When Hu Shi, a generation of literary heroes, was the president of Peking University, he used the "one-pin pot" to entertain Mr. Liang Shiqiu, the son-in-law of Jixi, and received the praise of "a pint pot, three or five or seven layers of colorful colors, tasting its taste, and not leaving the table from the pot". When Hu Shi was ambassador to the United States, he often entertained foreign friends with the "one-pin pot" in his hometown. He also invited the American teacher Dewey with the "one pot of pot", won the praise of the audience, and became a beautiful talk.
Hu's one-pin pot, Anhui Jixi traditional famous dish, belongs to the Hui cuisine system, in the countryside around the north of Jixi Ridge, every four o'clock eight festivals, weddings and funerals, are popular "eating pot", said is Jixi Hu's one-pin pot.
【Legend】
Jixi Hu's yipin pot is derived from the name of the Qianlong Emperor, legend has it that the Qianlong Emperor once went out on a tour of Jiangnan, he was plainclothes, simple and simple, micro-clothed travel, from Jiuhua Mountain east to Jixi Shangchuan (now Shangzhuang) to find the tomb of his great-grandfather (according to legend, Qianlong is a descendant of the Han people), and then went to Huizhou. Walking to a mountain dock, the sky is getting dark, the day's rush is already hungry, so I want to find a place to eat and rest, walking along, I suddenly saw a farmhouse nearby, so I knocked on the door. The peasant woman was shocked to see two strangers come to the door in the dark. After asking the reason, he served them well. At that time, it was just after the Mid-Autumn Festival, fortunately there were still some remaining dishes at home, in order to make a meal as soon as possible to entertain the guests, the peasant woman would spread the radish, dried beans, braised pork, oil tofu buns, etc. in the order of first vegetarian and then meat in the two ear pots, and heat up the back end to the table. The emperor ate these hot baked folk dishes with relish, full of praise, and after a while, the two ate the dishes in the pot to the sky.
After eating, the emperor smeared his greased mouth and asked, "What is the name of this pot dish?" The woman replied, "What is the name of this cauldron dish, isn't it just a pot of cooking?" The emperor listened and said, "This pot is not an indecent name, this is the name of Huizhou, a pot of dishes." The peasant woman listened and said embarrassedly: "The people's wives are afraid that the two officials are hungry, but they just hurriedly heated the cold vegetables, but they are so well-known, it is really the creation of the people's wives." Afterwards, the women learned that the two uninvited guests were actually a pawn. For a time, the peasant woman became a celebrity in the village, and the villagers competed to imitate the pot she cooked. A pint pot has also become a delicacy for Jixi folk to entertain guests and friends.
【Features】
Jixi Hu's one-pin pot of mat pot vegetarian dishes can be selected with different raw materials as the seasons change, generally a pot is divided into four levels, and the high-grade pot is increased to six or seven layers. It is characterized by simple ingredients and exquisite production, and due to the combination of meat and vegetarian food, the natural flavors of various dishes penetrate each other, and their taste is better. Since the pot is substituted for a pot, it is not only in line with hygiene, but also served in winter, and the dishes are not easy to cool. In the words of experts, because the cooking of Yipin Pot epitomizes the characteristics of traditional Hui cuisine of "heavy oil, heavy color, heavy fire, and maintaining the original taste", the circulation and operation of the dish has been prosperous for a long time.
Let's introduce this magical dish and try it.
【Ingredients】
Ingredients: 500g of pork belly, 500g of pork belly, 300g of native chicken, 150g of beef leg meat, 250g of tofu, 200g of dried cowpeas, 100g of dried bamboo shoots, 14 tofu bubbles.
Accessories: ham bone 150g, egg 150g, shiitake mushroom 30g, horseshoe 100g, cabbage 100g, coriander 50g.
Seasoning: 5g salt, 30g soy sauce, 50g sugar, 50g cooking wine, 100g ginger, 5g star anise, 5g dried pepper, 100g rapeseed oil.
【Steps】
1: Cut the pork belly into 7cm long, 5cm thick and 1cm thick pieces, and chop the chicken into cubes of about 3cm; mince the pork before the pork and beef leg meat; chop the coriander; chop the horseshoe; slice the ginger.
2: Stir the pork foam with tofu (crushed) to make a round blank and fry it into a meat ball in a 50% hot oil pan.
3: Season the yellow beef foam and coriander foam to make a filling and stuff it into the tofu bubble.
4: Fry the egg into egg liquid in a frying pan into egg dumpling skin, season the meat foam and horseshoe grains into a filling, wrap it into egg dumplings with egg skin, and rinse the cabbage heart with cold water after blanching.
5. Boil the sugar until sugar colored and retain it.
6, the wok on the high heat, put in the vegetable oil 50g, burn to 150 ° C, put in the pork belly sautéed oil, into the ginger slices, star anise stir-fried, put in soy sauce, sugar color, cooking wine, water 500g cover the pot lid, medium heat boiled for 30 minutes after adding fine salt, water dry cowpeas, wait for the meat to burn until crispy when the pot.
7: Put the wok on high heat, put in 50g of vegetable oil, when it is cooked to 150 ° C, add ginger slices, dried pepper, star anise and stir-fry after adding soy sauce, cooking wine, fine salt, water 250g, cover the pot, bring on medium heat and simmer for 60 minutes (the original soup is retained).
8: Take another wok and simmer water, ham bones, bamboo shoots, shiitake mushrooms and salt for 30 minutes.
9: Steam the egg dumplings and remove them.
【Cooking Requirements】
1. The meat pieces need to be fired with sugar color.
2. The cowpea needs to be cooked in the soup of the roasted meat.
3: Chicken nuggets need to be sautéed in oil and then add seasonings to cook.
4. The soup used in the pot needs to use broth.
【Dressing Method】
1: Heat the dried cowpeas into the bottom of the pot and spread the burnt meat pieces evenly along the edge of the pot.
2: Stack the cooked chicken nuggets in the middle of the meat block, place the tofu bubbles along the edge of the pot, and put the meat balls in the inner circle.
3: Spread the egg dumplings evenly on the tofu bubbles and meat balls, and add the simmered dried bamboo shoot slices in the middle.
4: Spread the vegetable gall symmetrically on the egg dumplings, and press the cooked mushroom cover noodles in the middle.
5: Mix the original soup of the roasted flat pods and chicken nuggets with the broth and put it in the pot.
6. After the semi-finished products are loaded, heat the charcoal stove on a low heat until 20-30 minutes, and the original pot is served with the stove.
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