Now a menu is listed, in fact, the staple food of the dish is no different from home cooking: hodgepodge, stewed zongzi, fried spinach (or leek) with shrimp oil residue, fried tofu, scrambled eggs, fried shrimp with onion, shredded green garlic, stewed spinach, pheasant melon, shredded duck, shredded pork soup and rice, fried noodles with fire, stuffed buns with meat ... This is undoubtedly a popular recipe.
In high-end food, people often appreciate famous dishes, such as Jiuzhen stew and Buddha jumping over the wall, which sounds elegant and tells stories. In fact, it is nothing more than a "one pot stew" of various raw materials, and there is also a hodgepodge of old palace dishes. For example, a hodgepodge of pork and pig offal, including pork, pig intestines, pig liver, pig belly, pig lungs and so on. , is mixed stew. If there is no pork in it, it will only be "into the water", which is called "stewed crane"
"Stewed brat" and "hodgepodge" both appear in the palace meals, and there has been no nickname. For example, in the dinner on the first night of October in the twelfth year of Qianlong, there was a "stewed brat". In the later development, stew baskets have been kept in the dishes of pot-stewed village, including two meat shops and small rice stalls. Many housewives in Beijing can also cook original stews.
In addition, there are also dishes with leftovers as raw materials in the old palace cuisine, but people always don't believe that the royal family is so "shabby". Actually, there is such a dish.
In the early years, people used pig fat to extract big oil, and the remaining oil residue was discarded, so they used oil residue as food. Scallion cake with oil residue is the favorite of the poor.
There was also stewed oil residue peddled along the street, which was also a snack for the poor in Beijing at that time, and there were really oily dishes in the old palace dishes, such as "Fried spinach with shrimp oil residue".
This dish often appears in court meals. The practice is as follows: cut the first-grade pork plate oil into finger-sized dices, and after extracting white oil, the oil residue turns brown and crispy; Choose small spinach with purple roots, preferably fresh and tender spinach, cut into sections, blanched and dried; Fresh river shrimps are selected for shrimps, and guns and oil are needed for standby; Take a pot of shrimp oil, stir-fry onion and ginger rice, add oil residue, stir-fry spinach until soft, add salt, cooking wine, soy sauce and clear soup to half of the fried shrimp, cook until cooked, put it on a plate, and cover the other half.
The raw materials of this dish are very tender, including live river shrimp, spinach with holes and brown oil residue. The food should be soft and fragrant. The colors are red, yellow and green, and the taste is delicious. Especially suitable for old rice, not oily or greasy, appetizing.
There are countless popular dishes in the court, such as shredded pork soup rice, which is not only a common type in royal banquets, but also the bottom meal in thousands of banquets. Some old people wear robes and bring soup and rice home after meals, which is the saying "the last straw".
The old man is not greedy for delicious food, but to show his majesty's kindness. Shredded pork soup rice is cooked with old rice, dipped in sauce, fried shredded pork, clear soup or white broth, seasoned, cooked thoroughly, sesame oil and leek slices.
This kind of hot rice won't stick to porridge, because the rice grains are fresh and the shredded pork is fragrant, and no flour is needed. In addition, the aroma of sauce and leek will completely solve the greasy dinner.
But now many chefs can't cook rice, and even think that soup rice is a "fold" to deal with leftovers (also called "combined dishes" in Beijing dialect, which means mixing the remaining dishes in different types after a banquet). It can be seen that traditional cooking skills have been lost a lot.