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History of Cannabis Food
1. Does anyone know the historical origin of hemp food? There is also a legend about the origin of hemp food: in order to get on the bus lightly, Kublai Khan put his grandson Anan in Guyuan. A few years later, the war was over. Kublai Khan went to Guyuan to find Ananda. One day, he was passing a mountain when it suddenly rained heavily. He hurried to a cave to take shelter from the rain.

There is an old herdsman named Soriha in the house. At this moment, Kublai Khan was tired and hungry, and he was in pain. Soriha is so poor that he doesn't even have a chopping board. He must be a noble person when he sees that people who take shelter from the rain have extraordinary tolerance, kindness and affinity. He washed his hands and cooked quickly, and used his quick wits. He made dough from buckwheat flour, kneaded it into a square the size of a finger egg, and put it on the edge of a straw hat to form it. Soriha didn't know, when a sparrow flew into the hole from the outside to hide from the rain. When Soriha saw that this roll looked like a sparrow egg, he said it should be called "Ma Shizi". Kublai Khan nodded. Since then, the name of "Ma Shizi" has spread like wildfire.

2. The origin of hemp food is the pasta that Guanzhong people often eat. Roll it into a round piece with water, cut it into small squares, and roll it into a small roll with your thumb, which looks like an ear, so it is commonly known as "cat ear". In addition, the meat, tofu, red and white radish are diced and fried with soybeans, fungus, yellow flowers and chopped green onion. Boil the water, put sesame food into the pot, mix it with the fried vegetables and cook it. It is especially delicious when eaten with minced coriander, spicy oil, sauce and vinegar.

Eating hemp food is very common in Guanzhong, but few people know its origin. In the Yuan Dynasty, Hu Sihui wrote Diet Notes, which recorded hemp food. He said: "Baldness and numbness, one hand is unclear. Make it with noodles. After the mutton is fried, use the broth, stir-fry the onion, mix well, and add the garlic vinegar coriander powder. " The Complete Collection of Housekeeping Necessities compiled by Ming Dynasty also said: "Naked hemp food, also known as naked hemp food, such as * * * food, is mixed with water, soaked in cold water, rubbed into thin slices by hand, cooked in a pot, fished out the juice, fried and sour, and eaten at will."

According to the above literature, it shows that hemp food was popular in Yuan and Ming Dynasties and was people's food. The word Ma Shi may be transliteration of minority languages. At that time, the practice of hemp vegetables was no different from today's. It could be fried or eaten with vegetables and sour soup.

3. The geographical story of Ma Shi Ma Shi, and a traditional snack called Ma Shi, Ma Shizi or Ma Shizi.

Northerners call them "hand-skimmed noodles" and "twisted noodles", while southerners call them "cat ears" and "hollow noodles". * * * in the mountainous area of Ningxia is called "Ma Shizi", and * * * in Sichuan is used to calling it "two sides" or "fish drilling sand".

Ma Shi was invented by Semu people in Yuan Dynasty. The history of this kind of pasta can be traced back to the Yuan Dynasty. Dr. Hu Sihui, a dietetic doctor in the Yuan Dynasty, said in his masterpiece "Diet is about to begin": "Bare sesame noodles are used to eat noodles, and 6 kilograms of white flour and one foot of mutton are used for bare sesame noodles. Stir-fried meat for horses. Stir-fry onions with good broth and mix them evenly, then add garlic cheese and coriander powder. "

This refers to another kind of food stewed with soup and hemp. Huang Zhengyi, a gourmet in the Ming Dynasty, also explained in the book Wu Zhu: "Bare sesame food is a kind of food made of flour and cooked with gravy."

The contemporary classic "Complete Works of Household Necessities" has a detailed description: "Bald hemp is eaten with water along the surface and small round elastic agents, soaked in cold water, pressed in the palm of your hand with small pancakes, cooked in a pot, fished out everything, fried sour meat and eaten at will." History books describe the methods of making, cooking and eating bald hemp food in a very specific way.

According to the research of nutritionists and gourmets in China, the stewed snack "Cat's Ear" in restaurants in large and medium-sized cities such as Hangzhou, Beijing, Shanghai and Xi evolved from the ancient food "Bare Ma Cai". Mr. Jia Pingwa called it "Em-Em" (northern Shaanxi dialect) in Shaanxi Snacks Notes.

Guanzhong people call it hemp food and cat ears. Buckwheat flour is used as raw material, but now, most of them use white flour as the main raw material.

Pinch the egg dough on a clean straw hat for fine eating, and cut it into thick slices for lazy people to eat. Mainly distributed in Shaanxi, it is a simple daily diet that everyone likes.

4. The historical allusions of scorpion essence were called cold weapons in ancient times. More than 2000 years ago, Qu Yuan, a famous patriotic poet in China, wrote The Songs of Chu. In "Evocation", there is a sentence that says: "There is something wrong with the honey bait." What is honey bait, enamel \ \ \ \ enamel? Textual research by Lin Hong in Song Dynasty: "Glutinous rice flour is not moist" and "Glutinous rice flour is cold to eat, so there is no doubt". Liu Yuxi, a poet in the Tang Dynasty, once wrote a poem entitled "Cold Weapons": "Hands are rubbed into jade several times, and blue oil is fried into light yellow and deep. It doesn't matter if you sleep in spring at night, but it's hard for beautiful women to embrace gold. "

But some people say that this is not written by Liu Yuxi, but an advertisement poem written by Su Dongpo for an old woman who sells "cold food". No matter who the original author is, this poem vividly describes the "cold utensils" of fried food, which is full of potential and makes people drool. So what exactly is a cold weapon? It is clearly stated in Li Shizhen's Compendium of Materia Medica in the Ming Dynasty: "Cold dishes are ready to eat, with glutinous flour and flour, with little salt, twisted into a ring." ... the entrance is as crisp as Ling Xue ". It can be seen that the unusual food prickly heat and twist in ancient times can be compared with it.

There is another legend about why the ancients ate "cold utensils". It turns out that the day before in ancient Tomb-Sweeping Day was a folk cold food festival, and it would take three days to catch fire. Jin Lu Yao's "Zhong Ye Ji" records: "After 150 days in winter, mesons were pushed out of the land of fire and cold." It is said that meson tui lived in exile with his son Zhong Er for 19 years. When he was starving in Zhong Er, he gave his share to the monarch, which can be said to be loyalty. However, after Zhong Er returned to power as Jin Wengong, he forgot the meson theory when he discussed the merits and demerits. Therefore, meson pushed his mother to Mianshan for seclusion. One day, Jin Wengong suddenly remembered meson push and personally took people to Mianshan to look for it. When he disappeared, he ordered the release of Yamakaji, trying to drive the mother and son out. Unexpectedly, meson refused to meet Jin Wengong, and the mother and son were burned to death. Therefore, Jin Wengong was very sad and angry about the fire, and ordered meson to promote the national fire ban three days before his death, so there was the Cold Food Festival. What shall we eat without fireworks for three days? That's the refrigerator, which is fried, can be stored without deterioration, keep crisp and skinless, and is of course the most ideal food.

5. Can you cook hemp food in the first month? You can cook hemp food in the first month.

Ma Shi, also known as Ma Shi, Ma Shizi or Ma Shizi, is an authentic traditional snack. In the north of China, it is called "hand-skimmed noodles" and "twisted noodles", while in the south, it is called "cat ears" and "hollow noodles".

* * * in the mountainous area of Ningxia is called "Ma Shizi", and * * * in Sichuan is used to calling it "two sides" or "fish drilling sand". Ma Shi was invented by Semu people in Yuan Dynasty.

The history of this kind of pasta can be traced back to the Yuan Dynasty. Dr. Hu Sihui, a dietetic doctor in the Yuan Dynasty, said in his masterpiece "Diet is about to begin": "Bare sesame noodles are used to eat noodles, and 6 kilograms of white flour and one foot of mutton are used for bare sesame noodles. Stir-fried meat for horses. Stir-fry onions with good broth and mix them evenly, then add garlic cheese and coriander powder. " This refers to another kind of food stewed with soup and hemp.

Huang Zhengyi, a gourmet in the Ming Dynasty, also explained in the book Wu Zhu: "Bare sesame food is a kind of food made of flour and cooked with gravy." The contemporary classic "Complete Works of Household Necessities" has a detailed description: "Bald hemp is eaten with water along the surface and small round elastic agents, soaked in cold water, pressed in the palm of your hand with small pancakes, cooked in a pot, fished out everything, fried sour meat and eaten at will."

History books describe the methods of making, cooking and eating bald hemp food in a very specific way. According to the research of nutritionists and gourmets in China, the stewed snack "Cat's Ear" in restaurants in large and medium-sized cities such as Hangzhou, Beijing, Shanghai and Xi evolved from the ancient food "Bare Ma Cai".

Mr. Jia Pingwa called it "Em-Em" (northern Shaanxi dialect) in Shaanxi Snacks Notes. Guanzhong people call it hemp food and cat ears.

Buckwheat flour is used as raw material, but now, most of them use white flour as the main raw material. Pinch the egg dough on a clean straw hat for fine eating, and cut it into thick slices for lazy people to eat.

Mainly distributed in Shaanxi, it is a simple daily diet that everyone likes.

6. Legend of the historical origin of Mapo tofu, a famous Sichuan dish.

Why does Mapo Tofu get its name? There is a legend circulating in Chengdu, Sichuan:

During the Guangxu period of Qing Dynasty, a shopkeeper named Wen in Chengdu Sauce Garden had a pockmarked daughter named Wen. She married Chen, a shopkeeper who runs an oil mill in Ma's family. 10 years later, her husband died unexpectedly while transporting oil. After her husband died, the life of Jojo and her sister-in-law became a problem. Oil tankers and neighbors bring rice and vegetables to help them every day. Jojo's neighbors are a tofu shop and a mutton shop. She stewed minced mutton and tofu into mutton tofu, which was spicy and delicious to the neighbors. Therefore, the two aunts changed the house into a gourmet shop with a front shop and a back room, and served mutton and tofu as signature dishes to customers. Snack bars are cheap and good, and their business is booming. Jojo did not remarry after being widowed, and has been managing mutton and tofu for a living. After her death, in order to commemorate her, people called mutton tofu "Mapo tofu", which has been used ever since.

Nowadays, "Mapo Tofu" has become a home-cooked dish that can be seen everywhere. It has traveled across oceans and is deeply loved by foreign friends.

Legend 2

The legendary Mapo, whose real name is Chen, makes tofu for a living. During the Tongzhi period of the Qing Dynasty, Wanfuqiao in Chengdu was a place where merchants gathered. Mrs. Chen runs a tofu shop here. Because of her excellent skills in ordering paste, her tofu is white and tender, and the cooked tofu dish has a unique flavor, and the business is booming.

Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop in Mentou. One day, a passer-by came to Mrs. Chen's shop with two pounds of minced beef and found a seat. The proprietress of the tofu shop opposite winked at the guests because she was young and a little beautiful. The guest was surprised for a moment and forgot that the bag of minced beef was to be delivered to her door. Mrs. Chen was angry and annoyed when she saw this scene. At this moment, several guests came in. They looked at the minced beef on the dining table and said they wanted to eat fried tofu with beef. Mrs. Chen didn't want to use other people's beef stuffing, but the guests needed it badly, so she cooked it with tofu. Unexpectedly, this dish is delicious and delicious, and more and more people eat it. Business is extremely hot and endless.

Angry and jealous, the proprietress of the grocery store across the street spoke ill of Mrs. Chen in front of customers, saying that she was ugly and pockmarked. Mrs. Chen is a generous person. In the face of all this, she shrugged off it and tried to do her own business. Later, she simply hung a big sign of "Chen Mapo Tofu" on her door. Later, the store became more and more famous. Mapo tofu, a popular food, became the most famous tofu dish in the world.

Legend 3

Chen Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and was founded by Beiwanfu Bridge outside Chengdu, formerly known as "Chen Restaurant". Chen Chunfu, the owner, died a long time ago, and the small restaurant was run by the proprietress. The female boss is slightly numb, called Chen Mapo. At that time, Wanfu Bridge was a short and wide wooden bridge across Fuhe River. There are high railings on both sides, and there are bridge pavilions on the railings, with fish catching and golden paintings on them. There are often peddlers and pawns on the bridge, and coolies pushing carts in sedan chairs stop here to order. The customers of Chen Restaurant are mainly oil pickers. These people often buy tofu and beef. Then scoop some vegetable oil from the oil basket and let the proprietress process it for her. After a long time, Chen has a unique cooking skill for making tofu. Cooked tofu is delicious. Extraordinary has won people's love, and Chen's tofu is famous far and wide. In the late Qing Dynasty, there were poems that proved that diners were eager to eat: Mapo Chen was famous, tofu was best baked, the curtains on Wanfuqiao were moving, and Mr. Gu Chun was drunk. Scholars and poets often stay here. A busybody looked at the acne mark on the boss's face and turned it into Chen Mapo's tofu. This statement spread like wildfire and became a beautiful talk. Therefore, this restaurant was named "Chen Mapo Tofu". According to the investigation of Chengdu, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty. With the continuous efforts of Chen Mapo's bean curd descendants, 140 years ago, Chen Mapo Sichuan Restaurant has a long reputation. And famous at home and abroad, won the praise of domestic and foreign gourmets.

7. What's the taste of Shaanxi cuisine? How old is it? Shaanxi cuisine, also known as Qin cuisine, is one of the local cuisines in China.

There is only one main taste of each dish, sour, spicy, bitter, sweet and salty, and other tastes (including various compound tastes) are secondary.

As early as 3000 years ago, "Eight Treasures of the Western Zhou Dynasty" appeared, which was the first development peak of Qin cuisine.

In seasoning, Qin cuisine is unpretentious, focusing on the inner taste and fragrance, followed by color and shape. One of the characteristics is that the main flavor is outstanding and the taste is pure. Although many condiments are used in a dish, there is only one main flavor of each dish, and only sour, spicy, bitter, sweet and salty flavors are dominant, and other flavors (including various compound flavors) are subordinate. Another feature of Qin cuisine is its outstanding fragrance. Compared with the four major cuisines, Qin cuisine uses coriander as the ingredient, but also uses pepper, aged vinegar, garlic and pepper. The purpose of choosing these seasonings is not simply for spicy, sour and hemp, but mainly for its fragrance. For example, Chili, spicy soy sauce, pickled Chili, Chili bean paste and so on. Used in brother cuisine, and dried Chili is used in Qin cuisine. Dried peppers are picked out after cooking in oil, which is spicy, spicy but not strong; When vinegar is cooked in oil, the acidity decreases and the flavor of vinegar increases. When peppers are cooked in oil, the hemp flavor will be weakened and the flavor of peppers will be increased. When garlic is cooked in oil, the spicy taste will be weakened and the garlic flavor will be enhanced. Take "fried kidney flower" as an example. When the oil is hot, the garlic slices will give off fragrance as soon as they are put into the pot, and then they will be cooked with vinegar. Kidney is tender and fragrant, and it has a unique flavor. Another example is "Fried Chicken with Sauce". Brothers' dishes are first prepared with small ingredients, then with sauce, and then with diced chicken. Qin Cai is first mixed with sauce, so that the noodle sauce gives off sauce flavor, and then mixed with small materials and diced chicken, so the flavor is particularly prominent.

According to the records in The Book of Rites, The Book of Rites and The Book of Songs, the eight treasures of the Western Zhou Dynasty (namely, Spring Jujube, Chun Mu, Cannibal Dolphin, Cannon, Pearl Krabs, Jujube, Zhan, etc. ), which appeared more than 3000 years ago, has formed a wide range of materials, strict selection of materials, emphasis on knife skills and fire skills, and the use of oil, salt and sauce. Strict organization and scientific division of labor in cooking institutions, food hygiene, homology of food and medicine, banquet mode, food etiquette, etc. , has a wide and far-reaching impact on later generations. This is the first development peak of Qin cuisine.

During the Qin and Han Dynasties, Qin cuisine reached its second peak. The original taste of Lu's Spring and Autumn Annals, edited by the editor, comprehensively summarizes the cooking achievements in the pre-Qin period, and systematically and scientifically expounds the aspects of cooking from material selection, processing to seasoning and cooking time, which has been guiding the cooking practice in China, and many of its viewpoints are still correct today. By the Han Dynasty, the catering industry had "confused the overlap of tourists, and the cases were full of burnt food" (On Salt and Iron), and introduced "Hu Shi" to divide the red and white cases (Han Shu Guan Bai Gong Qing Biao), and also introduced imported gourds, watermelons, carrots, beans, onions, peppers, spinach and walnuts.

During the Sui and Tang Dynasties, Qin cuisine reached its third peak. At that time, Chang 'an, the capital of the west, had developed into one of the largest cities in the world. There are not only many restaurants and restaurants, but also their business scale is very large, which can set up a supplement to the national history for "three or five hundred people". The raw material for cooking is "Eight Treasures of Land and Water" (Bai Juyi's "Light Fat"), and there are countless delicious dishes. Wei Juyuan's barbecue alone has 58 famous dishes and delicious dishes. The descriptions of "red camel meat is taken with a jade plain plate" and "rhinoceros tendon" and Du Fu's "two-supply road" reflect that the tableware at that time was very beautiful. It also pioneered the cold spelling of colors, which can be used to spell out a beautiful "Wangchuan sample" with raw materials such as bacon, stew, shredded pork, bacon, minced meat, pickles and vegetables. Paired with cold foods such as "cold Sophora leaves". At this time, the theory of dietotherapy was more systematic, and the main works included Qian Qian Jin, a famous doctor, Chen Zangqi, the chief of Sanyuan County, and Herbal Medicine, written by Meng Wei, the secretariat of Tongzhou.

After the late Tang Dynasty, due to frequent wars in the north, the political and economic center of the whole country gradually moved southward, and Beijing became the capital of Yuan, Ming and Qing dynasties. The political status of Shaanxi and xi is not as good as it used to be. However, as a major town, rich and powerful gentry still gather here. In this long time, Qin cuisine has also developed slowly. Until the 1930s, Xi and other places became more important, the economy and culture developed further, and the catering industry became more prosperous.

During the Anti-Japanese War, Qin cuisine reached its fourth peak. Restaurants and western food shops from Beijing, Tianjin, Shandong, Henan, Shaanxi, Sichuan, Hunan, Guangdong, Hubei, Huaiyang and Suzhou-xichang have entered Xi, Xianyang, Baoji and Hanzhong. Especially in Xi 'an, there are more than 100 large and medium-sized restaurants alone, which has injected fresh blood into Qin cuisine. In terms of techniques, in addition to inheriting and developing Zhou, Qin, Han and Tang frying, frying, stewing, boiling, brewing, roasting, stewing, steaming and boiling, it also absorbed foreign help in roasting, rinsing, relying on fire and frying, and gradually formed a unique style with comprehensive technology, rich texture, diverse flavors and wide adaptability.

8. What is the difference between the historical changes of light cakes from ancient times to the present? According to legend, during the Jiajing period of the Ming Dynasty, Qi Jiguang led an army to pacify the Japanese invasion in Fuqing. In order to attack and annihilate the enemy in time, the army often does not make a fire to cook, but the soldiers of Qijiajun make their own biscuits as dry food in the north. This kind of sesame seed cake is the embryonic form of Fuqing light cake.

Later, the soldiers found that although sesame cakes can satisfy hunger, eating too much is easy to get angry, difficult to digest, and constipation often occurs. Smart Fuqing people add salt to the dough to improve the taste, add alkali to help digestion, pat sesame seeds to moisten the stomach, and dry them on fire. This kind of improved scones became the favorite dry food of the soldiers of the Qi family army, which made great contributions to destroying the enemies of the Tian Niu stronghold of the Qi family army. In order to commemorate the achievements of Hirawa in Qi Jiguang, people call this kind of scones light cakes. Fuzhou people used to bake cakes with charcoal. Now, in order to save trouble, most of them use electric ovens to bake. Fuqing people still keep their own method of making light cakes, which is not only fresh but also interesting. To put it mildly, it can be called a labor art that combines music and dance. It is said that many talented Fuqing light cake chefs can only bake this crispy Fuqing cake in Fuqing. Once they leave Fuqing to bake elsewhere, the cake will not be so fragrant and crisp. Some people say that this is related to the water quality in Fuqing, while others say that only pine needles collected on Fuqing Mountain can be used as fuel to bake such fragrant cakes. Fuqing light cake is made of superior materials and has a unique production method. It looks golden and pleasing to the eye, smells fragrant and attractive, and tastes crisp and delicious, far from being comparable to Sichuan sesame cake and northern sesame cake. Light cake is made of refined flour as the main raw material, with proper salt and alkali, kneaded into dough with water, kneaded into a cake shape, patted with sesame seeds, punched in the middle, slightly proofed, put into a special cake oven baked in advance, then lit with newly picked pine needles and baked until crisp, and shoveled out.

Small shops selling light cakes in Fuzhou are all mixed with shops and workshops. Fuqing's light cakes are made by workshops and then distributed to vendors for sale. Therefore, in Fuqing, stalls selling light cakes along the street can be seen everywhere. The light cakes on the stalls piled up like mountains and became a street scene in Fuqing.