Wuxi Local Recipes published in 1989
Today, I would like to introduce you to a book called "Wuxi Local Recipe", which was compiled by Hu Yaoming and Zou Yaoxian and published in 1989 on the occasion of the 40th anniversary of the founding of the People's Republic of China, 32 folio, 109 pages.
And choose the current market catering has long been not cooking a famous dish - dragon and phoenix legs.
Liangxi crisp eel spelling dragon and phoenix legs
The cooking method of "Dragon and Phoenix Legs"
The 1985 "Wuxi Catering Industry Chronicle" records that Master Liu Junying of the Yingbin Building created the "Dragon and Phoenix Leg" in 1930.
Dragon and phoenix legs are a famous dish unique to Wuxi, which has a history of 90 years. In the past, the owners of the "Yingbin Building Restaurant" used auspicious words to please customers, the name of the dish used auspicious words, shrimp called "dragon", chicken called "phoenix", so it was named "dragon wind leg". This dish was originally a delicacy at a feast, accompanied by wine and rice. This dish was created in 1930 by Chef Liu Junying of YingbinLou Restaurant, and later the famous chef of The Chinese Restaurant, Fei Xiangsheng (who studied with Liu Junying in The Yingbin Building in March 1930 and was Fei Xiangsheng's cousin) was used to face the public and split the dragon and phoenix legs into pieces, which was praised by customers.
<h1 class="pgc-h-arrow-right" > the main ingredient of the dragon and phoenix leg: (calculated as 10 finished products). </h1>
250 g shredded chicken, 250 g shrimp, 200 g mesh oil, 2 eggs.
Lard net oil, which is now used relatively rarely in the ingredients
Ingredients: 10 2-inch long chicken thigh bones.
Seasoning: 1 gram of monosodium glutamate, 25 grams of rice wine, 10 grams of refined salt, 1 gram of Dachuan powder, 20 grams of cotton sugar, 50 grams of spicy soy sauce, 500 grams of bread flour (about 100 grams), 50 grams of dry starch, a little green onion, 1500 grams of peanut oil (about 150 grams). 、
Wrap the dragon and phoenix legs of netizens and prepare to dip the breadcrumbs into the pan and fry them
Preparation Method:
(1) Stir 1 open egg with shredded chicken, shrimp, green onion, sugar, soy sauce, monosodium glutamate, Sichuan flour, etc., cut the lard oil into small pieces of 3 inches and 2 squares, wrap the mixed chicken shreds, shrimp and other ingredients into the net oil, make a chicken thigh shape, and insert 1 chicken bone into the upper end into a chicken leg blank. Then open 1 egg and mix with starch, put it on the outside of the chicken thigh blank, and add bread flour to set aside.
(2) Put the wok on a high heat, scoop in 1500 grams of peanut oil, cook until it is 60% or 70% hot, put the chicken thigh blanks one by one, fry until golden brown, and then move into the low heat and fry.
Tempting finished dragon and phoenix legs
peculiarity:
Shaped like a real chicken thigh, the color is golden, the entrance is crispy and crispy, fat and tender, and it tastes better when dipped in spicy soy sauce. Eat with a grip,
Don't have a flavor.
< h1 class="pgc-h-arrow-right" > why are such delicious dishes gradually disappearing from people's tables? If you think about it, it is estimated that there are 2 reasons for this:</h1>
1. Traditional handmade dishes, the production time, labor costs are too high, and the cooking process is slightly complicated;
2. Lard oil is relatively fatty, and it is not easy to purchase, which is not suitable for the health concept pursued by modern people;
In the winter of 2017, when several culinary masters in Xicheng were collecting, they specially cooked on the spot, and I happened to have the opportunity to taste the 90-year-old "dragon and phoenix legs" together.