Classic "sound Oil Eel Paste"
by Large frying spoon
Favorite
Difficulty
Normal
Time
10m
Serving
2
"Su Cai" has a well-known dish called "Eel Paste". If you don’t know much about Su cuisine, if you want to really taste authentic Su cuisine, you must try this." "Sounding oil eel paste", and some exquisite river fresh stir-fry in Su cuisine, etc.
In the past, whether it was restaurants, wine shops in Jianghuai, Suzhou, Wuxi, Hangzhou, or central leaders far away in Beijing, all state banquets or high-standard banquets were held as long as they were based on the theme of Su cuisine to entertain VIPs. There is this "sounding oil eel paste". This is the conclusion I reached after reading a lot of historical materials on the theme of Su cuisine and the menu of state banquets since the founding of the People’s Republic of China. Here, I really want to thank my good friends at Beijing Hotel for providing me with first-hand information.
"Mushroom Eel Paste" has a certain representativeness in Su cuisine, and it is also common in Zhejiang cuisine. At that time, due to regional relations, these two cuisines had similarities in the preparation methods and tastes of many dishes. Because the cuisines in Jianghuai, Jiangsu, Anhui, Jiangsu and Zhejiang have been from the same school since ancient times! In the past, China Huaxia has advocated four major cuisines for hundreds of years, among which the "Huaiyang cuisine" includes these regions. The subdivision history of the "eight major cuisines" only began after the mid-1950s, and it only took a short period of more than 50 years. This can be seen from the "Compendium of Chinese Recipes" compiled by the State Administration of Commerce in 1952, which introduces Chinese cuisine. In the preface of the section "Introduction to Chinese Cuisine", we can also see the state's classification of Chinese cuisine that year.
The words Xiuxu troubled the book to return to the main story. The "Eel Paste" recommended to everyone today has its history originated in "Suzhou" in the south of the Yangtze River. Therefore, after the country has subdivided the "eight major cuisines", it is listed as one of the representative dishes in "Su cuisine". One.
In fact, this dish is very simple to make. You don’t need to stir-fry or deep-fry. It only needs to be braised. Its simple preparation method is also most suitable for home cooking. The main methods are as follows;"
In the past, whether it was restaurants, wine shops in Jianghuai, Suzhou, Wuxi, Hangzhou, or central leaders far away in Beijing, all state banquets or high-standard banquets were held as long as they were based on the theme of Su cuisine to entertain VIPs. There is this "sounding oil eel paste". This is the conclusion I reached after reading a lot of historical materials on the theme of Su cuisine and the menu of state banquets since the founding of the People’s Republic of China. Here, I really want to thank my good friends at Beijing Hotel for providing me with first-hand information.
"Mushroom Eel Paste" has a certain representativeness in Su cuisine, and it is also common in Zhejiang cuisine. At that time, due to regional relations, these two cuisines had similarities in the preparation methods and tastes of many dishes. Because the cuisines in Jianghuai, Jiangsu, Anhui, Jiangsu and Zhejiang have been from the same school since ancient times! In the past, China Huaxia has advocated four major cuisines for hundreds of years, among which the "Huaiyang cuisine" includes these regions. The subdivision history of the "eight major cuisines" only began after the mid-1950s, and it only took a short period of more than 50 years. This can be seen from the "Compendium of Chinese Recipes" compiled by the State Administration of Commerce in 1952, which introduces Chinese cuisine. In the preface of the section "Introduction to Chinese Cuisine", we can also see the state's classification of Chinese cuisine that year.
The words Xiuxu troubled the book to return to the main story. The "Eel Paste" recommended to everyone today has its history originated in "Suzhou" in the south of the Yangtze River. Therefore, after the country has subdivided the "eight major cuisines", it is listed as one of the representative dishes in "Su cuisine". One.
In fact, this dish is very simple to make. You don’t need to stir-fry or deep-fry. It only needs to be braised. Its simple preparation method is also most suitable for home cooking. The main methods are as follows;"
