Eight Views of Heyang Imperial Feast of golden spring Tamarikane
(Stir-fried Mandarin duck willow)
Text/Li Xinlong Li Jun
Folding willows to bid farewell, the ancients Yayi. The ancient poet empathized with this. Especially when the golden spring tamarind (cheng) willow, green waves, windward graceful, good times, more dependent on other strong feelings. According to legend, King Wen of Zhou and Tai Ji were in love here, and the two fell in love at first sight. When Tai Ji (si) and King Wen of Zhou parted for the first time, it was difficult to give up and cling to it. Fold the willow to bid farewell, showing a strong sense of affection. There is an idiom in China that expresses a happy marriage called "heavenly union", which is said to be King Wen of Zhou and Tai Ji (si). So far, it has also left the famous saying "Guan Guan Ju Dove, in the River Continent." Ladies and gentlemen. Li Xinlong, executive chef of Heyang Shangruo Royal Garden Hotel, borrowed allusions to use Qiachuan specialty black carp and beef to stir-fry Mandarin duck willow into an innovative dish, which is also one of the special gold medal representative dishes of the Yellow River Ecological Gastronomic Skills Competition in China.
Stir-fry Mandarin duck willow
Cooking Method: Stir-fry
Raw material composition:
Ingredients: black black carp net fish meat, beef fillet
Accessories: 8 Shanghai green, 1 green and red pepper, a little green onion and ginger
Seasoning: 8 grams of salt, 10 grams of monosodium glutamate, 8 grams of chicken essence, 5 grams of pepper, 10 grams of corn starch
Process:
1. Cut and prepare
(1) Slaughter the black black carp, remove the head and tail and remove the bones, cut the net fish into fish fillets, and then mix well with egg white, wet starch and salt.
(2) Cut the beef fillet into thin strips and marinate, then mix well with egg white, wet starch and salt.
(3) Shanghai Qing to lao ye, everything is two.
2. Cooking preparation
(1) Place the prepared Shanghai blanched water on the plate.
(2) Heat the pot, use oil to smooth out, add oil, burn three or four to maturity, put in the Mandarin duck willow oil just cooked, pour into a colander to control the oil, and then put into the shanghai green placed on it.
Flavor characteristics: bright color, smooth and tender taste
Key processes:
(1) When cutting mandarin duck willow, the thickness should be uniform, and there should be no continuous knife.
(2) The dose of egg white and starch should be mastered much better when sizing, and it is not easy to slip and scatter, and if it is less, it is not tender.
(3) Master the oil temperature, too low is easy to desizing.
【Cook Profile】Li Xinlong, male, from Fuping, Shaanxi. National special cooking technician, Shaanxi provincial cooking master, member of Weinan Famous Chef Committee, deputy director of Heyang Office of Weinan Culinary Association.
【Introduction of Chef】Li Jun, male, Heyang people, CPC member, Chinese social quality supervisor, Chinese Yiyin food culture inheritor, Chinese food culture dissemination ambassador, China Lu cuisine promotion ambassador, Chinese food culture research association director, Shaanxi (Cooking Association, Rice Association, Chamber of Commerce) director, (diet and nutrition) deputy secretary-general, Yiyin Research Association president, "Xi'an Youth" editorial board, Xi'an (hotel and catering) catering culture professional committee deputy director, Xi'an one plus one public welfare center deputy secretary-general.
Source: Heyang Cultural Tourism Network