When it comes to Chinese cuisine, there are definitely Sichuan's Dongpo elbow, Chongqing's hot pot, Beijing's roast duck, Guangxi rice noodles, Xiaolongbao, Tianjin's tongzi chicken, Guangdong's salt-baked chicken, Wuhan hot dry noodles, Shanghai glutinous rice balls, Lanzhou ramen, fresh meat sandwich steamed buns, Northeast pot wrapped meat and so on.
Hot pot in Chongqing
Dumplings
Peking duck
Guangxi rice noodles
In this issue, we focus on a traditional dish in Sichuan, Dongpo elbow
Origin of Dongpo Elbow: The world believes that Dongpo Elbow was created by Su Dongpo, but in fact this is a beautiful misunderstanding. It is said that once Su Dongpo invited guests to a banquet, and his wife Wang Fu personally made an elbow to entertain the guests. When making this dish, due to Wang Fu's negligence for a while, she did not notice the time, and when she found out, the surface of the elbow had become brown and somewhat sticky. In order to hide the burnt taste of the elbows, Wang Fu hurriedly added various spices to it, and then slowly cooked it. Unexpectedly, the yellowish elbow tasted unexpectedly good, and the guests praised it, so dongpo elbow became famous all over the world and became a household name.
A plate of fragrant Dongpo elbows is served on the table, and its color, jujube red oil is bright, dotted with green onions and crushed peanut rice, red, white and green colors complement each other, reflecting each other, pleasing to the eye, salivating. Lift up the chopsticks, gently clip a piece in the mouth, only to feel the lips and teeth fragrant, the meat is not rotten, fat but not greasy, thick but not oily, crisp and tender, delicious and delicious. Everyone was amazed, the taste was really good, it was really worthy of the name, and it was not worth the trip.
The Dongpo elbow method (there are many methods introduced here by an author himself): This method is very simple, first put the washed elbow on an open flame and burn it, so that its skin is grilled brown-black, with a slight scorched taste. Then soak in hot water, wait for the layer of burnt matter on the surface to be soft, brush thoroughly with a brush and wash repeatedly with water, the skin is slightly yellow. The roasted elbows are then soaked in sugar juice to color, then fried and cooked. Add the broth spices (mainly soy sauce, shallots, ginger garlic, pepper, sugar and other condiments) to a boil, simmer over low heat until the soup becomes thick and the elbows are crispy, and finally sprinkle with green onions and serve.