Jiangsu cuisine, referred to as Jiangsu cuisine. It consists of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc.
Features: Fine production, different materials and techniques, different seasons, thick but not greasy, fresh taste, attention to shape.
Representative dishes: roasted square, Huaiyang lion head, beggar's chicken, roasted Ma'anqiao, squirrel mandarin fish, salted duck, etc.
Suzhou:
Sauce Meat
Ingredients:
50kg pork ribs, 15kg pork trotters, pig 5000 grams of foot claws, 750 grams of Shaoxing wine, 1000 grams of refined salt, 1500 grams of rock sugar crumbs, 5000 grams of soft white sugar, 100 grams of star anise, 500 grams each of onion knots and ginger cubes.
Preparation method:
1. Wash the rib meat, hooves, and paws separately, cut the rib meat into 100g square pieces, and put in the hooves and paws together. Boil water in a large pot, then wash. Add salt to the pot, skim off the scum, put the bamboo strips on the bottom, put the hoofs and paws on the bottom, then put the cubes of meat and meat skin in order, and finally add the onion knots, ginger pieces, fennel, refined salt, and Shaoxing. Pour in the wine, add enough soup to cover the meat noodles, add it all at once, cover with a plate, and cook over high heat until thoroughly cooked.
2. Cook for about 2 hours, add sugar color, the color is better, add soft white sugar and rock sugar shavings, and thicken over high heat (about 30 minutes). When the marinade thickens, it is ready to serve. pot.
Features: Bright red sauce, crispy meat, fat but not greasy, sweet in the mouth, chewy in the mouth, and rich in flavor.
Boiled mandarin fish with broccoli
Ingredients: 1 live mandarin fish (about 500g), 250g broccoli, 15g ginger slices, 10g green onion knots, 10g white wine , 75 grams of cooked lard, 50 grams of vegetable oil, 5 grams of refined salt, 1 gram of MSG, 25 grams of Shaoxing wine, and appropriate amount of white pepper.
Preparation method:
l. Scrape the scales of the mandarin fish, use chopsticks to remove the internal organs, wash them, and cut both sides with an oblique cross knife pattern for later use. Remove the weeds and yellow leaves from the broccoli and wash them for later use.
2. Heat the pot, add 50 grams of vegetable oil, stir-fry green onions and ginger slices until fragrant, add mandarin fish, fry until both sides are slightly brown, add 750 grams of Shaoxing wine and water, bring to a boil, and skim off Remove the foam, add MSG and refined salt, cover the pot, move to medium heat and cook until the soup turns milky white (about 8 minutes). Heat another pot and add 3 spoons of fish soup. Add 75 grams of cooked lard, add eight golden cauliflower, pour in white wine and simmer (the cauliflower cannot turn yellow), then pour it on top of the mandarin fish, cook for about 2 minutes, take out the mandarin fish and golden cauliflower with a slotted spoon, and put them into a large bowl In the soup bowl. Then pour the fish soup into eight bowls, add white pepper and serve.
Features: The fish has a complete shape, the meat is fresh and tender, the soup is milky white, and the cauliflower has a rich aroma.
Unparalleled fresh crab meat and tofu
Ingredients: cooked crab meat, fat tofu
Seasoning: green onion and ginger juice, cooking wine, salt, Tiantianxian , white pepper, water starch, olive oil
Operation:
1. Cut the tofu into pieces;
2. Pour water into the pot, boil, and pour Add the tofu cubes and blanch the water and pour them out;
3. Pour oil into the pot and heat it until it is 40% hot. Add onion and ginger juice, crab meat and crab roe and stir-fry. After picking out the crab roe, pour in the tofu and add water. , salt, Tiantian fresh and bring to a boil;
Crab powder tofu
Ingredients: cooked crab meat, fat tofu
Seasoning: green onion and ginger juice, cooking wine, Salt, Tiantianxian, white pepper, water starch, olive oil
Operation:
1. Cut the tofu into pieces;
2. Add water to the pot , bring to a boil, pour in the tofu cubes and blanch the water, then pour them out;
3. Add oil to the pot, heat until 40% hot, add onion and ginger juice, crab meat and crab roe, stir-fry, pick out the crab roe Pour in the tofu, add water, salt, and Tiantianxian and bring to a boil;
Fructus Pork
Ingredients:
750 grams of boneless pork ribs, red yeast rice 10 grams of flour, 75 grams of rock sugar, 10 grams of refined salt, 15 grams of soy sauce, 25 grams of Shaoxing wine, 10 grams of scallion knots, 10 grams of ginger slices, 4 grams of cinnamon, 3 grams of star anise, 1 fat duck (cooked with the meat, mature Later it was braised duck, which became another dish).
Preparation method:
l. Cut the pork ribs into 5 cm square pieces, blanch them and remove them. Grind the red yeast rice into powder, mix with 30 grams of water, and set aside.
2. Place a liner in the pot, add ginger slices, green onion knots, cinnamon and star anise, then add pork rib meat, and put fat duck on top of the meat. Pour the red yeast rice water into a pot, add Shaoxing wine, refined salt, soy sauce, rock sugar (45 grams) and water (until submerged).
3. Bring the pot to a boil over high heat, then simmer over low heat for about 1 hour and 30 minutes. Add rock sugar (30g) to thicken the original juice. Remove from the pot and place in a bowl (skin). facing down). Put the bowl in a basket and steam it thoroughly, turn the meat into a soup basin, simmer the gravy over high heat and pour it on the meat.
Characteristics: fat but not greasy, crispy and tangy, sweet and salty, red and bright in color.
There are many below
http://www.4cooking.org/sucai/