Xiahe tendon(xia he ti jin )

Xiahe tendon method:

Raw materials for making Xiahe tendon:

Yangjiaojin 150g, fungus 15g, Huanghua 15g, ginger 2.5G, clear oil 500g, pepper 2.5G, alkali noodles 100g, pepper 2.5G, Lake powder 40g, salt 2.5G, chicken soup 500g, monosodium glutamate 0.5g, scallion 25g, sesame oil 10g, apple 1, garlic 5g.

Steps of making Xiahe tendon:

1. Put the tendons on the firewood to remove the hair, and then put the alkali noodles in the clean water basin. After dissolving, brush the tendons in water and drain them to dry.

2. Heat the pot on the fire, add 400 grams of essential oil, change the low fire to cool, add the tendons into the oil pot, soak for about 20 minutes, make the oil slowly immerse in the tendons, when the oil temperature is eight, take the tendons into a clear water pot, boil with low fire and soak them. After the water is boiled, take them out and scrape them clean with a knife. Cut the tendons into 3 cm long sections, and put them in a bowl neatly. Add salt and other seasonings Pour half a catty of chicken soup, steam for about 20 minutes, decant the soup and turn the plate.

3. Rinse the Auricularia auricula and yellow flower, and clean them. Tear up the slices of Magnolia and Auricularia auricula, cut the yellow flower into small sections, cut the green onion into small sections, and slice the garlic. Then sit the frying spoon on the fire, add 100 grams of water, and stir in water

The characteristics of Xiahe tendon are as follows

Tendons have always been the top quality of the banquet, and have a long history of eating. In ancient recipes, "ginseng, wing, bone, belly, nest, membrane, tendon and lip" were once listed as "eight treasures". The so-called tendons in ancient times mostly refer to deer tendons, not pig tendons, cattle tendons and sheep tendons. In the Qing Dynasty, the "tendons" in Suiyuan Shidan were still deer tendons. This is probably the reason why Yuan Mei, whose ancestral home is Hangzhou, was fond of Jiangsu and Zhejiang flavor, and the beef and sheep tendons were not the common things of southern people. It is proved that the beef and sheep tendons were eaten later than deer tendons. Xiahe region is located in the northwest of Gannan Tibetan Autonomous Prefecture. It is located in the transition zone between Gannan plateau and Loess Plateau. Most of the area is 3000-4000 meters in height. It is one of the main animal husbandry bases in Northwest China. It produces high-quality sheep tendons with the highest quantity in the world. It is a famous dish of Qinlong. legend

Attention should be paid to when making Xiahe tendon

Take care not to scorch the tendons when plucking them on the fire. Soak the tendons in cold water overnight. After soaking thoroughly, boil them in a large container with wide water. Bring to a low heat. When they are soft, wash them in warm water. Put them in the original container, add green onion, ginger and cooking wine, boil them on the heat for about 1 hour, remove them and rinse them in cold water to remove the fishy smell. Store in cool water. There are many ways to make tendon, and there are many famous dishes. Chicken soup can't be lacked since ancient times. The quality of chicken soup has a direct impact on the quality of dishes, so in addition to the tendons, hanging chicken soup is very important.

Xiahe tendon

Xiahe tendon is a dish, the main ingredient is mutton tendon, the ingredients are fungus, seasoning for pepper, pepper powder, salt, etc., through the way to remove the fishy smell after fried.

raw material

Yangjiaojin 150g, agaric 15g, Huanghua 15g, ginger 2.5G, clear oil 500g, pepper 2.5G, alkali noodles 100g, pepper 2.5G, Lake powder 40g, salt 2.5G, chicken soup 500g, monosodium glutamate 0.5g, scallion 25g, sesame oil 10g, apple 1, garlic 5g

Cooking method

1. Put the tendons on the firewood to remove the hair, and then put the alkali noodles in the clean water basin. After dissolving, brush the tendons in water and drain them to dry.

2. Heat the pot on the fire, add 400 grams of clear oil, change the low heat to cool, add the tendons into the oil pot, soak for about 20 minutes, make the oil slowly immerse in the tendons, when the oil temperature is eight, take the tendons into a clear water pot, cook with low heat and soak them. After boiling, take them out and scrape them with a knife. Cut the tendons into three parts Add salt and other seasonings, pour half a jin of chicken soup, steam for about 20 minutes, decant the soup and turn over the plate.

3. Rinse the Auricularia auricula and yellow flower, and clean them. Tear up the slices of Magnolia and Auricularia auricula, cut the yellow flower into small sections, cut the green onion into small sections, and slice the garlic. Then sit on the fire with a frying spoon, add 100g of water, stir in a pan with green onion, ginger and garlic, add 250g of chicken soup, put the slices of Auricularia auricula, yellow flower and Magnolia into a spoon, boil the water, skim the foam, add monosodium glutamate, thicken with starch, pour them into the tendon plate, and serve with sesame oil.

Key technology

1. Pay attention not to burn the tendons when they are plucked on the fire. Soak the tendons in cold water overnight. After soaking, boil them in a large container with wide water. Bring to a low heat. When they are soft, wash them in warm water. Put them in the original container, add green onion, ginger and cooking wine, boil them on the heat for about 1 hour, remove them and rinse them in cold water

Remove the fishy smell. Store in cool water.

2. There are many ways to make tendons, including famous dishes, chicken soup from ancient times to the present. The quality of chicken soup has a direct impact on the quality of dishes, so in addition to the tendons, hanging chicken soup is very important.

Flavor characteristics

Tendons have always been the top quality of the banquet, and have a long history of eating. In ancient recipes, "ginseng, wing, bone, belly, nest, membrane, tendon and lip" were once listed as "eight treasures". The so-called tendons in ancient times mostly refer to deer tendons, not pig tendons, cattle tendons and sheep tendons. In the Qing Dynasty, the "tendons" in Suiyuan Shidan were still deer tendons. This is probably the reason why Yuan Mei, whose ancestral home is Hangzhou, was fond of Jiangsu and Zhejiang flavor, and the beef and sheep tendons were not the common things of southern people. It is proved that the beef and sheep tendons were eaten later than deer tendons. Xiahe region is located in the northwest of Gannan Tibetan Autonomous Prefecture. It is located in the transition zone between Gannan plateau and Loess Plateau. The altitude is higher. Most of the region is 300-4oo0 meters. It is one of the main animal husbandry bases in Northwest China. It produces sheep tendons with high quality and quantity. It is a famous dish of Qinlong.

Related stories

It is said that Xiahe tendon was quite famous in Ming Dynasty. According to relevant historical records, when Xu Da, a great general of the Ming Dynasty, went to Tibet, he was very appreciative of Xiahe's tendons. "When he used to ride a bicycle, he would give up and eat it." since then, Xiahe's tendons have gained a higher reputation and become famous far and wide. After hundreds of years of culinary practice by numerous chefs,

So that "Xiahe tendon" cooking skills continue to improve, unique flavor, become the northwest area of high-grade banquet dishes.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xia He Ti Jin