[Edit this paragraph] Time
Still immortal. The Biography of the Three Kingdoms Wei Zhi reads: "[Qin] claims to be blind and will shine forever. Will it go out in the second year and the country will collapse? "
[Edit this paragraph] Double flower
3. refers to the double petals of flowers and overlapping objects. Tang Cao Song's poem "Monks in Jiangxi" says: "The frost is about to fall in front of Baiye Rock, and Jiusonghe is returning at the beginning." Tang Lidong's poem "Jia Dao Shi Juan" has a clear title: "Jia Sheng Shi Juan is easy to put away, and Xi Ye Lian Xiang is in Wan Li."
[Edit this paragraph] Almanac
Li Shuyan's Official Biography of the Song Dynasty: "Chen Nv will enter the Imperial Palace, the scholars will hear about it, meet with Renzong, and Renzong will choose a date to roll the gate." See "Venice Map".
[Edit this paragraph] Peach Blossom
A peach blossom. Tang Hanyu's poem "Venetian Peach Blossoms": "Venetian double peaches are redder in the evening, and the bamboo in the window is exquisite." He Chao's Yi Men Du Shu Li Chang Ji: "Zhang Yu's Miscellaneous Talks in the South of the Yangtze River also has the sentence of' red fresh Louvre peaches'. Song Su-shi's poem "The Wall of the Elders with a Kind Book" says: "There are only two red curtains, and it should be beautiful if it comes late. "7. Also called" Hundred Pages ". Beans are as thin as paper. Also known as the thousand. Hong Shen's Scented Rice Act I: "Xiangma brought three plates, one plate of dried bean curd, one plate of louver and one plate of oily bean curd. "Anti-Japanese Ballad Great Comfort": "Pork and eggs are high and the pages are moving. "
[Edit this paragraph] Shanghai snacks
1. Divide the raw beef louver into five pieces, put it into a bucket, pour boiling water, stir it continuously with a wooden stick for 3 minutes, take it out, put it on a chopping board, rub off the black film on it, rinse it off with clear water, put it in a cold water pot and cook it 1 hour until it is 70% rotten, and take it out. 2. Tile the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5 cm long, put it in a bowl, mix well with 1 0g yellow vinegar and10g refined salt, rub hard to remove the fishy smell, then rinse with cold water to squeeze out the water. 3. Magnolia slices are cut into filaments slightly shorter than the eaves. Cut onion into 2cm long pieces, take 1 small bowl, and add beef soup, monosodium glutamate, sesame oil, 10g yellow vinegar, onion pieces and warm starch to thicken. 4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put the shredded Flos Magnoliae and dried chili into a wok and stir-fry a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry a few times, and serve.
[Edit this paragraph] menu name
First, the hair shutter
1, basic information
Name: Fasi venetian blinds Cuisine: Hunan Cuisine
2. Basic characteristics
Li Hesheng is a century-old shop in Changsha, famous for its beef dishes. Among them, venetian blinds, with red hair, roasted beef tendon, stewed beef brain marrow and made venetian blinds, which is especially outstanding, and is known as the "three unique cattle". Mao Blindness is the best among the three outstanding men. Louver is the wrinkled part of the inner wall of tripe. After shredding and heating, it has a unique crisp, tender and fragrant flavor. Although the old shop in Li Hesheng has closed down today, the dish of Mao decorative panels is widely circulated in major restaurants in Changsha, and Qu Yuan Restaurant is the best one.
3. Basic materials
Raw beef venetian blinds ... 750g wet starch ... 1 5g of water-made magnolia tablets ... 50g of monosodium glutamate, ................................................................................................................................... will have beef veneers. Divide the curtain into five pieces, put it into a bucket, pour boiling water, stir with a wooden stick for 3 minutes, take it out and put it on the chopping board, rub off the black film on it hard, rinse it with clear water, put it in a cold water pot and cook it for 1 hour until it is 70% rotten, and take it out. 2. Spread the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5cm long, put it in the bowl of Mao venetian blinds, mix it well with yellow vinegar 1 0g and refined salt10g, rub it hard to remove fishy smell, then rinse it with cold water to squeeze out water. 3. Magnolia slices are cut into filaments slightly shorter than the eaves. Cut onion into 2cm long pieces, take 1 small bowl, and add beef soup, monosodium glutamate, sesame oil, 10g yellow vinegar, onion pieces and warm starch to thicken. 4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put the shredded Flos Magnoliae and dried chili into a wok and stir-fry a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry a few times, and serve. Note that this product pays attention to knife work, and the thinner the blinds are, the better. Stir fry quickly when the fire and oil are hot. After boiling the juice, turn it over a few times and take it out immediately.
Second, cabbage, red dates, beef and louver soup.
1, efficacy
Cattle louver is one of the four stomachs of cattle. Traditional Chinese medicine believes that it has the effect of replenishing middle energizer and nourishing spleen and stomach. Use beef louver with Chinese cabbage and candied dates to make soup, which can clear away heat without hurting the stomach and moisten dryness without stagnation of the spleen. Xian Yi, suitable for all ages, is a common soup to moisturize the skin, and can also relieve the symptoms of dry mouth, nose and lips caused by autumn.
2. Food ingredients
Main ingredients: beef louver 400g, lean meat 100g, 2 slices of ginger, 700g of milk cabbage, and auxiliary materials: 2 salt seasonings.
3. Production method
1. Wash the beef louver, soak it in clear water for half an hour, and cut it into comb pieces; 2. Suck the lean meat dry, cut it into small pieces, and soak it in water with beef louvers; 3. Wash and pick the milk cabbage; Rinse the candied dates slightly; 4. Boil the water in the casserole, add all the ingredients, boil over high fire, turn to slow fire for one and a half hours, and season with salt.
4. Component analysis
Cantonese people are no strangers to beef venetian blinds (there are also pages about beef venetian blinds), and they will not ask whether beef venetian blinds is an animal or a plant. Steamed beef with ginger and onion venetian blinds is a classic snack of morning tea. As we all know, the louver is the stomach of a cow. If we dig deeper, it is the third of the four stomachs of a cow-the flap stomach. The flap stomach has a layer of clothes, like a thick book cover, with many thin sheets sandwiched between it, like the pages of a book, hence the name. Fresh beef louver was originally black, Sichuan people like to call it hairy belly, and the white beef louver seen in the market is bleached frozen food. The bleached beef louver tastes crisp, but it is good to choose a delicate, soft, elastic to the touch, not rotten and without pungent smell. Niubaiye is rich in protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and so on. It has the effects of tonifying deficiency, strengthening spleen and stomach and detoxifying. Niubaiye can be steamed, boiled, hot pot, stir-fried and soup. In addition to cooking soup, we should pay attention to the control of heat and time when cooking tripe. Don't overdo it. If it is overcooked, it will become too hard to chew. It is said that gourmets don't like bleached white beef venetian blinds, but prefer black beef, which tastes original and smoky. 5, delicious tips 1. The stems and leaves of Chinese cabbage can be cut. Cook only the stalks of Chinese cabbage at first, and then cook the leaves one hour later, so that the leaves will not be soft and chewy. 2. If you are afraid that the soup is too cold, you can add two more pieces of ginger to slightly extend the soup cooking time.
Step 6 clean the fairing
Method 1: Soak in rice washing water for half a day, rub it repeatedly, and then wash it with clear water, which is also good. Method 2: Wash it repeatedly with clear water, then soak it in household vinegar for 15-30 minutes, and there will be no odor after washing.