Dinghu shangsu(ding hu shang su )

Dinghu shangsu method:

Raw materials for making Dinghu shangsu

80 g pickled white fungus, 15 g Osmanthus fragrans, 25 g dried elm fungus, 10 g dried yellow fungus, 50 g dried mushroom, 50 g dried mushroom, 150 g fresh grass mushroom bud, 125 g pickled Dictyophora, 100 g fresh lotus seed, 100 g canned white fungus, 100 g silver needle, 100 g cooked bamboo shoot flower, 100 g vegetable yuan, 15 g refined salt, 20 g monosodium glutamate, 5 g Sugar, 1.5 g sesame oil, 5 g deep soy sauce, 10 g light soy sauce, 40 g Shaojiu G, peanut oil 200 g, wet starch 20 g, vegetable soup 1250 G.

The production steps of Dinghu shangsu are as follows:

1. Soak Yuer and huanger in cold water for about eight hours to make the inside and outside transparent, scrape off the fine hair of Yuer, rinse away the silt attached to huanger, rinse them separately, then cut them into pieces, blanch them in boiling water for about one minute, then take them up, soak them in clean water together with Xueer and Guihua ear. Soak the mushrooms in cold water for about 20 minutes, remove the stalks and wash them, mix well with 25 grams of oil, add 100 grams of water, 1.5 grams of refined salt and 1.5 grams of monosodium glutamate, steam for about 10 minutes and take out. Remove the sediment and dirt from the pedicel of the fresh straw mushroom bud, vertically pull the cross pattern at the end of the pedicel with a knife, wash it repeatedly with water, then blanch it in a boiling water pot for about half a minute, remove it and cool it in cold water. Shell fresh lotus, add 500 grams of boiling water and 2.5 grams of alkaline water. Boil over medium heat for about one or two minutes. Remove, wipe off and wash. Add to the pan and cook for about one minute,

The characteristics of Dinghu shangsu are as follows

The materials are fine, the colors are elegant, the layers are clear, the food is fresh and smooth, and the fragrance is overflowing.

Dinghu shangsu

Dinghu shangsu is one of the special traditional dishes in Guangdong Province. It is one of the vegetarian recipes of Guangdong cuisine. Shangsu is a high-grade dish. Dinghu shangsu is an old monk in Qingyun Temple of Dinghu Mountain in Zhaoqing, Guangdong Province. It was founded in Yongli period of Ming Dynasty. It uses Tremella as the main ingredient. Its cooking skill is mainly steaming dishes, and its taste belongs to fragrance. The characteristics of Dinghu shangsu: it is fresh, tender, smooth and fragrant. It is the best vegetable.

Introduction to dishes

Malnutrition recuperation, tonifying deficiency, nourishing body recuperation

Introduction to dishes

Dinghu shangsu, Lingnan cuisine. During the production, snow fungus, Osmanthus fragrans, elm fungus, yellow fungus, Lentinus edodes, straw mushroom, Dictyophora, lotus seed, canned white fungus, silver needle, bamboo shoot flower, Caoyuan, etc. are washed and soaked. Then they are boiled with oil flavored materials. White fungus, flower mushroom, bamboo shoot, fresh mushroom, yellow fungus, lotus seed, mushroom, bamboo shoot flower are taken in order. Part of them are put together to form a circle along the bottom of the basin, and the rest of them are filled and buckled on the plate It is made of oil, wine, vegetable soup, monosodium glutamate, salt, sugar, soy sauce and wet starch. Then it is poured on the mountain, surrounded by snow fungus, vegetable and silver needle, and spread on the sweet scented osmanthus ear. The dishes are characterized by fine materials, elegant colors, distinct layers, fresh and smooth, delicate fragrance and different flavors.

Dinghu shangsu is a famous dish of Guangzhou Caigen Xiangsu restaurant. It is said that there is a mountain in the northeast of Zhaoqing City, Guangdong Province, and there is a lake on the top of the mountain, which is called "Dinghu". According to the myth of the Yellow Emperor casting Ding, later generations changed its name to "Dinghu".

practice

Main materials

Lentinus edodes (dried) (30g) Tricholoma matsutake (30g) Volvariella volvacea (75g) Tremella fuciformis (dried) (30g) Pleurotus citrinopileatus (dried) (30g) Dictyophora indusiana (dried) (30g) winter bamboo shoots (120g) carrots (150g) lotus seeds (150g)

accessories

Rape heart (200g) starch (broad bean) (20g)

Seasoning

Salt (5g), monosodium glutamate (3G), white granulated sugar (15g), oyster sauce (25g), soy sauce (20g), peanut oil (50g), sesame oil (20g), cooking wine (20g)

1. Wash the mushrooms with clean water, use the inclined blade to make two large ones, and use the small ones as a whole;

2. Cut the fresh straw mushroom into a cross knife on the round surface;

3. Wash Tricholoma lucidum, Tricholoma lucidum, Tricholoma lucidum, Tricholoma Lucidum with clean water and cut them into pieces;

4. Jingdong bamboo shoots and carrots are carved into butterfly shape with flower knife;

5. Then cut it into pieces to make each piece butterfly like;

6. The shoots of Shuifa bamboo are cut into 5cm long strips from the middle;

7. Wash the rape, peel off the old side, and cut the rape heart into two pieces;

8. Peel off the outer skin of lotus seed, dig out the bitter core, and reserve the above;

9. Blanch Lentinus edodes, winter bamboo shoots, Tricholoma matsutake, straw mushroom, yellow ear, elm ear, carrot and bamboo shoots with boiling water until they are cooked, then cool them with cold water for standby;

10. Water hair Tremella choose plump and neat appearance, also blanch with boiling water;

11. Take an iron pot, wash it with water, heat it with heat, add peanut oil, salt, sugar, monosodium glutamate, oyster sauce and soup, and put mushrooms, winter bamboo shoots, mushroom, straw mushroom, yellow ear, elm ear, carrot, bamboo and bamboo shoots into the pot until they are tasty, then pour the remaining juice and set aside;

12. Take another iron pot and wash it. Use the same method above to cook the tremella until it tastes good. Do not add deep color condiments;

13. Take a soup bowl and arrange the mushrooms, winter bamboo shoots, Tricholoma, straw mushroom, yellow ear, elm mushroom, carrot and bamboo shoots in the bowl for later use;

14. iron pan to clean up the fire, add peanut oil, heat up, add vegetarian soup, soy sauce, sugar, MSG, boil and taste well, water starch thickening, pouring in the soup bowl, and the top drawer steamed for 5 minutes.

15. At the same time of steaming, heat the remaining juice of shiitake mushroom, winter bamboo shoot and Tricholoma, heat the heart of rape until it tastes good, and put it neatly around the dish;

16. Turn the steamed dishes into the center of the plate, place the tremella on it, and pour the remaining juice on it.

characteristic

Elegant color, distinct layers, fresh and smooth, fragrance palatable

raw material

Mushroom, mushroom, straw mushroom, tremella fuciformis, Ulmus pumila, yellow fungus, Osmanthus fragrans, Dictyophora, fresh lotus seed, white fungus, silver needle, bamboo shoot.

make

First of all, blanched or processed Yuer, huanger, fresh straw mushroom, Dictyophora, fresh lotus seeds, bamboo shoots, white mushrooms, etc. are put into the pot, simmered with vegetable soup and condiments, tremella, sweet scented osmanthus are also simmered, then stewed or blanched shiitake, mushroom, straw mushroom, Yuer, huanger, zhusun, fresh lotus seeds, bamboo shoots, white mushrooms, etc. are put into the pot, stewed with condiments, take out, absorb water with a clean cloth, take the soup A bowl, according to the order of white fungus, mushroom, Dictyophora, straw mushroom, yellow ear, fresh lotus seed, mushroom, bamboo shoot flower, elm ear, take part of each, layer from the bottom of the bowl upward, put the rest of the ingredients into the bowl, fill the bowl, cover the bowl on the plate, form a layered mountain shape, use cooking wine, vegetable soup, sesame oil, sugar, soy sauce, monosodium glutamate, wet horseshoe starch, etc Put the sweet scented osmanthus ear in the middle of the top of the "mountain", put the tremella on the waist, the vegetable heart and the mung bean sprouts in turn, and then pour the remaining sauce on the sweet scented osmanthus ear and Tremella.

1. There are many materials for this dish. When the knife work is done, the size should be consistent and the thickness should be uniform. Otherwise, the dishes will be disordered and the appearance will be affected;

2. It is better to use large and plump tremella, and cut it neatly. When cooking, dark seasoning should not be added to avoid white Tremella;

3. The dish should be marked with "second rate Euryale sauce". If the sauce is too thick, the dish will lose its refreshing characteristics.

Practice guidance of dried Lentinus edodes

1. The mushrooms should be refrigerated in the refrigerator so as not to lose nutrition;

2. Do not discard the water for soaking Lentinus edodes. Many nutrients are dissolved in water;

3. Soak the mushrooms in the water and tap them gently with chopsticks, the sediment will fall into the water;

4. If the mushroom is clean, just rinse it with water, which can preserve the flavor of the mushroom.

Practice guidance of straw mushroom

1. Straw mushroom can be fried, fried, stewed, roasted, brewed and steamed. It can also be used as soup or as the ingredient of various meat dishes;

2. It is suitable for making soup or stir frying. It is not suitable for soaking fresh or dry products for a long time.

Practice guidance of Tremella fuciformis (dry)

1. Tremella should be soaked with boiling water, and the undeveloped parts should be removed after soaking, especially those with light yellow color;

2. Tremella fuciformis is mainly used to make beet, mainly soup; rock sugar Tremella fuciformis has high sugar content, so it is not suitable to eat before going to bed, so as to avoid the increase of blood viscosity;

3. Tremella fuciformis is a kind of diet food containing crude fiber, which is stewed with Papaya with significant breast enhancement effect. It can be described as a "beauty and body beauty product";

4. The Yellow Tremella taste better, and the stewed desserts taste better when they are chilled in the refrigerator;

5. Bad Tremella should not be eaten to prevent poisoning;

6. Don't put ripe Tremella for a long time.

Production guide of Pleurotus citrinopileatus (dried)

Edible method: it can be fried, exploded, burned, grilled and stewed. It tastes delicious and smooth. It can be fried with refined meat, pickles, bamboo shoots, ham and tripe, or put into meat to make soup.

Practice guidance of winter bamboo shoots

When cooking, the oil temperature should not be too hot when frying winter bamboo shoots, otherwise the bamboo shoots can not be cooked inside and white outside.

Practice guidance of lotus seed

Skilful hand to lotus seed skin: lotus seed skin as thin as

Chinese PinYin : Ding Hu Shang Su