Yulin fragrant waist(yu lin xiang yao )

Yulin fragrant waist method:

Raw materials for making Yulin fragrant waist:

100 grams of pork loin, 400 grams of pig fat and lean meat (each half), 100 grams of pig fat meat, 250 grams of pig streaky pork with skin, 100 grams of Guangxi fish, 500 grams of taro and 300 grams of water chestnut. Water hair Yulan 50 grams, water hair mushroom 25 grams. 100g flour, 55g dry starch, 20g wet starch, 3 eggs, 2 egg white, 75g Shaojiu, 1g star anise powder, 15g scallion, 10g ginger slices, 25g soy sauce, 1.5g monosodium glutamate, 0.5g pepper, 7g refined salt, 300g clear meat soup, 1g sesame oil, 1000g cooked lard (actual consumption: 165G).

Steps of making Yulin fragrant waist:

1. Peel the raw taro, cut it into 0.5cm thick diamond slices, mix 25g Shaojiu and 1g refined salt, marinate for 10 minutes, drain the water, deep fry it in 60% hot oil pan, take it out when golden, and put it on the bottom of a large bowl.

2. Wash the streaky pork with skin, cut it into 7 cm long and 0.7 cm thick slices, put it into a bowl, marinate it with 5 g soy sauce, 25 g Shaoxing wine and 0.1 g refined salt for 2 minutes, steam it up, pour it into a large bowl with the juice, and arrange the streaky pork on the taro.

3. Wash and peel the water chestnut, cut it into fine powder, chop the fat meat (50g) into meat paste, add 0.5g of star anise powder, 1g of refined salt and 50g of flour, mix well and squeeze it into 0.5cm-diameter water chestnut ball, put it into 70% hot oil pan, deep fry it into golden yellow, take it out and place it around the big bowl (above the Wuhua meat).

Characteristics of Yulin fragrant waist:

It's like a pagoda in shape. It's made of many materials, abundant in quantity and various in taste.

Yulin fragrant waist

Yulin fragrant waist is a famous local traditional dish in Hengyang, Hunan Province. Peng Yulin's family kitchen, a famous official in Hengyang in the Qing Dynasty, was created on the basis of local snacks such as fish balls, Huangque balls and GuoShao balls. Also known as pagoda incense waist, guanduizi incense waist. The main ingredients are pork loin, taro, water chestnut, lean pork, fat pork, Guangxi fish, Shuifa mushroom and Shuifa yulanpian. Ingredients: flour, egg, egg white, dry starch, wet starch, clear meat soup, sesame oil, cooked lard. Seasonings: scallion, ginger, Shaojiu, refined salt, soy sauce, monosodium glutamate, star anise, pepper. This dish has many kinds of snacks in a bowl, stacked layer upon layer, shaped like a pagoda, with various tastes.

raw material

100 grams of pork loin, 400 grams of pig fat and lean meat (each half), 100 grams of pig fat meat, 250 grams of pig streaky pork with skin, 100 grams of Guangxi fish, 500 grams of taro and 300 grams of water chestnut. Water hair Yulan 50 grams, water hair mushroom 25 grams. 100g flour, 55g dry starch, 20g wet starch, 3 eggs, 2 egg white, 75g Shaoxing wine, 1g star anise powder, 15g scallion, 10g ginger slices, 25g soy sauce, 1g monosodium glutamate, 0g pepper, 5g refined salt, 300g clear meat soup, 1g sesame oil, 1000g cooked lard (actual consumption: 165G).

practice

1. Peel the raw taro, cut it into 0-5cm thick diamond slices, mix 25g Shaojiu and 1g refined salt, marinate for 10 minutes, drain the water, fry it in a 60% hot oil pan, remove it when golden, and put it in a large bowl.

2. Wash the streaky pork with skin, cut it into 7 cm long, 0 cm and 7 cm thick slices, put it into a bowl, marinate it with 5 g soy sauce, 25 g Shaoxing wine and 0 g or 1 g refined salt for 2 minutes, steam it in the cage, pour it into a large bowl with the juice, and arrange the streaky pork on the taro.

3. Wash and peel the water chestnut, cut into fine powder, chop the fat meat (50g) into meat paste, add 0,5g star anise powder, 1g refined salt, 50g flour, mix well, squeeze into 0,5cm diameter water chestnut balls, put them into 70% hot oil pan, deep fry until golden yellow, take them out, and place them around the big bowl (above the Wuhua meat).

4. Wash 300g lean and fat meat, cut it into 0, 2cm thick, 3cm wide, 4cm and 5cm long triangular pieces, mix well with 25G Shaoxing wine, 0, 5g star anise powder and 1, 5g refined salt, marinate for about 10 minutes, put in an egg, add flour (50g), dry starch (50g) and a little water, mix well, make the meat paste, and then put into Liucheng hot oil pot one by one when the Inner Mongolia oil temperature rises When the appearance is golden, take out (called yellow sparrow meat) and lay them on the water chestnut balls.

5. Put one egg into the pot, add 0,5 g of refined salt, 0,5 g of dry starch and a little water, mix well, wash the frying pan, brush 15 g of oil, heat it on a low heat, pour in the egg liquid, turn the frying pan, spread it into lotus leaf shaped egg skin, chop 100 g of lean meat into mud, add 0,5 g of refined salt, 4,5 g of dry starch, one egg and a little water, mix well. Spread out the egg skin, pour the meat paste on it, scrape it flat with a knife, roll it into a cylindrical egg roll, put it into a porcelain plate, steam it in the cage, take it out, cut it into 12 pieces, and put it on the Yellow sparrow meat neatly.

6. Chop the fish meat and fat meat (50g) into thin pieces, then put them into a bowl, mix the egg white (2 pieces), refined salt (0g, 5g) and onion ginger juice (10g of onion ginger juice), scrape them into 7cm olive shaped fish balls with a knife, put them into a porcelain plate, steam them, and put them on the egg roll. Put the frying pan on the fire, add the cooked lard (50g) to heat, then add 300g of clear meat soup, 10g of soy sauce, 0g of refined salt, 5g of monosodium glutamate, bring to a boil, pour into a large bowl, steam for an hour, and take out.

7. Cut the pork kidney into pieces, remove the waist, and cut it into pieces about 4 or 5 cm long and 1 or 5 cm wide. Sliced yulanpian and shiitake mushrooms were cut into 3 cm long slices. Put 250 grams of cooked lard in a wok over a high heat. When it is 70% hot, mix the kidney flower with 5 grams of wet starch and 0 or 5 grams of refined salt. Remove the oil from the wok. Leave 35 grams of oil in the pot. Stir fry the slices of yulanpian and shiitake mushrooms in the pan for a few times, then stir fry the kidney flowers together. Then mix the coarse salt (0,5 grams), soy sauce (10 grams), monosodium glutamate (0,5 grams), scallion (5 grams), pepper, sesame oil and wet starch (15 grams) evenly. Cook them in the pot, turn them over twice, take off the pot and pour them into the steamed dishes.

nutritive value

It has the effect of Tonifying Kidney Qi, unblocking bladder, eliminating stagnation and stopping thirst. It can be used to treat kidney deficiency lumbago, edema and deafness.

Characteristics of dishes

It's like a pagoda in shape. It's made of many materials, abundant in quantity and various in taste.

Beautiful shape, gorgeous color, salty, sweet and delicious. It is also said that touwan was popular in Hengyang County (later divided into two counties, Hengyang County and Hengnan County) and Hengzhou Prefecture in the middle of Qing Dynasty. It is said that Zeng Guofan sent troops to the east at Yanwuping (the place where the stone drum steams water and the Xiangjiang River meet) in Hengyang. This is the first bowl of dishes that came out of the banquet, so it was named "touwan". Another saying: the biggest civilian dish bowl in China's porcelain bowls (the mouth of the bowl is about 400 mm, the size of a small bowl), is called the head bowl by the people in Hengzhou Prefecture. This dish is rich in content and various in styles. There are eight layers of dishes, eight pieces (or eight pieces, or eight pieces) in each layer. The finished product is about five pounds high, tower shaped and weighs about six Jin.

Afterword

Tips for this Hunan cuisine recipe:

When mixing rice noodles and spareribs, if they are too dry, add proper amount of oil to make them taste more delicate.

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Latitude: 30.65946198

Chinese PinYin : Yu Lin Xiang Yao