Preparation materials of duck blood vermicelli soup: main ingredients: duck blood cut into small pieces or strips (sometimes replaced by pig blood) and vermicelli. Avocado, shredded onion and ginger, shrimp, coriander, duck offal (including duck gizzard, duck intestines, duck liver, etc.). ). Salt, monosodium glutamate, chicken essence and sesame oil (or spicy oil) are appropriate. Duck blood vermicelli soup features: Duck blood vermicelli soup is a snack in Nanjing and is very famous in the local area. Teach you how to make duck blood vermicelli soup. How to make duck blood vermicelli soup delicious? 1 Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and Zhiqiang chicken essence, blanch coriander in boiling hot water, and cut the cooked duck intestines and liver for later use. (2) Boiling soup: duck blood is cut into strips, avocado is cut into triangles, and boiled in soup. (3) After a minute or two, fish out the duck blood. After a while, when the avocado is ripe, turn off the fire to the minimum, put the duck blood in, and stew slowly to keep the temperature from dropping. (4) Put the vermicelli into the spoon for scalding vermicelli, scald it in the soup for one or two minutes, and pour it into the bowl. (5) Take out a proper amount of duck blood and oily fruit and put them in a bowl. Put the cooked duck intestines and duck liver on the vermicelli, put some parsley, dig a spoonful of spicy oil and stir with chopsticks. A bowl of duck blood vermicelli soup with good color and flavor is ready. The practice of Wuxi ribs introduces the cuisine and its effect in detail: Su cuisine.
Materials for making Wuxi ribs: Ingredients: onion 300g 1 ginger 15g cinnamon 0.5g star anise 1 whole grain A: soy sauce 2 tablespoons B: 1 starch water C: 1 chicken essence, 2 tablespoons rice wine, 655 fine sugar. Teach you how to cook Wuxi ribs. How to make Wuxi spareribs delicious? 1 Wash the onion, mash the whole root, and then cut into long sections. Wash ginger and cut into pieces.
2. Wash the ribs, cut into pieces, add the material A, stir fry, fry in a hot oil pan until golden brown, and take out.
Heat 1 tablespoon of oil in a pot, add onion and ginger until fragrant, add pork chops and all materials, add appropriate amount of water to boil, cook pork chops over medium heat, slice Chinese herbal medicines and onion and ginger, leave pork chops and soup, add material B to thicken, and finally add material C to cook and serve.
Tips:
When the ribs are fried until the color turns golden yellow, take them out for about 5 seconds to allow the hot air to evaporate, and then put them back in the oil pan for frying 1 minute, so that the fried ribs will be crispy outside and tender inside, and have a better taste. The practice of salted shrimp introduces the cuisine and its function in detail: Jiangsu cuisine
Production material of salted shrimp: main ingredient: 500g of fresh river shrimp. 15g salt, 4 pepper, 2 ginger slices, 3 shallots, 50g cooking wine and 5g monosodium glutamate. Features of salted shrimp: bright red, beautiful and tender. Teach you how to cook salted shrimp, how to make it delicious, remove the whiskers and feet of the shrimp, wash it and put it in a boiling pot. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings to the pot, skim off the floating foam after boiling, and the shrimp will be cooked in about 3 minutes. Then put the soup into a bowl from the fire, cool it and put it into a bowl. The method of braising fish head in Qiandao Lake introduces the cuisine and its effect in detail: Su cuisine.
Making material of braised fish head in Qiandao Lake: Ingredients: red bell pepper with fish head, onion, ginger salt, chicken essence, sugar, soju and hot sauce. The characteristics of braised fish head in Qiandao Lake are: milky white soup and tender meat. Teach you how to cook braised fish heads in Qiandao Lake. How to cook braised fish head in Qiandao Lake? 1. Take a container, clean the fish head, put it in, add ginger slices, onion segments, soju, salt and chicken essence, marinate for 10-20 minutes, and shred the red bell pepper for later use. 2. Ignition in the pan, pour in proper amount of oil, and when the oil temperature is 70% hot, fry the fish head until both sides are slightly yellow, and take it out. Stir-fry onion and ginger in the original pot, add hot sauce, chicken essence and white sugar, pour appropriate amount of boiling water, and then stew in fish head for 10- 15 minutes. 3. Take out the fish head after stewing, add soju and starch to the soup, pour it on the fish, and then sprinkle with chopped green onion and shredded red persimmon pepper. The practice of lion head in Yangzhou introduces the cuisine and its function in detail: Su cuisine home-cooked menu private cuisine.
Yangzhou lion head production materials: main ingredients: pork belly (peeled) 6 Liang, front shoulder meat 3 Liang, horseshoe 4-5.
Seasoning: a handful of shallots, a piece of ginger, half of cooking wine, 4g of monosodium glutamate or chicken essence, 0/5g of salt/kloc, a spoonful of starch and a little pepper. Four rapeseed cores and two small bowls of soup teach you how to make Yangzhou lion head, and how to make Yangzhou lion head is delicious:
1. Wash pork, cut pork belly and lean meat into pieces, chop with a knife 1 min, and turn the meat 2-3 times in the middle. Peel and cut water chestnut for later use.
2. Cut the onion into flowers, mash the ginger, put it in a bowl, add about 3 grams of refined salt and half a bowl of water, and roll it with a rolling pin until the onion ginger juice is completely exposed. Filter the onion and ginger residue with a sieve.
3. Put the meat and rice in a small pot, add water chestnut powder, starch, cooking wine, pepper and one third of onion Jiang Shui, stir with chopsticks first, then stir slowly and quickly clockwise, add one third of onion Jiang Shui, stir again, and after the water is dry, add the remaining onion Jiang Shui and salt, and stir evenly. Grab some pilaf with your hands and beat it hard in the pot for 2 minutes until the pilaf is very thick.
4. Put the wok on the fire, add 4 teaspoons of cooking oil and heat it to 50% heat with low heat.
5. Divide the paella into three parts, dip the palm of your hand in water, make the paella into three meatballs, put them in an oil pan, fry them on all sides until they turn white, take them out with a colander, put them in a saucepan with a lid, add the broth, and skim off the oil slick. Steam over low heat for 3 hours.
6. After the meatballs are crisp, skim off the oil slick, put in the rape core, steam for another minute, season, add pepper and monosodium glutamate and serve.
Features: meatballs melt in the mouth, and the soup is mellow and delicious. This is a traditional Huaiyang dish. If fresh shrimp is added to the pilaf, it is the lion's head of fresh shrimp; If you add crab meat, it is crab powder lion head. Tip: 1, the ratio of meat must be 6.5 parts of fat meat to 3.5 parts of lean meat. 2, can't use ready-made ground meat stuffing. Otherwise the meat tastes like sawdust. 3. The pilaf must be beaten hard, otherwise it will not be shaped in the oil pan. The steaming time must not be less than 3 hours, and it must be covered and stewed in water. So that the surface of the lion's head will not be dry. The temperature should be controlled in a small fire or a small fire. The tasting method of arhat cuisine introduces the cuisine and its function in detail: the nourishing and health-care recipe of Su cuisine.
Taste: Salty and umami technology: a product of steamed Arhat cuisine. Ingredients: egg yolk cake 75g, quail egg 150g, roast duck 75g, Chinese cabbage 400g, fish maw 50g, winter bamboo shoots 200g, sea cucumber 100g (soaked in water), chicken feet 250g and beef tendon (soaked in water).
Accessories: egg white 30g, rape 10g, mandarin fish 50g.
Seasoning: 5g of salt, 25g of onion, monosodium glutamate 1 g, 25g of chicken oil and 25g of ginger. The characteristics of arhat dishes are: neat dishes, harmonious colors and delicious soup. Teach you how to make a delicious arhat dish and how to make a delicious arhat dish 1. Soak the fish belly in clear water for several hours in advance and wash it clean; 2. Put the fish belly in a saucepan, add cold water to boil, and remove from the fire;
3. Combustion after cooling; 4. Burn it two or three times a day; 5. Take it out after two days and soak it in clear water for later use;
6. Wash the cabbage, blanch it with boiling water and drain the water; 7. Peel the winter bamboo shoots, wash and cook them;
8. Wash the fish and shrimp and chop them into fine pieces; 9. Cut the ham into pieces;
10. Cook raw chicken feet and remove bones; 1 1. Brew a proper amount of minced fish and shrimp, add ham and steam into chicken feet;
12. Put eggs? Put it in a bowl, add refined salt and monosodium glutamate, stir and spread it in a pot to form an egg skin;
13. Add a proper amount of minced fish, roll both sides from the outside to the inside, and steam in a cage to the required roll;
14. Take 150g cooked bamboo shoots and slice them with a fruit knife; 15. Brew appropriate amount of minced fish, dip in minced ham, steam and make a roll of bamboo shoots;
16. Wash and cook the chicken breast; 17. Remove the stems of the mushrooms and wash them; 18. Wash rape and cut it into powder; 19. Take the thin-shelled freshwater shrimp, peel off the head and leave the tail;
20. Shelled shrimp can be cooked or fried, and the meat is white and red, which is the tail shrimp; 2 1. Wash shallots and tie them into knots; 22. Wash and slice ginger;
23. Cut the cooked cabbage into strips by removing leaves and stems, and put it in a large porcelain jar;
24. Add refined salt, and cut the yellow cake, winter bamboo shoots, duck breast, fish maw, sea cucumber, tendon, drum bamboo shoots and chicken feet into the first circle;
25. Cut Ruyi roll, vegetable herring cake 100g, ham and chicken breast into four sections;
26. Put fish balls, mushrooms, shrimps and scallops in the gap, and arrange them neatly in the second circle;
27. Cooked quail eggs, shelled and cut into teeth to form two halves; 28. Each half is stuffed with minced fish and decorated with rapeseed leaves; 29. Egg whites are beaten into eggs;
30. Take 1 Lentinus edodes and put a thin layer of minced fish; 3 1. Circle anchovies, put eggs in the middle and order minced ham;
32. After steaming, discharge it in the middle of the porcelain basin to form a flower shape; 33. Arrange 10 quail eggs around;
34. Heat the chicken soup, onion and ginger slices and steam them in a cage for 15 minutes; 35. Pick up onions and ginger, and add monosodium glutamate and cooked chicken oil. The method of frying crisp meat introduces the cuisine and its function in detail: Su cuisine.
Taste: Salty and sweet technology: fried crispy meat making material: main ingredient: pork (thin) 165g.
Accessories: egg 50g, pig oil 50g, wheat flour 100g.
Seasoning: 50g onion, 25g onion, 50g sweet noodle sauce, 2g soy sauce 10g salt, 2g salt and pepper, 3g monosodium glutamate, 5g starch (corn) and 50g lard (refined). Characteristics of fried crispy meat: this dish is golden in color, crisp and tender outside, and full of oil fragrance. It is best to dip it in sweet sauce and salt and pepper while it is hot. Teach you how to cook crispy meat, and how to cook crispy meat is delicious 1. Chop the meat into powder and dip it in water, salt, monosodium glutamate and soy sauce;
2. Add chopped green onion and wet starch into minced meat, mix well and divide into 3 piles;
3. Soak the clean oil in water, pick it up, absorb the water with a clean cloth, spread it on the chopping board, cut it into three rectangles with a knife length of 13.7 cm and a width of 9.9 cm, sprinkle with flour, put the soaked minced meat on the clean oil respectively, and wrap it in three meat rolls with a length of 9.9 cm, a width of 5 cm and a thickness of 0.4 cm;
4. Beat the eggs in a bowl, first add salt, monosodium glutamate and flour, and then add water several times to make an egg paste;
5. Put lard in the pot, heat it to 60% on medium heat, fry the meat roll with egg paste in the pot until it crusts and floats, that is, pick it up with chopsticks, turn it over, leave the fire, fry it for about 1 minute until it is cooked, and pick it up with a colander;
6. Move the oil pan to the fire mouth, and when the oil temperature rises to 80% heat, put the meat roll in the pan and fry it until it is yellow, and pick it up;
7. Cut the meat roll into small pieces of 1 cm with a knife, put it on a plate, and serve it with sweet noodle sauce, scallion and salt and pepper. The key to making crispy fried meat: prepare 500 grams of cooked lard, and the actual dosage is about 50 grams.