laitimes
return

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

In Jincheng, there is a famous dish with a history of thousands of years, with black and white colors and delicious and smooth taste - wood ear shellfish!

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

Its color is white and clear, soft and sharp, and the soup is fragrant, which is quite popular with local diners.

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

Xiang Xiang Yiyin had eaten this bowl of wood ear shellfish!

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish
In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

According to legend, when Yi Yin, the shangtang minister, was critically ill in jincheng when he prayed for rain, the local officials asked the people to send mung bean cold powder, fried fungus, and raw eggs to the emperor to relieve the heat treatment.

Unexpectedly, in a hurry, the eggs were broken and sprinkled on top of the freshly made mung bean flour and fungus, as well as the lard used to fry the fungus. After seeing the minister, when the people sent the food to relieve the heat, the officials around the minister took it to the steamer basket to heat it, fed it to the minister to eat, and after the minister ate it, his body recovered, and asked what this medicine was made of, which was fragrant and delicious.

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

Local officials broke the eggs and sprinkled them on top of the freshly made mung bean flour and fungus. Cheng Xiang was very happy, personally made this dish to distribute to heat stroke soldiers, and named it "Wood Ear Shellfish", and later, this dish was used as the first dish of the "Ten Bowls" of Jincheng Famous Eating, which has been passed down to this day.

At home, I also want to make food and offer it

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish
In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

1. Add mung bean powder to the appropriate water and soak thoroughly, add egg whites and lard, minced ginger and salt. Add water to the pot and bring to a boil, stir the soaked powder evenly, use the gouache in the box to tickle, and then slowly pour the hooked paste into the box where the powder is placed, stir while pouring, take a plate and grease it, pour the powder paste into the plate, sprinkle it with fungus, and steam it in a steamer for 30 minutes.

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

Second, add chicken soup to the pot, slice the steamed fungus shellfish, put it into the soup, add ginger and salt to cook for a while, then add coriander, and the fragrant mushroom shellfish will come out of the pot

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish
In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

Such a bowl of color and fragrance

Wood ear shellfish with powerful anti-heat effect

A must have bowl this summer!

In the hot summer, come to a bowl of delicious and smooth wood ear shellfish

- END -

Source/Zeeju Tourism

Editor/Mengnan

agaric Wood ear shellfish
Previous: Chinese Zhejiang cuisine: stir-fried for two winters
Next: Braised pig's trotters without adding a drop of water, the color is bright red, soft and rotten, and the collection of [braised pig's trotters] tips:

Read on