In Shanghai, there is a man named? Xinhe? Our team is known by peers for helping each other and learning and sharing. There are nine founders of the team from Anhui, Jilin, Gansu and other places. They are all experts in various fields. Some are good at private cooking, some concentrate on making farm dishes, some concentrate on developing pickled fish, and some have been engaged in roasted meat dishes for more than ten years? Although their fields are different, they all have a passion for cooking, like to share and help others. Today, they will bring us some wonderful content. Come and have a look.

Stewed stinky tofu with crab roe.

Production: Xinhe Team Yue Yidong

Creativity:

This dish uses crab meat and stinky tofu as the main ingredients, and is served with crab-flavored mushrooms. The entrance of the dish is soft and tender, and the taste is rich, which is very popular in the local area.

Making:

1. 3 hairy crabs were slaughtered and cleaned, and crab meat and crab roe were removed.

2. Heat the pan, add 250g of rapeseed oil to heat it, add 300g of cooked lard to make it fragrant, add 30g of Jiang Mo to stir-fry, add crab roe and crab roe, stir with a spoon from time to time, simmer for about 10 minute, add 3g of salt, turn off the fire and let it cool, and take out crab roe and crab roe.

3. Xuancheng stinky tofu 1 box is cut into triangular pieces and fried in a pan until both sides are golden; Crab-flavored mushrooms150g, root-removed and washed.

4. Put 30g of rapeseed oil into the pot, and when it is heated to 60%, add 5g of onion and 5g of ginger to saute until fragrant, add 30g of crab meat, crab roe, tofu, crab mushroom and green beans, add 400g of broth, stew until the raw materials taste, add 3g of salt, 3g of white pepper and 5g of chicken powder to taste, and take out the pot.

Jiangnan fairy duck

Production: Xinhe Team Yao Jiatong

Creativity:

This one? Jiangnan fairy duck? , is our new dish, similar to the practice of carved chicken, the raw material is changed from chicken to duck, which is delicious and fragrant.

Making:

1. Anhui powder bred year-old duck 1 bird (weighing about 1.5 kg), slaughtered and cleaned, and washed with water to remove blood; Chop pig's hand 1 piece into 4 pieces, rinse with water and blanch.

2. Put the bottom of the bamboo net in the casserole and put the ducks on the bamboo net.

3. Add 50 grams of soybean oil into the pot, heat it to 50% to 60%, pour it on the duck, put pig's feet around the duck, 5 grams of onion and ginger slices, and 2 grams of dried pepper.

4. Add base oil to another pan, add rock sugar 1 5g to stir-fry the color of sugar, add bone soup1kg to boil, pour into a casserole for ducks, add 25g of Futian cooking juice, 20g of Lee Kum Kee oyster sauce, soy sauce, and15g of Jiale Delicious and Fresh, and put it on a clay pot stove to boil and cover.