How to make crab yellow tofu into a water town in the south of the Yangtze River? Crab-yellow tofu, oily and delicious, is also a popular Huaiyang dish. How can this be innovation? Lao Liu spread Wang tofu in the pot. It looks like a pot of tofu, but in the end, it is a smart water surface. ? Water surface? Put a layer of carefully baked pancakes on it. You can't fry batter to make pancakes. It is best to bake slowly with a molecular food baking machine, which has exquisite shape and crisp taste. You can also add milk to adjust the taste. Lao Liu prefers plain pancakes. Put two half-cut healthy eggs on it, and make sure they are warm. Finally, decorated with Lysimachia christinae, butterflies and flowers, the original thick king tofu turned into a picture of a water town in the south of the Yangtze River with temperature.

How to innovate Vince tofu and lion's head? Vince tofu, if the tofu is diced, is it still called Vince tofu? Lao Liu didn't change this dish. If he really changes, he will choose to keep the intricacies of tofu, replace the traditional high-definition soup with ginseng chicken soup, or add medicinal meals such as bitter buckwheat tea to make health soup. More in line with the dietary needs of modern people. Lion's head can also be innovative. Lao Liu brought bamboo shoots from Anji, Zhejiang, diced them and made them into meatballs. In this way, the taste of the lion's head is crisp and refreshing, with the fresh fragrance of bamboo shoots, but not Tai Su. Next, show more dishes and see how the real temperament Liu Huimin interprets the new Huaiyang cuisine.

Black bean flower black truffle sauce

Ingredients: 3000 grams of black soybean milk, 50 grams of brine, 25 grams of black truffle sauce, 25 grams of chopped green onion and 25 grams of shrimp skin.

Practice: 1, pre-loaded three seasoning dishes, namely black pine sauce, shrimp skin and chopped green onion, to prepare for dish decoration. 2. Put the soybean milk into a stainless steel bucket and boil it thoroughly. After cooling slightly, add some salt water. 3. Quickly pour the soybean milk into the prepared dish, seal it with plastic wrap, let it solidify, and put on the cooked black beans.

Dipufeng goose stewed Monopterus albus

Raw materials: Yangzhou wind goose 450g, river eel 1250g, ground robot 500g, Lycium barbarum 10g.

Seasoning: salt 5g, monosodium glutamate and chicken essence 10g, chicken juice 10g, vegetable oil and lard 20g, broth 1000g.

Practice: 1. Slice the eel and marinate it with salt. Cut the goose into pieces; Cut the ground into pieces for use. 2. Put the goose and minced goose into the water, put the vegetable oil lard into the pot while it is hot, then add the thick soup, season with salt, monosodium glutamate and chicken juice, fry thoroughly, remove the goose and put it at the bottom of the plate. 3, hot soup in the pot, simmer the eel slices until cooked, put the fish on it, and decorate with medlar.