There is a delicacy on the Yangtze River called Qianli Piaoxiang, how is it made?

On the side of the Yangtze River, there is indeed a delicacy called Qianli Piaoxiang, many people may not know what kind of dish this is, in fact, Qianli Piaoxiang is steamed tofu with stinky pickles, and it is precisely because the ingredients used to make this dish are more special, so there will be such a strange name. The preparation of this dish is not particularly complicated, and basically everyone learns it at once. <>

If you want to make this dish, then you have to prepare the ingredients, you must know that there are many types of pickles, and we can't use snow mushrooms to make this dish.

Or cabbage.

If you want to make a good Qianli fragrant drunken food, you must use high-pole cabbage, or we can also choose pickles such as big green vegetables, in short, the stem of the pickles must be very long, so that the fragrance of Qianli Piaoxiang is more authentic. Of course, after the cabbage has a high pole, we still have to pickle, and after the pickles are ready, we need to wait until the pickles ferment, which is a relatively long time, at least several months. <>

After the pickles have fermented, we can officially make the dish, prepare a large porcelain bowl and put some pickles in it, then some tofu. To make this dish, you have to choose tender tofu.

If the tofu is relatively large, it will not be good, but if the tofu is too small, it will be particularly easy to break. Then we add some dried chili peppers to it, put a little bit of oil, and never put salt, because the pickles themselves are already very salty. <>

Then we put this large porcelain bowl in the pot and steam, the steaming time should be a little longer, at least more than half an hour, otherwise the taste will not be very good. After steaming, we can serve it out of the pot and add some sesame oil to it.

This will be more fragrant, so that a very delicious thousand miles of fragrance will be made, in fact, many people like to eat this dish, maybe this dish does not look particularly outstanding, but it is indeed very good to eat.

The production process of this delicacy is relatively simple, you only need to add some shredded bacon and salted eggs on top of the original stinky tofu, and then add some light soy sauce to steam for 10 minutes, and then add some sesame oil.

The ingredients should be prepared, and the pickles should also be washed and cut into pieces, and then oil should be put in the pan, and it should be stir-fried, and finally some seasonings should be added, and some tofu should be added, and some purified water should be added, and finally it should be boiled.

After washing the ginger pickles, cut them into slices, then put oil in the pot, add garlic pickles to stir-fry, and finally pour in rice wine, soybean paste to continue stir-frying, add tofu and some water, and it is ready after boiling.

Qianli Piaoxiang is made of tofu and pickles, put some pickled stinky pickles and tofu in a bowl, then add some dried chili dices, steam it in the pot and you can eat it, generally in the summer, this delicacy is eaten more, and the taste is very delicious.

This Qianli fragrant is also called stinky pickles steamed tofu, the pickles it uses must be the kind of cabbage with a high pole, and then used to pickle and ferment well, and steam it with tofu, which is a delicacy.

There are many delicacies in the Yangtze River area, and this specialty is made with a freshwater fish from the Yangtze River. The taste of this dish is very pure and unforgettable.

Made from stinky pickles and tofu, put an appropriate amount of pickles and tofu in a bowl, add salt, chili, monosodium glutamate, chicken essence and cooking oil, put it in a pot and steam for 5 minutes.

I believe many people have heard that there is a delicacy on the Yangtze River called Qianli Piaoxiang, but many people don't know what kind of dish it is, in fact, Qianli Piaoxiang on the Yangtze River, that is, steamed tofu with pickles, so what is its practice? Let's take a look.

1. What is the practice of thousands of miles of fragrance?

If you want to make a thousand miles of fragrance, then we must first prepare the ingredients, one of the ingredients used in this dish is pickles, now there are many types of pickles, but the pickles used in thousands of miles of fragrance are not red in the snow or vegetable moss, but usually pickled with large green vegetables out of the kind of pickles, so that the fragrance of thousands of miles is more authentic, the other ingredient is tofu to make this dish of tofu to choose tender tofu, we prepare the ingredients, first take a large porcelain bowl, Put some pickles in the porcelain plate, and then put some tofu, cut the tender tofu into tofu pieces, it should be noted that the size of the cut tofu pieces should be moderate, if it is too large, it is not easy to taste, if it is too small, it is easy to break, and then put some dried chili peppers in the bowl, and then put a little oil, like these things are ready, we will put the porcelain bowl into the pot to steam, it is best to steam for more than half an hour, otherwise the taste is not very good, after steaming, add some sesame seeds to the bowl, Such a delicious dish of thousands of miles of fragrance is ready.

2. What are the benefits of eating tofu?

1. Eating some tofu properly can reduce cardiovascular disease, because tofu contains some unsaturated fatty acids, which can help the body decompose cholesterol in the blood vessel wall, so eating some tofu appropriately can reduce cardiovascular disease, and it is also beneficial to **.

2. Many people don't know that tofu is rich in a lot of calcium and some milk is more suitable for our physique than tofu or soy milk, because many people's bodies are lactose intolerant, so if there is a lack of calcium, you can eat some tofu or drink soy milk.

That's why it's also called osmanthus duck. Its meat is delicate, fat but not greasy, fresh and attractive, a good salted duck set fragrant, fresh, crispy, tender and other advantages in one, so it is also one of the geographical indications of agricultural products, the city of Nanjing will eat more than 100 million ducks a year, it can be seen that its delicacy is unstoppable. The whole people eat duck, and the status of duck has also been highlighted to the greatest extent, becoming the four famous brands of Nanjing City at that time

Guozijian, Dabao'en Temple, black brocade, saltwater duck. That's not all, Emperor Zhu also spread his favorite roast duck north to Beijing, and achieved the world-famous Peking duck.

Put the marinated duck into the pot, add water to wipe the duck, put in salt, pepper, cloves, ginger and cooking wine, change to low heat after boiling, cook for 30 minutes, turn it halfway, and finally simmer for about 2 hours out of the pot and cut it into pieces and put it on the plate. The saltwater duck made in the osmanthus blooming season has the best color and taste, and it is called osmanthus duck. Saltwater duck can best reflect the original taste of duck, the practice returns to the basics, filters greasy, drives away the fishy, leaves fresh, stays fat and tender, often eats salted duck can also anti-inflammatory, swelling and anti-aging, especially suitable for cardiovascular patients.

Before the fire boils, exchange the water in the duck's belly with the water in the pot to ensure that the duck is heated evenly inside and outside, add cooking wine, and taste the soup, which should be saltier than the soup you usually drink, if it is not salty enough, you can add salt to the soup, if it is too salty, you can add water. Stir-fry the large seed salt grains by hand, after the salt is fried, it is easier to penetrate into the duck skin, remove the duck fish, pepper and star anise to increase the flavor. Rub the duck embryo with your bare hands, and scrub and massage the whole body of the duck until the duck skin oozes water.

It is said that a city in Nanjing eats one million saltwater ducks a year. It can be seen how difficult it is to give up the love of saltwater duck in the hearts of the people of Nanjing. When I got home from work, I passed by the small shop of saltwater duck and cut half a duck.

Stir-fry vegetables at home is a delicious meal. This duck skin white meat is tender, fat but not greasy, fragrant and delicious, with fragrant, crispy and tender characteristics. The saltwater duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the osmanthus blooming season, so it is a good name day:

Osmanthus duck. It is also an indispensable seasonal delicacy on the summer table of Jiangnan people.

Made with tofu and pickles, the ingredients are very simple, but the name of this dish is very poetic.

The ingredients are very simple, made with pickles and tofu, and the flavor varies according to the taste of different people.