Not to mention Baoyu's dream of sleepwalking in an empty environment, let's start with the eighth book "Exploring Baochai and Daiyu Half Sour".
There is a book in A Dream of Red Mansions that says, "Baoyu praised his sister-in-law for his goose's feet and duck letters in that room the day before yesterday. Aunt Xue listened, and quickly took a few of her own bad ones to give him a taste. " Duck letter with bad goose web is a traditional dish in Yangzhou. Bad, originally meaning wine, is suitable for foods containing wine or distiller's grains, such as bad fish (fish soaked in distiller's grains and cooked again after pickling); Another example is bad pickling (bad soaking, bad pickling. Preserve food with wine or distiller's grains and salt and other condiments. When eating these two dishes, I suggest you open your mind, don't use tableware, just fix it by hand, it has a lot of fun. After eating the bad duck letter from Ningbo restaurant, it is delicious and unforgettable. Pull two thin bones connected with the base of the tongue, put the duck tongue in your mouth, suck the meat and eat it with the small brittle bones on the bones, which is exquisite and unforgettable.
Duck's paw is another feeling. Anyone who has cooked duck feet knows that duck feet contain more gum than chicken feet, and the juice of duck feet is sticky. It really contains duck feet. You need to add your fingers. Moreover, these two things are very beautiful appetizers, so it is no wonder that Brother Bao has repeatedly said that wine is as good as you need. Don't be greedy, hehe, it doesn't matter if you are greedy. Just use Aunt Xue's sour bamboo shoots and chicken skin soup to solve it. The Dai people have a dish called boiled chicken with sour bamboo shoots. Its practice: bleach the sour bamboo shoots with water to make them sour, then put them in the pot to cook them thoroughly, then put the prepared chicken in the pot to cook them together, and then cook them until the chicken is cooked thoroughly. Then stir-fry the spices such as pepper, onion and ginger in the pot, then pour the sour bamboo shoot chicken soup into the pot and return to the pot, and serve. It is sour and refreshing, unique in taste and appetizing. I have no intention of studying Aunt Xue's chicken soup practice, but I just want to come to the same place and take its sour and spicy meaning to relieve the hangover.
The eleventh time, the old lady who was moved by Ke Qing MM rewarded the yam cake with jujube paste, which has the effect of strengthening the spleen, moistening the skin and nourishing the stomach. Anyone who is yellow, emaciated, tired and lazy due to weak temper and impaired health can eat it regularly. The making method of this cake is as follows: 200g of yam (fresh), 50g of lentils (fresh), 3g of shredded dried tangerine peel and 50g of red jujube meat. Peel the yam and cut it into thin slices, then cut the jujube meat into internal organs, mix it evenly, steam it and eat it as breakfast, 50 _100g each time. Because yam is sweet and flat in nature, it tonifies the spleen and stomach, lentils are sweet and slightly warm in nature, and tangerine peel is bitter and warm in nature, regulating qi and strengthening the spleen, and jujube meat is sweet and flat in nature, strengthening the spleen and tonifying the middle. Four kinds of cakes are suitable for chronic enteritis with weak spleen and stomach.
It's interesting to talk about the sugar steamed crisp cheese sent by the 19 th Queen. Compendium of Materia Medica explains: "When making cheese, the final condensation is crisp, and the oily one is hard, which is rare and extremely sweet." Buddhists have a saying, "Enlighten the mind", which means to instill wisdom in people and make them fully realize it. This is oil condensed on crispy cheese. I once drank butter tea in Qinghai, just so-so.
In the 26th time, Lin MM made Baoyu angry because of a banquet, so that the next time she was broken down into "burying a fragrant burial, flying swallows and crying, dying for red", and the quarrel could be described as "shocking birds and falling flowers". Let's take a look at what this banquet is about-Xue Pan said, "If it weren't for me, I wouldn't dare to disturb it, because the third day of May is my birthday tomorrow, but the antique dealer Cheng Rixing doesn't know where he found such a thick and crisp fresh lotus root, such a big watermelon, such a long fresh sturgeon and such a big Siamese pig, which is a tribute from Siam."
The sturgeon (Scaphirhynchus) is distributed in the temperate waters of the northern hemisphere, and there are about 20 species in the world, belonging to the genus Acipenser. Most kinds of sturgeon live in the ocean and may swim back to the river to lay eggs every few years in spring or summer. Some species inhabit fresh water. The meat, eggs and swim bladder of sturgeon are of high value. Fresh bacon and bacon are very popular. Fish eggs can be used to make caviar, and swim bladder can be used to make industrial gelatin. I ate caviar in France, but I don't know if it is sturgeon.
Siamese pig: Thai pig. Friends who often eat Thai food must know that Thai charcoal roast pork neck is roasted on a charcoal stove and cooked in 7 minutes. The method of charcoal burning is ingenious, which can make the neck meat more fragrant, tender and juicy, and keep the original taste. It's a bit like barbecued pork, but it's not as heavy as barbecued pork, and the meat is tender than barbecued pork. The pig's neck is a place where there is less meat on the pig. Usually there is more "exercise" in this part, so it is mainly lean meat. The pork neck meat has been marinated with spices and the taste has entered the meat. Sweet and chewy is the characteristic of this dish. Of course, Bao GG ate bacon. I wonder if it's so delicious.
29 times in Lilin, MM drank Xiangzi soup for relieving summer heat, which is a good product for relieving summer heat: one catty of Xiangzi, half a catty of Magnolia officinalis (baked with ginger juice) and half a catty of white lentils (slightly fried) were used and archived. Five yuan each time, add two bowls of water and half a bowl of wine, fry into a bowl, and take it after the water is cold. Even entering the second service is very effective. This recipe is called "Xiangxiang Drink". The lentils in the recipe can be replaced by Rhizoma Coptidis (fried with ginger juice). It can be used for treating summer injury (wet lying down due to summer monsoon, or common cold, headache, fever, muscle twitching, retching, chills in limbs, etc. ). The function of Elsholtzia is sweating, relieving exterior syndrome, diuresis and detumescence. If you are hot, thirsty and sweating after an injury in summer, you should not use this product.
Chapter 37 "Painting Chrysanthemums at Night in Begonia Club Garden in Autumn Frost Zhai" and Chapter 38 "Lin Xiaoxiang's Poem of Winning Chrysanthemums and Wu's Poem of Ridiculing Crabs" are my two favorite chapters. There was not only appreciation of American literature, but also a crab feast-Xifeng said, "The Lotus Champs have been laid, and the two osmanthus trees under the hillside are blooming well, and the water in the river is blue. Look at this environment. Let's talk about crabs first-Zhou Rui said, "I saw crabs early in the morning, so I have to weigh two or three pounds a catty." "I think there are seventy or eighty pounds in these three baskets." Grandma Liu, who ate it, kept chanting Buddha: "This crab is worth five cents a catty this year. Five dollars for ten catties, five five two five five, three five one five, plus the table, there are more than twenty taels of silver. Amitabha! The money for this meal is enough for us bankers to spend a year. " Drink soju soaked in acacia flowers, and wash your hands with mung beans smoked by Ye Er chrysanthemum. Sweet-scented osmanthus is faint, the sky is clear and the poetry club sings again. What a luxury. There are many ways to eat crabs, such as fried hairy crabs, fried crab slices, fried crab balls, roasted crab meat, noodles and crabs. The most authentic ones are steamed and boiled whole crabs. It can be said that there are wonderful ways to eat crabs everywhere, so I won't teach you to swim. Only the Compendium of Materia Medica says: "Crabs should not eat persimmons and Schizonepeta, which will cause cholera and stir up the wind." Pregnant women also avoid eating crabs. "Don't record": "Crab claws dominate abortion". If the crab is poisoned, lotus root juice can detoxify. It is said that Song Xiaozong was poisoned by crabs, that is, fresh lotus roots were mashed into juice and then marinated with hot wine. Crabs should not be eaten with tea: avoid drinking tea when eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
Then Grandma Liu entered the Grand View Garden, and Feng carried an eggplant on her back: "The fresh eggplant is peeled, as long as it is clean, cut into broken nails, fried with chicken oil, then cut into nails with chicken breast, fragrant mushrooms, new bamboo shoots, mushrooms, spiced dried fruits and various dried fruits, stewed with chicken soup, collected sesame oil, mixed with bad oil, and filled." After listening to this, Granny Liu recited the Buddha and said that she wanted a dozen chickens to accompany her. I don't think there are a dozen chickens. I think it's because grandma drinks Dora.
Owls and owls generally refer to pickled food. Deng Yunxiang's "Trial Release of Eggplant Sauce" has such a description: The "Eggplant Sauce" in A Dream of Red Mansions, named after "Eggplant", seems to have the following characteristics: First, it is an old vegetable, that is, eggplant products that have been preserved for a while, rather than fresh and fried now. The second kind is dried vegetables and preserved vegetables, which are dry, without soup, brine and vegetable juice. The third kind is salty, chewy and has the special flavor of various "owls". Otherwise, why should we name it "owls"? The fourth is to get used to eating cold food, neither hot food like cooking nor cold meat cooked at any time. It takes a long time to taste delicious food, such as deterioration, drunkenness, pickling and so on. The most common is salted duck eggs, which can't be salted today and eaten tomorrow. Fifth, this dish can be drunk, but it is more suitable for porridge and porridge. For example, common meat floss, salted duck eggs, fried shredded pork with mustard tuber, fried shredded pork with bergamot and so on.
There is also a detailed discussion in the article, and interested friends can search this article again.
It is said that in the 49th "Glass World, Snow, Red Plum, Pink and Sweet Baby", the old lady steamed mutton with milk before roasting venison. Grandmother Jia said, "This is our medicine for the elderly. It's a pity that you children can't eat it ... "When I read it, I want to know why children can't eat it. I think this is superstition. I checked the book and know that this dish can greatly replenish vitality and is suitable for the elderly. The finished dish tastes salty, fresh and mellow, and its color is milky white. The method of steaming sheep is recorded in Qi Yao Min Shu. The methods of eating and steaming sheep are recorded in Redmi, the Poet of the Qing Dynasty.
Production method:
1. Tear off the coat of the sheep fetus before the sun, release amniotic fluid, wash the sheep fetus with clear water, cut open the belly of the sheep with a knife, take out the internal organs, remove the milk hair from the sheep fetus, put it in a basin and brew it with cold tap water for 2 hours, pull out the blood and remove the mucus.
2. Put a pot on the fire, put boiling water on it, soak the mutton fetus until the skin of the mutton fetus stretches, then rinse it with cold boiling water, drain the water, and wipe it evenly with salt, Moutai and pepper for later use. Remove the pedicel of tremella, take it off and wash it for later use.
3. Use a purple casserole, add chicken soup, fresh milk, salt, chicken essence, onion ginger, tremella and lamb fetus, seal the casserole with cotton paper, steam it in a cage, and take off onion ginger when serving.
Baoyu's pheasant claw horseshoe crab looks good, but now the pheasant is listed as a national second-class wild protected animal, so let's start from ourselves and stop eating it.
As for the main course, hey hey, venison-this is a good thing, nourishing the five internal organs and regulating blood vessels. Treat fatigue and emaciation, postpartum without milk. Deer are herbivores, and their meat contains crude protein and crude fat. "Lu Chunqiu? 6? 1 Benwei said that "herbivores stink", so Xiangyun said, "We stink now. "After the seasoning is cooked, the fishy smell can basically be removed. The practice is to barbecue raw meat directly on the fire. Its tools are "iron furnace, iron fork and wire shovel". In the Ming dynasty, this method was called roast deer. " Song's health department? 6? 1 animal system? 6? 1 roast deer: "Use a meat pie (that is, a batch) with a length of two or three inches (large meat slices), marinate it with ground pepper, pepper, dill and salt, put it on an iron bed and stir-fry it with fire (no fireworks), then simmer the juice and stir-fry it until the fragrance is thorough."
Of course, venison can also be made into dry fried venison: fresh venison is cut into square-inch thin slices and then stewed in soup made of various condiments for 5 hours. Paste it when frying, and be careful that the oil temperature is not too high. When fried until golden brown, take it out and put it on a plate. This dish is tender and nutritious.
Rape venison: main ingredient: 4 taels of venison, auxiliary material: 5 rape seeds, and seasoning: oil, salt, sauce, vinegar, monosodium glutamate, onion, ginger and garlic. When making, the venison is first simmered in the old soup, then cut into small pieces, and the old leaves of rape are removed, leaving oil to keep green. When cooking, put rape into a frying spoon with high fire, then add venison and seasoning. After taking out the spoon, pour in different juices according to the taste needs of the guests. This dish is a mixture of meat and vegetables, and the fragrant venison pieces are treasured in green rape flowers. Some people say: "Crispy whistle venison is bitter, red camel and rape are fragrant".
It's so delicious, why not let Yun MM "yet I feel the harmonious heart-beat of the Sacred Unicorn" and "look like a jade hall with moonlight shining"!
The side dishes mentioned in Sixty-one are also quite interesting. I remember when I was a child, my mother used to make it for me. I can't eat enough with sesame oil. The eggs stewed by my mother are very tender. It is said that the water quantity is strictly controlled, but I am ashamed. So far, I don't know what to do and how much water to put. Only when I caught a cold, my mother asked what to eat: the first thing that came to mind was stewed eggs.
Gluten is a very strange thing: add a proper amount of water to wheat flour, and then knead the flour by hand or machinery to get a sticky dough. After standing, when the dough is washed in water, the starch and bran gradually leave, and the dough is suspended in water, leaving only a sticky, malleable and rubbery substance, which is called wet gluten. Wet gluten is baked to remove some water and become dry gluten. Cold noodles in northwest China always put wet gluten, which tastes very delicate. I like some dry gluten when I rinse the pot. Wuxi oil gluten is very famous. Restaurants use it as an ingredient to turn over all kinds of dishes, and it is often used to accompany meals, cook and make soup. There is another folk custom in Wuxi. Every family reunion on holidays, a bowl of meat-stuffed oil gluten is indispensable on the dining table to show reunion and increase the happy atmosphere.
Fried Lycium barbarum bud with oil and salt: Lycium barbarum bud contains a variety of amino acids and trace elements, especially selenium and total flavonoids, which has a good health care effect on human body. The tender buds of Lycium barbarum L. are rich in nutrition and have the effects of invigorating qi, strengthening body and improving eyesight. Since ancient times, they have been a precious medicinal material and a precious seasonal vegetable. There is a famous dish "Shanjia Sancui" in Shanjia Qinggong, which is made of medlar buds, bamboo shoots and small mushrooms.
Fried radish with soy sauce: forgive my short-sightedness, but is this kimchi like Xiaoshan dried radish?
62 times, Li Fangguan privately asked for a box of dishes: "There is a bowl of shrimp ball chicken skin soup, a bowl of steamed duck with wine, a dish of rouge goose breast, a dish of four cream puffs, and a bowl of steaming green fragrant rice and japonica rice." If you don't pay attention to the practice, this description alone is enough to seduce people.
Preparation method of shrimp ball chicken skin soup;
1. Wash shrimp meat, fresh shellfish and fat meat respectively, pat them into fine wool with the back of a knife, and stir them evenly for later use.
2. Wash the spinach with leaves only, put it in a coarse porcelain bowl, and pound out the vegetable juice with a wooden hammer for later use.
3. Put the shrimp paste into two bowls, add salt, Shaoxing wine, egg white, scallion oil, ginger juice, clear soup and egg white respectively, and stir in one direction. Add the vegetable juice into a bowl and mix thoroughly.
4. Put cold water into the pot, squeeze the shrimp paste in two bowls into shrimp balls and put them into the pot. When all the shrimp balls float on the water, put the pot on the fire and push the spoon mouth up parallel to the water until the shrimp balls are cooked and taken out.
5. Cook the chicken skin, cut off the elephant eye pieces and put them in the soup bowl. Take the clear soup out of the pot, adjust the taste, add shrimp balls and chicken skin and cook it a little, then put it in a bowl.
The practice of steaming ducks with wine;
A young duck, 1 00g fermented juice, 20g onion, some ginger slices,1tablespoon Shaoxing wine, proper amount of salt and monosodium glutamate. Clean the duck, chop off its paws, put it in a boiling water pot to remove blood, take it out, wash it with clear water, put it in a container, add a little water, Shaoxing wine, fermented wine juice, salt, onion and ginger slices, steam it in a steamer, take out the onion and ginger slices, and put the whole duck in a big bowl for later use. Immediately add a little monosodium glutamate to the appropriate amount of steamed duck soup and boil it, then pour it on the duck.
Rouge chicken breast: Zhang Ailing said that it must be a sauce duck and it is also red. In fact, I think more about the kind of barbecued pork red, which is carmine. I like barbecued fried rice. Sweet and fragrant!
In seventy-five episodes, there was a dish in memory of the old lady: water shield, also known as horseshoe grass. Water shield is still a kind of Chinese medicine with considerable medicinal value. In Compendium of Materia Medica, it has been said that water shield is mainly used to "quench thirst and heat arthralgia, make soup with crucian carp, relieve qi and stop vomiting", and it can also "treat heat jaundice, thicken the stomach and intestines, set the lower coke, drain water and relieve all kinds of toxins". Limulus means chopped pickles or pickles, and it also means "chopped". Lu You said in the poem "Dongting Spring" that there is a saying that "the world is meaningless, how can you change jade?" "Four Springs" is a soup made of China spring silk, and it is also a famous dish of the State of Wu.
Chicken bone marrow bamboo shoots: there is such a fish-flavored chicken bone marrow bamboo shoot.
Ingredients: chicken breast 400g, fat150g, winter bamboo shoots100g, Chinese cabbage 200g, green pepper 60g, water-soaked mushrooms 30g, egg white, 6 pickled peppers (chopped), chopped green onion, ginger rice, garlic rice, ginger onion water, refined salt and soy sauce.
Method:
1. Beat the chicken breast and fat meat on the vegetable pier with the back of a knife and add ginger and onion water to the bowl. Break up, add egg white, refined salt and water bean powder in turn, and stir evenly to form a chicken gizzard, then put it into a standard flower bag, squeeze it into a pot with a slightly lower boiling point for cooking, take it out and drain it; Shred winter bamboo shoots; Dice green peppers and mushrooms; Salt, pepper, sugar, vinegar, soy sauce, fresh soup and water bean powder are mixed to make juice.
2. Put a proper amount of refined oil into the pot and heat it to 40%, then pour in shredded chicken and oil it; Soak shredded winter bamboo shoots and shredded cabbage in a delicious boiling water pot, then put shredded winter bamboo shoots at the bottom, and the cabbage surrounds the plate.
3. Put a little oil in a clean pot. When the fire is heated to 40%, add pickled peppers and stir-fry until the oil turns red. Add ginger and garlic and stir-fry until fragrant. Add the oiled shredded chicken, green pepper and mushrooms and stir fry. Cook the right juice. When the juice is bright, sprinkle with chopped green onion. Take out the pot and put it on a plate of winter bamboo shoots.
Features: shredded chicken is fresh and tender like spinal cord, and ginger, onion and garlic are rich in flavor.
Precautions:
1. Chicken naan must be mashed carefully, and the mashing speed should not be too fast.
2. Whip the chicken gizzards clockwise.
3. Pay attention to the amount of sugar and vinegar, the proportion of ginger, onion and garlic, and the time of putting them in when adjusting the flavor of fish.