As the old saying goes, "The people eat for heaven"! As early as the Warring States period more than 2,000 years ago, There were differences in region and flavor in China's food culture.
People in different regions have formed different local flavors in the way of frying, frying, cooking and frying. That is, the four major cuisines of traditional Chinese cuisine, Lu cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine.
Which of the four major cuisines is the best? Leave it to everyone to "review the review".
Lu cuisine: Sweet and sour carp
Lu cuisine, also known as Shandong cuisine, can be traced back to the Spring and Autumn Period and the Warring States Period, and is recognized as the first of the four major cuisines. It is characterized by river umami, focusing on sauce, green onions and other seasonings, and making good use of clear soup, which is delicious and fragrant.
Ingredients to prepare:
Choose the Yellow River carp to kill well and change the knife. After cutting, sprinkle salt, pepper, cooking wine, and add green onions and ginger slices. Marinate for seven or eight minutes, yards for the bottom taste. Remove the core of the green onion and cut into thin strips. Cut the green and red peppers into thin strips.
Preparation steps:
1. Carp hanging paste
Beat a mother egg into the basin, a handful of semi-starch, a handful of flour, and a little more foam powder to make the batter more fluffy. Dissolve with water and mix into a continuous and continuous batter. Add another spoonful of oil and fry it out brighter and crisper.
The batter is lathered, add three spoonfuls of sugar, three spoonfuls of vinegar, throw away the salt, and the sweet and sour sauce is mixed.
3. Hang the paste and pour oil
After the carp is marinated, first take a layer of dry flour to absorb water, and then hang the paste. When the oil temperature is 50% hot, start frying the fish, pull the tail of the fish and pour hot oil on it spoon by spoon. The fillets spread out and propped up under the pot. After setting the shape, turn over, golden in red and then out of the pot.
3. Pour the juice
Shredded green and red peppers and green onions are placed on the bottom and the fried carp is placed on the plate. Leave the bottom oil in the pot, dig in half a spoonful of tomato sauce, boil even the oil is red, and pour the sweet and sour sauce into it. After the sweet and sour sauce bubbles, it is sprinkled with a little oil and poured on the fish.
With a "shi la" a sweet and sour taste like an explosion, spreading everywhere. When you really haven't tasted it, smell it first. What is this called? "Deck"
Sichuan cuisine: Kung Pao chicken diced
Sichuan cuisine, also known as Sichuan cuisine, has an important place in the history of mainland cooking. Due to the humid climate, the taste is known for its spicy.
Chicken thighs are boneless and cut into 1.5 cm cubes, add salt, pepper, chicken powder, soy sauce, cooking wine and an egg white and stir well. Put a small pinch of starch to lock in the water, and finally seal it with oil and marinate for about ten minutes. Prepare the two wattle peppers cut off without getting wet, and cut the shallots white into cubes. Prepare the peeled peanut rice.
1. Adjust the juice of the palace
Add a pinch of salt, chicken powder, pepper, three spoons of balsamic vinegar, one spoonful of light soy sauce, half a spoon of dark soy sauce, and two spoons of half a sugar to the bowl. Add two more spoonfuls of water to dilute, add half a spoonful of starch and stir well to hang the juice.
2: Fried chicken nuggets
When the oil temperature is 40% hot, pour in the diced chicken and quickly slip away. In 40 seconds, the chicken is fixed, and the fragrance comes out and pours out immediately. Add the chili oil directly and the peppercorns are divided into two times. The first small fire slowly exploded into this scorched state and fished out. The second time, add the remaining peppercorns, pour in the ginger and garlic slices, and finally add the two thorny peppers and fry until they are slightly yellow and paste.
3: Stir-fry the sauce
Stir-fry the chicken cubes, then pour in the shallots and slightly turn over the aroma. Stir the sauce well into the pot and stir-fry over high heat, wrapping the juice all over the diced chicken. Finally, put peanut rice, the color is brown and red, and the color is bright.
The favorite of thousands of families, when eaten violently, seems to be sour and sweet with a spicy taste. But if you take a closer look, it's completely different, and that's the essence of this dish.
Cantonese cuisine: white cut chicken
Cantonese cuisine, or Cantonese cuisine, has experienced more than 2,000 years of development. The white cut chicken in Cantonese cuisine can best reflect the delicious and original taste of chicken. The meat is not cooked, and it is white with the characteristics of butter. It's all about the cooking skills of three mentions and three releases.
A good white cut chicken, the selection of materials is also exquisite. It is mainly a six-month-old three-yellow chicken, and the meat is fresh and smooth. Rinse with clean water to keep the chicken skin intact as much as possible. Break the leg joints and stuff the chicken feet into the chest cavity.
1. Cool the water
Boil half a pot of boiling water, add ginger slices and green onion knots to remove fishy flavor, sprinkle salt to increase the bottom taste. Cook for a while on high heat, then lift the chicken head, put the chicken body into boiling water, blanch it quickly for 5 seconds, then remove the cool and repeat 3 times.
The most important step in making white cut chicken is "three lifts and three puts". Drain the ice water before each time you get out of the pan. The aim is to achieve a crisp texture while the chicken skin is set and tightened
2. Simmer
Put the whole chicken in a pot, turn the heat around, keep the water open and simmer for 10 minutes. After 10 minutes we opened the lid of the pot to take a look, and what came to our nose was the fresh aroma, and the chicken skin was golden buttery. Remove and soak in ice water for 20 minutes.
3. Plating
The presentation of white cut chicken is generally the prototype of the restored chicken. The chicken head is flattened to remove the grease lymph from the neck. The rest are cut into large pieces and placed on a plate in turn. The meat is not cooked, and the white cut chicken with butter is ready.
Huaiyang cuisine: Squirrel mandarin fish
Su cuisine pays great attention to knife work and heat. The dishes are exquisite in form and mellow in taste. Most of the raw materials are mainly aquatic products, focusing on freshness, peaceful taste, fresh and slightly sweet, famous dishes such as Yangzhou fried rice.
A carp, washed clean. Cut off the fish head and set aside, slice the fish bones, and leave only the fish body. Cut the flower knife, every one centimeter or so, cut into the skin of the fish.
1. Marinate the fish
Pour in cooking wine, salt, beat in an egg, add pepper, grasp well with your hands and marinate for about 5 minutes. Prepare a small basin, pour in the dry starch, squeeze the fish dry, put it in the basin, evenly wrapped in dry starch, and the fish head should also be wrapped with starch.
2: Heat the oil in the pot
Heat the oil to 50%, first put the fish head in the pan and fry for about 3 minutes, until the fish head turns golden and fished out. When the oil temperature rises to 60% heat, use both hands to pinch the skin of the fish, fry the fish until it is set, and then put it in the pan after 1 minute.
When the oil temperature rises to 60% heat, pinch the fish skin in both hands and fry the fish in 1 minute until it is set. After setting, fry on low heat for 3 minutes. The fish is spread out piece by piece, fried golden and crispy and poured out of the control oil.
3. Mix the juice
Heat the oil in the pot, turn on the low heat, add half a spoonful of sugar, half a spoonful of white vinegar, pour in the tomato sauce and stir-fry, with tomato sauce, the color is more red. When foaming, tickle. When the soup is thick and viscous, the sweet and sour sauce is evenly poured on the fish.
These four major cuisines, just listening to the name of my saliva has flowed "three thousand feet". Guys come and see, which one do you like the most?
(First Food Editor: Happy)