fried pork with fermented bean curd

FrederiqueEmard

Sufu fried pork is a special flavor in the mountainous areas of southern Anhui. It uses red sufu as the main seasoning to make a sauce and cooked with the carved fillet slices. The finished dish has a red color, smooth and tender meat, a rich aroma, salty, fresh and slightly sweet taste. <br /><br />Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron-deficiency anemia; it has the effect of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein, relatively low in fat and cholesterol, and can be eaten by the general population.

Mushroom and fresh shrimp porridge

SonnyMoen

Ingredients: salt,rice,chives,mushrooms,grass shrimp,sesame oil,edible oil

Jixi Yipinguo

TodKshlerin

Jixi Yipin Pot, also known as Hu Shi Yipin Pot, is a farm dish, belonging to Anhui cuisine, and originated in Shangzhuang, Jixi County, Anhui Province. Taste: salty, fresh and slightly spicy, tender and delicious. Now Jixi Yipin Pot has become a representative dish of Anhui cuisine. What I made today is purely a copycat version, using existing materials at home. There is no small iron pot, so I can only use casserole instead. Don't slap bricks, it tastes very good.

Dragon Bone Pot Nutritional Soup

NicoVon

Today, I thought of making dragon bone soup for children, so I only had time to make soup during the holiday.

dumpling stuffing

JoyceOndricka

Everyone knows how to make dumplings, so let's introduce the filling.

Three-winter pork ribs soup

AntoninaGislason

"Three winter pork ribs soup" is actually a pork ribs soup stewed with winter melon, winter mushrooms and winter bamboo shoots. Add a little dried sea rice into it, and it tastes very fresh! This soup is also most suitable for consumption in summer. Let's make this delicious "winter pork rib soup" today. The main methods are as follows;

shepherd's purse meatballs

RhettStark

There are two treasures in Anhui, one is "tribute vegetables" and the other is "shepherd's purse". Zhu Yuanzhang, the founder of the Ming Dynasty, came from Fengyang, Anhui Province, so he had a special liking for these two vegetables. <br />"Gongcai" is a plant with the scientific name of "tundra". Because many of them are dried products, they are also called "tundra". This kind of vegetable belongs to the lettuce plant and is easy to store after drying. <br />"Shepherd's purse" used to be a wild plant with extremely high nutritional value. Now it can be planted on a large scale after artificial cultivation. During the Ming Dynasty, local officials in Anhui paid tribute to the court every year a certain amount of moss and shepherd's purse, so they are collectively called "tribute vegetables". <br />Since "moss vegetables" are limited by climate and soil, this vegetable grows better only in Anhui. However,"shepherd's purse" is easy to survive and is currently being planted in other provinces, so most of the people call "tribute vegetables" refer to "moss vegetables". I didn't buy any moss. Today, I used shepherd's purse to make Anhui's specialty dishes, called "shepherd's purse meatballs", also known as "shepherd's purse Yuanzi". The specific recipe is as follows;

braised paddling

AdalbertoStehr

When I was a child, I wasn't willing to eat fish, so my mother said: You can learn to swim by eating more fish. So I no longer object to eating fish, but I mostly eat fish belly. Later, I really learned to swim. When I grew older, my mother said: Eating fish tails will make you swim faster. I asked why, and my mother said that the tail was the paddle of the fish. If the fish was made by the chef, it would not be called the tail. I asked again: What is that called? Mother said: It's called paddling. I was about 12 years old this year. Time flies.

Fried buns with leek and egg

MadisenLarson

Ingredients: leek,eggs,MSG,white sugar,salad oil,flour,spiced powder,yeast,refined salt

Hui style steamed shrimp paste

BonitaKshlerin

Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine. <br /><br />This kind of shrimp is also a characteristic of Huizhou. It belongs to a type of river shrimp and is exposed to the sun in the summer. It is eaten with the shell to replenish calcium. I remember grandma liked to use this steamed sauce very much. At that time, I was very disdainful of these local vegetables and didn't like to eat them. I positioned them as a dish for the elderly. Later, after leaving my hometown, I loved to reminisce more and more about those memories, so every time I went back I would bring all kinds of vegetables back, and sometimes my mother would express them to me. The cooked dishes will also be brought to the office to share the delicious food with everyone. <br /><br />Beans and shrimps are very calcium supplements. They are salty, fragrant, fresh, and delicious with burritos.