Farewell My Concubine is a famous traditional dish in Shandong cuisine. According to legend, when Chu and Han fought, the overlord of Chu fell into a tight encirclement and was very pessimistic about the overall situation of current affairs and depressed. To this end, his favorite concubine Yu Ji specially chose turtle and hen to stew into a dish for him to drink. Since then, this dish has spread to the people and has been continuously improved by chefs, becoming a famous dish in Shandong cuisine. Due to the different dietary customs and cooking methods of Farewell My Concubine, Mr. Wang Huo ate different styles of Farewell My Concubine dishes in different places.
Turtle and chicken are very nutritious. When they are combined into a dish, the name of the dish is not only interesting and intriguing, but also plays a complementary role in nutrition. The dish has the effects of nourishing yin and tonifying kidney, nourishing tendons and promoting blood circulation, and strengthening body constitution.
Below, the author will introduce three kinds of "Farewell My Concubine" recipes I cooked for everyone, for researchers and gourmets to taste.
1. In Weishan, Xuzhou and other places at the junction of Sulu and Shandong, the dish "Farewell My Concubine" is made by steaming. The shape of the dish contains the meaning of "Farewell My Concubine", which is not only beautiful and generous, but also unique.
Food ingredients
Live soft-shelled turtle 1 piece (about 650g), fat hen 1 piece (about1.250g), a little salt, monosodium glutamate, cooking wine, honey, ginger slices, onion slices, clear soup and yellow cake, pepper, wet powder juice, sesame oil and garlic. Consumption is about 100g.
Food practices
65438+
2. After the fat hen is slaughtered, clean it, put its wings into the slaughter mouth respectively, pull out the wing tips from the chicken mouth to both sides in the shape of "spitting whiskers", then insert its claws into the chicken abdomen, drain the surface moisture, evenly coat the honey on the chicken, put it in a hot oil pan and fry it until the color is golden, then take it out and drain the oil; Yellow cakes and red cakes are carved into swords and halberds respectively;
3. Put the soft-shelled turtle and fat hen into a big soup bowl, add the clear soup of refined salt, cooking wine, monosodium glutamate and pepper, then add the fried ginger slices and onion segments, steam them in a cage for about 2 hours until the chicken and soft-shelled turtle are crisp and rotten, take them out, gently pick them up and put them in a long plate, and then put the yellow sword carved from yellow cake on the soft-shelled turtle cover, which is red.
4? Pour the steamed juice into the pot to boil, add the wet powder juice to make a second-rate sauce, pour the sesame oil out of the pot, pour it on the turtle and fat hen, and finally sprinkle with garlic sprouts and coriander powder.
Second, among the Confucian dishes that occupy an important position in Shandong cuisine, Farewell My Concubine pays more attention to taste than shape. Cut the turtle and chicken into strips and cook them with elbows. The finished dish has the characteristics of ruddy and bright color, crisp and tender meat, fresh and mellow flavor, and is one of the major dishes at the Confucius Banquet.
Food ingredients
Live turtle 1 piece (about 750g), fat hen 1 piece (about 1 250g), pork elbow1piece (about 50g), ginger slices, onion slices, refined salt, monosodium glutamate, cooking wine and refined oil.
Food practices
1. Slaughter the live soft-shelled turtle, drain the blood, put it in a boiling water pot for about 3 minutes, take it out and put it in a clear water basin, scrape off the black film on the surface and the white film on the abdomen, and then cut off the soft-shelled turtle shell along the serrated edge with a knife? Raise it, take out the internal organs, clean the turtle, cut it into strips, and then soak it in a boiling water pot;
2. Clean the slaughtered fat hen, chop off its head and claws for other purposes, cut the chicken into strips, put it in a pot, add ginger slices, onion slices, cooking wine and soy sauce, mix well, marinate for a while, then put it in a hot oil pot and fry it until the color is golden yellow, then take it out and drain it; Clean elbow, cutting into block, and soaking in boiling water pot;
3. Put the wok on a high fire, add a proper amount of refined oil to heat it, and add ginger slices, onion slices, pepper and aniseed. Stir-fry until fragrant, then add turtle pieces, chicken pieces and elbow pieces and stir-fry for a while, then cook cooking wine, add fresh soup, adjust the taste with refined salt, monosodium glutamate and pepper, remove the floating foam after boiling, and stew for about 650 minutes.
4? Pour the soup into the wok, boil it, pour in the sesame oil, push it evenly, and pour it on the turtle, chicken strips and elbows in the pot.
Thirdly, it is said that "Farewell My Concubine" was a famous dish in Yutai County, Shandong Province. Folk songs of "Farewell My Concubine Chicken, Shrimp Climbing, Fried Carp Lake with Sugar, and Pine Flower" are circulating, indicating that local people have already listed "Farewell My Concubine" as the first of the four famous local dishes. The "Farewell My Concubine" in this area is cooked by stewing, and the dishes have the characteristics of delicious soup, tender meat and delicious taste.
Food ingredients
Live soft-shelled turtle 1 piece (about 500g), fat hen 1 piece (about1250g), ginger slices, onion, refined salt, monosodium glutamate, cooking wine, fresh soup and sesame oil, a little pepper and coriander leaves.
Food practices
65438+
2. After the fat hen is slaughtered, clean it, put its wings in the slaughter mouth respectively, pull the wing tips out of the mouth to both sides, and then insert the claws into the chicken's abdomen. Then put it into a boiling water pot to boil, put it into the pot together with the cleaned soft-shelled turtle, add fresh soup, add ginger slices, onion and cooking wine, skim the floating foam after boiling, pour in sesame oil, and stew with refined salt until it is 90% mature.
3. Fish the stewed fat hen and soft-shelled turtle into a big soup basin, and their heads are "eye to eye". Finally, add the filtered raw juice stew, sprinkle with pepper and coriander and serve.