Li Hongzhang's hodgepodge(li hong zhang za hui )

Li Hongzhang's mixed recipe:

Raw materials for Li Hongzhang's stew:

Proper amount of chicken, sea cucumber, cooked white chicken, fish, cooked ham, oily fish maw, squid, watery beancurd, scallop, mushroom and yulanpian.

The process of Li Hongzhang's stew:

1. Sliced sea cucumber, fish maw, squid, yulanpian, Yuzhu and cooked ham;

2. Pork tripe, chicken, scallops with scallion, ginger slices, Shaojiu steamed thoroughly, sliced;

3. Shred cooked white chicken and ham;

4. Fish meat is made into antler and flavored, then pasted with dried Beth and steamed;

5. Put scallop balls, various raw materials and seasonings into chicken soup to stew for taste, steam in a bowl for 5 minutes, drain out the original soup, thicken it and pour it on the chowder.

Li Hongzhang's hodgepodge

Li Hongzhang assorted dish (English Name: Li Hongzhang assorted dish), also known as Li Hongzhang assorted dish, is a traditional famous dish, belonging to Hefei cuisine. It was founded in 1896, and is said to be related to Li Hongzhang, a famous official in the late Qing Dynasty.

Li Hongzhang's chowder is made of chicken, sea cucumber, fish maw and squid. This dish is made of a variety of raw materials, so it has many flavors, mellow but not greasy, salty and delicious.

In September 2018, it was rated as one of the top ten classic dishes in Anhui Province.

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History of dishes

In 1896, when Li Hongzhang visited the United States, he entertained guests at the embassy. Because of the delicious Chinese food, the guests were still waiting for several hours. At this time, the main course has been used up, so the chef has to mix the leftover ingredients to make a dish. After the guests tasted it, they cheered and asked the name of the dish. Li Hongzhang replied, "delicious, eat more!" Unexpectedly, the pronunciation of "yuyuduochi" is similar to English chowder. Later, this dish was named "Li Hongzhang chowder".

As a matter of fact, Li Hongzhang's stew is very particular and needs to do "preliminary work" in advance. For example, chicken, eggs, ham, gluten, letinous edodes, mountain bamboo shoots, sea cucumber and other bottom, burn with sesame oil, then put into pottery pot, and add seasoning such as Baijiu and soy sauce. Put it on the carbon base and burn it slowly until the oil is cooked and cooked.

After more than 100 years of improvement, the materials of Li Hongzhang's hodgepodge are increasingly rich, and the method is more complicated than the original. Chefs have improved the traditional "hodgepodge" production process, using water-soluble shark fin, water-soluble sea cucumber, water-soluble squid, oil-soluble fish maw and scallops, cooked white chicken, cooked pork maw, cooked ham, fish meat, fresh mushrooms, tender bamboo shoots, water-soluble bamboo beancurd, pigeon eggs, and adding scallion, ginger slices, Shaojiu, refined salt, monosodium glutamate, chicken powder, white pepper, sugar, egg white, wet raw powder, cooked pork Chicken soup, cooked chicken oil as raw materials, the new "hodgepodge", salty and delicious, mellow not greasy.

Ingredients needed

Main ingredients:

100g chicken, 50g sea cucumber, 50g cooked white chicken, 50g ham, 50g fish maw, 50g squid, 50g Yuzhu, 50g egg yolk cake, 12 pigeon eggs, 100g fish meat, 100g yulanpian, 30g shiitake, 100g pork maw and 10 scallops.

mixed ingredients:

One spinach stalk and one salted duck egg yolk.

Seasoning:

25g Congjie, 25g ginger slices, 25g refined salt, 25g Shaojiu, 250g chicken soup and 60g cooked lard.

Production method

1. Cut sea cucumber, fish maw, yulanpian, Yuzhu, cooked pork maw, ham and chicken into 5cm long and 1cm wide slices. 10 grams of cooked chicken and 10 grams of ham, cut into shreds and set aside. Cook pigeon eggs in cold water and shell them.

2. Put all kinds of sliced slices, pigeon eggs, mushrooms, scallion and ginger slices into the pot, pour into chicken soup, add seasonings, stew and taste, and then remove the scallion and ginger.

3. Take a large bowl, pick out the mushrooms from the various raw materials, put them face down at the bottom of the bowl, spread the other raw materials according to the design and color, put them into the bowl in order, pour the various broken materials into the original soup, steam for 10 minutes and take them out. Decant the original soup in the pot, then turn the bowl into a large soup plate, surrounded by pigeon eggs. Cross the shredded ham and cooked chicken around the mushrooms.

4. Bring the soup to a boil over high heat, thicken it with rice soup, pour in the cooked lard, and pour over the chowder.

5. Finally, top the mushroom with the salted duck egg yolk, and insert the spinach stalk upside down.

Characteristics of dishes

Mixed essence is the highlight of Li Hongzhang's chowder. It is delicious, fresh and not fishy, mellow and tasty, salty and delicious. It has the functions of tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

nutritive value

chicken

Chicken meat is tender, delicious, nutrition is easy to be absorbed by the human body, has the function of enhancing physical strength and strengthening the body.

It is a kind of food with high protein and low fat. Amino acid content is also very rich, which can make up for the shortage of beef and pork. At the same time, vitamin a content in meat, also calculate more. In addition, it contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure.

sea cucumber

Sea cucumber, also known as sea cucumber, sea man, native meat, sea rat, sea melon skin, is a kind of rare marine animals, named for its tonic effect similar to ginseng. The meat is tender and nutritious.

History and culture

In 1896, Li Hongzhang was ordered to attend the coronation ceremony of emperor Nicholas II in Russia and visit Europe and America. After eating western food for more than two months on the way, I lost my appetite, so as soon as I arrived in the United States, I asked the chef of the embassy to entertain American guests with Chinese Hui cuisine. Chinese food is so popular that foreigners refuse to take part even for a few hours. At this time, the manager told him: "Mr. middle hall, the dishes have been finished. What should I do?" Li Hongzhang thought a little and said, "mix the leftovers and heat them together, and serve them in a large basin.". After a while, the steaming dish was brought to the table. After tasting it, foreigners cheered and asked the name of the dish. Li Hongzhang couldn't answer for a moment. He just said, "delicious and eat more!" unexpectedly, the pronunciation of "delicious and eat more" was similar to English hotchpotch. Later, the dish was named "Li Hongzhang's hotchpotch".

Another way of saying is that Li ordered the chef to add the dish, but the main dish was finished, so the chef had to mix the leftover seafood and other ingredients into the pot and cook them. The foreign guests were full of praise after tasting them, and asked for the name of the dish. Li used the words of Hefei: "miscellany". Since then, the "hodgepodge" has spread in the United States, and Hefei city and countryside have imitated it, so it has become a famous dish.

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Chinese PinYin : Li Hong Zhang Za Hui