One: Protecting the Country

Protecting the Country

Legend has it that at the end of the Southern Song Dynasty, the Yuan army swept southward from the north, and the last of the Song Dynasty's young emperors, the last of the Song Dynasty, was pursued by the Yuan army, and fled to Chiu Chau, where he was starving, and the attendant around him plucked some groundnuts' leaves from the ground and boiled them into a bowl of soup to help him relieve his hunger. Bing Zhao then gave this soup dish the name of "Protecting the Country", until today, "Protecting the Country" is still an essential dish to keep in the feasts in Chaozhou, only that in the process of making it, straw mushrooms, ham and soup were added, which made it much more delicious than the bowl of soup dish eaten by the emperor in those days. How many times more delicious than the bowl of soup the emperor ate back then.

Protector of the country's vegetable practice

Raw materials: fresh sweet potato leaves (amaranth, spinach, Tongcai, Junda leaves can be) 500 grams, 150 grams of wet straw mushrooms, 25 grams of ham slices, 150 grams of lard, 50 grams of chicken oil, salt, soda powder, monosodium glutamate, 700 grams of chicken broth, 30 grams of cornstarch, sesame oil, a small amount of.

Practice:

1, the sweet potato leaves to remove the tendons and wash, with 2500 grams of boiling water with baking soda (or a small amount of lye), under the sweet potato leaves scalded for two minutes to lift, water over four times, and then squeezed dry, remove the bitter water, with a horizontal knife to cut a few times to use.

2, straw mushrooms washed into the chicken oil, ham, chicken broth, refined salt 2.5 grams, steamed for twenty minutes out. Remove the ham, straw mushrooms and the original soup standby.

3, frying pan hot 75 grams of lard, sweet potato leaves slightly fried, into the straw mushrooms and the original juice, add 900 grams of chicken broth, 2.5 grams of refined salt, boil, thickening with wet cornstarch, add 75 grams of cooked lard, sesame oil 10 grams, eighty percent of the pouring into the bowl of soup, 20% of the pot to stay, and then add 200 grams of chicken broth and ham, drizzled in the vegetable broth on top of the soup can be.

Features

The color is as green as jade, the fragrance is beautiful, soft and smooth, it is the best Chaozhou soup dishes.

Two: Eight Treasures Vegetarian dish "Eight Treasures Vegetarian dish" is a representative dish of the Chaozhou vegetarian dishes, the dish has a long history, as far back as the Tang and Song dynasties, the Chaoshan area, there have been people cooking similar to the "Eight Treasures Vegetarian dish" a type of dishes. "Eight Treasures Vegetarian Dish" is made of delicate materials, mainly using eight kinds of plant materials such as lotus seed, shiitake mushroom, dried straw mushroom, asparagus, hairy vegetable, Chinese cabbage, rotting branch, chestnut, etc., which are carefully cooked by using soup, with tender and smooth texture and rich flavor. The name of the dish, "Eight Treasures", shows how much the people of Chaoshan love and cherish it.

Since "Eight Treasures Vegetarian Dish" is a famous dish of Teochew, there are many vivid legends about it in the Chaoshan area during its long evolution and development. One of the most famous, should be circulated in the Qing Dynasty Kangxi years of a legend. It is said that a chef's cookery competition was held at the Kaiyuan Temple in the city of Chaozhou at that time, in which all the participants were chefs who were in charge of the cookery of the temples in the area of Chaoshan. In the competition there will be cooking "eight treasures vegetarian dishes" this content. Nutritional knowledge of the public nutrition in the participation of many cooks, there is a YiXiBieFeng temple as the chef's cook is very clever, he understands "eight treasures vegetarian dishes" is a vegetarian dish, but vegetarian dishes must be meat to do, that is, these vegetarian raw materials, must be used to meat to braise and stew, vegetarian and meat combination, the flavor will be rich, otherwise it will be bland and tasteless. But this competition is a Buddhist temple within the competition, the competition is absolutely can not bring old hen, ribs, pork and other things into the temple. What to do? The cook thought long and hard, and finally came up with a good idea. On the day before the competition, he boiled a thick pot of soup with old hen, ribs and red meat in his own house, then put a clean towel into the pot to boil, and then dried the towel. On the second day of the competition, he put the towel on his shoulder and carried a bamboo basket with lotus seeds, mushrooms, asparagus, cabbage and other ingredients to the Kaiyuan Temple. The monk at the gate of the Kaiyuan Temple inspected the contents of his basket and let him in without finding any meat. Began cooking "eight treasures of vegetarian dishes," the dish, the cook put the shoulder towel into the pot to cook for a few moments, so that the towel in the meat flavor dissolved into the pot and then take out the towel. As a result, the cook won first place for this "Eight Treasures Vegetarian Dish". The key to cooking Teochew vegetarian dishes is the "Vegetarian Meat Do". From this legend, we can see that the people of Chaoshan have mastered the rules of cooking Teochew dishes very early in history.

Practice:

Main ingredient: 500 grams of cabbage gall bladder, 250 grams of pork belly, 25 grams of mushrooms, 15 grams of straw mushrooms, 5 grams of hairy vegetables, 75 grams of corn, 50 grams of bamboo shoots, 30 grams of bamboo roe, 30 grams of gluten, 750 grams of raw oil (100 grams). Ingredients: South milk juice, monosodium glutamate, refined salt, sesame oil, starch water, each appropriate amount. 1, the cabbage cleaned and cut into sections, with warm oil frying, drain the oil into the pot (the pot with a bamboo gabion bottom), mushrooms, straw mushrooms (remove the tip), hairy vegetables soaked and washed to be used. 2, will be corn, bamboo shoots, bamboo, gluten into the oil tripod frying after the fishing, one by one in the pot, and then mushrooms, straw mushrooms, hairy vegetables, also one by one into the pot, add the two soup, refined salt, South milk juice, gluten, and so on. Add two soups, salt, milk juice, belly meat (sliced open and fried) to cover the top, put into the steamer to stew for about 30 minutes, take out and remove the belly meat, and then all kinds of materials are separated one by one in the table bowl (hairy vegetables in the center), cabbage on top, and then into the steamer to steam hot. When serving, inverted over the bowl, the original juice under the tripod to boil, put into the flavor.