Can you introduce the practice of Luoyang water mat?

The serving procedure of Luoyang water mat is: first put four meats, four vegetarian dishes and eight cold dishes on the mat surface, and then serve four major dishes. Each big dish with two Chinese dishes is called "taking the court". The fourth course served beet sweet soup, followed by the staple food, followed by the four dishes on the table, and finally served a "farewell soup." Twenty-four dishes with soup, orderly and without disorder.

Eight cold cuts (the first eight products)

1. Du Kang drunken chicken: Choose a fat hen about one year old, cook it with salt water until it is done, pour 250g of Dukang wine into the pot, cover it and stew for 2-3 hours, then shred it and put it on a plate.

2. Spiced beef: raw beef and ham are washed with blood, cut into pieces of about 500g, marinated in a red pot, sliced and put on a plate, topped with sesame oil, and sprinkled with a little shredded onion and coriander.

3. Red oil ear shreds: Shred cooked pig ears, add shredded onion, shredded pepper, red oil, salt water, monosodium glutamate water and vinegar and mix well. 4. Salt and pepper crucian carp: After cleaning the small crucian carp, put it in a container, add onion, ginger, cooking wine, salt, monosodium glutamate and spiced powder for half an hour, soak the fine starch one by one, put it in a 60% to 70% hot oil pan, fry it until crisp, and then sprinkle with salt and pepper.

5. Garlic Cucumber: Wash the cucumber, cut it into diamond-shaped pieces and put it in a container. Add a little minced garlic, salt water, monosodium glutamate water, white sugar water, white vinegar and sesame oil, and mix well to serve.

6. Chrysanthemum turns into eggs: peel and cut into petals, put them into a plate in the shape of a radial chrysanthemum, sprinkle a little Jiang Mo in the middle, and pour soy sauce, red oil and sesame oil.

7. Crispy lotus with ginger juice: Slice peeled lotus seeds, wash them with clear water to remove tannins, blanch them in a pot, remove them and let them cool, then put them in a container, add a little salt water, monosodium glutamate water, white vinegar, ginger juice and sesame oil and mix well.

8. Golden hook celery: celery is defoliated, washed, cut into 5 cm long pieces, blanched and placed in a container. While it is hot, pour it into the simmer juice made of sesame oil, dried seaweed, shredded onion and ginger, shredded dried pepper, pepper oil, salt, monosodium glutamate and white vinegar. Mix well and serve on a plate.

Four-town table (four blocks)

1. Peony Swallow: The radish in Dongguan, a suburb of Luoyang, is the main material. After peeling, cut into 5 cm long and 0. 1 cm thick filaments. Soak in clear water first 15 minutes. After controlling the water, evenly wrap a layer of fine mung bean starch. Steam in a cage for 5-8 minutes, then take it out and air it thoroughly. Then, tear the glued shredded radish into silk, mix it with a little salt, and then put it in. Put the "Vegetarian Swallow" at the bottom of the soup basin and code it with assorted ingredients such as shredded chicken, shredded ham, shredded egg skin, shredded bamboo shoots, shredded sea cucumber and shredded squid. Put a peony flower in the middle of the egg yolk cake slice, pour the clear soup, add salt, cooking wine and monosodium glutamate, steam thoroughly in a cage, and then add balsamic vinegar, pepper and sesame oil.

2. Material whole chicken: evenly spread honey water on the surface of tender chicken and fry it in 70% hot oil until golden brown. Put chicken in a soup pot, add clear soup, add salt, cooking wine, monosodium glutamate, onion ginger, aniseed and pepper, steam in a cage for 40 minutes, then add pepper and sesame oil.

3. West spicy carp: 1 Yellow River carp, after preliminary processing, put prismatic flower knives on both sides, marinate for 10 minute, fry until both sides are golden, then cook with dry powder skin, dried red pepper, fungus, bamboo shoots, ginger slices and onion segments, and add salt, cooking wine, monosodium glutamate and soy sauce.

4. Honey-flavored eight-treasure rice: blanch the rice, mix with assorted preserved fruits and white sugar, steam it in a bowl until it is soft, buckle it in a sea bowl, and then pour the sugar juice.

Bazhong Jian

1. There are two kinds of stewed sea cucumbers: water-soaked sea cucumbers with inclined blades, and water-soaked squid and wheat-ear flower knives are blanched separately for use. With auricularia auricula and bamboo shoots as ingredients, refined salt, cooking wine, monosodium glutamate, pepper, balsamic vinegar, soy sauce, sesame oil, big oil, scallion and Jiang Mo as seasonings, the soup was made into crisp, sour and fresh soup with broth, and finally blended with sesame oil and put into a sea bowl.

2. Luoyang pork slices (with soup slices): sliced pork, sized and lubricated for later use. With auricularia auricula, bamboo shoots, water-soaked golden needle and water-soaked mung bean as ingredients, the production method and taste are similar to those of "stewed sea".

3. Braised mixture: sliced pork belly, sliced large intestine, sliced pork liver, sliced pork skin with water, sliced oblique blades, fungus and bamboo shoots. The production method is the same as the first two, and the taste is soft, rotten and delicious, fresh and spicy.

4. Deep-fried meatball soup: cooked and chopped sweet potato vermicelli, mixed with flour and broth, mixed with salt, cooking wine, soy sauce, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, blended into a thin and moderate filling, then squeezed into small meatballs, fried to dryness, and fished out for later use. Stir-fry diced tomatoes, garlic sprouts, soaked mung beans and soup stock into hot and sour soup, and sprinkle with croquettes.

5. Shui Piao meatballs: Chop chicken breast into minced meat, add egg white, starch, salt, cooking wine and monosodium glutamate, beat into chicken gizzards, squeeze into small meatballs, cook, add salt, cooking wine, monosodium glutamate, pepper and sesame oil to the soup, put the soup into a soup basin and sprinkle with coriander.

6. Milk soup belly slices: batch the cooked pork belly into inclined blades and blanch them for later use. Take big oil as base oil. When it is 40% hot, add a little flour and stir fry, quickly add broth, add salt, cooking wine and monosodium glutamate and boil it into milk soup. Put the belly slices in the milk soup, stew them until they taste good, put them in a soup bowl, and drizzle with sesame sauce and Chili oil.

7. Sweet potato with honey juice: peeled sweet potato from Luoyang, cut into diamond-shaped pieces, fried in the outer coke and set aside. Make sugar juice with white sugar, clear water, a little sugar color and starch, put it in a soup bowl and sprinkle with fried sweet potatoes.

8. Hawthorn Waterlogging Soup: Make sweet and sour soup with hawthorn mud, sugar, glutinous rice wine and clear water, and then sprinkle with snowflake-shaped apples.

Four scans

1. Braised pork with tiger skin: Boil pork belly with skin until it is 80% cooked, evenly sprinkle with honey, fry in 70% hot oil, take out and let it cool, cut into chunks with a thickness of 0.5 cm, put it in a bowl with the skin facing down, and sprinkle with ginger slices, onion segments, pepper and star anise. Mix broth, salt, cooking wine, monosodium glutamate, soy sauce and white sugar into a sauce, pour it into a meat bowl, steam it in a cage until it is soft and glutinous, and buckle it into a sea bowl.

2. Small crispy meat: peel and slice the meat, hang it in the whole egg paste, fry it with 60% to 70% heat until it is hard, put it in a bowl, pour in the sauce mixed with salt, cooking wine, monosodium glutamate, soy sauce and broth, sprinkle with pepper, star anise and onion ginger, steam it in a cage until it is crispy and tasty, and then buckle it in a sea bowl.

3. Stewed fake sea cucumber: also known as Luoyang water pill. Boil and chop sweet potato vermicelli thoroughly, soak sweet potato starch thoroughly with clear water, mix together, add broth, minced meat, minced auricularia, minced onion and ginger, salt, cooking wine, monosodium glutamate, soy sauce and sesame oil, mix into sticky stuffing, squeeze the bar code with a length of 1 cm and a thickness of1cm by hand, and steam it on a cage with high fire. Add salt, cooking wine, monosodium glutamate, pepper and balsamic vinegar to the broth, boil it, add water polo and stew for a while, pour in sesame oil, sprinkle with garlic sprouts and coriander and serve.

4. Sour and hot egg soup: stew vegetables, diced tomatoes, auricularia auricula slices, bamboo shoots, needle segments and broth into a hot and sour soup, stir well, pour in the broken egg liquid, leave the tail of the egg when it blooms, and pour sesame oil into the soup bowl.

The first eight items (cold) are served in advance. 16 The order of serving hot dishes is generally as follows: 1, peony swallow 2, braised seafood 3, Luoyang sliced meat 4, chicken with seasoning 5, braised miscellaneous vegetables 6, Shui Piao meatballs 7, Silla carp 8, fried meatball soup 9, and milk soup belly slices 165438.