Stir fried turnip with Daphne genkwa(yuan bao bai ye )

How to fry the shutters with Daphne genkwa

The raw materials used to make the popsicle of Daphne genkwa are as follows:

250 grams of beef louver, 3 grams of refined salt, 75 grams of coriander, 5 grams of vinegar, 10 grams of green onion, 40 grams of clear soup, 5 grams of ginger, 25 grams of cooked chicken oil, 2 grams of pepper, 15 grams of sesame oil.

The procedure of making the popsicle is as follows:

1. After cleaning the blinds, put them into the pot with cold water, cook for 3 hours, when 70% rotten, leave the fire to cool. 2. Lay the blinds on the cutting board, remove the black outer layer, cut them into 5cm long and 1.3cm wide pieces, and cook for another minute. Wash coriander and cut it into 3cm long pieces. 　　

3. Pour the cooked chicken oil into the frying pan, heat it with high heat, add in the chopped green onion and ginger, and stir fry it in the louver quickly. Then add the clear soup, refined salt, pepper, vinegar and coriander, turn it over a few times, and drizzle with sesame oil.

Characteristics of Daphne genkwa L

This dish is crisp, tender and fresh, with coriander flavor. It's refreshing and not greasy. It has no juice and no sauce. It's appetizing.

Note: when making popsicle with Daphne genkwa:

It is best to cut the fresh coriander into three branches. Boil the Venetian pieces until they are seven years old, put them in clean water, bring them to a boil, mix them with alkali and rinse them clean. The amount of alkali is 1000g and 20g respectively. The purpose of adding alkali is to make the louver more white and clean, the fiber body lax, and the cooking is easy to taste. This dish requires quick frying, no soup, all kinds of seasonings can be put into the bowl, together with the pot, then into the coriander.

Stir fried turnip with Daphne genkwa

It's a delicious food. It uses Daphne genkwa and Venetian as raw materials and oil and salt as seasonings. The dish is made by pouring the ingredients into the pot and stir frying.

Introduction to dishes

Name of recipe: fried brocade with Daphne genkwa

Cuisine: Beijing cuisine

Type: local characteristics

Basic features: this dish is crisp, tender and fresh, coriander flavor type, refreshing and not greasy, no juice, no euryale, attractive appetite.

practice

Food preparation

Raw materials: 250g beef louver, 80g coriander section

Seasoning: vinegar 5 grams, soup 45 grams, cooked chicken oil 30 grams, salt, pepper, sesame oil, onion, ginger each a little.

Method:

1. Clean the beef blinds, cut them into small pieces, blanch them and take them out for use.

Heat the cooked chicken oil in 2 pots, add the chopped green onion and ginger, stir fry for 2 minutes, add the soup, vinegar, salt, pepper and coriander, and then pour the sesame oil.

be careful:

1. Cut the fresh coriander with the trigeminal stem, the taste is the best.

2. Boil the Venetian pieces until they are seven years old, put them in clean water, bring them to a boil, mix them with alkali and rinse them. The amount of alkali is 1000g and 20g respectively. The purpose of adding alkali is to make the louver more white and clean, the fiber body lax, and the cooking is easy to taste.

This dish requires quick frying, no soup, you can put all kinds of seasonings into the bowl, together with the pot, then into the coriander.

Flavor characteristics

Beijing hongbinlou is the most famous cuisine. It was founded in the third year of Xianfeng in Qing Dynasty and has a history of more than 130 years. It was originally located in Tianjin. It was moved to qianmenwai, Beijing in 1995 and to the current site of Xi Chang'an Street in 1963. It is a large Muslim restaurant in Beijing.

Coriander, or Daphne genkwa, has been around since ancient times. Tu bensu, a man of the Ming Dynasty, praised in yecaijian: "you can bring Yuancai with you. It stinks like a meat dish. It's crisper than woad moss. The meat eater is happy, the Huo eater is harmonious, but my Buddha is sincere. It may be said that there is another way to develop canals in the western regions, which makes me stop eating and wonder. " It is rich in vitamins, decanal, nonanal, linalool and other components. Cui Yuxi of the Sui Dynasty pointed out in the book of food that it could "regulate food and lower Qi". Later, it was recorded in the medical books. It was thought that it was "sweating through the rash, eliminating food and Qi". It was commonly used in the folk to treat acne and rash. "Yilin zuanyao" said: "coriander, liver, lung, Sheng San, everything, published as onion, but specializing in Qi." In addition, coriander can also be beauty. "Compendium of Materia Medica" contains: "sunspot on the surface, coriander decoction, wash it every day." The louver is the wrinkled part of the inner wall of the tripe. It is a special muscle fiber, crisp and tender in texture, with a special flavor, which is easy to digest.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yuan Bao Bai Ye