What kind of dish is Farewell My Concubine?

Keywords: Farewell My Concubine, recipe, preparation method, characteristics, taste, history

[Introduction]

Farewell My Concubine, this is a unique dish in Chinese cuisine. It not only has a long history, but also has become a delicacy in the minds of many people with its unique production method and taste. This article will give you a detailed introduction to the preparation method, characteristics and historical background of Farewell My Concubine dish, and let you explore this delicious dish together.

[Preparation method]

The preparation method of Farewell My Concubine is not complicated. The following will introduce it to you one by one:

1. Prepare the ingredients:< /p>

- Ingredients: duck breast, duck blood, cucumber, dried tofu, soybean sprouts;

- Accessories: minced onion, ginger, garlic, shredded red pepper, minced coriander;

- Seasoning: light soy sauce, cooking wine, salt, white pepper, chicken essence, sesame oil.

2. Duck breast processing:

- Cut the duck breast into thin slices and marinate it with salt and cooking wine for a while;

- Add appropriate amount to the pot Heat the oil, add duck breast slices and stir-fry until it changes color, remove and set aside.

3. Vegetable processing:

- Cut cucumber into long thin strips, marinate with salt for a while and then rinse;

- Cut duck blood into thin slices , cut the dried tofu into small pieces, blanch the soybean sprouts and cook.

4. Stir-frying steps:

- Add an appropriate amount of oil to the pot, heat it up and add the onion, ginger and garlic and stir-fry until fragrant;

- Add cucumber shreds, duck blood, dried tofu and soybean sprouts and stir-fry evenly;

- Add duck breast slices and continue to stir-fry, add appropriate amount of raw meat Season with soy sauce, salt, white pepper, and chicken essence;

- Finally add shredded red pepper and minced coriander, stir well, and drizzle with sesame oil.

[Characteristics and taste]

Farewell My Concubine cuisine has attracted many diners with its unique characteristics and taste. First of all, it tastes great, with bright colors and fragrant aroma, which greatly increases appetite. Secondly, the duck breast in the dish is tender and juicy, which complements the crisp taste of the vegetables, making it endlessly memorable. In addition, the addition of duck blood and dried tofu adds to the texture of the dish. Overall, Farewell My Concubine is characterized by its unique seasoning and coordinated taste, making it an unforgettable dish.

[Historical Background]

The name of the Farewell My Concubine dish comes from the Peking Opera "Farewell My Concubine". It is precisely because of the unique and loud name of this play that this dish was Named Farewell My Concubine. Farewell My Concubine originated from northern China and is a traditional dish with strong local characteristics. It is said that this dish was first created by a chef based on the plot of the Peking Opera "Farewell My Concubine" to commemorate this classic drama.drama. As time goes by, Farewell My Concubine cuisine gradually spreads in the northern region and gradually becomes a household delicacy.

[End]

Farewell My Concubine has become a highly respected tradition due to its unique production method, distinctive taste and historical connection with the Peking Opera "Farewell My Concubine" Famous dishes. It is not only a delicacy, but also a symbol of culture. Whether it is a family dinner or a restaurant banquet, it is an indispensable dish. I hope that through the introduction of this article, more people will understand and try to make this delicious Farewell My Concubine dish. Let's taste this traditional food together and feel the history and culture.