"Farewell my concubine" is a Lu cuisine in the prestigious traditional dishes. According to legend, during the Chu-Han conflict, the king of Chu was caught in a siege and was very pessimistic and depressed about the current situation. For this reason, his favorite concubine Yu Ji specially chose turtle and hen **** stewed into a dish for him to drink wine to ease his sorrows. Later, this dish spread to the people, and by successive generations of chefs continue to improve, became a famous dish in the Lu cuisine. Due to the different food customs in different parts of the world, the cooking methods of "Farewell My Concubine" are also various, so Mr. Wang Huo ate different shapes of "Farewell My Concubine" dishes in different places.
Turtle and chicken are very nutritious, the two with the dish, not only the name of the dish is interesting, intriguing, but also play a complementary role in nutrition. The dish has the effect of nourishing yin and tonifying the kidney, nourishing tendons and blood, and strengthening the body.
The following, the author will cook their own three "Farewell my concubine" system introduced to you for researchers and gourmet evaluation.
One, in the junction of Suzhou and Lu Weishan, Xuzhou and other places, "Farewell My Concubine" this dish is made using the method of steaming. The shape of the dish is "Farewell My Concubine", not only beautiful and generous, but also unique.
≮Raw materials ≯
Live turtle 1 (about 650 grams), fat tender hen 1 (about 1250 grams), refined salt, monosodium glutamate, cooking wine, honey, ginger, scallion, broth, yellow red cake, each appropriate amount of pepper, wet powder juice, sesame oil, garlic cloves, coriander section of the small amount of refined oil 1000 grams? About 100 grams consumed.
≮Gourmet practice ≯
1, the live turtle belly up on the chopping board, when its head stretches out, chopped off the head of the fish with a knife, and pouring lift the turtle to drain the blood, and then put into a pot of boiling water for about 3 minutes to remove, and then into a basin of clean water, scrape the surface of the black membrane and the abdomen of the white membrane with a knife, uncovered the lid of the turtle, take out the innards, washed sopped up the water and the lid of the turtle reset;
2, Fat hen slaughtered and clean, respectively, the wings through the slaughter mouth, from the chicken mouth to both sides of the wing tip, was "spit whiskers", and then claws into the chicken abdomen, sop up surface moisture, to the chicken body smeared with honey, and then into the hot oil pan frying until the color is golden, fish out of the oil; yellow cake, red cake were carved into the sword and the halberd;
3, the turtle and the fat hen slaughtered, and then cleaned. The turtle and fat hen into a large soup bowl, mixed with refined salt, cooking wine, monosodium glutamate and pepper seasoned broth, and then into the fried ginger, scallion segments, on the cage with a high-fire steaming for about 2 hours until the chicken, turtle meat crispy removed, the turtle and chicken gently fished out on a long plate, and then will be engraved with the yellow cake, "yellow sword" on the turtle cover, the red cake engraved into a sword and halberd. turtle cover, red cake carved into the "red halberd" on the back of the chicken;
4? Steam juice decanted into the pot, after boiling, hooked into the wet powder juice into two streams of thickening, dripping into the sesame oil, push the pot, pouring in the turtle, the fat hen on the last sprinkled with garlic cloves and parsley, that is, into.
Two, in the Lu cuisine in an important position in the Kongfu cuisine, "Farewell My Concubine" the cooking of this dish is heavy flavor and not heavy shape, turtle and chicken are cut into strips, and then add the elbow roasted and become. The dish has the characteristics of red color and glossy, crispy and tender meat, fresh flavor and mellow taste, which is one of the big dishes in the feast of Confucius House.
≮Raw material≯
Live turtle 1 (about 750 grams), fat tender hen 1 (about 1250 grams), pork elbow 1 (about 500 grams), ginger, green onion, refined salt, monosodium glutamate, cooking wine, refined oil, each moderate amount of soy sauce, pepper, seasonings, pepper powder, each a little bit.
≮Gourmet practice ≯
1, live turtle slaughtered blood, into the pot of boiling water to cook for about 3 minutes fished out, put into a basin of clear water, scrape off the surface of the black membrane and the abdomen of the white membrane, and then use a knife along the turtle shell serrated edge of the turtle shell cut off the shell? Stay , remove the viscera, wash the turtle meat into strips, and then into the pot of boiling water to blanch a water;
2, fat hen slaughtered and clean, chopped off the head and claws for other purposes, chicken chopped into strips, Na pot, add ginger, scallion, cooking wine and soy sauce, marinate for a few moments, and then put into the hot oil pan fried to the color of the golden red, fish out of the draining oil; elbow clean, chopped into pieces, and blanch into the pot of boiling water to blanch a water;
3, frying pan on high heat, into the appropriate amount of refined oil is hot, into the ginger, shallots, peppercorns, dashi and other fried incense, and then into the snapper block, chicken and elbow block stir-fry for a while, and then cook into the wine, mixed into the broth, with refined salt, monosodium glutamate, pepper, seasoned, after the boil to beat off the floating foam, and changed to a slight fire stew for about 1 hour, until the meat crispy and rotten away from the bone off the fire, the snapper meat in the middle of the plate, covered with the elimination of the poisonous
Three, it is said that in the Qing Dynasty Tongzhi years, "Farewell My Concubine" is a famous dish in Yutai County, Shandong Province. Here folk rumors circulate "the king chicken, climbing pole shrimp, sugar carps Lake Songhua" ballad, it can be seen that the local people have long been "Farewell to the King" as the first of the local four famous dishes. The place on the "Farewell My Concubine" is the use of stewing method into the dish, the dish has a soup milky, soft meat, flavorful characteristics.
≮Raw material≯
Live turtle 1 (about 500 grams), fat tender hen 1 (about 1250 grams), ginger, green onion, salt, monosodium glutamate, cooking wine, fresh soup, sesame oil, pepper, coriander leaves, each a little.
≮Gourmet practice ≯
1, live turtle slaughtered after the blood, put into the boiling water pot to cook a little fished out, scrape the surface of the black membrane and the abdomen of the white membrane, wash with water, and then put the turtle belly down into a pot of boiling water scalding for about 5 minutes, take out the center of the anus of the turtle towards the head of the direction of the dissection, pulling out the innards, the intestines to treat the clean, cut into 3-centimeter-long segments, and other edible viscera! also clean, and then stuffed into the turtle abdomen;
2, fat hen slaughtered and clean, wings were worn into the slaughter mouth, from the mouth to the sides of the wing tips, and then claws inserted into the chicken abdomen, and then into the pot of boiling water to blanch a water, and the treatment of clean turtle together in a pot, mixed with fresh broth, into the ginger, scallion, cooking wine, after boiling skimmed foam, dripping into the sesame oil, stewed over a low fire to nine mature, with refined salt, monosodium glutamate seasoning, continue to stew until the fat hen and turtle flesh and bone separation, away from the fire;
3, the stewed fat hen and turtle into a large soup pot, both the head was "looking at" shape, and finally mixed into the original juice has been filtered stew, sprinkled with pepper and cilantro, that is to become.