
Tianjin Dishes consist of local dishes and Shandong-style dishes. Typical dishes are braised shark's fin, braised flounder, Meigong Chinese yam, Seven star purple crab, and silver fish with white sauce.
Seven-star Purple Crabs
Materials:
7 live female crabs
7 egg whites
250g soup stock
Preparations:
- Clean and steam the crabs.
- Mix the egg whites with salt, MSG and clear soup, put half of the mixture into a soup plate and steam over a high heat for five minutes, put the steamed crabs onto the steamed egg whites, sprinkle the other half of the mixture over the crabs and steam for three minutes.
- Pick out the crabs, take out the meat and ovary then place the meat on the egg white to restore the crab shape.
- Steam again over a high heat for five minutes.

Prawns and stuffed Prawn Pouches

Materials:
10 fresh big prawns
15g winter bamboo shoots
15g cucumber peel
3 eggs
Preparations:
- Cut off the heads and tails of the prawns, clean, and cut into sections.
- Cut the bamboo shoots and prawn tails into shreds add condiments and stir-fry.
- Cut the cucumber peels into rombus-shaped pieces.
- Out of the eggs fry ten pancakes, add prawn filling, fold into pouches, stick on the cucumber peels and prawn heads then steam for one minute.
- Fry the prawn sections for five minutes, then place on a plate, place the pouches around them.
- Make a sauce of 100g soup stock, salt, MSG, wine, pepper and sugar, thicken, and pour over the pouches.

Steamed Whitebait with White Sauce

Materials:
fresh whitebait
2g chopped scallion
salt, MSG, cooking wine
5g ginger juice
25g flour
15g water chestnut powder
15g milk
150g chicken soup
Preparations:
- Remove the eyes of the fish and clean it, wipe dry and coat with flour.
- Mix the water chestnut powder with milk.
- Put the whitebait into 60% heated oil and remove after 10 seconds.
- Fry chopped scallion in oil in a wok over a high heat, add a little Shaoxing rice wine and chicken soup, put in the whitebait and condiments, bring to the boil, simmer for 10 minutes, add the water chestnut batter.

Butterfly Fish

Materials:
750g middle section of a black carp
one clean rape heart
two red cherries
one clean coriander stalk
Preparations:
- Clean the fish and cut out two connected middle sections.
- Score each section once from the backbone to each side, and twice parallel to the backbone.
- Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate.
- Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler.

Chestnuts with Cabbage

Materials:
100g raw chestnuts
250g cabbage hearts
Preparations:
- Chop the chestnuts into halves, boil for five minutes, remove, peel, and cut in halves again.
- Cut the cabbage hearts into strips and fry in 70% heated oil until golden.
- Dip the chestnuts into boiling oil and remove.
- Put the chestnuts and cabbage strips into boiling water to rinse out the oil; remove and drain.
- Put finely chopped ginger into 70% heated oil over a high heat, add soup-stock, condiments, cabbage, chestnuts and sugar, bring to the boil, simmer until well-done, add MSG, turn the heat high again, thicken, sprinkle with sesame oil.

Shrimp Balls in Tomato Sauce

Materials:
50g clean shrimps
75g fat pork mince
2 egg whites
50g tomato ketchup
1g minced ginger
10g soup-stock
Shaoxing rice wine
85g sugar
100g soup stock
Preparations:
- Mash the shrimps and fat pork mince together, add egg white and corn starch, mix well.
- Make the mixture into eight balls.
- Drop them into oil and deep-fry until they swell, then drain off the oil.
- Fry some minced ginger quickly in a wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments and cornstarch solution, drop in the shrimp balls and roll them in the sauce.

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