Excerpts from the original text

"Mom can't chew," said Xifeng, "but she bit his tooth." Because he said to Pinger, "I said that the bowl of ham stewed elbow was rotten early in the morning, just for my mother to eat." Why don't you take them and iron them quickly? " He added, "Mom, try the Hui Quan wine brought by your son." (back to the sixteenth)

Textual research and analysis

Stewed elbow with ham, a famous dish in Qing Dynasty, is still eaten in Zhenjiang and Yangzhou today. Euphemistically called "gold and silver hoof", also known as "simmering elbow". "Beiyan Food List" says: "Braised elbows: ham knee bay and fresh knee bay, three pairs of each simmer together, or burn it." "Gold and silver hoof: drunken hoof tip with ham stew." This is a fireworks dish, crispy and delicious, suitable for the elderly, so Wang Xifeng used it to entertain Zhao DOG.

manufacturing method

Stew ham elbow with fresh meat elbow (called "hoof" in the south), season with salt, and add less wine and sugar. The stew tastes terrible.

Ham and fresh bamboo shoots soup

Excerpts from the original text

Qingwen smiled and said, "All right. We haven't given two side dishes yet. How long can this porridge and pickles last? " While setting it, I looked at the box, but there was a bowl of ham and fresh bamboo shoot soup in it, which was quickly placed in front of Baoyu. Baoyu took a sip on the table and said, "It's so hot!" (back to 58)

Textual research and analysis

Ham is fire meat, cured and smoked with pork legs. "Eight Notes on Respect for Life" said: "Fire meat was killed by pigs. Only four pig legs are taken and heated with salt. A catty or two of meat salt is rubbed from the skin into the meat to soften it. The stone was pressed against the bamboo fence and put in the jar. Repeat every 20 days. Repeatedly overlapping with rice and firewood. It was smoked with a straw for a day and a night. Soak in the water for a day and a night in early summer, wash and hang before. " Ham and fresh bamboo shoot soup is a high-grade food in the middle of Qing Dynasty.

manufacturing method

Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with vegetables and cook soup as usual.

Bad goose net and duck letter

Excerpts from the original text

Baoyu asked, "Is it snowing?" "It has been snowing for half a day," said the wives underground. ..... Aunt Xue put some excellent tea fruits here, and kept them for making tea. Baoyu praised the goose's feet and the letter from the duck's sister-in-law Jane in that room the day before yesterday. Hearing this, Aunt Xue quickly brought him some bad ones she had made. Baoyu said with a smile, "This one wants wine." (the eighth time)

Textual research and analysis

Cooking with bad goose web has a long history as a dietary custom in the south of the Yangtze River. In the Five Dynasties, Qian Guang, a monk, said that "a goose in May has four palms" and that it was extremely addicted to this food. Cao Yin, Xueqin's grandfather, also likes this kind of food. His book "Avoid eating Xie Fangnan and fried chicken in winter and winter after taking medicine, there must be a trip to Jingjiang" has the saying that "a hundred addictions are not as good as a pair of foot soup", which is also the meaning. It seems that this is also Cao's dish. Bad geese use cooked paws, and the Song Health Department said, "Bad: cooked geese belong to the same genus as chicken paws, feet, wings, liver and lungs. The geese are all sealed, and they can stay for a long time, which is suitable for the winter moon. " When Baoyu ate goose's feet, it had been snowing outside for a long time, and it was just the right time to eat.

A bad duck believes a duck's letter, that is, a duck's tongue. Duck tongue as a dish is a dietary custom in Jiangnan. Bad duck tongue is clear? Yangzhou famous dishes in Qianlong period. Tong Yue recommended "Tong's Dietary Rules" and said: "Bad duck tongue, winter bamboo shoots wear bad duck tongue." Suzhou also cooks this dish. Yuan Dong's book "On Hidden Cong" in the Qing Dynasty said: "He is not diligent in feasting and often takes pride in listing the treasures in the big ship (that is, Tiger Hill). It goes without saying that there is no need to taste mountains and seas in the spring and autumn and summer. Chickens have skins, ducks have tongues ... "There are many famous duck tongue dishes in Yangzhou and Suzhou today, such as pipa duck tongue, stewed duck tongue palm, ladle duck tongue, rotten duck tongue and so on.

manufacturing method

Cook goose's feet and duck's tongue, boneless, add salt to chicken soup, and then take it out and dip it in fragrant sauce or rotten oil.

Wild chicken soup

Excerpts from the original text

Mrs. Wang asked again, "Do you feel safer now?" "It's a good day," said Grandmother Jia. . Just now, you brought me wild chicken soup. I tasted it and it was delicious. I ate two pieces of meat, which was very helpful. "(43rd)

Textual research and analysis

It is the soup stewed by pheasant that is tender and delicious. Grandma tasted the soup and felt "smelly". Eating meat, "My heart is very useful." There are five ways to eat pheasants in Yuan Mei's Suiyuan Food List in Qing Dynasty. These two ways are briefly introduced: "The pheasant is covered with breast meat, and the sauce is too thick. It can be cooked in an iron pan with clean oil and made into square slices or paper." Slice and stir-fry with seasoning, one method. Take breast meat as diced meat, and one method can be used. Take charge of the whole stew chicken, one method is also. First burn in oil, shred, add wine, autumn oil, vinegar, and mix celery for cold salad. It is also a method to eat raw meat slices in hot pot. The disadvantage is that the meat is tender and tasteless, and it is old when it tastes delicious. "

manufacturing method

A cub is a chicken. Cut into pieces, add oil, yellow wine, salt, onion and ginger, and stew with good soup instead of water, which is not good.

pigeon eggs

Excerpts from the original text

Li Wan put a bowl on Grandmother Jia's desk. Feng picked out a bowl of pigeon eggs and put it on Granny Liu's desk. When Grandma Jia said "please", Grandma Liu stood up and said loudly, "Lao Liu, Lao Liu, you eat like a cow, and you don't look up after eating an old sow." (40th time)

Textual research and analysis

Pigeon eggs, which caters to the Qing Palace, has old files of the Qing Palace to check. There are many ways for pigeon eggs to be pigeon eggs. "Tong's Dietary Rules" uploaded the production method of Yangzhou stewed pigeon eggs: "Stewed pigeon eggs: the same as stewed chicken kidneys." -"Red-cooked chicken kidney ... and dozens of chicken kidneys, slightly boiled and peeled, stewed with chicken soup and seasoning, fresh and tender." Pigeons are very popular in Yangzhou, and pigeon meat and pigeon eggs are also often used in high-end banquets.

manufacturing method

Boil pigeon eggs slightly, peel it, and simmer it with chicken soup and seasoning.

Steamed duck with wine

Excerpts from the original text

Just as he was talking, I saw a box of fruit sent by Liu. Xiaoyan then opened it, and there was a bowl of shrimp ball chicken skin soup, a bowl of steamed duck with wine, a dish of rouge goose breast, a dish of four cream puffs, and a bowl of steaming green fragrant rice. (back to the sixty-second)

Textual research and analysis

Nine niang is what Jiangnan people call nine niang. "Jump butyl collection? Liquor Niang said: "A bucket of white glutinous rice is washed with cold water in summer, soaked overnight, picked up and steamed the next day, and don't pour it out. Pour it into retort with cold water until it is slightly warm, and then pour it into a flat cylinder for cooling. "With three grains of white wine, pound into powder, spread rice, open a pot hole in the rice, and then use a grain of broken Baiyao. Evenly distributed around the nesting points. There is a bag on the cylinder. On the third day, there is wine in its nest, that is, it becomes a wine mother. " Steaming refers to steaming the main ingredients with a little seasoning, without adding other ingredients and emphasis. All steamed vegetables pay special attention to the freshness of raw materials. Duck gizzards are very common in the imperial meals in Qianlong Palace, and there are many kinds, such as fried chicken and white duck chowder, duck with eight immortals' bird's nest, steamed duck with meat sauce, steamed fat duck with shredded pork, stewed duck with wine and so on. "Lu Chunqiu? Filial piety? Original taste: "Three groups of worms, those who live in water are fishy. "Duck meat has a slight fishy smell, which can be solved by steaming with wine, so Jiangnan duck breast meat is seasoned with wine.

manufacturing method

Cut the duck into pieces, marinate it in wine (called "glutinous rice wine" in the north) for a while, put it in a soup bowl, add some shallots and ginger slices, and steam it for four times.

Time.

Xiaoniaoniao

Excerpts from the original text

Bird's nest has become a common dish in imperial cuisine, and most of them are ducks: bird's nest autumn pear duck hot pot, bird's nest apple stewed duck hot pot, bird's nest winter bamboo shoot stewed bad duck hot pot, bird's nest duck chopped green onion noodles, bird's nest duck Huizhou spiral meat, bird's nest steamed duck with pine nuts, red and white duck's nest eight auspicious, bird's nest duck stewed gluten, bird's nest vinegar smoked duck and bird's nest shredded duck. In addition, there are many wild ducks, chickens and deer tails with bird's nest dishes.

In A Dream of Red Mansions, 14 wrote that Qin Keqing was cheated, cheated. The 45th time, Baochai took bird's nest from home to persuade Daiyu to eat rock sugar bird's nest porridge. The eighty-seventh time, Baoyu mourned Qingwen and stayed up all night. Aroma asked the kitchen to make bird's nest soup for Baoyu.

Textual research and analysis

Bird's nest, also known as bird's nest, has different classifications, such as Yanzi, Mao Yan and Xueyan. It is one of the delicacies as famous as shark's fin and bear's paw, and has always been regarded as the best food. Its main components are various high-grade protein, amino acids, nitrogen-containing substances, fibers, various minerals, trace elements, vitamins and unique epidermal growth factors, which have a good nourishing and health-preserving effect. As a precious tonic, bird's nest is very beneficial to most people.

Bird's nest is peaceful and easy to digest, suitable for men, women and children. It is especially effective for the elderly, physically weak and beautiful women.

Application amount: each time 10- 15g dry product.

manufacturing method

The best way to make bird's nest is to stew it on water with slow fire. Bird's nest needs to be eaten continuously to be effective. Because it is gentle in nature and its efficacy gradually permeates, you can't expect to have a magical effect once or twice. About 20% children are allergic to bird's nest, so children should eat it carefully.

Fried Lycium barbarum buds with oil and salt

Excerpts from the original text

"Liu's family is busy ... Even the third girl and Miss Bao happened to talk about eating fried wolfberry buds with oil and salt the day before yesterday, and now she sent a sister to give me 500 yuan, which made me laugh ... (the sixty-first time)

Textual research and analysis

Lycium barbarum, that is, the tender bud stem of Lycium barbarum. Eggplant, deciduous shrub. Stems are tufted with short spines, leaves are ovate-lanceolate, lavender flowers bloom in spring and summer, berries are oval and red. Young stems and leaves can be used as vegetables. "Discrimination between Confucianism and Grass" said: "Gouqitou: There was a Taoist saying in the past, but the spirit can last forever. Zizhi Yao grass is not expensive enough, and the hilly wolfberry is sandy. Picked with flawless jade hands, hung with waterfall springs, but chewed carefully to distinguish the deep taste, why seek immortality? The villagers call it beet head, picking tender heads in spring and summer, mixing soup with salt. " "Eight Notes on Respect for Life" said: "Gouqi Tou: the tender leaves and signs of Lycium barbarum can be used to cook porridge better. There is only winter sickness at four o'clock. " Lycium barbarum buds and dried Lycium barbarum are eaten by concubines in the palace, and so are the girls in the Grand View Garden.

manufacturing method

Picking the tender leaves of Lycium barbarum in spring and frying them with oil and salt have the functions of nourishing kidney and yin, clearing liver and improving eyesight, and clearing away heat and toxic materials.

Milk poria cocos cream

Excerpts from the original text

"He smiled again ... Just yesterday, an official from eastern Guangdong came to worship and brought two small baskets of poria cocos cream. ..... There have been the most pines and cypresses here for thousands of years. I only took the semen and medicine of this poria cocos, and somehow I got this strange frost. It is said that the first person is breast-feeding, and it is best to get up one hour every day; Second, use milk; Never, roll white water. We think it is suitable for my niece. ..... "(60th)

Textual research and analysis

Fresh Poria cocos is peeled, pulped and dried into white powder, which is named because it is as white as frost and delicate in texture. Poria cocos, known as Poria cocos in history books, also known as Songling and Poria cocos, belongs to Basidiomycetes, Polyporaceae, parasitic on the roots of Pinus densiflora or Pinus massoniana, and Yunnan is the best, named Yunling. "Zhong Zheng of Materia Medica" said: "If human milk is mixed, there will be more milk powder, and it will also be wonderful to nourish yin." So Liu's brother and sister-in-law wrapped a bag of poria cocos cream on duty and gave it to Liu Wuer, a timid and sickly niece.

manufacturing method

Take Poria Frost (a traditional Chinese medicine tonic made in Guangdong)10g every day, and take it with milk, which can nourish and strengthen the body and make the skin shiny.

Poria cocos can strengthen the spleen, and it has the function of strengthening the spleen and benefiting qi for those patients with chronic illness, emaciation, loss of appetite and fatigue diarrhea, and its medicinal properties are mild. It can be used together with Ginseng, Atractylodes macrocephala, Glycyrrhiza uralensis Fisch and Sijunzi Decoction to treat the above symptoms, mainly treating spleen and stomach qi deficiency, which is unfavorable for transportation and transformation, and is famous for its stable curative effect. Many prescriptions for invigorating qi and spleen in later generations came from this prescription. Poria cocos and Poria cocos peel can promote diuresis and reduce swelling, and can be used for swelling, dysuria, dizziness and palpitation. It is often combined with Atractylodes macrocephala, Polyporus, Alisma orientalis and Ramulus Cinnamomi, and is called Wuling Powder, which is the basic prescription for treating various edema in traditional Chinese medicine. Shen Fu has the functions of strengthening the spleen, nourishing the heart and calming the nerves. Guipi decoction (pill) made of Shen Fu, ginseng, angelica and longan pulp can treat insomnia, dreaminess, irritability, forgetfulness and other symptoms caused by overthinking and strain of spleen. Fu Shenmu can relax tendons and activate collaterals.

In addition to its application in prescriptions, Poria cocos, as a precious nourishing food, has always been loved by people. It is said that Cixi likes to eat a snack called Poria cocos with cakes in her later years. The 60th episode of A Dream of Red Mansions also introduces in detail the taking method of Poria cocos cream (pulverized Poria cocos powder): wash Poria cocos cream, mix it with milk or boiled water, and take a cup every morning (net content is about 20g), which has the best nourishing effect. Poria cocos contains a large amount of polysaccharide easily absorbed by human body, which can enhance human immune function and help patients with chronic diseases, the weak and the elderly. Some of them, such as pachyman, have inhibitory effects on cancer cells, and long-term administration can promote the rehabilitation of cancer patients after chemotherapy and surgery.

Tofu skin steamed bun

Excerpts from the original text

Baoyu smiled and said, "Well, it's too early." Because he asked Qingwen again, "I had breakfast in that mansion today and had a plate of tofu-skin buns. I thought you liked it. I told grandma Jane that I would only stay until evening and have it delivered. Have you eaten? " (the eighth time)

Textual research and analysis

Tofu skin, tofu coat. Li Shizhen's Compendium of Materia Medica said: "The method of tofu began with Liu An, king of Huainan in Han Dynasty. Black beans, soybeans, white beans, mud beans, peas and mung beans are all acceptable. Methods: Mashing with water, filtering to remove me, frying, precipitating with brine or alum juice or vinegar, and collecting. Others are put in vats, and gypsum is collected at last. Generally, bitter, salty, sour and spicy things can be restrained. Those things that condense on their surfaces are exposed and dried, which is called tofu skin. " In the Qing dynasty, there were several ways to make steamed buns with tofu skin. One way is to wrap the stuffing with tofu skin, for example, make a square bag with a paper bag at a 60% discount, paste it with egg white and steam it in a cage. One is to cut the bean curd skin into small pieces, wrap it in a bag, seal it with hemp thread, steam and shape it, and then remove the hemp thread. There are also tofu chopped, mixed with spices to make stuffing, wrapped in dough and steamed. Looking at the name "tofu skin steamed stuffed bun", it seems to be the former rather than the latter. Tofu skin steamed stuffed bun was also a tribute in Qing dynasty, which was found in the archives of imperial meals in Qing palace.

manufacturing method

Use bean curd skin (called oil skin and bean curd skin in the north) and lily, fungus, mushrooms and vegetables to make vegetarian steamed bread. This is a simple method.

timid

Excerpts from the original text

In the 46th chapter of A Dream of Red Mansions, Wang Xifeng advised Mrs. Xing not to go to the old lady (Jia Mu) because the old man (Jia She) wanted to marry Yuanyang. Finally, she said, "When I first arrived, my aunt sent me two cages of quails, and I let them blow them up. This is the origin of the red dish "Fried Quail". Because quail has the value of food supplement, it also plays an important role in the development of red vegetables.

Textual research and analysis

There are different methods such as "bad quail", "crispy quail" and "pressed quail", each of which has its own advantages. Gourmets have different tastes, some like raw frying, others like cooked frying or other methods.

manufacturing method

Ingredients: 10 live quail (about100g). Ingredients: 200g lettuce, 50g sesame, 4 eggs and 75g flour.

Seasoning: 3g of salt, 30ml of Shaoxing yellow wine, 5g of pepper 150g of sesame oil150g, a proper amount of onion and ginger, a small plate of pepper and a small plate of tomato sauce.

Production method: Slaughter quail, unhairing, eviscerating and washing. Take out the quail breast meat with a knife, remove the tendons, pat it loose with the back of the knife, and marinate it with salt, yellow wine, pepper, onion and ginger for 2 hours. Remove the yolk from the egg, put the egg white in the basin, pump it up with the egg, add the right amount of flour and mix well. Stick a dried quail with flour only, then fill it with the extracted paste, put sesame seeds on one paste and fry it thoroughly in a hot sesame oil pan. Wash and disinfect lettuce, spread it around the plate, put fried quail in the middle, and serve with salt and pepper and tomato sauce.

Pheasant melon seeds

Excerpts from the original text

In the forty-ninth episode of A Dream of Red Mansions, Li Wan, Baoyu and other newcomers, such as Xing Xiuyan, Xue Baoqin, Wen Li and Li Qi, wrote poems in Xue Luting the next day. The next morning, because of impatience, Baoshan only made a bowl of tea and rice and ate it with pheasant seeds. "I know you're in love again today," said Grandmother Jia. "You don't even want to eat."

Pheasant melon seeds, similar to fried diced chicken. There is a saying in Tiaodingji in Qing Dynasty: "Pheasant melon: peeled and diced, fried with pickled melon, winter bamboo shoots, melon kernel, ginger, vegetable oil, sweet sauce or pepper". This shows that the dish "pheasant melon seeds" has become very common in the Qing Dynasty and has become a home-cooked dish of backdoor kung fu.

Textual research and analysis

Pheasant melon seeds Pheasant is a kind of chicken, which smells sour, slightly cold and non-toxic. It can tonify the middle energizer and qi, and prevent asthma of five internal organs. Pheasant melon seeds are mainly pheasants, with pickled melons and green peppers, which are rich in nutrition and delicious. The finished dish is golden in color and crisp in taste.

There are many pheasant-based dishes in A Dream of Red Mansions, such as pheasant chicken soup, fried pheasant, pheasant melon seeds and so on. In the fifty-third chapter of Wu Zu, there were two hundred pairs of pheasants and rabbits, and these game became the treasures on Jia's table.

manufacturing method

Ingredients: 300g pheasant clean meat.

Ingredients: pickles 100g, green peppers 50g, eggs 1, onions, ginger and garlic.

Seasoning: soy sauce 15 ml, Shaoxing yellow wine 25 ml, pepper oil 100 g, scallion oil 15 g, chicken essence 0.3 g, salt 1 g, clear soup 100 ml, water starch 30 g, peanut oil.

Production method: the pheasant is soaked in cold water 1 hour, washed, drained, sliced with a flower knife, cut into 2 cm square dices, put in a bowl, seasoned with salt, yellow wine, egg white and water starch, and starched for later use. Soak the pickled wax gourd several times, remove the salty taste, split it in two with a knife, remove the ladle and cut it into cubes 2 cm square. Remove the pedicels and seeds from the green peppers, wash them, and cut them into 2 cm square cubes for later use. Put the pot on a strong fire. The pot is hot, pour in peanut oil. When the oil temperature is 40% to 50% hot, the diced potatoes slip away. Pour diced pickles and diced green peppers into a colander to clarify the oil. Put a little onion oil on the fire, stir-fry the ginger and garlic slices, pour in diced chicken and ingredients, put it in a bowl of juice made of soy sauce, yellow wine, salt, chicken essence, pepper, water starch and a proper amount of clear soup, cook it quickly, turn it over twice and take it out of the pot. Roasted pheasant with chestnuts tastes sour, slightly cold and non-toxic. It has the function of invigorating the middle energizer and benefiting qi, and is mainly used for treating asthma. Roasted pheasant with chestnuts, mushrooms and winter bamboo shoots is better. It is one of autumn and winter tonics.

Roasted pheasant with chestnuts

Textual research and analysis

It is a red dish made from the raw materials provided in the novel. Delicious in taste and golden in color, it is welcomed by the majority of gourmets.

manufacturing method

Ingredients: pheasant 500g, chestnut 250g, fat 100g.

Ingredients: 50 grams of water-soaked mushrooms, 30 grams of winter bamboo shoots, and appropriate amounts of onion and ginger.

Seasoning: soy sauce 10 ml, peanut oil 100 g, salt 3 g, Shaoxing rice wine 30 ml, sugar 10 g, chicken essence 0.3 g, sesame oil 10 g, water starch and chicken soup.

Wash the pheasant, cut it into 5 cm pieces, blanch it with boiling water, and remove blood foam. Cut the fat into fish gills, cut the chestnuts with a cross knife, cook them in a pot, take them out and peel them, and fry them in oil for later use. Cut the winter bamboo shoots into hob blocks, and remove the stems of the mushrooms for later use. Bring the pot to a boil, add a little peanut oil, stir-fry onion and ginger when the oil is hot, add chicken nuggets, Shaoxing yellow wine, soy sauce, salt, sugar, chicken essence and chicken soup, bring to a boil, turn to slow fire, stew until it is cooked in May and June, add chestnut, mushrooms and winter bamboo shoots, cook until crisp, and take out onion and ginger.

Delicious eggplant

Excerpts from the original text

Starting from the forty-first episode of A Dream of Red Mansions, at the command of Grandmother Jia, Xifeng gave Mrs. Liu some eggplant. Grandma Liu ate it and said, "Don't tease me. Eggplants all taste like this. We don't have to grow food, just grow eggplant."

The book introduces the method of this dish in detail. Xifeng explained to Grandma Liu: "Remove the skin from the eggplant just picked, as long as the meat is clean, cut it into pieces, fry it with chicken oil, then cut it with chicken breast, fragrant mushrooms, new bamboo shoots, mushrooms, spiced dried fruits and various dried fruits, simmer it with chicken soup, collect sesame oil, and add rancid oil.

Textual research and analysis

Eggplant is also called Russell, Kunlun melon and purple melon. Belonging to Solanaceae, it is an annual shrub and herb vegetable. Eggplant is sweet and cold, non-toxic, and has the functions of promoting blood circulation and relieving pain, astringing and stopping bleeding, diuresis and detoxification. It contains a lot of vitamins. Eating more can increase the resistance of microvessels and prevent blood vessels from embrittlement and bleeding. Eggplant can be cooked into various dishes. "Eggplant" is mainly made of eggplant with various dried fruits, which is extremely rich in nutrition. The finished dish is salty and fresh, with strong bad smell, slightly sweet and sweet, and bright color.

"Eggplant" is the most detailed dish in A Dream of Red Mansions. Grandma Liu ate it and said, "Don't tease me, eggplant smells like this!" " It shows that this dish is unusual. People have seen it before. "Sharks", that is, dried fish, such as "beef sharks" and "bamboo sharks", are all dried slices made of vinegar. "Eggplant" is considered as sliced dried eggplant and pickled vinegar.

manufacturing method

Ingredients: eggplant 500g, turtledove meat100g.

Ingredients: 5g of peach kernel, 5g of almond, 5g of cashew nut, 5g of hazelnut, 5g of pine nut, 5g of plum, 5g of peanut kernel, 5g of lotus seed, 5g of chestnut, 5g of spiced dried bean curd, 5g of fresh shiitake mushroom, 5g of shiitake mushroom, 0/6g of red and green pepper and 0/egg.

Seasoning: peanut oil 100g, distiller's grains 30ml, chicken oil 15g, soy sauce 10ml, salt 3g, sugar 2g, Shaoxing wine 25ml, water starch 30g, chicken essence 03.3g, clear soup 100ml, onion and ginger.

1. Peel and slice eggplant, cut eggplant slices into squares with a knife, and then cut them into even dices.

2. Wash the turtledove meat with clear water, drain it, pat it gently with a knife, put a flower knife on it, and then cut it into small squares for later use.

3. Peel all kinds of dried fruits and fry them. Water-soaked mushrooms, fresh mushrooms, dried bean curd and red, green and green peppers are diced, and diced for later use.

4. Start a fire, add chicken oil, fry the diced eggplant until golden brown, and remove and drain the oil. Leave a little base oil in the pot, add onion and ginger slices and stir-fry until fragrant, then add diced eggplant, distiller's grains, soy sauce, salt, sugar, vinegar and clear soup, simmer the diced eggplant thoroughly, hook in a little thickening powder, and take out the spoon and put it in the basin.

5. Put the peanut oil in another pot and burn it until it is five-ripe, then add the diced turtledove and break it up, then add the fresh mushrooms, mushrooms, dried bean curd, red, green and green peppers and various dried nuts. After degreasing, leave a little base oil in the pot, stir-fry the onion and ginger slices, then pour in the broken main ingredients and ingredients, and add salt, distiller's grains, sugar, chicken essence and clear soup for quick cooking.

Wind roasted civet cat

Excerpts from the original text

From the seventy-fifth time in A Dream of Red Mansions to grandma's dinner table, she first told me to eat half a bowl of red rice porridge "for Brother Feng". He also pointed to a bowl of bamboo shoots and a plate of essential balm "for each other and Baoyu" and a bowl of meat "for Lan Xiaozi".

Textual research and analysis

In the third section of Suiyuan food list, civet cats were deeply impressed.

Looking up Ci Yuan and Ci Hai, we know that it is as small as a cat, likes climbing trees and eating cereals and fruits, so it is fragrant and tastes like fruit. No wonder the old lady at the dinner table couldn't bear to eat by herself, and someone gave her two pieces of jade. Compared with Feng's half bowl of red rice porridge, Lan Xiaozi's bowl of meat has a much higher grade. According to Cihai's Civet Cats, civet cats live in Southeast Asia and the Yangtze River valley, but judging from the complaint that "the fresh ones are scarce" in Suiyuan Recipe, hundreds of years ago, civet cats were in a mess under the threat of southern gourmets. In fact, the record of civets entering the dish should be earlier.

manufacturing method

As for the practice of "wind therapy for civet cats", I saw a record in Suiyuan Fang that said: "Civet cats are rare when they are fresh. The salty ones are brewed with honey wine, steamed and sliced quickly, and can be eaten. Soak in rice for a day first and remove the salt. It feels softer and fatter than ham. " Shanshan said, "Civet cats are rare. Steamed with honey wine, quickly sliced and served. Soak in rice swill for a day to remove salt and dirt, which is tender and fatter than ham.

"Song's Baby Care Department" is about another steaming method: "White glutinous rice is first spread in a silver-tin sand gong, and the raccoon is steamed with pepper, onion and salt wine. Proper honey, proper fire, and proper steamed wheat flour. " I don't know how the steamed food in Jiafu is, but I think it should come from the list of delicious food in Suiyuan. Why are civets so worthy of careful work?

Moon cakes with melon seeds and pine nuts.

Excerpts from the original text

From the seventy-sixth story of A Dream of Red Mansions, I wrote: "When I said this, I ate a moon cake made of China melon seeds and pine nuts, and ordered a large cup of hot wine for the flute player. I eat slowly and then blow carefully. "

Textual research and analysis

The so-called "made in the palace" refers to things made in the palace, which can be found in the menu with the garden.

manufacturing method

The specific production method is as follows: "Shandong flying noodles are used as crispy skin, pine nuts, walnuts and melon seeds are used as fine powder, and rock sugar and lard are added as stuffing." It doesn't taste very sweet, but it tastes soft and greasy, which is different. "

Another example is "Yang Zhongcheng's Western Pastry", which is as follows: "Put the egg white and flying noodles into a bowl, cut a pair with a copper clip, and make a cake on the head, which is as big as a dish, and the upper and lower joints are less than one point. The copper clip baked by fire, a paste, a clip, a look, instantly turned into a cake, as white as snow, as bright as tissue paper. Add a little rock sugar and pine nut crumbs. "

rock candy bird's nest porridge

Excerpts from the original text

Jin dissected Jin's stormy words from the 45th chapter of A Dream of Red Mansions.

Textual research and analysis

The main ingredients of rock candy bird's nest porridge are bird's nest and rice. The Bird's Nest is a nest built by Jin Siyan and some birds of the same species in a cave by the sea with colloidal liquid they spit out. Bird's nest is flat and sweet, enters the lung, stomach and kidney meridians, and has the effects of nourishing yin, moistening dryness, benefiting qi and tonifying the middle warmer, and can treat deficiency and other diseases. In ancient times, it was listed as one of the eight treasures, and it was a tribute of past dynasties. Because bird's nest has the functions of nourishing yin, moistening lung, clearing away heat and relieving cough, it is a high-grade nutritional supplement and precious medicinal material, and its price is expensive.

manufacturing method

The main ingredients are 50 grams of bird's nest, 25 grams of rock sugar and 0/50 grams of rice/kloc.

Seasoning: a little salt.

1. Soak the bird's nest in cold water for two hours, take it out, put it on a white plate, remove feathers and impurities with tweezers, rinse it with clear water several times, and then soak it in cold water gently.

2. Pour off the water before use, use 2g or 1.5g of salt and bird's nest respectively according to the tender degree, and then soak in boiling water to swell the bird's nest; Pour off half of the water, then soak it in boiling water for three or four times until the bird's nest is three times its original volume and soft enough to be cut off, then rinse it with clear water and soak it in cold boiling water for later use.

3. Wash the rice, add appropriate amount of water to boil, and turn to low heat for slow stew. When it is 80% ripe, add rock sugar. When the sugar melts, gently put the bird's nest into the pot and cook it a few times.

Use cold water to soak the bird's nest, and the taste is smooth and detailed. Although the time was shortened by using hot water bubble, the taste became stronger.

Note: Choose carefully when buying bird's nest to avoid buying counterfeit products made of seaweed.

Bird's nest is mentioned many times in the book. Different people, different constitutions have different ways to eat. For example, Daiyu was too weak to take tonic, so Baochai taught her to eat bird's nest porridge. Once I wrote that Xifeng had a miscarriage, and she nursed back to health with bird's nest porridge every day. But unlike Daiyu, the bird's nest porridge that Xifeng ate was accompanied by two exquisite dishes, which showed that it was salty. Once Qin Keqing was ill, You Shi fed her half a bowl of bird's nest soup.

Fried shredded pork with wormwood

Excerpts from the original text

Back to the sixty-first, "the day before yesterday, Chun Yan, Qingwen's sister wanted to eat wormwood stalks. Why are you busy asking if it is fried chicken with meat? Chun Yan said that meat is not delicious. He told you to fry gluten and put less oil.

Materials: wormwood stem 250g pig spine 100g dried Lycium barbarum 1 teaspoon (5g) distiller's grains 1 spoon (15ml) water starch 1 spoon (15ml) oil/kloc-0.

Exercise:

1. Wash the stem of Artemisia with water, remove the leaves, keep only the stem, and then cut it into 5 cm long pieces with a knife.

Wash the stem of wormwood, remove all the leaves on it, and keep only the main stem in the middle.

2. Wash the pig spine, dry the surface moisture with kitchen paper towels, and then cut it into 5 cm long filaments.

3. Add distiller's grains, egg white, water starch and salt (1/2 teaspoons, 3g) into the shredded pork, stir well and marinate for 10 minute.

4. Put the dried medlar into a small bowl, soak it in warm water until it starts (about 20 minutes), and then drain it.

5. Put a proper amount of hot water into the soup pot and bring it to a boil. Then put a short piece of wormwood stem in blanching water for 30 seconds, take it out and drain it for later use.

6. Heat the oil in the pot with medium heat. When it is 70% hot (you can feel the obvious heat rising when you put your palm on the wok), add the shredded pork and stir-fry until cooked.

7. Finally, add the cooked wormwood stalks and soaked Lycium barbarum, add the remaining salt (1/2 teaspoons, 3g) and stir well.

Steamed crab in cage

Excerpts from the original text

In the thirty-eighth chapter of A Dream of Red Mansions, Shi Xiangyun and Xue Baochai wrote a "crab banquet" for the first activity of the "Begonia Poetry Society", and each wrote poems to satirize crabs, and then enjoyed chrysanthemum poems after the banquet, which reflected the elegance of aristocratic children. Although this "catty crab" has been carefully calculated, it still needs about 220 taels of silver to steam 70-80 catties of clean water crabs in cages, so Mr. Liu in the countryside lamented: "This meal is enough for our farmers to live for one year."

Crabs are also called heartless sons, including Bo Huang, Guo Suo, Jian Yong, Huo Zhi and Peng Yue. It is called crab because of its fierceness. Crabs are divided into seawater and fresh water. Cage steamed crabs use freshwater crabs, that is, river crabs This crab can only be eaten alive. Its meat is delicious. When eating, remove the intestines, stomach, cheeks and navel of the crab. Chinese medicine believes that crabs have the effects of resolving phlegm and promoting blood circulation, relaxing muscles and collaterals, strengthening muscles and bones, and relieving lacquer poison. But crabs can't be eaten with persimmons, because it is easy to cause diarrhea. Crabs are cold and need to be dipped in ginger, vinegar or alcohol to warm the stomach, sterilize and disinfect.

Production method:

1. Wash the crabs with clear water, and tie the feet of each crab with Ma Lian for later use.

2. Wash the fresh lotus leaf, put it in a steamer, put the crab navel down on the lotus leaf and steam it with strong fire.

3. Wash, peel and cut fresh ginger into fine powder, mix with Zhenjiang balsamic vinegar and serve in two small bowls.