Ethnic gourmet
Legend has it that at the end of the Southern Song Dynasty, the Yuan army marched from north to south, and Zhao Min, the little emperor of the Song Dynasty, was chased by the Yuan soldiers and fled to Chaozhou. On the way, he was hungry, so his entourage picked some sweet potato leaves from the ground and cooked them into a bowl of soup to relieve hunger. Zhao Min later named this soup dish "National Food". Today, the "national protection dish" is still an indispensable reserved dish in Chaozhou banquet, but straw mushroom, ham and soup are added in the production process, which is many times more delicious than the bowl of soup that the emperor ate.
The practice of protecting national cuisine
Ingredients: fresh sweet potato leaves (amaranth, spinach, lettuce and Junda) 500g, wet straw mushroom slices150g, ham slices 25g, lard150g, chicken oil, salt, baking soda powder, monosodium glutamate 50g, chicken soup 700g, raw flour 30g, and a little sesame oil.
Exercise:
1. Wash the sweet potato leaves, add baking soda powder (or a small amount of alkaline water) to 2500 grams of boiling water, scald the sweet potato leaves for two minutes, remove them with clear water for four times, then drain the water, remove the bitter water, and cut them with a horizontal knife for later use.
2. After washing the straw mushroom, add 2.5g of chicken oil, 2.5g of ham, 2.5g of chicken soup and 2.5g of refined salt, and steam for 20 minutes. Take out ham, straw mushroom and juice soup for later use.
3. Heat 75g lard in a wok, stir-fry sweet potato leaves slightly, add straw mushroom and raw juice, add 900g chicken soup and 2.5g refined salt, thicken with wet raw flour, add 75g cooked lard and 10g sesame oil, pour 80% into a soup bowl, leave 20% in the pot, add 200g chicken soup and ham, and pour.
trait
The color is green as jade, the fragrance is delicious, soft and delicious, and it is the top grade of Chaozhou soup.
Two: Babao vegetarian dish "Babao vegetarian dish" is the representative dish of Chaozhou. This dish has a long history. As early as the Tang and Song Dynasties, some people in Chaoshan area cooked dishes similar to "eight treasures vegetarian dishes". "Babao vegetarian dishes" are made of exquisite materials. It is mainly made of eight kinds of physical raw materials, such as lotus seeds, mushrooms, dried straw mushrooms, winter bamboo shoots, Nostoc flagelliforme, Chinese cabbage, rotten branches and chestnuts, and is carefully cooked with soup. It tastes tender and fragrant. The name of this dish is "Babao", which shows that Chaoshan people love and cherish it.
"Babao vegetarian dish" is a famous dish in Chaozhou. In the long-term evolution and development process, there are many vivid legends circulating in Chaoshan area. One of the most famous, it should be a legend circulated during the Kangxi period of the Qing Dynasty. It is said that at that time, a chef cooking competition was held in Kaiyuan Temple in Chaozhou Fucheng. The chefs participating in the competition were all chefs in charge of kitchen administration in temples in Chaoshan area. There is cooking "eight-treasure vegetarian dishes" in the competition. Among the many chefs who participated in the competition, one chef is very clever. He is the chef of Biefeng Temple in Yixi. He knows that "eight treasures vegetarian dishes" are vegetarian dishes, but vegetarian dishes must be cooked with meat, that is, the raw materials of these dishes must be stewed with meat. Vegetarian dishes will be extremely rich in flavor if they are paired with meat, otherwise they will be light and tasteless. However, this competition is held in a Buddhist temple. It is absolutely forbidden to bring old hens, ribs and pork into Kaiyuan Temple during the competition. What shall we do? The cook thought hard for a long time and finally came up with a good idea. The day before the game, he cooked a pot of thick soup with old hen, ribs and red meat at home, then put the clean towel into the pot to cook, and then dried it. The next day, he carried this towel on his shoulder and a bamboo basket filled with lotus seeds, mushrooms, winter bamboo shoots, cabbage and other raw materials, and came to Kaiyuan Temple. The monk at the entrance of Kaiyuan Temple checked the contents of his basket. When he found that there was no meat, he put him in. When starting to cook the dish of "eight-treasure vegetarian dishes", the chef put the towel on his shoulder into the pot to cook for a while, so that all the meat in the towel can be dissolved in the pot and then taken out. As a result, this "eight-treasure vegetarian dish" cooked by the chef won the first prize. The key to making Chaozhou vegetarian dishes is to make nutritious recipes and use meat to make vegetarian dishes. It can be seen from this legend that Chaoshan people have mastered the cooking rules of Chaozhou cuisine for a long time in history.
Exercise:
Ingredients: 500g of cabbage gall, 250g of belly meat, 25g of mushroom, 5g of straw mushroom15g, 5g of Nostoc flagelliforme, 75g of millet, 50g of bamboo shoots, 30g of yuba, 30g of gluten and 750g of crude oil (dosage100g). Ingredients: South milk, monosodium glutamate, refined salt, sesame oil, starch water. 1. Wash the cabbage, cut it into sections, fry it in warm oil, drain the oil, and put it in the pot (use a bamboo stick at the bottom of the pot). Soak Lentinus Edodes, Volvariella volvacea (pedicled) and Nostoc flagelliforme, and wash them for later use. 2. Put the millet, bamboo shoots, yuba and gluten into the oil pan, fry them and put them into the pan one by one. Then put mushrooms, straw mushrooms and Nostoc flagelliforme into the pot one by one, add soup, refined salt, south milk and belly meat (fried slices) twice, cover, steam in a steamer for about 30 minutes, take out and remove the belly meat, and then put all the materials in one by one. When serving, turn the bowl upside down, boil the juice with a tripod and add the essence.