Crispy sour and sweet skin strip eel Sweet glutinous smooth eight treasure rice

Your current location :News Center> Jingzhou Social Text Source: Jingzhou TV Time:2019-10-06 17:27

Jingzhou News Network news (reporter Guo Peiyue) According to the "Jingchu Chronicle" recorded that "Jingchu is more sweet and sour", leather eel is a sweet and sour taste of Jingsha famous dish, crispy on the outside and tender on the inside, making people salivate. And "shallow small spoon to taste carefully, long aftertaste when leaving the table" is to say that people praise the famous point of Jingzhou - eight treasure rice. Today we will introduce these two famous dishes to you.

Liu Chao, the chef of the Guilin banquet, said: "First cut seven or eight eels into seven or eight centimeters of small pieces, and then sprinkle salt to catch well to remove the mucus from the eels." ”

Liu Chao, producer of leather eel, introduced that adding egg whites to starch is mainly the role of foaming. Add some beer to remove the fishy smell, add some cooking oil, and mix well.

Fry the pasty eels in a 70% hot oil pan and fry for about 3 minutes, then scoop up the eel strips when they are unfolded.

Fry for 1 minute in the frying pan for the second time, fry slowly from the heat for about 3 minutes, then move to high heat and fry for 1 minute, fry until golden brown, and then prepare the sweet and sour sauce.

Liu Chao reminded that there is a little more sugar and a little less vinegar. Soy sauce, add some salt.

After collecting the juice on high heat, pour in the fried eel segments, turn the pan upside down, and let the sweet and sour sauce evenly wrap the eel segments. A crystal clear leather eel is ready. Take a bite, crispy and sweet. Sight, taste, touch, and hearing are all enjoyments.

Xia Renjun, a senior culinary technician who was the general manager of the former Juzhen Garden, said that pimp eel probably existed during the Daoguang years of the Qing Dynasty. Now a little less, 200 years of history is there. This dish is characterized by a golden color. Sweet and sour and crispy and delicious. If this dish is done well. After eating for two hours and three hours, this dish is still crispy.

Aunt Yang Changfang, 77, learned to cook Eight Treasure Rice from Liu Guangxin, a chef at Shashi's "Good Fair Restaurant" in the 1980s, and has been cooking Eight Treasure Rice for 30 years. First of all, the high-quality glutinous rice is soaked for 4 hours and steamed for half an hour; the barley rice is also soaked for 4 hours and cooked for 1 hour; and the Honghu lotus seeds are soaked for one hour and then boiled.

After the glutinous rice is steamed, pour into a large pot and add coix seeds, sugar osmanthus flowers, lard, and stir for the first time. After mixing well, add the ripe lotus seeds, winter melon sugar, dates, kumquat and other preserves. Mix well and bowl well.

The bucket turns from star to star, and the years are long. Although the "Shashi Good Fair Restaurant" has also withdrawn from the historical stage. However, the reputation of "good justice, good justice, fair price and high quality" is deeply rooted in Yang Changfang's heart.

Yang Changfang, the producer of Jingzhou Eight Treasure Rice, said that it is necessary to be a down-to-earth person, responsible for people, and let others eat satisfactorily. Good stuff, more customers.

It is said that Empress Dowager Cixi of the Qing Dynasty loved to eat Eight Treasure Rice, and there was a Xiao Dai master in the imperial dining room who was very good at making it. After the Eight-Nation Alliance entered Beijing, he returned to his hometown and happened to meet the owner of the Juzhenyuan Restaurant in Jingzhou, and Xiao Dai became the top chef of Juzhenyuan. After more than 100 years of inheritance, the Eight Treasure Rice he made has become a must-have delicacy on the table of Jingzhou people every New Year's Festival. Xia Renjun, 72 years old this year, is the former general manager of Juzhenyuan senior culinary technician, who has worked in Juzhenyuan for 46 years, and his Eight Treasure Rice was once favored by central leaders.

Xia Renjun introduced that the main ingredient of Eight Treasure Rice is glutinous rice. Honghu lotus seeds, red jujube amaranth kernels, winter melon candy, go to ice planning cherries. raisin. Actually, the Eight Treasure Rice was made when we used to make it. There are at least eleven or two raw materials. Seasonal preserved fruit preserves can be added to the Eight Treasure Rice.