Yipin bean curd soup is a famous Sichuan Chinese dish, which belongs to Sichuan cuisine. It tastes delicious and its color is yellow and white. Pick up a piece, the skin is crisp and elastic. As soon as the lips and teeth bite open the pastry outside, the white and smooth tofu inside slips into the stomach with the sauce, and the mouth is salty and slightly spicy, slightly sweet and rich. The sauce is delicious!

Chinese name

Yipin tofu soup

major constituent

Chicken with tender tofu and green leafy vegetables

classify

Sichuan cuisine

taste

Xianxian

Special point

Fresh and tender, yellow and white in color.

Required ingredients

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Tender tofu (250g), green leafy vegetables (a little), chicken (60g), monosodium glutamate (a little), eggs (3), refined salt (a little), dictyophora indusiata (40g), pepper (a little) and chicken soup (1 bowl).

manufacturing method

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Pulverize bean curd into paste, and filtering with fine sieve; Beat the chicken into minced chicken with the back of a knife and add a little water to melt it. It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, attacked his father and made him the king of Huainan. He is a "good book" and versatile. He once called the alchemist Su Fei, Li Shang, Tian You and other "Bagong" to forge a panacea in Beishan (later Bagong Mountain) in order to live forever. Many years later, Dan didn't improve, but he improved. Later, people honored Liu An as "Tofu God".

Yipin tofu soup

Remove chicken tendons and incorporate tofu; Remove the protein from the eggs and stir. 2. Mix the above materials, add salt, monosodium glutamate and pepper, pour them into a basin, smooth them (first put some oil on the basin to prevent tofu from sticking to chopped chicken), decorate the surface with some colorful vegetarian materials (at your discretion), make some flowers, trees or other patterns, and then steam them in a cage for seven minutes before eating. 3. Add Dictyophora dictyophora and green leafy vegetables to the hot chicken soup and steam it.

History and culture

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It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, attacked his father and made him the king of Huainan. He is a "good book" and versatile. He once called the alchemist Su Fei, Li Shang, Tian You and other "Bagong" to forge a panacea in Beishan (later Bagong Mountain) in order to live forever. After many years, Dan did not refine it again, but accidentally made tofu. Later, people honored Liu An as "Tofu God".

It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, attacked his father and made him the king of Huainan. He is a "good book" and versatile. He once called the alchemist Su Fei, Li Shang, Tian You and other "Bagong" to forge a panacea in Beishan (later Bagong Mountain) in order to live forever. After many years, Dan did not refine it again, but accidentally made tofu. Later, people honored Liu An as "Tofu God". It is said that Liu An, the grandson of Liu Bang in the Han Dynasty, attacked his father and made him the king of Huainan. He is a "good book" and versatile. He once called the alchemist Su Fei, Li Shang, Tian You and other "Bagong" to forge a panacea in Beishan (later Bagong Mountain) in order to live forever. After many years, Dan did not refine it again, but accidentally made tofu. Later, people honored Liu An as "Tofu God".

Yipin broth cubilose

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Yipin clear soup bird's nest is a traditional name of Han nationality and belongs to Shandong cuisine. The bird's nest is smooth and soft, and the soup is fresh and pure, which is the first course of a senior banquet. Soak the bird's nest in cold water for 2 hours, then remove the fluff with tweezers, wash it with clear water, put it in water and cover it for about 30 minutes, then take it out and soak it in cold water for later use. Add 2000 grams of high-grade broth to a spoon and boil it, then put it in the bird's nest and boil it. Take it out and divide it into ten gold-plated soup cups. After the broth is seasoned and boiled, pour it into the 10 soup cup and cover it.

Chinese name

Yipin broth cubilose

Foreign name

not have

cook

: Shandong cuisine

taste

This tastes salty and fresh.

Gongyi

: cooking

brief introduction

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Cuisine and efficacy: Shandong cuisine anti-aging formula, nourishing yin formula, clearing heat and removing fire formula

Taste: original and salty.

Technology: boiling

raw material

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Bird's nest is also known as bird's nest, swallow root and swallow dish.

Classification of raw materials other

Prompt dry product 10- 15g for each use.

Introduction of raw materials

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The Bird's Nest is a nest made of saliva, feathers, etc. by Jin Siyan, an animal of Swift family, and many other swallows of the same kind. It looks like an ingot. The outer wall of the nest is made up of dense filaments, which are irregular prismatic protrusions, and the inner wall of the nest is woven into an irregular mesh by filaments, but the root of the nest bowl is solid, with a small drop angle at both ends, generally 6-7 cm in diameter and 3-4 cm in depth. Mainly produced in South China Sea Islands of China and Southeast Asian countries.

Making material

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Material: 50 grams of bird's nest.

Seasoning: salt 3g, vegetable oil 15g.

trait

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The bird's nest is smooth and soft, and the soup is fresh and pure, which is the first course of a senior banquet.

Dietary nutrition

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The Bird's Nest is a nest made of saliva, feathers, etc. by Jin Siyan, an animal of Swift family, and many other swallows of the same kind. It looks like an ingot. The outer wall of the nest is made up of dense filaments, which are irregular prismatic protrusions, and the inner wall of the nest is woven into an irregular mesh by filaments, but the root of the nest bowl is solid, with a small drop angle at both ends, generally 6-7 cm in diameter and 3-4 cm in depth. Mainly produced in South China Sea Islands of China and Southeast Asian countries. Bird's nest can be divided into three types due to different collection time. 1. Bai Yan: The first nest made in Jin Siyan for laying eggs and brooding was made entirely of saliva. White and transparent, with large wall thickness and high rising rate, it is the top grade of bird's nest, which was listed as a tribute in ancient times, so it is also called Gong Yan. Mao Yan: The second nest was made in Jin Siyan, because saliva was consumed so much that Jin Siyan had to use fluff and saliva to build a nest. There are more black hairs mixed in the nest wall, and the quality is inferior. 3. Blood Swallow: The third nest made by Jin Siyan. At this time, the saliva was almost exhausted, so we had to make a nest with small fish and seaweed that had just been eaten and had not been digested. The nest is mixed with bloodshot, and a small wall is thin and hairy, with the worst texture. Bird's Nest is nutritious, containing 50% protein, 30% sugar and some minerals. The prepared bird's nest can be steamed and made into soup, such as steamed bird's nest, clear soup bird's nest, rock sugar bird's nest, or pigeon eggs soup. Bird's nest is the top grade with large bowl wall, small roots and feet, few feathers, thick tendons and bright white color. The main component of bird's nest is a variety of high-grade protein necessary for human body, which contains nitrogen, dietary fiber, minerals, vitamins and unique epidermal growth factor, and has a good nourishing and health-care function.

Nutritional analysis

Bird's nest contains hormones and epidermal growth factors that promote cell division, which can promote cell regeneration, enhance immunity and increase the body's resistance to X-rays and other radiation injuries. The unique protein components and a large number of bioactive molecules in bird's nest contribute to the growth and development of human tissues, rehabilitation after illness, nourishing yin and moistening dryness, caring skin and beautifying, delaying aging, clearing away deficiency and heat, treating deficiency, and having a good curative effect on hemoptysis, prolonged hematemesis and fever due to yin deficiency.

Applicable people

Suitable for men, women and children. 1. Older people, people with weak constitution, postpartum or lactating women and women who love beauty are more suitable. 2. Children should be careful when eating; Deficiency of both lung and stomach, cold and dampness blocking phlegm, and mourning evil spirits are contraindicated.

manufacturing method

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1. Soak the dried bird's nest in cold water for 2 hours, then remove the fluff with tweezers, wash it with clear water, cover it with water and soak it for about 30 minutes, then take it out and soak it in cold water for later use.

2. Add 2000 grams of high-grade broth to a spoon and boil, then add bird's nest to boil, take it out and divide it into ten gold-plated soup cups. After the broth is seasoned and boiled, pour it into the 10 soup cup and cover it on the table.

nutritional ingredient

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vitality

protein

fat

carbohydrate

folic acid

dietary fibre

cholesterol

vitamin A

Vitamin b?

vitamin C

tocopherol

renieratene

riboflavin

Vitamin b 1

nicotinic acid

Calcium 0.66 mg

phosphorus (P)

Potassium 0.42 mg

Sodium 1 179.33 mg

iodine

Magnesium 0.06 mg

Iron 0.03 mg

Zinc 0.0 1 mg

Selenium 0.03 microgram

copper

Manganese 0.0 1 mg

Sanwen yipin baozi stuffed with juicy pork

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Sanwen Yipin Tangbao is a famous Han snack in Zhejiang Province, which belongs to Zhejiang cuisine. The characteristics of this soup bag are fresh and salty, slightly salmon-flavored and rich in thick soup.

Chinese name

Sanwen yipin baozi stuffed with juicy pork

major constituent

Norwegian salmon

taste

delicious

supplementary materials

Leek150g, jelly 50g, egg100g.

raw materials

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Norwegian salmon 1000g, flour 500g, leek 150g, frozen skin 50g, egg 100g, salt, monosodium glutamate, pepper and sugar. Carrots, vegetable juice, proper amount of work, plate decoration.

manufacturing process

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First, add 500g of refined flour into the dough, and then marinate the salmon with onion, ginger, seasoning essence and cooking wine for about 30 minutes. After 30 minutes, roast the salmon until golden brown, cut it into dices, add seasoning powder such as leek, salt, monosodium glutamate, sugar and pepper, and stir evenly to form glutinous rice balls. Divide the marinated dough into 60 portions.

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