History of famous dishes:

"The Prince and the Geisha" is a court dish in Zheng De period of Ming Dynasty. It is said that Zhu Houzhao, the emperor of Wuzong, managed the country well. In order to master the national conditions, he likes to walk among the people. On this day, the emperor walked into the pub in Meilong Town. I heard that Li Fengjie, the shopkeeper, is a celebrity. As soon as Mr. Wu walked into the bar, he was fascinated by Feng's beauty. Xifeng cooked a good dish for the guests. She cooked a special dish with fresh bamboo shoots and squid. First, oil the chicken pieces, fry them until golden brown, and stand in the center of the plate: stir-fry the squid in the oil pan, roll them up, and thicken them with fresh soup: put the dishes around after taking out the pan. This dish is characterized by tender chicken inside and crisp outside, golden and beautiful, and crispy fish rolls. It is not only a delicious table wine, but also a nourishing and healthy food, leaving an unforgettable aftertaste after eating.

Practice reproduction:

Ingredients: 750g live chicken 1, 250g water-dried squid, salt, monosodium glutamate, wet starch, 2 eggs, cooking oil and fresh soup.

Exercise:

1. Slaughter live chickens, gut them, wash them and cut them into pieces. Clean the squid and cut it into rolls with a knife for later use.

2. Beat the eggs into a bowl and stir them evenly. Add salt, monosodium glutamate and dried starch and stir them into an egg paste.

3. Heat the wok. When the oil is heated to 50% to 60%, wrap the chicken pieces in the egg paste and put them in the oil pan. When they turn golden brown, crisp and tender, take them out and put them in the middle of the plate.

4. Heat the wok on a big fire. When the oil is poured to 70% to 80% heat, add squid and stir-fry slightly. When the squid is shrunk into a roll, take it out, control the oil until it is dry, add fresh soup, salt and monosodium glutamate to the wok, thicken it with wet starch and pour a little cooked oil. Then serve.