Each region has its own unique geographical location, climatic conditions, resource specialties, and eating habits, which are inseparable from its long history. The culinary characteristics of each region will also be different. The most famous of these are the eight major cuisines, namely Lu cuisine, Sichuan cuisine, Su cuisine, Cantonese cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Hui cuisine. Some people once described the "eight major cuisines" in an anthropomorphic way as follows: Su and Zhejiang cuisines are like beautiful and beautiful Jiangnan beauties; Lu and Hui cuisines are like ancient and simple northern Jianhan; Cantonese and Fujian cuisines are like elegant princes; Sichuan and Xianglai are like celebrities with rich connotations and talents. It shows that the cooking techniques of China's "eight major cuisines" have their own charm, and the characteristics of their dishes are also different.
<h1>Lu cuisine: represented by local cuisine in Jinan and Jiaodong</h1>
Recommendation 1: Wood whisker meat
Ingredients: 150 grams of pork, 100 grams of spinach segments, water fungus, golden needle (water hair yellow flower), 1 egg, 50 grams of minced green onion and minced ginger.
Seasoning: 30 g soy sauce, 15 g sweet noodle sauce, 3 g salt.
method:
1, the pork washed and cut into strips; water fungus, golden needles to wash the sediment, choose the net to remove the roots; the rest of the materials are ready.
2: Put the washed golden needle in boiling water and blanch until cooked, drain the water and remove it for later.
3: Heat the oil in the pot, add minced green onion and ginger and stir-fry until fragrant, beat the eggs and pour them into the pot and fry them.
4, another oil pot to 60% hot, pour in the shredded pork stir-fry until six ripe, dial to the side of the pot, put in the sweet noodle sauce, salt, stir-fry with the shredded meat again, then add soy sauce to fry well, and add the scrambled eggs and then put in the golden needle, spinach segments, water hair fungus, flip a few times.
<h1>Sichuan cuisine: represented by dishes from Chongqing and Chengdu</h1>
Recommendation 2: Garlic puree white meat
Ingredients: 400 g pork belly with skin, 1 cucumber, 10 cloves of garlic, 20 g of green onion, 4 slices of ginger, a little coriander leaves.
Seasoning: 5 g salt, 3 g sesame oil, a little chicken essence.
1: Wash the pork belly with skin, put it in a pot of cold water, add 3g salt, ginger slices and green onion to a boil on high heat, cook for 20 minutes until the meat is broken.
2: Peel the garlic, mash the garlic into garlic puree with stone mortar, put it into a bowl, add the remaining salt and chicken essence, and then scoop 1 spoonful (about 15 ml) of soup from the pot containing pork belly into the bowl, add sesame oil and stir to form garlic paste.
3: Cut the cucumber into long strips and thin slices, then cut into short pieces and set aside.
4: Remove the pork belly with skin, let it cool and cut into thin strips. Then place it on top of cucumber slices, place the mixed garlic paste on the edge of the plate, and garnish with coriander leaves.
<h1>Hunan cuisine: developed from the Xiangjiang River Basin, Dongting Lake area and Xiangxi Mountainous Area and other local cuisines</h1>
Recommendation 3: Hunan braised pork
Ingredients: 400 grams of pork belly, 30 grams of garlic cloves, a little coriander leaves.
Seasoning: 2 tbsp each of soy sauce and cooking wine, 1 tbsp of fresh soup, a little salt and monosodium glutamate, sugar and dried chili peppers.
1, wash and cut the pork belly into pieces, put boiling water to remove blood stains, into the cold water pot, remember that the water needs to be over the meat pieces, boil on high heat, skim off the foam.
2: Add cooking wine and dried chili peppers to a pot, continue to cook until eight ripe, add soy sauce and fresh soup, then boil and add sugar.
3, add garlic cloves to low heat and slowly simmer until the soup is thick, at this time you need to pay attention to turning, to prevent sticking to the pan, after full cooking, add salt, MSG seasoning, plate with coriander leaves garnish.
Tips: The lean meat of pork belly is also the most tender and the most numerous, the fat meat is easy to cook and easy to melt, and the lean meat is not cooked for a long time, and it is often the "protagonist" on the table.
<h1>Hui cuisine: developed from the local cuisine of Huizhou</h1>
Recommendation four: Burn the head and tail
Ingredients: 1 fish head and 1 fish tail, green onion, ginger slices, garlic slices, a little coriander leaves.
Seasoning: 1 tsp each of salt and soy sauce, cooking wine and water starch.
1. Remove the gills from the fish head, remove the scales of the fish tail and drain and set aside; the rest of the materials are washed and prepared.
2: Add ginger slices, garlic slices, green onion and seasoning from the water-removing starch, add the fish head and tail and cook it on high heat for 10 minutes.
3: Remove the green onion and ginger slices, put them out with water starch, and garnish with coriander leaves.
Tip: This is not fried, the time is short, so the water loss of the fish is very small, the skin is soft and tender, and the color and flavor are strong. Fish is not only rich in protein, but also contains trace elements such as selenium and iodine, which have anti-aging effects.
Four of the eight major cuisines are introduced here today, interested friends can go home and follow the steps to try it. In the next issue, we will introduce the remaining four major cuisines, so look forward to it!