Zoucheng specialties

Many people in Zoucheng have never heard of this area, but they must have heard of the local specialties, especially fried scallops with lotus roots and stir-fried cabbage with shrimps. These dishes are not very expensive ingredients, but they taste quite good because the cooking methods are quite special. Generally speaking, the ingredients are first put into water and boiled for a while before proceeding to the next step of cooking.

Fried cabbage with shrimp

(Note: You must use very fresh and unpolluted shrimps, otherwise it will harm your health) Main ingredients: fresh shrimps and cabbage; 2. Auxiliary ingredients: green onion, garlic, coriander; 3. Seasoning: salt; 4. Key points: (1) Cut off the shrimp claws and remove the shrimp thread. Tear the cabbage leaves into pieces for later use; (2) Add oil to the pan and add the shrimps. Tap the shrimp heads to squeeze out the red oil; (3) When the oil turns red, add the green onion, ginger, and garlic and stir-fry; (4) Stir-fry the cabbage by pressing; (5) When the leaves turn red and soft, add salt and stir-fry evenly.

Scallops with Hibiscus Sauce

(Stir-fry until the egg white is crystal clear and trembling, without any water or oil flowing out)

1. Remove the hard muscle of the dried scallops, wash with warm water, add boiling water, steam in a steamer over high heat for 2 hours, remove the original soup and save it for later use, rub the dried scallops into shreds, pour into the egg white, sprinkle with a little salt and chicken essence, add water starch, stir well and set aside;

2. Add boiling water and a little scallop broth to the pot, bring to a boil, pour into the egg white and continue stirring.

3. Pour a little bit of oil into the pan, add the prepared scallop egg white liquid, and use a spoon to gently pull it along the bottom of the pan until the egg white is almost cooked, then remove from the pan.

Yanbaosandan

Main ingredients: Sandan (sheep stomach, can also be replaced by beef tripe); Accessories: coriander; Seasoning: onion, ginger, garlic, vinegar, white pepper, sesame oil, corn flour; Preparation method: 1. Put the Sandan in a container, add salt, corn flour and vinegar, rub it repeatedly, and tear off the black tendons on it with your hands

1. Remove the coriander stems, cut into small pieces and put into a container. Add onion, ginger, garlic, vinegar, cooking wine, onion and ginger water, salt, MSG, pepper and sesame oil in turn, stir well and make into a bowl of sauce; 2. After cleaning the San Dan, cut it into strips, blanch it in 90-degree hot water for seven to eight minutes, remove it and control the water; 3. Leave some oil in the pot, turn on high heat, pour in the bowl of sauce, add the San Dan and stir-fry for three to five seconds.

Braised radish with crispy pork

Ingredients: pork belly, eggs, mushrooms, white radish, fresh bamboo shoots, pea tips, salt, pepper, etc.; Main steps: 1. Peel the pork belly and slice it for later use; 2. Mix starch, flour, eggs and water into a crispy paste, coat the meat slices evenly and fry them in a pan, blanch the radish, mushrooms and other ingredients for later use; 3. After sautéing ginger and scallions, add hot water, put in the ingredients and crispy pork and bring to a boil, then simmer on low heat for 15 minutes. Before serving, add salt, chicken essence, pepper and other seasonings.