There is a snack in Xi Shi's hometown called "Xi Shi Tongue". Pastry chefs use the hanging technique to make glutinous rice flour into water milling powder, and then use glutinous rice flour as a stuffing filled with more than ten kinds of fruit materials such as jujube paste, walnut meat, sweet-scented osmanthus and green plum, and put it in a tongue-shaped mold for pressing and forming, which can be boiled or fried in soup. This kind of dim sum is characterized by bright moon, sweet and refreshing. This meal, there is also a soup made of seafood, shellfish, tooth clams or sand clams, and the quilt is also given the reputation of "Xishi Tongue". According to legend, when Tang Xuanzong visited Laoshan in the east, the chef made this soup for him, and Tang Xuanzong repeatedly exclaimed after eating it. It can be seen that this Caicai delicacy resonates with the heart. This soup is greasy and slippery, with smooth quality and delicious taste, and is known as "the freshest in the world".
"Xishi Tongue", also known as "sand clam", is a famous sea treasure in Fujian.
It is said that during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed Wu, his wife secretly asked someone to cheat Xi Shi, tied a stone to Xi Shi's body, and then sank into the sea. Since then, there has been a kind of "sea mussel" shellfish that looks like human tongue in the mud along the coast, and people call it "Xishi Tongue".
Fujian has long used "clam" to make delicious food. "sand clam" grows in the sediment of shallow sea, and its meat is tender and refreshing, which is very popular among diners. When Yu Dafu, a famous writer in the 1930s, was in Fujian, he once praised "Xishi Tongue" as a kind of "divine product" with excellent color, flavor and shape in Fujian cuisine.
raw material
350g of pure Xishi Tongue, 5g of water-soaked Lentinus edodes15g, 20g of clean winter bamboo shoots15g, 20g of mustard petiole, 0g of wet starch10g, 5g of Shaoxing wine15g, 5g of white sugar, 5g of white soy sauce15g and 5g of monosodium glutamate.
preparation
(1) Remove the skirt from the meat of Xi Shi's tongue, slice each one into two connected fans and wash it. The petiole of mustard is cut into 2 cm long rhombic slices, each mushroom is cut into 3 slices, and the winter bamboo shoots are cut into 2 cm long slices with a width of 1.3 cm. Use white soy sauce, sugar, monosodium glutamate, Shaoxing wine, sesame oil, soup and wet starch to make a marinade.
(2) Put the sliced Xishi Tongue in a hot water pot at 60℃, scoop it up and drain it. Put the wok on a strong fire, heat it with oil, stir-fry the petiole of mustard, mushrooms and winter bamboo shoots for a few times, then pour in the marinade to boil and thicken. When the juice is sticky, put in the sliced meat of Xishi Tongue, stir-fry quickly for a few times, and serve.
Princess chicken:
This is a Sichuan dish created by a famous chef in Shanghai. It uses fat and tender hens as the main ingredient and wine as the seasoning. After cooking, the wine is rich and delicious, which means "princess chicken". There is also a kind of "princess chicken" in Xi 'an. Jiaozi stuffed with chicken breast, chopped green onion, cooking wine, mushrooms, etc. looks like full ears of wheat, with thin skin and tender stuffing, delicious and not greasy.
Guifei Chicken Guifei Drunkenness is a dish created by people according to the love story between Xuanzong of Tang Dynasty and Yang Guifei. The fat and tender hens are fried and stewed, and then cooked with wine. Because of the implication of "the imperial concubine is drunk", people can comment on the rise and fall of the Tang Dynasty during eating and drinking, which makes the banquet unique.
It is said that Emperor Xuanzong of the Tang Dynasty and Yang Guifei were very affectionate and often accompanied by banquets. One day, Emperor Xuanzong of the Tang Dynasty and Yang Guifei gave a banquet in Baihua Pavilion, and they had fun with it until they were drunk. Suddenly, Yang Guifei spoiled half drunk and half angry: "I want to fly to heaven!" " Xuanzong thought that his favorite princess wanted to eat something "flying to heaven", so he ordered the imperial chef to make a dish "flying to heaven" immediately.
The name of this dish puzzled all the royal chefs, and I didn't know how to make it, so I was in a hurry. When he was in a dilemma, a Jiangsu-based chef used his quick wits and patted his thigh and said, "Yes! Go and get some chicks, stew them thoroughly, and serve them with Suzhou and Hangzhou specialties. Isn't this' flying to the sky'? " As soon as everyone heard what was right, they started to do it together. When the dish is served, it is really vivid in color, fragrance, taste and shape. When Yang Guifei ate the "flying to the sky" in front of her, she repeatedly praised: "Delicious! Delicious! " And she said in a charming way, "This dish is tender and delicious, just like my imperial concubine!" Xuanzong said, "It's rare that the princess is so happy, so this dish is called' Princess Chicken'."
raw material
Fat chick 1 hen, 50g of scallion, 5g of soy sauce15g, 75g of yellow rice wine15g, 75g of wine, 30g of ginger, 5g of monosodium glutamate, 50g of milk soup1500g and proper amount of peanut oil.
preparation
1. The hen is slaughtered and cleaned, and its claws are cut off to make it flat, and then mixed with soy sauce and yellow wine and smeared on the chicken; Peel ginger and pat it loose.
2. When the wok is heated to 70% heat, put the hen in the oil pan, take it out when it is fried to golden brown, then add the scallion and ginger pieces to fry and take it out.
3. Put the hen, scallion and ginger into a casserole, add milk soup, refined salt, monosodium glutamate and 50g of wine, and stew for about 2 hours on low fire. When the hen is soft and rotten, pour in the rest of the wine, and serve with the pan.
characteristic
The wine is fragrant, the soup is mellow and the taste is intoxicating.
The Story Of Diu Sim tofu:
Also known as "loach drilling tofu". Take the loach as a metaphor for Dong Zhuo, who is slippery. The loach is so anxious that he has nowhere to hide in the hot soup. He dives into the cold tofu, but he still can't escape the fate of cooking. Like Wang Yunxian The Story Of Diu Sim, clever use of honey trap. This dish of tofu is white, delicious and spicy, and the soup is greasy and fragrant. There is also a kind of "The Story Of Diu Sim Tangyuan" among folk snacks. Legend has it that Wang Yun asked someone to add ginger and pepper to ordinary glutinous rice balls. Dong Zhuo ate this kind of white and attractive, spicy and refreshing, mellow and pleasant dumplings, and his mind swelled and he was sweating, so he felt drunk and was killed by Lu Bu.
"The Story Of Diu Sim Tofu", also known as "Tibetan Jiao in Han Palace" and "Mud Dried with Tofu by Loach", is a famous local dish in Jiangxi.
raw material
300 grams of live loach, 500 grams of white tofu, 75 grams of peanut oil, 8 onions, 4 small pieces of ginger, 2 tablespoons of rice vinegar, yellow wine and soy sauce, cinnamon, pepper, salt and sugar, and 8 dried red peppers.
preparation
1.Put the live loach in a clear water basin, keep it clean for 3 days and 3 nights, change the water once in the morning and evening, and remove the garbage from the body.
2. Tofu is cut into 25mm cubes, red pepper and ginger are washed and chopped, and onion is washed and cut into small pieces.
3. Put the clean live loach and the cut tofu into the water in the pot, cover it, light it and cook it. The appropriate amount of water should overflow loach and tofu so that loach can swim freely.
4. After boiling for 5 minutes, pour loach, tofu and soup from the pot into a clean container.
5. When the wok is on fire, add peanut oil (or vegetable oil). After the oil smokes slightly, add ginger, dried red pepper and cinnamon, pepper and onion to stir fry.
6. Stir-fry until the fragrance overflows, pour in loach, tofu, soup, soy sauce, yellow wine and rice vinegar, and cover with * * * to cook.
7. After boiling, simmer with medium fire15 ~ 20 minutes, and add appropriate amount of salt and sugar to taste.
characteristic
This dish tastes delicious, and the soup is mellow. No matter loach, tofu or soup, it is delicious and mouth-watering!
Zhaojun duck:
Legend has it that Wang Zhaojun, who was born in Chu, was not used to pasta after being stuffed, so the chef soaked vermicelli and oil gluten together and cooked it with duck soup, which was very suitable for Zhaojun. Later, people cooked dishes with vermicelli, gluten and fat duck, which was called "Zhaojun Duck" and has been passed down to this day. In northwest China, there is also a popular "Zhaojun skin" named after Wang Zhaojun, which is a stuffed skin that people eat every day in summer. Its practice is to separate flour into starch and gluten, and make noodles with starch, cut gluten into thin slices, eat them together, and supplement them with spicy seasoning. It tastes hot and sour, cool, flexible and delicious.
Zhaojun duck
raw material
Young duck 1 bird, water-soaked mushroom100g, vermicelli100g, oil gluten100g, Chinese cabbage 250g, ginger 25g, yellow wine 50g, pepper 30g, monosodium glutamate 5g, bone soup 2500g, peanut oil.
preparation
1. Slaughter and clean the duck, break the leg bone, insert two feet into the belly of the duck, and evenly spread the yellow wine on the duck; The vermicelli is soft with boiling water; The root of the Chinese cabbage is cut into olive shape; Peel ginger and pat it loose; Pepper is smashed; Knead the oil gluten and make it into strips.
2. Add oil to the wok, heat it to 70%, put in the fat duck, and take it out when it is deep yellow. Then put the duck in a clear water pot and cook it. Take it out and wash it with clear water to remove blood stains. Put it in a casserole, add bone soup, ginger, salt, yellow wine and pepper, and simmer for about 3 hours on low heat. When the duck meat is crispy and does not debond, add mushroom and oil gluten./kloc