Shanxi famous dish roasted scallions, Jincheng top ten bowls to count! Cixi ate everything and became famous!

"Roasted green onion" is a famous dish in the Jincheng area of Shanxi, which is colorful and flavorful, fragrant but not greasy, and is a high-class dish for locals to entertain guests, and its reputation is far-reaching, and it is said to be related to Cixi.

When Cixi was passing through Zezhou (present-day Jincheng) from the capital to Chang'an, the prefect set up a banquet to invite Empress Dowager Cixi to taste the local dish "Ten Bowls". At the banquet, the prefect flattered and flattered, boasted about the "ten bowls", and introduced the names of each bowl of dishes one by one. However, there were only nine bowls to order, and the prefect was so frightened that he hurriedly and quietly let his men pass on the cook, and after the cooks listened, they were all frightened. It turned out that the day before Empress Dowager Cixi came, the prefect had mobilized a famous local cook to lecture in person, and there was a reward for making a good "ten bowls", otherwise he would ask about the crime of deceiving the king. None of the chefs dared to be sloppy, and on the same day, they carefully made the famous dish "Ten Bowls". Unexpectedly, a few rats came out at night and ate one of the bowls. The next morning, the chefs did not check and failed to detect. In the midst of panic, a chef was in a hurry, cut the few green onions on the desk with a few knives, wrapped some meat, burned them in oil, and hurriedly delivered them. As a result, only this bowl of "roasted green onions" was eaten at the banquet. Since then, the reputation of "roasted green onions" has spread in the Jincheng area.

♨ Preparation method

1000 grams of green onion, 200 grams of lychees, 200 grams of fat and lean pork, 20 grams of dried shrimp, appropriate amount of condiments. Cut the green onion into white pieces, fish out with boiling water, fry in 70% hot oil pan to a golden brown, blanch it with boiling water, drain and set aside. Peel and pit the lychee and remove the meat; wash the pork and cut into strips. Heat ginger, garlic and shredded meat in a wok over high heat, add cooking wine, soy sauce, sugar, salt and broth to a boil to remove foam and pour into a bowl of green onions. Place the lychee meat around the green onion, sprinkle the sea rice into the basket and steam for 15 minutes; pour the original soup into the pot, the green onion is buckled into the soup dish, the original soup is hooked into the water starch into the rice soup, and poured on the green onion.