Fine knife work and beautiful dishes
Of the four major cuisines, Huaiyang Cuisine has the finest knife work, with a piece of 2-centimeter-thick square dry, which can be sliced into 30 slices, and cut into thin slices, such as hair. Cold dish production, spell pendulum method requires extremely high, a fan of three spell, draw seam, fan, folded corner, a few six words, but the knife work pendulum is extremely difficult. Fine knife work, skilful arrangement, coupled with the right color combination, making Huaiyang cuisine as carefully carved crafts.
Focusing on the local flavor, Huaiyang Cuisine is light and tasty
Huaiyang Cuisine has both the freshness, crunchiness and tenderness of the southern cuisine and the salty, colorful and thick features of the northern cuisine, which forms its own sweet and salty, salty and slightly sweet flavor. As Huaiyang cuisine uses fresh products as raw materials, it pursues lightness in seasoning, thus highlighting the original flavor of the raw materials.
Attentive to firework, good at stewing and boiling
Huaiyang Cuisine is based on the cooking program of "fire as a discipline" proposed by the ancients, and the changes in the tripod are subtle and delicate, reflecting the freshness, aroma, crispness, crunchiness, tenderness, glutinousness, finesse, and rottenness of the different characteristics of the dishes through the regulation of the firework. Huaiyang Cuisine is good at stewing, braising and boiling, because these methods can better highlight the original flavor of the raw materials. Famous dishes of Huaiyang Cuisine which are mainly stewed and boiled include lion's head with crabmeat, stewed round fish, wild duck in casserole, three sets of duck, and big boiled dried silk.
Making dishes rich in variation
The process of making dishes in Huaiyang Cuisine is rich in variation and imagination. A three sets of ducks, ducks set wild ducks, wild ducks set pigeons, with ham, asparagus as a supplement, layer by layer set system, trinity. The characteristic of Huaiyang Cuisine which is rich in changes can be seen. Huaiyang cuisine production dishes are rarely used in the mountains and the sea, the famous dishes with local production of ordinary raw materials, there is no condescending style, not bland and tasteless, whether it is the selection of materials, knife work, seasoning, etc. are in the middle of the rules, fine work, the rhythm, Huaiyang cuisine production is like writing poems and paintings, there is a strong traditional Chinese cultural heritage.
Recommended a few good: mixed tofu soup
Materials:
Tender tofu 1 box, 25 grams of shrimp, 25 grams of cooked chicken, 25 grams of cooked gizzard, 25 grams of cooked belly, 25 grams of sea cucumber, 25 grams of asparagus, 25 grams of bamboo shoots, 25 grams of small spices, 10 grams of green soybeans, 25 grams of cooked meat.
Seasoning: 1 tsp rice wine, 1/2 tsp salt, 4 cups chicken stock, 1 tbsp cornstarch water, a pinch of pepper.
Suitable for: 1. People with stomach and intestinal problems, flatulence and intestinal tinnitus. 2. 2, depressed and unhappy, do not like to contact with people, afraid of noisy sound. 3, from time to time inexplicable anxiety, panic, autistic tendency.
Health: Mixed tofu soup smooth and refreshing, with a softening effect, can regulate the heart, abandon boredom, and can stabilize the mind, quite suitable for modern urban communities to eat, and gradually improve interpersonal relationships, acceptance of the masses. Crispy tofu ball
Crabmeat and tofu soup
Raw materials:
Crab meat, crab roe, diced tofu, chicken broth, refined salt, pepper, cornstarch, coriander, ginger, scallion, salad oil.
Making:
Blanch tofu and rinse, drain, frying pan on the heat, into the oil, into the ginger, onion stir-fry incense, into the crab meat, crab yellow stir-fry, go ginger, onion, into the chicken broth, tofu diced boil, into the salt, thickening, loaded into the soup bowl, sprinkled with pepper, cilantro minced.
Features:
Tender tofu, fresh soup, yellowish color, salty and slightly spicy.
Three Fresh Skinless Fish
Raw material: one live carp (weighing about 750 grams). 75 grams of pork sandwich meat, 25 grams of shrimp, 30 grams of chicken gizzard, 25 grams of asparagus, 15 grams of mushrooms. Shaoxing wine, 20 grams, 2 grams of salt, 15 grams of green onions, 10 grams of ginger, 2 grams of monosodium glutamate (MSG), 15 grams of soy sauce, 7.5 grams of sugar, 75 grams of cooked lard.
Method of treatment of carp, flat on the cutting board, in the anus cut a knife across, knife broken spine. With a long thin sharp knife from the two cuts into the spine, along the spine gently cut the flesh and bone away from the gill opening to remove the spine and viscera, washed and drained. Chop the pork into mushrooms, put it into a bowl and add wine, salt, green onion and ginger juice, monosodium glutamate and mix it well, then put in the diced mushrooms, diced asparagus, diced chicken pus, shrimp, accompanied by and then from the gill cover under the incision into the belly of the fish. Wipe the fish with soy sauce. The pot is placed on the fire heat, scooped into the cooked lard, burned to seventy percent hot (about 154 ℃), into the fish fried until both sides of the golden brown, add wine, soy sauce, salt, onion and ginger, sugar and an appropriate amount of water, cover the boil, move to a small fire for 20 minutes, drizzle cooked lard, move to a high fire to thicken the broth, start the pot and plate that is complete.
Features The fish shape is complete, the fish meat is tender, and the belly hides three kinds of freshness, a unique style.
Crystal hoof
Crystal hoof is a famous dish in Zhenjiang, which has a history of more than 300 years, and the crystal hoof of Zhenjiang "Banquet Spring Restaurant" is even more famous.
Crystal hoof is in the ancient dishes "cooking pig" and "crystal cold Tao" on the basis of the development of the meat is slightly reddish, although cold and crispy easy to melt; jelly transparent smooth, so the day of "crystal! "and flexible, not tongue-twisting, not fat and not greasy. This dish on the table, according to different meat cut out different names of meat, such as "glasses dishes", "jade belt hook dishes", "Tim lamp stick dishes", "triangular prong dishes" and so on. Triangular rib dishes" and so on. The food is refreshing and appetizing, elegant color and taste, with ginger and vinegar, it has more flavor.
Steamed anchovies
Anchovy cooking is very distinctive, to the best steamed. Steam without scales, eat and then go, because the scales are attached to a lot of fat, with scales steamed, the color of silver and white as before, meat is crisp and not greasy. If the ginger vinegar dipping, the flavor is even better, is one of the ancient eight treasures. Guo Moruo once with "shad time has passed, teeth and cheeks have the fragrance of the" sentence, to appreciate the delicious Zhenjiang shad.
Crab meat stewed lion's head
Also known as chopped meat, Zhenjiang traditional dishes. The main ingredients of this dish are crab meat and pork, chopped meatballs, because the cooking is not colored with soy sauce and wine, so it is called stewed, but also because of the shape of the large and round, exaggerated analogy for the lion's head. This dish to knife work fire work, it is appropriate to use the casserole stew, while hot on the table, soup leaves covered with vegetables such as emerald, remove the leaves, only meat round as jade embedded coral, fragrant floating between the seats, mouth-watering.
Split braised chub head
This dish is a traditional dish in Zhenjiang. A big fish, meat scraping down to do dishes, the rest of the fish head, by a famous teacher intentionally cooking, with crab meat, ham, mushrooms, chicken, gizzard, fresh bamboo shoots and other dishes, with chicken soup braising. Became a wonderful food, its color milky white, thick soup, eat the mouth fat and tender. Therefore, Zhenjiang has a folk proverb: "chub eat head, mackerel eat tail, duck eat thigh."