Taste: original and salty. Technology: steamed with flour.
Materials for making crab yellow shrimp cup:
Ingredients: 200g shrimp, 300g crab meat and 30g crab roe.
Accessories: 50g of fat, spinach 15g, 50g of egg white.
Seasoning: ginger 15g, starch (corn) 15g, balsamic vinegar 50g, yellow rice wine 20g, lard (refined) 10g, chicken oil 10g, and salt 3g.
Characteristics of crab yellow shrimp cup;
The color is beautiful and tender, and the crab yellow is fragrant, which can be described as the treasure of fresh. Jiang Mo and balsamic vinegar are used as food to make the taste fresher.
Teach you how to make crab yellow shrimp cups, and how to make crab yellow shrimp cups is delicious.
1. Wash shrimps, and choose 10 for later use;
2. Divide the crab roe into 20 equal parts;
3. All two sections of each crab leg;
4. Wash spinach and cut it into 20 pieces as big as crab legs;
5. Chop shrimp and pig fat into fine mud, put it in a big bowl, add rice wine, a little salt and 50 ml of water, stir well, then add 25 g of egg white and stir hard, and finally add dry starch and stir well;
6. Put 10 prawns into a small bowl, add 15g egg white, a little salt and a proper amount of dry starch and mix well;
7. Take 10 wine glasses, coat each glass with a thin layer of lard, first put a piece of crab leg meat, put crab roe on both sides of the crab leg meat, put a spinach leaf on the other side, then cover it with a piece of shrimp paste, smooth the mouth of the cup and put it on a large plate. After all, put it in a cage and steam it for 5 minutes with high fire, and take it down to make a shrimp cup.
8. Prawn is also steamed with shrimp;
9. Cover the shrimp cups in the wine glass one by one and put them on the big plate, and then put 10 prawns evenly on the edge of the plate as a foil;
10. At the same time, put the pot on medium heat, add 20 ml of chicken soup, add a little salt to boil, skim the floating foam, dilute it with wet starch, pour cooked chicken oil on it, and pour it on the shrimp bowl.
1 1. Serve with Jiang Mo and balsamic vinegar.
Tips for making crab yellow shrimp cups;
This dish must be made of white rice shrimp, a specialty of Chaohu Lake in Anhui Province. Its shrimp is delicious, tender and white in color, and will not turn red after cooking. Especially suitable for making white mud. When processing, first pick the sand line, put it into the basin, add clean water and stir it with chopsticks for half a minute to remove muddy water, change clean water and stir it for half a minute to wash it, then take it out and drain it for later use.
Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Crab meat: Crab should not be eaten with persimmon, orange, Schizonepeta, jujube, pear, honey, pomegranate, cantaloupe and peanut. Don't drink cold drinks when eating crabs, it will cause diarrhea.
Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of fermented bean curd chicken introduces the dishes and their effects in detail: the formula of Anhui cuisine for tonifying deficiency and strengthening body.
Taste: salty and sweet technology: steaming
Making materials of sufu chicken:
Material: chicken1000g.
Accessories: 75g of fermented bean curd (red)
Seasoning: 4 grams of rock sugar, 20 grams of rice wine, 3 grams of salt, 8 grams of ginger 15, starch (corn), 40 grams of lard (refined) and scallion 15.
Characteristics of sufu chicken:
Vegetarian chicken is salty, sweet and fragrant.
Teach you how to make fermented bean curd chicken, and how to make fermented bean curd chicken is delicious.
1. Take out the internal organs of the chicken, remove the crop, esophagus and trachea, wash it, chop it into pieces 5 cm long and 2 cm wide, put it in a big bowl, add red fermented milk, rice wine and salt and mix well for later use;
2. pat the ginger loosely, put it in a rough bowl with the onion, put the chicken neatly on the table, put the broken rock sugar and cooked lard on it, cover the big plate, put it in a cage and steam it over high fire until it is cooked, take it out and buckle it on the plate;
3. Pour the steamed chicken juice into a spoon, bring it to a boil, then dilute it with wet starch, pour in cooked lard and pour it on the chicken.
The method of fried chicken and shredded pork rolls introduces the cuisine and its function in detail: Huizhou cuisine.
Taste: fried and roasted. Technology: wrap and fry.
Materials for making fried chicken rolls:
Ingredients: chicken breast150g, pig oil100g.
Accessories: 25g of long-grain rice flour (dried fine), 25g of ham, 25g of wheat flour, 60g of eggs and 25g of egg white.
Seasoning: 3 grams of salt and pepper, monosodium glutamate 1 g, 25 grams of rice wine, 5 grams of chives, 50 grams of lard (refined), 3 grams of salt and 20 grams of sweet noodle sauce.
Features of fried chicken rolls:
The vegetable skin is yellow and crisp, the stuffing is white and red, and it tastes fragrant and oily.
Teach you how to make fried chicken rolls, how to make fried chicken rolls is delicious.
1. Remove fascia from chicken breast and shred it;
2. Shred the cooked ham;
3. Put the chicken breast and shredded ham into a bowl, add monosodium glutamate, egg white, rice wine, salt, onion and 10g long-grain rice flour and mix well;
4. Wash and dry the pig's clean oil, spread it on the chopping board, pat it flat, sprinkle with flour 10g and smear it evenly;
5. Cut shredded chicken and ham into strips on the clean oil, wrap them in the thickness of four little fingers, and sprinkle with 10g flour;
6. Knock the eggs into a bowl, add 15g indica rice flour to make an egg paste, and spread it evenly on the shredded chicken rolls;
7. Put the cooked lard in the pot into medium fire, heat it to 40%, fry the shredded chicken until it is cooked inside, and pick up Huang;
8. Cut thick slices with an oblique knife and put them on a plate, sprinkle with pepper and salt;
9. When serving, bring a small dish of sweet noodle sauce.
The wrapping method of egg cake introduces the cuisine and its function in detail: the recipe of people working in low temperature environment of Anhui cuisine is malnutrition recipe.
Taste: salty and delicious. Technology: frying.
Making materials of shredded chicken cake:
Ingredients: chicken breast150g, herring150g, and fat meat 200g.
Accessories: egg white 1 10g.
Seasoning: sugar 1g, monosodium glutamate 1g, yellow wine 15g, salt 3g, ginger 5g, starch (corn) 20g, sweet noodle sauce 10g, and lard (refined) 50g.
Features of shredded chicken cake:
This dish is crisp but not greasy, with beautiful shape and delicious taste.
Teach you how to make shredded chicken cakes and how to make them delicious.
1. Remove fascia from chicken breast and cut into filaments;
2. Spread a piece of meat and fat on the chopping block, and chop the fish into mud on it;
3. Next, put the chopped fish in a bowl, add egg white, dried starch, water, refined salt, white sugar, yellow wine, monosodium glutamate and Jiang Mo and mix well, then add shredded chicken and mix well gently;
4. Cut the fat into thin slices with a thickness of 0.3 cm, then cut into disks with a diameter of 3 cm, spread them flat on the chopping board, sprinkle with dry starch, add 1 serving of fish paste, and flatten them into cakes;
5. Put an egg white into a bowl, stir evenly, add dry starch and stir into egg white paste;
6. Put the frying spoon on medium heat, add cooked lard and heat it to 50%. Coat the fat slices at the bottom of the chicken and fish paste cake with a layer of egg white paste and fry them in a pot;
7. After all of them are put in, fry with low fire while frying (the oil temperature keeps 50% hot), shake the pan every 1 minute, fry for three or four minutes, then fry with medium fire 1 minute, and then fry with low fire until the bottom of the cake is golden;
8. After the fish paste is solidified, pour it into a colander to drain the oil and put it on a plate;
9. When serving, bring 1 dish of sweet noodle sauce.
Tips for making shredded chicken cake;
Prepare 500g cooked lard, and the actual consumption is about 50g.
The practice of eight-treasure egg introduces the cuisine and its effect in detail: Anhui cuisine spleen-strengthening appetizing recipe malnutrition recipe anemia recipe.
Taste: salty. Technology: steamed with flour.
Materials for making eight-treasure eggs:
Ingredients: 350g eggs.
Accessories: winter bamboo shoots 10g, mandarin fish 80g, fat meat 15g, ham 15g, peas 10g, mushrooms 10g (fresh) and egg white 25g.
Seasoning: lard (refined) 25g, salt 4g, monosodium glutamate 1g, yellow rice wine 3g, pepper 1g, starch (corn) 15g, onion 10g and ginger 5g.
Characteristics of eight-treasure eggs:
Salty and tender, very delicious.
Teach you how to make eight-treasure eggs, and how to make eight-treasure eggs is delicious.
1. winter bamboo shoots are shelled and rooted, washed, cooked and cut into cubes larger than soybeans;
2. The mushrooms are pedicled, washed and cut into dices of the same size as winter bamboo shoots;
3. Cut the cooked ham into dices the same size as mushrooms;
4. Wash the onion and ginger, chop them, pad the onion Jiang Shui with gauze, put it in a pot, boil it, and take out the onion and ginger to make onion ginger juice;
5. Cook the eggs in a cold water pot until the water just boils, take them out, make a hole the thickness of your index finger at the short end, and pour the immature yolk into the bowl;
6. In a bowl with egg yolk, add a little salt and 5 grams of dry starch, stir well, steam in a cage, take it out, and cut it into cubes slightly larger than soybeans;
7. Diced ham, diced winter bamboo shoots and diced mushrooms are mixed with proper amount of dry starch;
8. Slaughter and wash mandarin fish, and chop their meat and fat into fine mud;
9. Add a little salt, pepper (white pepper), yellow wine, onion ginger juice, egg white and 10 ml water to the minced meat sauce and stir;
10. Stir until it is thick, then add dry starch and stir properly, then add diced beans and mung beans and stir into stuffing;
1 1. Stuff the prepared stuffing into egg without yolk, seal the stuffing with eggshell and steam it over medium heat;
12. Steam for about 15 minutes, take it out, cool it in cold water, peel off the eggshell, cut it into 0.6 cm thick discs, put it neatly in a tray into a "pagoda" shape, then steam it in a cage and take it out;
13. Put the pot on a big fire, add 150ml chicken soup, a little refined salt, monosodium glutamate and cooked lard to boil, thicken it with wet starch and pour it on the eggs.
Tips for making eight-treasure eggs:
1. Put the eggs in cold water in the pot and scoop them up as soon as they are opened. At this time, the egg white is ripe and the yolk is still thin. You can make a hole in the yolk to let it flow out.
2. When steaming the souffle, the fire should not be too big, otherwise the steam will be too big, which will easily make the cake bubble.
The practice of chestnut tofu introduces the cuisines and their functions in detail: Huizhou cuisine nourishing and health care recipes, spleen invigorating and appetizing recipes, malnutrition recipes and osteoporosis recipes.
Taste: salty and sweet technology: stew soup
Materials for making chestnut tofu:
Ingredients: tofu (south)150g, chestnut (cooked)150g, pork ribs (pork belly)100g, and bacon (raw) 50g.
Accessories: 50g of winter bamboo shoots.
Seasoning: 3g shallot, 25g soy sauce, 30g sugar and 5g starch (corn).
Characteristics of chestnut tofu:
Chestnut crisp, tender tofu, fragrant bacon, thick soup and unique flavor.
Teach you how to make chestnut tofu, and how to make chestnut tofu is delicious.
1. Put the tofu in the pot to remove the beany smell, take it out, and cut it into squares of 1 cm;
2. Bacon and pork are also diced into the same size;
3. Chestnut and winter bamboo shoots are cut into cubes 1 cm square;
4. Rooted shallots, washed and cut into pieces;
5. Put diced meat and diced bacon into the pot, add 400 ml of broth, and use medium heat;
6. Until soft and rotten, add sugar and soy sauce to boil, add diced chestnuts, diced tofu and diced bamboo shoots, thicken them with wet starch, put them on a plate and sprinkle with chopped green onion.
Tips for making chestnut tofu;
Bake diced meat and bacon until crisp, then add diced tofu, diced chestnuts and diced cooked bamboo shoots. Diced meat has a complete shape and is a top grade.
The practice of honey-juice spareribs introduces the cuisine and its effects in detail: Huizhou cuisine tonic prescription, spleen-invigorating appetizer prescription and malnutrition prescription.
Taste: sweet and sour taste technology: honey juice
Honey ribs making materials:
Material: 500g of ribs (big ribs).
Accessories: 50g plums.
Seasoning: salt 1g, sugar 10g, starch (corn) 25g, peanut oil 50g.
Features of ribs with honey sauce:
The appearance is bright, the color is like a rose, the quality is flexible, and the taste is sweet and slightly sour.
Teach you how to cook honey ribs, and how to cook honey ribs is delicious.
1. Chop the ribs into 4cm long sections, add 15g salt and brine, rinse the meat with clear water slightly after it turns red, take it out and drain it, add dry starch and mix well;
2. At the same time, cut the green plum into cubes 1 cm square for later use;
3. Put the wok on the fire, add peanut oil, heat it to 70%, and fry the ribs until the outer layer is shelled.
4. Pour off the remaining oil for later use;
5. Pour the ribs into the pot, drown them with water, and turn off the heat after boiling.
When the fire is 60% rotten, take out the ribs, wash them with clear water, and pour out the original juice;
6. Put the washed ribs into the pot, add 75 ml of water to boil, add white sugar and diced green plum, cook until the sugar juice thickens, stir fry a few times, and serve.
Tips for making honey ribs;
1. Marinate ribs for about 3 hours in summer and 1 day in winter;
2. When the ribs are fried, they should not be cooked too badly, otherwise the skin will be boiled easily and the finished product will not look good;
3. Be careful not to boil when collecting juice, and it is advisable to wrap ribs with thick soup;
4. Because of the frying process, 500 grams of peanut oil should be prepared.
The practice of salt and pepper shrimp introduces the cuisine and its effect in detail: Huizhou cuisine impotence and premature ejaculation recipes tonify deficiency and keep fit recipes tonify yang recipes strengthen waist and kidney recipes.
Taste: Zanthoxylum bungeanum. Technology: non-slip
Salted shrimp production materials:
Ingredients: 200 grams of shrimp.
Accessories: egg white 25g, japonica rice 2 1g, glutinous rice flour 10g.
Seasoning: 5g salt and pepper, salt 1g, 25g spicy soy sauce, sesame oil 10g, 50g lard (refined).
Characteristics of salted shrimp;
This dish is golden and shiny, and the shrimp is crispy outside and tender inside.
Teach you how to cook salted shrimp, and how to cook salted shrimp is delicious.
1. Beat egg whites into a bowl, add shrimps, add rice flour (70% japonica rice, 30% japonica rice) and salt, and stir until the rice flour is full of shrimps;
2. Heat the frying spoon with high fire, add cooked lard, heat it to 40%, add shrimps to drain the oil, and disperse it with chopsticks (to prevent adhesion);
3. When the shrimps are golden yellow, pour them into a colander to drain the oil;
4. Put the original spoon on medium fire, add the oiled shrimps, sprinkle pepper and salt on the shrimps twice (sprinkle 1 time, scoop once), then pour sesame oil and scoop twice.
5. When serving, bring a 1 spicy soy sauce platter.
The method of mixing agate with tofu introduces the cuisine and its effects in detail: Huizhou cuisine nourishing and health care recipes, malnutrition recipes, menopause recipes and osteoporosis recipes.
Taste: spicy technology: stirring
Making materials of agate tofu:
Ingredients: tofu (South) 300g, salted duck eggs 130g.
Seasoning: garlic (white skin) 25g, sugar 2g, white soy sauce 20g, sesame oil 15g.
Characteristics of agate mixed with tofu;
Tofu is tender and refreshing, spicy, white and yellow, and looks like agate.
Teach you how to make agate mixed with tofu and how to make agate mixed with tofu delicious.
1. Cut tofu (Bagongshan tofu) into squares 1.5 cm cubes;
2. Cook salted duck eggs in a cold water pot with slow fire, take them out and shell them, and cut the egg white and yolk into cubes with a square of 1cm for later use;
3. Put the diced tofu in a water pot and blanch thoroughly, remove the water and let it cool for later use;
4. Peel garlic cloves, mash them into mud, and mix them with white soy sauce and sesame oil to make marinade;
5. Dish diced egg whites and diced tofu, pour in marinade and mix well, and finally sprinkle with diced egg yolk.
Tips for making agate mixed with tofu;
1. If there is no salted duck egg, you can use "lake egg" instead;
2. White soy sauce can also be replaced by other soy sauce, and the amount of soy sauce should not be too much, so as to prevent the yolk from absorbing soy sauce and discoloring;
3. To make this dish, you must choose Bagongshan tofu, because its tofu is white, tender, fresh and smooth, and has no beany smell, so as to ensure the flavor characteristics of the dish.