is rich in products and delicacies.

Self-beautiful, unique, and well-known."

"If you like it, I can do more for you in the future."

"In addition, these sweet-scented osmanthus fish sticks are not only a Zhejiang dish, but also a dish in the Manchu-Han banquet!"

"The Manchu-Han banquet must be familiar to everyone!"

Ran Qiu said excitedly: "I know about the Man-Han Banquet!"

Lou Xiao'e looked at Ran Qiu with a confused look, "Teacher Ran Qiu, tell us about this Manchu-Han banquet."

Ran Qiu looked at Xu Weiguo, and after the latter nodded slowly, she smiled and said: "Manchu and Han banquet, a palace feast during the Qing Dynasty. It has the characteristics of palace cuisine and the essence of local flavor; highlighting the special characteristics of Manchu and Han cuisine.

It is an almost indispensable dish of flavor, barbecue, hot pot, and shabu-shabu. It also shows the characteristics of Han cuisine, including grilling, deep-frying, stir-frying, frying, and roasting. It is truly the treasure and the highest state of Chinese cuisine culture."
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"The Manchu-Han banquet was originally a banquet where Manchus and Han people sat together during banquets held in the Qing Dynasty palace. The Man-Han banquet usually served at least 108 kinds of dishes, including 54 southern dishes and 54 northern dishes, which were eaten in three days.

The dishes of the Manchu-Han banquet include salty and sweet, meat and vegetable dishes, using a wide range of materials and fine ingredients, and include all kinds of delicacies from mountains and seas."

"The dishes of the Manchu-Han banquet are exquisite and the etiquette is exquisite, forming a striking and unique style. Before sitting down, two pairs of incense sticks, tea and hand dishes are served; there are four fresh fruits, four dried fruits, four fruits and four candied fruits on the table; after sitting down,

Serve cold cuts

Then hot stir-fried vegetables, vegetables, and beets are served in turn. The Manchu-Han banquet is divided into six banquets, all named after famous banquets in the Qing Dynasty. It brings together many famous Manchu and Han dishes, selects fresh seafood, and searches for rare animals. The whole banquet includes hot and cold meat

One hundred and ninety dishes

Six items, 124 items of snacks and teas, and 320 items of delicacies. A full set of pastel Wanshou tableware is used, accompanied by silverware. It is rich and gorgeous, and the dining environment is quaint and solemn. During the banquet, a famous teacher is invited to play ancient music to accompany the banquet.

, along the elegant legacy,

The etiquette is rigorous and solemn, adhering to traditional virtues, and serving meals to the imperial court, making guests linger and forget to return. After finishing the meal, you can appreciate the profoundness of Chinese cooking, the origin of food culture, and enjoy the supreme spirituality of all things."<

/p>

"The Manchu-Han Banquet mainly focuses on Northeastern, Shandong, BJ, Jiangsu and Zhejiang cuisines. The treasures in the so-called "Man-Han Banquet" include rhinoceros nose, fish bones, catfish roe, Hericium mushrooms, bear paws, hash toads, deer tails, leopard fetuses and others.

Rare raw materials, etc. Later Fujian

Dishes from Guangdong and other places also appeared on the giant banquet in turn. There were 54 southern dishes: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. 54 northern dishes: 12 BJ dishes, 30 Shandong dishes, and 12

Manchu cuisine."

This chapter is not over yet, please click on the next page to continue reading!

"The Manchu-Han Banquet originated in the Qing Dynasty. It is the most famous Chinese banquet in history, which is the essence of Manchu and Han dishes. There is a food list for the Manchu-Han Banquet in "Yangzhou Painted Fang Lu" written by Li Dou during the Jiashen period of Qianlong.

The earliest record of the Man-Han banquet."

"The Manchu-Han banquet actually did not originate from the palace, but was an official dish in the south of the Yangtze River. According to Li Dou's "Yangzhou Painted Boat Records": "The temples in front and behind Shangmaishui Street are all large kitchens to prepare meals for the six ministers and hundreds of officials: the first portion

, Ten pieces of the top five Gui bowls - bird's nest shredded chicken soup, sea cucumber braised pork tendon, fresh razor clam and radish shredded soup, kelp shredded pork belly soup, abalone braised loosestrife, dandelion and shrimp soup

, shark fin and crab soup, mushroom simmered chicken, pot hammer, fish maw simmered ham, shark skin chicken soup, blood meal soup, first-grade soup rice bowl. The second portion, ten pieces of No. 2 five-gui bowls - crucian carp tongue

Braised bear paws, orangutan lips with rice grains, pig brains, fake leopard fetuses, steamed camel humps, pear slices mixed with steamed civet, steamed deer tail, pheasant slices soup, wind pig slices, wind sheep slices, rabbit breast milk sticks, first grade

Soup and rice bowls. The third portion, ten pieces of thin white soup bowls - pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoots porridge, pig brain soup, hibiscus eggs, goose gizzard soup, steamed anchovies, fake grouper fish

Liver, Xi Shi

Milk, Wensi tofu soup, soft-shelled turtle meat soup, cocoon soup, first-grade soup rice bowl. The fourth portion, twenty pieces of woolen blood plate - roasted, harba, piglets, fried pork and mutton, hanging

Chicken, goose, duck, pigeon, pig offal, haggis offal, boiled pig and mutton, boiled pork and mutton, white steamed piglet, lamb, chicken, duck, goose, white flour pastry rolls, assorted fire-roasted,

Plum blossom buns. The fifth portion, twenty foreign dishes, twenty hot dishes and wine, twenty side dishes, dried fruits on the table, fresh fruits on the table. The so-called Manchu banquet."

"Based on the analysis of written data, the Manchu-Han banquet should originate from Yangzhou. This Manchu-Han banquet combines the essence of the palace banquet and the Han banquet. It later became a general term for large-scale luxurious banquets. The dishes were constantly added and updated, and it became the epitome of Chinese cuisine.

."

After listening to what Ran Qiu said, everyone in the room except Xu Weiguo looked at Ran Qiu with admiration.

"Apart from Wei Guo, who has something in his belly, Teacher Ran Qiu is the most powerful in our family!" Lou Xiao'e couldn't help but sigh.

"Teacher Ran Qiu is so amazing! I want to learn from you!" Du Yue said seriously.

Ran Qiu was a little shy, "Actually, I know these are because my father often lets me read books. These are all from books."

"But there is no comparison between me and Brother Xu. I can only talk about it, but Brother Xu can turn the things in the book into reality! This is the most powerful thing."

"Brother Xu, if I say something wrong, you have to correct me!"

Xu Weiguo nodded and gave a thumbs up, "What Teacher Ran Qiu said is very correct and comprehensive. It's amazing!"

After being praised by Xu Weiguo, Ran Qiu became more and more shy, with a look of joy on her face.

Then Xu Weiguo looked at Lou Xiao'e again, "Sister Xiao'e, you have to learn from Teacher Ran Qiu. This is the power of knowledge. When others don't know and you know it, you are better than others!"

"Others will respect you more!"

"I know! I've been reading recently!" Lou Xiao'e was called on by Xu Weiguo, which was very similar to the reaction of being called on by the teacher in class.

Xu Weiguo did not continue talking about Lou Xiao'e and stopped talking.

"Brother, your first three dishes are all dishes from the Manchu-Han Banquet, so this last dish should also be a dish from the Manchu-Han Banquet!"

"But why is it wrapped in lotus leaves and smells fragrant, but I don't know what's inside?"

Wu Lan cast her eyes on the last dish and asked extremely curiously.

Xu Weiguo smiled and said, "My girl Wu Lan has the best taste."

"This thing is today's hard dish - lotus leaf chicken!"

“Lotus leaf chicken!!”

Hearing these three words, everyone in the room's eyes lit up!

"That's right, lotus leaf chicken is a medicinal diet made with broiler chicken and fresh lotus leaves as the main ingredients. It is a traditional Han nationality dish. It is wrapped in lotus leaves when cooking. The chicken is tender, crispy, fragrant and glutinous, and has the fragrance of lotus leaves.

Not only is it satisfying in terms of senses or taste, but the lotus leaf chicken is not only of good quality, but also very nutritious. It can nourish the body and repair deficiencies, making it a very good nourishing food."

As Xu Weiguo spoke, he opened the lotus leaf, revealing a whole chicken inside.

"Chicken breast is the meat on the inside of the breast, shaped like a bamboo hat. The meat is tender, delicious, nutritious, and can nourish the body. However, it only contains the same amount of fat as shrimps, crabs, etc. There is no need to worry about health risks due to animal fat.

The only meat that is harmful to the human body. Chicken breast is the part of chicken that contains more protein. It is also easily eaten by people.
To be continued...