Fujian Cuisine: delicately stir fried scallops with sweet scented osmanthus

Fujian Cuisine: delicately stir fried scallops with sweet scented osmanthus

Introduction:

"Fujian is a place of outstanding people. The beautiful Wuyi Mountain in the north of Fujian used to be the place where Pengzu practiced in his later years. "Pengzu", named "pengkeng", is not only the founder of Chinese cuisine, but also the founder of Chinese health preservation, sexology and martial arts. Pengzu, a native of Xuzhou, lived in the period of Emperor Yao. He was the first person to invent "five flavors harmony". In prehistoric times, ancient Chinese only knew how to cook, that is, to cook or roast food. Since Peng Zu invented the method of five flavors blending, it gradually led people to a civilized society. At that time, Peng Zu used the method of five flavors blending to cook a can of pheasant raised by himself for Emperor Yao to taste. After Emperor Yao ate it, he felt that it was really a god given delicacy. He was amazed that it was delicious! This is God's gift to me, in order to eat the most delicious food in the world! Longyan gave Pengcheng to Pengzu, who is now in Xuzhou. His official position is equivalent to that of governor. Hehe! Since then, there has been a "tune" in Chinese food, and the harmony of cooking is called "cooking". Cooking is cooked, and the five flavors are mixed. Since then, delicious food has gradually entered people's life. Since Peng Zu popularized the "cooking" technique invented by himself, people's diet has been greatly improved and people's health has been guaranteed. Compared with ancient times, its delicious nutrition is not to mention, and this "five flavor blending method" has been passed on from generation to generation, making Chinese cuisine the best in the world! In order to commemorate Pengzu, posterity built a temple for him. Pengzu temple has been burning incense for thousands of years. The picture of Pengzu pheasant in the temple tells the story of Pengzu making chicken soup for Emperor Yao. In his life, Peng Zu had more than 50 sons and daughters. In his later years, he resigned his official position and came to Wuyishan Mountain in Fujian Province to practice. He founded Chinese health theory, sexology and laid the foundation for the early training of Chinese martial arts. It's said that Peng Zu lived more than 800 years, but I read a lot of historical materials. His life span is between 140 and 150 years old. Up to now, he is also a long-lived old man who has never been before and never came after! From Pengzu to the later Qin and Han Dynasties, people always regarded Pengzu as an immortal and worshipped him very much! Fujian is the second hometown of "Pengzu", where people were influenced by the ancestors of cooking, and the Chinese food culture has been further carried forward. There are many Fujian cooks overseas, and I know several of them. Under their influence, they can make some Fujian stir fry. Today, another quick stir fry of Fujian food is called "sweet scented scallops". The main methods are as follows

Production steps:

Step 1: pour dried Beth into the egg bowl.

Step 2: mix the egg and dried Beth well.

Step 3: put salt in it.

Step 4: add chicken powder.

Step 5: add a little more pepper.

Step 6: pour in a little Shaojiu.

Step 7: heat up the frying spoon, add proper amount of cooking oil, and pour in the ingredients.

Step 8: stir the ingredients well and then out of the pot.

Step 9: cool the ingredients for 1 minute and pour them into the egg bowl.

Step 10: heat the frying spoon on the fire again, add a little base oil, when the oil temperature is 40% hot, pour in the egg liquid, then turn the fire up, stir fry evenly, and then out of the pot.

Step 11: after the pot, code the plate.

Step 12: sprinkle a little coriander on the code plate and serve. The operation was completed in 3 minutes.

Materials required:

Dried and cooked BETH: 25g

Eggs: 3

Winter bamboo shoots: 20g

Shredded mushrooms: 20g

Jinhua shredded ham: 20g

Shredded pork: 20g

Coriander: a little

Shredded scallion: 10g

Shredded ginger: 5g

Salt: 2G

Chicken powder: 1g

White pepper: a little

Shaojiu: 10g

Cooking oil: proper amount

Note: this dish features beautiful color, fragrant smell, smooth and tender entrance, salty and fresh taste, golden, just like osmanthus. Warm tips: 1. Although this dish is simple, the ratio of egg liquid and other raw materials is appropriate. 2. When frying, you should pay attention to the heat, neither scorch nor dry, let alone make the egg nest oily, otherwise it will not be refreshing, it will feel greasy. 3. In the process of frying, the hand spoon should be pushed slowly first. After the egg liquid is attached to the raw materials, it should be fried immediately and then stir fried quickly. Otherwise, the egg liquid will not be like osmanthus. The reason why it is called osmanthus scallop is to make the egg liquid smaller and look like osmanthus in the sense, so it is named. 4. This method can be used to make sweet scented razor clam, sweet scented chicken shreds, sweet scented crab meat, etc. This kind of Fujian cuisine banquet with big stir fry spoon is quick, and the small stir fry "sweet scented osmanthus scallop" is ready. The production is very simple, the taste is also very delicious, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh