Huaiyang cuisine is also a traditional famous dish, with fresh and sweet taste, which can stimulate the umami flavor of ingredients to the maximum extent. The most famous ones should be squirrel mandarin fish, flat bridge tofu soup and crab powder lion head, but it is slightly more difficult for ordinary people at home. But these three dishes, pine nut corn, braised lion's head and boiled shredded pork, are easier to make and taste very delicious.

The practice of pine kernel corn 1. You can buy fresh corn and cut it along the root with a knife, then blanch the corn and green beans in the pot for 2 minutes first. If it is bought quickly, it is not needed.

2. Carrots are also cut into small pieces and set aside.

3. Heat oil, add raw pine nuts with low fire, wait until the surface color of pine nuts is a little burnt and yellow, then add corn green beans and carrots.

Stir-fry quickly in a big fire, these are easy to cook, just add a little salt to taste.

5. Pine kernel corn should not put too much seasoning except salt, so it will be more refreshing to eat, and its appearance is rich in color, which is more attractive.

Braised lion's head in brown sauce 1. Prepare a piece of pork with a little fat, and then crush it with a meat grinder.

2. Add a little chopped chives to the minced pork, then add eggs, pepper, oil consumption, soy sauce and salt and mix well. Finally, add a little starch and stir in one direction.

3. Put the oil in the pot, and the oil is hot to make the pork into a fist-like meatball. Put it in a medium and small fire and fry it slowly for about five minutes, and then take it out after the surface color is golden.

4. Add onion, ginger and garlic into the pot, then add boiling water, add meatballs, add 13 spices of soy sauce to taste, and then stew on medium heat 15 minutes.

5. Take the juice out of the pot and add chives, so the lion's head dipped in soup is extremely delicious.

The practice of boiling dried silk 1. Try to use fresh chicken soup in the soup of boiling dried silk. If there is no sparerib soup, it can be replaced, which will be more delicious.

2. Prepare the ingredients, shred the ham and dried bean curd, then blanch the dried bean curd for 2 minutes to remove the beany smell.

3. Then, put the shredded ham into the pot with hot oil, add the chicken soup beyond the fragrance, and cover the dried shredded ham for about 5 minutes when it boils.

4. Add your favorite ingredients, such as spinach, green vegetables, shredded fungus, shrimps, etc., boil over high fire, and season with salt before cooking.

This dish doesn't need extra seasoning, it is simple and light.

Have you learned how to cook these dishes? I have to say that China cuisine really contains a lot of contents, and the characteristics of each cuisine are also different, so all kinds of cuisines have been created.