And Huaiyang Cuisine is the general name for the flavorful dishes of Huai'an, Yangzhou, and Zhenjiang, with Huai'an as the representative; and Yang as the representative of Yangzhou and Zhenjiang.
Huaiyang cuisine is rarely used in the production of dishes, dishes with local production of ordinary raw materials, there is no condescending style, not bland and tasteless, whether it is the selection of materials, knife work, seasoning, etc. are in the middle of the rules, fine work, and seek flavor, Huaiyang cuisine production is like writing poems and making paintings, there is a strong traditional Chinese cultural heritage.
Huaiyang Cuisine has the characteristics of freshness, tenderness and crispness of the southern cuisine, but also integrates the salty, colorful and thick characteristics of the northern cuisine, forming its own salty-sweet, salty-sweet characteristics of the flavor, because Huaiyang Cuisine uses fresh products as raw materials, thus pursuing the lightness of seasoning, and highlighting the taste of the raw materials.
The raw materials of Huaiyang Cuisine are mainly fresh and live, which provides a material basis for the cooking method of stewing and braising, and the seasoning focuses on the original flavor. Almost every dish of Huaiyang Cuisine has strict requirements for the selection of raw materials, and at the same time, the characteristics of the raw materials are fully utilized in the preparation of the dishes.
Among the four major cuisines, Huaiyang Cuisine has the most delicate knife work. A piece of 2-cm-thick square dry, can be batch into 30 thin slices; a piece of tender tofu, can be cut into a thin wire like hair "Wenshi tofu", its fine knife work, skillful arrangement, coupled with the appropriate color matching, makes Huaiyang Cuisine as a delicately carved handicrafts.
When it comes to Huaiyang Cuisine, how can we not talk about its famous dish "lion's head"? This nationally renowned Jiangnan dish is an absolute classic.
Lion with crabmeat
Raw materials:
1000 grams of peeled pork, 50 grams of crabmeat, 6 cabbage leaves, 12 cabbage hearts, 5 grams of green onion and ginger.
Seasoning:
3 grams of pepper, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of chicken powder, 300 grams of stock, 750 grams of chicken broth, 5 grams of cooking wine.
Practice:
1, chopped pork into pomegranate rice granules, add green onions, ginger rice, pepper, cooking wine, monosodium glutamate (MSG), salt, and broth stirred well on the strength.
2, take the casserole loaded with cabbage, put chicken broth seasoning, on the fire boil, the meat into egg-sized balls, down into the casserole, decorated with crabmeat, covered with cabbage leaves, stewed for 3 hours can be.
Technical Description:
Traditional lion's head dishes, its shape should be like the stone lion's head in the Chinese classical garden, a lump a lump of bumpy, that's because the fat meat and lean meat diced in the soup stewed for a long time after the deformation of the degree of the cause of different. If it is served in a small bowl, carefully shaken and then placed on the table, the lion's head should appear in the bowl a slight shake, the body shape as a lion's head to shake the water in general.
The successful lion's head, should be meat flavor and freshness, both. Although the entrance to the lion's head is pork savory, but eat down from the root of the tongue to return to the long aftertaste. Of course, do lion's head selection and workmanship is also very delicate, should take the black skin of the earth pig's pork, choose fat six lean four. But today's market pork are feed pigs, pork must be taken above the hard pork ribs, and the number of layers of five should reach more than six layers, five layers of the following can not be called five, meat flavor is not enough. Meat take a good after also have to separate fat and thin into slices, roughly cut into silk, fine cut into dices, the size of the pomegranate rice in general, which is the key is not to use a meat grinder, can not be chopped with a chopper, can only be a restaurant in the city of the food, the real meaning of the lion's head is a knife is not chopped delicious.
Do not only do lion's head on the knife, knife skills pay attention to, and on the strength and pot is also very learned, because the meat is cut out, so there is no meat grinder twisted out of the viscous, in order to achieve the entrance to the mouth after a pursed on the melt the texture, where you can not put the egg, flour and so on, in order to this pile of unity of meat particles into a ball, but also need to put a little bit of real effort in the addition of a good seasoning and broth, the group of meat particles like a leather ball from the left hand fell to the left hand to the left hand to the right hand. After adding the seasonings and broth, the meatballs will be dropped like a ball from the left hand to the right hand, and from the right hand to the left hand, and so on, until they don't fall apart. Here we must use a gentle fire, the soup surface should always present seemingly open non-open state, otherwise the fire is a big, lion's head into the rice soup, heated for more than 4 hours, do not be in a hurry. Lion's head really admirable kung fu is still in the flavoring, must be added to the soup on the strength. Soup, that is, pig leg bone, old hen, old goose, ham and other materials by more than 8 hours of cultural fire hanging out of the soup, is the source of the fresh flavor of the lion's head. Bone for the soup base, chicken for freshness, goose for strong flavor, all three are the soul of the soup, and the flavor type is different, naturally fresh with layers.
Note:
Lion head with crabmeat is a famous dish in Zhenjiang, and its main raw material is crabmeat and pork chopped into fine meatballs (Zhenjiang people commonly known as "chopped meat"). There are many ways to do it, there is stew, there is water blanching, there is first fried after braising, there is first fried after braising with other foods, but also with glutinous rice steamed. Zhenjiang chopped meat, ingredients vary according to the season. Early spring, mussels on the market, there are mussels chopped meat; before and after the Qingming Festival, spring bamboo shoots, buds bamboo shoots on the market, do bamboo shoots stewed chopped meat; summer, there are chopped meat; in the fall, crab fat to do stewed or braised crabmeat lion's head; in winter, with asparagus, wind chicken to do bamboo shoots stewed lion's head or wind chicken stewed chopped meat. In winter, small green vegetables, pea shoots are very good, can also be used as a companion. Spring and fall, you can also do fish back to fish grilled chopped meat. Chopped meat without crab, can put more shrimp roe. Chopped meat do pay attention to knife skills, to fine cut thick chop. Must use pig hard rib pork, fine fat with, in order to achieve the effect of tender, meat flavor.
The stewed crabmeat lion's head should be stewed in a casserole, ripe, while hot on the table, not yet removed the lid, the mellow aroma has been scattered all over the table. After removing the lid of the pot, only vegetable leaves cover the pot, remove the vegetable leaves, you can see only large meat round as jade embedded coral, the hot air emitted bursts of meat, crab, vegetable fragrance.
Salt water duck
Raw materials:
Duck legs, ginger, garlic, scallion knot a little.
Seasoning:
Salt, cooking wine, star anise, peppercorns, fennel, each moderate amount
Practice:
1, duck legs cleaned, so that it is quickly flavored there are three key points: a kitchen paper will be used to dry the duck legs of the water; the second toothpick in the meat of the duck, the skin of the tie some holes; the third is the hot salt wipe the legs, remember to rub more with your hands.
2, the salt, pepper, fennel dry pan frying incense, frying until the salt becomes yellow, the aroma out can be sheng out to be used
3, will be wiped with salt duck legs into a container, cover or plastic wrap refrigerator chilled for more than 24 hours (24 - 48 hours is appropriate), the middle of the precipitation of brine poured out every half day.
4, water rinse duck legs on the salt and pepper particles, cold water into the pot, the water should be no more than duck legs, plus ginger and garlic slices, green onion knots with cooking.
5, add 2 tablespoons of cooking wine after the water boils, turn to medium-low heat for about 20 minutes.
6, fish out, cool, and then cut into pieces to plate
Cooking tips:
1, preferably whole duck, lean duck is good.
2, fried pepper salt, medium-low heat stir-fry until the salt is slightly discolored, when the aroma out can be.
3, wipe the salt has a principle, the shorter the time salt to wipe the more, more time can wipe thin salt