"It is better to beg for weeds around the wheat field than to cook yam soup for the monk's family."
"The Yangtze River everywhere knows the beauty of fish, and the bamboo is good and the mountain is fragrant."
"Ask Qingtian wine when there is a bright moon", "If you don't drink enough, the taste will be particularly long when you are half drunk", "Occasionally taste wine and often hold an empty glass".
"300 lychees a day, you might as well grow into a Lingnan person."
: "When rubbing hands, the jade color is even, and the blue oil is light yellow and deep. Sleeping at night knows the weight of spring, and it is flat and beautiful. "
"Qiu Lai frost dew garden east, reed mustard gave birth to children and grandchildren. I am as full as he hates, and I don't know why I want to eat chicken and dolphins. "
"The peach blossoms outside the bamboo are three or two, and the warm ducks by the river are prophets. Artemisia sphaerocephala has short reed buds all over the ground, which is the time for puffer fish to go up. "
Su Dongpo is not only a famous scholar, but also a famous gourmet. Therefore, according to legend, there are many famous dishes directly related to him, and more dishes named after him, such as Dongpo elbow, Dongpo tofu, Dongpo jade warm, Dongpo leg, Dongpo bud warm, Dongpo mo carp, Dongpo cake, Dongpo crisp, Dongpo tofu and so on.
"Dongpo Collection" contains: "Shu people cherish the buds of Qin, and mix them with dove meat." Spring pigeon, that is, celery fried turtle breast silk. Later it was called Dongpo Spring Pigeon.
A generous sacrifice
Meaning:
In the past, it was described as a rich sacrifice. Later, I also described the food as beautiful.
Word sound:
Sang sang w incarnation
Don't eat good rice or chopped meat-you are very picky about food.
Are you right?
Idiom allusion: disgust: satisfaction; Meat: finely cut meat. The finer the particles, the better the meat. Describe food that has been refined and carefully cooked.
The origin of the idiom: "The Analects of Confucius and the hard-working township party": "Zhai will change into food, and the residence will move." Fine food is not greasy, fine food is not greasy. "
For example, "Don't eat if you don't cut it right" is an old-fashioned rule of his old gentleman, but the rule of "eat carefully, eat carefully and not get tired" is a bit strange. (Lu Xun's "Southern accent, China women's feet ...")
Aili steamed food
I love you
Idiom allusion: Steamed pears to eat. Metaphor does not know the goods. Spoil good things in a muddle.
The origin of the idiom: Liu Yiqing in Shuo Wen Jie Zi New Things in the Southern Song Dynasty: "Every time people in Huannan County are unhappy, they say,' If you want to grieve for pears, should you stop steaming them?' "
Exquisite yaozhuan
Ban Zhuo Yong
Idiom allusion: refers to exquisite dishes.
An incompetent officer accustomed to irony.
Panchen (Lama)
Idiom allusion: eat with others. Used to satirize officials who do nothing and are incompetent.
The origin of the idiom: Biography of Lu Huaishen in the Old Tang Dynasty: "In the third year of Kaiyuan, I moved to Huangmen Prison. Huai Shen and Wei Zi brought Yao Chong very close. Huai Shen thinks that officials are not as good as worshipping, and everything is shirking. At that time, people called him the companion prime minister. "
eat to fullness and wear warm clothes
make extensive use of the expertise from all quarters
Idiom allusion: satiety: satiety; Warm clothes: Wear warm clothes. Describe a well-off life with ample food and clothing.
The origin of the idiom: "On Mencius Teng Wengong": "People have a way: to eat and wear warm clothes, to live in seclusion without teaching, that is, to get close to animals."
I'm full/overeated/full
Jiǔ· Pei su fen bo wo
Idiom allusion: the wine is exhausted and the food is full. Describe satiated with food and drink.
Idiom origin: Xiangyang Club in Gaoyuan Wen Xiu, the first discount: "I arranged a table of good wine here ... I am too drunk to walk."
Eat all day, don't use your head and do nothing.
Thousand sail boat races
Idiom allusion: all day: all day. Eat all day, don't think, don't do anything serious.
The origin of the idiom: "The Analects of Confucius Yang Huo": "It's hard to eat all day long without intention!"
For example, people who are full of food and have no intention are the least enterprising.
eat with relish
Swallow dates at dusk, enjoy delicious food, and never tire of eating.
2. Poem about Tofu Song Zhuxi
The seedlings of beans are sparse,
The tired heart has rotted.
If I knew the art of Wang Huai,
Sit back and get the spring cloth.
Tofu poem
beautiful
Beads grind and snow wet.
Refined into nectar to make plain clothes.
It's better to jump out of the box than to be broken,
Sorrow is common in Bai Yunfei.
Vegetables are always mixed with goat cheese.
Elephants are harder to pick than pith.
But laughing at Beiping and thinking about breastfeeding,
Frost knives don't cut powder and are brittle.
Tofu disease
Jacky Yunduan
Growing beans in Shannan,
Frost old pods are new.
Grinding jade milk,
Boiling produces a clear spring.
Color is more brittle than soil,
Incense is stronger than stone marrow.
Delicious,
Don't miss five kinds of food.
3. Poetry about food warmth 1) When cream falls in love with cheese, fragrant love is immersed in silky cheese, but it is blocked by fate because of the same root, so this love is less sweet and more sour.
Fortunately, the spread of acacia beans has made the originally bleak love infinitely warm. 2) The pink cake comes from the bright and fresh pink of nature, smeared on the lovely flowers, and the brilliant butterflies stop gently.
Not a fairy tale, but better than a fairy tale. The art of pleasing the taste has been brought into full play. 3) Rich and smooth chocolate and cream, together with crispy ginger biscuits, have a rich and distinct taste.
Paired with a cup of sweet fruity black tea, the fresh taste, charming color and rich fruity fragrance will make you feel relaxed and happy immediately, leaving your lips and teeth fragrant. 4) It's messy, small and thin-skinned. Just scoop it into boiling water and you can eat it in a bowl. It's delicious! 5) The green color in steamed dumplings is as thin as paper, just like jade.
With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.
6) Close up, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched.
8) The salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender. 9) The steamed bread with soup is thin, even and bright. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful! 10) The steamed dumplings are not only beautiful, but also delicious.
As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant that I am immersed in it.
The baked sweet potato was burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you salivate at the "Three thousands of feet". Second, washing the pot, lack of water, firewood can not afford; Don't wait until he is ripe to rush him, he will be beautiful when the heat is enough; Huangzhou good pork, cheap as dirt; The rich refuse to eat, and the poor don't know how to cook; Get up in the morning and play two bowls, which are full, so don't worry at all.
-Su Shi III. Grandma's best craft is to make a platter of stewed vegetables, which is also indispensable for wedding banquets in Jiangsu and Zhejiang provinces. Every time I go to the kitchen with my grandmother to help, she always brings her secret pot, and my task is to hold this small blue crock and follow it proudly, just as I am also the most indispensable chef at the wedding reception.
Maybe it was at that time that I planted my childhood dream of becoming a chef. Fourth, Xinjin leeks are all over the world, and the color is more than three feet like goose yellow. The meat in the east gate is unique, and the fat is not reduced.
-Lu You 5. Looking closely, the white and tender jiaozi is full of moisture. Well, they look delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched.
You can clearly see the pure soup inside through the skin. As soon as I got off the bus, I got into the crowd.
A thick sweet smell came to my face, and suddenly, I was going to fall down. Looking intently, it turned out to be white cotton candy.
Ah, I really want to have a taste! Teacher Zhuge seemed to have guessed my mind and bought me one at once. I couldn't wait to say thank you, so I bit it.
"Well, it tastes really good!" Seven, the red hump is taken from the jade broiler, and the fragrant fish is ordered with a crystal tray; Although their unicorn horn food sticks are lazily lifted, exquisite phoenix meat cleavers are rarely used; The eunuch flew away, afraid to raise the dust, and the cook came to the sea, enjoying delicacies. The chicken soup cooked by my mother is white, delicious, salty and delicious.
Every time my mother cooks chicken soup, I take a small spoon to drink, take a sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it and swallow it. Just then, Teacher Li asked me what kind of meat I wanted, and I said camel meat without hesitation.
So the teacher ordered me eight strings. Looking at that bunch of camel meat roasted by red fire, it sounded straight and smelled delicious, and my saliva couldn't help flowing for three thousands of feet.
One minute, two minutes, three minutes ... When the meat was finally cooked, the teacher handed it to me. I don't care. I bite when I open my mouth.
"Hey, it's hot!" I didn't care whether it was hot or not, so I sighed and continued to eat. One string, two strings, three strings ... I didn't taste it until the fifth string: so sour! 10. Every city has different street views, different foods and different cultural customs, but without you, everything seems to be the same.
Eleven, fresh crucian carp eat silk, celery, green soup; Shu wine is invincible and river fish is beautiful. -Du Fu XII. You always see the goddess holding a delicious selfie, but she is never fat.
In fact, she took a bite of everything and put down her chopsticks. Thirteen, cookies are like chewing the moon, crisp and glutinous.
-Su Shi XIV. Then eating noodles is also very particular. Handmade noodles are usually served in soup and noodle bowls respectively. When eating noodles, put the noodles in the soup bowl with chopsticks before eating. This kind of noodles is thin and long, soft and tough, clear and spicy, spicy and fragrant. As someone once commented: "A bowl of Qingyang minced meat noodles is better than a living fairy when eaten in the mouth".
Nowadays, Qingyang noodles with minced meat have become fashionable pasta for breakfast in urban and rural restaurants, which is an indispensable delicacy in people's lives. Fifteen, steamed dumplings are not only beautiful, but also delicious.
As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." number
4. Stewed ribs soup is getting more and more delicious. Adding a spoonful of vinegar when cooking bone soup can dissolve phosphorus and calcium in bones and preserve vitamins in the soup.
Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste. And it's best to cook in cold water.
If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself. If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired.
You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy. In the process of cooking soup, we should pay attention to skim the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup boil only. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid. It is often said that when you are in poor health, you should drink more soup to make up. Now as long as they have time and mood on weekdays, they can make soup at home. It seems that making soup is also a fashion. Today, we will learn how to make a good soup.
Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat. Every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly.
Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health.
The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough.
You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours. The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced.
When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire.
Also note that the water should be added at one time, supplemented halfway, and the soup should be drained. What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup.
If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours. Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup.
Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but people with superficial gastritis should drink it after meals to avoid aggravating symptoms and teach you to cook soup. Many people like to make soup at home, but it is often irrelevant. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Soup becomes clear: if the soup becomes clear and not turbid, it must be simmered gently to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.
Thickening of soup: in the absence of fresh soup, it is necessary to thicken the soup. First put a thin layer of thickener in the soup to increase the thickness of the soup; The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup will thicken.
Soup becomes weak: as long as flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak; You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted. Soup gets cold: Some raw materials with too much oil make the soup very greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy.
Soup becomes beautiful: cut 50 to100g of slightly fat pork into slices or dices, and then heat the wok. Immediately after the pork is heated, pour the boiling water into the pot. The pot will explode and turn up a large splash. After a while, a pot of milky white "soup" came out.
Then add vegetables and seasonings according to your own preferences. Material selection of primary school soup: It is best to choose ginseng, angelica, medlar, astragalus, yam, lily and lotus seeds that are recognized by the people without any side effects.
In addition, you can choose a mild soup according to your physical condition. If the body is hot, you can choose mung beans, kelp, melon, lotus seeds and so on.