Various dishes
1. Donganzi chicken (poultry+pepper+ginger+onion)
During the reign of Emperor Xuanzong of the Tang Dynasty, some businessmen were hungry at night and ate in a small restaurant in Dong 'an County, Hunan Province.
The shop owner's old woman caught the chicken, killed it, seasoned it with onion, ginger, garlic and spicy, fried it with sesame oil, and cooked it with wine, vinegar, salt and other seasonings. The dishes are red, bright and tender, and the guests praise them everywhere.
When the magistrate heard about it, he personally went to the store to taste it. As expected, it was called "Donganzi Chicken".
2. Beijing roast duck (poultry+pepper+cucumber+wheat)
During the Ming Dynasty, people loved Nanjing salted duck, especially the Ming Emperor Zhu Yuanzhang. There is even a saying that there is a lunar eclipse of roast duck. The royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck. The former is represented by "Quanjude", while the latter is most famous for "Cheap Shop".
As Emperor Zhu Chengdi moved to Beijing in the Ming Dynasty, roast duck was also brought to Beijing. During Jiajing period, roast duck spread from the palace to the people, and the first store in Beijing was established.
3. Boiled chicken (poultry+ginger *2+ onion)
White-cut chicken, also known as white-cut chicken and three-crisp chicken, is often used as a cold dish for banquets. Because the chicken is cooked without seasoning, it is cut after eating, so it is called "white-cut chicken".
Yuan Mei, a poet in A Qing, called it "white-cut chicken" in "Eating List with the Garden", saying: "Chicken is the most powerful, and all dishes depend on it, so it is the head of the feather family, and other birds attach it as a list of the feather family. Smells like drinking too much.
4. Duck pot with shredded ginger (poultry+ginger *2+ water)
Ginger is warm, relieving exterior syndrome and dispelling cold, warming lung and relieving cough; Duck meat is cold, benefiting qi and nourishing yin, harmonizing stomach and promoting digestion.
The combination of the two can achieve the effects of eliminating dryness, clearing fire, warming and strengthening yang, and the preparation method is as follows:
1. Wash duck and cut into pieces, peel ginger, partially shred and partially slice.
2. Put the duck into the pot, add cold water and cooking wine, and take it out after boiling.
3. Put ginger slices and ducks in a casserole and pour them into cold water to boil.
4. Turn to low heat, add seasoning and side dishes, and simmer for 20 minutes.
After adding ginger, it will take more than ten minutes.
5. Roasted chicken (poultry+sesame+pepper+pepper)
The operation of roast chicken is extremely simple, and the production method is as follows:
1. After the seasoning is mixed, evenly spread two thirds on the inner and outer surfaces of the chicken and marinate for one hour.
2. Tie the salted chicken to the grill and light the firewood at the same time.
3. After baking on the grill for an hour, start brushing oil, usually four times.
Baked for two hours, the chicken skin is golden and crisp, and the meat under the skin is delicious and juicy. Sprinkle with the remaining seasoning.
6. Roasted chicken (poultry+sesame+pepper+eggs)
Mix chicken with soy sauce and wine, put it in 70% hot oil and burn it until golden brown, then take out and drain the oil.
This method was first seen in Qi Yaomin's Book in the Southern and Northern Dynasties, and it was also recorded in Yuan Mei's Menu with the Garden in the Qing Dynasty.
7. Burn canned food (poultry+potatoes+peppers+cucumbers)
Shooting, baking or barbecuing articles on utensils; Burnt, that is, cooked barbecue, is roast meat, and cannon coke refers to ancient barbecue.
Su Shi once wrote a poem in "Sending Luzhiweizhou": "In every fireworks, the jade wrist is burning."
8. Baked double fresh (poultry+fish+pepper+pepper)
Poultry meat, livestock meat and fish meat are cut into two squares, then strung on labels and baked on the fire. Meat fat is greasy under the baking of flame, and different oils blend with each other, nourishing all kinds of meat pieces and having fresh fragrance.
9. Stinky mandarin fish (fish+pepper+ginger+onion)
In the early years, Huizhou merchants traveled far and fished and hunted along the way. Siniperca chuatsi is easily confused when it is put in a bucket for a long time, so it is rubbed and tossed with salt. After a long journey, when the fish arrived in Huizhou, the gills were still red, the scales did not peel off, the quality remained unchanged, and only the epidermis had a strange smell. After washing, it is slightly fried in hot oil, cooked with low fire, and the smell is completely eliminated. It is extremely delicious, which is well known.
10. West Lake vinegar fish (fish+ginger *2+ water)
According to legend, there are two Song brothers on the West Lake in Hangzhou. They are knowledgeable and live in seclusion fishing by the lake.
Unexpectedly, my brother was persecuted by the government and died tragically. Brother's revenge failed and he was forced to take refuge. Before leaving, Sister Song specially made a sweet and sour fish. She only hopes that when her brother's life is sweet, don't forget the bitterness of being bullied and angry with her brother.
Later, my brother became famous and got revenge, but he lost the news of his sister-in-law I accidentally had the same taste when I went to dinner one day, but I finally found my sister-in-law. After resigning from office, he took his sister-in-law home and lived in seclusion by the lake, fishing for a living.
1 1. distiller's grains fish (fish+sesame+pepper+rice)
Choose half a catty of herring, pickle it, air it until it is half dry, and put it in a brewed rice wine jar and seal it. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains.
The fish with jujube red has the flavor of wine, sweet wine and sour wine. When cooking, put pepper, which is a little spicy and salty. The entrance of fish is delicate and smooth, and the lingering fragrance lasts for a long time.
12. Grilled fish (fish+sesame+pepper+pepper)
The operation of grilled fish is extremely simple, and the preparation method is as follows:
1. After the seasoning is mixed evenly, apply two thirds of it evenly on the inner and outer surfaces of the treated fish and marinate for one hour.
2. Tie salted fish to the grill and light firewood at the same time.
3. Turn the grill evenly and sprinkle the remaining seasoning in time, and bake it instantly.
13. Boiled fish (fish+sesame+pepper+egg)
Marinate the fish with salt and other seasonings, then put it in 70% hot oil and turn it constantly until the whole fish is golden on both sides and the bones and tails are crisp.
14. Fish _ (fish+pepper+pepper+rice)
_ method is to spoil the fish, first remove the water from the fish, and then use rice distiller's grains. The preparation method is as follows:
1. Stir-fry the rice in the pot and grind it into rice flour.
2. The herring is boned, sliced and marinated for half a day, and then poured into a colander to drain.
3. Pour into another pot, add pepper and Chili powder, mix well and put into a clean jar.
4. Cover the jar, add water along the jar and marinate for ten days.
15. Rural snacks (potato+cucumber+egg+cabbage)
The name of "she" originated from the ancient national society and Li society, so it was called "township" and was collectively called "township society".
"Guanzi Riding": "Fang, Ming Rishe." That is to say, according to the area, Fiona Fang Liuli is a club, and according to the population, 25 is a club.
Because of its natural environment, mode of production and mode of transportation, rural communities are remote, families are poor and their eating habits and cooking techniques are simple. After washing the common ingredients, add a little salt into the pan and stir fry, and then take them out of the pan.
16. Cold cucumber (garlic+pepper+ginger+cucumber)
Cold cucumber, as a cold side dish, tastes fresh and sour.
Cucumber is sweet in taste and cool in nature. It enters the spleen, stomach and intestines, and has the effects of clearing heat, promoting diuresis and detoxifying.
There is a sentence in Lu Chuan's Materia Medica: "Treat fever, thirst and burns; If the wax gourd stays in Fang Chen for a long time, it will tonify the temper and stop diarrhea. "
theme
17. shredded chicken noodles (wheat+poultry+water+small vegetables)
Shredded chicken noodles are home-cooked pasta, which is tender and juicy, and has the effects of benefiting qi and nourishing blood, tonifying deficiency and strengthening spleen. The manufacturing method is as follows:
1. Add enough water to the pot to boil, and then cook the bottom strip.
2. Rinse the noodles repeatedly with cold water after taking them out, drain the water after the noodles are cold, and put them into a bowl.
3. Put the chicken in cold water, add cooking wine and other ingredients to deodorize it, then take it out and drain it.
4. Shred the chicken, cook all kinds of side dishes and put them on the noodles together.
5. Add seasoning to taste, and finally add.
18. Fish noodles (wheat+fish *3)
During the Tiancong period of the Qing Dynasty, a scholar who went to Beijing to catch the exam went to the river to drink water, but he saw a man fishing on the bluestone. He said, "Idiot, why not take pleasure in saving people from fire and water? Try this bowl of soup. " As soon as the fishing rod was mentioned, a fish flew into the porcelain bowl and immediately turned into a white soup, flying in front of the scholar.
After eating fish soup three or two times, the scholar felt that it was endless, slippery but not greasy, but suddenly realized, so he quit the exam and tried to make this soup at home to help poor families. In memory of this scholar, the world named this soup "Fish Noodles".
19. Oil-sprinkled noodles (wheat+pepper+onion+cabbage)
Oil-sprinkled noodles are traditional pasta in Shaanxi, which originated in the Ming Dynasty and is famous for its delicious and sour taste.
1. Noodles are boiled in boiling water and fished in a bowl.
Its thickness is equivalent to that of leek, and its thinness is smaller than that of dried noodles. It can be triangular or hollow.
2. Spread chopped green onion, pepper powder, salt and other ingredients together with a thick layer of Chili noodles.
3. Pour the hot vegetable oil on the seasoning, and the hot oil will boil immediately. Boil the Chili noodles and Chili noodles into a bowl, and they are all red, so you can eat.
20. Ginger noodle soup (wheat+ginger+water+cabbage)
Ginger soup for ginger noodle needs a little yellow wine to volatilize the original spicy stimulation and add more unique fragrance. The preparation method is as follows:
1. Take out the ginger slices in the cooked ginger soup and chop them, and add other ingredients.
2. Put all the ingredients into the pot, add rice wine and some seasonings and stir fry.
3. Pour the fried ingredients into the cooked ginger soup and simmer for a while.
4. Finally, put the noodles in medium fire and cook them until they are cooked.
2 1. Vegetable pancake (wheat+pepper+cucumber+cabbage)
At the beginning of Zhuge Liang's assistance to Liu Bei, there were many soldiers, who were often hunted by Cao Bing. He was once surrounded between the Yi River and the Su River, and all the pots and pans were lost. However, the soldiers are hungry and sleepy. They can't cook. Zhuge Liang asked the cook to make slurry with water and flour, light gold (copper), spread the rice paste with a wooden stick and fry delicious pancakes. After eating, the morale of the soldiers was greatly boosted. Locals have also learned this method to cook food, but copper Luo is expensive and easy to crack, so people bake it with iron Luo pancakes and add vegetables to enrich its entrance level, making it more delicious and crisp.
22. Chili cake (wheat+Chili *2+ livestock meat)
Pepper and sesame cake originated from "onion patties" in Fuzhou. In Minnan dialect, "Fuzhou" just sounds like "Chili", hence the name "Chili cake".
Delicious chopped green onion, finely chopped meat stuffing, adjusted to a salty and slightly sweet taste, and then mixed with pepper. In addition to the "dough" of ordinary fried buns, the "dough" should be added to the crust to make it not too brittle and difficult to bite.
Use a charcoal heating furnace to burn the iron plate red, take out the charcoal fire and stick the cake on the cylinder wall. After more than ten minutes, the aroma is fragrant and the pepper and sesame cakes are ready to be baked.
23. Paste soup powder (wheat+soybean+pepper+fish)
The "powder" of paste soup powder is ordinary round rice flour. In the past, the fish used in the "paste soup" was not the soup made by fresh fish, but the rotten fish and fish offal that could not be sold from the vegetable market at night. After cooking all night, the fish became stiff and chopped. In order to get rid of the fishy smell, a lot of peppers are added, and because most customers are coolies working as porters on the dock, raw rice noodles are added to thicken it.
In the early morning of winter, coolies eat a bowl of thick paste soup powder, which is spicy and spicy, and can temporarily starve, which is also a kind of enjoyment.
24. Ordinary flour (rice+cucumber+water+small vegetables)
After the Lingqu was completed, Qin Shihuang toured Guilin landscape incognito. He has a hobby, and he likes to drink carp and fish belly wine. There are so many carp in the Lijiang River that Qin Shihuang was overjoyed and asked the boatman to catch them. However, it takes a lot of carp to fry a meal. Only half a month later, thousands of carp were killed.
Magikarp of Lijiang River was so anxious that he vowed to overturn Qin Shihuang's cruise ship and let him die! Hebo used his quick wits to replace rice with "fish beard" and "fish belly". After Qin Shihuang ate it, he was overjoyed From then on, there was rice noodles.
25. Ginger rice (rice+ginger+water+vegetables)
Ginger rice is a she-flavor snack, which is spicy and fragrant, and can relieve fatigue. The preparation method is as follows:
1. Ginger is washed, dried and sliced, and dried for three to four days after slicing.
2. Put the dried ginger slices into a stone mortar and grind them into powder to obtain ginger powder.
3. Mix the ginger powder into the washed rice, let it stand overnight, and then add a little seasoning.
4. After steaming in the pot, add side dishes and steam thoroughly.
26. Shuidong duck porridge (rice+pepper+ginger+poultry)
"The porridge is delicious and the robe is warm, so it is cotton."
Duck porridge, that is, duck porridge, supplements fatigue, nourishes yin and blood, strengthens spleen and stomach, and eliminates edema.
Select four or five-month-old ducks with sufficient water in rural areas, boil a large pot of clear water, then turn off the heat, add Beiqi and Dangshen to make up the medicinal materials at the same temperature, put the processed ducks into the pot, and slowly soak the ducks completely by the water temperature. Then take the duck out of the pot, skim the duck oil, use only clear soup, add the newly listed rice and boil it into thick porridge rich in gum. Duck porridge melts at the entrance, leaving fragrance on the teeth and cheeks; Duck meat is tender and slightly tough, and it is memorable when chewed.
27. Fish porridge (fish+rice+water+vegetables)
Fish porridge, with light taste and rich nutrition, can relieve symptoms such as weakness of spleen and stomach, deficiency of qi and blood, physical fatigue and loss of appetite. The preparation method is as follows:
1. Scaled black herring, cut clean meat for later use.
2. Add water to the casserole and bring it to a boil. Add washed rice and cook it into porridge.
3. After the porridge is cooked, add the fish fillets and cook slightly, add a little seasoning and mix well. Eat while it's hot.
soup
28. Chicken soup (poultry+onion+water+vegetables)
Chicken soup is a common soup, and its preparation method is as follows:
1. Slaughter the whole chicken, clean and degrease it, and boil it in water for two minutes to remove blood.
2. Blanch the whole chicken with ginger slices and other side dishes, put it in a pot, simmer for 3 hours after the fire is boiled, and then add a proper amount of salt to the pot.
Chicken is sweet in taste, flat in nature, and belongs to spleen, stomach and large intestine meridians, and has the effects of warming the middle warmer and strengthening the spleen, invigorating qi and nourishing blood, tonifying deficiency and essence, nourishing yin and moistening dryness.
There is a saying in Compendium of Materia Medica: "Benefiting the stomach and clearing the heart."
29. Fish soup (fish+ginger+water+vegetables)
Fish soup is a common soup, and its preparation method is as follows:
1. Put the fish and ginger slices in a pot and fry both sides in oil. When the surface is golden, add enough hot water and turn to medium heat.
2. After the soup is boiled, turn to low heat for 30 minutes, add seasoning, and take out the pot after 3 minutes.
Carassius auratus is sweet in taste, flat in nature, and enters the spleen, stomach and large intestine meridians. It has the effects of strengthening the spleen, promoting diuresis, warming the middle warmer and lowering qi, and can treat spleen and stomach weakness.
There is a saying in "Southern Yunnan Herbal Medicine": "Harmony with the five internal organs, dredging the blood vessels and eliminating stagnation.
30. Vegetable soup (cucumber+water+small vegetables+cabbage)
Vegetable soup is a common soup, which has the effects of invigorating spleen and qi, regulating qi and resolving phlegm. The preparation method is as follows:
Wash vegetables such as green vegetables and Chinese cabbage, cut them into large pieces and put them in the pot. Add enough cold water, bring it to a boil, then turn to slow fire, add seasoning to taste, and then take it out of the pot.
3 1. Pepper soup (pepper *2+ soybean+water)
Pepper, warming the middle, reducing qi, resolving phlegm and detoxifying. The soup can calm the five internal organs, promote digestion, eliminate deficiency and cold, thus relieving retching and boredom, and reversing stomach pain with qi. The preparation method is as follows:
1. Put the pepper in a mortar, grind it, put it in a pot, add cold water and boil it over medium heat.
2. Add tofu, turn to low heat, season, stew for five minutes and then take out the pot.
32. Ginger soup (ginger *3+ water)
Ginger soup is a popular folk medicine soup for dispelling cold and preventing cold. Mainly made of ginger, oil, salt, etc. And cook it into soup to drink. The preparation method is as follows:
1. Choose fresh ginger with bright color, softness, full appearance and no cracks on the skin.
2. Wash the ginger and cut it into sections, with as little or no peeling as possible.
3. Put the right amount of water in the pot, put the ingredients together, boil them, and season them with salt.
Sauce
33. Chili sauce (Chili *2+ ginger+water)
Chili sauce, Chili chopped with hot oil and other spices, spicy and delicious.
Pepper, pungent, hot, heart-returning, spleen meridian. It has the effects of warming middle warmer, dispelling cold, lowering qi and promoting digestion. Indications: Stomach cold and qi stagnation, epigastric pain, vomiting, diarrhea, rheumatic pain and chilblain.
Yao Kecheng said in Materia Medica of Eating: "Overnight eating can relieve depression, stimulate appetite and eliminate evil spirits, and kill fishy smell."
According to the records of Caohuapu in Ming Dynasty, pepper was originally named "Fanjiao" and was introduced to China in Ming Dynasty.
34. Chili sauce (Chili *2+ ginger+water)
Chili sauce and pepper are ground into powder and mixed with other seasonings, which is spicy and fragrant.
Pepper, pungent, hot, stomach and intestines meridian. It has the effects of warming middle warmer, dispelling cold, lowering qi and resolving phlegm.
"Compendium of Materia Medica" has a saying: "Warm the stomach, except cold and dampness, nausea, deficiency-cold stagnation, malice and toothache caused by floating heat."
In the early years of the Ming Dynasty, pepper could become hard currency like silver and cloth, and was handed over to the court for land tax. When officials and businessmen greet them, a catty of pepper becomes a gift. It was not until the middle and late Ming Dynasty that pepper began to appear on the table of the people.
35. Ginger juice (ginger *3+ onion)
Shredded ginger sauce, which is made by mixing shredded ginger with other seasonings, is delicious.
Ginger is pungent, slightly warm, and enters lung, spleen and stomach meridians.
It has the effects of relieving exterior syndrome, dispelling cold, warming lung, stopping vomiting, relieving cough and detoxicating. It is often used to treat wind-cold common cold, spleen-stomach cold syndrome, stomach cold vomiting, lung cold cough, fish and crab poison, etc.
There is a saying in the synopsis of the golden chamber: "Pinellia ternata and ginger juice are better for stopping vomiting;" But also has appetizing and upper-middle effects. Used for stomach-qi disharmony and vomiting. "
egg
36. Sleeping eggs (eggs *2+ peppers+onions)
Eggs are sweet, flat and belong to the spleen and stomach. Has the effects of nourishing yin, moistening dryness, nourishing blood and promoting pregnancy.
Lying eggs are salty and tender, with good color, fragrance and happiness. The preparation method is as follows:
1. Bring the water and salt in the pot to a boil, then put the ginger and eggs in the water and cook them on low heat, pick them up and put them in a bowl.
2. Put the side dishes and seasonings into a bowl and wash them with boiled egg soup.