Hui cuisine, one of the eight classic cuisines in China, has a high degree of popularity and circulation, from the Qin and Han dynasties has been passed down to the present, once flourished in the Tang and Song Dynasties, but also reached its peak in the Ming and Qing dynasties, once listed as the first of the eight major cuisines, is sought after by foodies all over the world.
Huizhou cuisine is also known as "Huibang" or "Huizhou flavor", as a specialty of Anhui region, its cuisine style is inextricably linked to the unique local cultural environment.
In the complete Hui cuisine system, in fact, there are a variety of local flavors, of which the three local flavors of southern Anhui, Yanjiang and Yanhuai are the mainstays. Yanjiang cuisine is represented by Wuhu and Anqing regions, and most of the dishes are delicious and tender; Anhui southern cuisine is a representative of the real Hui cuisine, good at rock sugar freshening, which can retain the original taste of ingredients to the greatest extent; along the Huai cuisine, it is mainly based on Suxian and Bengbu, and the taste is salty and crisp, especially good at using coriander and pepper flavor.
In terms of cooking, Hui cuisine will be better at burning, stewing and steaming, the general stir-fry meal is rare, the characteristics of the dish are called "triple", respectively, heavy oil, heavy color, heavy fire.
Finally, I would like to emphasize that the food supplement of Hui cuisine is very good, china has paid attention to the homology of medicine and food since ancient times, and Hui cuisine has inherited this point very well, which is one of the biggest characteristics of Hui cuisine.
The following to share with you a classic emblem dish, the dish is called Huangshan stewed pigeon, the taste is excellent and more nourishing, interested friends, do not miss!
【Huangshan Stewed Pigeon】
Ingredients: 2 clean pigeons, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of salt, 100 grams of yam, 25 grams of rice wine, 25 grams of green onion knots, 750 grams of chicken broth, 10 grams of cooked chicken fat
Preparation steps:
1, the yam skin is peeled off, then washed and cut into thin slices, then put it into the pot, boiling water blanched to fish out for later; chives and ginger are cleaned, and then chives are knotted, ginger we cut into chunks.
2, the pigeon is slaughtered and cleaned, and then from the abdomen near the anus, open a small opening, the internal organs are pulled out, the gizzard and liver can be preserved, and then washed again.
3: Boil the water, put the pigeon cold water directly into the pot, then boil and blanch again, then clean again, put it into the soup bowl and set aside.
4, into the soup bowl to add yam chips, green onion knots, ginger pieces, salt, rock sugar, rice wine, chicken soup, and then use a large plate to completely cover it, put it on the top of the steamer basket directly steamed, and finally pour the cooked chicken fat on it, and the cooking of the meal is completed.
【Tips at the end of the article】
The soup bowl is best wrapped tightly in leather paper, so that the cooking time can be shortened, and then the pigeon meat will be more delicious to eat, and the original flavor will be retained.