A list of the contents of this article:

How do you cook Shanghai food? That kind of sweet and sour

1. Sweet and sour fish is a very popular home-cooked dish. The practice is very simple. You only need to drain the fish and deep-fry them until they are golden on both sides. Finally, add the sauce and cook the fish together. The delicious taste of the fish is mixed with the sweet and sour sauce. The fragrance is delicious.

Step 1: cut off part of the root of the bought Shanghai green, and then don't rush to wash it. Just put it outside for a day or two and let it soften slightly.

3. Wash Shanghai green with clean water, break one piece at a time, easy to wash off the hidden sand inside, dry Lentinus edodes bubble hair half an hour in advance, cut into long strips, set aside James water. Heat the oil in the pan and pour the oil into the Shanghai green. At this time, you can add the right amount of water and stir-fry to soften the vegetables.

4. Kimchi production: put the cabbage with controlled water on the board, spread the seasoning evenly into each layer of leaves, tightly wrap the whole cabbage into the altar with the outer leaves of cabbage, seal it, and ferment for 3-5 days to get the delicious kimgee.

What do people mean by the three heads of Huaiyang cuisine?

Yangzhou "Santou" refers to Yangzhou cuisine in the most famous steamed crab powder lion head, braised pig face, stewed silver carp head, collectively known as Yangzhou "Santou". Yangzhou three-headed banquet is Steamed Fish Head with Diced Hot Red Peppers, pig face, lion head, is not limited to the practice.

Yangzhou "three heads" refers to the stewed lion's head with crab powder, the stewed silver carp's head, and the braised pig's head. Stewed lion head and stewed silver carp head, the last time I went to Yangzhou, I made a special trip to find a place to taste it. I must like it. This is a real delicacy.

Yangzhou "Santou Banquet" consists of three dishes: stewed lion head, braised silver carp head and braised pig head, which is the representative of Yangzhou intangible cultural heritage. Lion head is a home-cooked dish in Yangzhou and can be cooked by every household. When Japanese Tanaka Kakuei and US presidents Nixon and Reagan visited China, they entertained distinguished guests as state banquets.

The characteristics of Huaiyang cuisine can be summarized as follows: strict selection of materials, fine production; pay attention to pyrotechnics, good at stewing; pay attention to knife craftsmanship, elegant shape; moderate salty and sweet, pay attention to the flavor; give priority to soup, both mellow and concentrated.

The "three heads" in Yangzhou refer to stewed lion head with crab powder, silver carp head stewed and roasted whole pig head. Stewed lion head, stewed silver carp head, the last time I went to Yangzhou, I specially found a place. I specially tried it, and I must give it a compliment. It's really real.

Huaiyang cuisine is divided into Yangzhou cuisine, Zhenjiang cuisine, Huaiyin cuisine and other schools, among which Yangzhou chef is still famous for his fine knife craftsmanship, especially good at carving ingredients, and is one of the famous "Yangzhou three Dao". Friendly reminder: the morning tea is almost over after 10:00, and the state-run teahouse is not open for business after 1 o'clock.

What is kung fu dish? How do you do it?

1. Kung Fu dish means that it must be cooked slowly with time and energy, and the chef has put a certain amount of painstaking effort into it. Kung Fu cuisine sounds mysterious, just like the legendary Qinggong and Shaolin Temple martial arts. Indeed, the chef makes a delicious dish with all kinds of color, flavor and taste.

2. Kung fu cuisine is a traditional Chinese cuisine, whose name comes from Chinese kung fu culture. This dish gets its name because of its unique production skills and methods. Kung fu dishes need to be cooked and brewed for a long time in the process of making kung fu dishes. The dishes taste delicious and difficult to make, and the dishes presented are more exquisite and gorgeous.

3. The particularity of kung fu dishes: in Chinese kung fu dishes, what is important is the taste of the ingredients themselves, not seasonings to adjust the taste. When making kung fu dishes, top chefs will show the original flavor of ingredients by means of heat, skills, utensils and other means.

4. Don't think that water tofu seems to give rise to quite a lot of kung fu dishes, which can be fried and baked, as simple as home-made cold dishes, spring onions and tofu, and as complicated as Huaiyang dishes, such as Wensi tofu.

Kung fu vegetable, yellow flower, wax gourd, bean and meat clip

1. ~ pour the wax gourd clip with glass and thicken it. The taste of this wax gourd clip is light, and the taste of fresh wax gourd comes with a mouthful of the whole wax gourd. Then there is bean flavor and meat flavor, there is no meat greasy, very refreshing is a meat with a more reasonable dish.

2. Steps: cut the meat into thin slices, marinate it with egg white and starch, add salt, soak cauliflower, slice wax gourd and cut coriander. Marinated meat slices, deep-fried, remove and drain oil. Put oil in the wok and deep-fry the pepper and garlic. Add the chili sauce and stir-fry until fragrant. Add cauliflower and stir-fry.

3. Take a piece of wax gourd to stack a layer of dried bean curd, then spread the pork on it, cover it with a layer of dried bean curd, and finally cover with a piece of wax gourd. Tie the cauliflower rope to the wax gourd clip, turn it over and tie a knot. Take clean plates and dry the water.

4. Wax gourd and cauliflower can be stewed together. Wax gourd should not be eaten with the following food: wax gourd + conch: not feeling well. Wax gourd + crucian carp: eating together reduces nutritional value. Wax gourd + mangosteen: not feeling well. Wax gourd aliases: White melon, Ganoderma lucidum, Ganoderma lucidum, pillow melon, Pu melon, white wax gourd, east melon.

5. Cauliflower, fungus and wax gourd can be eaten together. There is no food in cauliflower, fungus and wax gourd. Cauliflower food Xiangke cauliflower + Lentinus edodes: Lentinus edodes contains more carotene and vitamins, together with cauliflower will cause physical discomfort, different people will have varying degrees of consequences.

How do you make stewed crispy fish at home?

1. Pour the boiling soup into the electric rice cooker and add an appropriate amount of water over the fish. Half an hour after boiling, lift the heating key of the electric rice cooker and simmer for another two hours. Put it out of the pan and sprinkle with chopped parsley.

Raw materials: sardines, green onions, garlic, ginger, soy sauce, salt, sugar, rice vinegar, water. Remove the head and sausage of sardines, rinse and marinate with 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 3 grams of salt and a little spring onion and ginger for 30 minutes. Prepare spring onions, ginger and garlic and slice them for use.

3. Remove the head, scale and internal organs of the small yellow croaker, wash and drain. Heat the pan, heat the oil until 70% hot, deep-fry the small yellow croaker until golden, remove and control the oil. Stewed crispy fish with soybeans step 1 heat a little base oil in a pressure wok, add star anise, sliced ginger, green onions and garlic to stir-fry to taste.

4. Put the prepared seasoning into the pot, add boiling water just past the fish, then cook for 10 minutes without cover, then cover the pressure valve and simmer for 25 minutes; turn off the heat, the pressure cooker will naturally vent and bring the fish out, with a bowl of white rice, crisp and unusual, just under the meal.

5. Step / method: clean up the crucian carp. Cut green onions into sections, slice ginger and garlic, and prepare pepper and spices. Put 3 tablespoons of rice vinegar, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, right amount of salt in the bowl and stir well. Heat the oil in the pan until 80% hot, deep-fry the crucian carp until golden, remove.