Huaiyang cuisine
WestleyBlock
"Lion Head" is a traditional dish in Huaiyang cuisine in Yangzhou and other places in Jiangsu Province. It is said that its original name was sunflower chopped meat and sunflower meatballs, and was later renamed Lion Head. According to different seasons, the lion's head is made from 60% lean meat and 40% fat meat or 7% lean meat and 3% fat meat, plus onions, ginger, eggs and other ingredients, and cut into meat paste to make fist-sized meatballs, fat but not greasy. <br />The cooking of lion's head dish is extremely powerful. Simmer with low heat for more than 40 minutes, so that it will be fat but not greasy after making, and will melt immediately in the mouth. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised. <br />I cook this dish in a clear stew method, which can also be called "Clear Stewed Lion Head". The reason why I named it "Huaiyang Lion Head" is based on the characteristics of Huaiyang cuisine. <br />Huaiyang cuisine emphasizes fresh materials, fine workmanship, light taste, and original flavor. <br />I chose skin-skinned pork belly for this dish. Because it is summer, the ratio of fat to lean is 3 to lean and 7 to lean; the workmanship is finely cut and coarsely chopped, first cut into meat particles--chop slightly--and finally smash with the back of a knife. Then season--break the stuffing--put it into the pot---simmer. <br />The lion's head cooked by fine and rough chopping has a soft and tender taste and melts immediately in the mouth; if it is cooked with minced meat from a cooking machine, the taste of the lion's head becomes very strong. Q is full of energy. <br />In this way, I named this carefully cooked delicious lion head [Huaiyang Lion Head]!
OrlandTurcotte
Da-boiled dried shredded silk, also known as boiled shredded chicken sauce, is a refreshing and nutritious dish. Its beautiful flavor has always been promoted as a beautiful dish on the table and is the best dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fanggan, and the cutting requirements are extremely precise. The fresh and fragrant flavors of various seasonings are cooked and combined into the dried tofu shredded. It tastes refreshing and appetizing, is extremely precious and beautiful, and never gets tired of eating everything. <br />Boil dried shredded silk, dried shredded silk, is dried shredded tofu. Boil boiled in a lot of water. This seemingly easy dish is actually not simple. It is the best dish in Weiyang cuisine. This dish is delicious and fragrant. The delicious flavor of ham and open ocean penetrates into the extremely fine dried tofu shredded, which is intertwined with the threads. However, there is not a drop of oil or a hint of bean smell. It is a masterpiece that is never tired of being fine. <br />Yangzhou is good, and tea house guests are invited. Add thousands of silk and pile fine wisps, lay on a wrought copper cigarette bag to grow seedlings, and drink and crystal dishes." The poem "Looking at Jiangnan" by Xing 'an in the Qing Dynasty vividly depicts the scene of residents in Yangzhou tasting "added dried silk" in the Qing Dynasty. It is quite like a vivid genre painting. There are many varieties of tofu products in Huaiyang cuisine."Da-boiled dried shredded silk" is also known as "boiled dried shredded shredded chicken sauce". Its beautiful flavor has always been promoted as a beautiful dish at the banquet. In the Qing Dynasty, Emperor Qianlong visited Jiangnan for the sixth time, and local officials in Yangzhou once presented "Jiusi Tang" to "please Qianlong." "Jiusi Soup" is made by cooking dried shredded ham, shredded bamboo shoots, shredded whitebait, shredded fungus, shredded mushroom, shredded seaweed, shredded egg skin, shredded chicken, and sometimes shredded sea cucumber, shredded leeches or shredded bird's nest. Because the dried tofu itself has a very thin taste, if you want to taste it, you must borrow fresh and mellow chicken juice. The fresh aroma of various seasonings is cooked and combined into the shredded dried tofu. It tastes refreshing and appetizing, is extremely precious and beautiful, and makes people feel tired of eating it. Nowadays, cooking dried shredded silk has been greatly developed compared with "Jiusi Soup". It is mainly made of dried shredded silk and shredded chicken. The dried shredded silk is white, plus fresh shrimp, decorated with various ingredients, called assorted dried shredded silk. Beautiful color and fresher taste. The cutting requirements for "Big Cooking Dried Silk" are extremely precise."The Luan Dao should be served on the table, and the chef can slice it into 18 pieces after processing it. The dried silk cut is not only neat and uniform, but also its thickness cannot exceed the matchstick. The seasoning for boiling dried shredded silk also requires changes according to the seasons. In spring, in the old days, bamboo clam was used to add flavor and seafood was added to the flavor; in summer, it should be crispy, and cooked with the shredded rice to make the dishes dry and fragrant; In autumn, use crab roe, the soup is golden and the flavor is strong; in winter, it is advisable to use wild vegetables, which are green and delicate, with harmonious colors, adding color and fragrance. Dried silk is not only famous all over the country, but also known as a "famous East Asian dish" by foreign guests.
MiguelHamill
Ingredients: chicken essence,salt,oil gluten,chives,eggs,soy sauce,starch,edible oil,vinegar,ginger,oyster sauce,sesame oil,minced pork,small rapeseed
JarvisLubowitz
"Cold meat" is the first dish for various banquets. After the guests are seated, they can leisurely admire those beautiful little decorations, then pour a glass of fine wine and have a sip first. Under the inspiration of vision, they can then raise their chopsticks to taste the exquisite dishes, immersing them in The elegant and pleasant atmosphere and look forward to the subsequent dishes being served, which can serve as an embellishment and finishing touch for the entire banquet. <br />Although the few butterfly dishes are not very expensive, they generally cannot be ignored as their first sense and effect on the entire banquet. Once they are done, they can arouse people's reverie and desire for subsequent dishes, and will arouse people's appetite. If you place a few butterflies at random without thinking, which are simple and boring small dishes, you will give people the psychological feeling that the dishes behind them will not be much better, which will reduce people's appetite, and the good atmosphere and the expectations of the Simiao under your jurisdiction for the delicacy of hot dishes will also be destroyed, which will undoubtedly ruin the scenery! <br />Today, make a simple cold meat dish "Salted Shrimp". Since I am not a cold showman and have never practiced it, I just eat out more times and see more times. I am here to present my experience and use clumsy techniques to show it, so that I can understand it. It will only serve to attract attention and make everyone pay attention to it when hosting guests! Anyway, the main recipes for this dish are as follows;
AlphonsoMosciski
Nanchang people love to eat ducks, that is absolute! <br />A few years ago, the young couple downstairs found an aunt to cook. During the interview, the aunt said as soon as she came up: "I cook ducks delicious. The Dragon Boat Festival is coming soon. I can cook ducks for you to eat!" So she was hired immediately. Of course, I don't know whether her ducks are cooked well or not. But it can be seen that Nanchang people love ducks. Nanchang people eat ducks not only for duck meat, duck bones and so on. Nanchang people love to eat anything from ducks. In the small streets and alleys of Nanchang, many of the food stalls display signs featuring ducks. For example, in the small alley next to the Imperial Hall on Supu Road, there is a food stall that displays a sign with duck head and duck intestines. Although the sanitary conditions there are quite poor, the taste is very good, and I often see many well-dressed trendy men and women driving luxury cars eating there regardless of their image. <br />The stir-fried duck sausage with sour beans made today can be served with wine and porridge. Even if it is eaten white, it will taste delicious!
WayneSchuppe
After a few days, most of the beef that was found in the refrigerator was used to make [Garlic Soy Sauce Beef], and then the remaining small pieces of beef were used to make this soup. It can be regarded as turning the original soup into the original food. West Lake Beef Soup is named after the West Lake because it is added with water starch and egg white and looks like lake water. The name is beautiful, but the soup is even more beautiful. Just looking at the name is enough to make people drool. <br /><br />As a famous traditional dish in Jiangnan, West Lake beef soup has a fragrant, smooth, delicious and delicious taste, so it is often ordered in restaurants as a soup to soothe the throat before meals. <br /><br />In fact, we can easily make delicious West Lake beef soup at home, and the taste is definitely comparable to the taste of the restaurant. I only need three common ingredients: beef, eggs, and mushrooms. When paired together, they are cheap and cheap, and the taste is very delicious. It is the kind of delicious taste that can linger in my heart after drinking it. It is my favorite soup. <br /><br />Gently scoop a spoon and it will ripple gently like lake water. I can't believe you don't want a bowl.
