Suzhou famous dish "fenghuanchao"(gu su ming cai feng hai chao )

Suzhou famous dish "fenghuanchao"

Introduction:

"Fenghuanchao" is a famous dish in Suzhou. It is said that in the past, in Wuxi, Suzhou, when a wealthy family married, they would take their son-in-law back to their mother's home to visit their relatives three days later to thank their parents for their upbringing. In ancient times, son-in-law was a VIP. When he went to Taishan's father-in-law's house, he would be warmly treated. During the dinner, Weng's son-in-law had a good time drinking and asked him to take good care of his daughter, which was a kind of etiquette at that time. Even poor families should eat better than usual to entertain their son-in-law. This "fenghuanchao" is a soup dish that the daughter of a wealthy family must serve when she comes back. Of course, ordinary people's families don't have this kind of blessing. "Fenghuanchao" is actually a very simple soup dish. What we eat is the delicious raw materials and its original flavor. This dish is usually made of "Pigeon". It's good to stew with soup and meat. It tastes delicious and has tonic effect. This dish has been mentioned in Yuan Mei's "Suiyuan food list" and "Yangzhou Huafang Lu" in Qing Dynasty, but the name is different. When Qianlong passed Suzhou on Jiangnan Road, the local officials once served him this dish. The emperor ate it with delicious taste and elegant name! It can be said that there are thousands of beauties in the world. How can they compare with Gusu. It is said that when Qianlong first hosted a banquet for local Manchu and Han officials at Tianning Temple palace in Yangzhou, the entourage of the house of internal affairs specially ordered people to prepare the "phoenix return to nest". "Tianning Temple" was also the original place of "Manchu and Han banquet". According to the records, the banquet was very luxurious and grand, which was extravagant and luxurious, enjoying the delicious food of Jiangnan. The Qianlong period of Qing Dynasty was the heyday of the development of diet in China. On the basis of Kangxi's "banquet for thousands of old people", it established the "Manchu and Han banquet" which was later recognized by people. Thick and heavy in colours, China's food culture has been added to the Chinese food culture. "Fenghuanchao" was later converted to "chicken" as raw material by many restaurants, which turned into mainly eating meat. In fact, its original practice is to drink soup. Today, we are going to make this "Phoenix returns to its nest" and its main production is as follows:

Production steps:

Step 1: clean the internal organs of the pigeon, and put green onion and ginger into the belly of the pigeon.

Step 2: blanch mushrooms and bamboo shoots.

Step 3: put the blanched mushrooms and bamboo shoots into the stewing cup.

Step 4: put the pigeon in boiling water for 3 minutes, then wash it with water.

Step 5: put the pigeon into the stew.

Step 6: place pigeon eggs around the pigeons.

Step 7: put a mushroom on the pigeon.

Step 8: pour the chicken soup into the pot.

Step 9: Boil the chicken soup and season with salt and a little MSG.

Step 10: sprinkle a little pepper in the soup and mix well.

Step 11: pour in proper amount of Shaojiu and mix well.

Step 12: ladle the prepared soup into the stew cup.

Step 13: cover the stew cup and put it into the steamer.

Step 14: steam over medium heat for two hours.

Step 15: after steaming, put in a few pieces of medlar, simmer for a while, and then put in a boiled cabbage heart to serve.

Materials required:

Pigeon: 380 grams each

Pigeon eggs: 10

Mushroom: 30g

Winter bamboo shoots: 35g

Vegetable heart: 20 grams per plant

Wolfberry: 10 capsules

Ginger slices: 15g

Scallion: 30g

Salt: 2G

MSG: 1g

White pepper: a little

Shaojiu: 20g

Chicken soup: 550ml

Note: the characteristics of this dish: clear color of soup, fragrant smell, smooth and tender pigeon meat, delicious soup. Warm tips: 1, all the soup of birds, must take out the internal organs, do not leave any blood stasis, especially the lungs must use the finger bone to take out, so as to keep the soup delicious. After boiling the soup, the poultry should be cleaned again. There should be no froth and dross on it. 2. Small Chaiji can also be used to make fenghuanchao, but it is not as delicious as pigeon. 3. To make original dishes or soups, the ingredients must be fresh without any peculiar smell, otherwise the taste of the soup will be affected. 4. If there is no chicken soup, it can be replaced by a concentrated chicken juice on the market. It tastes good, and the price is about 18 yuan per bottle. This kind of Gusu food "fenghuanchao" is ready. Its production is simple, delicious, this soup, the most suitable for summer warm tonic, for your reference!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Gu Su Ming Cai Feng Hai Chao