<b>(CCTV Finance "Home to Eat")</b> Xiao Er came to Taizhou City, Jiangsu Province, one of China's famous historical and cultural cities, today, and brought rice balls to find Taizhou's food!
When you come to Taizhou, you have to talk about Taizhou morning tea. Taizhou morning tea began to form from the end of the Qing Dynasty and has a history of 100 years. Taizhou's morning tea eating habits have been integrated into people's lives, Taizhou people, has been continuing the tradition of eating morning tea, continue the slow life of old Taizhou.
In Taizhou local, people will fish soup noodles, blanched dried silk, crab yellow bun called Taizhou old three, of which the crab yellow soup bun, beautiful shape, production, eat Faqi, in the Ming and Qing Dynasties enjoyed a reputation! Today, Xiao Er led everyone to find a soup bag master Sun Huajing, let him teach everyone how to make this crab yellow soup bun that must be eaten in Taizhou!
1, in the water first put in the pig barrel bone, pig keel, and then put in more than two years of native chicken, to prevent the chicken from sinking to the bottom of the burn, add pig trotter tendons to increase the thickness of the soup, add ginger, salt and old soy sauce to boil for 3 hours; the skin on the pig's back spine to remove both sides of the impurities, cut into strips into water, add salt and rice wine to boil for 8 hours.
2, the boiled two kinds of soup filtered 1:1 mixed into a skin jelly, the skin jelly crushed and disassembled crab yellow, crab meat together stirred to form a filling.
3: The ratio of 1:10 to the surface of the water and the noodles, knead the round, under the agent, roll out into a thick and thin dough crust in the middle, start the filling, put it in the pot and steam for six minutes.
The hot soup bun comes out of the pot, and how to catch the soup bun and eat the soup bun is still exquisite! Chef Sun taught Xiao Er a twelve-character recipe: gently lift, move quickly, open the window first, and then suck the soup. Gently shake the soup bun to check the soup line, open a small bite of bean grain above the soup line, drink the soup first, and then eat the filling.
Xiao Er ate a bite according to Chef Sun's method, the soup is not greasy, thick and not oily, and the stuffing bites down full of crab yellow crab meat, which is really too mouthy and not to forget!
After tasting the crab yellow soup bun that must be eaten in Taizhou, Xiao Er continued to look for the delicacies made in Taizhou with ginkgo biloba dishes according to the recommendation of Chef Sun!
Taizhou belongs to the subtropical monsoon climate, the soil is sandy, good drainage, suitable for the growth of ginkgo biloba. Xuanbao Town, Taizhou, has 15 well-preserved ancient ginkgo communities, and the National Ancient Ginkgo Forest Park is located here. Because of the abundant resources of ginkgo biloba, Taizhou is also known as the "hometown of ginkgo biloba".
Today, Xiao Er found a special chef Cao Hongxia, who is particularly good at using ginkgo biloba into the dish, and asked her to make a ginkgo chicken for the rice balls!
Ginkgo biloba fruit, commonly known as white fruit, although it is not advisable to eat more and should not eat raw, but eating less white fruit helps expectorant, cough, lungs, asthma, can promote blood vessel health, beauty and beauty.
Let's take a look at the firing method of this ginkgo chicken!
1: Knock open the shells at both ends of the white fruit, pour it into a 60 °C oil temperature oil pan, fry until the outer skin falls off, fish out and peel it with cool water.
2, beat 5 eggs, add a little salt, in accordance with the ratio of 1:1 water and eggs, steam the custard for later, both to do the shape, but also to add nutritional value; cut the cucumber, small tomatoes for modeling and spare; cut the chicken breast into cubes, add salt, soy sauce, egg white and starch, marinate for 30 minutes.
3: Pour the diced chicken into an 80% hot oil pan, fry until 5 minutes cooked, then pour in the white fruit and get out of the pan.
4: Leave the bottom oil in the pot, add salt, sugar, tomato sauce and vinegar, pour in the diced chicken and white fruit, stir-fry to collect the juice.
Sweet and sour flavor of ginkgo chicken fresh out of the pot, xiao er first for the rice balls to try the taste, I have to say, this way out of the ginkgo chicken, ginkgo is not only not bitter, but also very tender, with a sweet and sour taste; the chicken is also very chewy, the outside is tender, the juice is sufficient!
The enthusiastic Chef Cao also prepared dinner to warmly welcome Xiao Er, which really made Xiao Er feel the full warmth of winter!
Whether it is Taizhou's morning tea culture or local characteristics of ginkgo biloba into the dish, all exude the charm of Taizhou as a famous historical and cultural city in China, tomorrow, Xiao Er will continue to take the rice balls to find Taizhou's cuisine!
Guests of this issue
(Special Chef: Sun Huajing, Special Chef: Cao Hongxia)
Crab yellow soup buns
Ingredients: pork barrel bone, pork keel, native chicken, pork trotter tendon, pork skin, crab, flour, ginger, salt, dark soy sauce, rice wine
method:
1: Add pork barrel bones, pork keel, native chicken and pig trotter tendons in water, add ginger, salt and old soy sauce to boil for 3 hours; put the cut pork skin into water, add salt and rice wine and simmer for 8 hours.
2: Filter the two soups and mix them 1:1 to form a jelly, crush the jelly and stir the crab yellow and crab meat together to form a filling.
Ginkgo chicken cubes
Ingredients: White fruit, chicken breast, egg, salt, soy sauce, starch, sugar, tomato sauce, vinegar
1: Shell the white fruit, pour it into a 60°C oil temperature oil pan, fry until the outer skin falls off, fish out and peel it with cool water.
2: Steam the custard and set aside, dice the chicken breast, add salt, soy sauce, egg white and starch and marinate for 30 minutes.
3: Pour the diced chicken into the frying pan, fry until 5 minutes cooked, then pour in the white fruit and then out of the pan.