Anhui cuisine is the abbreviation of Anhui cuisine (including Huangshan City, Jixi County and Wuyuan County in Jiangxi Province), and there is no abbreviation for Anhui cuisine. It consists of three local flavors: southern Anhui, along the Yangtze River and along the Huaihe River. Legend has it that it originated in the Han and Tang Dynasties, flourished in the Song and Yuan Dynasties, and flourished in the Ming and Qing Dynasties. It is famous for cooking delicacies, heavy oil, heavy sauce color and heavy fireworks. It is often stewed with charcoal in casserole, so there is a saying that "Huizhou cuisine should be treated". Southern Anhui cuisine is good at cooking, stewing and thickening, which is simple and affordable. The cuisine along the Yangtze River is good at cooking fresh river and poultry, emphasizing knife work and heavy modeling, especially smoking technology. The dishes along the Huaihe River are salty and sour, and the soup is thick. The famous dishes of Anhui cuisine are Wuwei smoked duck, Fuliji roast chicken, Huizhou meatballs, pickled fresh mandarin fish, Mao Feng smoked mandarin fish, steamed eagle fish, butter fat king fish, honeycomb tofu and so on. There are many Anhui dishes, which are very delicious: sweet and sour fish, farewell chicken. . . . . . . .

Wuwei smoked duck Anhui dish

Wuwei smoked duck

raw material

Two ducks

Onion slices100g

Ginger100g

Fennel 25 grams

Legislation

Clean the duck, wipe it thoroughly with salt, marinate it in a jar for 4 hours, and turn it once in the middle.

Put the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the leather coat.

Put four thin iron bars in the smoking pot, put the duck back, smoke for 5 minutes, and then turn it upside down for 5 minutes.

Add spices, soy sauce, onion and ginger into a large pot, bring to a boil, then add the duck and stew for 45 minutes, take it out, and cut the duck into pieces.

Origin: Anhui, China.

History: Wuwei smoked duck has a history of more than 200 years. According to legend, in the thirty-ninth year of Qing Qianlong, chefs in Wuwei County, Anhui Province cooked ducks with a unique method of smoking first and then marinating. The dishes are golden and shiny, delicious, unique in preparation and taste, and famous throughout the county, so it is called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of Qing Dynasty, it was famous in the whole province and sold well all over the country, becoming one of Anhui people's favorite specialties.

Features: Smoked with fat duck. The finished dish has golden color, thick sebum, fresh and tender meat, fragrant smell and unique flavor.

Fuliji roast chicken

condiments

Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.

manufacturing method

1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash it with water on the anal bone. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife and let the tip of the wing emerge from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method. 2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes. 3. Put enough water into the cauldron, put all seasonings into gauze bags, tie the bags tightly, put them into the pot, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in the cashier, boil it with strong fire, skim off the floating foam, cook for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and cook for 4-6 hours with slow fire. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.

pay attention to

1. "Bie" chicken technology is essential to facilitate batch stewing, and the shape is complete and beautiful.

2. It is best not to use chickens slaughtered on the same day. Because the dead period of the chicken is about 7 hours, the chicken can be hung up for use after brushing the sugar evenly. We will deal with the next step the next day.

The oil temperature of fried chicken should always be kept at 70% heat. When the oil temperature is low, the chicken will not change color. Too high an oil temperature will turn black. In order to control the oil temperature, we can fry 1~2 once and take it out after frying.

4. The amount of water added to the marinated soup at one time should be no neon chicken, and no water can be added in the middle.

5. Cool the brine soup after use, remove the oil slick, put it in a container, keep it in the refrigerator and heat it once a week. Without a refrigerator, it can be heated once a day and once every two days in winter.

[Edit this paragraph] Flavor characteristics

1. This dish is produced in Suxian County, Anhui Province, formerly known as "Red Chicken" and is a national specialty. At first, the chicken had no special features, but it was cooked and covered with a layer of "red yeast"

Pickled fresh mandarin fish

Raw materials/seasonings

50 grams of crab meat, 5 eggs, 50 grams of fish, 250 grams of vegetables, 5 grams of water-soaked mushrooms, cooked ham slices and onion slices, 2 teaspoons of Shaoxing wine, appropriate amount of ginger juice and raw flour, soup 100 grams, and 50 grams of cooked lard.

production process

① Cook the eggs in a cold water pot, pick them up, soak them in cold water, then shell them slightly, cut each egg into 4 pieces, remove the yolk and put them on a plate. Clean the vegetables, drain the water, chop the fish into mud, put them in a bowl, add ginger juice, salt, 1 teaspoon Shaoxing wine and appropriate amount of water, and mix well to form a filling. Put the crab meat in a bowl and season with salt and 1 teaspoon of Shaoxing wine.

(2) Dry starch on the egg white plate, put 1 fish stuffing on each plate, and then put 1 crab meat on the plate. Put a little crab roe on the 1 serving in the middle of the dish, put onion leaves, mushroom slices and ham slices on the rest, steam and take out the pot.

③ Put the wok in medium fire, add cooked lard (35g) and cook until it is half cooked, stir-fry the vegetables, add proper amount of salt, put them in a dish and filter out the juice, and then transfer the steamed crabs to the dish. Add a proper amount of salt to the wok, thicken it with raw flour and water, and pour cooked lard on it.