What is swallow and what is swallowtail like?

Yan Cai, also known as Peony Yan Cai, is a traditional famous dish with a unique style in Luoyang, Henan Province. It belongs to the Yu cuisine. The main ingredients are white radish, sea cucumber, squid, and chicken.

The finished Luoyang Yancai only saw a peony flower as white as jade and dazzling in color, floating on the soup noodles, the vegetables were fragrant and fresh, and won the applause of the VIPs.

Luoyang Yan Cai" is also known as "Fake Yan Cai", "Peony Yan Cai", is a dish with local characteristics of western Henan, has always been listed as Luoyang Water Banquet ("Luoyang Water Banquet" originated in the Tang Dynasty, has a history of more than 1000 years, the whole table has 24 dishes, there are eight cold appetizers, four dishes, eight Chinese dishes, and four pressing table dishes. ).

It is said that the water mat has two meanings, one is that all hot dishes have soup; The second is that after all the dishes are eaten, they are served one after another, and they are constantly updated like flowing water. Peony Yancai is an ironclad character, and as soon as Peony Yancai appears, it attracts everyone's attention, and a dazzling and delicate yellow peony flower floats on the soup noodles.

Yan Cai, also known as Peony Yan Cai, is a traditional famous dish with a unique style in Luoyang, Henan Province. It belongs to Yu cuisine. The main ingredients are white radish, sea cucumber, squid, and chicken.

Luoyang Cai Yan, the finished product, only saw a peony flower as white as jade and dazzling in color, floating on the soup noodles. The dish was fragrant and fresh, and won the applause of the VIPs.

Luoyang Caiyan, also known as "fake Caiyan" and "Peony Caiyan", is a local specialty food in western Henan. It has always been listed as a Luoyang water seat ("Luoyang water seat" originated in the Tang Dynasty and has a history of more than 1,000 years. It has 24 dishes, including eight cold dishes, four large dishes, eight Chinese dishes, and four pressed table dishes.

First course. It is said that the water mat has two meanings. First, there is soup for all hot dishes; Second, after all the dishes are eaten one by one, they are constantly renewed like flowing water. Chae Yeon is a character who is bound to appear.

As soon as Cai Yan appeared, she attracted everyone's attention. A dazzling yellow peony flower floats on the soup noodles.

Extended information: Prime Minister's naming.

On October 14, 1973, *** accompanied Canadian Prime Minister Trudeau to Luoyang and stayed at the Friendship Hotel at that time. According to the "Friendship Hotel", at noon, *** set up a banquet to entertain Canadian guests, and served several dishes on the Luoyang water platform, including the thousand-year-old "Luoyang Caiyan".

When he saw the "Luoyang Cai Yan" on the dish and the chef of the Friendship Hotel in order to highlight the characteristics of Luoyang, carefully carved graceful peony flowers with egg yolk steamed cake, humorously said: "How did Luoyang peony fly to the table?" After the waiter introduced the name of the dish "Luoyang Caiyan";

said with a smile: "'Luoyang peony is the first in the world', and peony flowers can also be made into dishes." It should be called 'Peony Cai Yan'.

The audience applauded thunderously. Since then, the menu name of the Luoyang water seat has changed. Since then, "Luoyang Caiyan" has been renamed "Peony Caiyan".

Swallowtail vegetables, mainly to pick its tender shoots to eat, can be fried, hot pot edible, slightly bitter, rich in fiber.

Swallowtail is also known as scissor green, or diamond-shaped Ziguan, Asteraceae Ziguan is an annual herbaceous plant. Distributed in Sichuan, Guangdong, Jiangsu, Zhejiang, Jiangxi, Yunnan, Guizhou and other provinces in China, the main eggplant skin is mainly eaten by picking its tender shoots, which can be fried and eaten in hot pot, with a slightly bitter taste and rich in cellulose.

Annual herb, 20 100 cm tall. Rhizome: The stalk is erect and multi-branched.

Leaves: Leaves alternate; lanceolate, sometimes linear, entire, less marginally slightly toothed, without petioles. Flowers:

capitate inflorescences, conical arrangement, apical or axillary, with long pedicels, flowers with short or long peduncles; The tongue-like flowers are pale pink, and the tubular flowers are yellow. Fruit: achene, oblong, slightly hairy, crown-haired.

Distribution: Born in some provinces and regions of North China, Central China, East China, and South China. Ecology:

The flowering period is from July to November, and it is seen on the riverside, lakeside, and ditch side.

The motherland is vast, there is a big difference in terms of diet, noodles are a kind of food that both the north and the south like, and the noodles made in different regions are also different, such as Beijing fried sauce noodles, Dandan noodles in Hong Kong and Taiwan districts, Wuhan hot dry noodles, etc. are all special noodles, and the taste is very different, so what is Yancai powder?

Yan Cai, also known as Peony Yan Cai, is a traditional famous dish with a unique style in Luoyang, Henan Province, and belongs to the Henan cuisine. The main ingredients of the swallow dish are white radish, sea cucumber, squid, and chicken. The finished Luoyang Yancai only saw a peony flower as white as jade and dazzling in color, floating on the soup noodles, and the vegetables were fragrant and fresh.

Luoyang Yancai, also known as "False Yancai" and "Peony Yancai", is a delicacy with local characteristics of western Henan, and has always been listed as the first dish in Luoyang Water Banquet.

Method: Ingredients: 500 grams of white radish, 75 grams of mung bean noodles.

Excipients: 20 grams of white fungus (dry), 100 grams of spinach, a little minced green onion and coriander.

Seasoning: 5 grams of sesame oil, 10 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, vinegar grams.

Production Steps:1Peel and wash the white radish, cut it into 10 cm long strips, soak it in water for a while, remove and drain the water.

2.Mix the mung bean noodles with shredded radish, cook for 5 minutes over high heat, take it out, put it into clean water after cooling, disperse it by hand, and then steam it thoroughly in the drawer for later use (that is, "swallow vegetables").

2.Wash the white fungus, boil it in boiling water and pick it up; Blanch the spinach leaves in boiling water and remove the water.

3.Put the steamed "swallow cabbage" into the soup bowl, then put in the white fungus (shaped like a peony), put the spinach leaves around the white fungus, sprinkle the side of the bowl with minced green onions and coriander, and then boil 750 ml of chicken soup, add cooking wine, monosodium glutamate and salt to adjust the taste, pour it into the soup bowl along the edge of the bowl, and finally pour sesame oil into the bowl around the edge of the bowl.

When making this dish, the first step is to cut the radish into very fine shreds (don't do the green one), then put it in a basin of cold water to soak for 1 hour, then change to warm water to soak, take it out and put it in the broth and soak it again, wait until the shredded radish is flavored, take it out and filter the water and spray it with a little salt water, then sprinkle a little mung bean flour on it, mix it well, and row it in the cage drawer, steam it for 5 minutes, take it out and dry it for a while, and then put it into the clean water basin to clean the starch, take it out and then put it into the basket to steam. Do this several times, and finally the steamed shredded radish will be as good as white jade and resemble bird's nest.

The second step is to put the shredded meat, shredded squid and kelp shreds into the pot and boil the water first, then drain the water. In addition, put the sea rice into the Shao wine to soak until soft, and set aside. Put the wok on the fire, pour in the thick chicken broth and bring to a boil, add shredded pork, sea rice, shredded water hair hoof tendons, shredded magnolia slices, shredded sea cucumber, shredded squid and shredded seaweed, cook the wine and wait until the soup boils, add shredded radish, shredded chicken and refined salt, white pepper, white vinegar, etc.

At this time, the shredded radish is glued together with a little powder, which looks crystal clear, and after the bowl is served, it is drizzled with sesame oil and sprinkled with coriander and leek segments, which is considered to be done.

Bird's nest is also known as swallow vegetables, swallow roots, swallow vegetables, for the swift family swiftlet and a variety of swallows of the same genus with saliva and down feathers mixed condensation to build a nest, similar to ingots, the outer wall of the nest is piled up by horizontal strips of dense filaments into irregular prismatic protrusions, the inner wall of the nest is woven into an irregular network by filaments, the root of the nest bowl is solid, there are small falling angles at both ends, the general diameter is 6 7 cm, and the depth is 3 4 cm. It is mainly produced in China's South China Sea Islands and Southeast Asian countries. Benefits of Bird's Nest:

First, cough and asthma; second, nourish yin and nourish beauty; Thirdly, it is a good nourishing product for young women, expectant pregnant women, and middle-aged and elderly people. Bird's nest with the above medicinal benefits is medically recognized as being produced in Indonesia and Malaysia, two top producing regions. As far as brands are concerned, there are two old bird's nests with the best reputation in China, one is Beijing Tong Ren Tang and the other is Fu Linmen.

FLM bird's nest is more affordable and suitable for home use; Tong Ren Tang bird's nest is more expensive and suitable for high-end business gifts.

It can be pulled down, and the bird's nest is a bird's nest dish, and Luoyang bird's nest and bird's nest are not the same thing.

Yan Cai, in fact, is a radish, but it is a unique Luoyang style dish. Legend has it that when Wu Zetian was in Luoyang, a large radish weighing dozens of catties grew in a vegetable field in Dongguan, and the vegetable farmer felt that it was amazing, so he dedicated it to Wu Zetian. The imperial chef cut the radish into shreds and mixed with powder and steamed, and served it with umami soup, Wu Zetian felt very delicious after eating, and there was a great flavor of bird's nest, so he gave it a name"Swallow vegetables"and has been passed down to this day.

In the seventies, when the prime minister accompanied Canadian Prime Minister Trudeau to visit Luoyang, the chef carefully prepared swallow dishes for the banquet, and the two prime ministers were full of praise after eating, and asked for two dishes in a row. Because there are peony flowers carved in the dish, it is also humorously called "peony swallow vegetables".

Big brother, you are really talented, not a radish, but a bird's nest.