Teacher Luo Hengchang is still working hard for more than eighty years. Teacher Luo not only loves to eat and do, but also opened Chinese restaurants and operated hot pot restaurants. Teacher Luo, who loves culture, has also published a book to share the unique perspectives and experiences that have been immersed in the catering industry for many years. Literati have had various origins and stories from ancient times and food, and Teacher Luo, who loves to study, picks up bits and pieces, or creates his own interpretations, or excavates and extends, and some dishes have been sold in his own restaurant. He specially presents the dishes he has thought about exploring or practicing to show his respect and love for food and beverage culture.
01 Li Tiaoyuan steamed Ziwei
When Li Tiaoyuan, a theorist and poet of Shuzhong opera, was a mountain chief in JiuhuangShan, Sichuan, he found that the local mountain people planted ziwei were many and good, and the mountain people always boiled it to eat, and they were a little bored after a long time. One year, on the eve of the Spring Festival, Li Tiaoyuan cut ziwei into pieces and steamed glutinous rice (huoba), then sautéed with rapeseed oil into puree, put the pot into the plate, drizzled with honey, sprinkled with crisp peanuts and rice grains and other dishes. After the spread of this practice, the local mountain people had to make it and eat it every New Year's Festival.
△ Red Amaranth is also called Ziwei
Ziwei, folk name Amaranth. Because the stems and leaves of the red amaranth are purple and grow luxuriantly, they are called ziwei.
丨Raw material 丨
1 ziwei, 100 grams of glutinous rice, brown sugar, honey, preserves, cooked peanuts, cooked sesame seeds, a little rapeseed oil
丨fabrication丨
1. Wash and cut ziwei into pieces, cook the glutinous rice for 7 minutes, and then drain it. Place the ziwei pieces together with the glutinous rice in a bowl and steam them in a cage.
2. Heat the rapeseed oil to 60%, add the steamed ziwei chunks and glutinous rice, add brown sugar and stir-fry repeatedly in the pot, after the aroma is out, put into the large white porcelain plate.
3. Sprinkle cooked sesame seeds, cooked peanuts and preserves on a plate with ziwei chunks and drizzle with honey.
02 Li Jieren Qiao mixed with seven sisters
Li Jieren, a Sichuan writer known as "China Zola", wrote "Big Wave" in his early years at "Lingqiao", and he was very happy to write, and often forgot to eat. Mrs. Yang Shu had to go to the nearby Shahe Fort every day, buy a whirlpool pot kui or a white noodle pot kui and put it on the desk, so that Li Jieren could write while eating.
△ White-faced pot helmet
In order to make him eat fragrantly, Madame also specially selected seven kinds of vegetables in her own vegetable garden to wash and mix to accompany Li Jieren. Li Jieren was very happy and named the dish "Seven Sisters".
Celery yellow, chives, side ear root 50 grams each, tender coriander, onion, artemisia annua leaves 40 grams each, perilla leaves 30 grams, red oil, peppercorns, garlic, soy sauce, white vinegar, chicken essence, crispy peanuts, sugar, cooked sesame seeds, sesame oil each appropriate amount
1. Cut the onion into strips, take the budding part from the root of the side ear, take the middle part of the chives, mix the seven main ingredients in the pot, and then loosely put them into the flared tall glass.
2. Except for cooked sesame seeds and crispy ground peanuts, all seasonings are potted and mixed, then drizzled in a tall glass.
3. Sprinkle with cooked sesame seeds and crispy ground peanuts and serve.
03 Yang Zhuangyuan lantern nest
This dish is an upgraded version of the first brand of Sichuan cuisine, back pot meat. The name of his dish comes from the young Yang Sheng'an (later became a champion) When he got up in the morning to take the exam, his mother fried the pork sat on the buttocks for him, much like the shape of the oil lamp illuminated on the dinner table, and it was moist and fragrant to eat.
Later, when the teenager Yang Sheng'an wanted to eat this dish made by his mother, he humorously said to his mother: "I want to eat the lamp nest you made." "The dish of lantern nests, for the wanderers who leave the river, has become the memory of the old ancestors and the taste of childhood, which is accompanied by strong nostalgia."
△ Back to the pot meat
300 grams of pork sits on the buttocks, 250 ml of rapeseed oil in a white noodle pot, ginger slices, green onions, mash juice, purple garlic sprouts, small green peppers, peeled ginger, light sweet noodle sauce, small black tempeh, chicken essence each appropriate amount of dark Pixian bean paste a little
1. Wash the pork sit on the buttocks, add ginger slices, green onion and mash juice to the pot. After flavoring, steam for about 10 minutes and remove, using a clean gauze cloth to wipe off the mash juice, oil stains and moisture.
2. Press a clean thick wooden cutting board on the steamed pork sit on the buttocks, put a large pebble on the cutting board, press for half an hour and then remove it, and use a knife to grow the slices into 7 cm, 5 cm wide and 0.2 cm thick slices (choose the cut clean meat).
3. Cut the white noodle pot into small triangular pieces; the purple skin garlic seedlings are washed and broken into horse ear knots (stems and leaves need to be separated); the small green peppers are washed and cut into shuttle pieces; the peeled ginger is finely shredded; and the Pixian bean paste is finely chopped and set aside.
4. Place the wok on high heat, add rapeseed oil to cook, add the white noodle pan and fry until it is semi-crisp and not brittle, then remove the draining oil.
5. Stir-fry the sliced meat in the pan of oil, when the meat is oily and micro-rolled, add ginger shredded, sweet noodle sauce, bean paste, tempeh in turn, stir-fry the aroma, add green pepper pieces, pot cubes, chicken essence, and stir-fry a few times. Add the garlic seedling stems and stir-fry slightly, then add the garlic seedling leaves, shake well and then raise the pot, put it into a large white fine porcelain dish, and serve.
04 Zheng Banqiao night snow run flowers
"The spring breeze boldly combs the willows, and the night snow hides people from the flowers."
△ Snowflake chicken
This dish is derived from Zheng Banqiao's poem, and the shape and color of the dish on the plate are the illustrations of this poem. Pumpkin vines are pointed and sharp, figuratively likening willows combed by the spring breeze, and high bamboo shoot pieces symbolize the full moon. In this "moon" color, people have long been dreaming, of course, they do not know that the "night snow" (chicken water), which symbolizes well-being, quietly "conceals people to run flowers" (dipping saucer).
300 grams of chicken breast, 1 tender bamboo shoot, tender pumpkin vine tip, ginger, green onion, garlic, salt, monosodium glutamate, sesame oil each appropriate amount
1. Finely chop the chicken breast, mix it into chicken grits and stir-fry it into a chicken dish; combine ginger, green onion, garlic, salt, monosodium glutamate and sesame oil into a dipping dish and put it into a small round cup; take the tender pumpkin vine tips and wash them, put them into a steaming tray, steam them and take them out; take the middle of the tender shoots and cut them into thick slices, soak them in boiling water, and set aside.
2. Take a large square white plate, choose seven or eight steamed pumpkin vine tips and place them on top of the porcelain plate, then bend it 90 degrees to the right to form a flowing wicker, and then place the soaked high bamboo shoots behind the vine tips to form a looming picture of "willow tips on the moon".
3. Form a circle in the left center of the square dish, and dig out a small space in the center of the chicken bowl, with a small round cup with dipping sauce. The small round cup is surrounded by petals that can be eaten, forming a "flower" pattern of "night snow run flower", which is complete.
05 Lee after the main steamed fish
Li Yu, the lord of the Southern Tang Dynasty, not only had a strong word, but also paid great attention to eating, and his "pumpkin steamed carp" became a favorite imperial meal for everyone in the palace. This carp is extraordinary: wrapped in meat, melon melted in melon, crispy and mutually lined, sweet and salty co-prosperity, essence aura, Chen Chen Xiangyin, visual taste, a moment of eternity, can be called the wonder of steamed vegetables.
△ Pumpkin
Peeled golden old pumpkin 600 grams, pork belly 300 grams, raw beef 100 grams, sea pepper, Chinese cabbage leaves to taste
1. Cut the old pumpkin into pieces and thick slices, and put the pieces into the bottom of the long deep bottom container, and the surrounding area is placed in the formed pumpkin thick slices around the edge.
2. Cut the hot-skinned pork belly into slices, sandwich with the sea pepper and the seasoned raw beef grains.
3. Wrap the young leaves of Chinese cabbage with slices, expose the skin of pork belly (skin facing upwards), put it in a container in turn, steam it in a cage, and serve when it is out of the basket.
06 Dong Xiaowan seven steps of cuisine
This dish is a famous dish that the author was inspired by the book "The Memory of the Shadow Plum Window". Cao Zhi took seven steps into poetry, and Xiao Wan made seven steps into dishes.
Dong Xiaowan, the beloved wife of the Great Talent of the Ming Dynasty. Mao Peijiang does not like to eat fat meat, Xiao Wan is afraid that his lack of nutrition will affect his health, so he thinks of ways to make dishes with less fat for him to eat.
This dish has been degreased seven times, as if it were not meat. There are seven steps to making this dish, hence the name Seven Steps.
Pork belly 300 grams, white rapeseed 250 grams, dried porcini mushrooms 25 grams, green tea 5 grams, watercress sauce, pepper powder, garlic juice, ginger juice, steamed meat rice noodles, cooking wine, rapeseed oil each appropriate amount of brine 1 pot
1. Put the pork belly into a pot of water and let it cool; cut the white rapeseed into 5 cm long segments; wash the dried porcini mushrooms, soak it in warm water for about 1 hour, and extract the porcini mushrooms only with the juice; green tea bowl, pour into boiling water for about 1 hour, rub off the tea leaves to get tea, and set aside.
2. Heat the pan over high heat, add a little rapeseed oil, fry the chilled pork belly in the pan until the skin is light red and remove.
3. Add the coloured pork belly to a brine pot until it is five minutes cooked and remove.
4. Slice the marinated meat, soak and fry in 40% hot oil pan to remove fat (no skin).
5. Shake off the defatted slices of meat and soak in hot water for 30 minutes. After removing each piece, wrap it in paper and press it with a clean flat stone to remove excess grease.
6. Add the pork liver mushroom juice, tea, bean paste, ginger juice, garlic juice, pepper powder, cooking wine, steamed meat rice noodles and evenly, yard in a button bowl and put the white rape cabbage segments.
7. Put the button bowl into the cage, take out the meat after steaming, turn it over in a large white porcelain dish, and serve.