Hangzhou - eaten later came to understand
Arrived in Sanya, Hainan Province took the opportunity from the paradise of Hangzhou is known, I am the Hangzhou trip purpose is clear - beautiful scenery and cuisine. "There are heaven on Earth" and "out of beauty since ancient times, Suzhou and Hangzhou" The two words have been heard for a long time, so this trip will find beautiful Hangzhou as the first target. Aircraft arrived at Hangzhou Xiaoshan airport, drive straight in Hangzhou. Sat in the car I try to restrain myself sleepy eyes do not shut, so as not to miss the rare "landscape", I did not realize the window of the "scenic" only took me 10 minutes spent in hypnosis. When I woke up again, when looking out the window continued to regress in MM, I can not help but ask the driver: not yet out of the suburbs to Hangzhou in ah? Driver can not help but laugh, said: the old section have been approaching the West Lake啦. Is not it, Is, "a beauty since ancient times, Suzhou and Hangzhou" This statement was made by the ancients advertisements (ads valid for unlimited, advertising free of charge), a real disappointment (and perhaps criteria for judging the difference between ancient and modern beauty too).
Over the next few days, I harbored tremendous sorrow and the ancients packaging, speculation unparalleled sense of reverence, started my trip to Hangzhou. Fortunately, the scenery, Hangzhou (except Leifeng Pagoda) and the food did not let me down, no further stimulate my already broken heart. Lingyin Temple, West Lake (in addition to leifeng afterglow), Wuzhen and other places of the scenery is really good, be adjourned until later; give me the most impressive of all - Hangzhou cuisine. It seems "there is heaven on Earth" this sentence is not considered false advertising, heaven should have to eat there to play, of course, another beautiful ANGEL the better. Those who read Jin Yong, Gu Long's novels, most of them will be described throughout the novel food, in particular, Suzhou, attracted by the food (probably the reason why the author's hometown). Gulong remember the "seven kinds of weapons" in the "jasper knife" in respect of Tai Wo House, fried shrimp, ribs side Kuiyuan Pavilion burning head, Village of Cornish package, Seiwa Fang Wang Runxing salt pieces of children, Tak Yuet Lau's rib turtle steamed fish balls, West Lake crisp lotus root, Pacific Square alley fried eight praise. Together with the people familiar Xihucuyu, called flower Chicken, Longjing Shrimp, West Lake water shield soup, Dongpo Meat Song Sao Yu Geng, crisp deep-fried rings, shrimp, eel and other dishes explosion, really makes one to Hangzhou on the appetite Da-Zhen. I went to Hangzhou Louwai Lou tasted more than eight dishes, feeling really good. However, a left Hangzhou, eat less, and it not a pity. Based on this I taste when you taste the memories and records relating to recipes, from Hangzhou bought back Brasenia, Jinhua ham and a few raw materials, at home, tried it, taste very good, close to the Louwai Lou's taste, now one of the few dishes cooking methods introduced to all people to addicted to like-minded netizens.
1, West Lake water shield soup (recommended level of 5 stars)
Material: Brasenia bag (Hangzhou supermarket sale fresh foam with vinegar), Jinhua ham 50 grams (which can be steamed first), 50 grams of chicken breast, soup (chicken broth) 1000 grams of salt Banchi, chicken little.
Practice: Brasenia first 20 minutes with the blisters (to vinegar), water Cheuk-cooked (about 1 minute) into the soup after the stand-in; will be ham, chicken breast strips into broth and boil, skim foam floats to be soup clear bottoming out, add salt, chicken, will be poured into the soup of the soup with Brasenia schreberi, the still hot instant.
2, Dongpo Meat (recommended level of 4.5 stars)
Material: streaky pork rib meat 1500 grams, 100 grams of sugar, soy sauce 150 grams, Shao liquor 50 grams, onion, ginger 50 grams each
Method: streaky pork rib meat, scraping wash clean, cut into 10 squares (each about 75 grams) of the piece of meat, placed in boiling water for 5 minutes, remove the wash. To take a large casserole with a bamboo grate bottom, first covered with green onions), add Ginger, and then pork pieces face down neatly ranked in the above, by adding sugar. Soy sauce, Shao liquor, the final knot to join onions, cover, set each on a high, after the change Wei Huo Shao Fei stew about 2 hours to eight mature, and then pork skin up, and then simmered until Sulan, it will end casserole from the Higuchi, skim the oil slick will move a small pottery Cuts up in leather, stamped in the pan stir-steam 30 minutes to thoroughly Serve Rousu.
3, Xihucuyu (Recommended Level 4 stars)
Raw materials: fish one of about 1,000 grams, 50 grams of vinegar, sugar 60 grams, ginger 2 grams.
Method: Wash the fish, cut open along the ridge of the Department, from which the various Ji 3-5 knives, but it can not cut off the skin; skin upward into the boiling water, cook in 3 minutes; skim over soup, leaving 250 grams of the original soup, plus soy sauce, cooking wine, ginger till the tasty, the steak out a plate; original Tonga sugar, vinegar, wet starch, 50 grams, after pouring boiling foaming Serve the fish body.
4, Longjing Shrimp (Recommended Level 4 stars)
Materials: living large shrimp 1000 grams, 1.5 grams of new tea Longjing, egg 1, Shao liquor 1.5 g, salt 3 grams. 2.5 grams of MSG, starch 40 grams, Shuzhu You 1,000 grams (about consumption of 75 grams).
Method: Peeled shrimp, extrusion shrimp, changing the water wash. This repeated washing three times, the white shrimp washed out, drain water (or clean dry towel absorbent), into the bowl, salt, MSG and egg white, stirring with chopsticks to sticky when dry starch into the mixing Sizing . Take a cup, put a tea, with 50 grams of boiling water bubbles to open (not sealed), put 1 minute, filter out 40 grams of tea, tea and juice the remaining unused. Wok get angry, with slick pan, the next Shuzhu You, till the 45 into the heat, add shrimp and quickly trying to find casual with chopsticks, about 15 seconds later removed the oil into the colander Lek. Stir remaining oil in a small home fire, the shrimp into the pot, and quickly poured into the tea and tea, cooking wine, salt and monosodium glutamate, Britain fried a few, you can pan transfer to a plate.
This article represents only my view and I hope netizens (especially in Hangzhou friend) more valuable advice, you do not angry Hangzhou MM. If you have eaten fried shrimp Tai House, Pavilion ribs Kuiyuan surface burning head, Village of Cornish package, Seiwa Fang Wang Runxing salt pieces of children, Tak Yuet Lau's rib turtle steamed fish balls, West Lake crisp lotus root, Taiping Square alley fried eight friends please sue the specific location, taste, in my mailbox is hohi0618@sina.com, can also be informed that this is the comments travels.
Author: hohi
