Beijing style appetizer "golden cake with snow pear"(jing wei er kai wei xing jiu cai jin gao ban xue li )

Beijing style appetizer "golden cake with snow pear"

Introduction:

"In the past, there was a simple and delicious appetizer in the imperial dining room and official dishes, which was called" snow pear mixed with golden cake ". "Golden cake" is "hawthorn cake", which was called "golden cake" by Manchu in Qing Dynasty, which means very precious. Although hawthorn cake is simple, it comes from the court and the government, so its value is doubled! "Golden cake" is made by boiling hawthorn with white sugar, and then solidifying it. It has the effect of appetizing and food stagnation. "Snow pear" is "snow pear". Snow pear has the effect of clearing lung and throat. It can be used to make autumn pear paste and Runfei syrup. It can also be used to sober up. It is delicious and has health care function with golden cake. It is also a delicate dish in Imperial dining room. Today, we will use the old Beijing specialty "Jingao" and "Xuehua pear" to make this simple and delicious sobering dish, which is called "Jingao mixed with Xuexue pear"

Production steps:

Step 1: put a little salt in the bowl, then pour in some cold boiled water or mineral water.

Step 2: peel the pear and cut it into shreds. Don't cut the pear shreds too thin, about the thickness of the matchstick.

Step 3: after cutting, put it into the brine basin and soak it for three or five seconds, so that the pear is not easy to change color.

Step 4: cut the golden cake into shreds, the thickness of which is roughly the same as that of pear.

Step 5: then put it into the light salt water basin to remove the stickiness, so that it is easy to mix food without adhesion.

Step 6: drain the pear and golden cake, then sprinkle a little sugar into the tray.

Materials required:

Snowflake pear: 500 grams each

Hawthorn cake: 200g each

Salt: 3 G

Sugar: 35g

Cold boiled water: appropriate amount

Note: the characteristics of small dishes: clear red and white, beautiful color, sweet and sour, appetizing and sobering. Warm tips: 1. After the pear and golden cake are cut, just pass through the light salt water. Do not soak them. In this way, they are not easy to change color. 2. Golden cake is not sticky and tastes good. Must pay attention to hygiene, to use cold water or mineral water. 2. If you like to eat more acidity, you can also sprinkle some black plum water, the taste is good, do not use white vinegar, sprinkle white vinegar after the taste is not good. There is no need to stir the sugar after sprinkling, so it's better to sprinkle the sugar evenly. It's also good to use fine granulated sugar. Stir fry spoon of this Beijing style sobering dish "golden cake mixed with Sydney" is ready, for your reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Jing Wei Er Kai Wei Xing Jiu Cai Jin Gao Ban Xue Li