The four-course dishes finally achieved the last one-auspicious and satisfactory.
The word "auspicious" first originated in "Zhuangzi". I don't remember the original text, but I vaguely remember someone once commenting that "Good luck is a blessing; auspicious luck is a sign of Jiaqing." Only by celebrating with good thoughts and doing good deeds can you celebrate with good luck.
As for Ruyi, in addition to the unexpected results of being satisfied, there are more magical instruments passed down from ancient India. Jade Ruyi, ivory Ruyi, enamel Ruyi, etc. The earliest memories of jade Ruyi in childhood still come from the ritual instrument held by the Guanyin Master in "Journey to the West". Only when I grew up did I realize that the seemingly mysterious Buddhist artifact was actually a senior that "tickled"...
The last dish,"Auspicious Ruyi", made a four-in-one Ruyi roll and gave it to all friends and children at home.
The crystal clear glutinous rice spring roll skin is wrapped in four kinds of fillings, and the long ones are made into the shape of a Ruyi implement. They are four-in-one Ruyi rolls.
Children who don't like to eat vegetables wrap vegetables in spring rolls and eat them with their hands. Each of them eats happily than the other, hehe.
On the first day of 2011, I wish you all big friends and children a happy New Year! Good luck!
Sihe Ruyi Roll
Recipe Recommendations
- chicken leg meat 150g
- Pleurotus eryngii 2 pieces
- carrots 1 piece
- coriander 50g
- scallion 50g
- salt appropriate amount
- soy sauce appropriate amount
- lemon juice appropriate amount
- fish sauce appropriate amount
Steps for Sihe Ruyi Roll
1
Prepare ingredients. Cut the chicken leg meat into strips, add salt, pepper and lemon juice to marinate; shred carrots, apricot mushroom, and green onion; shred coriander.
2
Heat the wok without adding oil, add the chicken legs and stir fry.
3
After removing the oil, add shredded carrots and shredded onions, and stir-fry until fragrant.
4
Add a little fish sauce and lemon juice and stir fry well.
5
Add soy sauce and minced coriander, turn off the heat, and mix well until filling.
6
Spray water on the glutinous rice spring roll skin to soften, wrap it into the stuffing while hot and seal it.
7
Leave for a while until the seal is automatically bonded, and cut and set on a plate before eating.Sihe Ruyi Roll Make Tips
1. Rice paper spring roll wrappers, also known as Vietnamese spring roll wrappers, need to be sprayed with cold water to soften. Spraying too little will make them difficult to roll and prone to tearing, while spraying too much makes them too soft to hold the filling. Personally, I suggest spraying them until they can fold slightly without breaking, as the residual heat from the filling will continue to soften the wrappers during the wrapping process. 2. Chicken thigh meat contains a high amount of fat, so no oil was added when stir-frying; the oil will be released naturally after cooking for a while. 3. Carotene is fat-soluble and must be cooked with oil to be released; eating raw carrots is not recommended.