Food in Dream of Red Mansions

"Dream of Red Mansions" is a classic in Chinese classical literature. It contains not only profound thoughts and emotions, but also rich descriptions of food. In the novel, the author Cao Xueqin describes many exquisite banquets and delicacies with delicate brushstrokes, such as "Crab Roe Lion Head", "Jade Tofu", "Mandarin Duck and Swallow Cakes", etc. These delicacies are not only plot embellishments in the novel, but also It is one of the essences of Chinese traditional food culture.

Characteristics of Honglou cuisine

Honglou cuisine is famous for its exquisite, exquisite and unique taste and flavor. Their production requires many delicate steps and materials. For example, making crab roe and lion head requires the use of fresh crab roe and pork. After careful processing and cooking, it can be made into a delicate, delicious and delicious delicacy. At the same time, Red Mansion cuisine pays attention to the coordination and unity of color, aroma, taste and shape, so that people will have an appetite when they see it and have an aftertaste when they taste it.

Preparation of Red Mansion delicacies

Now, let’s introduce some preparation methods of Red Mansion delicacies.

Crab Roe Lion Head

Ingredients: fresh crab roe, pork, shrimp, eggs, starch, salt, cooking wine, chicken essence, minced ginger, chopped green onion, clear soup.

Steps:

1. Chop the pork and shrimp into puree, add crab roe, eggs, starch, salt, cooking wine, chicken essence, minced ginger, and chopped green onion and mix evenly to make a lion head. .

2. Blanch the lion head in boiling water, take it out and set aside.

3. Heat the cold oil in the pan, add the onion and ginger and sauté until fragrant, pour in the clear soup, add salt, cooking wine, and chicken essence to taste.

4. Put the blanched lion head into the soup and cook.

Jade Tofu

Ingredients: tofu, spinach, shrimp, eggs, starch, salt, cooking wine, chicken essence, chopped green onion, clear soup.

Steps:

1. Cut the tofu into small pieces, blanch in boiling water, remove and set aside.

2. Blanch the spinach, take it out and soak it in ice water, take it out and drain it, and stir it into a puree.

3. Chop the shrimp into puree, add eggs, starch, salt, cooking wine, chicken essence, and chopped green onion and stir evenly.

4. Cut the tofu pieces into small pockets, fill them with shrimp paste and spinach paste respectively, and secure them with toothpicks.

5. Heat the cold oil in the pan, add the onion and ginger and sauté until fragrant, pour in the clear soup, add salt, cooking wine, and chicken essence to taste.

6. Put the tofu pockets into the soup and cook.