Innovative Auspicious Dishes 100 Examples

Author: China Light Industry Press
Publisher:
Publishing Date: 2000-09-01
Features: This book is the result of the author's dedicated research on traditional cooking techniques over many years of practical experience. It innovates in color, aroma, taste, and presentation while paying special attention to the rational combination of nutritional components of various ingredients. The dishes in the book are characterized by novel presentations, eye-catching color combinations, diverse flavor adjustments, and auspicious names. The main features of this book are as follows:
1. Emphasizing the artistic quality of the dishes. Through creative shaping, color coordination, flavor adjustments, and artistic naming, it creates a stronger culinary ambiance.
2. Highlighting the precision of knife skills and heat control.
3. Using a wide range of ingredients and scientifically pairing them based on the shape and color of the dishes. It emphasizes the use of seasonal ingredients and their nutritional value. The selection of seasonings is also scientific.
4. Ensuring the nutritional balance of the dishes and promoting health benefits. This book is rich in content and variety, serving as an excellent guide for home cooking and an indispensable reference for restaurant staff.
Excerpt:
8. A Tapestry of Blooms (Hundred Flowers Marinated Cucumber)
The name "A Tapestry of Blooms" reflects the vibrant colors of the ingredients, which resemble blooming flowers. "Hundred Flowers Marinated Cucumber" is an innovative dish inspired by the traditional cold dish "Marinated Cucumber Cup." The traditional dish is served cold, while "Hundred Flowers Marinated Cucumber" is served hot, setting a precedent for cold dishes being served warm. The presentation combines various colored ingredients, poured into a cucumber cup, creating a dazzling array of colors.
Ingredients:
- 50g lean pork,
- 500g young cucumber,
- 50g carrot,
- 50g shiitake mushroom,
- 50g bamboo shoot,
- 50g scallion,
- 30g chili bean paste,
- 10g vinegar,
- 10g soy sauce,
- 5g cooking wine,
- 50g peanut oil,
- 3g MSG,
- 50g chicken broth,
- 30g red chili oil,
- 2g salt,
- 50g sugar.
Method:
(1) Wash the cucumber with water, cut it into 3 cm segments, and remove the center to form cucumber cups. Heat oil in a wok, add the cucumber cups, and stir-fry until hot. Add MSG, cooking wine, and salt, then stir-fry for a moment and set aside in a plate.
(2) Heat oil in the wok, add the pork, carrot, shiitake mushroom, bamboo shoot, and scallion, stir-fry for a while, and set aside in a plate.
(3) Clean the wok, add oil, heat to 70°C, add chili bean paste, stir-fry until fragrant, then add the diced ingredients. Add soy sauce, cooking wine, sugar, vinegar, and chicken broth, stir-fry until the sauce thickens. Drizzle with red chili oil, pour into each cucumber cup, and serve.
Features: Bright red and colorful, crisp texture, and a balanced sweet, sour, and spicy flavor.
Nutritional Content:
- 100g cucumber: 0.6g protein, 0.2g fat, 11 kcal, 0.3g dietary fiber, 19mg calcium, 29mg phosphorus, 0.3mg iron.
- 100g carrot: 0.6g protein, 0.3g fat, 38 kcal, 0.8g dietary fiber, 19mg calcium, 29mg phosphorus, 0.7mg iron.
- 100g shiitake mushroom: 13.0g protein, 1.8g fat, 284 kcal, 7.8g dietary fiber, 4.9g ash.
- 100g pork: 10–17g protein, 10–30g fat, 7–10mg calcium, 130–170mg phosphorus.
9. Four Auspicious Blessings (Four Happiness Meatballs)
The dish contains the four auspicious characters "fortune, wealth, longevity, and happiness," hence the name. "Four Happiness Meatballs" is inspired by the traditional Shandong dish "Four Happiness Meatballs" and features innovations. The traditional method involves shaping and frying the meat filling directly, which makes the surface ingredients hard and some nutrients lost. To address this, the dish now includes an egg batter step, enhancing the flavor and adding to the festive atmosphere of the banquet.
Ingredients:
- 500g pork (a mix of lean and fat),
- 100g shiitake mushroom,
- 50g water chestnut,
- 50g dried scallop,
- 2 eggs,
- 75g starch,
- 5g MSG,
- 4g cooking wine,
- 6g salt,
- 30g soy sauce,
- 750g peanut oil,
- 500g chicken broth,
- 10 stems of Bok Choy,
- 50g sesame oil,
- a little scallion and ginger,
- a little lard.
Method:
(1) Minced pork (a mix of lean and fat) is placed in a large bowl. Minced shiitake mushroom, water chestnut, and dried scallop (soaked in warm water and cleaned) are also added to the pork, mixed with MSG, starch, cooking wine, salt, soy sauce, scallion and ginger, and sesame oil.
(2) Heat peanut oil in the wok, add the meat mixture, divide it into four equal parts, shape into large meatballs, coat with egg batter, and fry until golden brown. Remove and drain excess oil.
(3) Heat lard in the wok, add chicken broth, mix in MSG, cooking wine, salt, soy sauce, and ginger juice to form a golden broth. Bring to a boil, skim off foam, pour into a clay pot, add the fried meatballs, and simmer on low heat for 15 minutes. Add Bok Choy, arrange neatly, and place the four auspicious characters "fortune, wealth, longevity, and happiness" on the meatballs before serving.
Features: Soft and tender texture, rich and aromatic broth, and a golden, eye-catching color.
Nutritional Content:
- 100g pork (a mix of lean and fat): 9.5g protein, 59.8g fat, 580 kcal, 6mg calcium, 101mg phosphorus, 4.1mg iron.
- 100g dried scallop: 47.6g protein, 0.5g fat, 195 kcal, 882mg calcium, 695mg phosphorus, 6.7mg iron.
- 100g shiitake mushroom: 13.0g protein, 1.8g fat, 284 kcal, 7.8g dietary fiber.
- 100g water chestnut: 1.5g protein, 0.1g fat, 94 kcal, 0.6g dietary fiber, 68mg phosphorus.
10. Longevity and Health (Pumpkin Pork Tenderloin)
In folklore, the pumpkin is considered a treasure that brings good luck and health. Since the main shape of the dish is a pumpkin, it is named "Longevity and Health." The cooking method is similar to fried nine-jewels but differs from fried meatballs. The pumpkin shape adds a festive touch, and the meat filling is coated with egg batter and breadcrumbs to keep it tender.
Ingredients:
- 250g pork tenderloin filling,
- 2 egg whites,
- 100g breadcrumbs,
- 5g MSG,
- 4g salt,
- 3g cooking wine,
- 50g starch,
- 25g sesame oil,
- 500g peanut oil (50g used),
- 1 egg,
- a little scallion and ginger.
Method:
(1) Mix the pork tenderloin filling with sesame oil, egg whites, MSG, salt, cooking wine, scallion and ginger, and starch, then knead well. Shape into 10 pumpkin-shaped pieces, coat with egg batter, and roll in breadcrumbs.
(2) Heat peanut oil in the wok, add the pumpkin pieces, and fry until golden brown. Remove with a sieve, drain excess oil, and arrange on a plate.
Features: Grand in shape, golden in color, crispy outside and tender inside, with a rich meat aroma without being greasy. It can be served with tomato sauce or Sichuan pepper salt for a unique flavor.
Nutritional Content:
- 100g lean pork: 10–17g protein, 10–30g fat, 7–10mg calcium, 130–170mg phosphorus.
- 100g egg white: 10.0g protein, 0.1g fat, 46 kcal, 19mg calcium, 16mg phosphorus, 0.3mg iron.
- 100g breadcrumbs: 9.4g protein, 1.4g fat, 350 kcal, 0.4g dietary fiber, 25mg calcium, 162mg phosphorus, 2.6mg iron.
- 100g peanut oil: 100g fat, 900 kcal, 0.03mg beta-carotene.