Fujian is home to outstanding people. The beautiful Wuyi Mountain in northern Fujian was once the place where "Peng Zu" cultivated in his later years. "Peng Zu" is named "Peng Keng" and is the pioneer of my country's cooking industry, as well as the pioneer of health preservation, sexology, and martial arts in China.
"Peng Zu" was originally from Xuzhou and lived during the period of Emperor Yao. He was the first person to invent the "harmony of five flavors". In prehistoric times, ancient humans in China only knew the use of cooking, that is, cooking or roasting food to eat. However, since Peng Zu invented the method of blending the five flavors, it gradually led people to civilized society.
At that time, Peng Zu once used the method of blending five flavors to cook a can of pheasant he raised and presented it to Emperor Yao for tasting. After Emperor Yao ate it, he felt that it was really a delicious food given by heaven. He was amazed that the taste was extremely delicious! This is because God gave me Peng Zu so that I can eat such the best delicacy in the world! With great joy, Pengcheng was awarded to Peng Zu, which is now in Xuzhou, with an official position equivalent to the current governor position, haha!
From then on, Chinese cuisine has a "tune", which is in harmony with cooking, and is called "cooking". Cooking is cooked, and blending is the harmony of the five flavors. Since then, delicious food has gradually entered people's lives.
Since Peng Zu promoted the "cooking" technique he invented, people's diet has been greatly improved and people's health has been guaranteed. Compared with ancient times, its delicious and nutritious food is even more important. He has passed down this "method of blending the five flavors" from generation to generation, making China's food and cooking the best in the world!
In order to commemorate Peng Zu, later generations built monuments and built temples for him. The Pengzu Temple has continued to have incense for thousands of years. The picture of Pengzu's pheasant in the temple tells the story of Pengzu making chicken soup for Emperor Yao.
During his life, Peng Zu had more than 50 children. In his later years, he resigned from his official position and came to the beautiful Wuyi Mountain in Fujian to cultivate. He established China's theory of health preservation, sexology and laid the foundation for fitness and fighting cultivation in the early days of Chinese martial arts.
It is said that Peng Zu lived for more than 800 years, but I have read many historical materials. His approximate life expectancy is between 140 and 150 years old. To this day, he is a long-lived old man who has never been seen before and after! From Peng Zu until the Qin and Han Dynasties, people always regarded Peng Zu as a god and worshipped him greatly!
Fujian is the second hometown of "Peng Zu". The people there have been influenced and influenced by their culinary ancestors, which has further promoted Chinese food culture. There are many Fujian-born chefs overseas, and there are several friends I know. Under their influence, I can barely make several Fujian stir-fried dishes. Today, I will make another quick stir-fry of Fujian cuisine, called "osmanthus scallops". The main recipes are as follows;
Osmanthus scallops
By LeopoldoJast
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Osmanthus scallops
1
Pour the shredded scallops into the egg bowl.
2
Mix the egg liquid and shredded scallops well.
3
Put salt in it.
4
Add chicken powder.
5
Add a little pepper.
6
Pour in a little Shaoxing wine.
7
Heat a stir-fry spoon on fire, add appropriate amount of cooking oil, and add the ingredients.
8
Stir the ingredients well and stir until thoroughly before removing.
9
Cool the stir-fried ingredients for a minute and pour into an egg bowl.
10
Heat the frying spoon again, add a little base oil, pour in the egg liquid when the oil temperature is 40% hot, then turn up the heat, stir fry evenly, and serve the pan.
11
After taking out the pan, order the plates.
12
Sprinkle with a little coriander after the plate and serve. All operations were completed, and the total operation time was 3 minutes.Osmanthus scallops Make Tips
Characteristics of this dish: beautiful color, fragrant smell, smooth and tender on the entrance, delicious salty and delicious, golden yellow, just like osmanthus. Warm tips: 1. Although this dish is simple, when it comes to ingredients, the one-to-one ratio of egg liquid and other ingredients is more appropriate. 2. Pay attention to the heat when stir-frying. Do not fry it to scorch or dry it, let alone make the eggs oiled, otherwise it will not be refreshing and it will have a greasy feeling. 3. During the frying process, you must slowly push the spoon. After the egg liquid adheres to the raw materials, it must be stir-fried immediately, and then stir fry quickly. Otherwise, the egg liquid will not look like osmanthus when it is in pieces. The reason why it is called It is called osmanthus scallops, which is to make the egg liquid stir-fried smaller and look like osmanthus in the sense of osmanthus, hence the name. 4. You can make osmanthus razor clams, osmanthus chicken shredded, osmanthus crab meat, etc. according to this method. This Fujian cuisine banquet with a large fried spoon is ready for quick stir-fried "osmanthus scallops". The production is very simple and the taste is very delicious for friends 'reference!