Luoyang peony and swallow food can be described as one of the traditional cuisines in Luoyang, which has been passed down from generation to generation. The "dish is named after the flower, and the dish is passed down by the flower". It is drenched by the peony and swallow food.
Practice:
1. Wash the big white radish, cut into 5cm long and 0.1cm thick silver needle Silk, soak in water for about 30 minutes to remove the bitter taste of radish, and then pull out the control dry water.
2. Put the mung bean powder on the chopping board, roll it out, sift it carefully, sprinkle it evenly on the shredded radish, mix it with your hands (in order not to stick or wet it), spread it on the cage drawer, steam it for about 6 minutes with high fire, take it out and cool it. Put some salt and pepper into the cold boiled water, mix them well, put in the steamed radish shreds, scatter them by hand, spread them on the cage drawer, sprinkle some salt and pepper, steam them on the fire for about 5 minutes again, and then take them out, and they will be 'vegetarian swallows'.
3. Blanch the cooked chicken, ham, mushroom, sea cucumber, squid and bamboo shoots in a boiling water pot respectively, remove them and put them into a clear chicken soup pot, add salt, pepper and monosodium glutamate to simmer.
4. Put the prepared 'vegetarian swallows' into a large soup basin, and then put the cooked chicken, cooked ham, mushrooms, sea cucumber, squid and bamboo shoots on the vegetarian swallows in a radial and orderly manner. Then pour the chicken soup (in the degree of submergence of raw materials) which is mixed with refined salt, cooking wine, pepper and monosodium glutamate along the edge of the basin. Steam in the cage for about 30 minutes and take it out. Pour vinegar and sesame oil into the soup Then put the slices cut from the yellow cake on it to form a peony flower, and use 3 green vegetable leaves to form a green leaf.