The number one water mat in Luoyang -- peony and swallow dishes(luo yang shui xi zhi tou pai mu dan yan cai )

The number one water mat in Luoyang -- peony and swallow dishes

Introduction:

"Peony swallown dish" is the most famous dish in Luoyang water mat. Its unique feature is that ordinary white radish is cooked elaborately through multi-layer process to make the taste of bird's nest. It is characterized by beautiful appearance, delicious soup, sour and spicy fragrance, smooth taste and rich cultural connotation. "Peony Yancai" began in Luoyang, once known as "Luoyang Yancai". There is a long history about its origin. Luoyang is located in the hinterland of the Central Plains, in the world, is a famous Millennium imperial capital. The ancient capital of the thirteen dynasties has a long history of 5000 years from the Xia and Zhou Dynasties to the present. Luoyang has beautiful landscapes. Luoyang peony is the best in the world. In April and may of each year, "the flowers bloom and fall for 20 days, and all the people in the city are crazy". The peony flower is elegant, and it is worthy of the king of flowers. In the Chinese catering industry, Luoyang water mat is a wonderful flower. It is also known as the "three wonders of Luoyang" together with Longmen Grottoes and Luoyang peony. Luoyang water banquet began in the Tang Dynasty and has a history of more than 1300 years. It is the oldest, most complete and oldest set of famous banquet in China so far. Due to its grand elegance, unique style, wide selection of materials, careful and meticulous cooking, delicious and diverse taste, comfortable and refreshing taste, it has won the praise of guests at home and abroad. Luoyang water mat almost every dish has soup. It's dry and orderly. The soup goes with the dish. Because there is too much soup, it looks like soup and water, so it's called "water mat". The style of Luoyang water mat is different from the north and South cuisines. When serving, it goes to the table one by one. After eating one dish, it goes down and then serves another dish. It's also called "water mat". Luoyang water mat is cold and hot, There are meat and vegetables, sweet and salty, sour and spicy. The whole table is divided into the first eight dishes, the four Town tables, the eight middle pieces, and the four end dishes, with a total of 8844 and 24 dishes. It is a metaphor for the 24 years of Wu Zetian's reign. Luoyang water mat is famous all over the world for its "hot, cold, scorched, soft, thin, thick and dry, Haihe meat, spicy and sour". "Peony Yancai" is the first major dish in Luoyang water mat. It first appeared on the stage. There is a beautiful legend about its origin. It is said that during the reign of Empress Wu Zetian as emperor, there was no war in China. In addition, she was adept at ruling the imperial court. One autumn later, a huge radish, about three feet long, green on the top and white on the bottom, weighing about 20-30 Jin, grew in the Xiayuan vegetable field of Dongguan in Luoyang. The vegetable farmers regarded it as a strange thing and took it as a mascot to pay tribute to the court. The empress was very happy when she saw the radish. Because it symbolized good weather and peace of the country, she ordered people to send it to the imperial dining room and let the chefs cook. In order to show their superb skills, the chefs cooked the soup with delicacies and delicacies and presented it to the empress. After tasting it, the empress felt unique, fresh and refreshing, and had the flavor of bird's nest, From then on, no matter the princes and ministers, the relatives and relatives of the emperor, or the common people of liming, they all chose this dish in the formal banquet, making it elegant and popular. After evolution, a variety of raw materials were added to prepare it. It can be used not only for rare delicacies, but also for ordinary shredded meat and eggs. It tastes fresh, sour and spicy, and is very delicious. With the change of history, through the hard research, innovation and development of chefs of all ages, this dish is becoming more and more perfect. Because it originated in Luoyang, it is called "Luoyang Yancai". Until October 1973, when Canadian Prime Minister Trudeau visited China, accompanied by his beloved Premier Zhou, he came to Luoyang to taste the Luoyang water table. In order to make the prime ministers of the two countries happy, the chefs specially placed a peony flower made of eggs in a prominent position when cooking the swallow dishes. Make it more auspicious. As soon as they appear, they will attract everyone's attention. A beautiful Yellow Peony Flower floats on the soup noodles, with gorgeous flowers and delicious dishes. Premier Zhou was very happy and said wittily: "Luoyang peony is the best in the world, and peony flowers can also grow in the dishes.". From then on, "Luoyang Yancai" was renamed "Peony Yancai."

Production steps:

Step 1: the main ingredient of peony and swallow: white radish

Step 2: the side dishes of peony swallown: mushroom, ham, egg, squid, bamboo shoots, chicken, crab stick. (a little bit of each)

Step 3: wash the radish, remove the head, tail and skin, and cut into thin slices.

Step 4: cut in turn.

Step 5: then cut into very thin radish shreds.

Step 6: soak the sliced radish in clean water for half an hour, then change the water twice.

Step 7: prepare the side dishes. First knock the eggs into a bowl, add a few grains of salt, break them up, and spread them into egg skin in three times.

Step 8: one egg skin is cut into silk, and the other two egg skins are cut into triangles to make peony flowers in the following steps.

Step 9: squid shreds and mushrooms need to be soaked in advance. (SQUID for half a day, mushroom for one hour)

Step 10: cut mushrooms, ham, bamboo shoots and chicken into shreds. Tear the crab stick into small strips along the lines by hand, and wash the shredded squid.

Step 11: bring to a boil with proper amount of water, and add 1 teaspoon salt and a little cooking oil. Then put in shredded chicken, mushrooms, winter bamboo shoots and squid, blanch them in water and drain them.

Step 12: at this time, soak the shredded radish, take it out and drain the water. (the pickled shredded radish becomes firm, not only not spicy, but also helps to make powder.)

Step 13: pour the dried shredded radish into a large basin.

Step 14: Sprinkle 3 tablespoons mung bean starch evenly

Step 15: mix gently.

Step 16: lay the kitchen special steaming cloth in the steaming drawer and pour in the shredded radish.

Step 17: put the water in the steamer and steam for 5 minutes.

Step 18: pour the steamed shredded radish into the cold boiled water and gently spread it with chopsticks.

Step 19: at this time, the shape and taste of shredded radish are somewhat similar to that of swallows (Bird's Nest).

Step 20: spread the shredded radish, move it to the colander and drain again.

Step 21: then put it into a shallow soup plate and sort it out a little.

Step 22: straighten out the prepared shredded vegetables, then spread them on the shredded radish at intervals.

Step 23: make the petals of Peony from the triangle egg skin prepared before, and insert them into the shredded radish to make a peony.

Step 24: steam again in boiling water for 5 minutes. Let mushroom, bamboo shoots, ham, chicken and other ingredients taste into the radish.

Step 25: pour a proper amount of soup into the pan (it's better to soak 2 / 3 of the oat), add 1 teaspoon of salt, 1 / 2 teaspoon of sugar and 1 teaspoon of white pepper. Bring to a boil, turn off the heat, then add a little vinegar and chicken essence.

Step 26: along the edge of the soup plate, slowly pour into the plate. Let the seasoned soup soak the oats.

Step 27: Sprinkle appropriate amount of coriander powder or scallion, then serve. When eating, spread the shredded radish and side dishes and mix them with the soup. It's delicious.

Materials required:

White radish: 1, about 1500g

Mushroom: 3

Ham: moderate

Winter bamboo shoots: moderate

Chicken: right amount

Squid: moderate

Eggs: 2

Crab sticks: 2

Soup: right amount

Coriander: 1

Table salt: 2 teaspoons

Sugar: 1 / 2 teaspoon

Chicken essence: appropriate amount

Vinegar: right amount

Pepper: 1 teaspoon

Mung bean starch: 3 tbsp

Note: heart of the poem phrase: 1: the best choice for white radish production of peony and oat is three jin of big radish without bran. 2: Take the middle part of the radish and cut it into uniform filaments, so that the shape of the shredded radish is similar to that of the bird's nest. 3: Radish must be soaked first, which can not only remove the pungent taste of radish, but also the soaked radish is firmer, which is helpful for the powder shooting in the next step. 4: Radish soaked to fully drain water, so that the powder is not only easy to beat even, and not easy to agglomerate. 5: After steaming the shredded radish for the first time, it must be spread gently to avoid breaking and pasting. The purpose is to disperse the shredded radish. 6: In order to taste authentic, we must use mung bean starch. The finished dish made in this way is not only crystal clear, but also tastes very good, more like bird's nest.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Luo Yang Shui Xi Zhi Tou Pai Mu Dan Yan Cai