Category: Life >> Food/Cooking Analysis: The Pearl of the Palm is one of the Eight Treasures passed down in ancient times, and is a delicacy that has been passed down by Gong Yan for a long time.

"Palm" refers to the paw of the black bear, a specialty of Northeast China.

Bears have the habit of hibernating. During hibernation, they make a living by licking their paws. The body fluids and gelatin in their palms seep into the palms, which is one of the reasons why bear paws are rich in nutrients. The front right paw is particularly plump because of frequent licking, with a "left"

It is known as Yayouyu".

Although bear paw is a delicacy, if it is processed improperly, it will be difficult to swallow. If you want to eat its delicious food, you need to put a lot of effort into its preparation.

The traditional way of eating in Jilin is mostly cooked with other local products, and the cooking method is unique. It needs to be boiled three times, stewed three times, then simmered in soup with seasonings, and finally thickened and served on the plate.

Among the many ways to eat it, the most flavorful ones are red-braised bear paw, eight-treasure bear paw, orchid bear paw and "pearl in the palm". Among them, "pearl in the palm" is the most popular, with fish yuan, ham slices, and rapeseed hearts served with bear paw, forming a

It is not loose in shape, white as jade, and tastes like soup in the mouth. It is fresh and light. It is worthy of being a treasure.

Stewed bear paws 1. Raw materials: 1. Main ingredients: Make a pair of bear paws (one front and back paw each).

15 grams of scallops, 60 grams of winter bamboo shoots, 15 grams of dried shrimps, 60 grams of ham, 1000 grams of net hens, and 500 grams of net ducks.

2. Seasoning: Chicken broth, refined salt, cooking wine, sugar, monosodium glutamate, green onion, ginger. 2. Preparation method: 1. Cut the winter bamboo shoots into slices and cut the ham into rectangular slices.

Wash the dried sea rice lightly with water.

Chop the old hen and duck into large pieces, cut the green onion into sections, and slice the ginger.

2. Boil bear paws in boiling water for about 10 minutes and remove.

Boil water in the pot, add green onions, ginger and cooking wine, then add bear paws and cook for 10 minutes, remove and remove the fishy smell of bear paws.

3. Pour the chickens and ducks into boiling water and take them out. Wash off the blood foam. Pour the winter bamboo shoots into the water and take them out.

Wash the scallops and add a small amount of chicken stock.

4. In a large casserole, add bear paws, chicken, duck, dried shrimps, winter bamboo shoots, green onions, and ginger, add chicken broth, bring to a boil over high heat, and then simmer over low heat.

5. When the bear paws are 60% to 70% cooked, remove the casserole from the fire, take out the chicken, duck, dried shrimps, winter bamboo shoots, green onions, and ginger. Take out the bear paws and gently remove the bones and cut them into cubes to keep the skin underneath.

With.

6. Strain the soup from the large casserole into another casserole, add the bear paws, the picked winter bamboo shoots, cooking wine, salt, and sugar, bring to a boil over high heat, and then simmer.

Put the scallop soup and ham slices into the casserole and continue to simmer until the bear paws are completely stewed and fragrant, then adjust the flavor and serve.

Note: Bear paw is the most nutritious mountain delicacy.

Its nature and flavor are sweet, salty, and warm. It has the effects of nourishing qi and blood, dispelling wind and dampness, strengthening the spleen and stomach, and rejuvenating muscles and bones. Add hen tonify deficiency and weakness, replenish qi and blood, and duck meat to replenish qi and fatigue, nourish yin and blood,

Tonify kidney deficiency with scallops, winter bamboo shoots, ham, dried shrimps and other ingredients.

This soup has the effects of nourishing qi and blood, nourishing yin and nourishing the kidneys.

Suitable for anemia, recovery period after trauma surgery, dietary conditioning and thin people.

Healthy people eat it to strengthen their bodies, prevent diseases and prolong their lives.

History: Bear paws have a long history in my country as a top-quality food.

In the book "Mencius King Hui of Liang" written during the Spring and Autumn Period and the Warring States Period, it was recorded: "Fish is what I want; bear's paw is what I want too. You cannot have both. You will give up fish and take bear's paw." Later.

In the Qin, Han, Wei, Jin, Sui, Tang, Song, Yuan, Ming and Qing dynasties, it was eaten by the emperor and the princes.

No wonder "The prince of Chu and his merchants surrounded the king with palace armor, and the king died after eating bear's legs." Especially in the Song and Yuan dynasties, among the "eight treasures" were bear paws, leopard fetuses, orangutan lips, dragon liver, and phoenix marrow.

, carp tail, Suku cicada, etc. are juxtaposed and are delicacies on the palace table.

Since the Kangxi period of the Qing Dynasty, the famous "Man-Han Banquet" has included the dish "White Grilled Bear's Paw", which is delicious and fragrant, crispy and smooth, and as white as jade in color, and is appreciated by all eaters.

Nowadays, people use the four words "strange, fresh, clear and tonic" to describe the feast of "Four Treasures of Longjiang" (bear paw, flying dragon, rhinoceros nose and monkey head).

Foreign tourists take photos of almost every dish, and applaud while eating when they are happy.

Bear paws contain a lot of gum, so it is difficult to cook them in a short time.

For this reason, many chefs have lost their lives in history.

"Mao Zi" records: King Zhou of the world, "Xiong Qiu killed the cooks". This is an example.

"Zuo Zhuan" records: Duke Linggong of Jin once killed his butler because he was "too shy to be shy." This is another example.

"Historical Records" contains: Zhao Dun, a nobleman of the Jin Dynasty, "eats bears and ducks, but kills people." These are three examples.

It goes without saying that the ruling class is cruel, but it is also true that it is difficult to learn from someone's paws.

However, later on, chefs of all ages found many ways to cook bear paws in practice.

Wang Shizhen in the Kangxi period of the Qing Dynasty wrote a book called "Shi Xian Hong Mi" which contains a "method of eating bear paws": "For those with fur, dig the ground to make a pit, put half of it in lime, put your palm inside, add lime on top, and cool water.

Pour it in. After it has cooled, pick it up and the hair will come out easily. Soak it in rice for one or two days, then boil it in lard, remove the oil and eat it with pork.

"It can be seen from this that when this dish is made, it must be dehaired with lime, soaked in rice liquid, and steamed, so it must be crispy and delicious.