Chapter 8 Sour Bamboo Shoots and Chicken Skin Soup, Bijing Porridge, Goose Feet, Tofu Skin Buns, Maple Dew Tea

Chapter 11 Yam Cake with Jujube Paste

Chapter 16: Stewed Elbow with Ham

Chapter 19: Steamed Crispy Cheese with Sugar, Plum Blossom Pancakes

Chapter 29: Xianglei Drink, Summer-Relieving Soup

Chapter 35: Xiaohe Yeer Xiaolianpeng'er's soup (face seal), lotus leaf soup

Chapter 37: Red water chestnut chicken head, new chestnut cake steamed with sweet-scented osmanthus

Chapter 38: Mung bean noodles smoked with chrysanthemum leaves and osmanthus stamens, wine soaked with albizia flowers

Chapter 39: Water chestnut flour cake, chicken oil rolls

Chapter 41: Eggplant jellyfish, lotus root powder and osmanthus sugar cake, pine pulp goose oil rolls, crab dumplings, and various fried small-faced fruits. Tianan Tea, Laojun Mei

Chapter 43 Pheasant Soup

Chapter 45 Cleansing Powder Plum Slices Snowflake Sugar

Chapter 49 Beef Steamed Lamb, Pheasant Claws

Chapter 50: Smashed Quail

Chapter 52: Jianlian Red Date Soup, French Purple Ginger

Chapter 53 (First Day of the New Year) Tu Su Wine, Albizia Julibrissin Soup, Lucky Fruit, Ruyi Cake

Chapter 54 Duck Meat Porridge, Japonica Rice Porridge Boiled with Dates

Chapter 58 Ham and Bamboo Shoot Soup

Chapter 58 Chapter 60: Rose dew, poria frost

Chapter 61: Fried bean sprouts with oil and salt

Chapter 62: Huiquan wine, shrimp ball and chicken skin soup, steamed duck with fermented rice wine, pickled rouge goose breast , butter pine pulp rolls, green rice and japonica rice, daughter's tea

Chapter 75 pepper oil and bean paste, chicken marrow and bamboo shoots, red rice porridge

This is the most important thing , in addition, I have mentioned it in passing, I won’t talk about the last forty chapters, there are almost none

Pigeon eggs

Excerpt from the original text

Li Wan took a bowl and put it On Jia Mu's table. Sister Feng picked a bowl of pigeon eggs and placed them on Grandma Liu's table. When Jia Mu said "please", Grandma Liu stood up and said loudly: "Old Liu, Old Liu, he eats as much as a cow. He can eat an old sow without raising his head." (Chapter 40)

Critical analysis

Pigeon eggs were a royal food of the Qing Dynasty and can be found in old records of the Qing palace. There are many ways to make pigeon eggs. "Tong's Food Regulations" lists the method for making whole simmered pigeon eggs in Yangzhou: "Stew pigeon eggs: the method is the same as simmering chicken kidneys." - "Stewed chicken kidneys...also, the number of chicken kidneys" Ten pieces, cooked slightly, remove the membrane, and simmer with chicken soup and seasonings. Pigeon delicacies are popular in Yangzhou, and pigeon meat and eggs are commonly used in high-end banquets.

Preparation method

Boil the pigeon eggs slightly, peel them, and simmer them with chicken soup and seasonings to make them delicious.

Ham and Fresh Bamboo Shoot Soup

Excerpt from the original text

When Qingwen Sheyue opened it, there were only four side dishes. Qingwen smiled and said: "It's ready, but I haven't given you two light vegetables to eat. How long will this porridge and pickles be?" As she laid them out, she looked at the box again, but there was a bowl of ham and fresh bamboo shoot soup. She hurriedly put it away and put it away. In front of Baoyu. Baoyu took a sip on the table and said: "It's so hot!" (Chapter 58)

Textual analysis

Ham is ham, which is marinated and smoked with pig legs. become. "Eight Notes of Zunsheng" says: "For fire meat, kill the pigs in the pen, take only four pig legs, heat them with salt, one or two salt per kilogram of meat, rub it from the skin into the meat, make it soft Press the stone on the bamboo fence and place it in the vat. For twenty days, stack it up one by one with rice firewood, smoke it with straw for a day and a night, soak the place where the smoke is hanging for a day and night, and wash it. Hang it in front. "Ham and fresh bamboo shoots soup was a high-end food in the middle of the Qing Dynasty. "Tiao Ding Ji" said: "Serve...Winter Bamboo Shoots and Ham Soup." Eating ham and fresh bamboo shoots soup was a Jiangnan food custom in the Ming and Qing Dynasties. Ham and spring bamboo shoots are cooked together, and the taste is particularly good. People in Yangzhou call it "a sip of freshness", so Baoyu hurriedly picked it up and drank it, and his mouth was burned by the hot soup.

Preparation method

Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green vegetables, and cook the soup as usual.

Bad Goosefoot Duck Letter

Excerpt from the original text

Baoyu saw that he was wearing a bright red feather satin and a pair of jackets, so he asked: "Is it snowing? "The ladies underground said, "It's been snowing for a long time."...Aunt Xue has put some fine tea fruits here for them to have tea. Baoyu praised his sister-in-law's bad letter in the mansion the day before yesterday. After hearing this, Aunt Xue also hurriedly took some of her own bad food to taste with him. Baoyu laughed and said: "This is best if you drink wine." (Chapter 8)

Textual analysis

Dishes made with goose palms and goose palms are a food custom in the south of the Yangtze River for a long time. During the Five Dynasties, the monk Qianguang said: "May the goose bear four palms", saying that he was very fond of this food. Cao Yin, Xueqin's grandfather, also loved to eat this kind of food. There is a sentence in "After taking medicine to avoid eating, thank Fang Nan Dong for giving me two fried chickens, and I will have a trip to Jingjiang", "A hundred cravings are not as good as double-foot soup", which also means the same thing. It seems that this is also the food of the Cao family. The cooked goose palms are made from cooked palms. "Song's Health Ministry" says: "The cooked goose and chicken have the same palms, soles, wings, liver, and lungs, and belong to the same animal family. The whole goose is cut into four sections, and the grains are sealed. It's better to stay for a long time in the winter months." When Baoyu was eating goose palms, it had been snowing for half a day, so it was the right time to eat.

The bad duck believes the duck believes, that is, the duck tongue. Duck tongue is used as a dish, a food custom in Jiangnan.

Is bad duck tongue a famous dish in Yangzhou during the Qianlong period? "Tong's Food Rules" recommended by Tong Yue says: "Duck the duck tongue, and wear the duck tongue with the slices of winter bamboo shoots." This food is also practiced in Suzhou. Yuan Dong of the Qing Dynasty said in "Shu Yin Cong Shuo": "His banquets were infrequent, and he often went to Hufu (i.e. Huqiu) to arrange delicacies in the big ship. Needless to say, the Spring and Autumn Festival, the most popular banquets in the summer, the taste is not mountain delicacies. There is no need to use Haicuo. Chickens have skins, ducks have tongues..." There are still many famous duck tongue dishes in Yangzhou and Suzhou, such as Pipa duck tongue, braised duck tongue, gourd duck tongue, and bad duck. Tongue and so on.

Preparation method

Cook the goose feet and duck tongue, remove the bones, cook them again with chicken soup and salt, take them out and then eat them with fragrant fermentation juice or fermented fermentation oil.

Pheasant Soup

Excerpt from the original article

Mrs. Wang asked again: "Will you feel more peaceful now?" Jia Mu said: "It's a good day today. Yes. I tasted the pheasant soup you just brought, and it tasted good. I ate two more pieces of meat, and I felt very satisfied." (Chapter 43)

Textual Analysis< /p>

It is the soup made by simmering pheasant chicken. The meat is tender and delicious, so when Jia Mu tasted the soup, she thought it was "very tasty". After eating meat, "I feel very happy." The "Five Ways to Eat Pheasants" in Yuan Mei's "Suiyuan Food List" of the Qing Dynasty briefly introduces these two ways of eating: "Put the breast meat on the pheasant, soak it with clear sauce, wrap it in net oil and put it on the iron box and bake it. It can be made into square slices. You can also make rolls, this is the method. Slice and stir-fry with seasonings. Take the breast meat and simmer it whole. Oil and vinegar are mixed with celery coldly. Slicing the meat into hot pot and eating it immediately is also the same method. The disadvantage is that the meat will not taste good if it is tender. "< /p>

Preparation method

"Zaizi" refers to chickens. Cut into pieces, add oil, add rice wine, salt, onion and ginger, use good soup instead of water and simmer until it becomes very soft.

Ham stewed elbow

Excerpt from the original text

Jia Lian picked two plates of delicacies from the table and put them on the ladle to eat. Sister Feng said again: "Mom can't chew that, and it hurts his teeth." Yin Xiang Ping'er said: "When I got up early, I said that bowl of ham stewed elbow was very rotten. It was just for my mother to eat. Why didn't you take it? Go and ask them to come?" Then he said: "Mom, try the Huiquan wine your son brought." (Chapter 16)

Textual Analysis

Stewed elbow with ham, a famous dish in the Qing Dynasty, is still popular in Zhenjiang and Yangzhou today. It is euphemistically called "gold and silver hoof", also known as "simmered elbow". "Bei Yan Food List" says: "Simmered elbows: ham knee joints and fresh knee joints, three pairs of each are simmered at the same time, or roasted." "Gold and Silver Hooves: Stewed drunken hoof tips with ham." This is a The Huo Gong dish has a crispy texture and is suitable for the elderly, so Wang Xifeng used it to entertain Grandma Zhao.

Preparation method

Stew ham elbow (called "hooves" in the south) and fresh meat elbow, season with salt, add less wine and sugar, and stew until it becomes very tender

Excerpt from the original text

As he said that, Liu's fruit sent someone to deliver a box. Xiaoyan then uncovered it. Inside was a bowl of shrimp ball and chicken skin soup, another bowl of steamed duck with fermented wine, a plate of pickled rouge goose breast, and a plate of four creamy pine pulp rolls, as well as a large bowl of hot biying. Steamed green rice fragrant rice. (Chapter 62)

Critical Analysis

Jiuniang is the so-called wine lady in Jiangnan. "Tiao Ding Ji Bai Jiu Niang" says: "For a bucket of white glutinous rice, wash it with cold water in summer and soak it overnight. Take it out and steam it the next day. Do not pour it out. Pour cold water into the steamer until it is lukewarm and flatten it. Let the jar cool. Mash three grains of white wine into powder, spread it with rice, and mix one grain of crushed white wine into the hole. Cover the jar with baggage for three days. If there is wine in her nest, she will become a wine lady. "Steamed means that no other ingredients are added, no heavy condiments are used, and the main ingredients are steamed with slight seasoning. For all steamed dishes, special attention is paid to the freshness of the raw materials. Duck delicacies were a common dish in the Qianlong court, and there were many types, such as stir-fried chicken and white duck chowder, bird's nest duck with eight immortals, steamed duck paste and pork dish, steamed fat duck spinach with shredded pork, duck stewed in wine... and so on. "Lu's Spring and Autumn Festival? Xiaoxinglan? Original Flavor": "Three groups of insects live in water, and those that live in water are fishy." Duck meat has a slightly fishy smell, and steaming it with wine can relieve the fishy smell. Therefore, wine is often used to season duck dishes in Jiangnan.

Preparation method

Cut the duck meat into pieces, marinate it with fermented rice wine juice (called "glutinous rice wine" in the north) and fine salt for a while, put it in a soup bowl, and put an appropriate amount of green onions and ginger slices on top. , put into the pot and steam for four hours.

Bird's nest

Excerpt from the original article

Bird's nest has become a common delicacy in the imperial diet. Bird's nest is often used with chicken and duck. The most popular pairing is duck: Bird's Nest Qiuli Duck Hot Pot, bird's nest and apple stewed duck hot pot, bird's nest and winter bamboo shoots braised duck hot pot, bird's nest duck with green onion and pepper noodles, bird's nest duck Huizhou meat pan, bird's nest steamed duck with pine nuts, red and white duck bird's nest Bajixiang, bird's nest duck stewed with gluten, bird's nest vinegar Smoked duck, bird's nest and silk duck. In addition, there are many wild ducks, chickens, deer tails and bird's nest vegetables.

In "A Dream of Red Mansions", it is written in numerous chapters that the Jia family eats bird's nests. Chapter 14 describes Qin Keqing's losses. Chapter 45: Baochai took Daiyu's own bird's nest to persuade her to eat rock sugar because Daiyu had a cough. Bird's Nest Porridge, Chapter 87 Baoyu didn't eat dinner and stayed up all night because of mourning Qingwen. Xiren asked the kitchen to make bird's nest soup for Baoyu to eat. Yurui, a native of the Qing Dynasty, criticized "Dream of Red Mansions" for "writing food without leaving bird's nest everywhere, which is too tacky." "In fact, some people think it is an unrealistic exaggeration. In fact, they did not understand the real situation. The information was unknown to people who were not relatives of the emperor or favored by the palace at that time.

It’s no wonder that some contemporary old Hong Kong scholars who came from gentry families in other provinces don’t understand why many delicacies in “Dream of Red Mansions” contain bird’s nests.

Textual analysis

Bird's nest, also known as bird's nest, can be classified into different categories such as bird's nest, feathered bird's nest, and blood bird's nest. It is one of the delicacies as famous as shark's fin and bear's paw. It has always been favored by people. Regarded as the best food. Its main ingredients are various high-grade proteins, amino acids, nitrogen-containing substances, fibers, various substances, trace elements, multi-vitamins and unique epidermal growth factors that are necessary for the human body. It has a good nourishing and health-preserving effect. As a precious tonic, bird's nest is very beneficial to most people.

Hong Kong nutrition research found that bird's nest contains hormones and epidermal growth factors that promote cell division, which can promote cell regeneration, enhance the body's immunity, restore vitality, and increase the body's resistance to X-ray and other radiation damage. . The unique protein composition and large number of bioactive molecules in bird's nest help the growth and development of human tissues and recovery after illness. It can nourish yin, moisturize dryness, and nourish the skin. It can clear away heat from deficiency and cure deficiency. It is beneficial to diseases such as hemoptysis and hemoptysis, chronic cough and phlegm, and fever due to yin deficiency that cause body fluid loss. Bird's nest can activate human cells, accelerate metabolism, change the body's condition from the inside out, make people refreshed and delay aging.

Bird’s nest is very peaceful and easy to digest, suitable for both men and women, old and young. It is especially effective for the elderly, those with weak constitution, and beautiful ladies.

Applicable amount: 10-15 grams of dry product each time.

Preparation method

The best way to cook bird's nest is to simmer over low heat and water. Bird's nest must be eaten continuously to be effective. Because it is mild in nature and its effects penetrate slowly, you cannot expect magical results after taking it once or twice. About 20% of children develop allergies due to eating bird's nest, so children should eat with caution.

Stir-fried wolfberry sprouts with oil and salt

Excerpt from the original text

The Liu family hurriedly said: "...even Qian'er, the third girl and Miss Bao accidentally discussed that they wanted to eat it I came here to fry wolfberry sprouts with oil and salt, and now I sent a girl to give it to me with 500 yuan. I started laughing... (Chapter 61)

Critical Analysis

Lycium barbarum is the bud stem of wolfberry. It is a small deciduous shrub with short thorns, ovate leaves, and lavender flowers in spring and summer. The berries are oval and tender. The stems and leaves can be used as vegetables. "Rucaobian" says: "Goji Head: Yesterday, a Taoist priest bowed his head and said, "It is a beautiful flower that can last forever." The purple zhiyao grass is not expensive, but the wolfberry in the hill is full of qianqian. I pick the jade with flawless hands and wash it in the spring of the hanging waterfall. If I can chew it carefully and discern the deep taste, why do I want to seek immortality? The villagers call it beetroot. They pick the young heads in spring and summer, blanch them in soup, and mix them with salt and rice. "Eight Notes of Zunsheng" says: "Lycium barbarum head: The young leaves and shoots of wolfberry are eaten as above, and can be used to cook porridge." The only four seasons are winter food. "Wolfberry buds and wolfberry seeds were eaten by the concubines in the palace during the Qianlong period, and the girls in the Grand View Garden also ate them.

Preparation method

Pick the young leaves of wolfberry in spring, use oil Stir-fried with salt, it can nourish the kidneys, nourish yin, clear the liver and improve eyesight, reduce fever and detoxify.

Milk Poria Cream

Excerpt from the original text

He smiled again. : "...Only yesterday, an official from eastern Guangdong came to pay his respects and presented two small baskets of Poria Cream. ... This place has the most pines and cypresses that have existed for thousands of years, so I just took the semen of Poria cocos and mixed it with medicine. I don't know how to get this strange and handsome white frost. It is said that the first thing is to use human milk and drink it for an hour every day when you get up early. It is the most nourishing. The second thing is to use milk. If not, boil it with plain water. We thought it would be suitable for our nephew and daughter to eat. ..." (Chapter 60)

Textual analysis

Peel the skin of fresh Poria cocos, grind it into pulp, and dry it into white powder. It is named after its color is like white frost and its texture is fine. Poria cocos, known as Fuling in "Historical Records", is also called Songling and Futu. It belongs to the class Basidiomycetes and belongs to the family Polyporaceae. It is parasitic on the roots of Pinaceae plants such as red pine or masson pine. The one grown in Yunnan is the best and is named Yunling. "Compendium of Materia Medica" says: "If human milk is mixed with sun-dried milk, there will be a lot of milk powder, which is also great for nourishing yin. "So the brother and sister-in-law of the Liu family packed a packet of poria cream that her husband gave to her on duty and gave it to her timid and sick niece Liu Wuer.

Preparation method

Take ten pieces a day Take Poria Cream (a traditional Chinese medicine supplement produced in Guangdong) with milk, which can nourish and strengthen the body and make the skin radiant.

[Poria Cream] The ancients thought Poria cocos grew on the roots of old pine trees. It is a magical thing transformed from the essence of pine trees. It is called Poria Ling (Poria cocos), Poria Goddess or pine fat. Ge Hong of the Jin Dynasty said in his "The Legend of Immortals" that "the essence of old pine trees turns into Poria cocos". In fact, Poria cocos is a fungus that lives on pine roots. It grows 20 to 30 centimeters underground, and its sclerotia are spherical or irregular in shape, with varying sizes. , people have given corresponding names to each part of it: the brown outer layer covering the surface is called Poria cocos, the outer light red loose layer of the cross section is called Red Fuling, and the inner white and dense part is called Bai Fuling. There is a pine root running through the middle of the Poria cocos. The part close to the root is called the Poria Goddess, and the root in the middle is called the Poria Goddess Tree.

White Poria cocos can strengthen the spleen and is good for those who are chronically ill, have poor appetite, or have both. For patients with qi deficiency and spleen fatigue and diarrhea, it has the effect of strengthening the spleen and replenishing qi, and its medicinal properties are mild. To treat the above symptoms, it can be combined with ginseng, atractylodes, and licorice called Sijunzi Decoction. It mainly treats spleen and stomach qi deficiency and poor transportation and transformation, and has a stable effect. It is famous that many prescriptions for replenishing qi and strengthening the spleen in later generations are based on this prescription.

Red Poria cocos and Poria cocos peel can diuretic and reduce swelling, and can be used for symptoms such as edema, difficulty in urination, dizziness and palpitations. They are often combined with Atractylodes macrocephala, Polyporus cocos, Alisma, and Guizhi, called Wuling powder, and are used in traditional Chinese medicine to treat various edemas. Basic prescription. Fu Shen has the effect of supporting the spleen, nourishing the heart and calming the nerves. Patients who suffer from insomnia, dreaminess, restlessness, irritability, and forgetfulness due to overthinking and straining the heart and spleen can use Poria Shen, ginseng, Chinese angelica, longan meat, etc. Guipi decoction (pill) treatment. Poria Shenmu can relax the muscles and activate the collaterals.

In addition to its application in prescriptions, Poria has always been loved as a precious nourishing food. It is said that Cixi liked to eat a snack called Poria Cake in her later years. Chapter 60 of "A Dream of Red Mansions" also introduces in detail how to take Poria Cream (crushed white Poria Cream): use milk or boiling water to dissolve the Poria Cream and mix thoroughly, and eat a cup (cleaned) every morning. Content is about 20 grams), its nourishing effect is the best. Poria cocos contains a large amount of polysaccharides that are easily absorbed by the human body, which can enhance the body's immune function and is helpful for chronically ill, frail, and elderly people. Some of the ingredients, such as Poria cocos polysaccharide, have an inhibitory effect on cancer cells. Long-term use can promote the recovery of cancer patients after chemotherapy and surgery

Tofu skin buns

Original excerpt< /p>

Baoyu smiled and said, "Okay, it's too early." Yin asked Qingwen again, "I'm having breakfast in that mansion today. I have a plate of tofu skin buns. I think you love me." Eat, I told Grandma Zhen that I would save it for dinner and ask someone to bring it over. Can you eat it?" (Chapter 8)

Certificate Analysis

Tofu skin, also known as tofu clothes. Li Shizhen's "Compendium of Materia Medica" says: "The method of making tofu began with Liu An, King of Huainan in the Han Dynasty. Black beans, soybeans, white beans, mud beans, peas, mung beans, etc. can be made. Method of preparation: Soak in water, mash, and filter out the dregs , fry it, use salt marinade or vitriol juice, or physalis and vinegar to collect it, and put it into a vat and collect it with gypsum powder, which can be used to astringe the bitter, salty, sour, and pungent things. Ears. If the surface is condensed, peel it off and dry it, which is called tofu skin. "In the Qing Dynasty, there were several ways to make steamed buns with tofu skin. One was to wrap the stuffing in the tofu skin, fold it in four, and make a square bun. The egg white paste is used to seal it, and it is steamed in a basket; the first is to cut the tofu skin into small pieces, stuff it into a bag, close it with twine, steam it into shape, and then remove the twine. There are also chopped tofu, mixed with condiments as filling, wrapped in dough and steamed. Judging from the name "Tofu Skin Baozi", it seems to be the former rather than the latter. Tofu skin buns were also served as tributes in the Qing Dynasty. They are found in the Qing palace imperial meal archives

Quail

Excerpts from the original text

In Chapter 46 of "A Dream of Red Mansions", Wang Xifeng advised Mrs. They fried it." This is the origin of the red dish "fried quail." Because quail has nutritional value, it also plays an important role in the development of red vegetables.

Critical analysis

There are different methods of cooking, such as "fragrant quail", "crispy quail", "pressed quail", etc., each with its own merits. Foodies have different tastes. Some like it fried raw, while others like it cooked or cooked in other ways.

Preparation method

Ingredients: 10 live quails (about 100 grams). Ingredients: 200g lettuce, 50g sesame seeds, 4 eggs, 75g flour.

Seasoning: 3 grams of salt, 30 ml of Shaoxing rice wine, 15 grams of pepper, 150 grams of sesame oil, appropriate amounts of onion and ginger, a small plate of peppercorns and a small plate of tomato sauce. Preparation method: Slaughter the quail, remove the hair, remove the internal organs and wash it. Use a knife to pick out the quail breasts, remove the tendons, use the back of the knife to pat the loose pieces and cut them into pieces. Marinate them with salt, rice wine, pepper, green onions and ginger for 2 hours and set aside. Remove the yolks from the eggs and put the egg whites in a basin, use an egg beater to lift them up, add an appropriate amount of flour and mix evenly. Coat the quail breasts one by one with flour, then smear them in the whipped batter, add sesame seeds on one side of the batter, and deep-fry them in a hot sesame oil pan until crispy. Wash and disinfect the lettuce, spread it around the plate, put the fried quail in the middle, add salt and pepper and tomato sauce and serve.

Pheasant Melon Seeds

Excerpt from the original text

The Snow Queen is written in the 49th chapter of "A Dream of Red Mansions" "White Snow and Red Plums in the Glazed World, and the Baby with Pink and Pink Flowers Cuts the Fishy and Eats the Pork" Li Wan, Baoyu and others invited the newly arrived Xing Xiuyan, Xue Baoqin, Li Wen, Li Qi and others to gather at Lu Xueting to compose poems the next day. The next morning, Baoshan was impatient, so he only made a bowl of rice with tea, and hurriedly finished it with pheasant and melon seeds. Jia Mu said, "I know you are in love today, and you don't even want to eat."

Pheasant melon seeds are a side dish similar to stir-fried diced chicken. "Tiao Ding Ji" of the Qing Dynasty says: "Pheasant melon: Peel the bones and cut into cubes, stir-fry with pickled melon, winter bamboo shoots, melon kernels, diced ginger, vegetable oil, sweet sauce or add pepper." This shows that the dish "Pheasant and Melon Seeds" was already very common in the Qing Dynasty and became a home-cooked dish in Hou Mengong's mansion.

Critical analysis

Pheasant melon seeds are chickens, have a sour smell, are slightly cold, and are non-toxic. They have the function of nourishing the body and replenishing qi, and can regulate the five internal organs and asthma. Pheasant melon seeds are mainly pheasant, and are used with With pickled cucumbers and green and red peppers, it is rich in nutrients and delicious. The finished dish is golden in color and tastes fresh, fragrant, crisp and tender.

Preparation method

Main ingredients: 300 grams of clean pheasant meat.

Ingredients: 100 grams of pickled cucumber, 50 grams of green and red pepper, 1 egg, appropriate amounts of onion, ginger and garlic.

Seasoning: 15ml soy sauce, 25ml Shaoxing rice wine, 100g pepper oil, 15g scallion oil, 0.3g chicken essence, 1g salt, 100ml broth, 30ml water starch grams, peanut oil 100 grams.

Preparation method: Soak the pheasant meat in cold water for 1 hour, wash it, drain the water, slice it with a flower knife, cut it into 2 cm square cubes, put it in a bowl, add salt, rice wine, and egg white , water starch pickled flavor sizing set aside. Soak the pickled melon several times to remove the salty taste, cut it in half with a knife, remove the gourd and cut it into 2 cm square dices. Remove the stems and seeds from the green pepper, wash and cut into 2 cm cubes for later use. Put the pot on a high fire. After the pot is hot, pour in the peanut oil. Heat the oil until it is 40 to 50% hot. Add the diced pickles and green and red peppers until they are slightly smooth. Pour the oil into a colander. Put the pot on the fire, add a little scallion oil, stir-fry the ginger and garlic slices until fragrant, pour in the diced chicken and ingredients, and quickly cook a bowl of soy sauce, rice wine, salt, chicken essence, pepper, water starch and appropriate amount of clear soup. juice, turn it over twice and it is ready to serve. Chestnut-roasted pheasant has a sour smell, is slightly cold, is non-toxic, has the function of nourishing the body, replenishing qi, and is mainly used to treat asthma. Pheasant meat with chestnuts, mushrooms and winter bamboo shoots

Boiled together, it is even more delicious. It is one of the supplements for autumn and winter.

Dream of Red Mansions contains many references to dishes using pheasants as raw materials, such as "Pheasant Soup", "Fried Pheasant", "Pheasant Melon Seeds", etc. The 53rd episode of "Wu Jin Xiao Jin Rent" also listed "two hundred pairs of pheasants and rabbits each", and these game became treasures on the Jia family's dining table.

Chestnut-roasted pheasant

Critical analysis

It is a red dish made based on the raw materials provided in the novel. It is delicious in taste and golden in color. It is popular with the majority of people. Foodies welcome.

Main ingredients: 500 grams of pure pheasant meat, 250 grams of chestnuts, and 100 grams of fat meat.

Ingredients: 50 grams of shiitake mushrooms, 30 grams of winter bamboo shoots, appropriate amounts of onion and ginger.

Seasoning: 10 ml of soy sauce, 100 g of peanut oil, 3 g of salt, 30 ml of Shaoxing rice wine, 10 g of sugar, 0.3 g of chicken essence, 10 g of sesame oil, appropriate amounts of water starch and chicken broth.

Preparation method

Wash the pheasant meat, cut it into 5 cm pieces, roll it in boiling water to remove any blood foam. Cut the fat meat into gill slices, cut chestnuts with a cross knife, cook in a pot, take out the shell and remove the coat, fry briefly in oil and set aside. Cut the winter bamboo shoots into hob pieces, remove the stems from the mushrooms and cut them into two pieces for later use. Turn the pot over high heat, add a little peanut oil, and when the oil is hot, add the green onions and ginger and stir-fry. After the oil is fragrant, add the chicken pieces and Shaoxing rice wine and stir-fry, then add soy sauce, salt, sugar, chicken essence, and chicken stock and bring to a boil over high heat. Turn to simmer and simmer until five or six times mature. Add chestnuts, mushrooms and winter bamboo shoots and cook until crispy. Remove onions, ginger, and fat meat. Shake the spoon to collect the juice. When the juice thickens, place the chicken pieces on a plate. In the pot, add some water starch to the remaining juice in the pot, pour sesame oil and pour it over the chicken pieces.

Delicious eggplant flounder

Excerpt from the original text

From the 41st chapter of "A Dream of Red Mansions", Sister Feng, on the order of Jia Mu, brought some eggplant flounder to Liu Grandma ate it, and Grandma Liu ate it and said, "Don't coax me, the eggplant smells so bad, we don't have to grow food anymore, we only grow eggplants."

The recipe for this dish is in the book. After a more detailed introduction, Sister Feng explained to Grandma Liu: "Take off the skin of the eggplant you just picked, clean the meat, cut it into dices, fry it with chicken, and then use chicken breast meat and mushrooms. , new bamboo shoots, mushrooms, spiced dried bean curd, and various dried fruits, cut them into cubes, simmer them with chicken soup, collect the sesame oil, mix with the fermented oil, put it in a porcelain jar, seal it tightly, take it out when you want to eat, and use Stir-fried chicken and melon are ready."

Textual analysis

Eggplant is also known as raspberry, Kunlun melon, purple melon, etc. It belongs to the Solanaceae family and is an annual shrub-type herbaceous vegetable. Eggplant is sweet and cold in nature, non-toxic, and has the functions of dispersing blood, analgesic, astringent, hemostasis, diuresis, and detoxification. It contains a lot of vitamins. Eating more can increase the resistance of capillaries and prevent blood vessel rupture and bleeding. Eggplant can be cooked in a variety of dishes. "Eggplant" uses eggplant as the main ingredient and is paired with various dried fruits, which is extremely nutritious. The finished dish tastes salty and fresh, with a rich aroma, slightly sweet, and bright color.

"Eggplant" is the most detailed dish in "A Dream of Red Mansions". After eating it, Grandma Liu said: "Don't coax me, the eggplant smells like this!" This illustrates this This is an unusual dish that everyone has seen and tasted before. "鲞" refers to dried fish cut open and dried, such as "beef fish", "bamboo shoot fish", etc., which are all dried into flakes pickled in vinegar. "Eggplant" is a dried eggplant cut into slices and marinated in vinegar.

Preparation method

Ingredients: 500 grams of eggplant, 100 grams of turtle dove meat.

Ingredients: 5 grams of peach kernels, 5 grams of almonds, 5 grams of cashews, 5 grams of hazelnuts, 5 grams of pine nuts, 5 grams of terminalia nuts, 5 grams of peanut kernels, 5 grams of lotus seeds, 5 grams of chestnuts, spiced tofu 5 grams of dried mushrooms, 5 grams of fresh mushrooms, 5 grams of shiitake mushrooms, 16 grams of red and green peppers, and one egg.

Seasoning: 100g peanut oil, 30ml fermented rice wine, 15g chicken oil, 10ml soy sauce, 3g salt, 2g sugar, 25ml Shaoxing rice wine, 30g water starch, 03.3g chicken essence, clear soup 100 ml, appropriate amount of onion, ginger and garlic.

1. Peel and slice the eggplant, cut the eggplant slices into squares with a knife, and then cut them into even dices and set aside.

2. Wash the turtle dove meat with water, drain the water, pat it lightly with a knife to loosen it, cut it into small dices and set aside.

3. Peel various dried fruits and fry them until crispy. Cut shiitake mushrooms, fresh mushrooms, dried tofu, and red and green peppers into small dices and set aside.

4. Bring the pot to high heat, add chicken oil, fry the diced eggplant until golden brown and remove the oil. Leave a little base oil in the pot, add onion and ginger slices and stir-fry until fragrant. Add diced eggplant, fermented rice wine, soy sauce, salt, sugar, vinegar and clear soup. Simmer the diced eggplant until the flavor is absorbed. Add a little corn starch and serve with a ladle. In the basin.

5. Add peanut oil to another pot and heat until medium cooked. Add in diced turtle doves and break them up. Then add fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts, and remove the oil. Finally, leave a little base oil in the pot, stir-fry the green onion and ginger slices until they are fragrant, then pour in the divided main ingredients, and quickly cook a bowl of sauce made with salt, fermented rice wine, sugar, chicken essence, clear soup, and water starch. Stir a few times, scoop out and cover the eggplant dices and serve.

Made with melon kernels and pine pulp mooncakes

Excerpt from the original text

From the 76th chapter of "A Dream of Red Mansions": "Speaking, I will I ate a mooncake made with melon kernels and pine pulp, and ordered me to pour a large cup of hot wine and give it to the flute player, who ate it slowly and then played it carefully."

Textual research analysis

The so-called "internally made" refers to those made in the palace, which can be found in "Suiyuan Food List".

Preparation method

The specific production method is as follows: "Use Shandong flying noodles as the pastry as the skin, use pine nuts, walnut kernels, and melon seeds as the middle powder, add a little rock sugar and Lard is used as the filling. When you eat it, you don't feel it is very sweet, but the fragrant pine is soft and greasy, which is very unusual. "

Another example is "Yang Zhongcheng Western Cake", the method is as follows: "Use egg white and flying noodles to make the paste. Put water in a bowl, cut a handful of copper clips, and make a cake as big as a plate on the head. The upper and lower sides of the copper joint are less than one centimeter apart. Then bake the copper clips over a hot fire. Once you paste it, pinch it, and seal it, it will become a cake in an instant. White as snow, bright as tissue paper. Add a little rock sugar and pine nut crumbs."

Rock sugar bird's nest porridge

Original excerpt

From Chapter 40 of "A Dream of Red Mansions". The five chapters of Jinlanqi are divided into Jinlan language and the wind and rain poems are composed of wind and rain.

Textual analysis

The main ingredients of rock sugar bird's nest porridge are bird's nest and rice. Bird's nests are nests built by swiftlets and some other species of swallows in seaside caves using the gelatinous liquid they spit out. Bird's nest is mild in nature and sweet in taste, and enters the lung, stomach, and kidney meridians. It has the effects of nourishing yin, moistening dryness, replenishing qi and replenishing the heart. It can cure diseases such as deficiency and other diseases. It was listed as one of the eight treasures in ancient times and was a tribute from past dynasties. Because bird's nest has the functions of nourishing yin and moistening the lungs, clearing away heat and relieving cough, it is a high-grade nutritional supplement and precious medicinal material, and its price is expensive.

Preparation method

The main ingredients are 50 grams of bird's nest, 25 grams of rock sugar, and 150 grams of rice. Seasoning: a little salt.

1. Soak the bird's nest in cold water for two hours, take it out and put it on a white plate. Use tweezers to remove the bird's feathers and impurities. Rinse it several times with clean water. Be gentle when rinsing. , pay attention to maintain the shape, and then soak in cold water.

2. Pour out the water before use. Use 2 grams or 1.5 grams of salty salt and mix the bird's nest evenly depending on the age and tenderness of the bird's nest. Then soak it in boiling water to make the bird's nest swell; pour out half of the water. Then soak it in boiling water three or four times until the bird's nest has expanded to three times its original volume, feels soft and can be cut off. Rinse it with clean water and soak it in cold boiling water until it is ready for use.

3. Wash the rice, add an appropriate amount of water to boil, turn to low heat and simmer slowly. When it is cooked, add rock sugar. When the sugar melts, gently put the fermented bird's nest into the pot. Boil briefly and serve.

It is better to use cold water to soak the bird's nest, as the taste will be smooth and delicate. Although soaking the bird's nest in hot water will shorten the time, the taste will become thicker.

Note: When buying bird’s nests, you must choose carefully to avoid buying fake ones made from seaweed.

Bird's nest is mentioned several times in the book. Different people and different physiques have different ways of eating it. For example, Daiyu's body is weak and should not be supplemented, so Baochai taught her to eat bird's nest for clearing and nourishing purposes. Porridge; once it was written that Sister Feng had a miscarriage, and she used bird's nest porridge every day to nurse herself back to health. However, unlike what Daiyu ate, the bird's nest porridge that Sister Feng ate came with two plates of delicate side dishes, which shows that she was eating salty food; another time Qin Keqing fell ill , Youshi also fed her half a cup of bird's nest soup.

Cage Steamed Crab

Excerpt from the original text

From Chapter 38 of "Dream of Red Mansions" Lin Xiaoxiang won the first prize for the Chrysanthemum Poems, Xue Hengwu Satire and Crab Ode.

Textual analysis

Crab is also known as Wuchang Gongzi, Han Huang Bo, Guo Suo, Yong Jian, Zhi Huo, Peng Yue, etc. Because of their rampant behavior, they are also collectively known as crabs. Crabs are divided into two categories: seawater and freshwater. Steamed crabs use freshwater crabs, that is, river crabs. This crab can only be eaten alive. Its meat is delicious. When eating, the intestines, stomach, gills and navel of the crab need to be removed. Traditional Chinese medicine believes that crab has the functions of dispersing blood stasis, unblocking meridians, rejuvenating tendons and bones, and detoxifying lacquer. But crabs and persimmons cannot be eaten together because they can easily cause diarrhea. Crabs are cold in nature. When eating them, you need to dip them in ginger, vinegar or drink alcohol to warm the stomach and sterilize the cold.

Preparation method

Ingredients: river crab

Ingredients: fresh lotus leaves, horse lotus.

Seasoning: appropriate amounts of Zhenjiang balsamic vinegar and minced ginger.

1. Wash the crabs with clean water, and tie the legs of each crab with horsetails for later use.

2. Wash the fresh lotus leaves, place them in a bamboo cage, place the crab navel downwards on the lotus leaves, and steam them over high heat.

3. Wash, peel and cut the fresh ginger into fine pieces. Mix it with Zhenjiang vinegar and serve it in a small bowl with the crabs for dipping.

Cream pine pulp roll cake

Excerpt from the original text

From the 62nd chapter of "A Dream of Red Mansions" Han Xiangyun Drunk Sleeping Spoon Medicinal Yin Sleeping Fragrance Ling Qing Jie Pomegranate Skirt. .... As he said this, he saw the fruit from the Liu family sending someone to deliver a box. Xiaoyan then uncovered it. Inside was a bowl of shrimp ball and chicken skin soup, another bowl of steamed duck with fermented wine, a plate of pickled rouge goose breast, and a plate of four buttery pine pulp rolls, as well as a large bowl of hot Biyingying. Steamed green rice fragrant rice...

Critical analysis

"Song Rang" is the kernel of pine tree, which has a fragrant smell and has the function of moisturizing the intestines and laxative. It can prevent and treat habitual constipation in the elderly. The rolls baked with flour, pine nuts and butter are sweet, crispy and delicious. The rolls are fluffy and have distinct layers.

Chapter 41 of "Dream of Red Mansions" writes that Jia Mu thought the crab dumplings were too greasy, so she went to another food box and picked out a "steamed food" called "pine-stuffed goose oil rolls" and tasted it. After tasting it, he handed the remaining half to Yuhuan and ate it. The novel describes the use of goose oil, which is related to the fact that goose oil has the function of protecting the skin and making it soft, white and tender. The developers took into account today's eating habits and used butter instead of goose fat for baking.

Preparation method

Main ingredients: 500 grams of flour.

Ingredients: 100g sesame seeds, 100g butter, 200g pine nuts, 4 eggs.