Xiazhu Lake is clear, the windproof mountain is quiet, the fish and shrimp in the lake are playing, and the birds and insects on the island are singing.
Such a precious land will be delicious on earth
This time, XiaoBu's food team came to Deqing. Come and try a folk dish from Shimonagi Lake!
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The sky opens under Nagisa Lake, and the ground cracks and windproof country
The most supplemental is the windproof turtle
Ingredients: Shimonagi Lake wild turtle, native chicken, ginseng, fish mushrooms, crabs, green vegetables.
method
1. Kill and chop the washed turtles and crabs
2: Start simmering ginseng over low heat
3, in a large pot, put water to boil, pour in the turtle, an appropriate amount of cooking wine into the flavor, defoam, after fishing up, rinse the cold water to cool quickly, remove the fat of the turtle, the turtle into the casserole, add the right amount of water, add the right amount of soy sauce, ginger slices into the flavor, simmer for about 15 minutes on high heat
4: Bring the second pot of water to a boil and blanch the chicken nuggets
5: Put enough oil in a large pot, fry the crab on high heat, and fry the crab shell until golden brown
6, with fresh silver carp meat, make a delicate and smooth fish mushroom, take the fist-sized portion, put the fish balls into boiling water and blanch
7: In a pot of hot oil, put in the chicken nuggets, stir-fry, add the broth, pour the stewed turtle nuggets and the fried crabs into the chicken soup together, turn on the heat, and accelerate the three ingredients into the flavor
8: The ingredients are plated, the meat pieces are hidden under the carapace, and the crab shells are neatly arranged on both sides
9: Blanch the green vegetables in boiling water, put them on the garnish, put the fish into the plate, and finally put the stewed ginseng
The nutritional value of taking the best ingredients and cooking in a meticulous way can be seen.
This dish is one of the stories from the windbreak.
Legend has it that there was a flood in Xiazhu Lake one year, and the heroic fengfeng clan led the soldiers to control the water in Xiazhu Lake, and due to the lack of food, the people cooked the turtles caught in the lake in a cauldron for the soldiers to use as food. After eating, the soldiers felt energetic and multiplied their strength, and they subdued the flood in one fell swoop. Therefore, the "windproof turtle" is named "windproof water", which has the effect of nourishing qi and enhancing physical strength.
The assembly line-like firing process, the chefs are methodical, and there are nine steps in counting, so it can be said that this big dish is not seen on the home table. And authentic taste, in the Deqing Moganshan Hotel can be found.
In addition to the windproof turtle introduced by Xiao Bu, Huang Ming, executive chef of Moganshan Hotel, also prepares another dish that is highly sought after by locals - gold medal sauce lamb.
Horses gallop the wind, sheep lead to Qinghe
The warmest is no more than gold medal sauce lamb
Ingredients: Local goats from Xiazhu Lake are used as raw materials
Origin: According to legend, when the Qianlong Emperor went down to Jiangnan in winter, after tasting the lamb of Deqing, he suddenly felt that "you do not need to wear a cotton jacket during the day, and you do not need to cover the quilt at night", so the lamb got its name. Autumn breeze, osmanthus flowers, drinking yellow wine, tasting lamb, has become a unique food culture of the locals.
Time was limited, and we observed the two large dishes in the hands of the chef, a complete set of windproof cultural banquets, such a huge project, and the small cloth could only be displayed below.
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