China's eight major cuisines needless to say that everyone knows what, today's focus is on the eight major cuisines in the emblem dish, the taste of the emblem dish is mainly spicy, especially good at burning, stewing and steaming, relatively speaking, stir-frying and other methods are very few, emblem dish heavy oil, heavy color and heavy fire power is famous, heavy fire is long-standing, because different dishes with different fire control technology, can eventually form a crisp, tender, fragrant, fresh and other unique style, which can best reflect the characteristics of hui cuisine is slippery, stewed and raw smoke.
Today, Pengjiu Running Errands brings you dishes with the characteristics of heavy emblem dishes, so that fresh, fragrant and other flavors will explode in your mouth.
A Fengyang stuffed tofu
Ingredients: tender tofu, lean pork, shrimp, eggs, broth, cooked lard, green onion, ginger, starch, salt and other condiments
Production process:
1: Mince the pork, chop the shrimp, add the right amount of salt and starch, stir well.
2: Heat the oil and add chopped green onion and ginger and sauté until fragrant.
3: Add minced meat, fry until loose and discolored, add an appropriate amount of cooking wine and broth and stir-fry, stir-fry with starch, put out and set aside.
4: Cut the tofu into thick slices, divide the meat filling into half the number of tofu slices, and spread evenly on each piece of tofu, and cover with another piece of tofu.
5: Take the egg white, beat it up, heat the oil, heat the oil by 50%, then dip the tofu with egg liquid, put it in the pan and fry it until it changes color and fishes it out. When the oil temperature is 70% hot, re-fry it again until golden brown and then fish it out.
6: Raise the pot again, pour in the broth, add tofu and a small amount of salt and sugar, add vinegar and water starch to boil over low heat.
"Fengyang stuffed tofu" in the local area also has a name that is "tofu", legend has it that the founding emperor of the Ming Dynasty Zhu Yuanzhang was born in Fengyang, often to Fengyang City to eat a bowl of stuffed tofu, and later he became the emperor of this taste or remembered, so the hotel in addition to recruited into the imperial palace to become the imperial kitchen, specially for him to cook Fengyang stuffed tofu. Since then, the value of this dish has doubled several times, becoming a famous dish at the banquet, and it has been passed down to this day.
2. Fish bites sheep
Ingredients: cinnamon fish, lamb, star anise, ginger, green onion, coriander, pepper, sake, soy sauce, sugar and other seasonings
1, wash the osmanthus fish after taking out the large bones and internal organs, and then wash with water, cut the lamb into small rectangles, and put it into boiling water to blanch, fish out and control the dry water for later.
2: Heat the oil and add the blanched lamb, add the right amount of water, a spoonful of soy sauce, an appropriate amount of green onion and ginger slices, an octagon, a little sugar and salt.
3. When the meat is almost cooked, take out the lamb, put it into the belly of the cinnamon fish, and tie it with thread after loading to avoid the mutton from being exposed.
4: When the oil temperature is 60% hot, the surface of the fish is smeared with soy sauce, then the pan is fried until golden brown, take out and remove the line.
5: Put it into the pot again, and then put an star anise, green onion and ginger, a suitable amount of rice wine, soy sauce, sugar, salt and the original soup of clear soup and roast lamb.
6: Bring to a boil over low heat, after the juice is finished, pick out the shallots, star anise and ginger slices, sprinkle with some white pepper and coriander and eat.
It is rumored that this dish was confucius traveling around the world, because of the lack of grain, he asked his students for a small piece of lamb and a few small fish, because he was very hungry, as long as the lamb and fish were boiled together, but unexpectedly, the fish soup containing mutton was very delicious, so this dish had the name of "fish bites sheep", and because this practice was very delicious, it was also called "fresh stew".