Yesterday morning, I made an appointment with a friend for the last morning tea a few years ago, and the venue was selected at the long-established North Garden Tea House.
North Garden is a unique garden restaurant in Guangzhou, just enter the door, you see an old man and a young man lying on the bridge enjoying koi.
A strange sense of familiarity surged into my heart, and I felt as if I had experienced this scene.
It seems that it is also at this pool, and it is also Grandma who helps me carry my school bag, and I lie on the railing and count carp.
Moreover, it seems that at that time, I still boasted to my grandmother that when I grew up, I would buy you a big house with a big pond and fish!
Talking about this past with friends during dinner, friends said that this feeling of "déjà vu", which is quite common in our lives, has a special French name, called "déjà vu".
It may be that you have actually experienced it, or it may be that the memory automatically stitches together several similar experiences and relates to the scene in front of you, and there is a sense of trance that time and space are intertwined.
For example, this kind of Chinese garden is very similar to the Jiangnan garden, although she is the first time to come, she also has a familiar feeling.
Haha, it seems that the choice of North Park, or came to the right.
However, a meal that was originally very happy was almost ruined on the menu ↓
As soon as my friend saw the name of this dish, he was so angry that he wanted to pat the table: How can anyone still eat shark fin soup!
Although Cantonese people are often joked that they eat everything, I personally am also firmly opposed to eating shark fin soup.
On the taste, it is similar to the vermicelli, it has no taste itself, and it depends on other ingredients to taste it;
In terms of nutrition, even the cheapest eggs in this plate are more nutritious than shark fins.
In fact, this dish, in the folk has long been improved fangzi, using vermicelli instead of shark fin, adding Yaozhu, golden hook and other seafood to freshen, but also has a different taste.
Osmanthus fried Yaozhu
There is no shark fin to raise the value, this osmanthus fried Yaozhu, the taste is not inferior.
The delicious code is reflected in the name of the dish, one is the osmanthus flower, and the other is the yaozhu.
Friends who have read the wood whisker meat recipe I wrote before should remember that the osmanthus flower (wood tree) refers to eggs.
The scrambled eggs are interspersed with vermicelli, like osmanthus flowers.
This osmanthus egg is different from the usual scrambled egg, and its taste is tight and fine.
After the oil is moistened, the egg flavor is also more intense.
Yaozhu is the finishing touch on seasoning.
Here is a detail to pay attention to, dry Yaozhu can not soak water, to steam soft to maximize the retention of umami, crushed half mixed into the dish stir-fry, injected dry goods fresh flavor.
The other half was fried in oil and sprinkled on top of the dish. Paired with vermicelli, one tough and one crisp, double taste.
If you can't buy Yaozhu, you can also use small shrimp rice instead.
Slightly chopped and simmered in oil, the same taste and texture can be achieved.
Speaking of this dish, when I was eating at a Cantonese restaurant before, I saw the introduction on the recipe, saying that I could smell the cinnamon fragrance, and I thought that the people who proposed the recipe did not understand this dish, and put a big oolong!
Unexpectedly, I could actually eat a hint of osmanthus fragrance.
Asked the waiter to know that this is the chef specially designed, in the steaming Yao pillar with gold cinnamon bottom, there is a subtle aroma.
I have always kept this in mind, and I just happened to share it with you today.
- Osmanthus fried Yaozhu -
[ Ingredients ]
1 egg 3 egg yolks 50g osmanthus 5g dutch beans 5 mung bean sprouts 150g Hsinchu rice noodles 80g light soy sauce 1 tsp salt 1 tsp sugar 1 tsp starch 1 tsp of starch A little white wine
This formula is for 2 servings
1大勺＝1 table spoon＝15ml
1小勺＝1 tea spoon＝5ml
[ Recipes ]
1. The large dried scallops are gently brushed with a toothbrush, and the osmanthus flowers are soaked in water and drained
2. Put the plate into the bottom of the osmanthus pad, put on the large dried scallops, spray a little white wine and steam on the pot for 30 minutes
3. Crush the scallops, half of which is mixed with 1 tsp of starch, and half set aside
4. In a small pot, put in half a finger deep cooking oil, the oil temperature is 50% hot, put in the dry bees mixed with dry powder and fry until simply fished out and set aside
5. Blanch Hsinchu rice noodles in hot water for 60 seconds, drain and set aside
6. Wash the mung bean sprouts to remove the head and tail, put them in hot water for 10 seconds and drain them
7. Cut the beans into fine strips and set aside
8. Add 1 tsp of salt and 1 tsp of sugar to the egg and egg yolk and beat it, add dried beth and mix and set aside
9. Add two tablespoons of cold oil to the pan, pour in the eggs and quickly fry the egg mixture over low heat
Before the egg liquid has solidified, quickly use a spatula to poke it apart
10. Add rice noodles and stir-fry over high heat until moisture decreases, until the texture of rice noodles is dry and refreshing
11. Continue to add silver sprouts, shredded beans, soy sauce and steamed scallop juice and stir-fry a few times out of the pot
12. Finally, sprinkle with dried scallops
The eggs were scrambled finely, and the umami taste of Yaozhu was borrowed, and it almost deceived the taste buds when chewed, and there was a feeling of eating roe.
Crystal clear vermicelli, the mouth is smooth, holding the finely crushed osmanthus eggs and Yaozhu silk, fresh and fragrant bursting in the mouth.
This dish is definitely that kind of dish, you look down on it before eating, but after eating it, you will raise an eyebrow and praise, hey, something ~
And it also has a golden jade full of good intentions, you Chinese New Year's Eve meal if you just lack a staple food, you can also arrange it on the table.
Speaking of "yesterday's recurrence", this is not the first time I have encountered this situation.
But I firmly believe that there are scientific explanations for everything, but some things have not been answered for the time being, and perhaps one day, this phenomenon will also have a convincing reason.
Have you had this experience? Let's share it in the comments section.