Su cuisine is one of the eight traditional cuisines in China, represented by Suzhou, Nanjing and Yangzhou. Jiangsu cuisine is famous for its southern flavor. Its cooking skills are unique. Pay attention to the mastery of knife skills and heat, and pay attention to the perfect combination of color, fragrance, taste and shape. Jiangsu cuisine is characterized by exquisite selection of materials, light taste, delicious taste, good color and flavor, rich nutrition, and is deeply loved by people.

The representative dish of Jiangsu cuisine

There are many representative dishes of Jiangsu cuisine, the most famous of which are osmanthus glutinous rice lotus root, lion head, steamed shad and Yangzhou fried rice. These dishes are not only very popular in Jiangsu, but also enjoy a high reputation in the whole country.

Method for making sweet-scented osmanthus glutinous rice lotus root

Osmanthus fragrans glutinous rice lotus root is a classic dish in Jiangsu cuisine, and its preparation method is as follows:

1. Wash the glutinous rice and soak it in clear water for about 2 hours until it becomes soft;

2. Wash and peel the lotus root, cut it into sections about 5 cm long, and hollow out the lotus root heart with a spoon;

3. Mix glutinous rice with proper amount of sugar, sweet-scented osmanthus, sesame seeds and peanuts. , and fill them in the lotus root;

4. Put the lotus root filled with glutinous rice into a steamer and steam for about 20 minutes;

5. Take out the lotus root and sprinkle with a little osmanthus and sugar.

Method for making lion head

Lion's head is another classic dish in Jiangsu cuisine, and its preparation method is as follows:

1. Cut the pork into fine minced meat, add appropriate amount of salt, soy sauce, cooking wine, pepper and minced onion and ginger, stir well and marinate for about 10 minute;

2. Knead the minced meat into a big meat ball and knead it into the shape of a lion's head;

3. Put oil in a hot pot and cool, add meatballs and fry until golden on both sides;

4. Add clean water, bring to a boil, add appropriate amount of seasoning such as salt, sugar and soy sauce, and cook for about 10 minute;

5. Add a proper amount of vegetables, such as Chinese cabbage and fungus. Cook until it is done.

Method for making steamed shad

Steamed shad is a light and healthy dish in Jiangsu cuisine, and its preparation method is as follows:

1. Wash shad, remove scales and viscera, and cut in half;

2. Cut the fish into pieces about 2cm square, put them in a bowl, and add some salt, cooking wine, Jiang Mo, chopped green onion, etc. And curing for about 10 minute;

3. Put the marinated fish pieces into a bowl, add a proper amount of water, and steam in a steamer for about 10 minute;

4. Take out the fish pieces, pour the soup in the bowl into the pot, boil it, add a proper amount of salt, monosodium glutamate, minced onion and ginger, and burn it until it is sticky;

5. Pour the delicious soup on the fish pieces and sprinkle a little chopped green onion.

Making method of Yangzhou fried rice

Yangzhou fried rice is a classic staple food in Jiangsu cuisine, and its preparation method is as follows:

1. Cook the rice, let it cool, and rub it by hand;

2. Break the eggs, add some seasonings such as salt and pepper, and stir well;

3. Put oil in a hot pan and cool, pour in the egg liquid, fry until both sides are golden, and cut into small pieces for later use;

4. Put oil in a hot pan and cool, add diced ham, shrimps, cooked shredded lean meat and other materials, and stir fry evenly;

5. Add rice, stir fry evenly, add appropriate amount of salt, pepper, soy sauce, monosodium glutamate and other seasonings, and continue to stir fry evenly;

6. Add green beans, diced carrots, diced mushrooms and other vegetables and stir well;

7. Finally, add the fried egg pieces, chopped green onion, coriander and other seasonings and stir well.