National food(hu guo cai )

How to protect the nation's food:

Raw materials for making national dishes:

Fresh sweet potato leaf (amaranth, spinach, tongcai, Junda vegetable leaf) 500g, wet straw mushroom slice 150g, ham slice 25g, lard 150g, chicken oil 50g, salt, soda powder, monosodium glutamate, chicken soup 700g, raw powder 30g, sesame oil a little.

The steps of making national protection dishes are as follows:

1. Remove the tendons and collaterals of the sweet potato leaves, wash them, add 2500g boiling water and baking soda powder (or a small amount of alkaline water), scald the sweet potato leaves for two minutes, take them up, clear water for four times, then squeeze out the water, remove the bitter water, and cut them with a horizontal knife.

2. Wash straw mushroom, add 2.5G chicken oil, ham, chicken soup and refined salt, steam for 20 minutes and take out. Remove the ham, straw mushroom and stock.

3. Heat the frying pan, add 75 grams of lard, stir fry the sweet potato leaves, add straw mushroom and juice, add 900 grams of chicken soup and 2.5 grams of refined salt, bring to a boil, thicken with wet raw powder, add 75 grams of cooked lard and 10 grams of sesame oil, pour 80% into the soup bowl, leave 20% in the pot, add 200 grams of chicken soup and ham, and pour over the vegetable soup.

Characteristics of Huguo Cuisine:

It is green as emerald, fragrant and delicious. It is the top grade of Chaozhou soup.

National food

Huguo cuisine is a special traditional dish in Chaoshan area of Guangdong Province, which belongs to Chaozhou cuisine. It is said that in 1278 ad, Zhao Min, the last emperor of the Song Dynasty, fled to Chaozhou and boarded in an ancient temple in the mountains. The monks in the temple heard that he was the emperor of the Song Dynasty, and they were very respectful to him. Seeing that he was tired and hungry all the way, they picked some fresh sweet potato leaves in one of his sweet potato fields, removed the bitter leaves and made them into soup dishes. Little emperor is hungry and thirsty, see this dish green fragrance, soft and delicious. After eating, I feel refreshing, so I appreciate it. Song Shaodi saw that the monks in the temple, in order to protect themselves and the Song Dynasty, managed to make this bowl of soup for him when there was no rice or vegetables. He was very moved, so he called it "national protection dish", which has been passed on till now. Now many restaurants in Guangzhou and Chaozhou have this dish.

brief introduction

This dish is the best in Chaozhou soup, but it uses more oil. On the table, the soup is still hot, because there is an oily cover, so there is no heat rising. So, be careful with hot mouth. When eating, use a spoon to scoop out the oil layer first, and taste it lightly. Those who act too hastily will be taken in and become the object of ridicule.

In Chaozhou restaurants all over the world, at the banquet of "eight treasures of water and land, nine cups of opium poppy", there is always a top-grade soup dish: "national protection dish", but you can see that the ice bowl soup is green, the jade melts, the chopsticks are smooth, and the chewing teeth are soft. Huguo cuisine is made of sweet potato leaves, which are washed first, then soaked in alkaline water and pressed dry to remove the bitter taste; then, it is cut with a horizontal knife, fried in oil pan, and then added with Beigu, ham and other seasonings, and simmered in soup.

origin

legend

It is said that Zhao Min, the last emperor of the Southern Song Dynasty, was invaded by the yuan army after he ascended the throne in 1278. The young emperor fled all the way south to Chaozhou, Guangdong Province, via Fujian Province, where he rested in an ancient temple. Because of the war, the people were in dire need of living. When the poor monk saw that the young emperor arrived, he didn't know the name of the dish, so he had to pick some sweet potato leaves in the field. After the water came out, the bitter taste was slightly removed, and the soup was made. After the hungry young emperor ate it, he praised it and asked about the name of the dish We should strengthen our military power and ensure the safety of the Song Dynasty. " After hearing this, the young emperor was so moved that he named the dish "national protection dish". Every time, it has been handed down from generation to generation and has been carried on till now.

dispute

According to a collection of "biography of sweet potatoes" in Fujian library, sweet potatoes were smuggled back to Fuzhou by Chen Zhenlong, an overseas Chinese in Fujian Province, from Luzon (Philippines) in the 21st year of Wanli in Ming Dynasty, and promoted by Chen Jinglun and his son. His contemporaries, Xu Dangqi, also wrote a sweet potato book. This book has been lost, but from his "sweet potato preface", we can see that sweet potato was really a new thing during the Wanli period, which was only planted in a few places in Fujian and Guangdong. Xu Dangqi felt pity and strongly advocated promotion, so he wrote sweet potato Shu. It can be proved that sweet potato was introduced from abroad in Ming Dynasty. There are more than 300 years between the Southern Song Dynasty and the Ming Dynasty. So how could the emperor of Song Dynasty have sweet potato leaves to eat when they fled south? It seems that the legend of "national protection dish" is not credible. However, according to the legend of some teachers and fathers in Chaoshan, it is better to use sweet potato leaves as a national dish, but it can only be found in autumn and winter. Therefore, it is often used to make wild vegetables. These wild vegetables have the same flavor except the bitter taste. If the origin of Huguo cuisine is credible, then the emperor of Song Dynasty ate wild vegetables instead of sweet potato leaves at that time.

According to the research, according to the records of Dianbai County in Guangdong Province, Lin Huaizhi, a famous doctor in Wuchuan, Guangdong Province, cured the daughter of King Jiaozhi, and the king gave him sweet potatoes, which he secretly brought home to grow and develop. The biography of sweet potato records that Chen Zhenlong, a businessman from Changle County, Fujian Province, went to the Philippines to do business during the Wanli period of the Ming Dynasty. He bought sweet potato vines with a large amount of money, hid them in a boat rope and brought them back to his hometown. The trial planting was successful, so it was popularized among the people.

Since sweet potato was introduced in the Ming Dynasty, it is hard to say that monks in eastern Guangdong had to pick sweet potato leaves in the fields at the end of the Southern Song Dynasty. However, people from generation to generation would rather believe it than ask why. They were moved by the tragic emotion of the story of "protecting the country".

practice

Material Science

Ingredient: sweet potato leaves (500g)

Accessories: Ham (25g) starch (broad bean) (15g) straw mushroom (100g) seasoning: chicken oil (20g) lard (refined) (30g) soda powder (10g) salt (5g) monosodium glutamate (3G) sesame oil (20g)

step

1. Remove the tendons of sweet potato leaves and wash them;

2. Add 5000 ml boiling water and soda powder, add sweet potato leaves and scald them for 2 minutes;

3. Rinse the scalded sweet potato leaves for four times, then squeeze out the water, remove the bitter water, and cut them with a horizontal knife for use;

4. Wash straw mushroom, add chicken oil, ham, chicken soup and refined salt, steam for 20 minutes, remove ham, straw mushroom and juice, set aside;

5. Heat the lard in a frying pan, stir fry the sweet potato leaves, add straw mushroom and juice, add 700ml chicken soup and refined salt, and cook;

6. After boiling, thicken with wet starch, add lard and sesame oil, and pour 80% into the soup bowl;

7. Leave 20% in the pot, add 200 ml chicken soup and ham, and pour on the vegetable soup.

Tips

1. If there is no soda in sweet potato leaves, a small amount of alkali water can be used;

2. If there is no sweet potato tender leaf, it can be replaced in the following order: the first amaranth tender leaf, the second spinach tender leaf, the third tongcai tender leaf, and the fourth Junda tender leaf.

Characteristics of dishes

Taste: delicate fragrance

The color is green as emerald, fragrant and delicious.

nutritive value

·Heat (888.99 kcal)

·Protein (30.38 g)

·Fat (60.58 g)

·Carbohydrate (63.02 g)

·Dietary fiber (6.48g)

·Cholesterol (57.90 mg)

·Vitamin A (4994.60 μ g)

·Carotene (29840.00 μ g)

·Thiamine (0.75 mg)

·Riboflavin (1.46 mg)

·Nicotinic acid (10.55 mg)

·Vitamin C (280.00 mg)

·Vitamin E (1520.91 mg)

·Calcium (887.05 mg)

·Phosphorus (251.77 mg)

·Potassium (2585.32 mg)

·Sodium (3025.08 mg)

·Iodine (17.10 μ g)

·Magnesium (342.11 mg)

·Iron (19.52 mg)

·Zinc (2.53 mg)

·Selenium (8.14 μ g)

·Copper (6.01 mg)

·Manganese (7.99 mg)

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

Volvariella volvacea: Volvariella volvacea has high vitamin C content, which can promote human metabolism, improve immunity and enhance disease resistance. It also has detoxification, such as lead, arsenic, benzene into the human body, can be combined with the formation of anti bad blood elements, with urine discharge. Volvariella volvacea protein

Chinese PinYin : Hu Guo Cai