Boiled shredded bean curd is dried bean curd. Boiled shredded bean curd is put in water. This seemingly simple dish is a housekeeping dish in Huaiyang cuisine. This dish needs a lot of knife work. A piece of Soviet-style dry pork can be cut into 20 pieces by the chef. Cut dried meat should not be thicker than matchsticks, and it should be served with soy sauce, shrimp, salt, sugar, sesame oil, chicken soup and coriander.
Siwen Tofu Soup feels that Huaiyang cuisine is a test of swordsmanship, so cutting dried bean curd is certainly not the ultimate of swordsmanship. Vince's tofu soup, cut from the most tender tofu in the south into 10 thousand pieces of tofu the thickness of hair, is really amazing.
Boil duck feet with spices and salt until cooked, refrigerate and boneless, add pepper oil and other sauces and mix well. The taste is crisp, the entrance sauce is slightly hemp, and the aftertaste has the fragrance of compound spices. Braised duck's paw with sesame sauce is a must-have dish in Yangzhou famous shops?
Three sets of duck feed except the last set of boneless. Three sets of ducks are prepared by removing the bones of pigeons, wild ducks and domestic ducks respectively, keeping the appearance intact, then washing away blood stains, covering pigeons, wild ducks and domestic ducks layer by layer, blanching and shaping, adding onion ginger and clear soup, and stewing with low fire until crisp and rotten. The finished soup is clear as water, but the taste is progressive and varied.
Soft hemp long fish, that is, eel, is prepared by blanching small long fish, slightly blanching in broth, then frying garlic cloves, adding eel tenderloin, adding cooking wine, soy sauce, balsamic vinegar and other seasonings, thickening with wet starch, sprinkling white pepper, and pouring into cooked pigs.
Yangzhou fried rice Although there are many ingredients in Yangzhou fried rice, each ingredient can still be "light without losing its taste", and the finished product should be clear and crystal-clear. Colors should be red, green, yellow, white and orange, bright and harmonious; The taste should be salty and moderate, and the fragrance is refreshing; It can be called a model of Huaiyang cuisine, and fried rice has a unique fragrance, which is light and peaceful.
There is a difference between fried shrimps and fried shrimps. Stir-fried shrimp without any side dishes, only a small amount of scallion, diced yam and diced ham. The finished product does not touch any seasoning, and it depends on the fresh and smooth shrimp, which is naturally delicious.
Fried silver carp head. Fried silver carp head. Choose silver carp, split the fish head in two from the lip, blanch it in boiling water, remove every bone in the fish head, but keep the shape of the fish head, and add chicken soup, winter bamboo shoots, mushrooms, ham, etc. The meat is tender and boneless, the soup is as white as milk, tender and smooth, and the aftertaste is endless.
Burned the whole pig's head, boned it, scalded it with boiling water, fished it out and soaked it in cold water to scrape off the crumbs and dirt on the pig's skin. In this way, a * * * will be repeated 24 times. Put a futon in the pot, add Shaoxing wine, soy sauce and crystal sugar to the pigskin, and stew on the futon for 6 hours without adding a drop of water until it is crisp and rotten. Pork is tender than tofu and melts in the mouth. As the saying goes, "one rotten meat is better than three flavors."
Crab powder lion head crab powder is the crab meat after Yangcheng Lake hairy crabs are peeled. The main ingredients of lion head are pork and tofu. Pork should be thin and fat, and tofu should be tender and moderate. It should be accompanied by ginger, cooking wine, rice starch, pine nuts, herbs, bamboo shoots, water chestnuts and the like. The soup steamed for over an hour. After boiling, the oil will float with a spoonful.
The meat stuffing of Yangzhou lion's head can't be chopped, but the whole meat should be cut into uniform soybean-sized particles with a knife, otherwise the soft taste and uneven appearance will not be achieved. After tasting it a few times, eating meatballs made of other ground meat will make you feel a lump of mud.
Steamed swordfish Steamed swordfish must be the best in a short time two weeks before Qingming Festival. At this time, the swordfish is soft and tastes the best. After Qingming, the fishbone is thick and not delicious.
The method is very simple, just steam it, but only real gourmets know that the only way to steam saury is to talk it over. Well done, frying and braising in soy sauce are unexpected gains. Original fish, delicate and plump, full of fresh cheeks.
The most classic way to eat white roasted puffer fish is one white, two skins, three soups and four meats: white refers to the sperm of puffer fish, which tastes the best and is generally eaten only; The skin must be swallowed one by one in order to avoid the fine thorns on the surface of the skin and eat it to warm the stomach and raise beauty; Soup is more delicious than meat, so be sure to dry it. Meat ranks fourth, but it is also less than other fish.
The puffer fish is highly toxic and can only be eaten with care. China has had the saying of "eating puffer fish to death" since ancient times, which also shows the delicacy and temptation of puffer fish. Su Dongpo, a great writer, ate puffer fish and shouted, "It's worth dying for."
The baked general dishes in Kaiyang are only available from March to August in the lunar calendar, and they are best eaten in summer. Authentic general dishes must be Gong Tianfei general dishes produced by Yuehu Lake in Huai 'an, and they must be picked on the same day. After scalding, frying and steaming, it has become one of the most common home-cooked dishes in Huaiyang area. Baked ordinary dishes in Kaiyang. The dish is green, full of wild fragrance, and there is a poem praising: "A steamed bun is crisp and tender, and a plate is full of fresh memories of carp fragrance."
Drunk crab drunk crab, marinate live crabs with white wine, yellow wine, yellow wine, salt, sugar and pepper for at least one week. In modern times, it is also pickled with cooked crabs, which can be used in two days, but the taste is not as good as that of raw crabs. Delicious crab, crab yellow is purple, tastes like mud, fresh and sweet.
What is breakfast in Yangzhou?
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What snacks are there in Yangzhou? Click to view.
What snacks are there in Yangzhou? Click to view.