Huaiyang cuisine, the first of the state banquet dishes, what is so good? 10 Huaiyang recipes, try it
Huaiyang cuisine is one of the eight major cuisines in China, with a long history and excellent production, known as "the best taste in southeast China, the most beautiful in the world". Huaiyang cuisine requires fresh raw materials and fine knife work in the production; in cooking, it pays attention to the original taste of ingredients and the accuracy of the heat.
<h1>White-robed shrimp</h1>
== Required ingredients ==
500g green shrimp, 1 green onion, 2 cloves of garlic, 1 piece of ginger, 2 eggs, cooking oil, sugar, white vinegar, sesame oil, corn starch.
== Production Method ==
Step 1: Put the fresh green shrimp into water, add 1 spoonful of salt and soak for 2 hours, mainly to let the shrimp drain the impurities in the body.
Step 2: Crush the ginger pieces into the water containing the shrimp and feed the shrimp with ginger juice for 12 hours. After the shrimp have fully absorbed enough ginger juice, peel off the shell and remove the shrimp.
Step 3: Beat 2 eggs into a bowl, as long as the egg white part, beat the egg white with chopsticks, beat until large bubbles appear, add 1 spoonful of corn starch, stir well.
Step 4: Put the shrimp into a pulp made of egg whites and corn starch, mix well and refrigerate for 2 hours.
Step 5: Put oil in the pot, heat the oil and add green onion and ginger to fry the aroma; pour in the shrimp, add 1 spoonful of sugar, 1 spoonful of white vinegar, 1 spoonful of salt and stir-fry over high heat. Be sure to keep the shrimp crisp and tender.
Step 6: Pour in the pulp prepared in the third step, stir-fry quickly and out of the pan.
<h1>Soft-pocketed long fish</h1>
== Required Ingredients ==
350 grams of yellow eel, 1 handful of leek moss, 1 red pepper, 2 slices of ginger, 1 spoonful of light soy sauce, 1 spoon of vinegar, 1 spoon of dark soy sauce, 1 half spoon of sugar, 1 spoon of cooking wine, appropriate amount of oil, 1 spoon of starch, 1/2 spoon of black pepper, 1 spoon of salt.
Step 1: Cut the leek into sections, cut the red pepper with a slash knife, slice the ginger and set aside.
Step 2: Remove the head of the yellow eel, cut it from the middle to remove the bone, and wash it. Put in hot water, remove and put it in a basin, add soy sauce, cooking wine, vinegar and marinate for 30 minutes.
Step 3: Put soy sauce, oyster sauce, salt, sugar, add corn starch, add a little water, stir well and set aside.
Step 4: Put oil in the pot, add ginger slices and stir-fry until fragrant, pour in the yellow eel and stir-fry, stir-fry gently.
Step 5: When the yellow eel is soft, add the leek and red pepper and continue to stir-fry for 2 minutes. Then pour in the prepared sauce and simmer for 2 minutes.
Step 6: Sprinkle with an appropriate amount of black pepper and a little hot oil and remove from the pan.
<h1>Crab powder lion head</h1>
500 grams of pork belly, 100 grams of crab meat, 50 grams of crab yellow, 4 small greens, 1 spring onion, 2 slices of ginger, 50 grams of lard, salt, starch, cooking wine to taste.
Step 1: Wash the green onion and ginger, chop it, squeeze out the shallot and ginger juice with a juicer and set aside.
Step 2: Wash the lettuce, take out the leaves, leave the lettuce hearts inside, and cut the head of the cabbage with a knife.
Step 3: Wash the pork belly, chop it and put it in a bowl; add crab meat and shrimp seeds; pour in the onion and ginger juice, salt, cooking wine, starch, and stir well in one direction.
Step 4: Start the pot, add cooked lard, add the oil to the heart of the dish and sauté for 1 minute; add shrimp, salt, stock, bring to a boil on high heat and turn off the heat.
Step 5: Heat the casserole, rub the bottom of the pot with cooked lard, then put the vegetable hearts into the pot, pour in the soup in the fourth step, and bring to a boil over high heat.
Step 6: Divide the mixed pork belly into four portions, make round meatballs, and put them in the pot.
Step 7: Place the crab yellow on the meatballs, cover the pot, bring to a boil on high heat, reduce the heat and simmer for 90 minutes.
<h1>Large boiled dried shreds</h1>
200 grams of bean skin, 30 grams of shrimp, 40 grams of chicken breast, 20 grams of ham, 100 grams of winter shoots, 500ml of chicken broth, 1 spoonful of salt.
Step 1: Cut the bean skin into thin strips; cut the winter shoots into fine strips; and cut the ginger into strips.
Step 2: Wash and shell the shrimp, remove the shrimp line, and cook the chicken breast and tear it into filaments.
Step 3: Bring water to a boil in the pot and add the winter shoot silk blanched in water; also blanch the dry silk and set aside.
Step 4: Add chicken broth to the pot, add dried shredded chicken, shredded bamboo shoots, shrimp and ginger shreds, bring to a boil on high heat and simmer over low heat for 15 minutes.
Step 5: Let the dried silk absorb the umami flavor of other ingredients, add the rapeseed hearts, add the appropriate amount of salt, and simmer for another 2 minutes.
Step 6: Place the dried silk in a bowl, shape it and pour the soup.
<h1>Vince Tofu</h1>
500 grams of tofu, 30 grams of ham, 50 grams of chicken breast meat, 20 grams of winter shoots, 20 grams of fresh mushrooms, 1 small green vegetable, 1000 grams of chicken broth, salt and monosodium glutamate.
Step 1: Slice the tofu, cut it into thin strips, and blanch it in boiling water.
Step 2: Blanch the shiitake mushrooms, winter shoots and small greens separately and cut into thin strips.
Step 3: Rinse the chicken breast, cook it and cut into thin strips; the ham is finely shredded.
Step 4: Pour chicken soup into the pot, bring to a boil over high heat, add shredded ham, shredded chicken, shredded winter bamboo shoots, shredded mushrooms, shredded winter shoots, shredded green vegetables, add shredded tofu after boiling, add salt, turn off the heat and get out of the pot.
<h1>Open the cabbage</h1>
300 g of puddle, 50 g of dried shrimp, 1 bowl of broth, 1 spoonful of lard, 4 cloves of garlic, 2 slices of ginger, 1 spoonful of salt.
Step 1: Choose fresh, evenly thick and thin puddle and remove the outer skin and root part.
Step 2: Wash the puddle, cut off the head and tail, leaving the middle neat parts; slice the ginger, mince the garlic; soak the shrimp in water.
Step 3: Put the oil in the pan, add the ginger and garlic foam to the hot oil, sauté the aroma, and then add the soaked shrimp and sauté it.
Step 4: Add the cabbage and stir-fry until it is slightly soft. Pour in the broth, bring to a boil over high heat, reduce heat and simmer for 10 minutes; add 1 tablespoon of salt and turn off heat
Step 5: Put the puddle out, put the neat yard in a bowl, and cross the stack in two horizontal and vertical layers.
Step 6: Put the bowl upside down into the dish, pour the soup and garnish with shrimp.
<h1>Dismantle the braised silver carp head</h1>
1 silver carp head, 50 grams of crab meat, 50 grams of ham, 50 grams of chicken breast, 1/2 broccoli, 4 fresh mushrooms, 100 grams of lard, 1 spring onion, 1 piece of ginger, 50ml of broth, cooking wine, sugar, vinegar, white pepper powder, corn starch to taste.
Step 1: Split the silver carp head from the middle and wash it; slice the cooked ham; cut the green onion into sections; slice the ginger.
Step 2: Cook and slice the chicken breast; blanch the broccoli and shiitake mushrooms; cut the cross knife flowers on top of the shiitake mushrooms.
Step 3: Add water to the pot, put the silver carp head into the pot, add the green onion and ginger, simmer on high heat until the fish is out of the bone, and remove the fish bone after serving.
Step 4: Start the heat in another pot, add the cooked lard, add the onion and ginger and stir-fry until fragrant, then add the crab meat and sauté it.
Step 5: Add chicken slices, fish and shiitake mushrooms, add salt and sugar to taste, then pour in the broth and simmer for 15 minutes.
Step 6: Add water starch to the sauce, put it on a plate, and garnish with broccoli and ham slices.
Squirrel mandarin fish
1 mandarin fish, 1 green onion, 2 slices of ginger, 200 grams of tomato paste, pepper, sugar to taste, 2 spoonfuls of starch.
Step 1: Remove the head of the mandarin fish and place it upside down as a squirrel head.
Step 2: Cut the fish body from the sides, remove the bones and remove the meat.
Step 3: Slice the fish with a knife tilted first, and do not cut off the skin. Then the straight knife is cut into a staggered diamond pattern.
Step 4: Wash the fish head and fish bones, put them in a bowl with the fish, add green onion, ginger, salt, pepper and marinate for 15 minutes, then pat on dry starch.
Step 5: Heat the oil, add the fish bones and fish meat and fry until golden brown, then set aside.
Step 6: Add tomato sauce and sugar to the pot, add 1 bowl of water, boil over high heat to form a sauce, and pour the sauce evenly over the fish.
<h1>Crystal hooves</h1>
4 pig's trotters, 1 green onion, 1 piece of ginger, peppercorns, star anise, cooking wine, sesame oil, vinegar and salt.
Step 1: Wash the pig's trotters, split them from the middle, and remove the bones. Cut the green onion into sections, slice the ginger and set aside.
Step 2: Boil water in a pot, soak the pig's trotters with water, and then wash them with warm water.
Step 3: Add water to the pot, put the pig's trotters into the pot, bring to a boil over high heat, and skim off the foam.
Step 4: Add peppercorns, star anise, green onion, ginger, cooking wine, bring to a boil over high heat, reduce heat and simmer for 2 hours.
Step 5: After the pig's trotters are cooked, fish out, put the skin neatly into a square container with the skin facing down, and press with a heavy object for 40 minutes. Wait for the pig's trotters to be finalized.
Step 6: Cut into strips or sheets of uniform thickness and plate. When eating, use sesame oil, vinegar, garlic paste, and ginger minced to mix well into ginger juice, and dip it when eating.
<h1>Three sets of ducks</h1>
1 duck, 1 duckling, 1 pigeon, 4 shiitake mushrooms, 6 slices of ham, 80 g of winter shoots, 80 g of chicken gizzard, 50 g of chicken liver, 1 spring onion, 4 slices of ginger, salt and cooking wine.
== Production Process ==
Step 1: Wash the mushrooms and cut the cross knife flowers; wash and slice the winter shoots; cut the green onion into sections and slice the ginger.
Step 2: Wash the chicken liver and chicken gizzard and set aside
Step 3: Wash the ducks and pigeons separately and put them in boiling water.
Step 4: Stuff the pigeon into the belly of the duck with its head outwards and fill it with shiitake mushrooms and slices of ham.
Step 4: In the same way, stuff the ducklets into the belly of the ducklings and fill them with shiitake mushrooms and ham slices.
Step 5: Put the duck into a casserole pot with a bamboo grate at the bottom, add other ingredients, add water that has not passed the duck body, bring to a boil on high heat, turn the heat to low and simmer for 1 hour.
The above are the ten most famous dishes in Huaiyang cuisine, everyone interested can try to make it, taste the delicious Huaiyang cuisine!
I am King Ma Ma, a working mother who works hard after 80, and eats three meals a day only for health. Every day, the food is updated one by one, all recipes are original, and portability and plagiarism are prohibited. If you like it, please give me likes, favorites, forwards and follows!