Dishes are served / Jiangsu Taizhou Shang restaurant
Production/Zhou Jiajia
Interview/ Tu Mingjuan
Photography / Zhang Zhuojun
Taizhou is located in the central part of Jiangsu Province, bordering the Yangtze River in the south, Adjacent to Yancheng in the north, Nantong in the east, and Yangzhou in the west, and the unique natural environment has also created a rich and colorful local diet. Affiliated to Shangshanyuan Taizhou Farm, Shangshanguan is a modern organic ecological farm restaurant with rural idyllic scenery and rich rural atmosphere, and is committed to creating a "slow" way of life and eating. This set of thematic dishes combines the aroma of meat, the freshness of fish... It shows the "pretty" taste of the New Year.
Matsutake pigeon pine
raw material
Net pigeon breast meat 250 grams, matsutake 150 grams, pine nuts 20 grams, cooked spring cake 10 pieces, sweet noodle sauce 50 grams, shredded shallots 100 grams, cucumber shredded 100 grams, heart beauty radish shredded 100 grams, 1 egg, green and red pepper pieces, green onion, ginger, garlic paste each appropriate amount, cooking wine, soy sauce, starch, white pepper powder, salt each appropriate amount.
Method of production
Clean and dice the matsutake mushrooms;
Wash the pigeon breast, cut into cubes, add salt, cooking wine, egg whites and starch to sizing;
Heat the pot in oil, sauté the shallots, ginger and garlic paste, stir-fry the matsutake mushrooms, add the pigeon breast meat, green and red pepper pieces and fry them, add salt, white pepper, soy sauce to taste, hook the mustard, out of the pot, put into the decorated plate, sprinkle pine nuts, and serve with shredded shallots, cucumber shreds, shredded carrots in the heart, sweet noodle sauce, and cooked spring cakes.
Comments
The nest made of fried noodles is vivid and interesting, with beautiful colors, tender pigeon meat, fresh pine mushrooms, and rich layers of taste after rolling.
Dried hydrangea scallop shrimp ball fish glue (10 bits)
100 grams of dried scallops, 150 grams of minced shrimp, 200 grams of water hair fish maw, 50 grams of ham, 100 grams of crab powder, appropriate amounts of coriander and goji berries, appropriate amounts of green onions, ginger and garlic, salt, pepper, broth and rice wine.
Steam the dried scallops with rice wine for 15 minutes and tear them into strips;
Season the shrimp with salt, force it, squeeze into shrimp balls, wrap in dried bees, and steam for 5 minutes;
Change the water fish belly and ham into diamond-shaped pieces and blanch water respectively;
Heat the pan in oil, simmer chives, ginger and garlic, bring to a boil in broth, add fish maw, ham, dried scallops and shrimp balls, crab powder and simmer for 5 minutes, add salt and pepper to taste, out of the pot, garnish with parsley and blanched goji berries.
This dish concentrates the deliciousness of the three different aquatic products of the sea, lake and river, which is salty and delicious, and the aftertaste is endless.
Thickly cut unicorn mandarin fish
1 mandarin fish (about 1500 grams), 250 grams of green cabbage hearts, 50 grams of ham slices, goji berries, green onion and ginger, salt, pepper, starch, cooking wine.
Blanch the green cabbage hearts in water and set aside on a plate;
Slaughter and purify the mandarin fish, cut off the head and tail for use, remove the keel of the fish, and open the slices;
Beat the starch evenly at the head and tail, fry in hot oil until mature, set, and drain the oil yard dish;
Add the fish bones to the shallots, ginger, cooking wine, water and boil the soup, add the ham slices and cook until flavorful;
Sizing the fillets, cooking in the fish soup, seasoning with salt and pepper, out of the pan, placing in a decorated dish for styling, garnishing slices of ham and blanching goji berries.
Production key
The fillets are cut into slices about 2 cm thick to ensure optimal taste.
Festive shape, one fish and two eats, the original soup boiled fish, delicious into the taste, suitable for all ages.
★ The above content is excerpted from the January 2019 issue of Chinese Cuisine, welcome to forward to your circle of friends. All content of this WeChat account is unauthorized, please refuse to reprint, infringement will be investigated. If you need to reprint, please contact the background, and can only be reprinted after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.
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Editor| Miss Owl