Luoyang Agar (luo yang yan cai )

Luoyang Cuisine:

Raw materials for making Luoyang Yancai:

1 large white radish (about 1000g) There are 250 grams of sea cucumber, 250 grams of squid, 250 grams of cooked chicken, 25 grams of ham, 15 grams of tendon, 15 grams of Magnolia, 100 grams of raw chicken breast, 15 grams of sea rice, 100 grams of red old cake, 100 grams of green old cake, 2 egg white, 15 grams of wet starch, 250 grams of mung bean dry starch, 7 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of Shaojiu, 1 gram of soy sauce, 1000 grams of clear soup and 15 grams of cooked lard.

The processing steps of Luoyang Yancai are as follows:

1. Wash and peel the white radish, select the middle part, and cut it into 2 mm thick and 6 cm long filaments. Soak in cold water for 20 minutes, remove and drain the water, mix in the dry starch, spread on the cloth and steam for 5 minutes. Take it out to cool, shake it in cold water, drain the water, sprinkle with refined salt (3 G), mix well, then steam for 5 minutes. Put it in the big pot.

2. Slice the sea cucumber, squid, yulanpian, tendon and cooked chicken into rectangular slices about 5cm long and 2cm wide, and blanch them in boiling water. Then slice the ham into rectangular slices. Put the sea rice and the good ingredients on the plain oats in the pot.

3. Chop the raw chicken breast into mud, add egg white, wet starch, refined salt (1g), and beat it

The characteristics of Luoyang Yancai are as follows

Luoyang Yancai, also known as "fake Yancai" and "Peony Yancai", is a delicacy with local characteristics of western Henan. It has always been regarded as the first dish of Luoyang water banquet.

Luoyang Agar

Luoyang Yancai, also known as peony Yancai, is a famous traditional dish with unique style in Luoyang, Henan Province. It belongs to Henan cuisine. The main ingredients are white radish, sea cucumber, squid and chicken. In the finished Luoyang Yancai, there is only a peony flower, white as jade and bright in color, floating on the soup noodles. It is delicious and has won the applause of the distinguished guests.

Luoyang Yancai, also known as "fake Yancai" and "Peony Yancai", is a delicacy with the local characteristics of western Henan, and has always been listed as Luoyang Shuixi ("Luoyang Shuixi" originated in the Tang Dynasty and has a history of more than 1000 years. It has 24 dishes, including eight cold dishes, four main dishes, eight Chinese dishes and four table dishes.) It's the first dish in the world. It is said that the water mat has two meanings: one is that all hot dishes have soup; the other is that after eating all the dishes one by one, they are constantly updated like running water. Peony and swallowwort are the roles that will definitely appear. Peony and swallowwort are just like the women in the Tang Dynasty. As soon as they appear, they will attract everyone's attention. A bright and Yellow Peony Flower floats on the noodle soup. It has beautiful flowers, delicious dishes and delicious soup. It is sour, spicy, fragrant and smooth.

On September 10, 2018, "Chinese food" was officially released, and "peony and swallow" was rated as one of the top ten classic dishes of "Chinese food" in Henan Province.

Historical legend

As we all know, Luoyang Peony flourished in the Tang Dynasty. According to legend, Luoyang water mat began in the period of Wu Zhou when Wu Zetian became emperor. There is also a legend about the origin of "Luoyang Yancai": during the period of Wu Zhou, Empress Wu Zetian came to Luoyang Xianju palace to inspect the carving of Lushena Buddha in Longmen (the legend is based on Wu Zetian's appearance). It happened that a giant white tree grew in Xiayuan village in the east of the city Radish, three feet long, green on the top and white on the bottom, weighs more than 30 jin. Vegetable farmers regard it as a strange thing, and people regard it as "auspicious" and offer it to the palace. The imperial chefs knew that radish could not make any good dishes, but they were awed by the majesty of the queen, so they had to obey. They pondered over and over again, and cooked radish with delicacies to make a delicious soup. After tasting it, the empress praised it as refreshing and refreshing. It looked like bird's nest silk. She immediately named it "fake swallow food". The empress's preference influenced a large number of nobles and bureaucrats. They had to catch up with this fashion when holding a banquet, and took "fake swallow food" as the first course of the banquet. Even in the season when there was no radish, they also thought of using other vegetables to make "fake swallow food" in order to avoid eating it Value. If there is something good in the top, there must be something bad in the bottom. The preferences of the court and officialdom also influenced the folk food customs. People take "fake swallow" as the first dish at the banquet, no matter whether they are married or funeral, or treat friends. Because white radish can be prepared with a variety of raw materials, it can be used not only for rare delicacies, but also for ordinary shredded meat and eggs. Its taste is sour, spicy, fragrant and delicious. Therefore, restaurants and restaurants are competing to follow suit. Later, the word "fake" is removed, and it is referred to as "Yancai" for short. With the changes of history and the hard research and innovation of chefs in past dynasties, "Yancai" is becoming more and more perfect. It tastes sour, spicy, fresh and unique. The soup is clear, refreshing and nutritious. It has become a traditional famous dish in Luoyang, so it is also called "Luoyang Yancai" and has been handed down to the present day.

Naming of prime minister

On October 14, 1973, Premier Zhou accompanied Canadian Prime Minister Trudeau to Luoyang and stayed in the friendship hotel at that time. According to the friendship hotel records, Premier Zhou invited Canadian guests at noon and served several dishes in Luoyang water banquet, among which there was "Luoyang Yancai", which has been popular for thousands of years. When Premier Zhou saw that "Luoyang Yancai" and the chef of Friendship Hotel, in order to highlight the characteristics of Luoyang, carefully carved and pecked the elegant and gorgeous peony flowers with egg yolk steamed cake, he said wittily, "how did Luoyang Peony fly to the table?" After the waiter introduced the name of the dish "Luoyang Yancai", Premier Zhou said with a smile: "Luoyang peony is the best in the world. Peony flowers can also grow in the dish. It should be called "peony and swallow." The whole room clapped. Since then, the recipe name of Luoyang water mat has changed, from "Luoyang Yancai" to "Peony Yancai". It can be said that "dishes are famous for their flowers, and dishes are passed down by their flowers". Premier Zhou's change of dish name has made Luoyang Shuixi more famous.

Production method

Because Luoyang water mat has high, medium and low grade. At present, the high-grade water mats include sea cucumber mats, shark fin mats and Guangdu mats; the medium grade water mats include chicken mats, fish mats and meat mats; the low-grade water mats are public mats, mainly meat, vermicelli and vegetables. Due to the unique flavor of Luoyang water mat, it tastes delicious, salty, sweet, sour and spicy, with one dish and one flavor; from delicacies to vermicelli and radish, it can make one dish, which can meet the needs of different levels of consumers. Therefore, Luoyang water mat has been enduring for thousands of years. Therefore, there are different ingredients for peony and swallowwort

Method 1

Ingredients: 500g white radish, 75g mung bean noodles.

Accessories: 20 grams of Tremella (dried), 100 grams of spinach, onion powder, coriander powder a little.

Seasoning: 5g sesame oil, 10g cooking wine, 4G salt, 2G monosodium glutamate and 2G vinegar.

Production steps:

1. Peel and wash the white radish, cut it into 10 cm long filaments, soak it in clean water for a while, then take out and drain it.

2. Mix the mung bean noodles with shredded radish. Cook over high heat for 5 minutes. Remove and cool. Pour into clean water and disperse by hand. Steam thoroughly in the drawer for later use.

2. Wash tremella, put it into boiling water and take it up; blanch spinach leaves in boiling water and take it out to control water.

3. Put the steamed "oatmeal" into the soup bowl, then put the tremella (shaped like peony), put the spinach leaves around the tremella, sprinkle the green onion and coriander on the edge of the bowl, then boil 750 mL of chicken soup, add wine, monosodium glutamate and salt to make it taste better, pour it into the soup bowl along the edge of the bowl, and finally pour sesame oil around the edge of the bowl.

Method 2

Raw materials: Luoyang Dongguan white radish 500g, Mung Bean Powder 100g.

Accessories: 50g cooked chicken shreds, 50g cooked ham shreds, 50g mushrooms shreds, 50g sea cucumber shreds, 50g squid shreds, 50g bamboo shoots shreds, 1 egg yolk steamed cake, 3 green vegetable leaves.

Seasoning: salt, pepper, cooking wine, monosodium glutamate, vinegar, chicken soup, sesame oil.

Production steps:

1. Wash the radish, cut it into 5cm long and 0.1cm thick silver needles, soak it in water for about 30 minutes to remove the bitter taste of radish, and then remove the water.

2. Put the mung bean powder on the chopping board, roll it and sift it, then sprinkle it on the shredded radish evenly, mix it well by hand (not sticky or wet), spread it on the drawer, steam it over high heat for about 6 minutes, and take it out to cool. Put some salt and pepper into the cold boiled water, mix well, put the steamed shredded radish into it, scatter it by hand, then spread it on the drawer, sprinkle a little salt and pepper, steam again for about 5 minutes, and take it out. Then it becomes "plain oats".

3. Put shredded chicken, shredded ham, Shredded Mushroom, shredded sea cucumber, shredded squid and shredded bamboo shoots into boiling water respectively, blanch them for a while, take them out and put them into chicken soup pot, add refined salt, pepper and monosodium glutamate, and simmer them to taste.

4. Put the prepared "vegetarian" into a large soup basin, and then place the cooked shredded chicken, ham, mushrooms, sea cucumber, squid and bamboo shoots on the vegetarian neatly in a radial shape. Then pour along the edge of the basin into the clear chicken soup (with the degree of submerged raw materials). Steam for about 30 minutes and take it out. Pour in vinegar and fragrance Finally, put together a peony flower shape with the slices cut from the yellow cake, and use 3 green vegetable leaves as the green leaves.

Method 3

Ingredients: 1000g white radish, 250g sea cucumber, 100g squid, 300g chicken, 100g chicken breast.

Accessories: 200g cake, 50g egg white, 8g starch (broad bean)

Chinese PinYin : Luo Yang Yan Cai