Hui cuisine is one of the eight major cuisines of the Han chinese, only refers to Huizhou cuisine, what are the methods of Anhui native cuisine, and what are the specific operation steps? The following is a learning method for everyone to sort out the delicious methods of Anhui cuisine, for your reference! #安徽美食 #
Anhui cuisine delicious method recommended one: dry pot potato chips
material
Potatoes, pork belly, peppercorns, fresh peppers, shallots, ginger, garlic, soy sauce, sugar, garlic, spicy sauce
method
1. Cut the pork belly into thin slices, do not put oil in the pot, lay the pork belly flat on the bottom of the pot, simmer on low heat until the color changes and the oil comes out, and put it out for later.
2. Cut the potatoes into thick slices twice in water, fry over medium heat until the skin is slightly dry, remove and set aside.
3. Cut the pepper into small pieces, and cut the fresh pepper into small pieces and set aside.
4. Add the appropriate amount of bottom oil to the original pot of pork belly, put ginger slices to fry the tempeh until fragrant, add green onion / garlic slices, spicy sauce and stir-fry out the aroma, add the boiled pork belly slices, add soy sauce and fry until the meat is cooked and add a little water.
5. After the water boils, add two small spoons of potatoes, sugar, 1/4.Broth cubes, cook until the juice is about to dry, add pepper slices, fresh chaotian pepper section slightly stir-fry, and finally add garlic knots, turn off the heat and stir-fry well.
6. It is best to have a dry pot at home, and put it in a dry pot to eat. However, no problem is not big, the taste is not too bad.
Anhui cuisine delicious method recommended two: Dongpo meat
Pork belly, chives, ginger, soy sauce, soy sauce, cooking wine, rock sugar, star anise, peppercorns, cinnamon, cloves
1: Wash a large piece of pork belly, put it in cold water, add cooking wine to a boil, skim off the foam, cook for 4 or 5 minutes, and cut into cubes of about 4 or 5 cm.
2, 1 chives to remove the root and wash; Ginger peeled and loosened; 2 or 3 star anise, peppercorns, cinnamon, cloves and a little set aside.
3, spread the chives evenly at the bottom of the casserole, the ginger pieces are evenly placed, the meat skin is facing down, sprinkle in the spices in 2, pour in cooking wine, dark soy sauce, soy sauce, rock sugar, add warm water not to over the meat, boil over high heat, turn to the minimum heat, cover and simmer for about two hours, and then add salt to taste.
4: Open the lid, gently turn the meat pieces upside down, simmer for half an hour.
Anhui cuisine delicious method recommended three: plum vegetable buckle meat
Ingredients: .1000g pork belly, .20g dried plum vegetables,
Seasoning: (1) 3 white onion heads, 1 piece of ginger slices, 1 tsp cooking wine, (2) 1tsp cooking wine, 1tsp white sugar, 1tsp dark soy sauce, take a small bowl and mix them all evenly, (3) 2tbsp Lee Kum Kee garlic tempeh sauce (or with tempeh, garlic paste, red curd milk pressed into a puree, because I found that Lee Kum Kee tempeh sauce basically has these things, the taste is also very good to use this to replace), 2tbsp white sugar, 1 tbsp raw soy sauce, 1 tbsp dark soy sauce, 1 tsp cooking wine, 1/8tsp ginger powder or 1/ 4 ginger juice, take a small bowl and mix well, (4) set aside vegetable oil
1: Cut the pork belly into square pieces and soak the dried plum vegetables in warm water for 10-15 minutes.
2: Add pork belly and spices (1) to the boiling water in a large pot and blanch for a short time.
3. Fish out the pork belly, and then evenly spread the soy sauce on several sides of the pork belly to color the meat.
4: Pour vegetable oil into the electric pot, put the pork belly into the pot on medium and high heat and fry, then take out the pork belly and let it cool slightly.
5: At the same time, take another pan, pour in a little oil, pour in the dried plum vegetables, seasoning (2) sauté for a while, take out and plate and set aside.
6: Use kitchen paper to remove the excess oil from the pork belly, and then cut into thin slices about 8 cm long, 4 cm wide and 0.5 cm thick.
7: Take a round bowl and spread a layer of seasoning (3) evenly on the round bowl to make the meat on the floor more colorful.
8, in the round bowl, put 1/3 of the plum vegetables in the bowl at the bottom, the cut pork belly pieces neatly spread on the plum vegetables to form a windmill shape, each layer of meat pieces, coated with a layer of spices (3), must be evenly coated, so that the steamed meat is more flavorful, and so on, about three layers of meat blocks.
9. Finally, lay another circle of dried plum vegetables around the bowl, and then pour the remaining seasoning (3) on the outermost piece of meat and dried plum vegetables.
10, put water in a large pot, soak 1/3 of the bowl in water, turn the heat to medium heat, steam for 50-60 minutes, until the meat is soft and rotten, it can be. Or steamed in water for a little longer.
11, steamed and then take the juice out, directly into the bowl and then pour, and then take the juice out, do this once, more flavorful.
12: After taking the juice, put the meat back in a large plate and place the dried plum vegetables in a circle around the meat.
12. Pour the juice directly on the meat, or pour it into the pot and add some corn starch water, and drizzle on the meat.
Anhui cuisine delicious method recommended four: assorted soil vegetables fragrant
80 grams of mountain stings, 10 grams of pickled red peppers, 20 grams of pickled radish. Seasoning salt 3 g, monosodium glutamate 3 g, sesame oil 10 g, red oil 5 g, lao dry mom sauce 10 g.
1: Put the vegetables in boiling water for half a minute, remove them from the sun and squeeze out the water. 2: Cut the pickled red pepper into shreds with a knife and cut the pickled radish into strips for later. 3, put the washed mountain stings into the salt, monosodium glutamate, sesame oil, lao dry mother sauce mixed, add red pepper shreds, radish shredded color, pour into the red oil and mix well.
flavor
Fresh and crispy, with a unique taste.
The essential
The water time of mountain sting vegetables should not be too long, and it can be slightly blanched when the water is boiled, otherwise the taste is soft and there is no aftertaste.
Anhui cuisine delicious method recommended five: bacon stir-fried celery
Bacon Dried Green Pepper Millet Pepper Ginger Garlic Soy Sauce Cooking Wine Oil and Salt
1. Wash the bacon in boiling water;
2. Steam in a pot for 10 minutes;
3. Cut the steamed bacon into slices and put it in a pot, add a little oil and sauté;
4. Stir-fry the bacon in oil and add ginger and garlic and stir-fry;
5. Stir-fry the aroma and add the dried pieces and continue to stir-fry;
6. Add a little soy sauce and cooking wine;
7. Add a little water and cook for 3 minutes;
8. Add green pepper and stir-fry;
9. After the green pepper changes color, salt and other spices are added;
10. Place in a bowl and sprinkle some millet peppers on the surface. #美食 #
Anhui cuisine delicious method recommended six: farmhouse a pot of fresh
2 wild clearwater fish, 1 wang thorn fish, 1 wild crucian carp, 2 hairy crabs, freshwater sand clams, shrimp, Pixian bean paste, dried chili peppers, green peppers, ginger, garlic cloves
1: Remove the crab from the cheek and split in half.
2: First rub the pan with ginger slices, heat the oil, add ginger, garlic and dried chili peppers and stir-fry until fragrant.
3: Fry the fish until golden brown, add the old wine, Pixian bean paste, add boiling water to the fish, add three drops of vinegar and cook for 10 minutes.
4: Then add crab, shrimp, salt, cook for another 10 minutes, and finally add sand clams and green peppers. #美食记 #
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