1, Dongpo elbow: It is said that it was created by Mrs. Su Shi, because when cooking the elbow, the pot was burnt. In order to cover up the burnt taste, seasoning was added to continue cooking, and it was found that the cooked finished product was crisp and delicious.
Dongpo Meat: During his stay in Huangzhou, he personally cooked braised pork and wrote poems about his experience of eating pork. Later, after painstaking research, Dongpo small fried meat, the predecessor of Dongpo meat, was finally developed.
3. Dongpo Fish: Fish is Su Shi's favorite food, so he also has a lot of research on fish. Fish is salty, delicious and unique in flavor.
4. Dongpo soup: a soup invented by Su Shi, which is famous for its delicious taste. Many people are not familiar with this dish, because its popularity is not as high as the previous dishes. Dongpo bean jelly was made by Su Shi during his summer vacation in Fengxiang East Lake. Su Shi wanted to eat some cool food, so he asked his servant to grind lentils into powder and cook them into paste. When they were cool, they were cut into strips and mixed with salt, vinegar, soy sauce and pepper. It tastes cool and refreshing.
Dongpo tofu:
During his stay in Huangzhou, he personally cooked braised pork and wrote his experience of eating pork in poems. Later, he wrote Ode to Tofu, which put forward the idea of vegetable meat for the first time. Dongpo tofu has bright color, mellow taste, tender, smooth and refreshing taste, and is suitable for all ages.
According to legend, when Su Shi was in Huangzhou, he was financially strapped. Dongpo, as a gourmet, studies vegetarian food, so he made this Dongpo tofu with Huangzhou tofu. Wrap tofu with eggs and flour, add salt and make a paste. Then fry in the oil pan until golden brown. Take it out under oil control. Pour the oil into the pot, add mushrooms, bamboo shoots and seasonings, stir fry, add tofu and take it out.
Su Shi loves fish, so it is natural to start with fish. Dongpo fish is quite modern. After the carp is washed, cut a few holes in the back of the fish to ensure the taste.
Rub salt and cooking wine on the fish, marinate for a while, and stuff Chinese cabbage into the fish belly. Heat oil in a hot pan, fry the fish until it is half cooked, add ginger, garlic, soy sauce, watercress and chopped green onion, and cook until the fish is cooked. Dongpo fish is salty and delicious, and has a unique taste, which is widely praised all over the country.