Shaowusi(shao wu si )

Method of burning five wires:

Raw materials used for burning five silks:

50g shredded chicken, 50g shredded pork, 50g shredded sea cucumber, 50g shredded cake and 45g shredded blood belly. Egg white 30g, Yulan slice 25g, ham 25g, pork loin 35g. Starch 50g, refined salt 5g, peanut oil 50g, onion 15g, ginger 10g, Shaojiu 15g, soy sauce 10g, clear soup 100g, sesame oil 10g.

The production steps of Shaowu silk are as follows:

Chicken, pork with egg white, wet starch, salt grasp mix sizing. Sea cucumber silk, cake silk, fish maw silk with boiling water, take out and drain in water. Put the pork loin into the colander, drain it with boiling water, put it into 80% heat (about 200 ℃) oil pan, and rinse the oil. Add peanut oil into the frying pan and heat it to 50% heat (about 125 ℃). Stir fry shredded chicken and pork in the pan and remove. Leave oil in the bottom of the frying pan, stir fry with scallion and ginger, cook Shaojiu, add sea cucumber, fish maw, yulanpian, chicken and waist. Add shredded cake, soy sauce, refined salt and clear soup. After boiling, skim the foam, thicken with wet starch, drizzle with sesame oil, put them in a soup bowl, remove shredded ham and put them in a soup bowl.

Shaowusi

Shaowusi is a famous traditional local dish in Shandong Province, which belongs to Shandong cuisine. The main ingredients are shredded chicken, pork and sea cucumber. This dish is thick and juicy with harmonious color and rich nutrition. The dish is made by pouring the ingredients into the pot and stir frying.

Raw materials

50g shredded chicken, 50g shredded pork, 50g shredded sea cucumber, 50g shredded cake and 45g shredded blood belly. Egg white 30g, Yulan slice 25g, ham 25g, pork loin 35g. Starch 50g, refined salt 5g, peanut oil 50g, onion 15g, ginger 10g, Shaojiu 15g, soy sauce 10g, clear soup 100g, sesame oil 10g.

Production process

Chicken, pork with egg white, wet starch, salt grasp mix sizing. Sea cucumber silk, cake silk, fish maw silk with boiling water, take out and drain in water. Put the pork loin into the colander, drain it with boiling water, put it into 80% heat (about 200 ℃) oil pan, and rinse the oil. Add peanut oil into the frying pan and heat it to 50% heat (about 125 ℃). Stir fry shredded chicken and pork in the pan and remove. Leave oil at the bottom of the frying pan, stir fry with scallion and ginger, cook Shaojiu, add sea cucumber, fish maw, yulanpian, chicken and waist. Add shredded cake, soy sauce, refined salt and clear soup. After boiling, skim the foam, thicken with wet starch, drizzle with sesame oil, put them in a soup bowl, remove shredded ham and put them in a soup bowl.

Method 2

Main and auxiliary materials

Water hair sea cucumber 50 grams of refined salt. 4 grams

Fish maw 50g, egg white 50g

Shaojiu, 4G Yulan tablets, 10g

Pig lean meat 100 grams, sesame 2 grams

MSG. 4G cake. 10g

100g chicken, 500g peanut oil

Soup 500 grams, onion ginger 10 grams

Pork loin. 50g sesame oil. 5g

Wet starch 30g, soy sauce 20g

Ham. 10g

Cooking method

1. Cut sea cucumber, fish maw, lean pork, chicken, pork loin, ham, yulanpian and cake into shreds. Cut the onion and ginger into shreds.

2. Use egg white, wet starch and refined salt to feed chicken shreds.

3. Mix the shredded sea cucumber, fish maw, cake, ham and yulanpian with boiling water to control the water content; take out the shredded pork loin with one minute of water and add 70% hot oil to control the oil.

4. Add peanut oil into the frying pan and heat it over medium heat until it is 40% hot. Take out the control net oil, leave 25 grams of oil in the frying spoon, stir fry with scallion and ginger, cook Shaoxing wine, add shredded sea cucumber, shredded fish maw, shredded yulanpian, shredded chicken, shredded waist, shredded cake, soy sauce, refined salt and clear soup, bring to a boil, skim off the foam, stir fry with wet starch, pour sesame oil, put into the soup bowl, and sprinkle with shredded leg fire.

Key technology

1. The knife processing of pork and chicken should be carried out according to the principle of "oblique cutting chicken, smooth cutting meat", and the raw materials should be neat, not broken or rotten.

2. Hook up the second rate euryale, shake the pan and push the spoon, let the wet starch mature thoroughly, and make the sauce bright.

Flavor characteristics

At the beginning of the 20th century, the famous restaurant "dongpolou" in Yantai was good at making stewed vegetables, and its famous dish "shaosansi" was very popular among diners. Later, two kinds of seafood were added to make "shaowusi". Half soup and half vegetables, salty and delicious, the best way to sober up, light and refreshing, popular in Shandong Province, become a traditional dish in Shandong.

The food is mutual restraint

Sea cucumber (water immersion): sea cucumber and vinegar; not with licorice.

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

Starch (broad bean): broad bean should not be eaten with snail.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shao Wu Si