Shanghai cuisine
FernandoSchuster
After spring, spring bamboo shoots are on the market, and almost every Shanghai family will naturally make a dish-pickled duxian. <br /><br />Marinated Duxian, Subian vegetables, taste salty and fresh, the soup is fresh in white juice, and the meat is crisp and tender; the bamboo shoots are fragrant and the lettuce is crisp and tender. It is mainly a fresh soup cooked together with these foods."Salted"-means salty;"Fresh" means fresh;"Du" means stewed. A pot of fragrant lingering soup is delicious! <br />You see, the crystal and crystal are filled with pink-white pork ribs, white spring bamboo shoots, and light green lettuce, which complement each other under the nourishment of the sparkling soup. The oil and water in the meat has been "dug" into the bamboo shoots, which makes it delicious but not greasy. The flavors of bacon and fresh meat blend with each other; the fiber of the bamboo shoots locks the long aroma in the soup, and it is tender and slightly sweet when chewed in the mouth. In this lingering spring day, scoop up a bowl of hot food and drink it. How great is the "fresh"?
ZacharyO'Connell
Marinated and fresh, Subian vegetables, salty and fresh, the soup is white and thick, the meat is crisp and fat, the bamboo shoots are fragrant and crisp, and the umami flavor is strong. It is mainly a soup cooked with spring bamboo shoots and fresh and salty pork belly slices."Salted" means salty;"Xian" means fresh; and "Du" means stewed. <br /><br />As a guy from my ancestral home in Guangdong, I have always only eaten pickled dichen instead of making it, because the green bamboo shoots from the north have a strong taste, which may result in a miserable result of numbness in my mouth. Until a few days ago, Brother Nakoo ordered authentic bamboo shoots from the south online and asked me if I wanted it. I have always trusted Virgo students 'taste in delicious food. How can I miss this good opportunity? Of course I will. I also asked for some tips. Put it up today as you learn and sell it now. Brother Nakoo, give me some guidance when you have time. Thank you for the spring bamboo shoots!
AlecBlanda
This dish refers to pure Shanghai home-cooked dishes with a strong historical and cultural heritage! Characteristics: Thick oil red sauce, fragrant, crisp, soft, fat and thick! Heavy oil, heavy sauce color, heavy sweetness! Shanghai braised pork best embodies the characteristics of thick oil red sauce. Except for wine, soy sauce and sugar, it does not add other seasonings at all. In Shanghai terms, it is "authentic". It relies on the heat to make it fat but not greasy, crisp but not rotten, sweet but not sticky, and thick but not salty. <br /><br />Last year, during the Chinese New Year's Eve in Shanghai, I ate New Year's Eve dinner at the Shikumen Hotel. It is said that the local dishes there are very authentic. As someone who has just entered the ranks of food bloggers, I will carefully taste every time I go to a place where I eat delicious food. I hope I can copy it and pass the addiction when I feel greedy and remember it. I can also share the delicious food with my blogger friends and improve my cooking level.<br /><br /> Last night, when chatting with friends in the group, I talked about Shanghai food. There were two Shanghai friends with ice mint and hollow text.(Unfortunately, they don't write blogs.) They told me a good story about the local cuisine in Shanghai. I know what I cook is definitely not authentic, but after some exchanges, it seems that the dishes are still somewhat similar. At least on my dining table, the evaluation is very high. Both color and taste are on par with the taste I ate back then. Haha, purely boasting, please ignore it, O(④_④)O haha ~<br /><br /> As for why the name of this dish is called grandma braised pork, my understanding is that grandma can best represent the home-style taste. <br /><br />Wash the best pork belly with skin and cut it into suitable uniform pieces of meat. Put a little oil in the pan, stir-fry the meat thoroughly, add rice wine and simmer thoroughly, and then add red soy sauce and fresh soy sauce. Cook until the soy sauce penetrates into the meat. When the soup is dry, add appropriate amount of water, large pieces of rock sugar, and then add a few cooked eggs and cook until the soup is about to dry. Quickly stir fry over high heat until the sauce naturally thickens. When the red sauce is tightly wrapped in the braised pork, remove the pot and serve on a plate.
