What are the representative vegetables and soybean oil of Hui nationality?

Anhui cuisine, also known as Qingzhen cuisine, originated in the Tang Dynasty, developed in the Song and Yuan Dynasties and settled in the Ming and Qing Dynasties. In recent years, it has formed a complete system. The uniqueness of Muslim cuisine lies in that he believes that diet is for self-cultivation, so he must eat beautiful (clean, delicious and nutritious) and legal (obtained through proper means and in line with teachings) food. Secondly, put forward the "five prohibitions": in the name of Allah, it is forbidden to eat livestock that have not been slaughtered; It is forbidden to eat animals that die by themselves (the cause of death is unknown and may cause infectious diseases); It is forbidden to eat the blood of animals (it is considered that blood is easy to infect diseases); It is forbidden to eat dirty things (pigs, dogs and cats), fierce things (tigers, wolves, eagles and bears), ugly things (bats and crows) and evil things (snakes and crocodiles); It is forbidden to eat spirits and all narcotics and drugs.

The main river basins of Anhui cuisine in China are northwest, north and northeast. Its cooking is characterized by observing Islamic rules, and cattle, sheep, wheat and potatoes are the main ingredients in the north. In the south, chickens, ducks, rice, beans, fruits and vegetables and bamboo shoots are the main products. Cooking techniques are mostly frying, frying, roasting, rinsing and so on. , and the taste is crisp, tender or crispy. It is famous for whole sheep summer sleeping mat, duck gizzard, pilaf and crispy food.

Here is a traditional Anhui dish:

Steamed crispy meat with flour:

Ingredients: 400g beef, eggs 1 piece.

Seasoning: a little onion ginger, Jiang Mo 10g, a little pepper aniseed, 0.5 tsp salt, 0.00g starch, 0.00g chicken essence 1 tsp chicken essence, 13 spices 1 tsp oyster sauce 1 tsp.

Wash the beef and cut it into pieces with a thickness of 3-4 mm, a width of 1cm and a length of 5-7 cm. Add chicken essence, salt, Jiang Mo, oyster sauce and eggs, add a little salad oil and marinate for 30 minutes, then mix in eggs and starch for later use.

Light a fire in the pot, add oil and heat it to 70%. Pick out the meat, add oil, fry until golden brown, and then take it out.

Prepare a big bowl with an arc bottom, first spread sesame oil evenly on the bowl wall, then put anise pepper and onion ginger on the bottom of the bowl, put the fried crispy meat into the bowl, compact it, add the broth to the edge of the bowl, steam it on the pot for 1 hour, then simmer for 2 hours, take it out and buckle it on the plate, take it out and sprinkle a little coriander on the onion pepper to eat.