The dish that Cai Youyou wants to cook today has a nice name, which is called Peony Swallow Cuisine.

This dish is a representative dish of the Chinese nation with a very long history. It first appeared in the Tang Dynasty during the Wu Zetian period.

Legend has it that during the martial anniversary, the empress Wu Zetian inspected the carving of the big Buddha of Longmen Lushena, and drove to the Xianju Palace in Luoyang, coinciding with the growth of a large white radish in Guanxiayuan Village in the east of the city, which is three feet long, green on the top and white on the bottom, weighing more than 30 catties, the vegetable farmers regard it as a strange thing, and the people regard it as auspicious and dedicate it to the palace. Wu Zetian ordered the imperial chef to cook a dish with this radish.

The imperial chefs knew that radishes could not make any good dishes, but they were afraid of the majesty of the empress, so they had to obey. They pondered over and over again, and cooked radish with delicacies from the mountains and seas into a soup dish that did not lose the flavor of the imperial meal. After the empress tasted it, she praised it for its mellow and refreshing taste, refreshing people's hearts, and looked at its shape similar to bird's nest silk, and immediately gave it the name "fake bird's nest dish". And this is the predecessor of peony swallow vegetables.

The process of cooking this dish is very elaborate and complex.

Before cooking, the ingredients must be prepared first.

In addition to fresh white radish, it is also necessary to prepare cooked shredded chicken, shredded ham, shredded shiitake mushrooms, shredded soaked sea cucumber, shredded squid, shredded bamboo shoots, a few green cabbage leaves, and egg custard steamed with egg yolk as accessories.

The seasoning is slightly simpler, only salt, pepper, cooking wine, vinegar, chicken soup, monosodium glutamate, and sesame oil are relatively basic seasonings.

After adequate preparation, the cooking process begins.

The reason why this dish will be lost is not only because of the background of the times, because of the exquisite cooking technology, but also because in order to make this dish well, there are extremely strict requirements for the chef's knife skills.

When processing the main ingredient white radish, you need to clean the white radish, cut it into silver needle filaments about five centimeters long and 0.1 centimeter thin, soak them in water for about 30 minutes to remove the bitter and astringent taste of the radish, and then remove the dry water.

Put the mung bean flour on the cutting board, roll it out finely and sieve, then sprinkle it evenly on the shredded radish, mix well with your hands, and do not stick or get wet. Spread out on the cage drawer, steam over high heat for about six minutes, take out and let cool. After putting an appropriate amount of salt and pepper in the cold boiled water, put the steamed shredded radish into it, scatter it by hand, and then spread it out on the cage drawer, sprinkle a little refined salt and pepper, and steam it again for about five minutes to take it out, that is, it becomes a "vegetarian swallow dish".

Blanch the shredded cooked chicken, shredded ham, shredded shiitake mushrooms, shredded sea cucumber, shredded squid and shredded bamboo shoots into a pot of boiling water, remove them and put them into the chicken soup pot, add salt, pepper and monosodium glutamate and stir to taste.

Put the prepared "vegetarian swallow vegetables" into a large soup basin, and then put the simmered cooked chicken shreds, cooked ham shreds, mushroom shreds, sea cucumber shreds, squid shreds, bamboo shoot shreds and so on in a radial shape on the vegetarian swallow vegetables, and then pour the clear chicken soup with refined salt, cooking wine, pepper, monosodium glutamate, etc. along the edge of the basin.

The "vegetarian swallow vegetables" are steamed for about 30 minutes, taken out, poured vinegar and sesame oil, and finally put together a peony flower shape with slices cut from yellow cakes on the top, and a few green cabbage leaves are lined with green leaves.

Finally succeeded in restoring this lost peony swallow dish, Cai Youyou and Mo Xun looked at each other and smiled.

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