Huaiyang cuisine of braised paddling, red color, fish tender meat fresh, salty taste
Jiangsu Province is bordered by the sea in the east, Hongze in the west, Taihu Lake in the south, the Yangtze River runs through the central part, and the canal flows in the north and south; plus the cobweb-like harbor, dotted with lakes, the land is fertile, known as the land of fish and rice. "Spring has a knife and anchovies in summer, fat ducks in autumn and vegetables in winter", all year round, a variety of high-quality ingredients take turns on the market, providing superior material conditions for the development of cooking technology.
Jiangsu is the hometown of tofu, and after thousands of years of development, it has now spread all over the world. At the same time, it is also the hometown of gluten, and Emperor Wu of Liang advocated eating fasting, using "bran" as a dish, which is gluten. Mushroom, tofu, gluten, and bamboo shoots are the four pillars of vegetarian cuisine, all related to Jiangsu.
"The night market shines on the blue clouds", "Night berth Qinhuai near the restaurant". Since the Sui and Tang dynasties, in addition to the japanese market, there are also night markets, and eating supper is not a recent rise. Hu Ji pressed wine to persuade guests to taste, this is a hotel opened by Hu people, beautiful women to drink, you don't think that the wine trust has only existed in recent years.
The booming market has promoted the development of cooking technology. Songjiang's sugar ginger honey crab, Suzhou's Linglong peony fish, Yangzhou's wisps, are all exquisitely shaped fancy dishes. Jiangsu's knife and knife dishes, pattern platter can be famous throughout the country, not accidentally, and the level of dim sum is high, known as Jiankang Qimiao in ancient times.
Rice grains are clear, soft but not rotten, can rub the zygotes; noodle tendons, can be worn into a belt and continuously; the cake is thin and transparent, can be reflected; the wonton soup is clear, can be injected with ink; the steamed bun is crisp, chewing to alarm the people of ten miles. This shows the mastery of the skill.
The flavor of Huaiyang cuisine is mainly reflected through a series of famous dishes. For example, Banpu's fine elbows, moon flower crisps; Xuzhou's dog meat; Wuxi's mirror box tofu, cherry meat; Changshu Huazi chicken; Suzhou's white juice yuan fish, Babao boat duck; Nanjing's brine duck, anchovy shrimp; Yangzhou's boiled dried silk, brine chicken; Zhenjiang's crystal hoof, chrysanthemum catfish; Jingjiang's meat; Yixing's steam pot chicken; Huai'an's long fish mat (more than 100 varieties) and so on.
One of the main reasons why Huaiyang cuisine can flourish for a long time is that famous chefs have emerged from generations. Peng Hao, outside of the exclusive, the Ming Dynasty anti-Wu hero Cao Ding in Nantong, the temple deserves to enjoy. Wang Xiaoyu was in Nanjing, the first lichuan chef. Experienced housewife Zhu Shi, mother of SongJiang Song Xue. Dong Xiaowan, such as Gao Caizi's grandson Xiang Zhiji. Dim sum female chef Xiao Meiren in Yizheng, the first name to stay in the classics.
Up to now, celebrity chefs are also talented, including old chefs who are over the age of old and young and powerful up-and-coming. They have inherited and carried forward the fine tradition of Jiangsu cuisine, beautified and enriched the people's lives with their own creative skills, and have always taken it as their responsibility to pass on Huaiyang cuisine from generation to generation.
<h1 class= "pgc-h-arrow-right" > braised paddling</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
1 kg tail of anchovies. Water starch 10 g. Chicken essence 3 g. Sugar 10 g. Salt 5 g. 10 grams of cooking wine. 30 g light soy sauce. Ginger 5 g. 5 g shallots. 10 g lard. Peanut oil 15 g. 10 g shiitake mushrooms. Spring shoots 100 g.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Slice the ginger and cut the green onion into sections. Spring shoots are sliced in length and blanched in a pot of boiling water until thorough. Shiitake mushrooms foam. The tail of the fish is chopped from the umbilicus, drawn from the middle, the fish bone is lifted, and then cut vertically into pieces, taking care not to cut off the skin.
(2) Pour peanut oil into the pot, fry the fish tail with the skin facing down, add ginger, green onion, cooking wine, and turn the fish tail upside down.
(3) Add soy sauce, salt, sugar, shiitake mushrooms, spring shoots, pour boiling water and bring to a boil, turn to medium heat and heat for 5 minutes.
(4) Add chicken essence, water starch, add lard, turn the paddle over, and get out of the pot.
Creation is not easy, like please click a thumbs up, your attention, is the greatest support for me. Thank you!