Wusi hump(wu si tuo feng )

Five wire hump method:

Raw materials for making five silk hump:

Camel hump 725g, cooked ham 50g, Shuifa Yulan 50g, Shuifa Donggu 50g, Jiuhuang 150g, cooked chicken breast 50g, wet starch 25g, cooked lard 150g, cooking wine 100g, monosodium glutamate 5g, onion 2.5G, ginger 10g, garlic 25g, salt 4G, soy sauce 25g, vinegar 15g.

Five silk hump manufacturing steps:

1. Soak the hump for 6 hours, remove the sundries, rinse it, put it into the pot and cook for 3 hours, then take it out and wash it with warm water once, cut it into 8 cm long filaments, add water to the pot, put in the hump, add 25 grams of rice wine, take it out twice and drain it.

2. Ham, yulanpian, mushroom, chicken breast are cut into 6 cm long filaments.

3. Clean the leeks and cut them into inch pieces.

4. Set the pot on the fire, add oil and heat after sliding the pot, add onion, ginger and garlic, stir fry with camel's silk, spray cooking wine, then add ham and other filaments, then add monosodium glutamate, salt, soy sauce and vinegar, stir well, stir with starch and shake well.

Characteristics of Wusi hump:

"Wusi hump" is a traditional delicacy with a long history in Hexi. Its origin can be traced back to before the Tang Dynasty. According to the Ming emperor's miscellaneous records, the Ming emperor visits the Qing palace in October every year, and there are five retinues of Yang Guozhong's sisters. Before departure, Huizhong mansion held a big banquet, "Zhai cauldron" braised "Purple hump", crystal plate into "red tailed carp", Qiongjiang Yuye, water and land mixed. The emperor also worried that they would not eat well, so he sent the eunuch to "imperial kitchen eight treasures". The host and guest hold the "rhino sheath" to carry the "jade Cup", the beauty holds the pot to persuade the wine from the side, and the band plays to boost the fun. Du Fu, the great poet of the Tang Dynasty, is known as the history of poetry. He wrote in "the journey of beauties" that "the peak of purple camel comes out of the green cauldron, the plate of crystal is fresh, the Xijin has not been drunk for a long time, and the Luan sword is cut into the air." It is intended to satirize the extravagance and promiscuity of Madame Guo and Yang Guozhong, but it also records the hump as a treasure

Attention should be paid to making five silk hump

This product is one of the high-grade banquet dishes, requiring fine knife work. First cut the raw material into pieces, then cut into silk, the diameter of the silk is about 0.5cm. The main material is 8 cm long camel bee silk, and the auxiliary materials are 6 cm long ham, yulanpian, mushroom and chicken breast silk. The length of the dish is different, the main ingredient is prominent, and the auxiliary ingredient is the lining. Cut leek 3cm long, shorter than the auxiliary material silk. Put it in when the ham and other five kinds of silk are stir fried. Shake well and then out of the pot to keep its color fresh, crisp and tender. This product is a cooked stir fried dish. The silk of the main ingredients and auxiliary materials can not be pasted and sized. It requires high heat, hot pot, hot oil, and water starch to make the stir fried vegetable juice thick. The juice tightly holds the main ingredients and auxiliary materials and has a special fragrance.

Wusi hump

Wusi hump is a traditional dish in Hexi of Gansu Province. The main ingredients are hump, cooked ham and water-made yulanpian. The ingredients are leek, cooked chicken breast meat and wet starch. The seasoning is cooking wine, monosodium glutamate and shredded ginger. It is made by boiling and frying.

brief introduction

1. "Wusi hump" is a traditional delicacy with a long history in Hexi, and its origin can be traced back to before the Tang Dynasty,

According to the Ming emperor's miscellaneous records, the Ming emperor visits Huaqing Palace in October every year, and there are five retinues of Yang Guozhong's sisters. Before departure, we will meet Guozhong mansion, have a big banquet, "green cauldron" braised "Purple hump", and crystal plate into "red tailed carp",

There is a mixture of water and land. The emperor also worried that they would not eat well, so he sent the eunuch to "imperial kitchen eight treasures".

The host and guest hold the "rhino sheath" to carry the "jade Cup", the beauty holds the pot to persuade the wine from the side, and the band plays to boost the fun.

Du Fu, the great poet of the Tang Dynasty, is known as the history of poetry

Cauldron, crystal plate line plain scale, Xijin tired of drinking for a long time, Luan knife thread cut empty fan Lun It is intended to satirize Guo State

The extravagance and promiscuity of his wife and Yang Guozhong also historically recorded that humps are not valuable in food

There are many more.

2. Gansu belonged to Longyou road in Tang Dynasty. The poem Dongshan written by Lu You, a poet of the Southern Song Dynasty, says: "camel crisp and goose yellow come out of Gansu

Right, bear fat white jade from Qiannan. " Camel crisp here refers to the Hexi hump, which is tender and plump

Beauty. This dish is mainly made of hump, ham, yulanpian, mushroom, leek and chicken breast. The selection of materials is exquisite,

It is well prepared, fine knife work, attention to heat, beautiful color and shape, rich nutrition, fresh and tender texture,

Unique flavor, known as "Northwest delicacies," ancient as one of the "eight treasures.".

Main and auxiliary materials

Hump 725g

Cooked ham 50g

Shuifa yulanpian 50g

Shuifa mushroom 50g

Leek 150g

Cooked chicken breast meat 50g

Wet starch 25g

Cooked lard 150g

Cooking wine 100g

MSG 5g

Shredded green onion 2.5G

Shredded ginger 10g

Minced garlic 25g

Salt 4G

Soy sauce 25g

Vinegar 15g

Cooking method

1. Soak the hump in water for 6 hours, remove the sundries, wash it clean, put it into the pot and cook for 3 hours, then remove it

Wash with warm water once and cut into 8 cm long filaments. Add water in the pot, put camel silk, add wine 25

gram

Remove twice and drain.

2. Ham, yulanpian, mushroom, chicken breast are cut into 6 cm long filaments.

3. Clean the leeks and cut them into inch pieces.

4. Set the pot on the fire, add oil and heat after sliding the pot, put onion, ginger and garlic in the pot, add camel silk to stir fry, and spray into the pot

Cooking wine, then add ham and other filaments, add monosodium glutamate, salt, soy sauce and vinegar, stir well, with water

Stir in the juice and serve.

Key technology

1. This product is one of the high-grade banquet style, requiring fine knife work. First cut the material into pieces, then cut it into pieces

The diameter of silk is about 0.5cm. The main ingredient is hump silk, which is 8 cm long. The auxiliary ingredients are ham, yulanpian

The length of dried mushrooms and chicken breast is 6cm, and the thickness is uniform. The length of the dish is different, the main ingredient is prominent, and the auxiliary ingredient is the lining.

2. Cut leek 3cm long, shorter than the auxiliary material silk. It is better to lower it later. When five kinds of silk, such as ham, are fried to taste

Put it in, shake well, and then out of the pot, to keep its color fresh, crisp and tender.

3. This product is cooked and stir fried. The silk of main materials and auxiliary materials can not be pasted and sized. It is required to be heated and hot.

Hot oil, water starch hook juice, so that stir fried vegetable juice thick flavor, juice tightly holding the main ingredients and accessories, has a special fragrance

Fragrance.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Si Tuo Feng