What is a small dish that must be made for the New Year in Jiangsu and Zhejiang

The practice of vinegar fish in West Lake is detailed in the cuisine and efficacy: Zhejiang cuisine.

Ingredients for West Lake vinegar fish: Ingredients: 1 grass carp about 900 grams, 300 grams of ginger, 2 green onions, 1 teaspoon of wine, 3 tablespoons of sugar, 2 tablespoons of black vinegar, 2 tablespoons of soy sauce, pepper, corn starch, sesame oil.

Teach you how to make West Lake vinegar fish, how to make West Lake vinegar fish delicious Wash the green onion and cut it into 2 parts. Half of the ginger is cracked, and half is shredded. Cut the grass carp clean, cut it into two pieces from the fish maw (note that it cannot be cut off), put it into the pot, fill it with water, add 1 part of green onion, cracked ginger and wine, boil, simmer for 10 minutes over low heat, scoop up, put it in a dish, and filter the ginger shreds all over the fish body.

Heat the oil in a pan, add the green onions and stir-fry until fragrant, then remove the green onions and pour the green onion oil into a bowl. Pour 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce, pepper and bring to a boil, thicken with cornstarch water, then pour in scallion oil, pour it on the fish, and sprinkle with sesame oil.

The practice of Dongpo meat details the cuisine and efficacy: Zhejiang cuisine.

Ingredients for Dongpo meat: main ingredients: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.

The characteristics of Dongpo meat: legend: during the Song Yuanyou period, Su Dongpo served in Hangzhou, mobilized migrant workers to dredge the West Lake, the project was completed, and the West Lake had a long causeway, which brought water conservancy to the people.

The benefits add to the scenery of West Lake. In order to thank him for doing this good deed for the place, the people sent him pork and rice wine. Su Dongpo felt that West Lake was.

Dredging by migrant workers. The chef was instructed to cook a delicious meal according to his unique experience of roasting meat, "slow fire, less water, and when the fire is sufficient", it will be beautiful.

Migrant. Because the meat roasting method is unique, crispy but not rotten, oily but not greasy, and the taste is abnormal, so "Dongpo meat" is a good story and delicacy for a while. Teach you how to make Dongpo meat, how to make Dongpo meat to be delicious After the pork belly is cooked, cut into cubes, put green onions and ginger pieces in the casserole, put the pork belly skin down on the green onion and ginger, add soy sauce, sugar, and yellow.

Wine, green onion knots, cover first boil with a strong fire, then simmer for 2 hours with a slight fire, and then put the meat pieces into a clay pot, cover, seal with peach blossom paper, and steam through the basket.

The practice of sweet and sour fish is detailed in the cuisine and efficacy: Zhejiang cuisine.

Ingredients for sweet and sour fish: Ingredients: 1 yellow croaker (grass carp, carp, etc.) (weighing about 750 grams), 125 grams of sugar, 50 grams of vinegar.

Excipients: 5 grams of gold cake, 5 grams of green plum, 10 grams of green onion, 10 grams of ginger.

Seasoning: 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amount of oil, starch and ginger juice.

Teach you how to make sweet and sour fish, how to make sweet and sour fish delicious1. Remove the scales, fins, gills and internal organs of the fish, cut every 2 cm on both sides of the fish body to the fish bone, and then cut the cm along the bone to turn the fish meat up; 2。cut the golden cake and green plum into small cubes and blanch them with boiling water; Heat the oil for 7-8 years, fry the starchy fish over a slight heat, and remove it from the kitchen plate; 3。

Heat the bottom oil in the pot, add the green onion and ginger and stir-fry until fragrant, remove the green onion and ginger, put in the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil and pour the starch to make sweet and sour sauce, pour it on the fried fish, sprinkle the green plum and the golden cake.

The practice of Hangzhou white cut mutton is detailed in the cuisine and efficacy: Zhejiang cuisine, yang tonifying recipes, waist and kidney strengthening recipes, limb cold and cold recipes.

Taste: Fragrance Process: Other Hangzhou white cut mutton production materials: Ingredients: mutton (lean) 5000 grams.

Seasoning: 100 grams of salt, 15 grams of cinnamon, 10 grams of star anise, 50 grams of ginger, 100 grams of cooking wine.

Teach you how to make Hangzhou white cut mutton, how to make Hangzhou white cut mutton delicious 1Soak the fresh mutton (deboning and not breaking the membrane) in water for 1 to 2 hours;

2.Pick up, wash and put it in a pot, then boil with water;

3.Adjust the seasoning, put in the "old soup", simmer for 2 to 3 hours, remove and cool down to become the finished product. The key to making Hangzhou white-cut mutton: prepare an appropriate amount of old soup. The practice of hometown southern meat is detailed in the cuisine and efficacy: Zhejiang cuisine spleen appetizing recipes.

Taste: salty Process: Steamed hometown south meat production materials: Ingredients: 5000 grams of salted meat.

Seasoning: 200 grams of rice wine Hometown South Meat characteristics: salty taste becomes lighter, soft and delicious. Teach you how to make hometown southern meat, how to make hometown southern meat to be delicious 1Scrape the remaining hair and greasy skin of the bacon meat, wash it with hot water, and cut it into 2 pieces;

2.Put the salted meat pieces in a large iron pot, scoop in water to soak the flesh, add rice wine, and cook over a strong fire;

3.After boiling, switch to simmering over low heat, and remove it when it is seven or eight ripe;

4.Then the salted meat is steamed in the basket until soft, the bones are removed, flattened and compacted, and cooled;

5.After cooling, trim the meat pieces around the area, cut them into 8 cm strips with a knife, put them in a bowl, and keep warm in hot water.

6.Take it out before eating, cut it into small centimeter-thick cubes with an oblique knife, each piece weighs about 60 grams, and serve on a plate. The key to making hometown southern meat: salted meat should choose pork belly, boiled first and then steamed, the salty taste becomes light, soft and delicious.

Zhejiang, east of the sea, has a coastline of thousands of miles, rich in seafood, such as the famous Zhoushan fishery of yellow croaker, hairtail, grouper, splendid lobster and oysters, clams, shrimp, crabs, plains, rivers and harbors are all over, the famous Taihu Lake is south of Huzhou, freshwater fish precious species, such as mandarin fish, crucian carp, green shrimp, lake crab, etc., and the four major fish production is extremely prosperous. It is also the main production area of rice and sericulture, and is known as the "land of fish and rice". The southwest is steep and steep, and the mountain delicacies and wild meat have always been famous, such as the mushrooms of Qingyuan and the black fungus of Yunhe.

The central part is the Zhejiang Basin - Jinqu Basin, that is, the Jinhua granary, and the famous Jinhua ham at home and abroad is made of one of the lean pigs in the country, "Jinhua two-headed black". In addition, the world-famous Hangzhou Longjing tea and Shaoxing old wine are all indispensable and high-quality raw materials in cooking.

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age, through the development and accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang dynasties, the prosperity of the Song and Yuan dynasties and the development of the Ming and Qing dynasties, the basic style of Zhejiang cuisine has been formed.

The formation of Zhejiang cuisine has its historical reasons, and it is also affected by the resources and specialties. Zhejiang is close to the East China Sea, the climate is mild, the water and land transportation is convenient, the northern half of its territory is located in the Yangtze River Delta Plain of China's "southeast rich", the land is fertile, the river is dense, rich in rice, wheat, millet, beans, fruits and vegetables, aquatic resources are very rich, and the fresh food is listed in four seasons; The hills and valleys in the southwest are rich in mountain delicacies, and the farmhouses are full of chickens and ducks, and the cattle and sheep are fat, all of which provide abundant raw materials for cooking. Specialties are:

Fuchunjiang anchovy, Zhoushan yellow croaker, Jinhua ham, Hangzhou Youxiang tofu skin, West Lake Ulva cabbage, Shaoxing hemp duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan pike crab, Anji bamboo chicken, Huangyan tangerine, etc. Abundant culinary resources, numerous famous and high-quality specialties, combined with excellent culinary skills, make Zhejiang cuisine outstanding and unique.