Silver Lung of Pinus thunbergii

The method of Silver Lung of Pinus thunbergii is as follows

Raw materials for making silver lung of Pinus thunbergii

150 grams of jellyfish head, 750 grams of pig lung, 35 grams of ham, 40 grams of Shaojiu, 25 grams of scallion, 25 grams of ginger, 12 grams of salt, 3 grams of monosodium glutamate, 150 grams of chicken soup.

The procedure of making silver lung of Pinus thunbergii is as follows

Remove the film from the jellyfish head, wash it, soak it in boiling water for 10 minutes to make it soft. Rinse it with clean water. Change the ham into horse teeth, add Shao wine and steam it to crisp. Pig lungs with water irrigation pat, remove the lung trachea tendons (should be kept intact), into the boiling water pot, wash with water, put into casserole, put onion ginger, Shaojiu, chicken soup, simmer for 3-4 hours, make it crisp. Scald the jellyfish head in boiling water, then cover it with boiling chicken soup once, take it out and put it into casserole together with ham, stew until it boils, add refined salt and monosodium glutamate and simmer.

The characteristics of Silver Lung of Pinus thunbergii are as follows

The head of the sting looks like a pine branch, the color of the pig's lung is as white as silver, and it is as crisp as bean curd. It melts in the mouth.

Silver Lung of Pinus thunbergii

Stewed Silver Lung with sea bottom pine is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The head of jellyfish and pig lung are stewed together. The head of jellyfish looks like a pine branch. The color of pig lung is as white as silver and soft as bean curd. It is easy to eat with a spoon. The soup is clear and mellow. This dish is a delicious dish for the elderly. Zhang Jian, a famous industrialist in the Republic of China and the number one scholar in the late Qing Dynasty in Nantong, often eats this dish.

Cuisine

Shandong cuisine, referred to as Shandong cuisine, is known as the representative cuisine of the north, and also the representative of the cooking culture of the Yellow River Valley. It is one of the eight famous cuisines in China. It has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. The gestation period of Shandong cuisine can be traced back to the spring and Autumn period and the Warring States period. Jing Yuan, Ming and Qing Dynasties are recognized as a major school. Most of the raw materials are livestock, seafood and vegetables. They are good at using such cooking methods as frying, frying, grilling, roasting, pan, shredding and honey sauce. They emphasize the seasoning of sauce, scallion and garlic. They are good at using clear soup and milk soup to make the taste salty and fresh.

Shandong cuisine is developed from Jinan and Jiaodong local cuisine. It is divided into Jinan cuisine, Jiaodong cuisine, kongfu cuisine and other local cuisine. Taking Jinan cuisine as a typical example, there are more than 50 cooking methods, such as frying and frying, stewing and steaming, cooking, smoking and mixing, and salting with soy sauce. The special points are: fragrance, tenderness, pure taste, and paying attention to clear soup and milk soup.

raw material

150 grams of jellyfish head, 750 grams of pig lung. Ham 35 grams. Shaojiu 40g, onion 25g, ginger 25g, salt 12g, monosodium glutamate 3G, chicken soup 150g.

characteristic

The head of the sting looks like a pine branch, the color of the pig's lung is as white as silver, and it is as crisp as bean curd. It melts in the mouth.

Production process

Remove the film from the jellyfish head, wash it, soak it in boiling water for 10 minutes to make it soft. Rinse it with clean water. Change the ham into horse teeth, add Shao wine and steam it to crisp. The lung of pig is irrigated and patted with clear water, the trachea tendons and collaterals in the lung are removed (it should be kept intact), put into a boiling water pot, wash with water, put into a casserole, add onion, ginger, Shaojiu and chicken soup, and simmer for 3-4 hours with low heat to make it crispy. Scald the jellyfish head in boiling water, then cover it with boiling chicken soup once, take it out and put it into casserole together with ham, stew until it boils, add refined salt and monosodium glutamate and simmer.

Key technology

1. When washing the lung, pour the tap water into the trachea to make the lung swell. Pat it gently with your hand and pour out the blood water. Repeat the same method for many times. Take the whiteness of the lung as the degree, and then take the human food as the standard. It has a fishy smell of blood and a clean and lovely color.

2. Jellyfish head is commonly known as "benthic pine". It can be boiled after boiling in the pot. If it takes too long, it will soften into water.

Brief introduction of raw materials

Jellyfish also known as jellyfish, white skin.

Jellyfish is like a parachute, but also like a white mushroom. The part shaped like a mushroom head is the "jellyfish skin"; the mouth and tentacles under the umbrella cover are the "jellyfish head". Jellyfish skin is a layer of colloid with high nutritional value. Jellyfish head is slightly hard, and the nutritive colloid is similar to jellyfish skin. China is the first country to eat jellyfish. There are records of eating jellyfish in the natural history written by Zhang Hua in Jin Dynasty. Today, jellyfish has become a delicacy at the banquet.

The quality of jellyfish head is worse than that of jellyfish skin. Jellyfish skin used in cooking is processed by adding salt and alum to remove water and toxin from jellyfish bath.

nutritive value

1. Jellyfish is a kind of important nutritional food, which contains many kinds of nutrients needed by human body, especially iodine;

2. It contains substances similar to acetylcholine, which can dilate blood vessels and reduce blood pressure;

3. The mannan gum has a certain effect on the prevention and treatment of atherosclerosis;

4. Jellyfish can soften and firm, disperse nodules, remove stasis, clear away heat and phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumor; staff engaged in hairdressing, textile, food processing and more dust contact often eat jellyfish, which can remove dust, clear intestines and stomach, and protect health.

intended for

1. It is suitable for middle-aged and old people with acute and chronic bronchitis, cough, asthma, and yellow phlegm; it is suitable for people with hypertension, dizziness, heat, thirst, and constipation; it is suitable for patients with simple goiter; it is suitable for people with drunk and thirsty; it is suitable for people with simple goiter;

2. People with deficiency of spleen and stomach should be careful to eat.

matters needing attention

Don't marinate jellyfish with sugar, or you can't keep them for a long time.

Usage and dosage

1. When eating cold jellyfish, you should put some vinegar properly, otherwise it will make jellyfish taste bad;

The fresh jellyfish is not suitable for consumption, because the fresh jellyfish has more water, thicker skin and contains toxins. Only when the fresh jellyfish is salted with edible salt and alum for three times (commonly known as "three alum") to dehydrate the fresh jellyfish for three times can the toxins be discharged with the water;

3. Jellyfish with Auricularia auricula, moistening intestines, whitening skin, lowering blood pressure, long-term consumption, good for health;

4. Before eating, the jellyfish must be washed with clean water to remove the salt, alum, blood and sand, and then heated with hot water, and then cut into shreds to mix with cold dishes;

5. When the jellyfish head is blanching, the water temperature should not be too high, 50 or 60% heat is enough.

Edible effect

It has the functions of clearing away heat and resolving phlegm, eliminating accumulation and resolving stagnation, moistening intestines and defecating; it is used for yin deficiency and lung dryness, hypertension, phlegm heat cough, asthma, scrofula and phlegm nuclei, food accumulation and distension, and stool dryness.

Tips

The head of normal jellyfish is reddish yellow, glossy, and the meat stick is complete and solid without peculiar smell. The way to check whether the jellyfish head is deteriorated is to take it up with two fingers. If it is easy to break, the meat is crisp, and the color is purple black, it means that it is bad and cannot be eaten.

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