Xi Shi Tongue: In Xi Shi's hometown, there is a snack called Xi Shi Tongue. Hanging technique of pastry chef

Methods: firstly, glutinous rice flour was made into water mill powder, then glutinous rice flour was used as stuffing, and more than ten kinds of fruit materials such as jujube paste, walnut kernel, osmanthus fragrans and green plum were added.

Pressing in a tongue-shaped mold, boiling in soup or frying in oil. This kind of dim sum has its own characteristics.

The color is like the bright moon, sweet and refreshing. This meal, as well as seafood, shellfish, tooth clams or

The soup made by clam has also been given the reputation of "Xishi Tongue" by quilt, which is said to belong to the Tang Dynasty.

When Xuanzong traveled east to Laoshan Mountain, the chef cooked this soup for him, and Xuanzong repeatedly exclaimed after eating it. It can be seen that this kind of Caicai cuisine resonates with the soul. This soup is very greasy.

Slippery, smooth and delicious, it is known as "the freshest in the world".

Zhaoxi poetry club

cook

Fujian gourmet

raw material

350g of pure tongue (clam), water-soaked mushroom 10, pure winter bamboo shoots 1 5g, 20g of mustard petiole, 50g of Shaoxing wine and white soy sauce1teaspoon, and proper amount of sesame oil, corn flour and sugar.

working methods

① Remove the skirt from the tongue of the stone, cut it into two connected sectors, and wash it. The petiole of mustard is cut into rhombic blocks with a side length of 2 cm, each mushroom is cut into 3 pieces, and the winter bamboo shoots are cut into thin slices with a width of 2 cm 1.5 cm. Mix white soy sauce, monosodium glutamate, sugar, Shaoxing wine, sesame oil, soup and wet starch into a marinade. (2) Blanch the sliced meat of Xi Shi tongue in boiling water, scoop it up and drain it. Heat a wok, add oil to heat it, add the petioles of mustard, mushrooms and winter bamboo shoots, stir fry, then pour the marinade and bring to a boil to thicken. When the juice is sticky, add the sliced meat of Xishi Tongue and stir-fry a few times quickly.

Xi Shi Shi tongue

Seasoning:

Clean tongue meat (clam) 300g, coriander 1 5g, leek 5g, 2 cups of soup, cooking wine1teaspoon, and proper amount of chicken oil.

Exercise:

① Wash coriander and shallot and cut into powder. Stone-washing tongue. Boil it in boiling water, remove it, drain it and put it on a plate.

(2) Add soup, salt, monosodium glutamate and cooking wine to the pot, boil, skim off the floating foam, pour into the soup bowl, sprinkle with coriander and chives, and pour with chicken oil.

(3) In order to keep the tip of the stone tender and smooth, it should be poured into the soup after serving. If you get burned for a long time, you will get old.