From the Republic of China until the 1970s, the inheritance of Tianmen steamed vegetables developed in twists and turns. Especially in today's in-depth development of reform and opening up, great progress has been made, and generations of famous teachers have emerged in large numbers: from Tianmen famous chefs Ni Juwa and Ni to Panlong master Bi Mule.
They tried hard to draw nutrition from the people, summarized and inherited the previous experience, and persisted in pioneering and innovating, so that the "third-rate Tianmen" in the corner of the bureau could be developed into a "ninth-rate Tianmen" that can "list nine treasures, blend land and water, combine vegetarian dishes with Xian Yi, integrate science and technology, reflect each other and penetrate each other".
Jiuzheng variety
Tianmen Nine Steams are: powder steaming, steaming, canned steaming, buckle steaming, wrapping steaming, brewing steaming, pattern steaming, sealing steaming and dry steaming. The formation of Tianmen Jiuzheng changed Tianmen steamed vegetables from several varieties to a wide range of steamed vegetables series, which greatly enriched the connotation and extension of Tianmen steamed vegetables and made Tianmen a veritable hometown of steamed vegetables in China.
Powder steaming is a method in which animal raw materials and plant raw materials are preliminarily processed, dipped in various seasonings, then mixed with powder and steamed in a cage.
Steaming refers to the method of semi-animal raw materials, after preliminary processing, mixed with seasonings, steamed directly in cages, and then drenched with sauce.
Canned steaming refers to the method of preliminarily processing animal raw materials, adding various condiments, preliminarily cooking, steaming in a bowl, steaming thoroughly, and then putting steamed vegetables in a plate, drizzling with thick oil and sprinkling chopped green onion.
Steaming refers to the method of wrapping steamed raw materials with pig net oil, egg skin and lotus leaf.
Sealed steaming is a method of steaming main ingredients, such as bacon, preserved fish and preserved chicken. Use a saucepan with a lid, seal it with lotus leaves, tin foil or kraft paper, and cover it tightly.
Buckle steaming refers to the method of seasoning raw materials, putting them into a button bowl, turning the dish (bowl) after steaming, and then pouring the sauce.
Steaming high-grade dishes suitable for banquets refers to the method of steaming tomatoes, apples and peppers embedded in raw materials.
Modeling steaming is a method of steaming liquid and semi-liquid raw materials in a modeling container. Tianmen steamed vegetables have perfect shapes, mainly including traditional shapes, artistic shapes, knife shapes and container shapes. Traditional modeling: the home-style modeling of local steamed vegetables, such as meatballs, fish balls, lotus root balls, tofu balls, pearl balls, etc. Artistic modeling: the chef's artistic creativity, carving, splicing and assembling main and auxiliary materials, such as pumpkin cup, watermelon cup, phoenix spreading its wings, triumphant, BBK (cake) and so on; Knife modeling: the chef's knife skills act on the main ingredients of dishes, fully demonstrating the creation of dish forms, such as steamed chicken fish with powder; The shape of the container: mainly refers to the shape formed by the buckle bowl and the food mold in the buckle steaming, such as sphere, circle, ellipse, pentagram, plum blossom, moon bend, taiji diagram, etc.
The investigation team believes that "Tianmen Jiuzheng" represents a healthy diet with distinctive local characteristics and meets the protocol standard of the State Council.
At the end of last month, the Administrative Department of the General Office of the State Council organized food and ingredients to enter Beijing from Tianmen through the reception desk of the provincial government. A few days ago, Tianmen steamed vegetables officially entered the concierge menu in the State Council, and went to the dining table to receive foreign guests and important state guests.
Tianmen steamed cuisine is a famous dish in Hubei cuisine. According to textual research, it has a history of nearly 4600 years, which can be traced back to the Shijiahe cultural period at the earliest. On May 9th this year, Tianmen Steamed Vegetables appeared in CCTV's "China on the Tip of the Tongue 2".