Spring, the flowers are romantic, and they also give birth to the flavor of spring. After the winter of all things cultivation, the tender green sprouts that emerge in the land, the fat fish in the sea and the river, after a pair of skillful hands, have become a tempting and mouth-watering delicacy, falling into people's mouths, firmly leaving a "fresh" taste memory.
The seasons change, eat when you are fit for food, and don't eat from time to time. Let us follow the footsteps of spring, taste a feast of spring in Jinshan, put spring into the bowl and eat it in the stomach, and let the vitality of spring grow wantonly in the body.
Appetizer cold dish
Yao's sweet and sour pork ribs
Yaojia sweet and sour pork ribs, delicious, very nutritious, with sauce is also very delicious, is a famous dish in the representative project of Shanghai's intangible cultural heritage "Jinshanyan cuisine".
Yaojia sweet and sour pork ribs are made of Jinshan's unique black pork, cut the ribs into appropriate size, pour rice wine and salt to marinate, add an appropriate amount of starch to evenly starch, heat the oil in the pan, and simmer the small ribs with medium heat oil until golden brown, crispy on the outside and tender on the inside.
Add light soy sauce, Zhenjiang balsamic vinegar and cooking wine, add an appropriate amount of water to make juice and set aside. Put water in another pot, add small pieces of rock sugar, heat over low heat until the rock sugar melts, and stir-fry properly until the melted rock sugar turns caramel color.
Add the prepared juice, roll over medium heat slightly, volatilize off some "raw vinegar" flavor, add water starch to thicken, put in the boiled pork ribs, medium heat, and stir-fry constantly to make the sauce evenly wrapped on the ribs.
Delicious hot dishes
of farmer's egg dumplings
Farmhouse egg dumplings are a farmhouse delicacy that every household will make during the New Year's holidays. The egg dumplings are golden in color and delicious in taste, resembling gold ingots, implying that the new year will attract wealth and treasure, and the reunion will be happy.
Choose fat and thin pork belly, if you like the crispy texture, you can also add some minced water chestnuts, chop the pork into a meat puree, add salt, cooking wine, light soy sauce, oyster sauce in turn to season, stir it evenly with chopsticks in one direction, and add a small amount of green onion and ginger water to remove the smell during the period, and stir until it is strong.
Fresh eggs are beaten into egg liquid, and the naked eye observes that the egg liquid is not obviously lumpy, even if the stirring is completed, duck eggs can also be added to the eggs to increase the viscosity of the egg skin, and a little cooking oil is added to avoid the egg skin sticking.
Brush a thin layer of oil on the surface of the large iron spoon, keep the heat low, pour a tablespoon of egg liquid in the center of the pot, gently spread a round egg skin in the middle with skill, after solidifying, place one-third of the appropriate amount of meat filling, peel up one side of the egg skin and fold it lightly on the other side, press it lightly, turn it over and set the shape, and the egg dumplings are made.
Take advantage of May Day to come to Jinshan, taste a spring feast, feel the spring light with your tongue, and chew the spring carefully, so as to live up to the good "food" light of this spring.
ps: We will continue to push the special dishes of Jinshan Banquet Spring Banquet, so stay tuned!
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Source: Cultural Tourism Jinshan
Edit | Chen Weiting
Editor-in-charge | Chen Weiting