Hunan cuisine(xiang cai chuang wang shan zhen bao )

Hunan cuisine

Introduction:

"It is said that Li Zicheng was defeated and exiled in Mangshan. He cut his hair to become a monk here and changed Guanyin temple to Huilong Temple to express his ambition to restore the throne of the dragon in Mangshan. During his residence, he often went up to the mountain to collect mushroom shoots and wild vegetables, and cooked them together to conserve his energy. This dish has been handed down among the people to this day. This dish is made of wild mushrooms, yams, wild bamboo shoots and bone and meat soup. It tastes rich and delicious. When I made this dish, the raw materials were changed. The mountain is really out of reach. I can't pick the precious iron. It's just as delicious to use ordinary mushroom shoots. "

Production steps:

Step 1: wash the mushroom and cut the bamboo shoots with an inclined blade.

Step 2: use the ball digger to dig the taro into a ball.

Step 3: put all the raw materials into the casserole, add the bone and meat soup, bring to a boil over high heat, turn the low heat and simmer until cooked.

Step 4: when the taro is soft and rotten, and the soup is thick, add salt and chicken essence to taste. Finally, pour in the cooked chicken oil, sprinkle with chopped green onion and serve.

Materials required:

Mushroom: 200g

Taro: 200g

Canned bamboo shoots: 100g

Bone and meat soup: 500g

Salt: 1 teaspoon

Chicken essence: 2 teaspoons

Cooked chicken oil: 1 tablespoon

Onion powder: appropriate amount

Note: grind Ji a few words: do this dish must use bone soup slow fire to boil, taste delicious. The choice of oil mushroom will make the cooked soup thick and taste excellent. If you like clear soup, you can replace it with Flammulina velutipes, fresh mushrooms and other fungi.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Xiang Cai Chuang Wang Shan Zhen Bao