Zhengyi Qingtuanzi:
Zhengyi Qing tuanzi is a famous Han chinese food in Zhengyi Town, Kunshan, Jiangsu Province, and is a festival food custom. Qingtuanzi used to be a sacrifice for tomb sweeping during the Qingming Festival in Jiangnan, with a mixture of skin and japonica sticks, and a rough filling, which was generally eaten by farmers. Zhengyi Qing dumplings worked the filling, using hundred fruit hearts, using dates to core and cut into fine grains, adding sugar, roses, pine nuts to match; the other is bean sand heart. A small piece of crystalline lard is embedded in the dumplings made of these two fillings, so that it tastes sweet but not greasy, fat but not plump, tongue-pressed and fragrant, and its taste is mellow.
Zhengyi green dumplings
Preparation steps:
1. Collect wormwood that grows on the side of the mountain.
2. Rinse the collected wormwood repeatedly.
3. Bring the water to a boil, add about 2.5 grams of baking soda, then blanch the wormwood in the water, fish it out, and squeeze out the water. The purpose of putting baking soda is to get rid of the bitter taste of wormwood, and to make the color of wormwood more turquoise.
4. Add an appropriate amount of water and use a blender to crush the wormwood into a paste.
5. Make your own peanut sesame filling.
6. Add some water to the paste-like wormwood, heat to a boil, and then stir into the glutinous rice flour.
7. Knead the wormwood paste and glutinous rice flour into a dough.
8. Pull a uniform size of the agent and start making the skin of the green dough.
9. Add the appropriate amount of peanut sesame filling.
Marinade dried tofu:
Marinade dried tofu is a famous Han snack in Suzhou, Jiangsu Province. It has a history of more than eighty years. The founder is now a manufacturer of dried tofu with "Jinjin brand" marinade. That is, Suzhou Food Factory. Suzhou Food Factory was formerly known as "Laojinjin Beef Factory", and the "Jinjin Brand" marinade dried tofu got its name. "Jinjin brand" marinade dried tofu, selected with high-quality raw materials, with high-quality accessories, using traditional techniques and advanced technology production; the marinade is rich, the taste is fresh and sweet, soft and moderate, the flavor is unique, and it has the characteristics of Gusu brine and Suzhou preserves.
Marinade dried tofu
1. Cut the bought tofu into small pieces.
2. Pour some oil in a small pot, fry on both sides, be careful when frying, be careful not to be splashed by the oil. Clip it up when the sides are a little yellow and let it dry for oil.
3. Put the fried dried tofu in another pot.
4. Add brine juice, sugar, and water, the water surface is not dried tofu, and bring to a boil.
5. Dry the water, when there is a little bit of thick juice left, start the pot, be careful not to burn it, the taste is great
Mansan hoof:
At the beginning of the Ming Dynasty, it is said that Zhu Yuanzhang became emperor at that time, so the whole country avoided saying pigs (Zhu). There was a rich man named Shen Wansan, because Shen Wansan's wealth was comparable to the Wansan Hoof Country, Zhu Yuanzhang was very jealous, so when he went to Shen Wansan's house, Shen Wansan entertained Zhu Yuanzhang with pig's trotters, Zhu Yuanzhang deliberately embarrassed Shen Wansan after seeing it, and asked him how to eat this, because it was the whole hoof, it was not cut, if Shen Wansan used a knife, then Zhu Yuanzhang could cure his sin (in ancient times, he could not use a murder weapon in front of the emperor), and Shen Wansan had a clever move, pulled out a thin bone from the hoof, cut the flesh with bone, and saved his own small life. There is also a traditional way to eat wansan hooves. Zhu Yuanzhang ate it and thought it was delicious, so he asked Shen Wansan what the name of this dish was, Shen Wansan thought that it could not be said to be called pig's trotter, so he patted his thigh and said, This is Wansan Hoof, so Wan San Hoe got its name.
Mansan Hoof
1. Boil the pork knuckle in a pot of water until it is five ripe, wipe the water off the skin surface, smear sugar color while it is hot, cool it slightly, put it in 80% or 90% hot oil and fry it until it is slightly red, fish out the control oil, and use a knife to wedge the meat surface into walnut-shaped pieces (deep to the skin).
2. Add the bottom oil to the pot and heat it, add sugar and fry until it is dark red, add clear soup, rice wine, soy sauce, refined salt, green onion and ginger, pork knuckle, peppercorns, large ingredients, cinnamon, sand kernels, cardamom, cloves, grass fruits, cumin, make a medicine bag and put it in the pot, simmer it with slow heat until it is eight ripe, take out the pork knuckle, the skin is facing down, enlarge the bowl and add the original soup, green onion and ginger, expand and steam until crisp, decant the soup, and buckle the pork knuckle on the plate.
3. Put the original soup in a spoon and add MSG to boil, use wet starch to hook, drizzle with pepper oil, pour on pork knuckle and serve. When eating, a thin bone knife is used in the hoof.
Three pulp net. The steaming of soy milk adopts a one-time steam flip type cooking pulp, three open and three retreats, so that the soybean milk is fully heated and even. Strictly control the concentration and temperature of soybean milk when coagulating, and add an appropriate amount of natural salt halogen as a coagulant according to the concentration and temperature. White blanks are made by means of dotting, increasing cylinders, turning cylinders, pumping, pressing, pressing and other processes. Its softness and hardness are moderate, the structure is rigorous and elastic. After slicing, fry in oil pans of different temperatures, expand first and then set. After frying, the blank is golden yellow, with a certain degree of cortex and looseness. Then steam, first use high pressure to cook the billet soft, and then gradually add a variety of accessories and natural spices, after low pressure cooking, glue, that is, rise the pot, out of the pot, cooled. The marinade dried tofu is often used as a cold dish platter on the feast, and it is also a street-to-street snack.
Squirrel cinnamon fish:
-.The predecessor of the squirrel cinnamon fish is the squirrel fish. In the Qing Dynasty's "Tuning Ding Collection", it is recorded that: take the belly of the catfish, remove the bone, drag the egg yolk and fry the yellow, and make a squirrel style. Oil, soy sauce roasted". Catfish, that is, mandarin fish, also known as "catfish," southerners mostly call it osmanthus fish, taking the meaning of toad palace folding.
It is said that as early as when the Qianlong Emperor went down to Jiangnan, Suzhou had "squirrel fish", and this squirrel fish was not made of mandarin fish as an ingredient, but made of carp, and the Qianlong Emperor tasted it and praised it as delicious. Later, this dish gradually developed into "squirrel cinnamon fish" made with mandarin fish.
Squirrel cinnamon fish
Production steps:·
ingredient
Cinnamon fish, dry starch, tomato paste, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.
Steps
1. Descale and gill the cinnamon fish, dissect the abdomen and remove the internal organs, wash and drain. Wash and set aside various ingredients.
2. First hold down the body of the fish and cut off the head of the fish. Then hold down the body of the fish, use a knife to slice the fish meat against the bone (the tail should not be sliced open), turn over and slice another piece of fish meat, and then slice the flesh with thorns in the belly of the fish.
3. Cut off two pieces of fish meat, the skin is first straight on the fish meat, and then obliquely shaved, so deep that the fish skin becomes a diamond-shaped knife pattern.
4. Mix well with cooking wine and fine salt, and spread on the fish head and fish meat respectively. Then roll on the dry starch and shake off the remaining powder with the fish tail by hand.
5. Heat the oil in the wok over high heat, and when it is 80% hot, hold the fish by hand and pour the hot oil from the top down on the fish. Then add two slices of fish to the tail and fry them in a frying pan to form them. Then fry all the fish in a frying pan until golden brown and place on a plate.
6. Fry the fish head in a frying pan to a golden brown (when frying, press the fish head with chopsticks to expand and set its chin).
7. After frying, load the fish head and fish meat into the shape of the whole fish, and the head and tail should be cocked.
8. Put the tomato sauce in a bowl and add fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to mix into the sauce.
9. Leave a little oil in the pot, put the green onion and sauté it, add minced garlic, diced bamboo shoots, diced shiitake mushrooms, peas, shrimp and fry, then add sesame oil after the sauce is thickened over high heat. Stir in the pan and pour over the fish.
Four-color slice cake:
-.Four-color slice cake is a traditional famous spot in Suzhou, Jiangsu Province. The product has rose, almond, pine flower, moss four colors and four flavors, rich in natural color and fragrance. It is characterized by four distinct colors, bright colors, four tastes, delicious food, unique craftsmanship, and unique style.
Four-color slice cake
Stir-fried glutinous rice flour production: Glutinous rice is washed and placed for a certain period of time to absorb water and expand. Heat the sugar in a pan to 180~200 °C, add the moisture-absorbing tide rice and stir-fry, and fry it out of the pot. Then crushed into powder with a pulverizer, sifted through a sieve of more than 100 mesh, and finally obtained fried glutinous rice flour by absorbing moisture.
Tide sugar production: the cotton white sugar or white sugar plus about 5% water and an appropriate amount of odorless vegetable oil or animal oil, fully stirred, so that sugar, oil, water evenly mixed, placed in the container for several days, so that part of the sugar molecules due to water absorption and dissolved, that is, tide sugar.
Stir-fried glutinous rice flour dough preparation: mix the hygroscopic fried glutinous rice flour with the tide sugar, roll it twice with a rolling pin, shovel the spatula and pile it loosely, and then press it twice with the palms of both hands, requiring it to be rubbed delicately and softly, sift out the cake with a coarse sieve, or use a mechanical rubbing powder and sieving.
Molding: Followed by the previous process, first put 1/5 of the cake into the bottom of the hot pot (mold made of aluminum alloy and other materials), and then take 3/5 of the cake in advance and the raw materials needed for the product (such as almond flour, pine pollen, moss powder, roses, etc.) rubbed and rubbed, put into the hot pot to lay flat, and finally put one-fifth of the cake into the hot pot to pave, with a twister (12 cm long, 9 cm wide, thick about 1 cm size of the metal plate, welded on the top of a metal handle) Soft force, requiring the surface to be flat, the thickness is uniform, Then forcefully cut the cake according to the size of the needed (commonly known as the opening strip).
Steamed cake: the water temperature is controlled at about 80 ° C, the cake blank that has been opened is placed in a pot with a steaming rack, steamed in water for about 4 minutes, the noodles and the bottom are jade-colored, and when there is a slight crack in the gap of the knife, it means that the steamed cake is mature. The purpose of steaming cake is to make the cake blank expand by heat in contact with steam, so there is no need to use excessive steam.
Steam return: The steamed cake blank is knocked out, placed on the steam return plate with spacing, slightly cooled, and then the cake strip is put into the pot with the cake board and covered with steam. The function of steam return is to make several other surfaces other than the bottom of the cake blank contact with steam, absorb water, and promote the smooth surface of the cake. When returning to steam, the surface of the grasp is jade-colored, the surface of the cake is silky and not rough, and the central part is soft and sticky.
Stand (nest cake): the back steamed cake blank, the front of the film a layer of white starch, side vertical into the cake box, the top layer should be a few centimeters lower than the top edge of the cake box, spread steamed wheat flour, so that the cake blank and the outside air basically isolated, placed for a day and night, let it cool slowly. With this cooling method, it can not only achieve the purpose of cooling, but also make the cake blank soft and moist.
Slice: The left-in cake blank is sliced evenly by hand with a cake cutter or hand, with a depth of 100%, but the pastry is not separated.
Baking: The sliced cakes are spread out in a baking tray and baked at a oven temperature of about 230 ° C for about 5 minutes, and when the cakes are slightly yellow, they will be baked. After baking, the cakes are collected in the original order while they are hot.
Packaging cooling: After receiving the cake, it is then packaged while it is hot, and then cooled after the package, and then loaded into a sealed box box.