During the Republic of China, it was one of the traditional famous dishes of Jiaxing Wu. Oil gluten 1 piece, 5 pieces of bean curd skin, and mushrooms 1 piece are embedded in meat, put in a clay pot, and served with chicken soup, ham slices, winter bamboo shoots, sugar, wine and other condiments, sealed with cotton paper, and steamed in a steamer. Its dishes can go with wine, and soup can go with rice. It is said that this dish was very popular among Jiaxing officials in Beijing in the late Qing Dynasty. In the 1980 s, it tried to restore it, as if the flavor had not reached the historical level.
Soft and delicate bean powder skin wrapped in shrimp, crystal white silver carp skin wrapped in crab powder, a rotten shrimp bag is fragrant and tender; Taste the crab powder fish tendon, fresh and smooth; Have another bite of soup. It is pure and rich in ginger. This dish is called Xin Erjin stuffing.
If there are two new brocade fillings, there must be "two old brocade fillings"? That's right. "Old two Jin stuffing" is commonly known as "meat with oil pills" and "oil gluten" in Jiangsu and Zhejiang provinces.
Binary stuffing was included in the China menu in 1970s. The cooking method is to put oil gluten 1 block, 5 pieces of bean curd skin and mushroom 1 block into an earthen pot, add chicken soup, ham slices, winter bamboo shoots, sugar, wine and other condiments, seal the pot with cotton paper, and steam it in a steamer. It is said that this dish was very popular among Jiaxing officials in Beijing in the late Qing Dynasty. /kloc-tried to restore it in the 1980s, but the taste has not reached the original level.
On 20 12, the clever Jiaxing chef improved the dish of Erjin stuffing with the idea of being healthier, and created a new Erjin stuffing "shine on you is better than blue".
One of its innovations is to make oil balls into skins with more green and ecological rural rice skins. The finished products are as colorful as tofu skins and smoother than tofu skins. The second innovation is to change the pork stuffing into river shrimp stuffing, and peel and chop the river shrimp to make the shrimp stuffing taste more tender; The third innovation is to use silver carp as fish tendon, wrap crab powder, and then use ginger, cabbage and other accessories to remove fishy smell.
The new second brocade stuffing, the crab meat chooses Nanhu crab unique to Jiaxing, and the meat quality is delicious and delicate; Rice skin comes from Pinghu farm stove, smooth and soft, with golden color. Fish tendon is a silver carp that swings home in Qixing town, Jiaxing, and its meat is smooth and tender. Crabs clear away heat, disperse blood and stop loss in bonesetting; Shrimp tonifies kidney, strengthens yang, reduces phlegm and stimulates appetite; Fish gluten supplements middle coke and tonifies kidney; Ginger is a good health product, which can detoxify and dispel cold, relieve cough and resolve phlegm.
Ingredients: 250g of hairy crab, 0/50g of clear water shrimp/kloc-0, 50g of silver carp meat/kloc-0, 50g of tenderloin, 250g of Pinghu rice skin, 75g of water chestnut, 50g of green vegetables, 75g of Xinfeng tender ginger10g of clove radish and 50g of ham slices.
Seasoning: onion 10g, refined salt 7g, chicken essence 5g, balsamic vinegar 5ml, raw flour 10g, clear soup 1000ml, chicken oil 50ml, Shaoxing wine 5ml, and garden mustard 75g.
Method: stew
1. Cook Nanhu hairy crabs, take out crab powder, stir-fry with chopped green onion and vinegar, and knead into spherical crab powder stuffing; Peel silver carp meat and remove thorns to make minced fish, add ginger juice and squeeze into fish balls; Chop shrimp and pork tenderloin into granules with clear water, pat horseshoe into granules, sieve and knead into shrimp tenderloin stuffing;
2. Trim the green Chinese cabbage into exquisite Chinese cabbage inlaid with cloves and radishes, carve the tender ginger into phoenix flowers with a flower knife, and cut the ham slices into rectangular pieces;
3. Fish balls are embedded with crab powder stuffing, salad oil is heated to 150℃, and crab powder fish tendons are soaked by oil bubble method;
4. Cut the Pinghu rice skin into squares, put the shrimp slices into rectangles, and fry them in an oil pan at 2 10℃;
5. Add clear soup and seasoning to crab roe tendon, Pinghu rice skin rectangular bag, refined Chinese cabbage, ham slices and broadsword ginger slices, divide them into equal parts, and stew them in a steamer for 10 minute.
Features: fresh and smooth, clear and pure soup.