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Hangzhou Dongpo meat
Dongpo pork is a famous dish in Hangzhou, which is popular in Jiangsu and Zhejiang provinces. Legend has it that it was created by Su Dongpo, a poet in the Northern Song Dynasty. Its color, fragrance and taste are all good, and it is deeply loved by people. Slow fire, less water and more wine is the key to cooking this dish.
Ingredients: pork belly 1500g, onion 100g, rock sugar 100g, Shaoxing wine 250g, ginger (eight pine) 50g, soy sauce 150g, fragrant leaves 3 pieces, star anise 2 pieces, Amomum tsao/kloc-0.
Production process:
1. Scrape the pork belly, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it;
2. Take a large casserole, use bamboo grates as the bottom, first spread onion segments and add ginger slices;
3. Arrange the pigskin face down neatly on it, add white sugar, soy sauce and Shaoxing wine, and finally add onion knots, cover the pot cover, and seal the side seams of the casserole with peach paper;
4. Put it on strong fire, cover and seal it after boiling, simmer it with low fire, remove the oil from the casserole, put the skin face up in a special small pottery jar, cover it and put it in a steamer, and steam it with strong fire for 30 minutes until the meat is crisp.
Tip:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2. Onion100g, of which 50g is tied with onion.
Taste: salty, sweet and fragrant.
Baked potatoes with dried vegetables
Ingredients: 750g of small potatoes and 50g of prunes.
Seasoning: salad oil100g, shredded onion and shredded red pepper 3g each.
Making:
1, take a pressure cooker, put washed and dried potatoes, pour salad oil, spread a layer of dried plums, cover the pressure cooker, heat the pressure cooker to the upper atmosphere, and reduce the fire to 5 minutes.
2. After turning off the fire, when you hear that there is no "snapping" sound in the pot, uncover the pot cover, take out the dishes and put them on the plate, and decorate them with shredded green onion and shredded red pepper.
Shou xing JIU Ji
With yellow wine and Shaoxing wine as basic seasonings, drunken chicken can not only remove fishy smell to relieve boredom, enhance fragrance, color and freshness, but also be easily digested and absorbed. Therefore, it has become a famous dish with unique flavor in Jiangsu and Zhejiang provinces.
Material A: 1 tablespoon Shaoxing wine and half a spoonful of sesame oil.
Material b: Shaoxing wine 1 bottle, vegetarian oyster sauce 1 cup, sugar 1 spoon.
Exercise:
1. Wash all the ingredients, wash and drain the chicken legs, smear the ingredients A, onion and ginger, steam in a steamer for about 20-25 minutes, take them out and let them cool, leaving the soup for later use.
2. Put the ingredients and material B into the pot, boil, turn off the fire, let it cool, add chicken legs and soup, put it in cold water for rapid cooling, put it in the freezer 1 hour, then move it into the freezer for about 6 hours, take it out and cut into pieces.
Snow crab bucket
Snow crab bucket is a famous dish created on the basis of "lotus crab" Chef Suzhou is good at making crab powder, frying crab meat and crab roe into crab powder, using crab shells as containers and decorating with ham and other ingredients, which is exquisite and bright.
Ingredients: hairy crabs, eggs, coriander, raw flour, salt, sugar, cooking wine.
Exercise:
1. Wash crabs, steam them, and remove crab shells for later use;
2. Dig out the crab powder on the crab and divide it in two;
3. Take a part of the crab powder, stir-fry it with oil, thicken it with seasoning, and put it into the crab shell for later use;
4. Divide the egg into egg white and yolk, only take the egg white, send it to hard foaming, add a little raw flour, and stir evenly for later use;
6. Wrap the protein evenly on the eggshell and put a little crab powder on the surface for later use;
7. Steam the wrapped crab shell on a steamer for 50 seconds, then put the coriander on the egg white and put it on a plate.