Name: The Top Brand of Luoyang Water Table—peony Agar-agar
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 about 1500g White radish; 3s Shiitake Mushrooms; Some Ham; Some Winter bamboo shoots; Some chicken; Some Squid; 2 pcs egg; 2 pieces Crab Stick; Some Broth; 1 piece parsley; 2 teaspoons salt; 1/2 teaspoon Sugar; Some Chicken Essence; Some Vinegar; 1 teaspoon pepper; 3 tablespoons Mung bean starch

The Top Brand of Luoyang Water Table—peony Agar-agar

by Poetic heart

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"Peony agar-agar" is the most famous dish in Luoyang water table. Its unique feature is that ordinary white radish is carefully cooked through multiple processes to make the taste of bird's nest. Its characteristic is its beautiful appearance. , The soup is delicious, sour and spicy, smooth and delicious, and rich in cultural connotations.
"Peony Jelly" started in Luoyang and was once named "Luoyang Jelly". There is a long history of its origin.
Luoyang is located in the hinterland of the Central Plains, living in the world, and is a famous thousand-year-old imperial capital. The ancient capital of the thirteen dynasties, with its long history, has experienced five thousand years from Xia Zhou to the present. Luoyang has beautiful mountains and waters and beautiful scenery. Luoyang peony is the best in the world. In April and May every year, "flowers bloom and fall on the 20th, and everyone in a city is crazy". Peony flowers are graceful and luxurious, and they are the king of flowers, and in the Chinese food industry, Luoyang water seats It is a wonderful flower, which, together with the Longmen Grottoes and Luoyang Peony, is called the "Three Wonders of Luoyang".
Luoyang water table began in the Tang Dynasty and has a history of more than 1,300 years. It is the oldest, most complete, and oldest set of famous banquets preserved in our country so far. Because of its grand elegance, unique style, and extensive selection of materials , The cooking is careful and meticulous, the taste is delicious and diverse, and the taste is comfortable and refreshing. It has won the praise of ancient and modern Chinese and foreign guests.
Almost all dishes in Luoyang water table come with soup, which is dry and orderly, and the soup goes with the dishes. Because there is more soup, the soup becomes watery, hence the name "water table". The style of Luoyang water table is different from that of the north and south cuisines. When serving dishes, it is served one by one on the table. After eating one plate, remove it and put it on another plate. It is like running clouds and flowing water. It is also called "flowing water mat". Luoyang water mat is cold and hot, meaty and vegetarian, and sweet. There are salty, sour and spicy. The whole table is divided into the first eight dishes, the four town tables, the eight middle pieces, and the four tailings in order. There are a total of eighty-four dishes and twenty-four dishes. Yu shows the historical situation of Wu Zetian's twenty-four years in power, and the scenery is boundless. Luoyang water mats are famous all over the world for "the hot and cold coke is soft, thin, thick and dry, and the Haihe meat and vegetables are sweet, spicy and sour".
"Peony agar-agar" is the first major dish in Luoyang water table. It first appeared on the stage. There is also a beautiful legend about its origin. Legend has it that during Wu Zetian's reign as emperor, there was no war in China, coupled with his exquisite political affairs and purging the dynasty, it can be called a peaceful and prosperous age. One year later, in Luoyang Dongguan Xiayuan vegetable field, an extra-large radish grows about three feet long. Qingxiabai, weighing about twenty or thirty catties, vegetable farmers regarded it as a strange thing, and they used it as a mascot to pay tribute to the court. The queen was pleased to see the queen, because this big radish symbolizes good weather, the country and the people, so she ordered people to send it to the imperial dining room to let the chefs cook the dishes. In order to show their superb skills, the chefs meticulously processed them, and paired them with delicacies of mountains and seas. The soup was dedicated to the queen. After tasting, the queen felt unique, tender and refreshing, with the flavor of bird's nest, so it was given the name "Sai Bird's Nest". From then on, no matter the royal ministers, relatives of the royal family, or the people of dawn, they will be used in formal banquets. Choosing this dish made it appear on the Da Ya Hall, which is deeply loved by the public. After the development, a variety of raw materials were added to make it. It can be used not only with precious mountains and seafood, but also with ordinary shredded meat and eggs. Its flavor is fresh and spicy, and it is very delicious. With the changes of history, it has been painstakingly developed by past generations of chefs. , Innovation and development, this dish is becoming more and more perfect. Because it originated in Luoyang, it is called "Luoyang Jelly".
Until October 1973, the then Canadian Prime Minister Trudeau visited China. Accompanied by the beloved Premier Zhou, he came to Luoyang and tasted the Luoyang water table. In order to make the two prime ministers happy, the chefs were cooking agar-agar. At that time, a peony flower made of eggs was specially placed in a conspicuous position. Make it more auspicious. As soon as it appeared, it attracted everyone's attention, and a dazzling yellow peony floated on the noodle soup, the flowers were beautiful and the vegetables were fragrant. Premier Zhou was very happy and jokingly said: "Luoyang peony is the best in the world, and peony flowers can be grown in vegetables." Since then, "Luoyang Jelly" was renamed "Peony Jelly". "

The Top Brand of Luoyang Water Table—peony Agar-agar

1. The main ingredient of peony agar-agar: white radish

2. The side dishes used in Peony agar-agar: shiitake mushrooms, ham, eggs, squid, winter bamboo shoots, chicken, crab sticks. (A little bit of each)

3. Wash the white radish, remove the head, tail and skin, and cut into thin slices.

4. Cut in order.

5. Then cut into very fine shredded radish.

6. Soak the sliced radish in clean water for half an hour, changing with water twice.

7. At this time, come to prepare the side dishes. Knock the eggs into a bowl, add a few grains of salt, beat them, and spread them into egg skins in 3 times.

8. Cut one piece of egg skin into silk, and cut the other two pieces of egg skin into triangles, which will be used for peony flowers in the next step.

9. Squid shreds and shiitake mushrooms need to be soaked in advance. (About half a day for squid, 1 hour for shiitake mushrooms)

10. Cut the shiitake mushrooms, ham, winter bamboo shoots, and chicken into thin strips. Tear the crab sticks into small strips along the lines with your hands, and wash the shredded squid.

11. Bring an appropriate amount of water to a boil, and add 1 teaspoon of salt and a little cooking oil. Then add shredded chicken, shredded mushrooms, shredded winter bamboo shoots, and shredded squid separately, blanch them, remove and drain the water for later use.

12. At this time, the shredded radish is soaked, take it out and drain the water. (After soaking the shredded radish, it becomes very firm, not only not spicy, but also helpful for making noodles)

13. Pour the drained shredded radish into a larger pot.

14. Sprinkle 3 tablespoons of mung bean starch evenly

15. Stir gently and evenly.

16. Cover the steamer with a kitchen-specific steaming cloth wrung out of water, and pour the shredded radish into it.

17. Put it in a steamer that has boiled the water and steam for 5 minutes.

18. Pour the steamed shredded radish into the cold boiled boil and spread it out gently with chopsticks.

19. At this time, the shredded radish, no matter its shape or taste, is somewhat similar to agar-agar (bird's nest).

20. Disperse the shredded radish and transfer to a colander to drain the water again.

21. Then put it in a shallow soup plate and sort it out a bit.

22. Slightly straighten out the prepared shredded garnishes, and then spread them on the shredded radish at intervals.

23. Make the triangular egg skin prepared earlier into the petals of a peony flower, and insert it into the shredded radish to make a peony flower.

24. Put it in a pot of boiling water and steam for 5 minutes. Let the flavors of mushrooms, winter bamboo shoots, ham, shredded chicken and other ingredients melt into the shredded radish.

25. Pour an appropriate amount of broth into the pot (it is better to soak 2/3 of the agar-agar), add 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 teaspoon of white pepper. After boiling, turn off the heat, then add a little vinegar and chicken essence.

26. Slowly pour the soup into the plate along the edge of the plate. Soak the agar-agar in the well-tuned broth.

27. Sprinkle an appropriate amount of chopped coriander or chopped green onion and serve. When eating, spread the shredded radish and the side dishes and mix them with the soup. Very delicious.

Tips:
Poetry heart phrase:

1: The white radish for making peony agar-agar is best to choose about three kilograms of radish without chaff.

2: Take the middle section of radish and cut into even filaments, so that the shape of radish shreds is similar to that of bird's nest.

3: The shredded radish must be soaked first, so that not only the spicy flavor of the radish can be removed, but the soaked shredded radish is relatively firm, which is helpful for the powdering in the next step.

4: After soaking the shredded radish, it is necessary to fully drain the water, so that it is not only easy to pat evenly, but also not easy to agglomerate.

5: After steaming the shredded radish for the first time, be sure to gently disperse the shredded radish, so as not to get smashed. The purpose is to spread the shredded radish.

6: In order to taste authentic, we must use mung bean starch. The finished dishes are not only crystal clear and bright, but also have a particularly good taste, which is more like bird's nest.