"Service": Use egg yolk to make an egg coat and tie it to the vegetables. The egg coat is as thin as transparent paper, golden and without any impurities. Edible red and green silk is embellished with dragon and phoenix patterns on the egg coat, which also means that the emperor's yellow robe is added to the body. .
"Li": Remove the deer sinews and wash them into white hooks, like a bow. (Other ingredients may also be used instead.) It looks white and crystal clear. It is placed in an orderly manner on the plate, reflecting politeness.
"Tao": roll up the fragrant stuffing with five-spice bean curd sheets (taken from the soil ears and fungi that grow in the mugwort bushes on the bank of Luohe River after the rain. The best one is called "Diquan'er" in the local dialect.) The outside doesn't know what's inside, and the inside doesn't know its taste. When you eat it, it has an indescribable deliciousness in your mouth.
"Desire": Cut the outer waist flower of a three-year-old dog into slices, open the middle, and insert the inner waist of a full-year-old rooster to shape it. Decorate it with wolfberry, and surround it with cordyceps. It looks majestic and colorful. Food strengthens yang and replenishes deficiency.
"Art": In the past, crispy lotus tongue was used as a dish. The lotus is like a painting and the sparrows are chirping in spring, which means the mountains and rivers are like a painting, and people are singing and dancing to bring peace. Of course, today we have to protect birds, and the tongue has been replaced.
"文": Use green bamboo shoots to cook carp into a dish. Bamboo shoots are the soul of bamboo, bamboo is the friend of literature, and literature is the principle of the world (carp).
"Zen": Wu Zetian was a monk and was related to Zen Buddhism. This dish is vegetarian without any oil or meat.
"Zheng": made of goose breast and goose paws. Geese know the warmth and cold and migrate, and geese float on the water with their bodies on their paws. It is a metaphor that those in power should know whether the world is warm or not, and how public opinion can prevail. Today, wild goose breast has been replaced by goose breast.
Four Town Tables
1. Agar-agar. Nowadays, agar-agar in Luoyang is often called "peony agar-agar". Because in October 1973, Premier Zhou Enlai accompanied Canadian Prime Minister Trudeau to visit Luoyang, and the leaders of Luoyang City entertained him with water mats. The celebrity chef carefully crafted a peony flower out of eggs and placed it on top of agar-agar. Premier Zhou was very happy to see it and said: "Luoyang peonies are the best in the world, and peonies are also blooming in vegetables." From then on, the agar-agar was renamed as "peony agar-agar".
2. Tiger head carp grilled with green onions. The long-bearded carp from the Mengjin Yellow River is the top quality carp. Now, the direction of the fish head must be to the distinguished person, elder, or noble friend sitting on the table. The person sitting on the table moves the chopsticks first, which shows a kind of respect and courtesy.
3. When the bean curd meat is covered with clouds, the person sitting at the bottom of the table uses chopsticks first. According to legend, Wu Zetian was dissatisfied with all the four sons she gave birth to, but she was the only one who liked Princess Taiping. Later, Taiping married Xue Shao. When sending her daughter off for marriage, Wu put her own milk on the meat and asked her daughter to eat it, so that her daughter would not forget her mother's heart.
4. Sea rice is called "Baicai", which means sea rice stewed with cabbage. It is called "Baicai" because it is auspicious and pleasing to the heart. Cabbage is sometimes served as a vegetarian dish, but it is actually used to sharpen the taste of the two previous meat dishes.
Eight major items
The "eight major items" are divided into the first five and the last three.
The top five are "Quick Three Samples", "Five Fillet Fish", "Fish Kernel", "Dinged Chicken", and "Exploded Crane Breast".
The last three are three sweet dishes, usually eight-treasure rice, sweet shredded pork, and sweet and sour pork.
Four sweeps
The order is "Shark's Fin Flower Arrangement", "Golden Monkey Exploring the Sea", "Opening Squids for Spring", and "Bibo Umbrella Pills".
"Bibo Umbrella Pills" is "balls", but because it sounds like "Wanzhi", when Wu Zetian was ill, when she ate the last dish, it sounded like "Wanzhi", and she sighed in despair. With a sound, I realized it at this time, but everything was too late. Then he shouted, "I am also dying on the water table." For this reason, it will be a bit disappointing for people in the future to eat water, and they will always think of a woman's death. It is said that from the Northern Song Dynasty, this last dish was changed into a bowl of sour and refreshing egg soup, which has been preserved to this day.
One thing is very interesting. Even if the name of the last dish is changed, it is always rare for people to get together. It is a bit ironic that the last dish is called "egg soup". .
Today’s Luoyang water banquet features twenty-four dishes, namely eight cold cuts, four large items, and four table dishes. The serving procedure is: first place four meat, four vegetarian and eight cold dishes on the table, and then serve four large dishes. For each large dish, two Chinese dishes are served, which is called "strips to the court". The fourth main dish is beet soup, followed by the main dish, followed by four side dishes, and finally a "send-off soup".
Twenty-four dishes and soups are arranged in an orderly manner without any disorder. before , the soup is watery, and the food is so satisfying. Luoyang Yancai is the chief dish in the Luoyang water banquet, and even the soup meat slices are also an indispensable famous dish in the water banquet. It is a very special dish in the water banquet. It uses lean meat as the main ingredient, fungus, daylily, It is carefully made with large mung beans and other auxiliary ingredients. The meat slices are smooth and tender, with a slightly sour taste. Let’s take a look at how to make pork slices in soup.
Pork slices in soup
Ingredients: Pork tenderloin, garlic sprouts, day lily, magnolia slices, tomatoes, enoki mushrooms, green beans, fungus, egg white, wet starch, stock, white pepper, vinegar , salt, chicken essence, coriander segments.
Preparation method: (1) Slice lean meat, cut garlic sprouts into sections, cut tomatoes into small pieces, blanch green beans in water, and soak fungus. Soak dried day lily and dried fungus thoroughly in warm water, wash and drain and set aside. Cut garlic sprouts (garlic sprouts) into 3cm long sections. Cut tomatoes into slices. Tear the oyster mushrooms into thin strips by hand. Chop the cilantro.
(2) Cut the pork tenderloin into 3mm thick slices, add 1 tablespoon of water starch (15ml) and egg white, and mix well with your hands. Put it into the warm oil pan and slide it out.
(3) Leave a little base oil in the wok, heat over medium heat, add garlic sprouts (garlic sprouts) segments, oyster mushroom strips and tomato slices, stir-fry, and add salt.
(4) Bring the broth to a boil, add garlic sprouts, tomatoes, and magnolia slices. When the pot is boiling, add green beans, fungus, enoki mushrooms, and meat slices. When the pot boils, thicken with water starch, sprinkle with white pepper, and vinegar. , salt, chicken essence, and coriander segments, put them into a large soup bowl and serve.
The seasoning of the soup in Luoyang Water Banquet is inseparable from balsamic vinegar and white pepper. These two seasonings are indispensable, but the amount can be slightly adjusted according to your own taste.
Pork slices in soup are suitable for soup and dish, and can be made thin or thick according to the needs of your own diet.
The best meat for making soup pork slices is lean pork. If you don’t have tenderloin, you can also use lean pork from the tip of the rear hip.
The key to making the meat slices in the dish smooth and tender is the temperature and amount of oil used to make the meat slices in the first step: the temperature of the oil should be kept at a low temperature of about 60-80 degrees, and the amount of oil should be Can cover all the meat slices.
How to make Luoyang water mat, a specialty of Luoyang
Published time: 2010-10-26 10:11:14 Number of views: 313 News source: Luoyang Haochi.com
Most of the old people in Luoyang know the Luoyang water banquet, a specialty of Luoyang, which has twenty-four dishes, namely eight cold cuts, four large items, and four table dishes. Recently, Luoyang Haochi.com has been uploading some of the cuisines of Luoyang’s specialty Luoyang water banquets. Many netizens can’t wait to come and inquire about the serving order of Luoyang water banquets and what kinds of cuisines are available. Below, the editor will introduce Taking the common water banquet among the people today as an example, let’s briefly talk about the serving order of Luoyang water banquet and the production of Luoyang water banquet. Let’s first satisfy the inquiries of these netizens, and later we will introduce the detailed preparation methods of Luoyang specialty Luoyang water banquet related dishes one by one.
The procedure for serving Luoyang water banquet is: first place four meat, four vegetarian and eight cold dishes on the table, then four large dishes, and for each large dish, two Chinese dishes are served, which is called "scallions on top" towards". The fourth main dish is beet soup, followed by the main dish, followed by four side dishes, and finally a "send-off soup". Twenty-four dishes with soup are arranged in an orderly manner without any disorder.
Eight cold dishes (first eight items)
1. Dukang Drunken Chicken: Use a fat hen about one year old, boil it in salt water until it is cooked, remove from the fire, and pour Put 250g of Dukang wine in the pot and simmer covered for 2 to 3 hours. After taking it out of the pot, tear it into pieces and put it on a plate.
2. Five-spice beef: Wash the raw beef shank and cut it into pieces of about 500g. Put it in a red brine pot until cooked. Slice it and put it on a plate. Drizzle with sesame oil and sprinkle with a little shredded green onion. Just cilantro.
3. Red oil ear shreds: Cut the cooked pig ears into shreds, add shredded green onion, hot pepper shreds, red oil, salt water, MSG water and vinegar and mix well.
4. Salt and pepper crucian carp: Wash the small crucian carp and put it in a container. Add onions, ginger, cooking wine, salt, monosodium glutamate and five-spice powder and marinate for half an hour. Dip each piece in fine starch and fry in 60% to 70% hot oil in a pan until crispy. Remove from the coke, put on a plate and sprinkle with pepper and salt.
5. Garlic cucumber: Wash the cucumber and cut it into small diamond-shaped pieces. Add garlic paste, salt water, monosodium glutamate water, white sugar water, white vinegar and a little sesame oil into a container. Mix well and serve on a plate.
6. Chrysanthemums turned into eggs: Peel the changed eggs and cut them into long petals, place them in a radial chrysanthemum shape on a plate, sprinkle a little minced ginger in the middle, and top with soy sauce, red oil, and sesame oil.
7. Crispy Lotus with Ginger Juice: Peel the lotus and cut into thin slices. Wash the tannin in water, blanch it in a pot, take it out and let it cool, then put it in a container and add salt water, MSG water, Mix a little white vinegar, ginger juice, and sesame oil and serve on a plate.
8. Golden hook celery: Remove the leaves and roots of celery, wash it, cut it into 5cm long sections, blanch it and put it in a container. While it is hot, pour in sesame oil, dried shrimps, shredded green onion and ginger, and dried red pepper. Make a sauce made of shredded silk, pepper oil, salt, monosodium glutamate and white vinegar, mix well and serve on a plate.
Four Town Tables (Four Large Pieces)
1. Peony agarwood: Using large white radish from Dongguan, a suburb of Luoyang, as the main ingredient, peel and cut into 5 cm lengths. Soak the 0.1cm thick filaments in clean water for 15 minutes. After controlling the water, apply a layer of fine mung bean starch. Steam them in a basket for 5 to 8 minutes. Take them out and let them dry thoroughly. Tear off the stuck radish shreds and mix in a little refined salt. Then put it in a basket and steam it for 5 minutes to become "vegetarian agar-agar". Place the "vegetarian agar-agar" on the bottom of the soup pot, top it with shredded cooked chicken, shredded cooked ham, shredded egg skin, shredded bamboo shoots, shredded sea cucumbers, shredded squid and other assorted ingredients, and then place an egg yolk cake slice in the middle. Pour the peony flowers into clear chicken soup, add salt, cooking wine, and MSG, steam them in a basket to absorb the flavor, and then add balsamic vinegar, pepper, and sesame oil after removing them.
2. Whole chicken with ingredients: Spread honey water evenly on the surface of the tender chicken, fry it in 70% hot oil until golden brown. Put the chicken into a soup basin, add clear soup, add salt, cooking wine, MSG, green onions, ginger, aniseed, and Sichuan peppercorns. Steam for 40 minutes. After removing the chicken, add pepper and sesame oil.
3. Western Spicy Carp: 1 Yellow River carp. After preliminary processing, apply tile-shaped knives on both sides. Marinate for 10 minutes and fry until golden brown on both sides. Then use the roasting technique to add dry vermicelli, Made of dried red pepper, fungus, bamboo shoot slices, ginger slices, and green onion segments, mixed with salt, cooking wine, MSG, and soy sauce.
4. Honey-glazed rice with eight-treasure rice: Blanch the glutinous rice and mix it with assorted preserved fruits and sugar. Place it in a bowl and steam it until soft and glutinous. Place it in a bowl and pour sugar juice over it.
Bazhong Parts
1. There are two types of seaweed: sea cucumbers cut into slanted blades, and squid cut into ear-shaped blades. Blanch them separately and set aside. Use fungus and bamboo shoot slices as ingredients, refined salt, cooking wine, monosodium glutamate, pepper, balsamic vinegar, soy sauce, sesame oil, oil, scallions, and minced ginger as seasonings, and stew with stock to make a crispy, spicy, sour and delicious soup. , finally stir in the gravy, drizzle with sesame oil and put it into a bowl.
2. Luoyang pork slices (pork slices with soup): Slice lean pork, starch and oil for later use. It uses fungus, bamboo shoot slices, water-fried golden needles, and water-frozen mung beans as ingredients. The preparation method and taste are similar to "Braised Hailiang".
3. Braised pork belly: cut the cooked pork belly into slices, cut the cooked large intestine into sections, cut the cooked pork liver into slices, cut the watery pork skin into oblique blades, and add fungus and bamboo shoot slices. The preparation method is the same as The first two are the same, no vinegar is used in the taste, they are soft and delicious, fresh and spicy.
4. Burnt croquette soup: Boil sweet potato vermicelli and chop into pieces, add flour, stock, salt, cooking wine, soy sauce, monosodium glutamate, minced green onion, minced ginger, and sesame oil and mix into a moderately thick filling. , then squeeze into small balls and fry until dry and charred, remove and set aside. Stew diced tomatoes, garlic sprouts, steamed mung beans and stock seasoning to make a hot and sour soup, then sprinkle with fried meatballs.
5. Boiled meatballs: Chop the chicken breast into minced meat, add egg white, starch gravy, salt, cooking wine and MSG and beat into chicken grits, squeeze into small balls and cook until cooked, add salt, Pour cooking wine, MSG, pepper, sesame oil and soup into a soup basin, then sprinkle with coriander.
6. Milk soup tripe slices: Cut the cooked pork tripe into slanted blades, blanch them and set aside. Use large oil as the base oil. When it is 40% hot, add a little flour and stir-fry. Quickly add the stock, add salt, cooking wine, and MSG and bring to a boil to make milk soup.
Simmer the tripe slices in the milk soup until the flavor is added, put it into a soup bowl, and top with sesame sauce and chili oil.
7. Honey sweet potatoes: Use sweet potatoes native to Luoyang, peel them and cut them into small diamond-shaped pieces, fry them until they are charred on the outside and cooked on the inside. Use white sugar, water, a little sugar color, and starch to make sugar juice, put it into a soup bowl, and sprinkle with fried sweet potatoes.
8. Hawthorn Soup: Boil hawthorn puree, white sugar, glutinous rice wine, and water to make a sweet and sour soup. Add the gravy and stir evenly, then sprinkle with snowflake-shaped apples.
Four Sweeps
1. Tiger skin pork belly: Boil the skinned pork belly until it is eighty-mature, spread honey evenly and deep-fry it in 70% hot oil until it looks like tiger skin. Remove and let cool, cut into 0.5 cm thick slices, put skin side down into a bowl, sprinkle with ginger slices, green onion segments, Sichuan peppercorns, and star anise. Mix the stock, salt, cooking wine, MSG, soy sauce and sugar into a sauce, pour it into the meat bowl and steam it until soft and glutinous, then put it into the bowl.
2. Small crispy pork: Cut the skinless pork belly into slices and add whole egg batter. Deep-fry in 60% to 70% hot oil until charred and hard. Put it in a bowl and pour it with salt, Mix cooking wine, monosodium glutamate, soy sauce, and stock into a sauce, sprinkle with peppercorns, star anise, green onion and ginger, steam until crispy and fragrant, then put it into a bowl.
3. Braised fake sea cucumber: also known as Luoyang water balls. Boil and chop the sweet potato vermicelli, soak the sweet potato starch in water, mix them together, add stock, minced meat, minced fungus, minced onion and ginger, salt, cooking wine, monosodium glutamate, soy sauce, and sesame oil and mix into a sticky filling. , squeeze it into a 10 cm long and 1 cm thick bar code on the cage with your hands, steam it over high heat for 15 to 20 minutes, remove it from the cage and set aside. Add salt, cooking wine, monosodium glutamate, pepper, and balsamic vinegar to the soup stock and bring to a boil. Add water and simmer the meatballs for a while, pour in sesame oil, sprinkle with garlic sprouts and coriander, and serve.
4. Hot and sour egg soup: Stew green vegetables, diced tomatoes, fungus slices, bamboo shoot slices, golden needle segments, and stock into a spicy and sour soup. Add the gravy and stir evenly, and pour in the beaten eggs. When the egg flakes start to rise, take it away from the heat, pour sesame oil and put it into a soup bowl.
The first eight dishes (cold) are served in advance. The order of serving of the 16 hot dishes is generally: 1. Peony agarwood 2. Braised seaweed 3. Luoyang meat slices 4. Whole chicken with ingredients 5. Braised mixed vegetables 6. Flooded meatballs 7. Spicy carp 8. Burnt croquette soup 9. Belly slices in milk soup 10. Rice with eight-treasure sauce in honey sauce 11. Sweet potatoes in honey sauce 12. Hawthorn and waterlogged soup 13. Sliced ??tiger skin pork 14. Short crispy pork 15. Braised fake sea cucumber 16. Hot and sour egg soup.