West Lake Yolanda Gourmet Raiders West Lake water shield
Water shield is a perennial aquatic plant. The leaves are oval and dark green, and there are colloidal transparent substances on the tender stems and leaves. The edible part is the new leaves that have not yet been unfolded after sinking into the water. Rich in protein, vitamins and trace iron, with high nutritional value. The soup or soup made by water shield is particularly delicious and is listed as a famous dish in Hangzhou. The leaves of the West Lake water shield are oval and dark green, and there are colloidal transparent substances on the tender stems and the back of the leaves. In history, "Three pools reflecting the moon" is the most famous water shield. Fresh water shield can be mixed with sugar; The nutritious, delicious and delicious "West Lake Shepherd Soup" is one of the famous dishes in Hangzhou.
Product history: Hangzhou traditional famous products, produced in fresh water lakes such as West Lake, also known as horseshoe grass and water lotus leaf. Grass was recorded as "Soup Sea Perch" in Jin Dynasty. According to legend, when Emperor Qianlong went to the south of the Yangtze River, he ate thick soup every time he went to Hangzhou, and regularly sent people back to the palace to eat. The meat is tender and creamy, and it is used as a soup spoon. It is rich in flavor and is regarded as a precious food at a banquet.
Product story: There is a story about the origin of "West Lake water shield". According to the Book of Jin Han Shu Zhang Chuan, when Han Shu Zhang was an official in Luoyang in the Jin Dynasty, "Because of the autumn wind, he thought about Wuzhong leek, soup and perch, saying,' Life is expensive, why do you hold an official for thousands of miles to be famous?' I drive home. "Hans Zhang resigned and returned to his hometown because he thought of the food in his hometown. Later, this story formed the idiom allusion of "thinking high".
Double happiness
This kind of cake is a traditional variety of Hangzhou Zhiweiguan. Therefore, double supply, taking the meaning of auspiciousness and celebration, is named Happiness Double.
Raw material formula:
2 kg of white flour, 250g of pork suet, 500g of adzuki bean, 500g of cooked walnut kernel, 250g of candied dates175g of cooked pine nuts125g of raisins150g of prunes125g of preserved kumquat125g of bergamot radish1.
Production method:
1. Chop suet, film and cut into pieces, and mix well with 50g of white sugar to form suet.
2. Remove the silt and impurities from adzuki beans, wash them, put them in a pot, add 1.5 liters of water, and cook them with strong fire before low heat.
3 hours (until it boils). Take out the pot and put it into the peach snail, then connect it to the big basin, wipe the red beans with your hands and prepare 2.5 liters of cold water. While kneading, pour in the roller to let the bean paste leave the shell (until the roller bean paste is wiped off). 15 minutes Clean the bean paste in the basin, drain it, pour it into a cloth bag and wring it out.
3. Put the wok on the medium fire, put 100g cooked lard and 1kg white sugar into the wok, slide them out with a frying spoon to make the sugar oil fully dissolved, then add the bean paste and stir-fry it continuously to make the water volatilize. When the straight bean material turns brown, it becomes refined fine sand (about 1.5kg).
4. Cut candied dates, red melons, walnuts, candied kumquat, fingered citron radish and green plums into 3mm cubes, add pine nuts, raisins, sugar (250g) and osmanthus flowers and mix well to make eight kinds of fruit materials.
5. Add 1 liter of water (50℃ in winter, 40℃ in spring and autumn, 20℃ in summer) to the noodles and mix well. Take out a proper amount of wet flour, put it into the same amount of fermented flour, add baking soda (dissolved in a little water), mix well and knead thoroughly to make fermented flour, divide it into 50 doses, roll it into skins with a rolling pin one by one with a diameter of 6 cm, and wrap it with fine sand, sugar plate oil and sugar eight fruits. Pinch it up, put it into a mold with a length of 8 cm, a width of 5 cm and a thickness of 4 cm, and press it into a happy double oil green body.
6. Spread the wet drawer cloth in the cage, put the happy twins in the cage (4 in each cage) and steam for about 5 minutes.
Product features: thin skin and soft meat, stuffing oil. You can eat it while it is hot or steam it again.
Chestnut mushroom
"Chestnut Mushroom" combines the millet of "king of dried fruits" and the best mushroom of "mountain delicacies". Chestnut fruit powder is waxy, mushroom meat is tender and smooth, one dish has two flavors, and green vegetables. It is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.
1. Cut chestnuts with a knife (0.4/5 of the depth of chestnuts), put them in a boiling water pot and cook until the shell cracks, then take them out, peel off the shell and remove the film.
2. Set the wok on high fire, boil the vegetable oil to 60% heat, pour in chestnut meat and mushrooms, add 150g soy sauce, white sugar and water, boil, add monosodium glutamate, thicken with wet starch, decorate with fried vegetables, pour in sesame oil, and serve the mushrooms face up.
Stew the chestnuts well, and the mushrooms are delicious. Dilute and thicken chestnuts with wet starch to make the juice bright.
Steamed grass carp in vinegar sauce
West Lake vinegar fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times. To choose grass carp with moderate posture, it is best to blanch it with clear water first to master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored. (Hangzhou)
raw-food material
1 live grass carp weighs 6o0g, with 4 onions and 5 slices of ginger.
eating habits
1. First, process live grass carp. Scrape the scales, clean them, cut them open from the back of the fish and take out the internal organs. Fish heads should also be split open, just like conjoined fish with abdomen connected. Make several cuts on the fish with a knife. This knife method is called "cutting peony slices", which is easy to taste when burned.
2. Heat a wok over medium heat, put 50g (1 2) of oil, add onion and ginger and stir-fry until fragrant, add 15g (3/2) of yellow rice wine, add water (enough to submerge the fish), and then add 30g(6/2) and 5g (1 2) of soy sauce.
3. Scoop out 1 00g (2g) boiled fish soup, add 1 0g (2g) soy sauce, 50g (12g) white sugar, 50g (12g) rice vinegar and a little salt, and add 30g (after boiling.
Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, which has anti-aging and beauty effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors; It also has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, stopping malaria, promoting bowel movement and improving eyesight, and is mainly used for treating fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache and chronic malaria. Ginger: Ginger has the function of detoxification and sterilization, so we usually put some Jiang Mo and ginger juice when eating preserved eggs, fish and crabs. Gingerol in ginger can resist aging, and the elderly often eat ginger to get rid of "senile spots". Ginger extract can stimulate gastric mucosa, cause reflex excitement of vascular motor center and sympathetic nerve, promote blood circulation, strengthen stomach function, and achieve the functions of strengthening stomach, relieving pain, sweating and relieving fever. The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; The mixture of gingerol and gingerol separated from ginger has obvious antiemetic effect. Ginger extract has obvious effects of inhibiting skin fungi and killing trichomonas, and can be used to treat various carbuncle, swelling and sores. Ginger can also inhibit the activity of cancer cells and reduce the toxic effect of cancer.