Which one is the best in national cuisine? Chinese cuisine is broad and profound. In addition to the major cuisines that we all know, some local specialties are also very delicious. Therefore, no one is stronger, but each has its own characteristics. long. Let’s talk about some classic dishes from the four major cuisines
Sichuan cuisine
Twice-cooked pork
Because it is cooked first and then stir-fried, it is called twice-cooked pork.
Take two slices of meat with skin, clean it, put it in water and boil it until it is seven to eighty-year-old, take it out and cut it into 0.3cm thick slices. Wash and cut the garlic sprouts into sections, chop the Pixian watercress and tempeh, and prepare an appropriate amount of sweet noodle sauce, lard and rapeseed oil.
Heat the pot and add rapeseed oil. Heat the lard to 50% heat (150°). Add the meat slices and stir-fry until the meat slices are rolled. Then add Pixian bean paste, black bean sauce and sweet noodle sauce and stir-fry until fragrant. color, then add garlic sprouts and stir-fry evenly before serving.
Fish-flavored shredded pork
Fish-flavored shredded pork has a complex seasoning and is difficult to control among the various flavors. Therefore, it tests the level of Sichuan cuisine chefs and is a must-take for the Sichuan cuisine chef examination. project.
Take lean pork slices and cut them into shreds, add salt, pepper, cooking wine and water soybean flour and mix well to make a paste. Soak the sea peppers, remove the stems and seeds and chop them finely. Also prepare shredded fungus, green bamboo shoots or winter bamboo shoots. Silk. Take another bowl of gravy and add salt, soy sauce, vinegar, sugar, and water soybean powder to the bowl (the ratio of sweet and sour is generally one to one).
Put in a pot over high heat, add an appropriate amount of rapeseed oil and lard and heat until it is 60 to 70% hot. Add in the shredded pork and stir-fry until the seeds are loose and turn white. Then add chopped sea pepper, ginger and garlic. Stir-fry until the aroma and color are released, then add the ingredients and stir-fry evenly. Finally, add a bowl of gravy and stir-fry and turn the pot.
Boiled beef
Boiled beef has a spicy flavor, which mainly relies on knife-edge chili, so knife-edge chili is the most important step in making boiled beef.
Put an appropriate amount of dried chili peppers and Sichuan peppercorns into the pot, add a little rapeseed oil, stir-fry over low heat until brown, remove from the pan and let cool, then chop with a knife to make knife-edge chili peppers.
Wash the beef, remove the fascia and slice it into a bowl. Mix it with salt, soy sauce, pepper, cooking wine, and water bean flour (the water bean flour can be a little heavier to form a splatter in the pot. Gorgon). Cut garlic sprouts, celery, and green bamboo shoot leaves into sections, and chop Pixian watercress into small pieces and set aside.
Turn the pot over high heat, add garlic sprouts, celery, and green bamboo shoots, stir-fry them until they are raw, and put them into a bowl. Reset the pot, add lard and rapeseed oil and stir-fry until it is 60% hot. Add Pixian bean paste and stir-fry until fragrant. Stir-fry the red oil. Add the stock. After it boils, put the beef slices into the pot and spread them gently. When cooked, remove from the pot. Place into bowl. Then sprinkle the chili pepper and minced garlic on the beef, and pour 70% hot oil.
Shandong cuisine
Hot-fried kidneys
Hot-fried kidneys are a super classic dish. They are also available in Sichuan cuisine, but if they are not mentioned above, let’s just put them in Shandong cuisine.
Take fresh pork loin, wash and slice it to remove the waist rash, chop it into wheat ears, cut it into strips, add salt, soy sauce, and dry starch and mix well. Boil fungus and bamboo shoot slices in water and set aside. Take another bowl and add salt, soy sauce, pepper, MSG, cooking wine, clear soup, and water starch to make a bowl of gravy.
Add peanut oil to the pot and heat it until it is 80 to 90% hot. Add the fried kidney rolls and quickly remove them. Add oil to another pot and heat it until it is 60% hot. Add ginger and garlic and stir-fry, add vinegar and cooking wine. Cook until the aroma is released, then add the fungus, bamboo shoot slices and kidney flowers and cook into a bowl of gravy, stir well and remove from the pot.
Sweet and sour carp
Sweet and sour carp is a super classic Shandong cuisine. Its shape has the meaning of carp jumping over the dragon gate, and it is one of the absolute representatives of Shandong cuisine.
Wash the carp and cut it with a knife (you can first cut straight to the fish bones and then cut forward with a diagonal knife), soak in dry starch and wrap every piece of fish. Add salt, soy sauce, cooking wine, vinegar, sugar, clear soup, and water starch into a bowl to make a bowl of gravy.
Put a large amount of oil into the pot and heat it until it is 70 to 80% hot. Take the head and tail of the fish and fry the fish body first, then add the head and tail and fry until cooked through. Add ginger and garlic to another pot and sauté until fragrant, then cook into a bowl of gravy, thicken and pour over the fish.
Guotai Tofu
Guotai is a unique technique of Shandong cuisine, and Guotai tofu is also very classic.
Cut the tofu into long strips, mix the eggs, add salt, water starch, and prepare shredded green onions and clear soup.
Put in water, add tofu and salt and blanch to remove the tofu smell.
Heat oil in another pan and add half of the egg liquid. After the egg liquid is slightly set, put the tofu in the middle of the egg liquid and fry, then add the other half of the egg liquid to cover the tofu. Flip the spoon and fry the egg mixture on both sides until golden brown. Add to the clear soup and sprinkle with shredded green onion. Fry lightly, season, add soy sauce, MSG, cover and simmer until the juice is gone and put it on a plate.
Cantonese cuisine
Boiled shrimp
Boiled shrimp represents the original taste and may also be a Cantonese dish that can be found in diets across the country.
This dish is easy to operate, but it is also difficult to make it well. The most common method is to first make the shrimps fresh, cook them in boiling water, remove the water and put them on a plate. Take another bowl and add peanut oil, soy sauce and chili shreds to the plate (you can mix the dipping dishes according to your own preferences) .
Dry-fried beef river
Dry-fried beef river can be said to be the most representative dish that embodies the flavor of Cantonese cuisine.
Prepare beef, rice noodles, mung bean sprouts (pinch off the heads and tails), leeks, and chives. When marinating beef, you must let it get enough water so that it is smooth and tender. In addition to water, you also need to add soy sauce and peanut oil to marinate for more than half an hour.
Put oil in a pot and heat it until it is 30% to 40% hot, add beef and remove. Don't wash the pot and leave a little oil to heat it up over high heat (high heat the entire time). Add the rice noodles, mung bean sprouts, and soy sauce and stir-fry until the gas is released. Then add the beef, leeks, and chives and stir-fry evenly. Remove from the pot.
Gourd pork
This is a Cantonese dish with a wide heritage, and it is also a dish suitable for men, women and children.
Prepare pork belly, pineapple, onions, and green peppers. Peel the pork belly and cut into 1cm square pieces. Cut the pineapple, onion and green pepper into pieces to match. Marinate the pork belly with salt, sugar, egg yolk and cornstarch. Mix salt, sugar, vinegar and tomato paste into sweet and sour sauce.
Heat oil in a pan until 40% to 50% hot, add pork belly and fry, first fry over low heat and then over high heat until charred on the outside and tender on the inside. Boil the pineapple and green pepper and set aside. Remove from heat and add onions. Stir-fry until fragrant, pour in sweet and sour sauce, add pork belly, pineapple and green pepper, stir-fry evenly and serve.
Huaiyang Cuisine
Lion Head
It goes without saying that lion head is famous, it is also a state banquet dish.
Chop the pork into pomegranate rice shapes, put it in a bowl, add onion and ginger water, salt, rice wine, water chestnuts, and dry starch and stir well (you can add crab powder to make it fresh).
Take a casserole, add ginger and green onions, stir-fry until fragrant, take out, add in broth and bring to a boil. Take an appropriate amount of meat filling and put it into your hands, turn it back and forth to form a smooth meat ball and put it into the soup. Cover the meat balls with cabbage leaves, put the lid on the pot and simmer over low heat for two to three hours.
Squirrel mandarin fish
Squirrel mandarin fish has a head raised and a raised tail, its flesh is turned like fur, and it looks like a squirrel. It is a traditional Huaiyang dish.
Scrape and clean the internal organs of the mandarin fish. First, cut off the fish head diagonally along the pectoral fins, then run flat blades along both sides of the spine to the tail, and cut off the spine. Slice the fish skin side down to remove the abdominal spines, then cut the two pieces of fish with a straight knife and then an oblique knife until the fish skin emerges to form a diamond-shaped knife. Marinate the fish with salt and rice wine and evenly dip it in dry starch. Take a bowl and add salt, tomato sauce, clear soup, sugar, vinegar, rice wine, and water starch to make a bowl of gravy.
Heat a large amount of oil in the pan until it is 70% to 80% hot. Roll up the two pieces of fish and raise the fish tails. Hold the fish tails in one hand and hold the other end with chopsticks in the other hand. Put them into the oil pan and fry until they are set. Release your hands again, add the fish head, fry until it is set, take it out, and raise the oil temperature to 80% hot. Add the fish body and fry again, take it out and put it on the plate. In another pot, add lard, stir-fry ginger and garlic, take out, pour into a bowl of gravy, diced mushrooms, diced bamboo shoots and peas, stir well and pour on the fish.
Yangzhou Fried Rice
Can Yangzhou Fried Rice be said to be egg fried rice with more complex ingredients and richer nutrition? First, mix the ingredients according to your own preferences. Note that some ingredients need to be cooked in advance. Use overnight rice to make it easier to stir-fry until fragrant. Keep the seasoning as simple as possible, just use salt.
There are too many Chinese delicacies, so here I just talk about a few of my favorite classic dishes.