Birds return home(bai niao gui chao )

Birds return home

Introduction:

"I've always wanted to make a dish for my sister yanleeks in the distance, so I thought of this dish. It's not very mature and it's not good enough. I welcome your valuable opinions. Su Dongpo has a picture of a hundred birds returning to their nests. Lun Wenxu, a talented man from the South China Sea in the Ming Dynasty, wrote a poem for him: born one after another, 345678. How few Phoenix, how many birds, peck all the stones in the world. This is a catchy and meaningful mathematical poem. After calculation: "born one after another", it is 1 + 1 = 2. "Three four five six seven eight, namely 3 × 4 = 12, 5 × 6 = 30, 7 × 8 = 56. The sum of the four groups of numbers is exactly 100. It coincides with the "hundred" of the title "hundred birds". It also reflects the relevance of the poem, which is amazing. The Phoenix in the poem also refers to the person who has real talent and learning, while the bird means the person who has no knowledge but is in a high position. So this seemingly simple poem became an allegorical poem satirizing the current situation of officialdom at that time. The return of a hundred birds symbolizes prosperity and peace. At the same time, I also hope that the children and grandchildren who go out can keep the traditional ideas of the Chinese people, do not forget their hometown and return to their roots. Spring and autumn, winter and summer, rain and snow, hometown is the last home of life. Writing here, I can't help humming Luo Dayou's song in my heart: "maybe tomorrow when the sun goes down in the West and the tired bird has returned, you will have set foot on the old way back..."

Production steps:

Step 1: prepare ingredients: quail egg, chicken breast, sea shrimp, broccoli, potato, onion, ginger

Step 2: tear the broccoli into small pieces, blanch them in boiling water with refined salt and a drop of oil, and then drain them with cold water

Step 3: shred potatoes, soak in water, remove starch

Step 4: cut onion and ginger, set aside

Step 5: cook and peel the quail eggs

Step 6: remove the fascia of chicken breast and chop it into meat stuffing

Step 7: add onion, ginger, refined salt, soy sauce, sugar, pepper, sesame oil, monosodium glutamate and other seasonings to the chicken stuffing to make it stronger

Step 8: remove the shell and leave the tail

Step 9: cut through the back with a knife and remove the shrimp line

Step 10: deal with the appearance. This step is the same as butterfly shrimp

Step 11: wrap the shrimp with minced meat and make it look like a bird

Step 12: insert the peeled shrimp feet into the meat to make a bird's mouth

Step 13: decorate the bird's eyes with black sesame

Step 14: put a carrot slice under the shape, put it on the steamer and steam for 10 minutes

Step 15: put oil in the pot

Step 16: add shredded potatoes at 70% heat

Step 17: deep fry until golden and remove

Step 18: Sprinkle appropriate amount of refined salt while hot and mix well

Step 19: Broccoli

Step 20: spread the shredded potatoes

Step 21: top with quail eggs

Step 22: place the steamed bird around and decorate it.

Materials required:

Quail egg: 250g

Chicken breast: 150g

Shrimp: 8

Broccoli: moderate

Potatoes: moderate

Black Sesame: right amount

Carrot slice: right amount

Virgin fruit: moderate

Scallion: right amount

Ginger: right amount

Refined salt: right amount

Soy sauce: right amount

Sugar: right amount

Pepper: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: 1, after fried potatoes, to take advantage of hot seasoning. 2, when steaming under a carrot slice, to prevent adhesion. 3, if you want a more delicate taste, you can beat chicken into minced meat, or change to fish stuffing

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bai Niao Gui Chao