Zhejiang cuisine and Jiangsu cuisine are among the eight major cuisines of China. Su cuisine is mainly water-based, knife work is fine, pay attention to the fire; Zhejiang cuisine by Hangzhou, Ningbo, Shaoxing, Wenzhou, four schools of thought, cooking techniques up to more than 30 kinds of frying, deep-frying, braising, stir-frying, steaming, burning 6 types of main. Although the cooking techniques and dishes are slightly different, but overall, all the selection of materials, pay attention to the original flavor.

▼

Hangzhou Dongpo Pork

Dongpo Pork, a famous Hangzhou dish, is popular in Jiangsu and Zhejiang. It is rumored to have been created by the Northern Song poet Su Dongpo. Its color, aroma and taste are all excellent, loved by people. Slow fire, less water, more wine, is the trick to make this dish.

Materials: 1500g of pork five-flower rib meat, 100g of green onion, 100g of rock sugar, 250g of shaoxing wine, 50g of ginger (patted loosely), 150g of soy sauce with soy sauce, 3 slices of coriander, 2 star anise, and 1 grasshopper

Production process:

1. Pork five-flower ribs scraped clean, cut into 10 square pieces of meat, placed in a pot of boiling water to cook for 5 minutes to take out and wash;

2, take a large casserole, bamboo grates with the bottom, the first onion, into the ginger;

3, and then pork skin side down neatly lined up on the top, add sugar, soy sauce, shaoxing wine, and finally add the onion knots, covered with a lid, with peach blossom paper surrounded by the casserole side of the seam;

3, then pork skin down on top, adding sugar, soy sauce, shaoxing wine, and finally add onion knots, cover the lid, with peach paper surrounded by the casserole side of the seam;< /p>

4, placed on a high fire, boil and seal with a lid, simmering crisp with a slight fire, close to the casserole end away from the fire, skimming the oil, the meat skin side up into a special small pot, covered in a steamer basket, steam with a high fire for 30 minutes until the meat is crisp through to be completed.

Tips:

1, pork selection to Jinhua "two head of Wu" Wu pig is good.

2, 100 grams of green onions of which 50 grams of onion knot.

Flavor: Salty, sweet, sticky

Roasted Potatoes with Dried Vegetables

Raw Material: 750g of small potatoes, 50g of dried prunes.

Seasoning: 100g of salad oil, 3g each of shredded green onion and red pepper.

Making:

1, take a pressure cooker, put in the washed and dry small potatoes, drizzle with salad oil, spread a layer of dried plum, cover the lid of the pressure cooker, high heat heating to the top of the gas, change to low heat pressure for 5 minutes.

2, turn off the fire, when you hear no "pop" sound in the pot, uncovered, remove the dishes on a plate, with shredded green onion, red pepper garnish can be.

Shaoxing Drunken Chicken

Drunken Chicken with yellow wine, Shaoxing wine as the basic seasoning, not only can deodorize, unctuousness, add fragrance, color, and freshness, but also has the characteristics of easy digestion and absorption. Therefore, it has become a famous dish of Jiangsu and Zhejiang with unique flavor.

Material A: 1 tbsp Shaoxing wine, ? tsp sesame oil.

Mix B: 1 bottle of Shaoxing wine, 1 cup of vegetarian oyster sauce, 1 tbsp sugar.

How to make it:

1: Wash all ingredients, rinse and drain chicken thighs, smear with Ingredient A, green onion and ginger, transfer to steamer and steam on high heat for about 20-25 minutes, remove from the steamer and allow to cool, leaving the broth behind.

2. In a pot, add ingredients of Ingredient A and B and bring to a boil. Remove from heat and allow to cool. Add chicken thighs and broth, place in cold water to cool rapidly, place in freezer for 1 hour, and then transfer to freezer for about 6 hours, remove from the pot, and cut into pieces.

Snowflake Crab Dumplings

Snowflake Crab Dumplings is a famous dish created on the basis of "Hibiscus Crab". Suzhou chefs specialize in crabmeat, which is made by stir-frying crabmeat and crab yolk together, using the crab shell as a container, and garnishing with ham and other ingredients, making it delicate and colorful.

Ingredients: hairy crab, egg, cilantro, cornstarch, salt, sugar, cooking wine

Methods:

1. Wash the crab, steam it, and remove the shell, then set aside;

2. Scoop up and set aside the crabmeat from the crab and cut it in half;

3. 3, will be removed to take a portion of the crabmeat, fry and oil, add seasonings seasoning thickening, loaded into the crab shell spare;

4, will be divided into egg whites, egg yolks, only take the egg whites, whipped to a stiff foam, add a little cornstarch, stir evenly, spare;

6, will be evenly wrapped in egg whites on the egg shells on the surface of the surface, and then put on the crabmeat a little bit of garnish spare;

7, will be wrapped up crab shells on the steaming rack to steam for 50 seconds, and then put the cilantro to the egg white, presented to the plate can be.