Pigeon eggs

Li Wan brought a bowl and placed it on Jia Mu’s table. Sister Feng chose 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)

Pigeon eggs were a royal food of the Qing Dynasty and can be found in old records of the Qing Dynasty. 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, boiled 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.

Boil the pigeon eggs slightly, peel them off, and simmer them in chicken broth and seasonings to add flavor.

Ham and fresh bamboo shoots soup

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 it take to make porridge and pickles?" While laying it out, she looked at the box again, but there was a bowl of ham and fresh bamboo shoot soup. She hurriedly put it away In front of Baoyu. Baoyu took a sip on the table and said, "It's so hot!" (Chapter 58)

Ham is ham, which is marinated and smoked from pig legs. "Eight Notes of Zunsheng" says: "For fire meat, kill the pigs in the pen, take only four pig legs, use salt while heating, 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 grid, place it in the vat, place it in a vat for twenty days, stack it up one by one with rice firewood three and five times, 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 shoot soup was a high-end food in the middle of the Qing Dynasty. "Tiao Ding Ji" said: "Serve...Winter Bamboo Shoot and Ham Soup." Eating ham and fresh bamboo shoot 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.

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

Baoyu saw that he was wearing a bright red feather satin and a straight jacket, so he asked: "Is it snowing?" The women underground said: "It's snowing?" "Xue Zhu'er has been here 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)

Dishes made from goosefoot lees are a custom in the south of the Yangtze River and have a long history. 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 his "Shu Yin Cong Shuo": "His banquets were not frequent, 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 gatherings 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.

Cook the goose feet and duck tongue, remove the bones, boil them again in chicken broth and salt, remove them and then eat them with fragrant fermented juice or fermented fermented oil.

Pheasant Cub Soup

Mrs. Wang asked again: "Will you feel more peaceful now?" Mother Jia said: "Today is great. You just brought Pheasant Cub Soup. , I tasted it, and it tasted good. I ate two more pieces of meat, and I felt very satisfied." (Chapter 43)

It is the simmering soup of wild chicken. The meat is tender and delicious. So Jia Mu tasted the soup and found it "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. Mixing oil and vinegar with celery is the same method. 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>

"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

Jia Lian picked two plates of delicacies from the table and put them on the tarts for himself 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? Are you going to hurry up and ask them to come?" Then he said, "Mom, try the Huiquan wine your son brought.

" (Chapter 16)

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: "Simmering pork elbows: ham knee joints and fresh knee joints, three pairs of each are simmered at the same time, or they can be roasted. "Gold and Silver Hoof: Drunk hoof tip served with ham stewed." "This is a hot dish with a crispy texture and is suitable for the elderly, so Wang Xifeng used it to entertain Aunt Zhao.

Using ham elbow (called "hoof" in the south) and fresh meat elbow Stew together, season with salt, add less wine and sugar, stew very well

Steamed duck with fermented wine

As he said this, someone from the Liu family sent a box to Xiaoyan. Then he uncovered it, and inside there was a bowl of shrimp ball and chicken skin soup, a bowl of steamed duck stuffed with wine, a plate of pickled rouge goose breast, a plate of four buttery pine pulp rolls, and a large bowl of hot steamed biying. Green Border Rice and Japonica Rice (Chapter 62)

Jiu Niang is what people in the south of the Yangtze River call Jiu Niang. "Tiao Ding Ji Bai Jiu Niang" says: "A bucket of white glutinous rice is used in summer. Rinse it in cold water 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. Flatten the vat and let it cool. Use three grains of white wine medicine, mash into powder, mix with rice and spread it out, make a hole in the rice, and then use one grain of crushed white wine medicine. Around the Nuoyun cave. The jar is covered with baggage. On the third day, there is wine in her nest, and she becomes a wine lady. "Steamed means that no other ingredients are added, no heavy seasonings are used, and the main ingredients are steamed with a slight seasoning. All steamed dishes pay special attention to the freshness of the raw materials. Duck delicacies are a common item in the Qianlong palace, and there are many types. Such as stir-fried chicken and white duck chowder, duck with eight immortals in bird's nest, 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? Filial Piety Tour? Original Flavor": "Three Groups of Insects". , water dwellers 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.

Cut the duck meat into pieces and add fermented rice juice (called "glutinous rice wine" in the north) with fine salt. Mix and marinate for a while, place in a soup bowl, top with appropriate amount of green onion and ginger slices, and steam for four hours. Bird's nest has become a common delicacy in the royal family, and is often used with chicken and chicken. Duck, the one that deserves the most is duck: bird's nest duck hot pot with autumn pear, bird's nest apple braised duck hot pot, bird's nest winter bamboo shoots stewed duck hot pot, bird's nest duck with onion and pepper noodles, bird's nest duck Huizhou meat pan, bird's nest steamed duck with pine nuts, red White duck and bird's nest are served in Bajixiang, bird's nest and duck stewed with gluten, bird's nest and vinegar-smoked duck, and bird's nest and shredded duck. In addition, there are many wild ducks, chickens, and deer tails served with bird's nest vegetables.

Jia is mentioned in "A Dream of Red Mansions". There are also many articles about eating bird's nests in the house. Chapter 14 writes about Qin Keqing's loss. Chapter 45: Baochai took her own bird's nests to persuade Daiyu to eat rock sugar bird's nest porridge because Daiyu had a cough. Chapter 87: Baoyu did not eat it because he mourned Qingwen. After a sleepless night, Xiren asked the kitchen to make bird's nest soup for Baoyu to eat. Yurui, a native of the Qing Dynasty, criticized "A Dream of Red Mansions" for "writing that food is always accompanied by bird's nests, which is too tacky." "In fact, some people think it is an unrealistic exaggeration. In fact, they do not understand the truth. The information was unknown to those who were not relatives of the emperor and favored by the palace at the time. No wonder some contemporary old men of Hongxue who came from gentry families in other provinces I don’t understand why so many delicacies in “A Dream of Red Mansions” contain bird’s nests.

Bird’s nests are also called bird’s nests. They are classified into different categories, such as bird’s nest, feathered bird’s nest, and blood bird’s nest. It is one of the delicacies of mountains and seas that is as famous as shark’s fin and bear’s paw. It has always been regarded as a delicacy. Its main ingredients are various high-grade proteins, amino acids, nitrogen-containing substances, fiber, various substances, trace elements, multi-vitamins and unique epidermal growth factors that are necessary for the human body. Good nourishing and health-preserving effects. As a precious tonic, bird's nest is very beneficial to most people.

Hong Kong nutritional research has found that bird's nest contains hormones and epidermal growth factors that promote cell division and 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 can help the growth and development of human tissues and recovery after illness. , nourish the skin, and can clear away heat and cure deficiency. It is beneficial to diseases such as 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, and change the body from the inside out. Condition, invigorating, delaying aging.

Bird's nest is very gentle and easy to digest, and is especially effective for the elderly, those with weak constitutions, and women of all ages.

Applicable amount: 10-15 grams of dried product per time.

The best way to cook bird's nest is to simmer it over a slow fire for the effect to be effective. Don't expect magical results after eating it once or twice. About 20% of children develop allergies due to eating bird's nest, so children should eat fried wolfberry sprouts with oil and salt.

The Liu family member hurriedly said: "... even Qian'er, the third girl and the girl Bao accidentally discussed how to eat fried wolfberry sprouts with oil and salt, and now they sent a girl to me with five hundred dollars, which made me laugh. ……(Chapter 61)

Wolfberry vegetables are the young shoots of wolfberry. Nightshades, small deciduous shrubs. The stems are clustered with short thorns, the leaves are egg-shaped and lanceolate, lavender flowers bloom in spring and summer, and the berries are oval and red. The young stems and leaves can be used as vegetables. "Ru Cao Bian" says: "Wolfberry Head: Yesterday, a Taoist priest bowed his head and said that it is only a spiritual flower that can last forever. Purple Zhiyao grass is not expensive, but the wolfberry in the hill is full of qianqian.

Picking the jade with flawless hands, washing it from the spring of the hanging waterfall, but if you can chew it carefully and discern the deep taste, why do you 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.

Pick the young leaves of wolfberry in spring and stir-fry them with oil and salt, which can nourish the kidneys and nourish yin. , clears the liver and improves eyesight, reduces fever and detoxifies.

Milk Poria Cream

Then he smiled and said: "... Only yesterday, an official from eastern Guangdong came to pay his respects and gave it to me. There are two small baskets of poria cream on top. ... 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)

Fresh Poria cocos is peeled, pulped, and dried into white powder. It is named because of its white frost-like color and fine texture. Poria cocos is called Fuling in "Historical Records" , also known as Songling and Futu, belongs to the class Basidiomycetes and belongs to the family Polyporaceae. It is parasitic on the roots of Pinaceae plants such as Pinus pine or Masson pine. The ones grown in Yunnan are the best. The name Yunling is said in "Ben Cao Zheng": "If Mix human milk with the sun, and the milk powder will be abundant, 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.

Ten grams of Poria Cream (a traditional Chinese medicine supplement produced in Guangdong) every day ), taken with milk, can nourish and strengthen the body, and make the skin radiant.

[Poria Cream] When the ancients saw Poria growing on the roots of old pine trees, they thought it was a magical medicine transformed from the essence of pine trees. It is called Poria cocos, Poria cocos or Poria cocos. 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 parasitic on pine roots. Fungi. It grows 20 to 30 centimeters underground. Its sclerotia are spherical or irregular in shape and vary in size. Although Poria cocos is unattractive in appearance, it is a well-known traditional Chinese medicine. For the convenience of medicine, people pay attention to every part of it. The corresponding names were given: the brown skin covering the outside is called Poria cocos, the loose reddish layer on the outside of the cross section is called Red Poria cocos, and the dense white part inside is called White Poria cocos. There are also some Poria cocos with a pine root running through the middle and close to it. The root part of the tree is called Fu Shen, and the middle root is called Fu Shen Mu.

White Poria can strengthen the spleen, and can be used for people with chronic illness, loss of appetite, fatigue, and diarrhea. For weak patients, it has the effect of strengthening the spleen and replenishing qi, and its properties are mild. To treat the above symptoms, it can be combined with ginseng, atractylodes, and licorice. It is called Sijunzi Decoction. All the prescriptions are based on this recipe. Red Poria and Poria peel can diuretic and reduce swelling, and can be used for edema, difficulty in urination, dizziness and palpitations. They are mostly compatible with Atractylodes, Polyporus, Alisma and Guizhi, and are called Wuling. Poria powder is a basic prescription for treating various types of edema in traditional Chinese medicine. It has the functions of supporting the spleen, nourishing the heart and calming the nerves. It can be used by patients with insomnia, dreaminess, restlessness, and forgetfulness due to excessive thinking and strain on the heart and spleen. Guipi decoction (pill) prepared with Poria, ginseng, angelica, longan meat, etc. can relax the muscles and activate the circulation.

In addition to its application in prescriptions, Poria has always been regarded as a precious tonic. Food is loved by people. It is said that Cixi liked to eat a snack called Poria Cake in her later years. The 60th chapter of "Dream of Red Mansions" also details how to take Poria Cream (crushed white Poria): ready to use. Blend the Poria cream with milk or boiling water and mix thoroughly. Eat a cup of it every morning (net content is about 20 grams). Poria contains a large amount of polysaccharides that are easily absorbed by the human body and can strengthen the human body. It has good immune function and is helpful for chronically ill, frail and elderly people. Some of its ingredients, such as Poria cocos polysaccharide, have inhibitory effects on cancer cells. Long-term use can promote the recovery of cancer patients after chemotherapy and surgery

Baoyu smiled and said: "Okay, it's too early. "Yin asked Qingwen again: "Today I was having breakfast in the mansion, and there was a plate of tofu skin buns. I thought you liked to eat them, so I told Grandma Zhen that I would save them for dinner and call someone. Can you eat what I brought here? "(Chapter 8)

Tofu skin, also known as tofu clothes. Li Shizhen's "Compendium of Materia Medica" said: "The method of tofu began with Liu An, the king of Huainan in the Han Dynasty. All black beans, soybeans, white beans, mud beans, peas, mung beans, etc. can be used. Preparation method: soak in water and mash, filter out the dregs, fry it, use salt marinade or vitriol juice, or physalis and vinegar, and collect it in the kettle. Others put it into the vat and collected it with plaster. Most of the things that are bitter, salty, sour, and pungent can astringe the ears. If there is condensation on the surface, peel it off and dry it, which is called tofu skin. "In the Qing Dynasty, tofu skin was used to make steamed buns. There were several ways to do it. One was to wrap the stuffing in tofu skin, like a paper bag, fold it in four to form a square bun, seal it with egg white and steam it in a basket; the other was to cut it into pieces with tofu skin. Small slices are stuffed into bags, sealed with twine, steamed and shaped, and then the twine is removed. The tofu is also chopped, mixed with condiments, wrapped in dough, and steamed. Judging from the name, it seems to be the former. Not the latter.

Tofu skin buns were also served as tributes in the Qing Dynasty, and are found in the imperial food archives of the Qing Palace

Quail

In Chapter 46 of "A Dream of Red Mansions", Wang Xifeng advised Mrs. He went to the old lady (Jia Mu) about marrying a mandarin duck, and finally said: "When I came here, my aunt sent two cages of quails, and I ordered them to blow them up." This is "explosion." The origin of the red dish "quail". Because quail has nutritional value, it also plays an important role in the development of red vegetables.

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

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 its hair, remove its 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 loose meat into the meat, then marinate it 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 to lift them up with an egg beater. 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, pepper and tomato sauce and serve.

Pheasant Melon Seeds

In the 49th chapter of "Dream of Red Mansions", "White snow and red plums in the glazed world, the pink and fragrant baby cuts the fishy smell and eats the mutton", it is written that after the snow, Li Wan, Baoyu and others made an appointment with the newly arrived Xing Xiuyan, Xue Baoqin, Li Wen, Li Qi and others gathered 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's mother 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.

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

Ingredients: 300 grams of pheasant meat.

Ingredients: 100g pickled cucumber, 50g 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 clear soup

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, shiitake 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 Jinxiao Rent" also listed "two hundred pairs of pheasants and rabbits each", and these game became treasures on the dining table of Jia's family.

Chestnut roasted pheasant

It is a red dish made based on the raw materials provided in the novel. It is delicious in taste and golden in color, and is welcomed by gourmets.

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.

Wash the pheasant meat, cut it into 5 cm pieces, roll it over 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 jellyfish

From the 41st chapter of "A Dream of Red Mansions", Sister Feng, on the order of Jia Mu, brought some eggplant jellyfish to Grandma Liu to eat. Grandma Liu ate and said: "Don't coax me. If the eggplant smells like this, we won't have to grow food anymore. We will only grow eggplants."

The recipe for this dish is introduced in detail in the book. Sister Feng asked Grandma Liu explained: "Take off the skin of the eggplant you just picked, clean the meat, cut it into dices, fry it with chicken, then use the chicken breast meat and combine it with mushrooms, new bamboo shoots, mushrooms, and five-spice dried bean curd. , all kinds of dried fruits, cut them into cubes, simmer them with chicken soup, add sesame oil and mix them with vinegar, seal them tightly in a porcelain jar, take them out when you want to eat, and mix them with fried chicken and melon. "

Eggplant is also known as Suzhou, 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.

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 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.

Mooncake with inside-made melon kernel and pine pulp

From the 76th chapter of "Dream of Red Mansions", it reads: "Speaking of which, I ate a mooncake with inside-made melon kernel and pine pulp. After filling the moon cake, he ordered a large cup of hot wine to be given to the flute player. He ate it slowly and then played a set carefully.

The so-called "inside the palace" refers to the palace music. Made inside, found in Suiyuan Food List.

The specific production method is as follows: "Use Shandong flying noodles as pastry as the skin, use pine nuts, walnut kernels, and melon seed kernels as fine powder, and add a little rock sugar and lard as the filling. Eat it, don't It feels very sweet, and 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 thick water, put it in a bowl, and beat it with copper clips. Take a handful and make a cake as big as a plate. The upper and lower sides of the copper joint are less than a cent apart. Use a hot fire to bake the copper clip. Once it is paste, a clip, and a seal, it will become a cake in an instant, as white as snow and as bright as tissue paper. Add rock sugar and pine nut shavings."

Bird's Nest Porridge with Rock Sugar

From the 45th chapter of "Dream of Red Mansions", the golden orchid poem "Feng Yu Xi Ming Zhi Feng Yu".

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. It 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.

Main ingredients: 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 by large amounts, 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 was also served 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.

Steamed Crabs

From Chapter 38 of "A Dream of Red Mansions", Lin Xiaoxiang's Chrysanthemum Poem, Xue Hengwu's Satire and Crab Ode.

Crab is also known as Wuchang Gongzi, Hanhuang Bo, Guo Suo, Yongjian, Zhihuo, 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 effects 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.

Main ingredient: 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 firmly 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

From the 62nd chapter of "A Dream of Red Mansions" Han Xiangyun Drunk Sleeping Spoon Medicinal Yin Sleepy Fragrant Water chestnut Qingjie Pomegranate Skirt.... As he said it, I saw The Liu family'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 buttery pine pulp rolls, as well as a large bowl of hot Biyingying. Steamed green rice and Japonica rice...

"Song Rang" is the kernel of pine tree, which has a fragrant smell and has the function of moisturizing the intestines and laxative, and 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 fat, which is related to its ability to protect the skin and make it soft, white and tender. The developers took into account today's eating habits and used butter instead of goose fat for baking.

Ingredients: 500 grams of flour.

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