Zhejiang cuisine -- Hangzhou famous dish "shaosu goose"(zhe cai hang zhou ming cai shao su e )

Zhejiang cuisine -- Hangzhou famous dish "shaosu goose"

Introduction:

"Shaosu goose" used to be a vegetarian dish in temples around Hangzhou. It has a unique taste and is a very good vegetarian dish. For hundreds of years, it has been loved by local people, especially vegetarians. When they eat in restaurants, they often take it as the first choice of vegetarians. This dish, later improved by chefs, has evolved into a representative vegetarian dish in Zhejiang cuisine. In the Southern Song Dynasty, the Song Dynasty gradually began to decline. A huge feudal dynasty was defeated by the Xiongnu in the north. The territory of the Yellow River Basin had long been lost. Forced to move its capital from Henan to today's Hangzhou. At that time, the great song dynasty devoted the whole country's efforts to defend Jiang and tried to recover the Central Plains from the outside, and began to recuperate from the inside. As the capital of the Southern Song Dynasty, Hangzhou gathered chefs and vendors from all over the northern part of China. Hangzhou once presented a prosperous scene in the late Song Dynasty, and Zhejiang cuisine began to develop from this period. During the Southern Song Dynasty, there were all kinds of restaurants and restaurants in Hangzhou, which were full of North and South flavor. Over the past few years, Zhejiang cuisine has formed its own unique style by making full use of the rich local resources, and has been listed as one of the eight major cuisines in China. Many dishes in "Zhejiang cuisine" are all varieties of northern and southern regional flavor and folk cuisine. After winning the fittest, retaining the essence and removing the dross, once formed the main representative cuisine of Southern cuisine in China. "Shaosu goose" is a typical representative dish of Zhejiang cuisine. The method of this dish is very simple. It is only made from local rotten skin, and then simply seasoned. It becomes a delicate vegetarian dish. The specific preparation of "vegetarian roast goose" is as follows

Production steps:

Step 1: soak the dry oil skin in water.

Step 2: put sugar, monosodium glutamate, soy sauce and Shaoxing wine into the cooking basin, add appropriate amount of water and mix well.

Step 3: put the soft oil skin into the sauce.

Step 4: pack the outermost oil skin, marinate it, season it, and lay it on the chopping board.

Step 5: soak the inner oil skin for 15 minutes to make it more delicious, then stack the oil skin and roll it into a flat roll.

Step 6: put in the steamer, put the scallion and ginger on it

Step 7: steam over medium heat for 15 minutes.

Step 8: after steaming, pick out the onion and ginger.

Step 9: pat a little dry starch on the bean roll and put it into a 40% hot oil pan.

Step 10: fry both sides until golden, take out, drop a few drops of sesame oil and wipe evenly.

Step 11: then put it on the chopping board and cut the code disc with a knife.

Materials required:

Dry rotten skin: 150g

Soy sauce: 30g

Sugar: 20g

MSG: 2G

Shaojiu: 15g

Scallion: 20g

Ginger slices: 15g

Sesame oil: a little

Dry starch: a little

Cooking oil: proper amount

Note: this dish features: golden color, crisp outside and tender inside, moderate salty and sweet, delicious taste. Warm tips: 1. You can choose dry or fresh oil skin. 2. Take the good and neat oil skin as the outer skin, and the fragmentary ones can be wrapped inside as the core material. 3. As the heart material, the oil skin must be salted and tasted. 4. Don't roll the oil too tightly. Roll it into a flat circle. 5. Frying oil temperature should not be too high, 40% heat can be pot, skin can be patted some dry powder, also can not be used.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Zhe Cai Hang Zhou Ming Cai Shao Su E