Butter for two(huang you liang chi )

Two ways to eat butter:

Two ingredients for butter:

200g crab oil, 200g crab roe, 200g egg white, 75g water chestnut, a little green onion and ginger, a little yellow rice wine, a little refined salt, a little sugar, a little coriander powder, a little pepper and 75g flour.

Two steps to make butter:

1. First prepare the crab roe, then put the scallion and ginger in the hot pig oil pan, and then add the crab roe, wine, salt and sugar to fry, take them out and put them in the plate.

2. Put the crab oil into the thin sauce mixed with protein, salt, water chestnut and flour, and then deep fry them in the large oil pan. Take out the crab roe and put it aside. Sprinkle a little parsley and pepper on the crab roe.

Butter for two

Butter is a famous local traditional dish in Jiangsu Province, which belongs to Huaiyang cuisine. The main ingredients are crab roe, egg white, etc., and the seasonings are onion and ginger, yellow rice wine, refined salt, etc. It is made by frying first and then frying.

characteristic

It is rich in protein and nutrition

understand

Chinese cuisine is culture, science and art. Huaiyang cuisine is one of the crystallization, and it is also the embodiment of the essential feature of Chinese cuisine that "taste is the core and cultivation is the purpose". Looking back on the long history of Chinese cuisine, apart from Shandong, Sichuan and Guangdong, Huaiyang cuisine is the only one with the name of cities and regions below the provincial level, which is the first of the eight major cuisines.

Huaiyang cuisine, together with Shandong cuisine, Sichuan cuisine and Guangdong cuisine, is known as China's four major cuisines. Huaiyang cuisine began in the spring and Autumn period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the best in the southeast, the most beautiful in the world".

Huaiyang cuisine in the broad sense is composed of cuisine in the south of the Yangtze River, Jiangsu, Zhejiang, Anhui and Hunan. The development of this cuisine benefited from Emperor Yangdi's coming to Jiangdu of Sui Dynasty, which brought the northern cooking techniques and integrated the local delicious food materials of Jiangnan. Finally, it originated and developed in Guangling (now Yangzhou). Yangzhou was the richest in the world in the Tang Dynasty. This cuisine was greatly developed and integrated with hundreds of cuisines. After thousands of years of local deduction, many small cuisines have been formed, from which Anhui cuisine and Zhejiang cuisine have been derived, and later eight cuisines have been formed.

extend

Huaiyang cuisine plays a leading role in many symbolic events: most of the dishes recorded in Yangzhou Huafang Lu and a dream of Red Mansions are Huaiyang cuisine, so today there are Honglou banquet, the first grand banquet at the founding ceremony of the people's Republic of China in 1949, Daqing banquet for the 50th anniversary of the people's Republic of China in 1999, and General Secretary Jiang's banquet for US President George W. Bush in 2002· Bush and others are mainly engaged in Huaiyang cuisine.

Main raw materials

Crab Roe (200g), egg white (200g), water chestnut (75g), onion and ginger (a little), rice wine (a little), refined salt (a little), sugar (a little), coriander (a little), pepper (a little), flour (75g)

Production process

1、 Prepare the crab roe first. Then put the scallion and ginger in the hot pig oil pan, then add the crab roe, wine, salt and sugar, fry them well, take them out and put them on the plate.

2、 Put the crab oil into the thin sauce mixed with protein, salt, water chestnut and flour, mix it, and then deep fry it in a large oil pan. Take out the yellow side, and then sprinkle a little parsley and pepper on the crab yolk

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Chinese PinYin : Huang You Liang Chi