[Ziyang Steamed Pot] first originated in Hanwang Town, Ziyang County. It was first served as a dish when the Hanjiang River workers were resting for a happy gathering, and later developed into the finale of the New Year's Eve reunion dinner.
Steamed basin is a valuable dish in Ziyang and is rarely eaten in ordinary times. It is just a must for the reunion dinner on the evening of New Year's Eve. As a big dish, it celebrates the bumper harvest in the old year and wishes a happy new year, a happy family, and a rich life all year round. This dish is only available at banquets when wealthy families entertain distinguished guests and host weddings and weddings. Close relatives and friends who have been away for a long time and come back to welcome the family, or go far away for a grand trip, also make this dish. The steaming basin reflects the owner's sincerity and kindness. It is large, full of chicken, thick trotters, fragrant egg dumplings, abundant vegetables, and delicious and mellow soup.
Ziyang steamed basin
By NeilD'Amore
Recipe Recommendations
- whole chicken a
- pettitoes two
- eggs four
- the minced pork half a catty
- lotus root a
- carrots a
- green bamboo shoots a
- iron stick yam two
- green onions a
- garlic 5-merous
- laojiang one
- octagonal two
- cinnamon a
- Angelica dahurica 3 tablets
- grass fruit the 2
- pepper 10 capsules
- cooking wine two tablespoons
Steps for Ziyang steamed basin
1
Minced pork for half a catty, finely chopped green onions and ginger into pieces and placed them on the meat filling.
2
Add appropriate amounts of five-spice powder, pepper powder, a little soy sauce, salt, and monosodium glutamate according to your own taste. Stir well and taste in advance.
3
Beat the eggs into a bowl and add a spoonful of dry starch (add dry starch to solidify and shape). Stir the egg mixture well and beat it up for later use.
4
When the pan is heated to 50% heat, dip it in cooking oil with kitchen paper and wipe it on the bottom of the pan. Remember not to have too much oil. Spoon a spoonful of egg liquid, pour it into the center of the bottom of the pot, and use a spoon to spread the egg liquid evenly.
5
Place appropriate amount of meat paste on the flat egg skin and place slightly 1/2 above.
6
While the egg skin is not completely solidified, lift the egg skin on one side and wrap it to the other side to cover the meat filling, and then use a spoon to press the edges of the egg skin together.
7
A complete, lovely egg dumpling is ready.
8
Repeating this, 4 eggs can basically make 20 small egg dumplings.
9
Cut the green onions into sections and cut the ginger into slices. Take a larger basin, put the whole chicken in, put the onion and ginger into the chicken stomach, place the rest of the onion and ginger on the chicken, pour in 2 tablespoons of cooking wine, and marinate for 10 minutes.
10
Pour cold water into the pan and pour water into the pan. It can remove blood stains, eliminate and reduce odors.
11
Then use an open fire to burn off the remaining pig hair between the pig's toes.
12
Completely cleaned trotters.
13
Take a clean gauze and wrap all dry spices tightly for later use.
14
Prepare a large basin, place the spice package on the bottom of the basin, and then place the whole chicken that was flavored before in the middle. Then place the pig's trotters around the chicken.
15
Pour a small bowl of water. If you feel that the salt taste of the chicken is not enough before, you can sprinkle with appropriate amount of salt at this time. Don't fill the water too full, because vegetables will be put behind it. Steam will also turn into soup.
16
Put enough cold water into the pan, turn on high heat, and put the steaming basin into it.
17
Cover the lid, steam over high heat for 30 minutes, then turn to low heat and steam for 2 hours.
18
During this period, vegetables can be prepared. Peel lotus sprouts, carrots, white radishes, green bamboo shoots, and yam separately and cut into hob pieces.
19
Continue to low heat for an hour, during which time, open the lid to check the water in the pan. Don't boil it dry, add it appropriately. When the whole chicken and trotters are basically cooked (you can tie them with chopsticks), you can put all the vegetables into the steaming basin.
20
The egg dumplings are also sorted in turn.
21
Cover the lid and press the lid with a heavy object to prevent steam from escaping.
22
After 30 minutes of low fire, the gorgeous Ziyang steaming basin was completed.
23
In a copper pot, the freshness of chicken, the tenderness and smoothness of pig trotters, and the crispy sweetness of red and white radishes are exuding a unique classic flavor of southern Shaanxi amidst the lovely egg dumplings. Thousands of flavors are gathered in one pot.
24
[Ziyang Steamed Basin] is the first batch of representative works included in intangible cultural heritage in Ankang, Shaanxi Province.Ziyang steamed basin Make Tips
About [Ziyang steamed basin]-The production of Ziyang steamed basin is quite particular. The raw materials must be whole chicken (local chicken), trotters, lotus sprouts, red and white radishes, yellow flowers, fungus, mushrooms, egg dumplings, water-dried cuttlefish and other dried vegetables. The seasoning oils include anise, grass fruit, cinnamon, prickly ash, dried peppers, salt, etc. are served in a basin and steamed in a large pot over the fire. The raw materials and seasonings are put into the basin step by step for at least 4 hours. This dish is original and original. The soup is mellow and fragrant, and it is delicious in color, aroma and aroma. Ziyang steamed basin is a waste of materials, lengthy time, cumbersome procedures, and meticulous workmanship. If it is a little delayed, the taste will be great. It is beyond the ability of ordinary regions. It deserves to be the most distinctive traditional Ziyang dish." 1. The materials used in Ziyang steamed basin are extremely particular. The chicken needs local hens, and other vegetables and spices need local products. If it is a little different, the taste will change greatly. 2. Ziyang steamed basin soup smells fresh meat and is excellent in color, aroma and aroma. 3. Ziyang steamed basin is served with small dishes, which has the most local characteristics. 4. Egg dumplings are made by putting the eggs into a bowl, stirring them well with chopsticks, then using a large iron spoon to heat them on the stove, smearing them with lard, scooping them like eggs with a spoon to make dumpling skins, and when they are semi-cooked, wrap in the prepared fresh meat filling. Egg dumplings can be made into "ingot" shapes, meaning "getting rich all year round". The "goldfish" type means "more than enough for years". 5. Use "martial fire" when steaming for the first time. The firepower is strong, the heat efficiency is high, and it is easy to get gassed. After the pot is filled with air, you can switch to "slow fire". The fire is warm and long-lasting, making it easy to taste. Steaming with "slow fire" is the longest and most demanding process in the entire process. It is also the key to success: "slow fire" steaming generally takes about six to eight hours. During this period, first of all, the fire must not be broken, and water must be continuously applied to ensure that the bottom water does not dry. Under normal circumstances, this process is completed on the 29th night of the twelfth lunar month. After the steaming is completed, the stove fire is extinguished. On the 30th morning, re-air the heat, put the egg dumplings into the basin half an hour before serving, and sprinkle the chopped green onion and garlic sprouts on the surface after taking out of the pan. Thanks for sharing ~