West Lake Yolanda Gourmet Raiders West Lake water shield
Water shield is a perennial aquatic plant. The leaves are oval and dark green, and there are colloidal transparent substances on the tender stems and leaves. The edible part is a new leaf that has not yet been unfolded after sinking into the water. It is rich in protein, vitamins and trace iron, and has high nutritional value. The soup or soup made by water shield is particularly delicious and is listed as a famous dish in Hangzhou. The leaves of the West Lake water shield are oval and dark green, and there are colloidal transparent substances on the back of the tender stems and leaves. In history, "three pools printing the moon" is the most famous water shield. Fresh water shield can be mixed with white sugar; The "West Lake Shepherd Soup" is one of the famous dishes in Hangzhou.
Product history: Hangzhou traditional famous products, produced in fresh water lakes such as West Lake, also known as horseshoe grass and water lotus leaf. Grass was recorded as "Soup Sea Perch" in Jin Dynasty. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he ate thick soup every time he went to Hangzhou, and sent people back to the court to eat regularly. It is tender and creamy, used as a spoon, and has a strong fragrance, so it is regarded as a precious food at a banquet.
Product story: There is a story about the origin of "West Lake water shield". According to the Biography of Hans Zhang in the Book of Jin, when Hans Zhang was an official in Luoyang in the Jin Dynasty, "because of the autumn wind, he thought of Wuzhong Jiutang Bass, saying,' Life is expensive, and it is not famous to hold an official for thousands of miles.' I drive home. "Hans Zhang resigned and returned to his hometown because he thought of the food in his hometown. Later, this story formed the idiom allusion of "thinking about the past and thinking about the future".
Double happiness
This kind of cake is a traditional variety of Hangzhou Zhiweiguan. Therefore, the double-offering means auspicious celebration, and it is named Happy Double.
Raw material formula:
White flour 2 kg pork suet 250 g adzuki bean 500 g cooked walnut kernel 250 g candied dates 175 g cooked pine nuts 125 g raisins 150 g prunes 125 g preserved kumquat 125 g bergamot radish.
Production method:
1. Chop the suet, pat the film and dice it, and mix well with 50g of white sugar to form the suet.
2. Remove the silt and impurities from adzuki beans, wash them, put them in a pot, add 1.5 liters of clear water, boil them over high heat, and then turn to low heat.
3 hours (until it boils). Take out the pot and put it into the peach snail, then connect it to the big basin, wipe the red beans by hand and prepare 2.5 liters of cold water. While kneading, pour it into the roller to make the bean paste flow out of the bean skin (until the bean skin is wiped off in the roller). 15min Clean the bean paste in the basin, drain it, pour it into a cloth bag and wring it out.
3. Put the wok on medium fire, put 1 00g of cooked lard and1kg of white sugar into the wok, slide them out continuously with a frying spoon, so that the sugar oil is fully dissolved, then add the bean paste, stir-fry continuously, and make the water volatilize. When the straight bean paste turns brown, it becomes refined fine sand (about1.5kg).
4. Cut candied dates, red melons, walnuts, preserved kumquat, bergamot radish and green plums into 3 mm square dices, add pine nuts, raisins, sugar (250g) and osmanthus flowers and mix well to make eight kinds of fruit materials.
5. Add 1 liter of water to the noodles (the water temperature is 50℃ in winter, 40℃ in spring and autumn, and 20℃ in summer) and mix well. Take out a proper amount of wet flour, put it into the same amount of fermented flour, add baking soda (dissolved in a little water), mix well and knead it thoroughly to make fermented flour, divide it into 50 doses, roll it into skins with a rolling pin one by one with a diameter of 6 cm, and wrap it with fine sand, sugar plate oil and sugar eight fruits. Pinch it up, put it into a mold with a length of 8 cm, a width of 5 cm and a thickness of 4 cm, and press it into a happy double oil green body.
6. Spread the wet drawer cloth in the cage, put the happy twins in the cage (4 in each cage) and steam for about 5 minutes.
Product features: the skin is thin and soft, and the filling is oily. You can eat it while it is hot or steam it again.
Chestnut mushroom
"Chestnut Mushroom" combines the millet of "king of dried fruits" with the best mushrooms in "mountain delicacies". Chestnut fruit is powdery and waxy, mushroom meat is tender and smooth, and it is a green vegetable with two flavors. It is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.
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2. Heat the pot with high fire, burn vegetable oil to 60% heat, pour in chestnut meat and mushrooms, add150g soy sauce, white sugar and clear water to boil, add monosodium glutamate, thicken with wet starch, decorate with fried vegetables, pour in sesame oil, and serve with mushrooms facing upward.
Stew the chestnuts until they are ripe, and the mushrooms are delicious. Dilute and thicken chestnuts with wet starch, which can make the juice bright.
Steamed grass carp in vinegar sauce
West Lake vinegar fish, also known as "uncle's sister-in-law's heirloom", is said to have been made by sister-in-law for her brother-in-law in ancient times. To choose grass carp with moderate posture, it is best to blanch in clear water first and master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored. (Hangzhou)
raw-food material
1 live grass carp weighs 6o0g, 4 onions and 5 slices of ginger.
Food practices
1. First, deal with live grass carp. Scrape the scales, clean them, cut them open from the back of the fish and take out the internal organs. Fish heads should also be spread apart, just like conjoined fish with abdomen connected. Make a few cuts on the fish with a knife. This knife method is called "cutting peony slices", which is easy to taste when burned.
2. Heat a wok over medium heat, add 50g (1 2) oil, add onion and ginger, stir fry, add 1 5g (3/2) yellow wine, add water (enough to submerge the fish), and then add 3g (6/2) soy sauce and 5g (12).
3. Take out 1 00g (2g) boiled fish soup, add 1 0g (2g) soy sauce, 50g (12g) white sugar, 50g (12g) rice vinegar and a little salt, and add 30g (6g) after boiling.
Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, which has the effects of anti-aging and beauty beauty if eaten regularly, and also has certain preventive and therapeutic effects on tumors. It also has the effects of warming stomach, calming liver, expelling pathogenic wind, relieving arthralgia, stopping malaria, promoting bowel movement and improving eyesight, and is mainly used for treating fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache and chronic malaria. Ginger: Ginger has the functions of detoxification and sterilization, so we usually put some Jiang Mo and ginger juice when eating preserved eggs, fish and crabs. The gingerol in ginger can resist aging, and the elderly often eat ginger to get rid of "senile spots". Ginger extract can stimulate gastric mucosa, cause reflex excitement of vascular motor center and sympathetic nerve, promote blood circulation, strengthen stomach function, and achieve the functions of strengthening stomach, relieving pain, sweating and relieving fever. The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; The mixture of gingerol and gingerol separated from ginger has obvious antiemetic effect. Ginger extract has obvious effects of inhibiting dermatophytes and killing trichomonads, and can be used to treat various carbuncle, swelling and sores. Ginger can also inhibit the activity of cancer cells and reduce the toxic effect of cancer.