I used to thinkHuaiyang cuisineIt's Anhui cuisine, and now I finally understand that Huicai refers to Huizhou cuisine. Huicai emphasizes nourishing the body through food, inheriting the traditional Chinese concept of food and medicine originating from the same source, focusing on dietary supplements.Cooking NetworkLet's all come together to experience the features of Huaiyang cuisine. At home, you can have whatever Huaiyang dish you want.

　One, Huizhougreen soybeansrotten

Huizhou hairtofu(It is also known as tiger-skin fermented tofu or Huizhou moldy tofu, a specialty of the Huizhou region)flavorsnacksAnd traditional delicacies. For centuries, locals have passed down these sayings: "Huizhou's first oddity, long-molded tofu is top-notch cuisine" and "Huizhou hairy tofu, slapped but never spat out."

　　food ingredients：Tofu Ferment, Garlic Paste,Jiangchive flakes, scallion flakes, saltsoy sauceSugar

　　Steps/Method

1. Soft Molded Tofu (Maodoufu) 12 pieces.

2. Separate each one, rinse with clear water, and drain for later use.

3. Chopped scallions, ginger, and garlic are prepared in advance.

4. Put 1 spoon of salt, half a spoon of sugar, and half a spoon of (the translation stops here, as the original text is incomplete) in the small bowl.monosodium glutamateAdd a little water and stir evenly.

5,flat-bottomed panHeat up and pour in an appropriate amount of salad oil.

6. Fry the tofu cheese piece by piece on low heat.

7. Fry both sides until golden brown.

8. Pour in the chopped scallions, ginger, and garlic separately.

9. Pour in a little soy sauce.

10. Pour in the seasoning water.

11. Gently shake the pot and simmer until the sauce reduces for about 2 minutes.

　Notes

It can be fried and then dipped directly in Anhui's water.pepper chiliYou can also fry it with a red sauce; both ways are great!

　Red Braisedwater duck

Redwild duck, it is a famous dish in Huaiyang cuisine, fully demonstrating the characteristics of Huaiyang cuisine which emphasizes color and long cooking. Anhui Wannan is rich in local products and has many wild animals, so there are many dishes featuring wild ingredients in Huaiyang cuisine.

　　Main ingredients:water duck 1000g,Shanghai greens200gfive-spice pork belly50gshiitake mushroom50geight-cornered star5g, ginger in appropriate amount, salt in appropriate amount, cooking wine in appropriate amount, chicken essence in appropriate amount, sugar in appropriate amount, scallions in appropriate amount, light soy sauce in appropriate amount, dark soy sauce in appropriate amount, cornstarch in appropriate amount

　Steps

1. Clean the mandarin duck, remove the entrails by cutting along the spine, and wash it thoroughly.

2. Slice the five-spice pork, cut the ginger into slices, soak the mushrooms until soft, wash the green onions.

3. Add water to the pot, bring to a boil, andduckwash and clean after boiling in water.

4. Boil the duck, wash it clean and put it insandpot.

5. Add water to the sand pot, add five-spice pork, water-soaked mushrooms, star anise, ginger slices, and scallions. Add cooking wine, salt, soy sauce, and dark soy sauce.SugarWait, then part seems cut off. Could you please provide the full sentence or phrase?Fire burningStart, simmer for one and a half hours.

6. The duck is cooked.

Cut the Shanghai spinach into halves, blanch it, and arrange it around the edges of the plate. Place the cooked duck in the center.

8. Thicken the original broth from the duck stew in a wok with wet cornstarch.

9. Pour the thickened sauce over the cooked duck.

　Tips:Put some ginger and onions at the bottom of the clay pot to prevent the duck from sticking.

　　Three, Wuhu Sugarvinegarribs

Wuhusweet and sour spare ribsthe taste, unlike Northern sugar-glazed spare ribs which have a heavier flavor and aren't very sweet, this is more of a light sour-sweet taste. The chef calls itLycheeSour taste, so it does not become greasy when eaten. During preparation, vinegar is typically used in excess over sugar. At high temperatures during stewing, some of the vinegar will evaporate, enhancing the aroma. This results in a very good taste.

　Dietary Recipe Calories:84.3(kcal) Main ingredients: 450g boiled spare ribs

　STEPS/PROCESSES

1. Fry the spare ribs when the oil is 50% heated, until they turn slightly golden, then remove and set aside.

2. In the wok, leave some oil and add fennel seeds, garlic, and ginger. Sauté the garlic and ginger until fragrant, then add the fried ribs.

3. Cook the pork ribs evenly and then add Shaoxing wine.

4. Then pour in the rice vinegar, followed by a little bit.soy sauce.

5. Sprinkle a little.monosodium glutamateand salt.

6. Add an appropriate amount of sugar.

Then pour in hot water.

8. Cover the pot and steam for 40 minutes.

9. Simmer for 40 minutes then remove the scallions, ginger, and star anise.

10. Finally, use high heat to reduce the sauce until it is thickened, and then it can be removed from the pot.

11. Remove from heat, arrange on a plate, and serve.

　Four, Huizhou meatballs

Huizhou meatballs are a classic in Huizhou cuisine.Recipe, its finished product has uniformly sized granules, a lustrous color, white appearance with a fresh taste and tender texture upon consumption, rich in nutrients. It is very suitable for the palates of elderly people and children. Due to the adhesion on the surface of the pellets,sticky riceTranslucent like pearls, hence also known as Pearl Balls, it is widely popular in Huizhou region and is a local specialty.home-cooked meals.

　Main ingredients:pig legmeat 200g, glutinous rice 150geggs1. Scallions and ginger to taste, salt to taste, 2g sugar, 15ml cooking wine, 200ml meat broth, thin cornstarch slurry to taste, chicken essence to taste

　　steps

1. Soak the glutinous rice for more than 8 hours.

2. Drain the glutinous rice after soaking it.

Then cook over high heat to dry out the moisture.

4. Sauté for a short while don't cook for too long.

5. Remove the fascia from the pork leg, then chop it with ginger and scallions to make meat mince.

6. Put the meat paste in a large bowl and add one egg, mix well until it firms up.

Then add salt, sugar, monosodium glutamate (MSG), and cooking wine.

8. Add some more water and continue stirring to develop the gluten.

9. Knead the well-beaten meat into 4-centimeter-sized meat balls, roll them in glutinous rice to press them down.

10. shape the meatballs and place them on a plate, thensteamSteam for 30 minutes on high heat.

11. Pour the meat broth into the pot and heat it up. Add salt and chicken seasoning for flavoring.

Then pour in the water starch to thicken the sauce lightly.

13. Steam the dumplings and pour them over the dish once it's cooked. You can useChinese cabbageYe HeGoji berriesTo decorate.

　Tips

The meat filling should be finely chopped by hand for the meatballs to have a delicious texture.

Wring the meat paste in a clockwise direction and add some water to stir, which helps the meat paste develop texture. This results in steamed meat balls that are tender and juicy with good mouthfeel.

Finally, add the sauce using meat broth or bone broth; it is fresh and delicious.

　Five, Huizhou Fish Eats Sheep

Fish biting sheep, a famous dish in Huizhou cuisine, is made bymuttonStuffed into the fish belly, sealed and cooked. Specialty: tender and flavorful fish meat.

　　Main ingredients:Chinese carp 750g, mutton 200gpeanutoil 50ml, salt 6g, green onion 20g, ginger 10g, cooking wine 20ml, soy sauce 25mlpepper powder2g sugar, 10g white sugar, 5ml sesame oil, 1 star anise, 30ml water starch

　　Steps

1. Wash the mutton first.

2. Chop into fine pieces.

3. Add salt to the mutton filling,white peppermix sauce powder, rice wine, soy sauce and mix with sesame oil.

4. Wash the fish again.

Place it on the cutting board and make a cut from below the navel.

6. Use two chopsticks to reach into the gills and remove the internal organs, then wash them clean.

Squeeze the meat filling into the fish's belly from the gills.

Stuff it with lamb filling.

9. Put an appropriate amount of oil in the pot, and fry the fish when the oil is six-tenths hot.

10. Fry until both sides are golden brown.

11. Chop the green onions and ginger, and use one star anise.

After removing the fish from the pot, add spices and ginger garlic.:

13. Pour in the cooking wine and cook to release the aroma.

14. Add soy sauce,brothput the fish in

15. Add salt, sugar, and white pepper, then bring to a boil over high heat.

Use medium heat to cook for 40 minutes.

17. starch slurry,coriander leavesLeaf.

Place the fish on a plate.

19. Pour in the water starch to thicken the sauce.

Sauce can be poured over the fish.

Place some cilantro as a garnish, and it's ready to serve.

　Tips:Add salt, white pepper powder, cooking wine, soy sauce to the mutton filling and mix well. Add a little sesame oil to adjust the flavor.