"Wulong Tuzhu", a famous Imperial dish in old Beijing

"Wulong Tuzhu", a famous Imperial dish in old Beijing

Introduction:

"Christmas is coming. I've made a good family dinner for my friends. I wish you a merry Christmas! Wish you all the best in the coming year! This dish is a famous dish in the capital. It was once produced in the palace. Although it is very expensive, I think it's simple. According to the living standards of your beloved relatives and friends, it can be fully affordable. It can also be widely used in family banquets. Therefore, it is specially used for reference by friends. This dish has been studied in the sea of books and visited famous teachers for advice. I have also tasted the different methods of different masters in the famous palace flavor production shop "Fangshan Restaurant" and the five-star "Beijing Hotel" in Beijing. Of course, I have to spend my own money, ha ha! I feel the taste is quite good! And also many times at home to cook their own practice, therefore, it has long been a good family dinner dishes, every new year's festival will be in front of your friends, ha ha! The name of this dish is "Oolong Tuzhu". The raw materials used are sea cucumber and quail eggs or pigeon eggs, and the cooking method is to cook them with the strong smell of scallion. In my spare time, I read books. After further understanding and research of "sea cucumber", I find that it is very nutritious. If this dish is cooked properly, it tastes wonderful! Good things out to everyone to share, here to make a fool of! The production of "Oolong Tuzhu" should be made with the best "Liaoshen" or "Huishen". The quality of the finished dishes is the most authentic! It's a pity that the sea cucumber is very expensive. It costs more than 100 yuan. It's too luxurious to make it at home, so I choose ordinary sea cucumber. Friends remember, this dish is best not to use "Topaz ginseng", first taste is not good, second color is not good-looking. The detailed practice of "Wulong spitting beads" is as follows; "

Production steps:

Step 1: sea cucumber, marinated quail egg, green onion, ginger, yellow rice wine, soy sauce, salt, sugar, chicken powder, white pepper, water lake powder, cooking oil.

Step 2: first cut the scallion into oblique ginger slices.

Step 3: remove the intestines and sandbags at both ends of the sea cucumber, rinse it repeatedly with clean water, and then use a knife to break the sea cucumber in half.

Step 4: heat the frying spoon on the fire, inject proper amount of cooking oil, fry the quail eggs into golden yellow and take them out for standby. When frying, the oil temperature should not be too high to prevent the explosion and scald.

Step 5: fry the scallion oil in warm oil, fry the scallion until golden, then remove the scallion oil from the pot, remember not to brush the pot.

Step 6: add proper amount of water into the pot and bring to a boil. Add deep fried scallion and boil. Add scallion oil and water and boil for 5 minutes.

Step 7: in another pot, add water and bring to a boil. Blanch the sea cucumber for two minutes and set aside.

Step 8: scoop in the right amount of scallion oil water and bring to a boil. (remember, when you cook sea cucumber, you don't need to use scallion ginger frying pan, because the boiled scallion oil water is equal to the taste of frying pan). After boiling the scallion water, pour in 15g soy sauce, and then pour in the right amount of yellow rice wine, sugar and salt.

Step 9: add white pepper and chicken powder to adjust the taste of the soup, add the blanched sea cucumber and quail eggs, bring to a boil over high heat, and then simmer over low heat.

Step 10: simmer the sea cucumbers over low heat for 7-8 minutes, then thicken with proper amount of wet starch.

Step 11: after the sauce is gelatinized, drizzle with half a teaspoon onion oil.

Step 12: shake the frying spoon, turn the spoon slightly twice, then the dish will be finished.

Materials required:

Sea cucumber: 600g

Marinated quail eggs: 120g

Starch: appropriate amount

Cooking oil: proper amount

White pepper: right amount

Chicken powder: 3 G

Sugar: 10g

Salt: 1g

Soy sauce: 15g

Yellow rice wine: 20g

Ginger: 15g

Scallion: 50g

Note: the characteristics of this dish: black and red sea cucumber, golden egg color, strong smell of onion, just like Oolong spitting beads, smooth sea cucumber entrance, strong flavor, salty and fresh, slightly sweet aftertaste. Warm tips: 1. It's better to choose the sea cucumber with slight tendons, with neat sense organs, consistent color and no smell of mud. After buying it back, soak it in clean water for 4-5 hours and then use it again. When using it, the sea cucumber must be washed with cold water to remove the sediment and remove the intestines. The containers for sea cucumber must be clean and free of oil. The sea cucumber that is not fired should be stored in the refrigerator and changed with clean water twice a day. 2. Whether it's fried quail eggs or pigeon eggs, the oil temperature is very high and explosive. Be careful not to scald them. When frying, the oil temperature is 50% hot or not, but the color and taste should be slightly worse. 3. To make longtuzhu or scallion braised sea cucumber, you need to use scallion oil and water to cook, and then pour it with scallion oil. Only when you use scallion water and scallion oil to match the taste, the scallion water boiling must use fried scallion to taste good. Therefore, after frying scallion oil, you don't need to brush the pot, decant the scallion oil, and directly add water to the pot to boil the scallion water, so as to avoid reducing the taste. 4. The method of braised sea cucumber with scallion is basically the same as oolong Tuzhu, except that the quail eggs are removed and several scallion segments with good flower knife are used instead. The scallion segments are 8 cm long, and there are 5. First put a little oil in the pot to stir the scallion segments, and pour in the scallion water. The follow-up method is the same as oolong Tuzhu.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: onion