【Peony Jelly】---The cold dish version is also amazing

Overview

Luoyang agarwood, also known as peony agarwood, belongs to Henan cuisine and Henan cuisine. The main ingredients are white radish, sea cucumber, squid and chicken. The finished product of Luoyang water banquet only saw a peony flower as white as jade with dazzling color, floating on the soup surface. The fragrant vegetables and flowers won the applause of the distinguished guests. The first dish of Luoyang water banquet was peony agarwood, which was originally called fake agarwood. The so-called fake bird's nest is a dish made by pretending to be bird's nest. The source of this fraud also happened to Wu Zetian. Luoyang Yancai is a unique flavor dish in Luoyang. According to legend, when Wu Zetian lived in Luoyang, a large radish of several dozen kilograms grew in a vegetable field in Dongguan. The vegetable farmers thought it was a magical thing and presented it to the Empress Wu Zetian. The imperial chef cut it into shreds, mixed it with powder and steamed it, and served it with a delicious soup. After the empress ate it, she found it extremely delicious and had the flavor of a bird's nest. She was full of praise and gave it the name Yan Cai. Later, it was introduced to the people, and over time, everyone called it Luoyang Yancai, which has been passed down to this day. In October 1973, Premier Zhou Enlai accompanied Canadian Prime Minister Trudeau to visit Luoyang. Famous chefs Wang Changsheng and Li Daxiong carefully prepared agarwood to entertain the two prime ministers. The Prime Minister ordered two dishes in succession and praised them in unison after eating. Because peonies are carved into the dish, Premier Zhou humorously called it peony agarwood. Since then, Luoyang's peony agar has become famous both at home and abroad. This time I transformed the peony agar into a cold dish version, and the shape is also very nice. Hehe, and the cold dishes are easier to operate

Tags

• private kitchen
• henan cuisine
• balsamic vinegar
• chicken sauce
• chicken soup
• coriander
• cucumber
• egg
• enoki mushroom
• garlic
• ham
• tremella
• white radish
• white sugar
• carrot
• salt
• sesame oil

Ingredients

Steps

1. 1 Peel and grate the white radish into shreds, then marinate it with sugar. Because white radish is not spicy, it is delicious when eaten raw with a little sugar. Be careful to pickle it with sugar, not salt

   

2. 2 Then wash the enoki mushrooms and grate the carrots

   

3. 3 Put water in the pot, add a little salt and oil, blanch the enoki mushrooms, and then blanch the carrot shreds. After they are all done, take them out and let them cool for later use

   

4. 4 Beat the eggs into egg liquid, spread into egg skin, and then cut into thin egg shreds

   

5. 5 Soak the white fungus and set aside

   

6. 6 Take out the pickled white radish shreds and spread them on the bottom of the plate

   

7. 7 Then grate the cucumber shreds, cut the ham shreds, and place them around the plate in sequence

   

8. 8 Then tear the soaked white fungus into appropriate buds, place them on top in the shape of a peony flower, and then use carrot shreds to make stamens

   

9. 9 After everything is done, pour an appropriate amount of cooled chicken soup on top, that is, pour chicken soup on the entire dish. This will not only make the color look brighter, but also taste more fragrant, and the chicken soup will not be greasy

   

10. 10 Then put coriander and peony leaves on top

    

11. 11 Then find a bowl, add balsamic vinegar, sesame oil, minced garlic, chicken broth, sesame oil, chicken juice, sugar, salt, and minced coriander to make a bowl of sauce. You can pour it on top and mix well when eating, or you can sandwich it for dipping

    

12. 12 This is what it looks like after mixing well