In the early years of the Republic of China, many foodies appeared in Guangzhou. At that time, in the city of Guangzhou, there were two families with the most prestigious banquets. One was Tan Jiacai, which was founded in Guangdong and then went north to become the top official dish and famous in Beijing. The other is the "Tai Shicai" that was established in Guangdong and was built by the late Qing Dynasty Jinshi Kong Yin (known as "Jiang Taishi"). Tai Shicai pioneered the food style of Yangcheng for decades. However, after suffering from wars, only a small amount of recipes have been handed down. Among them, there are “Tai Shi Tian Ji”. This product tastes fresh and sweet, and is a good soup for summer soup.
The melon is peeled and cut into pieces of about 3 cm in diameter and 2 cm in thickness (Chess melon)
The pheasant is good to remove the skin, the head, the internal organs, the small pieces of the hands and feet, and the small pieces of the chicken (the chicken legs are pulled out separately). After washing, pickle the ginger wine or the ginger onion.
Lean meat cut square
Winter melon flying water to the green taste, cold water drifting
The field chicken is scented or flying water
Lean flesh to remove blood and froth
After the mushroom is immersed, remove the mushroom, cut the small grain, cut the small water, cut the small grain, cut the Jiangyao column, and wash the candied dates.
1. Order of stewing in the stew: the bottom of the chess melon, the scallops, the lean meat, the granules, the pheasant, the mushroom and the flat-shaped candied dates. 2. Finally, use a toothpick to insert the ginger slices into the white space. 3. Add a small amount of Shaoxing wine and pour the water to 90 degrees or more to cover the material. 4. A small amount of salt.
Seal the stew for 40-50 minutes and remove the ginger onion.
1. The melon is cut into pieces and is placed in the stew for better shape and shape. For better appearance, the circular mold can be taken out directly. If you are too troublesome to cut thick pieces, it will not affect the taste but you can't call it "Tai Shi Tian Chicken". 2. The time for mushroom immersion should be sufficient, otherwise the color of the stew will be very deep; the soaking in the flat tip is to remove the excess salt. 3. Add 2-3 slices of ham better. 4. The traditional stew needs to be covered with cornpaper.盅, increase the sealing effect 5. Steaming time can not be too long or the frogs are broken