The serving procedure of Luoyang water table is: first place four meat, four vegetable and eight cold dishes on the table, then four big dishes, each big dish, bring two Chinese dishes, which is called “the belt goes to court”. The fourth dish is beet sweet soup, followed by main food, followed by four table pressing dishes, and finally a “guest soup”. Twenty four dishes with soup are organized in an orderly way without disorder.
Eight cold dishes (top eight)
1.Dukang Drunken Chicken: select the fat and strong hen of about one year, boil it in brine until it is fully cooked and off the fire, pour 250g of Dukang wine into the pot, cover it and simmer for 2-3 hours, tear it up and put it on the plate after leaving the pot.
2.Spiced beef: wash the fresh beef leg with blood water, cut it into 500g or so pieces, put them into a pot of red brine, marinate them, slice them and put them into a plate, then pour them with sesame oil, sprinkle some shredded onion and coriander.
3.Red oil ear shreds: cut the cooked pig ear into shreds, add onion shreds, pepper shreds, red oil, salt water, monosodium glutamate water, vinegar and mix well.
4. Salt and pepper crucian carp: wash the small crucian carp and put it in the container, add the onion, ginger, cooking wine, salt, monosodium glutamate and five spice powder to marinate for half an hour, dip them one by one with even starch, then fry them in an oil pan with a heat of 60-70% until they are crisp and fished out, then put them on the plate and sprinkle with salt and pepper.
5.Mashed garlic cucumber: wash the cucumber and cut it into diamond shaped pieces. Add some mashed garlic, salted water, monosodium glutamate water, sugar water, white vinegar and sesame oil into the container. Mix well and put it into a plate.
6.Chrysanthemum egg changing: peel and cut the egg into long petals, place it in a radial chrysanthemum shape, sprinkle a little ginger in the middle, and pour it with soy sauce, red oil and sesame oil.
7.Crispy lotus with ginger juice: peel and slice the lotus vegetables, wash off the tannin in clear water, blanch them in the pot, take them out and cool them, then put them in the container, add a little salt water, monosodium glutamate water, white vinegar, ginger juice and sesame oil, mix them up and put them on the plate.
8.Celery with golden hook: remove the leaves and roots of celery, wash it, cut it into 5cm long sections and blanch it, then put it into the container, while hot, pour in the sauce made of sesame oil, sea rice, scallion and ginger, dried red pepper, pepper oil, salt, monosodium glutamate and white vinegar, mix well and then put it on the plate.
Four Town table (four pieces)
1.Peony swallows: take the big white radish in Dongguan, the suburb of Luoyang as the main material, peel it and cut it into 5 cm long and 0.1 cm thick filaments. Soak it in clear water for 15 minutes, control the water, dip a layer of fine mung bean starch, steam it in the cage for 5-8 minutes, take it out and air it thoroughly, tear up the adhered radish filaments, mix in a small amount of refined salt, and steam it in the cage for 5 minutes to become “vegetable swallows”. Place the “vegetarian swallow” on the bottom of the soup basin, and put the cooked chicken, cooked ham, egg skin, bamboo shoot, sea cucumber, squid and other assorted ingredients on the top. Then place a peony flower in the middle of the egg yolk cake slice, pour it into the chicken soup, mix in salt, cooking wine and monosodium glutamate, steam in the upper cage, and then mix in vinegar, pepper and sesame oil.
2.All chicken material: spread honey water on the surface of the tender and smooth chicken, and fry in 70% hot oil until golden. Add the chicken into the soup pot and add the clear soup. Add salt, cooking wine, MSG, onion ginger, big sauce and pepper. Steam the cage for 40 minutes, then add the pepper and sesame oil to the cage.
3.Spicy carp: one yellow carp. After preliminary processing, the two sides of the carp are covered with a tile shaped flower knife. After marinating for 10 minutes, it is fried to the golden yellow on both sides. Then, the technique of burning is combined with dried powder skin, dried red pepper, agaric, bamboo shoot slice, ginger slice and scallion. The carp is made of salt, cooking wine, monosodium glutamate and soy sauce.
4.Eight treasures rice with honey sauce: after the rice is blanched, mix well with preserved fruits and white sugar, steam in a cage in a bowl until it is soft and waxy, put it into a sea bowl, and then pour the sugar juice on it.
1.Two kinds of stewed sea cucumber: sliced scalpel made of sea cucumber, sliced scalpel made of squid and wheat, boiled separately for later use. With agaric and bamboo shoots as ingredients, refined salt, cooking wine, monosodium glutamate, pepper, vinegar, soy sauce, sesame oil, soy sauce, scallion, ginger powder as seasoning, stewed with high soup to make a crisp, hot and delicious soup. Finally, stir fry, pour sesame oil into a sea bowl.
2.Luoyang sliced pork (with soup sliced pork): sliced pork lean meat, starched and greased for standby. With agaric, bamboo shoot slice, water hair golden needle and water hair mung bean as ingredients, the production method and taste are similar to “two kinds of stewed sea”.
3.Stewed and mixed: sliced pork tripe, sliced large intestine, sliced pork liver, sliced sliced sliced pork skin, sliced sliced sliced sliced sliced sliced sliced sliced pork, sliced agaric and bamboo shoots. The method of production is the same as the former two. Vinegar is not put in the taste. It is soft, rotten and delicious, fresh and spicy.
4.Fried meatball soup: Boil the sweet potato powder thoroughly and chop it, mix in flour and high soup, mix in salt, cooking wine, soy sauce, monosodium glutamate, onion powder, ginger powder and sesame oil, mix them into a thick and moderate filling, and then squeeze them into small meatballs and fry them until they are dried, then fish them out for use. The hot and sour soup is made by stewing the diced tomato, the sprouted garlic, the watery green bean and the soup seasoning, and then sprinkle the fried balls.
5.Water meatballs: chicken meat cut into velvet, add egg white, starch, salt, cooking wine, MSG beaten into chicken, squeezed into small balls cooked, soup into salt, cooking wine, MSG, pepper, sesame oil, even soup into the soup pot, and then sprinkle with coriander.
6.Tripe slices in milk soup: batch cooked tripe into skewed blades, blanch for standby. When the oil is 40% hot, add a little flour and stir fry, add the soup quickly, and then add salt, cooking wine and monosodium glutamate to boil to make milk soup. Put the tripe slices into the milk soup and stew them into the soup bowl. Pour in the sesame paste and chili oil.
7.Sweet potato with honey sauce: the sweet potato produced in Luoyang is peeled and cut into small diamond shaped pieces, then fried until it is cooked in the external coke. Use sugar, water, a little sugar color, and thicken with flour to make sugar juice. Put it into a soup bowl and sprinkle with fried sweet potatoes.
8.Hawthorn Waterloo soup: to Hawthorn mud, sugar, sweet rice wine, water boil to make sweet and sour soup, thicken and push evenly, then sprinkle with snow like apples.
Four sweep the tail
1.Braised pork with tiger skin: cook pork with skin until it is eight mature, spread honey and fry it in 70% hot oil to be tiger skin shape, take it out for cooling, change it into 0.5cm thick large piece with the skin facing down and put it into the bowl, sprinkle ginger, scallion, pepper and anise. Mix the soup, salt, cooking wine, monosodium glutamate, soy sauce and sugar into the sauce, pour it into the meat bowl, steam it in the upper cage until it is soft and glutinous, and then put it into the sea bowl.
2.Small crispy meat: cut the meat without skin into pieces and hang it on the whole egg paste. Fry it in 60 or 70% hot oil until it is scorched hard. After filling the bowl, pour on the sauce made of salt, cooking wine, monosodium glutamate, soy sauce and high soup. Sprinkle with pepper, star anise and green ginger. Steam it in the upper cage until it is crispy and tasty. Then put it in the sea bowl.
3.Braised sea cucumber: also known as Luoyang water balls. Boil and chop the sweet potato powder, soak the sweet potato starch in clear water, mix the two together, add the broth, minced meat, agaric, scallion and ginger, salt, cooking wine, monosodium glutamate, soy sauce and sesame oil, mix them into some sticky stuffing, squeeze them into 10 cm long and 1 cm thick barcode on the cage, steam them in high heat for 15-20 minutes and then put them in the cage for standby. Put salt, cooking wine, monosodium glutamate, pepper and vinegar into the soup and bring to a boil. Add water balls and stew for a while. Pour in sesame oil and sprinkle with garlic sprouts and coriander.
4.Hot and sour egg soup: stew green vegetables, diced tomatoes, agaric slices, bamboo shoots, golden needle sections and high soup to make a hot and sour soup. Mix the sauce and push it evenly. Pour in the broken egg liquid. When starting the egg flower, remove it from the fire and pour the sesame oil into the soup bowl.
The first eight items (cold) are served in advance:1.Dukang Drunken Chicken; 2. Spiced beef; 3.Red oil ear shreds; 4.Salt and pepper crucian carp; 5.Mashed garlic cucumber; 6.Chrysanthemum egg changing; 7.Crispy lotus with ginger juice; 8.Celery with golden hook. The serving order of 16 hot dishes is generally: 1. Peony and swallow dishes; 2. Stewed sea food; 3. Luoyang meat slices; 4. Whole chicken with ingredients; 5. Stewed mixed vegetables; 6. Shuipiao meatball; 7. Spicy carp; 8. Fried meatball soup; 9. Stomach slices in milk soup; 10. Eight treasures rice with honey sauce; 11. Sweet potato with honey sauce; 12. Hawthorn and waterlog fruit soup; 13. Tiger skin and meat; 14. Crispy meat; 15. Braised sea cucumber; 16. Hot and sour egg soup.