The taste of Jiangsu cuisine has special local characteristics. Nanjing cuisine tastes mellow, while Yangzhou cuisine is relatively light. Jiangsu cuisine has a wide range of materials, diverse cooking methods, the pursuit of original flavor, fresh and peaceful. The following recipes for home-cooked Su dishes are simple and delicious.

1. beggar chicken

beggar chicken, a famous Han dish in the south of the Yangtze River, has a long history. It is a special dish made by wrapping the processed chicken with soil and lotus leaves and baking it. Its color is bright bordeaux, fragrant, crisp and tender, and it is a family dinner picnic, a gift for relatives and friends.

how to call a flower chicken:

1 Sanhuang chicken as the main ingredient

1 handful of mushrooms as the auxiliary material, 1 onion, 3g of wheat flour

Appropriate amount of seasoning salt, onion, ginger, cooking wine, soy sauce, oyster sauce, white wine, 1 lotus leaf and pepper. Steps:

1.

2. Add seasonings such as onion, ginger, garlic, salt, oyster sauce, cooking wine and pepper to the chicken;

3. Massage the seasoning into the chicken;

4. stir-fry Zanthoxylum bungeanum for fragrance;

5. crush the stir-fried pepper with a rolling pin;

6. Add the chicken to marinate together, cover it with plastic wrap, put it in the refrigerator, marinate for more than an hour, and take it out and turn it over;

7. soak the dried lotus leaves in cold water for a while;

8. Mix flour with cold water and white wine;

9. Make the dough into dough with moderate hardness;

1. Coat the salted chicken with spiced powder and pepper;

11. Shred onions and mushrooms for later use;

12. Put shredded mushroom and shredded onion into the remaining juice of pickled chicken and mix them thoroughly;

13. Stuff the mixed shredded mushroom with shredded onion, ginger, garlic and other seasonings into the chicken belly;

14. put it in a lotus leaf soaked in water;

15. Wrap it up;

16. Roll the dough into a big round piece;

17. Roll it into a disc with appropriate size;

18. Put the chicken wrapped in lotus leaves in the middle;

19. Wrap it in dough and put it in a greased baking pan;

2. Preheat the middle and lower layers at 16 degrees and bake for 8 minutes;

21. Break the dough;

22. Remove the lotus leaf;

23. A knife was cut in the middle, and there was a lot of contents in the abdomen;

24. The delicious beggar chicken is in front of us.

2. Shrimp with snails

Shrimp with snails is a traditional dish of the Han nationality in Suzhou, Jiangsu Province, belonging to the Jiangsu cuisine. The main ingredient is shrimp, and Biluochun is skillfully used as the ingredient. The dish has the characteristics of fresh tea flavor, light and refreshing taste and elegant color. Shrimp is as white as jade, and tea leaves are decorated in it. The entrance has a fresh tea fragrance, fresh and tender teeth, and it is a little sweet.

The method for preparing the shrimps with Biluochun:

The main ingredient is 35g of fresh shrimps, 1g of Biluochun

The auxiliary material is 67g of refined salt, 1 egg white, 225g of dry starch and 4g of salad oil (about 5g). Steps: 1. Wash, bleach and drain the fresh shrimps;

2. put it in a bowl, add refined salt, egg white and dried starch and stir;

3. Make another cup of boiled water, add Biluochun and make a cup of tea;

4. Heat the wok on a high fire and scoop in salad oil;

5. When the oil temperature is about 12℃, add the shrimps;

6. Gently spread with chopsticks until the shrimps are milky white;

7. Pour in the colander, drain the oil, and put the wok back on high heat;

8. Pour the shrimps back into the pot, boil about 3g of Biluochun tea juice, and turn the wok over;

9. Take out the pot and put it into a plate, and squeeze out the tea juice slightly;

1. Decorate beside the shrimps to show the snails.

3, honey fire recipe

honey fire recipe belongs to Zhejiang cuisine, the main raw materials are Jinhua ham, lotus seeds, etc., the taste is sweet, the process is steaming, and the cooking difficulty is intermediate. Features: rich and elegant, crispy and waxy fire meat, sweet and fragrant, long aftertaste, and rare feast. It has the effects of invigorating spleen, stimulating appetite, nourishing and tonifying deficiency.

the recipe of honey juice fire:

Jinhua ham (5g)

lotus seeds (5g), pine nuts (25g)

seasoning honey (5g) and lard (7g)

Steps:

1.

2. Put the skin down in a bowl, add clear water (water is not enough for the south leg), steam in a cage for about 2 hours and 3 minutes, take it out, and decant the soup;

3. Then, add 9 ml of crystal sugar and light soup, steam in the cage for about 1 hour and take it out;

4. Add the white sugar lotus seeds, steam them in a cage for 3 minutes, take out the decanted marinade and put them into the same dish;

5. Put the pot on high fire, scoop in cooked lard, heat it to 5%, add pine nuts and fry until golden brown, then take it out for later use; 6. Put the pot on a strong fire, pour the marinade, add honey to boil, thicken with water starch, add sweet osmanthus, pour it on the fire, and sprinkle with pine nuts.

4. The method of cherry meat

Cherry meat is one of the recipes of Jiangsu cuisine, with pork as the main ingredient. The cooking skill of cherry meat is mainly stir-frying, and its taste is sour and sweet. Taste: This dish is colorful, cherry-like, bright and pleasing to the eye, crisp and mellow, melted in the mouth, first sweet and then salty, with bean sprouts, red and green set each other off, with meat and vegetables and unique flavor.

the method of cherry meat:

the main ingredient is pork tenderloin 2g

the seasoning is salad oil, salt, cooking wine, starch 5g, water starch 5g, Heinz tomato sauce 1g, sugar 2 tablespoons, white vinegar 1 tablespoon, water 5g

Steps:

1.

2. Cut the tenderloin into small pieces of 1.5cm, add a little cooking wine and salt and marinate for 5 minutes;

3. Stir the dry starch with a little water into a thick starch paste, pour it into diced meat and gently grasp it evenly with your hands;

4. put oil in the pan and heat it to 6%, then add diced meat one by one;

5. fry until it just changes color and take it out;

6. Heat the oil again until there is no crackle of water, pour in the preliminarily fried diced meat, fry it again until it is golden yellow, and take out the oil to control it;

7. Heat a little oil and stir-fry the tomato sauce on low heat until it is red oil;

8. Pour in 2 tablespoons of white sugar, 1 tablespoon of white vinegar, 1 tsp of salt, appropriate amount of water starch and appropriate amount of water.

9. Medium heat until thick, add a little cooked oil;

1. Pour in the fried diced meat;

11. Stir well;

12. Let each piece of diced meat be covered with thick juice and serve;

5. Braised chestnut chicken

Braised chestnut chicken is a famous dish of Han nationality and belongs to Jiangsu cuisine. This dish tastes delicious and is a good nutritious home-cooked dish. Chicken has high nutritional value, rich in protein and phospholipids, and has the effects of strengthening the spleen and stomach and strengthening bones and muscles. The recipe is delicious and nutritious.

the method of braising chestnut chicken nuggets:

the main ingredients are chicken wings and chestnuts

the seasoning is salt, soy sauce, cooking wine and yuanzhen sugar. Steps:

1. Blanch and drain the wing roots with water; Boil chestnuts slightly and peel them for later use;

2. Stir-fry the sugar color: add a little base oil to the pot, add a spoonful of sugar and stir-fry until it bubbles;

3. Add the blanched wing roots and stir-fry until they become beautiful amber. Add onion, ginger, garlic, a star anise and a few Chinese prickly ash, and stir-fry together for fragrance.

4. Cook cooking wine, add a little soy sauce, add appropriate amount of water, and simmer for 15 minutes;

5. Add chestnuts, stew together for 1 minutes and add a little salt to taste;

6. until the soup is concentrated;

7. Note: Don't cook chestnuts for too long, or they will be completely dissolved in the soup;

6. Oil-scented eel paste

Oil-scented eel paste is a famous traditional dish in the south of the Yangtze River, which belongs to Subang cuisine. Taking fresh eel as raw material, cut the eel slaughtered that day into pieces, add seasoning and stir-fry. Deep red in color, oily but not greasy, fresh and delicious. The oily eel paste is named after the oil in the plate is still ringing after the eel paste is served. It is characterized by delicious eel meat, rich flavor, appetizing and fitness.

the method of cooking the oily eel paste:

the main ingredient is 3g of shredded eel

the auxiliary ingredients are 5g of Jinhua ham, 5g of shredded winter bamboo shoots, 15g of coriander, 25g of minced garlic, 2g of shredded onion and 15g of shredded ginger

Steps:

1.

2. When blanching, put a proper amount of Shaoxing wine into it;

3. Boil the water for two minutes, take it out and control the purified water for later use;

4. Heat another pot, inject proper amount of cooking oil, add shredded onion and ginger and stir-fry;

5. Add the cooked eel meat, shredded ham and shredded bamboo shoots after the fragrance is released;

6. Stir-fry the raw materials with strong fire, and then cook Shao wine;

7. Cook a proper amount of soy sauce, pour in a little soy sauce and stir well;

8. inject appropriate amount of water to boil;

9. After boiling, stew for 3 minutes, and then add appropriate amount of salt to taste;

1. Sprinkle a little monosodium glutamate and add a proper amount of sugar to stir well;

11. Finally, thicken with water starch, and stir-fry the juice with high fire;

12. After the sauce is gelatinized, it can be taken out of the pot;

13. After the plate is coded, put a proper amount of coriander segments and minced garlic on it;

14. Heat a proper amount of scallion oil with a spoon;

15. Heat the oil to 7-8%, then pour the oil on the minced garlic while it is hot;

16. Sprinkle a proper amount of pepper;

17. Sprinkle pepper before serving. When eating, mix minced garlic and pepper evenly.