Taste: salty and delicious
Technology: others
Raw materials for making Rhizoma Cynanchi in Luoyang:
Ingredients: white radish 1000g, sea cucumber 250g (soaked in water), dried squid 100g, chicken 300g, chicken breast 100g.
Accessories: 200g of cake, 50g of egg white, 8g of starch (broad bean), 25g of ham, mung bean powder100g, beef tendon (soaked hair)15g, 8g of magnolia tablet, and 0g of dried shrimp15g.
Seasoning: soy sauce 5g, 15g lard (refined), salt 5g, monosodium glutamate 2g and yellow wine 2g.
Teach you how to make Luoyang swallow food, and how to make Luoyang swallow food delicious.
1. Wash and peel the white radish, select the middle section and cut it into 2 mm thick and 6 cm long filaments;
2. Soak shredded radish in cold water for 20 minutes, take it out, drain it, put it into dry starch, mix well, spread it on a cage cloth and steam for 5 minutes;
3. Take out the steamed shredded radish and let it cool, then shake it in cold water, take it out and drain it, sprinkle 3 grams of refined salt and mix well;
4. Then steam it in a cage for 5 minutes to get the phoenix tail, and put it in a big pot after cage culture;
5. Soak the dried squid in cold water first, tear off the blood film, soak it in alkaline water (50g of soda ash, cold water 1000ml), press a heavy object, and soak it for 4-5 hours to make it swell;
6. Then take it out and soak it in clear water repeatedly until the squid becomes sticky and transparent. When elastic, put it in clear water and add a proper amount of natural ice for later use.
7. Wash and cook chicken;
8. Soak magnolia slices and wash them;
9. Cut the sea cucumber, squid, magnolia slice, tendon and cooked chicken into rectangular slices with a length of about 5 cm and a width of about 2 cm;
10. blanch each block in boiling water;
1 1. Then cut the ham into rectangular pieces;
12. Put the dried laver and the cut ingredients on the plain anchovies in the pot at intervals;
13. Chop raw chicken breast into mud, and add egg white, wet starch and refined salt to thicken it;
14. Add 100 ml clear soup and cooked lard, mix well and put in a small bowl;
15. 100g red and green cakes are cut into pieces;
16. Red cakes are cut into petals, and green cakes are paired to make peony shapes;
17. Put the peony cake on the minced chicken in a small bowl, steam it in a cage, and take it out in the center of the pot;
18. Put the soup pot on the fire, add 900 ml of clear soup, add refined salt, soy sauce, yellow wine and cooked lard, and cook the soup until it tastes delicious.
The key to making Luoyang Baiqian: 1. Select the middle part of fresh white radish without bran, cut it into 6 cm long filaments, soak it in cold water for 20 minutes to remove odor, take it out and drain it for later use;
2. Slice the chicken breast and peel it. Stick a piece of skin on the chopping board with brown eyes down. Stick the chicken breast on the skin and beat it with the back of a knife. Pick the ribs while beating (point some water in the middle to prevent sticking the knife) until it is paste;
3. When mixing chicken paste, be sure to add cooked lard, which can increase the flavor of the dishes and ensure the cake is soft and tender;
This dish needs 100g red and green cake.
Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
Sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Starch (broad bean): Broad bean should not be eaten with snails.