Beijing style refreshing drinking dish "Jingbai mixed with golden cake"(jing wei er shuang kou yin jiu xiao cai jin gao ban jing bai )

Beijing style refreshing drinking dish "Jingbai mixed with golden cake"

Introduction:

"Jingao" is the honorary name of hawthorn cake. Hehe, in the past, old Beijing people called it "Jingao". The reason why it is called Jingao is that it was developed by the imperial dining room in the Qing Dynasty. At that time, the Imperial Palace was strictly forbidden, especially during the reign of Emperor Yongzheng. The concubines and maids in the Imperial Palace seldom got exercise, and often suffered from chronic diseases such as food accumulation and indigestion. Later, the imperial hospital formulated a prescription for making this snack in the imperial dining room. There is also the "Hawthorn pill" sold in Tongrentang drugstore in Beijing, which is also a good medicine specially made for the palace in the Qing Dynasty. The snack "Jingao" was often given to the princes as a reward by the emperor. Later, the method of making Jingao spread outside the palace, and people called it "Jingao", meaning "Jingui". For a long time, only the chef in the palace could make the golden cake. Later, it gradually spread, and the method of making it was no longer confidential. Today, we use the old Beijing Traditional Golden cake to make a palace dish "golden cake mixed with Beijing white". "Jingbai" is the Chinese cabbage produced in Beijing, commonly known as "Jingbai". The Chinese cabbage of old Beijing used to be produced in Miyun, Huairou. The color of Chinese cabbage is green on the outside and snow-white on the inside. It's crisp and sweet on the inside. It's a good vegetable variety, and it's also the watchful dish of Beijing people in winter. At the end of autumn and the beginning of winter, every family has to store hundreds of Jin or hundreds of Jin of Chinese cabbage, and some of them have to store thousands of Jin. This depends on the family's population until the beginning of spring. Even so, there will be ten days and a half months of spring every year. At that time, only pickled vegetables or pickled vegetables in winter can fill the temporary gap, Beijing Liubiju pickles also sell well! The practice of "golden cake mixed with Jingbai" is as follows

Production steps:

Step 1: cut the cross section of Chinese cabbage into flower knives with a 45 degree slope. The spacing of each knife is 3 mm. The depth of the knife should be 3 / 4 of the thickness of Chinese cabbage.

Step 2: then cut the cabbage into 3-4mm wide strips.

Step 3: after cutting, soak it in ice water to make the cabbage side bend and crack when it is cold. It is also called wheat ear strip.

Step 4: cut the golden cake into thin strips.

The fifth step: then mix the vegetable juice, put a little salt in the bowl about 1 grams.

Step 6: put sugar and vinegar into the bowl.

Step 7: mix well and then rinse with a little warm water to melt.

Step 8: at this time, the cabbage soaked in ice water has fully expanded.

Step 9: take out the cabbage strips, drain the water and put them into the basin. Rinse the cut golden cake strips with cold boiled water and put them into the cabbage. Pour in the sweet and sour juice.

Step 10: mix well and serve.

Materials required:

Cabbages: 300g

Golden cake: 150g in a small piece

Sugar: 50g

Refined salt: 2G

White rice vinegar: 30g

Ice: moderate

Cold boiled water: appropriate amount

Note: small dish features: red and white, beautiful color, crisp, sour and sweet, delicious taste, drinking and sobering, simple and bright, complement each other, just like cheap from the palace. Warm tips: 1, cabbage to choose Tender help, cutting edge should be uniform, and do not cut. 2. Putting a little salt in the sauce will make the sweetness suddenly increase. It is commonly known in the industry that if you want to put some salt in the sauce, that's the reason. The sweet and sour taste after putting salt will be more lasting and not greasy to eat. All dishes with sweet and sour taste need to put a little salt. So far, don't put too much salt. 3. Jinggao strip will feel sticky and hard to mix well after being cut. Just rinse it with a little cold water and drain the water. This delicious appetizer "Jingbai mixed with golden cake" is ready for your reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Jing Wei Er Shuang Kou Yin Jiu Xiao Cai Jin Gao Ban Jing Bai