Secondly, in the methodology that literature originates from life, we should look for the source from real life. Steaming is a cooking method with China characteristics and has a long history. As early as the Neolithic Age of Yangshao culture, China's ancestors used a special cooker to steam food. This is a container with a small hole at the bottom, which is placed on a crucible. The steam in boiling water generates steam, and then the food is steamed with steam.
Thirdly, China's cooking methods developed to the Southern and Northern Dynasties, and Dacheng's collected works were called Qi Yaomin's Books. Don't define this book as Agricultural Labor just because of the textbook. I think there is only one transplant in this book. As a serious scholar with academic ambition, Jia Sizhen recorded all kinds of cooking methods at that time very seriously.
4. The method of steaming bears is as follows: take three liters of pork, the first bear (read the Lord: it's crazy), wash and peel it, cook it until it's half cooked, marinate it with soybean powder for one night, then put it in clams, add glutinous rice, onion ginger and salt and steam it until it's cooked. Then you can eat. This record shows that as early as the Northern and Southern Dynasties, our people solved the problem of how to steam a big meal. Even bears can steam, so steaming Tang Sanzang is not a problem.
5. In the Ming Dynasty, cooking technology was very developed. There are dozens of cooking methods mentioned in Jin Ping Mei, such as frying, stewing, frying, stewing, roasting, steaming, marinating, frying and stewing. But at the same time, people pay more and more attention to health, and light diet has become fashionable. For example, in the Annals of Wanli, the representative work of Ji Xin's decoction, Caigen Tan, said: "Drunk, fat and sweet are not true, but the real taste is only weak. Amazing, not just people. "