Yimeng famous food grits (SA)(yi meng ming chi shen )

Yimeng famous food grits (SA)

Introduction:

"There are many legends about grits. It is said that when Emperor Qianlong went down to the south of the Yangtze River, he passed by Linyi for breakfast and wanted to have a taste of the local famous food. Local officials offered this unique breakfast. When Emperor Qianlong tasted it, he asked," what is this? " The official did not hear clearly, but also asked: "what?" Qianlong was called "grits". So one spread ten, ten spread a hundred, so it spread. Grits are soup made of meat. It is said that it is a kind of breakfast food of Hui people in ancient western regions. At first, a couple of Hui people from Dadu of Yuan Dynasty came to Linyi to manage it, which was called "Rourou paste" at that time. Later, more and more imitators came to Linyi, and it was named "grits" in Ming Dynasty. According to the records of Linyi County annals, grits were created by Linyi people in the late Ming Dynasty. After several evolutions and improvements, they gradually formed a unique Yizhou famous food. Before the liberation, there were eight famous grits shops in Linyi City, but now there are hundreds of them. Chicken grits is the most representative traditional snack in Linyi, with salty, spicy, sour and chicken flavor. It is a local snack in Shandong Province. Grits, an ancient snack, is also a kind of porridge. It should be northern meat porridge. Grits are made of chicken, cattle, sheep, pigs and other meats. The method of making grits is slightly different. It is said that when Wang Xizhi, a calligrapher of the Eastern Jin Dynasty, was reading at night in his hometown Langxie (now Linyi, Shandong Province), his wife often made grits to advance. So it is also called Linyi grits. In the past 100 years, it has become a unique snack and spread all over the southwest of Shandong Province. Because of its spicy and delicious, fat but not greasy, dispelling wind and cold, eating and invigorating stomach, it is deeply loved by people. Drinking grits in the morning is a traditional food custom in Linyi

Production steps:

Step 1: now kill an old hen, put enough water in the pot, heat it and soak it for a while at about 50 ℃.

Step 2: soak the wheat kernel in water.

Step 3: pour out the warm water and add water again.

Step 4: put the whole onion and ginger, and cut the ginger into large pieces.

Step 5: put fennel, Zanthoxylum, geranium leaves into the cooking box.

Step 6: put the material box into the pot and start stewing chicken.

Step 7: after about 1 hour, the chicken is well cooked and can be easily inserted with chopsticks.

Step 8: tear off the chicken, take out the plate, and keep the chicken rack in the pot.

Step 9: put in the wheat kernel.

Step 10: simmer for about an hour, remove the chicken rack and seasoning.

Step 11: thicken the flour with water.

Step 12: pour the sauce into the pot and stir.

Step 13: wash and chop coriander.

Step 14: add soy sauce, vinegar, salt and pepper and simmer for 5 minutes.

Step 15: shred the chicken and put it into a bowl.

Step 16: add the soup.

Step 17: Sprinkle coriander and serve.

Materials required:

Hen: 1

Dried wheat kernels: 150g

Flour: 50g

Scallion: 1

Ginger: 1 yuan

Coriander: 1

Pepper: right amount

Star anise: 4

Refined salt: 10g

Vinegar: 1

Raw soy sauce: 1 teaspoon

Note: 1, boil chicken grits must use free range grass hen. 2. The worse the wheat kernel is cooked, the better. 3. Flour paste should not have small lumps.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yi Meng Ming Chi Shen