How to make braised pork head with Fujian vegetables? The preparation of braised eel head with Fujia

Lion's head", in Yangzhou dialect, is a big cut of meat, and in northern dialect it is called "big meatballs" or "four happy meatballs" Fujian cuisine Braised lion's head several ways [dish name] Braised lion's head [Cuisine] Fujian cuisine [

It is mainly corn starch, light soy sauce, and garlic oil into a second-rate starch.

Wash and oil in a wok.

Sauté chives and ginger. Add the eel segments and fry them slightly.

Release raw soy sauce and cooking wine.

Release the water over the fish.

Bring to a boil to taste.

Fujian cuisine is one of the eight major cuisines in China, with more than 2,000 kinds of recipes, and its selection of materials is fine, and the materials and seasonings are mainly based on local materials; Rigorous operation, pay attention to knife work, heat; Good at stir-frying, staying, simmering, stewing, steaming, exploding methods, focusing on sweet, light, sour, soup, color, fragrance, taste, shape are good. Minlai has its own unique style in color, fragrance, taste, shape, utensils, and material selection, and materials, with the characteristics of soup, freshness, mellowness, meat fragrance and non-greasy, fine and elegant. In terms of cooking skills, there are four most prominent features:

First, it is good at adjusting soup and preserving the flavor of soup. There are "heavy soup", "no soup", "one soup". The famous flavor dishes of Fujian cuisine are: Buddha jumping over the wall, chicken soup and sea mussels, light snail slices, and stewed duck in Shanai.

Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and Minyue culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian to form a cuisine. In addition to the representative dishes of Fujian cuisine, there are Buddha jumping over the wall, Fuzhou fish balls, Dingbian paste, Zhangzhou lo mein, Putian lo mein, fried oysters, Shaxian mixed noodles, flat food, Xiamen sand tea noodles, noodle batter, Minnan salty rice, Xinghua rice noodles, lychee meat, Wuliuju (Wuliuju), white snow chicken, Fujian fruit, drunk pork ribs, red fish steak, Changting dried tofu and so on.

Sichuan, Shandong, Jiangsu, Zhejiang, Guangdong, Hunan, Fujian, Anhui these eight cuisines.

Sichuan cuisine is one of the four major cuisines in China, mainly composed of Chongqing, Chengdu, northern Sichuan, southern Sichuan local flavor dishes, cooking methods include frying, stir-frying, bursting, boiling, potstickers and other nearly 40 kinds of more than 3,000 kinds. Sichuan cuisine has many flavor types, ranking first among the major cuisines. Fish-flavored shredded pork, mapo tofu, back to the pot meat, saliva chicken, etc.

Shandong cuisine, also known as Shandong cuisine. It has a long history and a wide influence. It is an important part of Chinese food culture, and has become one of the four major cuisines in China, which is well-known at home and abroad for its fresh, salty, crispy and tender taste, unique flavor and fine production.

Good at seasoning with green onions, such as "roast duck", "roast suckling pig", "pot roast time", "fried fat cover" and so on.

The materials used in Jiangsu cuisine are mainly fresh, the knife work is fine, the heat is paid attention to, and he is good at candles, smoke, extinguishing and glutinous; The pursuit of the original taste, fresh and sweet, salty and mellow. There is a representative dish"Dismantle the stewed fish head"、"Steamed anchovies"、"Wild duck rice"、"Silver sprout chicken shreds"、"Chicken broth boiled in a thousand shreds"、"Stewed crab roe lion's head"、"Double-skinned saury"Wait.

Zhejiang is located on the coast of the East China Sea, with a network of waterways in the north, known as the land of fish and rice; The southwest is hilly and undulating, rich in mountain delicacies; The coastal fishing grounds are dense and the seafood resources are abundant. The people of Zhejiang have made use of these rich natural resources to create many famous dishes of Zhejiang that are loved by people. Zhejiang cuisine is composed of three local cuisines: Hangzhou, Ningbo and Shaoxing, among which Hangzhou cuisine is the representative.

The representative dishes of Zhejiang cuisine are"West Lake vinegar fish"、"Dry fry bells"、"Yellow croaker with pickled cabbage"、"Dongpo meat"、"The clear soup is more chicken"、"Yuanjiang perch soup"、"Called the chicken"、"Raw explosion scales"、"Longjing shrimp"、"Fenghua shakes wax"、"Nanhu crab roe"Wait.

Cantonese cuisine is one of the four major cuisines in China, and Cantonese cuisine is the local flavor of Guangdong, which is mainly composed of three flavors: Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou flavor. Famous dishes include: roast suckling pig, boiled shrimp, dragon and tiger fight, Taiye chicken, taro button meat, colorful fried snake shreds, chrysanthemum dragon tiger phoenix snake soup and so on are all famous dishes in Guangzhou with local flavor.

Hunan cuisine is referred to as "Hunan cuisine", which is famous for its rich variety, distinctive taste and local characteristics, and its own series of famous teachers. For example, "100 pages of hair" is as thin as silver hair, "100 pages of comb" is shaped like a comb, "loin of the cow" is the same as tissue paper, and there are more innovative dishes "chrysanthemum squid" and "goldfish playing lotus".

Fujian cuisine is one of the eight major cuisines in China, which has gradually formed through the mixing and exchange of the Han culture of the Central Plains and the local ancient Yue culture. Fujian cuisine is a combination of local dishes with different flavors of Fuzhou, southern Fujian and western Fujian. It is characterized by refreshing, fresh, elegant, and sweet and sour.

Such as:"Mushroom soup with wide belly"、"Meat rice fish lips"、"Chicken shredded bird's nest"and other dishes, all of which have a strong local color.

Southern Anhui cuisine has always been known for cooking delicacies from the mountains and seas, and is good at stewing and burning, and pays attention to fire skills. It is heavy and oily, simple and affordable. Good at maintaining the original flavor, many dishes are made of charcoal and simmered over low heat for a long time.

There is a representative dish"Braised head and tail"、"Fu Liji roast chicken"、"Fat kingfish with milk"、"Grape fish"Wait.

The soup should be clear, the taste should be light, and the stir-fry should be crispy, and be good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, frying, boiling, stewing, frying, and stewing. The seasoning of Fujian cuisine is sweet, sour and light.

The formation of this characteristic is also related to the fact that most of the cooking ingredients are taken from the delicacies of the mountains and seas. Make good use of sugar, sweet and fishy; Skillfully use vinegar, sour can be refreshing; If the taste is light, it can preserve the original taste of the raw materials, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin. Fujian chefs have accumulated rich experience in long-term practice, and they insist on accurate feeding, accurate time, accurate order and accurate taste when seasoning according to different raw materials, different knife skills and different cooking methods, so that the taste of the dishes is rich and colorful, and the changes are endless, constituting the unique flavor of Fujian cuisine. Such as:

There are too many to find a good ** to learn to cook, and the "food kingdom" is good.

Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. Taste of Fuzhou cuisine: light and fresh, heavy sweet and sour, pay attention to the freshness of the soup.

Southern Fujian cuisine includes Quanzhou, Xiamen, and Zhangzhou, paying attention to seasoning and seasoning, emphasizing freshness and fragrance: Western Fujian cuisine includes Changting and southwest China, which is salty and spicy, and the cooking is mostly mountain delicacies, with mountain flavors. Therefore, Fujian cuisine has formed three major characteristics:

One is longer than red grains seasoning, the second is longer than soupmaking, and the third is longer than using sweet and sour ingredients.

Ingredients: Half a pound of sandwich meat from the front leg of the pig, minced. Tender lotus root.

One egg. Eight cabbage sums. A small piece of old ginger.

Three green onions. 3 tablespoons of soy sauce. 1 tablespoon of dry starch, and 1 tablespoon of starch and an appropriate amount of water to make a sauce.

Salt and monosodium glutamate to taste.

Method: 1. Chop the lotus root into fine grains, cut the green onion into sections, pat the ginger with a knife, and stir the egg into a whole egg batter in a clockwise direction in the starch. [Gourmet China].

2. Pour the egg batter into the meat and lotus root, add an appropriate amount of salt and two tablespoons of soy sauce, and stir in a clockwise direction.

3. Knead the minced meat into flat-shaped meatballs.

4. Put oil in the pot and boil until it is hot, fry the meatballs for about two minutes, and fry the oil into the skin to close the inside of the meatballs.

5. Drain the oil and set aside.

6. After the oil in the pot is served, put in the meatballs, add about two catties of soup or water, three tablespoons of soy sauce, ginger and green onions, and change to a slight heat for more than one hour after boiling.

7. After they are fully cooked, remove the meatballs and put them on a plate for later use.

8. Put the choy sum in the soup in the pot and cook for about 1 minute until cooked.

9. Take out the cabbage sum and put it in a meatball plate, thicken it in the pot and pour it into the plate.

hello！I am a specialty dish at your Chinese New Year's Eve dinner - braised lion's head. I am afraid that the firecrackers on Chinese New Year's Eve are too loud, there are too many New Year's congratulations on the first day of junior high school, and the birthday wishes of the second junior high school are too chaotic.

Chinese New Year's Eve is approaching, what are you going to cook for this year's Chinese New Year's Eve dinner?

Ingredients: minced pork, green cabbage core, water chestnuts, whole wheat toast, green onion and ginger, hen's egg. Seasoning:

Cooking wine, salt, soy sauce, sugar, sesame oil. Method: 1. Finely chop the green onion and ginger, beat the eggs, and add them to the minced meat; 2. Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it is sticky; 3. Peel and chop the water chestnuts, chop the whole wheat toast (the method of whole wheat toast is here), add them to the minced meat and stir well; 4. Scoop a large spoonful of stuffing into the palm of your hand, knead it into balls and gently pat it back and forth between the palms of your hands to expel the air inside.

Make the lion's head stronger; 6. Add soy sauce, sugar and an appropriate amount of water, simmer over low heat until the flavor is incorporated, then reduce the juice, pour sesame oil on the plate; 7. Wash the green cabbage core, take another pot of boiling water or broth, add oil and salt after the water is boiled, and put it around the lion's head after the vegetable core is cooked.

Fujian cuisine is famous for cooking delicacies from the mountains and seas, on the basis of good color, flavor and shape, especially "fragrant" and "taste", its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of the soup road extensively, it is unique in the cooking garden. Fuzhou cuisine is light and fresh, pays attention to soup and freshness, and is good at all kinds of delicacies from the mountains and seas

Southern Fujian cuisine (Xiamen, Zhangzhou, Quanzhou) pays attention to seasoning, heavy fresh and fragrant; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and most of the cooking is mountain delicacies, especially the flavor of the mountainous area. Therefore, Fujian cuisine has three major characteristics, one is good at red lees seasoning, the second is good at making soup, and the third is long in using sweet and sour.