Recipes of classic dishes of Su Cai
Su Cai emphasizes on the original flavor and has a very rich cuisine. Although the taste of Su Cai is sweet, but still loved by everyone. So what are the practices of Su Cai? Below to see the classic dishes I organized the Sioux cuisine recipes 吧.
Braised lion's head
List of ingredients:
Lion's head part: skinned pork: 500 grams, making 4 lion's head, peeled water chestnuts (water chestnuts): 125 grams, if it is not in season, it can be used canned water chestnuts, the texture and flavor does not have much difference. There is not much difference in taste and flavor. , cabbage leaves: 3 pieces
braised lion head practice
1, making lion head, in order to get the best taste and flavor, lion head should be made of diced meat. First, cut 500 grams of pancetta into 4-5 pieces and place them in the freezer for 3 hours for easy dicing. Take one piece out of the freezer at a time, peel it and cut it into 0.5cm thick slices first,
2. Then change the knife and cut it into julienne strips, and finally into 0.5cm square dices. Honestly, cutting these diced meat is time-consuming and is the best test of one's knife skills and patience, but once you taste this lion's head made in the traditional way, you will feel that every second spent on cutting the meat has not been in vain.
3, the cut meat flat on the cutting board, with a knife roughly chopped back and forth a few times. Do not chop as hard as chopping meat, here is just to make part of the diced meat to become a little loose, mixing easier to force, if chopped too fine, then with the purchase of pork stranded meat there is no difference, so hard to cut the diced meat becomes meaningless.
4, the water chestnut cut into 0.3-0.4 cm square small dice, this is another test of patience work. Put the diced meat inside a large bowl and add 25 grams of finely chopped green onion, 10 grams of grated ginger, 10 grams of cooking wine and 2 grams of salt.
5. Crack in an egg, mix 15g tapioca starch and 15g water and pour into a large bowl as well. Stir quickly in the same direction with a metal spoon or chopsticks, and gradually you will feel more and more resistance to stirring, which is also known as ? Stiffen. When you feel that the diced meat and other ingredients have been tightly combined, pour in the diced water chestnuts and mix well. At this point, the ingredients for the lion's head are ready.
6, take a large plate, the mixed meat diced water chestnut diced and then divided into four roughly equal parts, to ensure that the good of each lion's head the same size.
7, dip your hands in water (if you have gloves, dip your gloves in water), grab a portion of the diced meat and water chestnuts, and keep pouring it from your left hand to your right hand, and from your right hand to your left hand (each lion's head will probably need to be poured out of your hand 60-100 times), so that the air is expelled from the inside, and the lion's head's shape gradually gets closer to a round shape, and the inside becomes firm. If it is a stewed lion's head, this time you can put it directly into the cold water pot to start stewing, today we do braised lion's head, but also need a frying process.
8, fried lion head. Take a small non-stick pan, pour enough vegetable oil, the depth to submerge the lion's head to the limit, and the oil surface away from the edge of the pan should also maintain a certain safe distance, so as not to fry the process of hot oil gushing out of danger. Heat the frying pan to 130 degrees Celsius (here again, we strongly recommend that you buy a digital thermometer, the price is not expensive, from now on you can not have to guess the temperature of the oil and water temperature), reduce the heat to medium-low heat. Take a metal soup ladle and swish it around in the oil, place the balled up lion's head into the ladle and gently sink it into the frying pan. Let it sit for about 5 seconds, then gently pour the lion's head into the frying pan.
9, every about 1-2 minutes, gently use a metal spoon to stir the lion's head, so that all surfaces are evenly heated, until its entire exterior fried golden brown, in turn, the four lion's head fried. The lion's head after deep frying can add some stew does not have the aroma, of course, you can also use the pan frying, save oil and time (four can be fried together), just this method of making the lion's head is very soft, the frying process, the lion's head will slowly collapsed into the shape of a round cake, and deep frying process, due to the buoyancy of the oil to support, the lion's head can be better to maintain its own shape, and the heat is also more evenly a little.
10, braised. Take a suitable size of a deep pot (just enough to put down four lion's head, personal recommendation 18 or 20 centimeters in diameter . Pot), you can use a casserole, you can use a stainless steel pot, you can also use a cast iron pot, the only principle is that the bottom of the pot must be thicker, so that the heat is uniform. Inside the pot, put 35 grams of soy sauce, 35 grams of soy sauce, 20 grams of oyster sauce, 10 grams of sugar, 30 grams of cooking wine, 12 grams of sliced ginger, 50 grams of scallions cut into pieces, and 2 grams of salt. Then place the lion's head on the bottom of the pot and add hot water along the walls of the pot until the head is almost submerged.
11, then cover with three cabbage leaves, bring the pot to a boil over high heat, turn down the heat and simmer for two and a half hours. When two and a half hours old, take out the cabbage leaves, fish out the lion's head to plate, with the appropriate amount of braised soup can be served and enjoyed.
Stuffed meat with oil gluten
Ingredients: minced meat, green onion, ginger, salt, sugar, soy sauce, soy sauce, oyster sauce, eggs, sesame leaves, star anise, cooking oil, oil gluten, baby bok choy
Method
1, chopped minced meat
2, minced meat. Add egg, chopped green onion and ginger
3, add soy sauce, salt, sugar, cooking wine, oyster sauce
4, use chopsticks to stir vigorously in one direction until strong
5, take the oil gluten, poke the mouth with your fingers and stir the tendons inside to break
6, use the chopsticks to pour the meat mixture into the slowly
7, all the filling is ready
8, put a small amount of oil gluten mouth to the pan, and then put a small amount of oil gluten mouth to the pan, then put a small amount of oil gluten mouth to the pan. A small amount of oil gluten mouth down frying seal
9, continue to put the leaves and star anise, soy sauce and sugar
10, add hot water, the amount of water so that the oil gluten can float
11, high heat boil to medium-low heat to cook until the soup thickened to close the dry can be
12, the pot of water to boil into the small bok choy scalded
13, plate can be
Bacon Stir-Fry with Almond Mushrooms
Ingredients: 2 almond mushrooms, 3 slices of bacon, half of a red pepper, half of a green pepper, 2 small green onions, 3 cloves of garlic, 1 slice of ginger, 1 dried red chili pepper, soy sauce, salt, a little sesame oil.
Practice
1. Wash the vegetables and prepare.
2. Cut the almond mushrooms in half and then into slices, and cut the bacon into slices of equal size.
3. Cut the green onion into pieces, and slice the garlic and ginger.
4. Put oil in a pan, when the oil is 5% hot, add onion, ginger and garlic and sauté, then add red chili peppers to get the flavor.
5. Put in the bacon, fry the oil.
6. Add apricot mushrooms and stir fry.
7. Stir-fry soft and then pour in soy sauce and stir-fry until colorful.
8. Add cut red pepper and green pepper slices, add a little salt to taste.
9. Stir-fry a few times and drizzle in sesame oil and stir-fry can be out of the pan.
Wuxi Spare Ribs
Ingredients: 500g of small ribs, onion and ginger, 1 small piece of cinnamon, 1 star anise, 5 cloves, 1 small spoon of cumin, 2 tablespoons of yellow wine, 1 tablespoon of soy sauce, 30g of sugar, 10g of red currant rice powder, a little salt, 1 tablespoon of cooking oil, boiling water
6, add soy sauce, stir-fry evenly colored; 7, add enough boiling water and seasoning packet, high heat to boil; 8, beat the foam; 9, add sugar; 10, add red yeast rice powder; high heat to boil, turn the heat to simmer for 1?2 hours (see the How much patience and time? Stewed very quickly, stewed, stewed to melt in the mouth, it will take some effort); according to their own tastes, add a little salt for seasoning, and high-flame juice to the soup thick, you can. casserole fish head soup Ingredients: chub head 1500 grams, tofu 1 block, bamboo shoots 50 grams, hair good fungus 50 grams, 20 grams of lard, 20 grams of rapeseed oil, salt, pepper. Practice 1, chub head clean, pot on the fire hot, dripping canola oil, into the head of the fish will be yellow, into the green onion and ginger sautéing incense, pouring into the water did not exceed the head of the fish, and then into the lard boiled on high heat for 5 minutes. At this time, the soup has become slightly white, take a large casserole, the fish head soup into the small fire stew for 1 hour. 2, until the soup is thick and milky, add tofu blocks, bamboo shoots, fungus with stew, and finally add salt and pepper to taste. The color of the soup is like milk, and the fish is white and tender. Scalding dried silk Ingredients: 4 pieces of dried white, fresh soy sauce, sesame oil, ginger, green onion, a little. Methods This is an authentic Yangzhou dish, but also a knife dish, to my ten years of knife work also did not slice out 28 slices, I think the Nanjing white dry not as thick as Yangzhou's white dry, haha, to find themselves a step down. White dry first sliced out thin slices, and then top knife cut thin wire, into the water rinsed. Put the dried juliennes on a plate, cut thin juliennes of ginger and put them on top, rinse them three times with boiling water, pour in fresh soy sauce and sesame oil or green onion oil to be ready. Tin paper baby vegetables Main ingredients: baby vegetables 300g, garlic 1 whole head Accessories: fresh small chili red and green 1 each Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce Method 1. Wash baby vegetables and cut into thin strips. The baby vegetables I bought were bigger, so I cut two more from the center. 2. cut the baby vegetables neatly stacked in a container lined with tinfoil 3. garlic minced garlic, small chili pepper cut into circles 4. pot of oil, put half of the minced garlic slowly stir-fried to golden brown 5. into the small chili pepper slightly stir-fried 6. add soy sauce, oyster sauce, soy sauce, and mix, turn off the fire 7. > 7. Turn off the fire after the other half of the minced garlic into the mix, become the sauce, will be done in the sauce poured on the baby vegetables, into the middle of the oven, 180 degrees, 10-15 minutes can be Shiso braised pomfret ingredients; pomfret 640 grams, oil, Shiso moderate, green onion appropriate amount, ginger slices moderate amount, moderate amount of garlic slices, light soya sauce 40 milliliters, 10 milliliters of dark soy sauce, 30 milliliters of cooking wine. Practice 1. pomfret washed 2. the fish body evenly cut diagonally to facilitate the flavor 3. ready to seasoning 4. hot pan into the oil fish oil warm oil into the frying until both sides of the golden brown fish up 5. the pan to stay in the bottom of the oil, the first down into the ginger and garlic slices popping incense 6. 6. and then the fish back to the pot, along the side of the pot to add cooking wine 7. add soy sauce and old soy sauce 8. add boiling water to cover the high-fire burn 9. almost half of the juice received to the shiso leaves to add the cover again 10. has been burned to the sauce thick flame out of the pot Nanjing duck
Ingredients; 1200g of duck, 100g of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sweet noodle sauce, 1 tablespoon of sugar, 1 tablespoon of honey, 1 tablespoon of white vinegar, white wine, fennel, cumin, parsley, ginger, garlic, each in moderation
Practice
1. Wash the duck and then drain the water, first. With white wine evenly smeared on the duck all over the body, hand into the duck belly also smeared
2. Preparation of seasoning (like incense leaves and cinnamon can also be added together)
3. Seasoning and soy sauce mixed and poured into the basin, the duck skin first comprehensively smeared with all the excess stuffed into the duck stomach inside the cover with plastic wrap into the refrigerator overnight
4. Mix well in one to one ratio.
5. First, use oyster sauce to brush the duck all over the body and massage evenly
6. And then a spoonful of sweet noodle sauce and a spoonful of sugar added to the duck belly
7. Sewed with a needle and thread, so that the inside of the roasting process of the soup will not leak out.
8. Hang in a ventilated place without sunlight, I hang in the back balcony for an hour.
9. Afterwards, use tinfoil to wrap the duck legs, wings and brush again with oyster sauce
10. Preheat the oven at 200 degrees and then oh join the roast for 40 minutes
Spring bamboo shoots, three pieces of sub
Ingredients: old hen 1/4, vegetable pigeon 1/4, hoofs 1/2, bamboo shoots, 1-2 branches, ham 30 grams, green onions 4, ginger 2. 4 green onions, 2 slices of ginger, 4 slices of asparagus (can not be added), 20 ml of cooking wine, 5 grams of rock sugar
spring bamboo shoots three pieces of the practice
1, the asparagus in advance of the night soak soft, wash and drain.
2, with ham slices, and hooves into cold water, open high heat and boil, blanch to remove impurities, rinse and wait for use.
3, bamboo shoots cut knife block, blanch in hot water, wash, remove astringent flavor.
4, the old hen, pigeon, hooves, bamboo shoots block, ham slices, green onions and ginger and asparagus into the rice cooker, add cooking wine and rock sugar, add water. Stew with porridge gear for 2 hours.
5, out of the pot before the taste, ham has a salty flavor, generally do not need to add salt. If you feel light, you can add a moderate amount of salt.
Five flavors of dried silk
Main ingredients: 125g of dried white tofu, 15g of cooked bamboo shoots, 15g of shredded vegetables, 15g of cooked shredded pork, 15g of cooked shredded chicken, 20g of shredded young ginger, 1 cilantro, 1 tablespoon of sesame oil, 1 teaspoon of light soy sauce, a pinch of salt, a pinch of sugar
Methods
1. Cut the dried white tofu into thin strips;
2. Prepare cooked bamboo shoots, shredded cabbage, cooked shredded meat, cooked shredded chicken, tender ginger; take a small bowl into the soy sauce; put a little salt, sugar into the sauce;
3. Cut the dried tofu into thin strips; boil for 2 minutes in a pot of boiling water; sprinkle ginger, cooked bamboo shoots, shredded cabbage, cooked shredded meat, cooked shredded chicken, and pour the sauce and sesame oil on top of the tofu. Pour the sauce and sesame oil and mix well.
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