all you need is
Tin bang dish
How should I eat expensive ingredients?
Nowadays, all kinds of precious delicacies have become a favorite on the table, but will you really do it? Today, Whisper Mei will teach you two tricks!
01
Ice Flower Blood Swallow
raw material
Blood swallow (after foaming) 75 g, water ground powder, sugar osmanthus flower
seasoning
Rock sugar or honey
make
1. Steam the foamed blood swallows in a pure water cage.
2. Wash the sugar osmanthus flowers with water, rub the water mill powder into small rounds of the same size, and then blanch them with boiling water and set aside.
3. Take a net pot, put in an appropriate amount of water, add rock sugar, sugar osmanthus and simmer over low heat until the rock sugar is completely melted, then add the small rounds and pour them into the dragon cup, drain the blood swallows and then put them on the rock sugar dumplings.
peculiarity
The taste is sweet, sticky and smooth, and the vessels are rich and exquisite without losing elegance, which is very oriental.
Allusions and legends
Blood swallows are nests nested by swiftlets on the rock walls of caves. The main nutritional values of blood swallows are: nourishing yin, moisturizing the lungs, replenishing weakness, beautifying and nourishing the face, regulating internal organ meridian disorders, relieving stress, replenishing physical strength and so on.
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There are many theories about the cause of blood swallows, the most widely spread is that the swiftlet nests three times a year, and the blood swallow is the nest of the third nest. The nest of the first knot is thick and white, because the swiftlet has a long period of rest and recuperation after a long winter, the body stores enough nutrients, the saliva quality is better, so the nest built is better and thicker, the shape is particularly good, and it becomes a cup- shape, so it is called the bird's nest, which is the best in the bird's nest. In June, the swiftlet nested again, and due to the close time, the physique could not be fully recovered, so the quality of the nest was poor. In September, the swiftlet nested for the third time, at this time the swiftlet is on the verge of production, and due to the urgency of time, physical strength and saliva have not been fully replenished, and the physical exertion is extremely large, so the third nest nest is due to insufficient saliva, and even blood is spit out to build a nest and become a blood swallow. Of course, this is a legend, not enough to believe.
The real cause of the blood swallow is: the nest built by the swiftlet is slowly infiltrated into the bird's nest because the minerals inside the rock wall pass through the contact surface of the bird's nest and the rock wall or the dripping water through the rock wall, of which the iron element will show some irregular, smudged rust red, which we call the blood swallow.
Blood swallows are brownish red intact and unbroken, and their iron, minerals and other nutrients are the most abundant. The longer a blood swallow is stored, the darker its brownish red color becomes. Blood swallow is rich in active glycoprotein, calcium, iron, phosphorus, iodine and vitamins and other natural nutrients and minerals, which are easily absorbed by the human body, and are indeed a very precious natural supplement, which is regarded as a treasure by doctors, and because the blood swallow production is small, the price is extremely high.
02
Shark fin soup
Ingredients
1 shark fin (about 150 g), vegetable hearts, ginkgo biloba, Jinhua ham slices
Salt, high-grade clear soup
1. Blanch the shark fin in high-grade clear soup, vegetable heart, ginkgo biloba, Jinhua ham slices fly water and set aside.
2. Pour high-grade clear soup into the pot, bring to a boil, season and pour into the stew bowl, then add ginkgo biloba, ham slices, shark fin and steam slightly, and add the hearts of the vegetables before serving.
The soup is clear and mellow, the shark fin is soft and the aftertaste is long.
High-grade clear soup preparation method: large pieces of old hens, large pieces of hooves, pig bones fly water until the blood is broken, wash off the blood foam, and then inject clean water to add green onions, ginger, rice wine, ham, simmer on low heat for 10 hours after high heat, cool and filter.
China's history of processing shark fin is not long, from the Ming Dynasty, people have found that shark fins are delicious.
Generally speaking, shark fin raw materials must first undergo relatively complex processing, rough processing into fin plates (or fins, original wings, leather fins), and fine processing into fin filaments (or soft thorns, open wings). Hao Yixing's "Remembering the Sea Mistake" narrates: "The sand fish is yellow as sand, has no scales and armor, is long or several feet, is abundant and killed, and the flesh is barren and thin, and it is not beautiful." "After the Ming Dynasty introduced shark fin soup to the diet market, it immediately aroused strong resonance, and the number of people who recognized its value gradually increased. Volume IV of Li Shizhen's Compendium of Materia Medica states: "Sand fish... Shaped like a fish, green eyes and red cheeks. It can be seen that the wind of eating shark fin soup took the lead from the south, but soon infected the northern food circles, and even the palace meals added this raw material, such as Liu Ruoyu's "History of the Ming Palace" Fire Collection recorded: "The former emperor liked to use ... Shark tendons". Shark tendon, refers to shark fin tendon. After Emperor Mingxi and before the middle of the Qing Dynasty, there were few records of shark fin soup in historical books, and no one dared to eat shark fin soup during that time. After entering the Qing Dynasty, shark fin as an emerging seafood treasure, developed rapidly, not only the supply increased significantly, but also the value of the body climbed step by step. Hao Yixing's "Remembering the Mistake of the Sea" says that shark fin soup was "thought to be a delicacy between wine feasts" during the Qianlong era. Since then, shark fin feasts have been seen all over the north and south, and volume VIII of the Bamboo Leaf Pavilion Miscellaneous Records records that "the feast of the Beijing master is still peculiar,...... Recently, the feast, shark fins must use Zhenjiang meat wings, and the ones on it are more than two pounds and two pounds. The volume of "Water Window Spring" records that there was a Qing dynasty, and shark fin soup generally appeared in high-end banquets, resulting in the saying that "no wings are not a table". However, shark fin soup, although expensive, is very laborious to cook, and only skilled chefs can make shark fin dishes. To this end, the Chefs of the Qing Dynasty have shown their magic and constantly introduced new types of shark fin dishes, shark fin flavors, and gradually formed regional culinary characteristics.
Source: Wuxi Hotel