North and South cuisine recipes

Our country is a country with great differences between the north and the south, but whether in the south or the north, the pursuit of delicious food can be said to be the same. Below, I will introduce some northern and southern dishes that are popular among many locals. Below are the detailed steps for making several signature dishes, so that everyone can experience the characteristics of Chinese cuisine from both the north and south.

Scenery row

Ingredients: 500g pork chops,

Seasoning, 20g sugar, 10g sauce, 10g red Zhejiang vinegar, 15g chicken essence, 100g salad oil, 20g green and red peppers, 10g starch, 2g sesame seeds, 10g sesame oil, 10g fermented glutinous rice juice, 50g ginger and onion, 8g MSG, 1g salt, 10g cumin, 8g Sannai, 6g star anise, 6g cool ginger, 6g fennel, some sugar color, some fresh soup, 10g tangerine peel, 9g cinnamon, and other spices, 50g Huadiao wine,

Preparation method

1. Wash the thousand-ribs, select the middle section, cut them, add ginger, scallion, Huadiao wine and marinate for 2 hours. Take another wok, add water, ginger, scallion, Huadiao wine and bring to a boil. Add the selected thousand-ribs, drain the blood, and soak them in the soup with spices until the ribs are 80% cooked. Set aside.

2. Heat oil in a wok over high heat until the oil reaches 70% then add the ribs and fry until golden brown. Remove from heat and shave off all the meat on the ribs, but make sure the ribs are not loose and keep them in shape.

3. Leave a little oil in the wok, add ginger and scallion slices and fry until fragrant, then add green and red pepper, stir-fry the ribs, add cumin, MSG, chicken powder, sugar, sesame, chopped green onion, fry until fragrant, remove from the pan and serve, garnish with coriander.

4. Leave a little oil in the pot, add the sauce and stir-fry until fragrant, add a little water, red vinegar, sugar, salt, and a little starch.

Features: Beautiful shape, combination of Chinese and Western styles, and cumin aroma.

Key to the technique: The ribs are shaped and not mushy, and the French fries are crispy on the outside and tender on the inside

Origin of the idea: This dish was created by Chongqing chef Zhao Changjun, who used ribs (steak, lamb chops) to make a bridge shape. It is beautiful in shape and highly edible. This dish is currently very popular in hotels.

Cumin Lamb Stick

Innovation: The cooking method of garlic-flavored pork ribs in Cantonese cuisine is borrowed to make it more suitable for the taste of southerners, and the garlic flavor and cumin flavor are well integrated.

Ingredients: 12 Inner Mongolia lamb shanks.

Seasoning: 8 grams of cumin powder, 2000 grams of peanut oil. Ingredients A: 5 grams of pepper water, 2 eggs, 4 grams of salt, 5 grams of garlic powder, 5 grams of meat tenderizer, 4 grams of fermented bean curd, 10 grams of peanut butter, 3 grams of custard powder, 5 grams of cooking wine, 4 grams of Totole chicken powder, and 3 grams of light soy sauce.

Production process: 1. Thaw the lamb shanks naturally and trim them with a knife (as shown in the picture). 2. Rinse the lamb legs with running water for 10 hours to remove the blood. 3. Mix ingredient A evenly, put the lamb shanks into the mixed ingredient A and marinate for 4 hours. 4. Pour peanut oil into the pot and heat it to 40% hot, then add the marinated lamb legs. Reduce the heat and fry for about 10 minutes until golden brown. Sprinkle with cumin powder and serve on a plate. Wrap the lower part of the lamb legs with tin foil for diners to eat.

Features: crispy skin, fragrant meat, and strong cumin flavor.

Hunan-style Lamb Fillet with Celery

Ingredients: 200 grams of marinated lamb fillet, 150 grams of parsley.

Ingredients: 50 grams of shredded red pepper, 5 grams of chopped green onion, and 5 grams of shredded ginger.

Seasoning: 10 grams of spicy girl sauce, 25 grams of tea oil (a vegetable oil commonly used in Hunan cuisine, a specialty of Hunan), 2 grams of salt, 1 gram of MSG, 1 gram of sugar, and 5 grams of beer.

Preparation: 1. Put the salad oil in a pot and heat it to 50% hot. Add the lamb fillet and fry for about 1 and a half minutes. Cut the celery into 5 cm long segments and blanch it for later use. 2. Heat 15g of tea oil in another pot, add scallion and ginger slices and stir-fry until fragrant, add celery and lamb fillet slices and stir-fry until fragrant, then add salt, MSG, sugar, and beer, stir-fry until fragrant, and drizzle with the remaining tea oil.