Dinghu Shangsu is one of the traditional famous dishes of the Han people in Guangdong, which belongs to one of the vegetarian recipes of Cantonese cuisine, and Shangsu is the meaning of high-grade cuisine. Dinghu Shangsu is an old monk of Qingyun Temple in Dinghu Mountain, Zhaoqing, Guangdong Province, founded in the Ming Dynasty during the Yong calendar, using white fungus as the main ingredient, and the cooking techniques of Dinghu Shangsu are mainly steamed vegetables, and the taste belongs to the fragrance. The characteristics of Dinghu Shangsu: fresh and smooth when eating, full of fragrance, is a vegetarian dish.
Ingredients for vegetarian ingredients on Dinghu
Ingredients
30 grams of dried shiitake mushrooms, 30 grams of mushrooms, 75 grams of mushrooms, 30 grams of dried white fungus, 30 grams of dried elm mushrooms, 30 grams of yellow ears, 30 grams of dried bamboo shoots, 120 grams of winter shoots, 150 grams of carrots, 150 grams of lotus seeds
Accessories
200 grams of rape hearts, 20 grams of starchy broad beans
seasoning
Salt 5 g, monosodium glutamate 3 g, sugar 15 g, oyster sauce 25 g, soy sauce 20 g, peanut oil 50 g, sesame oil 20 g, cooking wine 20 g
Dinghu Shangsu production method
1. Wash the shiitake mushrooms with water, and use the oblique blades into two pieces, and the small ones are used as a whole;
2. Cut fresh grass mushrooms into cross flower knives on a round surface;
3. Wash the water mushroom, water hair yellow ear and water hair elm mushroom with clean water and cut into pieces;
4. Pure winter shoots and carrots are carved into the shape of butterflies with a flower knife method;
5. Then cut into slices so that each slice is butterfly-shaped;
6. The bamboo shoots are cut from the middle and cut into 5 or cm long strips;
7. Wash the rapeseed, peel off the old gang, and cut each piece of rapeseed heart into two pieces;
8. Peel off the outer skin of the lotus seed, dig out the bitter core, and set aside above;
9. Shiitake mushrooms, winter shoots, mushrooms, grass mushrooms, yellow ears, elm ears, carrots, bamboo shoots are blanched in boiling water until cooked, fished out and cooled with cool water;
10., water hair silver ear choose a plump and neat shape, but also with boiling water blanched;
11. Take an iron pot, wash it with water, heat it on high heat, add peanut oil, add salt, sugar, monosodium glutamate, oyster sauce, soup, and put shiitake mushrooms, winter shoots, mushrooms, mushrooms, grass mushrooms, yellow ears, elm ears, carrots, bamboo and bamboo shoots into the pot and burn until flavored, pour off the remaining juice and set aside;
12. Take another iron pot and wash it, use the same technique above to burn the white fungus until it tastes, do not add condiments with dark colors;
13. Take a soup bowl and arrange the shiitake mushrooms, winter shoots, mushrooms, mushrooms, yellow ears, elm mushrooms, carrots and bamboo shoots in the bowl for later;
14., iron pot brush on the heat, add peanut oil, after heating, add vegetarian soup, soy sauce, sugar, monosodium glutamate, boil after adjusting the taste, with water starch to outline, pour in the soup bowl, and steam on the drawer on high heat for 5 minutes;
15. While steaming vegetables, heat the remaining juice of grilled shiitake mushrooms, winter shoots and mushrooms, burn the rape heart until it tastes, and then neatly stack it around the dish after fishing out;
16. Flip the steamed dish in the center of the plate into the heart of the rapeseed, place the white fungus on it, and pour the remaining juice of the roasted white fungus to serve.
Kitchen tool for making Dinghu Shangsu: Haier C21-H1107 induction cooker
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