Under the repeated invitation of Premier Zhou, the female guest managed to scoop up some soup with a small spoon. Unexpectedly, she was immediately dumbfounded when she tasted it. When she wolfed it down, she did not forget to ask the Prime Minister: Why can boiled cabbage be so delicious? Boiled cabbage is a traditional Sichuan dish, which was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of Qing Palace. Later, Huang Jing brought this dish back to Sichuan, where it was widely circulated.
More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing Hotel to take charge of cooking, and brought back the cooking technology of "boiled cabbage" to Beijing Hotel, thus becoming a delicious dish at high-end banquets in Beijing Hotel. It is not easy to cook "boiled cabbage", and the key lies in hanging soup. The soup should be thick and clear, as clear as boiled water. At first glance, the finished dish looks like clear water soaked in several cabbage hearts, but a star of oil flowers is not seen, but it is fragrant and refreshing when eaten in the mouth. Don't think that "boiled water" is "boiled water". The "boiled water" here is the top-grade soup, which is hung with hens, ducks, ham, scallops and elbows, and it is delicious.
Just because it is hung well and the soup is clear as water, it is called such a humble name. Not calling it "soup cabbage" is also the opposite of what it means. People can't judge by their appearance, and dishes can't be judged by their words.
In the past, in Sichuan cuisine, it was the first-class soup with delicacies in price and taste. .
2. Poetry praising the teapot 1, teapot
Author/Shen Jirong Hyundai
Shaped like the welcoming pine in Huangshan Mountain.
Warmly welcome rare guests with open arms.
There is a green slug on the belly of a white pottery teapot.
Leap to the top of green cabbage
With the cursive script of "can clear the heart"
It only comes out on holidays.
Father brewed the prepared brick tea.
Set the tea bowl "Phoenix Three Nods"
"Don't point the spout at the guests."
Talking to me to remember.
Have a cup of tea and talk about ancient events in the Millennium.
Drink and continue thinking about the next year's harvest
Tea is so light that it has no taste.
Cabbage and Guo Guo are still busy.
Decades later, things have changed.
Turn out the teapot occasionally
Make tea and miss your old friends to clear your heart.
The spout is jammed.
I cann't pour water
It, accustomed to the old cheap brick tea.
Putting a handful of Dongting Biluochun is annoying.
2. Old teapot
Author: Tian Bin Hyundai
The old teapot is still there.
Mother's rough hands
A polished old teapot.
still there/be still
An old teapot on the table in the hall.
It used to be full of motherly love.
I came home from school.
Always holding a teapot.
Drink enough
Now mother is gone.
The old teapot over there.
Like a mute who doesn't talk
Keep the old house empty
Every time I come home, I see the old teapot.
There is always an indelible sadness.
linger in one's mind
3. Teapot
Author: Longchi Modern
Don't think that put it on fire to suffer.
You can jaw.
A lot of words
Jiaozi rolled in his stomach.
Say or not say
Anyway, it's all disdain
The flames are blazing.
Blow a whistle easily
A string of bubbles
Blow out like a fart
Quan ti song tai
Water is a liquid.
Just like language and thought.
Keep your mouth shut
It doesn't hinder communication.
That moisture
Not necessarily in a cup.
Or drink into the stomach.
4. Teapot
Author: Mao Hong Modern
All afternoon, I faced the teapot.
Silence is like a piece of tea in water.
And the original soup with redness.
Once upon a time, in an ancient river.
Courtyard people, teapot costumes.
Too much breath, from the Qingming Festival
Cheongsam, oil-paper umbrella; From under the ancient bridge
Small boats keep flowing.
Too much inspiration, too much poetry.
Until, I went back
The heart of a teapot is always like a whirlpool.
On the undulating water, ups and downs
In the shadow of the teapot, I walked by.
Landscape, also gradually.
Resurrection, living smartly and happily.
5. Teapot
Author: Zhou Lianjin Modern
Today, you put boiling water into the teapot.
Tomorrow will be a day like tea.
You put the sun in the teapot during the day,
At night, I pour out a little dreamland.
In spring, you put your dream tea into the teapot.
You can pour out your ideal harvest in autumn,
In winter, you will slowly taste the harvest poured into the teacup.
Put my thoughts in the teapot,
Will pour out a circle of homesickness ripples wandering in the cup,
Homesickness is in the slow taste of your sip.
You put honesty and tolerance into the teapot,
You will pour out a harmonious society.
You put nature in a teapot,
You will pour out a colorful and colorful life.
Life, big, big,
Small, but also very small,
Actually, it's just a teapot.
There is daily boiled water,
You put your colorful tea leaves into the teapot,
You will pour out a rich life.
A teapot cooks life,
Everyone was drunk,
It's just that I'm alone in it.
-tea is drunk!
3. Why is one of the most delicious dishes in Sichuan cuisine called "boiled cabbage"? The most delicious soup in Sichuan cuisine is "boiled cabbage", which belongs to the salty and savory type and belongs to the high-grade dish. It is usually served at high-grade banquets.
The main ingredient of boiled cabbage is Huangyangbai or other cabbages. The cooking procedure is as follows: firstly, the Huangyangbai is shaped, washed, boiled in boiling water until it is cut off and fished out, then floated in cold boiling water until the cabbage is completely cold, and then put in a plate neatly along the strip, then add seasoning such as salt, pepper noodles, cooking wine, clear soup, etc., then steam it in a steamer, take it out, and use clear soup twice. The main point of cooking this dish is that there should be more water in the heart of the dish and more fire; Drift the cabbage until it is cold enough to keep the fresh color of the dish.
The reason why the dish is called boiled water is that the cabbage heart is soaked in boiled water, and the clear soup after cooking is really clear as water. But its characteristics are not only fresh and tender, but also delicious.
The key to cooking this dish is clear soup. Although its surface is as clear as boiling water, its taste is very delicious. Because this soup is not the ordinary soup in Sichuan cuisine, it is boiled with chicken breast and filtered out the residue and oil beads in the soup, which makes it white as water, and with spices such as pepper, it is very delicious.
4. The practice of boiled cabbage The food ingredients are Chinese cabbage 10 kg, old hen 2500 g, salt 15 g, monosodium glutamate 15 g, cooking wine 10 g, a little pepper, 50 g onion and 5 g ginger.
Method of making 1, boiling soup requires two pots and two fires. A pot of broth, the temperature under the pot is about 7,80 degrees; Put a net leak on a pot of broth and keep it warm with slow fire.
2. Select a small cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces, keep the roots unbroken, put them flat on the net, and repeatedly puncture the cabbage with a fine silver needle. 3. Pour the soup on the cabbage with a spoon. When the soup is almost finished, change the pot and continue until the outermost stalk is completely cooked and soft. You can put the cabbage in the serving container and then slowly pour in the fresh broth.
Strictly speaking, this dish should be called "clear soup cabbage" and named after "boiled water". First, it looks like clear soup, which is more of a gimmick. 1, said to be Chinese cabbage, in fact, only take the yellow tender heart in the middle of Chinese cabbage, and the cabbage heart when it is not ripe is the best.
2, the so-called "boiling water", is the old hen, old duck, Yunnan Xuanwei ham hooves, ribs, scallops and other fresh goods into the boiling water pot, in addition to clear blood water and impurities removed and then washed, put them together in the soup pot, add enough water, ginger, onions, after boiling, beat off the floating foam, add cooking wine, switch to a small fire to keep it slightly boiling, and slowly boil until the soup tastes delicious (at least 3. Beat the clean chicken breast into minced meat, stir the minced meat into soybean milk with cold fresh soup, and pour it into the boiled fresh soup. At this time, the fresh soup will have a wonderful landscape: the impurities in the soup are scrambling to adsorb on the minced meat and slowly form a ball, and the ball will be picked up in about 10 minutes and discarded.
Repeat this for 2-3 times until the soup is "clear" as clear as boiling water. 4, made of yellowish "boiled water", put the cabbage heart into boiling water to interrupt the growth, then rinse it with clear water, put it into a colander after removing the fishy smell of the vegetables, and pour it with "boiled water" from the top until the cabbage is cooked. The boiled water of the boiled cabbage is used for other purposes, and cannot be reused in boiled cabbage.
Place the scalded cabbage on the bottom of the soup basin and gently pour in "boiling water". .
5. Asking for Chinese food poems and allusions Chinese food has a long history, and many delicious flavors have been created by famous chefs in previous dynasties, which have been passed down to this day because they are deeply loved and respected by eaters.
According to historical legends, people have compiled many reasons and stories about the names of these dishes, thus spreading many Chinese food allusions of the moxibustion population. There are countless Chinese dishes, and there are many famous ones. Let's take a few examples to illustrate: Fairy Duck is a traditional famous dish in Confucius' House. It is said that it began in the period of Confucius' seventy-fourth generation Sun Fanpo. When Kong Fanpo was the magistrate of the same state in Shanxi, the chef in the house cooked the duck out of the bone, added seasoning into the bowl, and steamed it in a cage. The meat was crisp, fragrant and delicious. After Kong Fanpo tasted it, he felt that the cooking method of this dish was different.
Fotiaoqiang, a famous Fujian dish, has become the first traditional dish in Fujian cuisine. The Fotiaoqiang in Fujian cuisine is made of sea cucumber, abalone, scallop, shark's fin, chicken, pig's trotters, sheep's elbow, pigeon's egg and other 18 raw materials by stewing in a jar. It is characterized by fresh and mellow taste, soft texture, instant melting in the mouth and remarkable aftertaste after eating.
In the Qing Dynasty, Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the minister of political affairs. During the dinner, a dish was made of several kinds of seafood, chicken, duck, sheep elbow, hoof claw, pigeon egg and so on, which was very delicious. Zhou Lian ordered Zheng Chunfa, an official chef, to learn imitation. After Zheng went to the door for advice, he improved the craft and used more seafood to make the dish more delicious.
Later, Zheng Chunfa resigned from his official post and started Juchunyuan Restaurant, which was served at a gathering of scholars. At first, it was named Fushouquan, and when it was unsealed, the aroma took over the altar, and the diners cheered, and some people improvised poems. "The altar is full of meat dishes floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." Therefore, the dish was renamed Buddha jumping over the wall by public discussion.
It has been popular in and out of the province for more than a hundred years and enjoys a good reputation in Hong Kong and Macao. Mapo Tofu, a traditional Sichuan dish, was founded in the early years of Tongye in Qing Dynasty. At that time, there was a Chen Xingsheng restaurant in Wanfuqiao, a northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu.
She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu cooked by her is hemp, spicy, hot, tender and delicious, which is very popular. The more people eat it, the more addicted it becomes, and its reputation gradually spreads. Because there are several pockmarks on her face, it is called Mapo tofu.
Since then, it has become famous throughout the country. Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud.
According to legend, in the late Ming and early Qing dynasties, there was a chicken at the foot of Yushan Mountain in Changshu, but there was no cooking utensils and seasonings. After being slaughtered and dirty, it was smeared with fur and put into a firewood pile for roasting. After being cooked, the mud shell was knocked off, and the chicken feathers took off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a college student who lived in seclusion in Yushan, passed by, tried it and found it unique. When he returned home, he ordered his family to spice it up a little, which made it even more delicious.
Since then, it has become a famous dish and has been passed down to this day. Sichuan's famous Sichuan dish, also known as boiled pork, is said to be the main dish of Sichuan people in the first and fifteenth days of the first lunar month (to improve their lives).
At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking.
He changed the original cooked and fried pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because it is steamed early until it is ripe, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, with original flavor and bright red color.
Since then, the famous early steamed pork in Jincheng has spread. Bai cook the meat, a famous traditional dish in Beijing, was founded by Manchu in the late Ming Dynasty, with a history of about 300 years. It was introduced to the people from the palace after entering the customs in Qing Dynasty.
Beijing "Casserole House" restaurant is the most famous for making this dish. Legend has it that in the sixth year of Qingganlong (174 1), when the casserole house was first built, cook the meat, a large casserole with a diameter of 133 cm, only took one bite of pigs every day, mainly selling white meat. Because of the prosperous business, it was sold out before noon, took off its cover and closed down in the afternoon, so it gradually spread among the people.
Boiled cabbage is a traditional Sichuan dish. "Boiled cabbage" was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, in the imperial dining room of the Qing Palace.
Later, Huang Jing brought this dish back to Sichuan, where it was widely circulated. More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, transferred to Beijing Hotel to cook, and brought back the cooking technology of "boiled cabbage" to Beijing Hotel, thus becoming a delicious dish at high-end banquets in Beijing Hotel. It is not easy to cook "boiled cabbage", and the key lies in hanging soup. The soup should be thick and clear, as clear as boiled water. At first glance, the finished dish looks like clear water soaked in several cabbage hearts, and no oil flowers are seen, but when eaten in the mouth, it is fragrant and refreshing.
The old woman, the shopkeeper, caught the young chicken, killed it and cooked it now because there was no food for her. The chicken was seasoned with onion, ginger, garlic and spicy, stir-fried with sesame oil, and then braised with wine, vinegar and salt. It was red and shiny, fresh and tender.
The guests were full of praise and advertised the wonderful food everywhere. From then on, the store specializes in this dish, which has been famous for thousands of years and has become a famous dish in Hunan.
Delicious and unusual. According to the Biography of Hans Zhang in the Book of Jin, Hans Zhang was an official in Luoyang. "Since the autumn wind, he has been thinking about Wu Zhong's leeks, leeks and bass." He also said, "Life is expensive and suitable, so how can he be detained for thousands of miles, in order to be famous?" Then I drove home. "
Later generations called homesickness "the thought of perch", which shows the charm of water shield. Water shield, shredded chicken and ham are cooked together, green and fresh, clear and refreshing.
When you travel to the south of the Yangtze River, you will also taste the water shield soup. There is a saying that "Su Causeway is full of flowers and smoke, and it is sunny when it is harvested". Pei Gong Dog Meat Han Gaozu Liu Bang was a dog eater in Pei County, his hometown, hence the name.
Pickled dog meat and soft-shelled turtle with wine, onion, ginger and nitrate, stewed with wine, sugar, salt, soy sauce, star anise, pepper and water, the dog meat is crispy and fragrant, and the soft-shelled turtle is tender and delicious. This dish is still a famous dish in Xuzhou area.
Fat king fish with milk sauce, also known as Huai king fish and Hui king fish, is rare in China. It is produced in dozens of miles of waters around Xiashankou in Fengtai County, Anzheng, and is the top grade of fish. Liu An, the king of Huainan in the Western Han Dynasty, liked to eat fat king fish. Once, Minister Liu Yanzhong, because there were too many people and too few fish, the chef mixed other fish. Liu An caught him and was furious: "I can't live without fat king for a day." This shows the extent to which fat king fish is favored.
After that, this dish flowed into the people in Bengbu and Hefei, and was stewed with milk chicken soup, which became a must for Huizhou cuisine. According to the legend of Longjing shrimp, Longjing shrimp is related to Emperor Qianlong.
Once, Ganlong traveled to Hangzhou in the south of the Yangtze River. He dressed in casual clothes and traveled to the West Lake. When he came to Longjing Tea Village, it rained heavily, so he had to take refuge in a village girl's house nearby.
6. Poems related to nutrition Selected poems about nutrition and health 1) Breakfast revolution: breakfast is like aristocrats, lunch is like civilians, and dinner is like beggars; Eat well for breakfast, eat well for lunch and eat less for dinner! Eat healthy, eat long life, breakfast is the most important! 2) Breakfast revolution: the first stage: porridge with pickles, the second stage: milk with eggs, and the third stage: soy milk and fruit are indispensable, and milk and eggs are not less! 3) Eat early, with high quality, adequate nutrition and high energy; Eat at noon, talk about needs, should be light, avoid being full; Eat late, eat less, eat well and sleep well! 4) One satiety is enough, ten satiety hurts people, one meal hurts people, and ten meals eats soup, which is the source of disease. It is better to call your mouth poor than sick! 5) Eat less salt and be jealous, eat less muddy and vegetarian, eat less meat and eat more beans, drink more green tea and cola, eat more light and avoid greasy food! 6) Eat less meat and more beans, less meat and more vegetables, less wine and more tea, less salt and more vinegar. If you want to be happy, your food is always fresh, drink boiled water and eat hot dishes, and your gastrointestinal health will be less sick! 7) Salt and vinegar have good anti-virus and anti-inflammation, eggs have high intelligence and nutrition, tomatoes enrich blood and nourish the face, melons and beans reduce swelling and induce diuresis, grains and vegetables are treasures, and the four characteristics need to be coordinated; Less meat, more vegetarian, more spleen and stomach, less salt and more meals! 8) Brown sugar can replenish qi and remove blood stasis, black rice can resist cancer and strengthen the brain, sweet potato can strengthen the stomach and waist, water chestnut can be eaten for muscle and bone pain, chestnut can be eaten for muscle and bone strengthening, litchi has a high taste of enriching blood, persimmon can clear away heat and detoxify, hawthorn can dissipate blood stasis, pomegranate can be eaten for diarrhea and dysentery, and kiwi can be eaten for breast cancer! 9) Diarrhea and dysentery eat pomegranate, breast cancer eat kiwi fruit, clear the heart and soothe the nerves, lily is good, pear cures cough, everyone knows it, cooling blood and detoxifying it, and counting brown algae to fight cancer, eating cucumber for beauty and anti-aging, and watermelon for promoting fluid production and diuresis! 10) Dizziness, red eyes, chrysanthemum, intestinal wind, white dysentery, osmanthus, roses in roots, onions, sterilization to stop dysentery and cure meningitis, lotus root to nourish stomach and nourish yin, celery to reduce blood pressure, radish commonly known as ginseng, phlegm to cure asthma and flatulence! 1 1) Eating crows due to collapse should be kept in mind. Eating egg yolks should be supplemented with mutton flavor. Eating rabbit meat is slim, and eating more liver can improve eyesight. Fish and shrimp supplement milk is a good medicine. Eating Monopterus albus is weak and emaciated, and snails can improve eyesight and clear intestines! 12) grain meat milk sheep body treasure, eggs, fish and shrimp have high nutrition, peanuts can lower cholesterol, leeks can tonify kidney and waist, pepper can dispel cold and damp, honey can moisten lungs and prolong life, and onion and spicy ginger soup can cure colds! 13) Gastrodia elata cooked chicken can cure dizziness, celery can lower blood sugar and blood pressure, peanuts and vegetables can cure constipation, and if the blood lipid is higher than vinegar, vinegar eggs and mountain dregs can lower blood pressure! 14) Chinese cabbage and radish soup, which can reduce blood fat and protect health, often eat radish vegetables, and diseases are less harmful. Ginger can warm the stomach, fresh garlic can detoxify, onions can prevent diseases, peanuts can preserve health, and tofu with kelp is a longevity dish. 15) Obese patients eat winter melon, and they can eat vegetable bean dregs to lose weight. If the blood lipid is much higher than vinegar, dizziness, cooked chicken and gastrodia elata, lotus seeds and gorgons can cure frequent urination, but peanuts and vegetables can't cure it! Collection of famous poems and sayings about nutrition and health 1) Those who drink thick wine and fat meat, are ill when they are refreshing, eat less and eat more meals, and live longer, and gluttonous people dig graves for themselves with their own teeth! 2) Eating and chewing are not bad, and stomach diseases are easy to commit. If you want to be strong and chew your food into pulp, your health care lies in diligence, and porridge and rice don't hurt people! 3) Too much thirst, too little food, too much wine, and too much good food. The principle of eating is: it is better to put bad in the pot than to stuff it into your stomach! 4) If you talk less, you will feel less, and if you eat less, you will naturally sleep less. An empty stomach is the best condiment in the world. If you want to give up all diseases, you will often be hungry! 5) There is no need to seek peace of mind. If you are not satisfied, you will go to the sick side. Take a hundred steps after meals, eat less than three mouthfuls. The longer your belt is, the shorter your life will be. Dieting and eating will prolong your life! 6) Don't eat enough, don't jump when you are full, don't talk loudly, don't be annoyed with others, don't go to bed late, get up early, soak your feet in hot water and take a bath every day! 7) Eat soup first, slim and healthy. A bowl of soup before meals makes you angry with a good prescription. You can't stay away from mung bean soup for three days, and the brazier on your head is safe. You often drink mutton soup in winter, but you don't look for a prescription to strengthen yourself! 8) Good food is not full, delicious food is not excessive, diet is frugal, exercise is the key link, mood is broad, miscellaneous grains are eaten, brains are used frequently, and life is long! 9) If you drink chrysanthemum tea often, you can keep your eyes open. If you drink tea in snowy water, you can live more than 100 years. If you have a cup of tea after a meal, the doctor will crawl with hunger. If you drink tea often, you will have no sick teeth! 10) It's better to eat a mouthful of fresh peaches than a basket of rotten pears, and it's better to put them in a basket and spoil them than to stuff them in your stomach. Eating fresh food makes you healthy and looks good! 1 1) Fish boil over a thousand times, but when you eat your belly, it will stabilize yourself. Bad fish and rotten shrimp will kill your family. If you avoid eating raw fish in winter and dog meat in summer, you will eat a hundred tons of incense and eat a meal indiscriminately! 12) no partial eclipse, no overeating; Eat less meat and more vegetarian food; Drinking clean water and eating fresh vegetables will keep you healthy and less sick! 13) Hunger does not overeat, thirst does not binge drink, overeating hurts the stomach, binge drinking hurts the body, diet is moderate, and the stomach is comfortable! 14) Medicine can cure diseases, rice can nourish the body, simple tea and light rice can nourish people, and coarse grains and miscellaneous grains are nutritious, which not only protects the body but also saves money. Eat more whole grains and miscellaneous diseases! 15) Three meals a day, no bias, more vegetarian and less meat, reasonable collocation, seven or eight full, the most suitable, less wine to drink, no smoking, vegetables and fruits, careful cleaning, green food, beneficial to people! The famous poem about nutrition and health recommends 1) wolfing down, eating taboo, chewing slowly, easy to digest, getting sick from the mouth, not careless, hygienic diet, and must pay attention! 2) Don't eat too much, eat a sample for breakfast; Eat soup first, and you won't get hurt when you are old; Do not gamble, eat without anger; There is no harm in choosing words, and there is no disease in dieting! 3) Don't worry when drinking water, and don't get angry when eating; Don't dangle when you walk; Don't panic when eating; Don't go to the party to your heart's content, and ensure a balanced diet! 4) Eat less and taste more, and eat more. One more bite in the morning is a good medicine, and one more bite in the evening is a disease. Those who choose their words get nothing, and dieters get nothing! 5) Spring tea is bitter, summer tea is astringent, autumn is white, and it is best to drink; Don't overeat, don't overeat, always drink water, tea is precious, you will keep healthy when you are alive, and you will live a long life like spring! 6) Fruits and vegetables are a treasure, better than ganoderma lucidum, one fruit per meal, and the old man is a young man; One fruit a day keeps the doctor away, and three dates a day keep you young! 7) Modern scientific research has proved that eating apples has five health-care effects: preventing cardiovascular and cerebrovascular diseases, improving lung function, detoxifying the body, preventing cancer and preventing diabetes! Eating apples every day keeps the doctor away! 8) A handful of green vegetables, a handful of beans, a glass of milk and two or two meats, enough whole grains, and rice with bran to keep your health! 9) Give priority to delicacy, supplemented by coarseness, have coarse tea and rice, be impartial, be full at eight points, eat regularly, be impartial, eat less fatty meat and eat more fruits and vegetables.