Shen Fu, a Suzhou native, once praised Yunniang's craftsmanship in "Six Records of Floating Life": "Kindness is not effortless, melons, vegetables, fish and shrimp, once it is in the hands of Yun, there is an unexpected taste." The unexpected taste here is about Su Bang cuisine.
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Because of the song "Our Shanghai"
It is well known
In May, he participated in the musical version of "Six Memories of Floating Life"
It has received unanimous praise from the industry and the audience
He is the emana
As a Sichuanese, Yu Di
For the customs of Suzhou Canglang Pavilion
It's not familiar
To this end, he personally went to Suzhou to collect wind
Experience the folklore and flavors of Suzhou
Today, let's follow the emboss
Unlock the secrets of Su Gang Noodles~
<h1 class="pgc-h-decimal" data-index="01" data-track="18" > Su-style noodle soup</h1>
Suzhou noodles have a delicate, called "three hot". Soup should be hot, noodles should be hot, bowls should be hot, giving people a beautiful little stimulation on the taste buds, and a bowl of noodles can warm the whole person.
An experienced noodle chef, with just a pair of long chopsticks, can make the softness and hardness that diners need, and when fishing for noodles, they are shaped with a fence and rolled into a bowl. The shape formed, called "crucian carp back" by diners, is pleasing to the eye and increases appetite.
The soup base of Su noodles is also a hidden mystery. It seems to be a clear soup with little water, but it is actually made of more than a dozen ingredients such as pig bones, old hens, old ducks, and pig skin, so that the essence slowly integrates into the seemingly ordinary water and condenses into the soul of the noodle soup.
Su-style noodles have a characteristic word, heavy green crossing the bridge. Heavy green bridge, "green" refers to the green onion, "bridge" refers to the toppings and noodles separated, a mouthful of noodles a mouthful of vegetables, let you experience the unique feeling of the ingredients.
Not only the noodles are exquisite, suzhou people are more exquisite in eating noodles. As a veteran-level noodle dish in Jiangsu and Zhejiang, Su bang noodles also deeply affect the noodles. Benbang noodle toppings thick salt red sauce, Subang noodle toppings lightly responded, whether in Suzhou or Shanghai, the toppings became the finishing touch of this bowl of noodles.
Since it comes to toppings
It is inevitable to recommend Suzhou and Shanghai
A common treasure of cuisine
Their approach and collocation
Have you all gotten it ↓
<h1 class="pgc-h-decimal" data-index="02" data-track="42" > Soviet-style popcorn noodles</h1>
Su-style popcorn, which has a more familiar name, smoked fish. The selection of smoked fish is very exquisite, and it is better to taste about 8 pounds of fat grass carp. Experienced Chef Suppon fish will slide from the thick front section of the meat along the side of the fishbone to the tail.
Chef Feng Liufeng has a lot of insight into smoked fish, and in the video, he shows us the birth of a smoked fish dish:
● Add the cut fish to the shallots, peppercorns, spices and marinate by hand, add cooking wine, pepper and other marinades.
● The key to frying smoked fish lies in the heat, 70% of the oil temperature under the frying pan to the surface of the golden brown after fishing out, the oil temperature rises to 80% and then re-fry.
● Add the fried fish to the sauce made of sugar, soy sauce and rice wine and you're done.
In addition, if you want to smoke fish more flavorfully, mixing sauces is indispensable. In addition to commonly used seasonings such as soy sauce and sugar, Chef Feng added rice wine to the sauce to make the smoked fish more crispy and sweet.
Except for smoked fish
The number of Su bang noodle toppings is no less than fifty kinds
But the most representative
Or a bowl of braised meat noodles in red soup
<h1 class="pgc-h-decimal" data-index="03" data-track="75"> braised pork noodles</h1>
Take a sip of soup, eat a bite of noodles, and then eat a bite of toppings, the lean meat fibers are soaked with grease, and there is still a coarse texture at the bottom, which is already soft on the taste buds when the tongue touches. Add to this gelatinous skin, and the flavor is fragrant in one bite.
Such a fairy delicious stew, but the method is very simple. Su-style braised meat is generally made of 8 to 10 cm thick pork hind leg meat, and Su Bang noodle chef Feng Liufeng also shows us the birth of a stewed meat:
● Choose a thick pork hind leg meat of 8 to 10 centimeters and cook a pot of broth.
● Add shallots, ginger, spices, peppers, etc. to the broth and bring to a boil, after the water is boiled to bring out the aroma, add the pork belly.
When you get the soup hot, hot noodles, hot bowl three hot noodles, generally will be stewed meat under the noodles and then heated, with heat to soften the grease. Braised meat also has a secret sauce, usually composed of broth, soy sauce, and rice wine, but the specific recipe is a family heirloom of each Suzhou noodle restaurant.
The Su Bang dish that the old diners are full of praise
Let a lot of Suzhou people come to Shanghai for many years
Found a hint of hometown
Open BesTV Golden Academy today
Learn authentic Su-style noodle soup!
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